Food Storage on just $5 a week? 


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Yellowstone Preparedness Newsletter

"If ever you are tempted to become discouraged or to lose faith, remember those faithful Saints
who remained true in Kirtland. Hold on a little longer. You can do this! You are part of a special
generation. You were prepared and preserved to live at this important time in the existence of
our beautiful planet earth. You have a celestial pedigree and therefore have all the necessary
talents to make your life an eternal success story." President Dieter F. Uchtdorf


Scriptures of the Month:


Dear young men of the Church, let me ask you a question that I hope you will carry in your heart
for the rest of your life. What greater power can you acquire on earth than the priesthood of God?
What power could possibly be greater than the capacity to assist our Heavenly Father in changing
the lives of your fellowmen, to help them along the pathway of eternal happiness by being cleansed
of sin and wrongdoing? – Adrián Ochoa, Priesthood Session, April 2012

Spiritual goals and Commodity of the Month – June

Legumes


Basic Storage Goal - It is recommended that 60 lbs of legumes (beans) be stored for each (adult) member
of your family. There are several varieties to choose from and they are a good source
of protein and fiber. 1 pound dry beans = 2 cups dry beans = 5 to 6 cups cooked
beans.

Spiritual Goal: Prepare at least one family name for Temple Work.
Priesthood/Provident Living Goal: Make a goal to have 3 months wages in Savings for emergencies.
Write out a realistic plan to make it happen.

Beans: Black, Pinto, and White

Beans, beans and more beans. It is suggested that you store a variety of types of beans. Pinto beans and
black beans are used for Mexican type cooking and chili. The canned refried beans work well in tacos,
burritos and enchiladas. White beans work well for making bean butter which can be used interchangeably
with butter or margarine in baking, White beans are also used for baked bean dishes, soups and casseroles.


RECIPE


Best Veggie Burger
Rhea Gendizer of Lexington, Mass., makes a veggie burger that adds the tang of a Granny Smith apple to the wonderful crunch of fresh vegetables.
½ cup cracked wheat
¼ lb green beans
1 small zucchini
1 small carrot, peeled
½ Granny Smith apple, peeled
½ cup canned chick peas, rinsed and drained
1 Tbs onion, minced
1 Tbs sesame tahini or peanut butter
2 or 3 Tbs canola oil
½ tsp curry powder
½ tsp chili powder
½ teaspoon salt
Server grinds black pepper, to taste
½ cup breadcrumbs
Cook green beans in boiling water until tender-crisp. Drain and chop finely. Cook cracked wheat in 1 cup
boiling water for 1 minute. Remove from heat and cover. Grate the zucchini, carrot, and apple. Place shreds
in a dishtowel and squeeze out excess moisture. Combine with chopped beans. In a food processor blend
chickpeas, onions, garlic, tahini, curry powder, chili powder, salt, pepper, and canola oil until smooth. Add to
shredded mixture. Drain cracked wheat into strainer, pressing with back of spoon to extract excess liquid.
Add to bowl with vegetables. Add breadcrumbs. Refrigerate for one hour. With wet hands, shape into 4
burgers. Cook 3 minutes on each side on grill lightly brushed with oil.


Stock up by the week


This is designed to help you build a good supply, and to help you save money by planning ahead. You don’t need to buy the entire supply at once and substitute if needed to meet you and/or your families needs. Store what your family will eat. Remember, this is not just for emergencies!

By following this program a family should have a full years supply by the end of the year


 June - Week 1: Beans: buy a variety.
 June - Week 2: Canned Ready Meals: stew, chili, ravioli, etc.
 June - Week 3: Detergent: laundry, dishwasher, cleansers, bleach.
 June - Week 4: Canned Goods: broth, soups, beans, whatever your family uses.
 June - Week 5: Kitchen Items: aluminum foil, plastic wrap, paper towels, garbage bags, Ziplocs.

A Thought – Food Storage: Put in the Joy by First Measuring the Blessings

Presenter: Joe Thompson Technical Manager Bishops’ Storehouse Services
Two young children were overheard talking. The older of the two gave his friend this word of caution, “Never say ‘A’. As soon as you do, they are going to want you to say, ‘B’.“

How many Church members do you know who fear food storage in the same way? When it comes to “year’s supply,” their motto is, “Never say ‘A’.” They do not want to have even the first can of wheat on their shelves. Their fear is that as soon as they “touch” any part of food storage, they are going to be expected to carry the whole load, you know: baking whole wheat bread, drinking powdered milk and even making pinto bean fudge. Their feelings are that they do not have the time or energy and, “Why do we need to do it anyway?”

As we apply this blessing-motivation reasoning to food storage, I would like to ask you to, for a moment, create a mental image. Envision the thought of you feeding a spoonful of oatmeal or rice, or a slice of bread to your own child, or grandchild, or to someone else you love. Now, put that scene into the future by 6 months, or maybe five years or ten years from now. How do you plan and prepare for this event. Most of us have the thought that “because it hasn’t happened yet” it won’t happen. Well, taking that kind of attitude will catch you off guard. When the stock market crashed most of the very wealthy were prepared, while some couldn’t handle the thought of not having enough money and took their own lives. Farmers and those living on farms did much better then their urban cousins because they at least were able to feed the family. When the dust bowl took place most of the farmers went into towns and cities looking for work, or new land to till. Some found it while others ended up right back where they started. Did they expect these events? No, but they were better prepared to help themselves then we are.

During the Spanish Flu Pandemic people were “shut in” for up to three months in some areas. That’s a long time when you’re used to going to town for baseball, soccer, football, shopping, quilting classes and the like on a daily bases. So plan ahead, stock needed supplies, be prepared for an extended time with family without the usual distractions of daily life and review with your families now and plan.

WHITE BEANS REPLACE FAT IN MOST BAKING

Method 1: Cover beans with water and cook until very soft. Mash until they are the consistency of shortening (use blender). Substitute in recipes cup for cup. Example: If recipe calls for 1 cup of margarine, use 1 cup of mashed beans. Liquid may be added to adjust the consistency. Mashed beans do not keep long in the fridge, so freeze them.

Method 2: Grind beans in your wheat grinder. Store in airtight container. Replace fat in the recipe cup for cup as above. You will need to add liquid since the ground beans will be part of the dry ingredients.

Happy Father’s Day!

The key to preventing moldy berries

This is an awesome piece of info! We buy fresh fruit but because we eat a little of each (Banana, Strawberries, Raspberries, Blueberries, Grapes, Cantaloupe, Pineapple & Watermelon) every day the berries start to go bad quickly and end up in the garbage. Not anymore, thanks to this great tip.

The key to preventing moldy berries... Berries are delicious, but they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides. Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh! Here's a tip I'm sharing on how to prevent them from getting there in the first place: Wash them with vinegar. When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them. You're so berry welcome!