5 Herbs That Repel Flies

With warm weather in the air, we are all looking forward to grilling out, swimming pools, sun bathing, and just generally spending time outdoors. We’ve waited all winter for spring to get here. But those first few really warm days always greet us with an unpleasant, little problem.

Bugs! The warm weather brings out the bathing suits and suntan lotion, but it also brings out the pests! Mosquitos, ants, yellow jackets, and the grossest of all: flies! Flies are everywhere in the summer. Nothing ruins a good picnic quicker than flies covering the hotdogs! Most people will turn to harsh, chemical solutions this summer to try and solve this most annoying problem.

But what if you have kids around, or pets? Maybe you just don’t want to be surrounded by chemicals all summer. If you are one of the every growing number of people that wish to find a safer, more natural answer, then maybe this article will let you in on a few all natural tricks to repel the flies this summer.

Don’t underestimate the power of these natural alternatives to chemical pest control. Many of these herbal remedies are just as effective, if not more effective, than their chemical rivals on the store shelves. You should, however, use caution if any member of your family has an allergy to any of these herbs or if someone who spends significant time at your home has an allergy to these items. A little commonsense and a little research should have you well on your way to naturally controlling the flies at your home this summer.

Most people don’t realize how many all natural remedies there are for everyday problems, so they just reach for whatever chemical product is being sold. Did you know that there are many herbs that just naturally repel flies?

1. Basil

Anyone that knows anything about herbs knows that basil is great for cooking. It’s easy to grow and smells heavenly! Humans love Basil. But guess who hates, Basil? House flies. House flies are absolutely repelled by Basil. The best way to use this all natural remedy is to plant Basil by you external doorways. If you have a large outdoor picnic area, try using small planters of Basil on your picnic tables. You are serving two purposes at once. While grilling out you can easily access your Basil for cooking, and the flies will stay far away during your lovely, summer meal.

2. Bay Leaves

This is another herb loved by cooks worldwide. Nothing puts the finishing touch on a big pot roast like a few bay leaves thrown in. But once again, as much as we love it, flies hate it. Other insects hate it as well like earwigs and weevils, to name a few. Keep these herbs growing nearby to discourage pesky pests.

3. Lavender

Lavender is the ultimate herb for relaxation. The calming, soothing smell can really make a bubble bath a true spa experience. People have been using lavender for centuries to make their homes and clothing smell sweet. It is also used in quite a bit of cooking as well. Flies aren’t impressed with lavender, though. Hang some dried lavender decoratively around your home to keep away those buzzing buggers!

4. Tansy

Tansy is not as well-known as some of the other herbs we’ve listed here. Tansy was used in ancient times as a strewing herb because it was believed to have cleansing properties. Tansy is a nice foundation plant for household landscaping as it looks very similar to marigolds. Tansy has the added benefit that it repels flies, though. Flies are not the only pests that find Tansy repellant. Ants, fleas and moths will also stay clear if this plant is around. An extra bonus is that this plant will even discourage mice from hanging around.

5. Pennyroyal

This may be one of the most versatile of herbs. This member of the mint family repels flies, mosquitoes and fleas. However, when planted on your property, and specifically around the foundation of your home, this interesting herb can help ward off mice and ants as well! Instead of killing two birds with one stone you’ll be repelling five pests with one herb! You should use caution if you choose to plant this herb around your home, however. Pennyroyal is dangerous when consumed, even in small amounts.

Clean and Green

When you choose a more natural path in your home, you can have more peace of mind that your family will be safe from harmful chemicals and strange side effects. People don’t realize that there is almost always a natural alternative to chemical solutions when it comes to pest control, cleaning supplies, and many other household items. A little research and attention can go a long way to preserving your families’ health this summer.

10 Uses for Aloe Vera Gel or Juice

10 Uses for Aloe Vera Gel or Juice

1. Itch relief: Apply directly to the site of insect bites or stings for relief.

2. Burn relief: Slather pure aloe vera gel on a sunburn, or use to treat minor burns in the kitchen. It can also be effectively used as a gentle aftershave.

3. Leave in conditioner/scalp soother: I mix aloe vera gel with a little rosemary essential oil and a few drops of Vitamin E oil, squirt tiny bits on my scalp and ends of hair. I do not rinse, and this mixture soothes an itchy scalp and softens hair.

4. Hair styling: Aloe vera gel fights frizz in my hair and has been a great replacement for expensive styling products.

5. Mouthwash: If drinking aloe vera juice, you can simply swish it around in your mouth for a while to benefit gums. You can also make a homemade aloe mouthwash by mixing 1 cup aloe vera juice, ½ cup distilled water, 2 teaspoons baking soda, and 10-20 drops of peppermint essential oil.

6. Hand sanitizer: I make an aloe-based natural hand sanitizer  that travels with me almost everywhere. The aloe vera gel in it moisturizes my hands instead of drying like most commercial hand sanitizers.

