Excalibur 5 - Tray Dehydrator

Excalibur 5-Tray Dehydrator for great tasting and long lasting fruits, veggies and jerky! Save the flavor, save the nutrition, SAVE BIG BUCKS! Eating healthy can get expensive... especially fresh produce that seems to go bad the moment you get it home. The Excalibur is a compact Food Dehydrator with plenty of room to make jerky or dry your favorite fruits and vegetables so you can keep them edible longer while still maintaining almost all the taste and nutritional value! Excalibur! Holds 5 to 6 lbs. of meat; 5 trays with 8 square feet of drying area... means BIG CAPACITY; Easy to clean with removable doors and trays; Trays roll out easy so you can check on drying process; 8 1/2"h. x 17"w. x 19"d. with 5" fan. Order Now! Excalibur 5-Tray Dehydrator

Most people have a preference of whether or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is oftentimes difficult. But with some simple training and a bit of skill, it most certainly can be done. Cooking a steak does not have to be difficult, especially if you follow these few rules:

Take into consideration the thickness of a steak. You must realize that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same amount of time.

Also consider the pan temperature.

The cook time is also very important.

You must find a good balance between the three abovementioned things to get the results you desire.

Other things to consider when cooking a steak is the tenderness and size of the cut. The presence of a bone can also change the cooking time as can the method of cooking (barbecuing, sauting, etc.).

If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to follow when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a couple of minutes.

Hold up for a minute are you still confused as to what exactly rare is versus well done? Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

Well done the steak will be hot, and it will have very little moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

Medium well the steak will also be hot, gray, and it will have a juicy center.

Medium a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the surface of the seared side when the steak is turned.

Medium rare the steak will be light pink in color, warm, with a juicy center.

Rare the color will be pink, the temperature will be warm, and the center will be bloody and red! The steak will still feel soft when touched.

Know about the two different types of heat used when cooking a steak:

Dry heat this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sauting, pan-broiling, and rotisserie cooking.

Moist heat moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must determine whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on steaks and cooking, please visit Filet Mignon.

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The most popular form of entertaining a gathering seems to be outdoor barbecue. Basically there are two types of grill for the choice of a barbecue chef. This includes gas barbecue grill and charcoal barbecue grill. The gas barbecue grill is quite expensive but it is convenient to use. Most of the gas grills are easy to assemble and also simple to operate and easy to clean.

The taste of the food prepared using the charcoal grills will be better than that prepared using gas grills. The reason is that the gas grill can not give the smoky flavor to the food which is produced by the charcoal grills. If you want to cook in a bulk the gas grill will be convenient.

The charcoal grills will be a better option for cooking less quantity of food and it is easy to transfer too. The charcoal grills are less expensive as well. There are some disadvantages for charcoal grills. In a rainy day it will be difficult to light the grills and also to keep it lit till the end of cooking. After igniting the grills one has to wait till the flames die out and the coals are hot.

The food may get burnt easily soon since it is difficult to control the heat. The charcoal has to get cooled down completely before cleaning the grills. This may take hours and one will have to wait till that. When charcoal grill is used grease, ash and charcoal will be formed. Removal of these ashes for cleaning the grill can be messy. After each use the coal has to be disposed.

Gas grills are easy to ignite. The heat of the grill can be controlled easily, so there is no need of worrying about burning of the food. The gas grills may have more than one burner which can be operated independently. This helps in simultaneous cooking of different food stuffs which require different cooking temperatures. Another main advantage is of cleaning with less toil.

The selection of gas grills can be done based on the size and shape of the grill. The main drawback of the gas grill is that the smoky flavor is not obtained in this. Comparatively the gas grill is costly. It requires more space also since it is bigger than the charcoal grills.

Points to be considered to make effective use of out door barbecue are:

1) Check whether there is adequate fuel.

2) Charcoal should be stored in a dry place.

