If you are a survival nut, you might want to squirrel away some freeze-dried foods.
Are you new to freeze dry foods? These fine, easily storable foods were first developed by the U.S. space program. Today they are enjoyed extensively by the U.S. military and U.S. Navy submarine service, known for its excellent meals. We have served various government agencies, as well as the private sector, with the finest in Freeze Dried storable foods and emergency rations since 1970.
Unfortunately, many people building a family food storage program, as well as most companies providing these units, do not supply adequate protein; especially animal protein.
No other food satisfies like animal protein during stressful times. If you are a meat eater, you will definitely want our Freeze Dried meats. In addition to their exceptionally high protein content, they are very tasty and easy to prepare.With the exception of wheat and some other grains, Freeze Dried foods packed to rigorous US Government specifications, have the longest shelf life of any food available. The government and the military have stored these foods for over 30 years. In actual time tests, freeze dried foods typically maintain nutritional values rivaling the best fresh frozen products.– via freeze-dry-guy
How much food I could grow without direct sunlight? Here is a nice summary of how to grow sprouts:
The two most common seeds for sprouting are alfalfa seeds and mung beans. These, as well as clover, radish, sunflower, and cabbage sprouts are generally eaten raw. … In addition, lentils, soybeans, green peas and wheat sprouts can be eaten either raw or cooked. … The first step in how to grow sprouts is to remove any broken or damaged seeds.
Damaged seeds won’t sprout; they’ll rot, ferment, and ruin your whole sprout garden. You’ll need enough seeds to cover the bottom of a one-quart jar. Depending on the type of sprout you’re growing, it may be as few as one tablespoon or as many as one-quarter cup of seed. However, remember that your sprouts will increase up to eight times in size.
Next, soak your seeds for two to twelve hours (depending on the size of the seed) to allow it to absorb as much water as it can. Soaking softens the outer shell of the seed and makes it easier for sprouts to germinate. Drain the seeds thoroughly, rinse them one more time, and cover the opening of your jar with a piece of cheesecloth or nylon stocking, securing it with a jar ring or a rubber band. Don’t use canning lids to cover your sprout jar. Your sprouts need plenty of fresh air! Invert the jar to provide continued drainage and air circulation, making sure the seeds are along the sides of it. Be sure your seeds aren’t sitting in water. Sprouts need to be kept moist, but sitting in water will also make them rot. Keep your sprout garden in a dark place for the next four to seven days, taking it out two or three times a day to repeat the rinsing and moistening process.
Now you know how to grow sprouts!
– via gardening-guides.com
When I think of growing food without light, I think of mushrooms…
When we think of mushrooms, we often think of the soft caps & stems that we see in the grocery store. Hidden underground, however, is the vast majority of the mushroom mass itself- the network of feathery mycelia. These mycelia, often seen when turning over compost, are what the mushroom uses to absorb food & moisture. The cap & stem that we commonly eat is just the fruiting body.
To grow, mycelia require an uncontaminated food source, free from other microorganisms, moisture, and temperatures between 60-80F. The food source can vary, depending on the species of mushroom, from sawdust & shavings to manure or compost. Once mycelia have colonized a food source, they begin to produce fruiting bodies, commonly referred to as pins. As the pins mature, they develop into recognizable mushrooms.
Shiitake mushrooms (Lentinula edodes), have a rich, meaty texture. The brown caps often grow up to 3-4 inches in diameter. They have been highly prized in the Orient for centuries and scientists are researching its medicinal, anti-viral properties. Indoors, the kits can be stored from 55 to 75F and will produce 2-3 pounds within 3 months.
Oyster mushrooms (Pleurotus spp) are named for the fact that their flavour & texture resembles oysters. The mushroom itself comes in different colours, depending on species, from pink, cream, white & gray. The white mushroom is the easiest to grow and will fruit over a wide temperature range from 55-75 F. These mushrooms are particularly sensitive to humidity and need to be misted 2-3 times per day.
Enoki mushrooms (Flammulina velutipes) have long delicate stems, joined at the base Both the caps and stems are edible and are best eaten raw to take advantage of this variety’s crisp texture. Toss them into salads, sandwiches, or as a garnish for soups. Enokis require a colder environment, 45 degrees compared to growing temperatures of about 60 degrees, which other varieties require.
Once a kit arrives, it should be free of any different coloured moulds. If you do see anything strange, get a replacement. An incubation period is required for the mycelia to colonize the whole substrate. The kit should be kept at the proper temperature and should be kept moist at all times. Colonization usually requires 7-10 days.
After this period, the mycelia need to be forced into fruiting, usually by placing the kit in the refrigerator. Afterward, the kit will have to be opened and exposed to some light (excluding Agaricus species). A good place to keep the kits is in a garage or a sheltered place outdoors. Keeping the kits under your sink usually results in fungus gnats. If outdoor temperatures dip, a Styrofoam cooler makes an excellent humidity chamber, insulating the kit against cold temperatures.
As the fruiting bodies appear, the humidity needs to be kept high. Most kits come equipped with a plastic tent so a regular spray of water is enough to achieve the right conditions. Using the right water, however, is critical. Spring, well or rainwater is best, as it doesn’t contain any chlorine. If none of these are available, leave a bucket of water to stand overnight to allow the chlorine to evaporate.
If you become hooked on mushroom production, you can move on to the next step- growing mushrooms on logs. While logs take much more time to develop edible mushrooms, they produce for up to 4 years and are even more economical than the kits.
– via gardenguides.com
The humble white button mushroom (Agaricus bisporus) has as much, and in some cases, more anti-oxidant properties than more expensive varieties.