7. Moisturizer: Skin absorbs it quickly and it’s non-greasy. I find it to be the perfect summer facial moisturizer when other moisturizers just seem too heavy and oily.

8. Drink for digestion: Aloe vera juice can be effective in aiding digestion, soothing an upset stomach, and providing relief for heartburn.

9. Vitamin absorption: A recent study from the University of California, Davis, showed that aloe vera may help your body absorb vitamins more effectively. Drinking 2 ounces of aloe vera juice along with your daily vitamins can increase absorption rates.

10. Drink to lower cholesterol: I’m not suggesting anyone ignore the advice of their medical professional, or stop taking cholesterol-lowering drugs. However, this one is definitely worth a look. Studies have shown that drinking aloe vera juice can safely lower cholesterol over time.

Disclaimer: I am not a health professional. Keep in mind this information is based on my personal opinion and research. Use these recommendations at your own risk. I recommend consulting with your health practitioner prior to taking aloe vera internally.

http://www.diynatural.com/10-uses-for-aloe-vera/

Composting

10 Uses For Wood Ash

Before you dispose of those wood ashes sitting in your fireplace or your wood burning stove, try using your wood ash these 10 different ways:

1.   Use wood ash to add nutrients to your compost. Contains potash and calcium carbonate.

2.   Use wood ash to deter snails from plants. Spread around the perimeter of the plant.

3.  Use wood ash to add nutrients to planting holes for tomatoes  by adding about half a cup to each hole.

4.   Use wood ash to clean stove glass doors. Add to a damp sponge to wipe away sooty deposits.

5.   Use wood ash for soap making. Soak ashes in water to make lye which is used in the soap making process.

6.   Use wood ash to clean metal by making a paste with the ash.

7.   Use wood ash as a dust bath for chickens, it kills lice and mites.

8.   Use wood ash to remove sticky labels from glass jars by making a paste with a little water.

9.   Use wood ash as a top dressing around onions, leeks and garlic.

10. Use wood ash to raise the Ph of soil if required, as an alternative to lime.

These 10 uses for wood ash was originally published on The Cyprus Garden Blog

Amish Macaroni Salad

Amish Macaroni Salad 

Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Directions
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. 2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

How to Store Fresh Fruits and Vegetables

You've just returned from the farmer's market with two canvas bags full of gorgeous fresh fruits and veggies. You sit down at the kitchen table to plan out the delicious dishes you'll cook up for the week. But after one look at your calendar, you know deep in your heart you can't possibly eat and cook all of this produce in one week. And sadly there's a high probability that some of it will go to waste. 

You are not alone. The typical American family throws out almost 500 pounds of food a year. That is a lot wasted of money! Here are some tips on how to store fresh fruits and veggies so you don't become a statistic.

Know Which Fruits and Veggies Produce Gas

Fruits and veggies naturally emit an odorless, harmless, and tasteless gas called ethylene, and some produce it in greater quantities than others. When ethylene-producing foods are stored next to ethylene-sensitive foods, the gas will speed up the ripening process of the other produce. This is great if you need to ripen a piece of produce, for example, pair an apple with an unripe avocado. However, if you don't want to speed up the ripening (or decay) process, store or keep the following fruits and veggies separate.

Produce That Creates Ethylene Gas: Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (not grapefruit), figs, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, papayas, passion fruit, peaches, pears, peppers, pineapple, plums, prunes, tomatoes and watermelon.

Produce That Is Damaged by Ethylene Gas: Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash,sweet potatoes, watercress and yams.

Take the Time to Plan Your Meals

• Plan your meals for the week before you go shopping and create a shopping list
• Only buy what's on your shopping list
• Eat and or cook the produce with the shortest shelf life first
• If you still can't manage to eat all of your fruits and veggies, throw them in yourcompost pile (along with your food prep scraps)