3) The cooking time and fuel used will be more when outdoor barbecue will be in cold or gusty weather.

4) Place barbecue in a direction of the wind away from the crowd.

5) Spray some vegetable oil over the grill before lighting it.

6) Small pieces can be placed in skewers.

7) All the things needed for grilling should be assembled in a tray before starting. This includes the tools, utensils and raw ingredients.

8) If the outdoor barbecue is lit once, do not leave it unattended.

Former International Hotel General Manager and culinary expert, Peter Finch, hosts a site dedicated to one of his favorite forms of cookery - barbecue. If you are looking for information on barbecue food or advice on barbecue recipes or barbecue grills, visit us now. BestBarbecues.co.uk is a goldmine for information on everything related to barbecues.

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

Essential oils are highly concentrated aromatic oils derived from plants, widely used in aromatherapy for their medicinal and mood-enhancing effects. Some essential oils also have culinary uses, however, and these powerful plant essences can be used to rejuvenate, or in place of, dried herbs and spices, which can lose aroma and flavor over time.

A number of essential oils have been designated as Generally Regarded As Safe [GRAS] to use as food additives by the US Food and Drug Administration. These include those listed below.

• Basil ......Ocimum basilicum L.
• Bergamot (bergamot orange) .......... Citrus aurantium L. subsp. Bergamia Wright et Arn.
• Bitter almond (free from prussic acid) .........Prunus amygdalus Batsch, Prunus armeniaca L. or Prunus persica (L.)
• Cinnamon bark, ............Ceylon Cinnamomum zeylanicum Nees.
• Coriander ...........Coriandrum sativum L.
• Cumin .............Cuminum cyminum L.
• Ginger ............Zingiber officinale Rosc.
• Grapefruit ..........Citrus paradisi Macf.
• Laurel leaves (Bay) ..........Laurus spp.
• Lavender ...........Lavandula officinalis Chaix.
• Lemon Citrus ..........limon (L.) Burm. f.
• Lime Citrus ...............aurantifolia Swingle.
• Mandarin Citrus ...........reticulata Blanco.
• Marjoram, sweet.............. Majorana hortensis Moench.
• Nutmeg ...........Myristica fragrans Houtt. Origanum Origanum spp.
• Parsley ............Petroselinum crispum (Mill.) Mansf.
• Pepper, ...........black Piper nigrum L.
• Sage ............Salvia officinalis L.
• Rosemary .............Rosmarinus officinalis L.
• Thyme ................Thymus vulgaris L. and Thymus zygis var. gracilis

Boiss.

When using essential oils in your cooking, it is important that they are 100% pure and of therapeutic grade. Essential oils are highly concentrated and, consequently, very potent, and so should also be used sparingly. The recipes below give suggested amounts, but probably the best way to establish what suits your taste is through trial and error.

Here are just a few simple ideas that you could try. Like herbs and spices, different essential oils provide good accompaniments to different ingredients. Generally, essential oils that go well with poultry include basil, dill, fennel, lemon, marjoram, mellisa, orange, oregano, parsley, rosemary, sage, tarragon and thyme. For red meat, try basil, clove, dill, fennel, marjoram, mellisa, oregano, parsley, rosemary, sage, tarragon and/or thyme. Essential oils that go well with fish or seafood include black pepper, fennel, lavender, lemon, lime, orange, parsley, rosemary, sage and thyme.

Meat

When cooking joints of red meat, simply add 1 drop of essential oil to a vegetable oil and brush over the meat before cooking. Essential oils can also be added to the cooking oil when browning mince meat (lamb or beef) - use 1 drop per half-kilo of meat.

For chicken, add 2 drops each of lemon and orange essential oils to 4 tablespoons of honey and 1 dessert spoon of mustard. Make a paste and brush over the chicken before grilling or baking.

Fish

Add 1 drop of essential oil to 1 tablespoon of vegetable oil. Brush over white fish steaks and grill.

