The Independent Patriot
Food Production and Storage
Gold is a great hedge against inflation, but it has no nutritional value. When food is no longer available in the stores, a can of beans in your pantry will be more valuable than an American Eagle in your safe. A three month supply of canned goods and staples will cost less than an ounce of gold, and provide much more peace of mind.
Food production and storage bring peace of mind. Nothing will make you feel more secure than the ability to grow and store your own food.
There is an old story about a farmer who made the claim that he could sleep when it rained. It may not seem like much of a claim at first, but here is the story behind the claim. This farmer worked hard every day. At the end of the day, he would put his cows in the barn, secure the sheds, cover the hay, and place all of his tools and machinery under cover. If a sudden storm came up at night, he could sleep, knowing that he had taken care of everything before retiring for the evening.
Growing your own food, and knowing how to properly store it, gives you the same peace of mind. In this section, we will discuss all aspects of food production and storage.
Plant Production
Animal Production
Dairy Products
Hunting/Fishing
Short-term Food Storage
Long-term Food Storage
Food Preservation
Food Preparation
Cooking
Household Goods
Clothing
Plant Production
Soil
Composting
Worms
Commercial fertilizers
Growing seasons
Heirloom Vegetables (versus hybrids and genetically altered vegetables)
Heirloom vegetables come from plants that have been open-pollinated, generally over long periods of time. These are plant varieties that have been in use for generations where the seeds have been saved and passed down within families (or collected by seed banks), hence the term "heirloom." They are not hybrids or genetically altered plants. They are generally better tasting than the varieties available in grocery stores and they can be grwn easily in your own garden. The seeds from heirloom plants will produce healthy offspring that will faithfully bear fruit that is identical to the fruit of the parent plant, as long as care has been taken to avoid cross-pollination. Through careful selection of seeds from plants with the best traits, you can breed or maintain high-quality vegetables over time. (This is not the same as hybridizing or genetic alteration)
Hybrid vegetables result from cross-pollination of plant varieties (much like a mule is the result of cross-breeding between a horse and a donkey). The purpose of a hybrid is to combine the best traits of two open-pollinated plants. Hybrid seeds can provide excellent fruit types in their first generation, but cannot be counted on for future generations. In some cases, second-generation hybrid seeds will be "sterile", producing plants, but no fruit. In other cases, second-generation hybrids will produce fruit, but it will not resemble the fruit of the first generation hybrid plant. (It will usually revert to one or the other of the original cross-bred varieties.) Most of the vegetable seeds (and seedlings) you purchase in local retail outlets are hybrids. The labels should tell you if the seeds are hybrids.
Hybrid seeds are not worth saving for next year's garden and should not be included in a personal seed bank.
Genetically altered vegetables are engineered in laboratories to produce specific traits (such as thick skins on tomatoes to assist in shipping). They are produced by altering a plant's genetic material at the cell level. They are not hybrids and are not the result of natural mutations. Almost all genetically altered plants have patents on their genetic makeup. While these plants may produce certain qualities desired by commercial growers, they are generally less hardy and more prone to disease and infestation, since they have not gained a natural resistance over several seasons in the field. There are also many concerns about the nutritional value of genetically altered vegetables.
The Independent Patriot is even more concerned about the proprietary nature of genetically-altered plants. Their genetic structure, the seeds, and ultimately the plants and vegetables are controlled by the people who own the patents. Those who control the food supply...
Heirloom seeds, on the other hand, are God's work and are readily available to all people without use restrictions or corporate controls (so far).
Heirloom seeds require a cool, dry, dark environment for successful storage. Humidity should be around 10% and seeds should be stored at temperatures below 60 degrees. Once they are properly dried, the best storage would be in a sealed jar in the refrigerator. Most heirloom seeds can last for several years under these conditions. Some seeds (onions, many herbs) are only good for one year.
For more information on heirloom seeds, visit the Seed Savers Exchange.
Books on seed-saving:
Ashworth, Suzanne. "Seed to Seed: Seed Saving and Growing Techniques for Gardeners"
Buy on Amazon - Seed to Seed
Deppe, Carol. "Breed Your Own Vegetable Varieties"
Buy on Amazon - Breed Your Own Vegetable Varieties
Micro production
Family garden
Family farm
Pest control
Starter trays
Green houses
Hydroponics
Aquaponics
Fruit trees
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Animal Production
Chickens
Rabbits
Goats
Sheep
Cows/Cattle
Bees
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Dairy Products
Butter
Cheese
Yogurt
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Hunting/Fishing
Small game
Skinning/Tanning
Fowl
Fish
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Short-Term Food Storage
“normal” food
Canned food
Frozen food
Staples
Spices/herbs
Yeast
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Long-Term Food Storage
Whole grains
Freeze-dried/dehydrated
Dry milk
Location
Shelf-life
Rotation
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Food Preservation
Canning
Dehydration
Refrigeration/freezing
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Food Preparation
Grinders
Soy machines
Non-electric kitchen tools
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Cooking
Wood/charcoal
Propane/white gas
Solar
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Household Goods
Cleaning products
Lights
Paper goods
Plastic goods
Batteries
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Clothing
Advance purchases
Sewing
Shoes
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