Vegetables

Try stir-frying your vegetables in an essential oil (diluted 1 drop to 1 tablespoon of olive oil). Cardamon, cumin, nutmeg and ginger are good choices.

Steaming your vegetables over water containing an essential oil can also be interesting - try nutmeg and lemon for greens.

Dishes that don't require cooking

Of course, some recipes don't need 'cooking', and essential oils are ideal for this kind of thing.

Marinades

Essential oils are ideal for making marinades - simply add a few drops of your selected essential oil(s) to honey or olive oil and brush on the meat. Place oiled red meat in a bowl containing red wine, 2 cloves of garlic, 1 chopped onion and 1 drop of orange essential oil. Season and leave for up to 8 hours.

Salad dressings

Essential oils also make great salad dressings. Add 1 drop of your chosen essential oil to 10 ml of vegetable oil and/or vinegar. Basil, clove, lavender, lemon, lime, rosemary, sage and thyme are good choices for salad dressings.

Herb butter

Add 1 drop of the essential oil of your choice to 1 cube of softened butter. Mix gently and add to potatoes, other vegetables, toast...

Drinks

Citrussy oils (e.g. grapefruit, lime, lemon, mandarin, orange and tangerine) and minty oils (e.g. peppermint, spearmint and mint) can add zest to drinks of all kinds. Try adding one or two drops of a selection of essential oils to water for a simple thirst quencher.

Herbal teas: add a few drops of essential oils to boiling water: some to try are lavender, roman chamomile, peppermint, orange, tangerine and lemon.

Mulled wine: add 2 drops each of mandarin and orange essential oils and 1 drop each of clove and cinnamon to 2 tablespoons of honey. Heat 1 litre of red wine slowly, add the flavoured honey and stir. Take off the heat just before the wine starts to bubble. Serve with slices of orange and lemon.

This short article gives just a flavour (sorry!) of the uses that essential oils can be put to in the kitchen. Many more recipes are available in books and on the internet, so why not start searching now and explore the taste explosion that essential oils can provide.

Sources:

electricscotland.com/food/donna/recipe12.html

aroma-essence.com/cooking.html

zhealthinfo.com/recipes1.htm http://www.cfsan.fda.gov/~lrd/fcf182.html

Worwood VA. The Fragrant Pharmacy. A complete guide to aromatherapy & essential oils. Bantam Books, 1996

Alix Williams is a regular contributor to the holistic website Aroma4u.co.uk a home based UK business providing Eco-friendly hand made Aromatherapy Stress Relieving Gifts.

Alix Williams also writes about using unique Essential Oil Gift Ideas for Stress Relief.

For more information regarding Stress related matters (stress in the Workplace), Stress Busting Gift ideas with pure Essential oils, please visit: http://www.aroma4u.co.uk

copyright 2008 Alix Williams (CUS Busting Ltd)

dehydrator

Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

I have not always been a chef. In fact, I was a very picky eater
as a child. My interest in food and cooking began as an adult.
During my first pregnancy, I started eating tomatoes. It was a
breakthrough in eating for me and since then I have more than
made up for the "picky years."

In 2002 after taking various cooking vacations with my husband,
I decided to go to culinary school and learn the basics of food
preparation from a professional chef. In class, and after
performing various cooking demonstrations, my teacher pulled
me aside and told me that I really should start teaching.
With my family growing,I knew that working in a restaurant
or hotel would not fit into our lives for a long time. So
I opened up a school out of my home and began sharing my
experience and passion.

I am not sure if this happens to other chefs, but one of the down
sides about cooking and teaching is that friends seem hesitant to
invite me for dinner. I know it is not my personality because I do
have lots of friends. I even shower regularly! However, some
feel intimidated by my skills and do not want their abilities to
be critiqued or judged.

In fact, I love going to other peoples' homes. Like every other working
mom, I get tired cooking for my family day in and day out. At times, I
even feel uninspired and order Dominoes. What does get me excited is
trying new foods and learning about other families' culture and
traditions. I do not judge but I enjoy the opportunity
to take a night off and let someone else do the work. And I am
so easy to please. I eat almost anything!

For me, eating out in a restaurant is rather boring. Most reasonably priced
restaurants serve similar dishes using highly processed bland ingredients.
It amazes me how many people do not have the confidence in the food
they prepare in their home and its worthiness of any guest, let alone me.

And making friends with a chef and cooking for him and her will be
repaid. Most chefs and cooks I know are so appreciative of the
invitation and the rest from their own cooking woes, they repay by
cooking and cooking for those who have shared.

For a peak into Chef Dawn's professional home kitchen, visit http://www.chefdawn.com Sign up for her newsletter and get a FREE must-have kitchen gadget list including discounts from Pampered Chef, Nordic Knives and Amazon.com

Dawn
Your Personal E-Chef Live: Everything about Cooking, Food, and Family. Bring back dinner parties!

dehydrator

Nesco American Harvest FD-1010 Gardenmaster Food Dehydrator

Drying apple slices in just three hours and beef jerky in four, this 1000-watt dehydrator is exceptionally fast, using a big, 4-1/2-inch fan to force air up through the drying trays' outer rings and across each tray. A thermostat adjusts from 95 degrees to 155 degrees for drying different items. Each of the four plastic trays is 13-3/4 inches in diameter and 1/4 inch deepthat's four square feet for drying fruits, vegetables, herbs, or flowers at one time. Additional trays can be ordered separately, and up to 30 trays can be stacked on this unit's metal base at once. A fruit-roll sheet inserts into a tray so that applesauce or other fruit sauces can be dried into healthful snacks, and soups and sauces can be dehydrated for camping trips. Beef-jerky spices and a detailed 64-page recipe and instruction booklet are included. The dehydrator measures 15-1/2 inches in diameter and 10 inches high, cleans easily, and carries a one-year warranty against defects. --Fred Brack

Your grandmother did it and maybe your mother. You may have sampled some of the best tasting preserves ever made. When it comes to preserving fruit it may be time consuming but you can do it. Generations ago preserving foods, including fruit was not only a way of life it was also a necessity in order to survive throughout the winter when fruits were not available any more. Because of the many different fruits to preserve you can offer your family the same way of life as your grandmother offered hers.

Sometimes when you have too many good quality fresh fruits, the only way to keep them from spoiling without having to consume them all at once is by preserving. There are different ways to do this - freezing, drying, and making jams are the most common. You can experiment and decide on the method that works best for you. Whatever form of preserving you choose, it is always best to use the freshest fruit, as that will affect the overall quality of your finished product.

Fruit contains a natural substance called pectin. As fruit boils during the jam-making process, the pectin in the fruit thickens the preserves. Usually, though, putting in additional, separately-packaged pectin is necessary in order to arrive at the right texture. Added pectin also allows the jam to finish cooking faster. Another thing to keep in mind when making jellies and jams is to use lemon juice; the acid in it will keep harmful bacteria from developing. Of course, it's important to use all ingredients in the right proportion; for this, it's best to find a good recipe and follow it. To store the jam after it is finished you need to pour it into jars that have been washed in hot water, seal them tightly, and boil the filled jars in water. This will keep the preserves from going bad. When cooled, keep them tightly sealed and store in a dark, cool area.

Freezing is the one preservation method that involves the least amount of preparation. All you have to do is separate the fruits into freezer bags and keep them in the freezer. Small fruits such as berries can be frozen whole, and larger fruits can be cut into smaller pieces or pureed before storing.

Dehydrating fruit is a good option if you're trying to save space, and it is also fairly uncomplicated. Fruits can be dried in the sun, in the oven, or in a dehydrator. Specific drying procedures depend on the type of fruit being used, but there are general rules that should be followed for all fruits. Prior to drying, you should always cover fruits with an acidic mixture, such as lemon juice. This will keep it from discoloring during the dehydration process. You can cut or slice them in almost any way you like, but remember that the smaller the pieces you cut, the faster they will dry. Once dried, the fruit should have a rough texture and bend easily. You can then store it in containers someplace dark and cool.

Whether you are cooking with apples, bananas, peaches or any other fruit, you need to know about when fruit is in season and how to store fruits

dehydrator

Colon Health by Dr. Norman Walker

Colon Health by Dr. Norman Walker Features & SpecificationsColon Health by Dr. Norman Walker Book DescriptionColon Health will take this forgotten part of your body and focus your full attention on it--and you'll never again take it for granted. This book shows how every organ, gland, and cell in the body is affected by the condition of the large intestine.About the AuthorDr. Norman Walker is the longest-lived, widely-known raw-foodist of the modern era. Thousands upon thousands of people credit Dr. Walker's live-vegetable-juice therapy for healing them of "incurable" diseases, including Jay Kordich, known to the world as "The Juiceman." When Jay Kordich had cancer, he met and was tremendously inspired by Dr. Walker. After healing himself of cancer through The Raw-Food Diet and juice therapy, Jay worked with Dr. Walker beginning in the 1940s up until Dr. Walker's death in the mid-80's at an age of well over 100.For more than 100 years, Norman W. Walker, Ph.D., proved through research and experience that well-being and long life go hand-in-hand. Through the non-stop activities of raw-food enthusiasts, such as Nature's First Law, modern day nutritionists and medical researchers are finally discovering the raw truths which Dr. Walker knew and taught throughout the twentieth century. Dr. Walker was living proof that a longer, healthier, more enjoyable life is achieved through The Raw-Food Diet, mental poise, and intelligent body care. Dr. Walker's contributions to the common heritage of humankind began before the turn of the century in London, where as a young man he became seriously ill due to over-work and stress. Unable to accept a sentence of ill-health and early death, Dr. Walker healed himself with living foods and vegetable juices. Among Dr. Walker's greatest contributions was his discovery of the therapeutic value of fresh vegetable juices and in 1930, the development of what would become known as the Norwalk Press Juicer. The present "juicing" craze is direct

Essential oils are highly concentrated aromatic oils derived from plants, widely used in aromatherapy for their medicinal and mood-enhancing effects. Some essential oils also have culinary uses, however, and these powerful plant essences can be used to rejuvenate, or in place of, dried herbs and spices, which can lose aroma and flavor over time.

A number of essential oils have been designated as Generally Regarded As Safe [GRAS] to use as food additives by the US Food and Drug Administration. These include those listed below.

• Basil ......Ocimum basilicum L.
• Bergamot (bergamot orange) .......... Citrus aurantium L. subsp. Bergamia Wright et Arn.
• Bitter almond (free from prussic acid) .........Prunus amygdalus Batsch, Prunus armeniaca L. or Prunus persica (L.)
• Cinnamon bark, ............Ceylon Cinnamomum zeylanicum Nees.
• Coriander ...........Coriandrum sativum L.
• Cumin .............Cuminum cyminum L.
• Ginger ............Zingiber officinale Rosc.
• Grapefruit ..........Citrus paradisi Macf.
• Laurel leaves (Bay) ..........Laurus spp.
• Lavender ...........Lavandula officinalis Chaix.
• Lemon Citrus ..........limon (L.) Burm. f.
• Lime Citrus ...............aurantifolia Swingle.
• Mandarin Citrus ...........reticulata Blanco.
• Marjoram, sweet.............. Majorana hortensis Moench.
• Nutmeg ...........Myristica fragrans Houtt. Origanum Origanum spp.
• Parsley ............Petroselinum crispum (Mill.) Mansf.
• Pepper, ...........black Piper nigrum L.
• Sage ............Salvia officinalis L.
• Rosemary .............Rosmarinus officinalis L.
• Thyme ................Thymus vulgaris L. and Thymus zygis var. gracilis

Boiss.

When using essential oils in your cooking, it is important that they are 100% pure and of therapeutic grade. Essential oils are highly concentrated and, consequently, very potent, and so should also be used sparingly. The recipes below give suggested amounts, but probably the best way to establish what suits your taste is through trial and error.

Here are just a few simple ideas that you could try. Like herbs and spices, different essential oils provide good accompaniments to different ingredients. Generally, essential oils that go well with poultry include basil, dill, fennel, lemon, marjoram, mellisa, orange, oregano, parsley, rosemary, sage, tarragon and thyme. For red meat, try basil, clove, dill, fennel, marjoram, mellisa, oregano, parsley, rosemary, sage, tarragon and/or thyme. Essential oils that go well with fish or seafood include black pepper, fennel, lavender, lemon, lime, orange, parsley, rosemary, sage and thyme.

Meat

When cooking joints of red meat, simply add 1 drop of essential oil to a vegetable oil and brush over the meat before cooking. Essential oils can also be added to the cooking oil when browning mince meat (lamb or beef) - use 1 drop per half-kilo of meat.

For chicken, add 2 drops each of lemon and orange essential oils to 4 tablespoons of honey and 1 dessert spoon of mustard. Make a paste and brush over the chicken before grilling or baking.

Fish

Add 1 drop of essential oil to 1 tablespoon of vegetable oil. Brush over white fish steaks and grill.

Vegetables

Try stir-frying your vegetables in an essential oil (diluted 1 drop to 1 tablespoon of olive oil). Cardamon, cumin, nutmeg and ginger are good choices.

Steaming your vegetables over water containing an essential oil can also be interesting - try nutmeg and lemon for greens.

Dishes that don't require cooking

Of course, some recipes don't need 'cooking', and essential oils are ideal for this kind of thing.

Marinades

Essential oils are ideal for making marinades - simply add a few drops of your selected essential oil(s) to honey or olive oil and brush on the meat. Place oiled red meat in a bowl containing red wine, 2 cloves of garlic, 1 chopped onion and 1 drop of orange essential oil. Season and leave for up to 8 hours.

Salad dressings

Essential oils also make great salad dressings. Add 1 drop of your chosen essential oil to 10 ml of vegetable oil and/or vinegar. Basil, clove, lavender, lemon, lime, rosemary, sage and thyme are good choices for salad dressings.

Herb butter

Add 1 drop of the essential oil of your choice to 1 cube of softened butter. Mix gently and add to potatoes, other vegetables, toast...

Drinks

Citrussy oils (e.g. grapefruit, lime, lemon, mandarin, orange and tangerine) and minty oils (e.g. peppermint, spearmint and mint) can add zest to drinks of all kinds. Try adding one or two drops of a selection of essential oils to water for a simple thirst quencher.

Herbal teas: add a few drops of essential oils to boiling water: some to try are lavender, roman chamomile, peppermint, orange, tangerine and lemon.

Mulled wine: add 2 drops each of mandarin and orange essential oils and 1 drop each of clove and cinnamon to 2 tablespoons of honey. Heat 1 litre of red wine slowly, add the flavoured honey and stir. Take off the heat just before the wine starts to bubble. Serve with slices of orange and lemon.

This short article gives just a flavour (sorry!) of the uses that essential oils can be put to in the kitchen. Many more recipes are available in books and on the internet, so why not start searching now and explore the taste explosion that essential oils can provide.

Sources:

electricscotland.com/food/donna/recipe12.html

aroma-essence.com/cooking.html

zhealthinfo.com/recipes1.htm http://www.cfsan.fda.gov/~lrd/fcf182.html

Worwood VA. The Fragrant Pharmacy. A complete guide to aromatherapy & essential oils. Bantam Books, 1996

Alix Williams is a regular contributor to the holistic website Aroma4u.co.uk a home based UK business providing Eco-friendly hand made Aromatherapy Stress Relieving Gifts.

Alix Williams also writes about using unique Essential Oil Gift Ideas for Stress Relief.

For more information regarding Stress related matters (stress in the Workplace), Stress Busting Gift ideas with pure Essential oils, please visit: http://www.aroma4u.co.uk

copyright 2008 Alix Williams (CUS Busting Ltd)

dehydrator

Nesco American Harvest 5-Tray FD-35 425-Watt Snackmaster Dehydrator

This unit features Nesco/American Harvest's innovative Top Mounted Powerhead that dries food quickly and evenly with superior results. Detaches to make dehydrator dishwasher safe for easy clean up. Fan-Flow Technology means faster, more even drying with no tray rotation necessary. Perfect for the beginner.

After you have harvested your vegetables you might not be sure what you should do with them. Even a large family will have a hard time eating a steady supply of fresh organic vegetables. The way to avoid wastage is to store your vegetables in your home.

It is true that some vegetables are easier to store than others but most organic vegetables can be stored and saved in some way or another.

There are actually many ways to store your harvest so do not get frustrated if you feel that you have grown more than you can eat. Many grocery stores sell mason jars and supplies needed for making preserves and canning vegetables along with instructions on how to do this. The same stores sell cheesecloth which is great for placing vegetables on when drying if they are air drying.
Food dehydrators can also be used for drying your vegetables along with your oven. When using an oven to dry vegetables set it for the lowest setting, usually 140 degrees, and watch carefully to make sure the vegetables are drying out and not roasting.

Lettuce

Once you have harvested all of your lettuce you can wash it, remove the core, and pat it dry with a towel. When you have finished store it in a plastic bag and put it in your refrigerators crisping section. This will help your lettuce remain crisp for up to a week.

Since it is harder to store vegetables for a long period of time it is recommended that you harvest your lettuce and start using it even before it has reached full growth. When it has reached full growth use what you can, store what you can use, and offer the rest to friends and family members. They will appreciate some fresh organic salad to use in their salads or to place on their sandwiches.

Root Vegetables

Root vegetables can often store longer than the other vegetables you harvest as long as they are harvested on time and correctly. Make sure your vegetables have not been bruised or damaged during the harvest. If they have been damaged throw them away since the spoilage can spread if you are not careful.

Many root vegetables such potatoes, carrots, sweet potatoes, and more can be stored in a cool, dark, dry place such as a root cellar or some pantries. Other root vegetables (carrots) can be dried with a food dehydrator or even in an oven set to a very low heat setting. Some vegetables such as turnips can even be stored in a refrigerator crisper, especially if they are going to be used soon.

Tomatoes

There are many ways to store tomatoes and that is a great thing since tomatoes are popular with many organic gardeners. Tomatoes can be stored well on a counter top or in a window sill if they are still a bit green. They can also be stored in the refrigerator.

Some people will dry tomatoes for later use in sauces or even preserve them. Tomatoes preserves either sweet preserves with ripened tomatoes or pickle preserves with green tomatoes can be a winter time treat.

Onions

Onions will store wonderfully in any dry, dark place. As long as the onions have not been bruised and have no sign of moisture they can be stored in a pantry or attic for a long time.

Beans and Peas

Beans and peas can often be harvested as needed but once it is time to store them there are several methods that can be used. Peas and beans can both be stored in bags in the refrigerator for several days. They also can be canned with the proper equipment. Beans can also be dried which is a popular way to store them. Once beans are dried and bagged they can later be soaked and cooked.

Corn

Corn can be stored in the refrigerator or, once the husk is removed, frozen for a long time. The kernels can also be dried, stored, and creamed at a later date.

Learn about the redbud tree and the weeping cherry tree at the Tree Facts site.

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