Follow These Food Storage Guidelines

Produce	Storage	Life Expectancy
Apples	refrigerator (loose, not in bag)	up to 1 month
Apricots, Nectarines, Peaches, Plums	counter until ripe, then refrigerate in a bag	2-4 days
Artichokes	refrigerator, in a bag	1-2 weeks
Asparagus	refrigerator, trim stems, upright in a jar of water	3-4 days
Avocados	counter, store uneaten portion with the pit intact in a bag in the fridge	3-4 days
Bananas	counter	2 days
Berries & Cherries	covered in the fridge. Don’t wash until you use them (too much moisture in the package speeds spoilage).	1-2 days
Broccoli, Brussel Sprouts, Cauliflower	refrigerator, bag in the crisper	4-7 days
Carrots	refrigerator, take tops off	2 weeks
Celery	refrigerator, wrapped in aluminum foil	1-2 weeks
Citrus	room temperature of 60-70 degrees	1-2 weeks
Cucumber	refrigerator, bag in the crisper	4-5 days
Eggplant	cool, dry, dark place (counter, cupboard, basket)	3-4 days
Garlic	unpeeled - cool, dry, dark place; peeled - sealed container in refrigerator or freezer	unpeeled - several months; peeled - several weeks in refrigerator, months in freezer
Ginger	store in refrigerator for up to 2 weeks, then freeze remainder	if refrigerated - 2-3 weeks; if frozen - 2 months
Grapes	refrigerator, in a bag	1 week
Green Beans & Peas	refrigerator, in bag or container	3-5 days
Greens (lettuce,kale, spinach, cabbage)	refrigerator, bag in the crisper	1-2 weeks
Herbs (fresh)	refrigerator, trim stems, upright in a jar of water	1 week
Kiwis	counter until ripe, then refrigerate in a bag	3-4 days
Mangoes, Melons	counter until ripe, then refrigerate in a bag	4 - 7 days
Mushrooms	cool, dry dark place (counter, cupboard, basket) in a bag	2-3 days
Onions	cool, dry dark place (counter, cupboard, basket)	2 months
Pears	counter until ripe, then refrigerate in a bag	3-4 days
Peppers	refrigerator, bag in the crisper	4-5 days
Potatoes	cool, dry dark place (counter, cupboard, basket)	1-2 weeks
Root vegetables (radishes, beets,turnips)	refrigerator, leave greens on	1-2 weeks
Squash	cool, dry dark place (counter, cupboard, basket)	4-5 days
Tomatoes	counter, uncovered; refrigerate if very ripe	2-3 days

Written by Whitney Lauritsen  

http://www.organicauthority.com/sanctuary/how-to-store-fresh-fruits-and-vegetables.html

RECIPE: Apple Pie Bits

 APPLE PIE BITES

1 tube Crescent rolls

1 Slice apple per triangle

Sprinkle with cinnamon & sugar

Roll up & Bake for 11-13 minutes at 350 degrees.

DIY Tip to keep critters out of your garden

If you finely chop citrus rinds and sprinkle them on the mulch in your garden, they keep neighborhood cats, dogs and other critters away from your veggies. Animals don't like the smell of the orange oil.

Many uses of Aloe Vera

There is nothing on this planet that offers the amazing variety of healing benefits granted by aloe vera. In a single plant, aloe vera offers potent, natural medicine that:

• Halts the growth of cancer tumors.
• Lowers high cholesterol.
• Repairs "sludge blood" and reverses "sticky blood".
• Boosts the oxygenation of your blood.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Prevents kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Crohn's disease and other digestive disorders.
• Reduces high blood pressure natural, by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns.
• Replaces dozens of first aid products, makes bandages and antibacterial sprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete.
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.

Truly, there is nothing else that compares to the medicinal potential of aloe vera. And yet most people only know about the topical applications of aloe vera gel. They think it's only good for sunburns. In reality, aloe vera is useful for both external and internal use. 

Full article:http://www.naturalnews.com/021858_aloe_vera_gel.html

From Organic Gardening: Squash bugs are grayish brown bugs up to 3⁄4 inch long; nymphs are similar, but do not have wings. Feeding by adults and nymphs causes leaves to wilt and blacken. Hand pick them and drop them in a container of soapy water. Also destroy their red-brown egg clusters on the undersides of leaves. To trap adults, lay boards on the soil at night; the squash bugs will tend to congregate beneath them, and you can destroy the pests the next morning. Planting radishes, nasturtiums, or marigolds among your squash plants may help repel squash bugs. If plants are heavily infested with young squash bugs, try spraying insecticidal soap.

What's for Dinner - Spanish Tortilla with Bell Pepper

Spanish Tortilla with Bell Pepper

INGREDIENTS

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce


DIRECTIONS

STEP 1
Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
STEP 2
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
STEP 3
Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Missouri Conservation Heritage Card

Heritage Card

Permit Type: 

Fishing

Hunting

Resident Type: 

Anyone

Permit Length: 

Lifetime

Permit Price: 

$2.00

Permitted Species: 

None

Additional Info: 

Provides customer id information, and can also be used as verification of being hunter certified, if the hunter education number is printed on the card. This is NOT a permit.

Make sure to get the Heritage Card when you buy your fishing and/or hunting license. You get great discounts on purchasing trees and other things. It is only $2.00 for a lifetime! Check out the Missouri Department of Conservation at http://mdc.mo.gov/permits/heritage-card or call 1-800-392-4115

Heritage Card Discount

Holders of the Missouri Conservation Heritage Card can receive a 15 percent discount up to $20 off their seedling purchases. To receive the discount, write your card number on the order form. Heritage Card discount does not apply to handling charges and sales tax. Heritage Cards can be purchased for $2 wherever hunting and fishing permits are sold. The card, similar in appearance to a credit card, makes applying for permits easier by storing registration information on a magnetic strip. The card also allows the owner to receive a 15 percent discount on selected retail merchandise sold at Conservation Department facilities. To order a Heritage Card by phone, call 1-800-392-4115.

What's for Dinner - Crockpot Orange Chicken & Orange Cream Freezer Dessert

Crockpot Orange Chicken

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Orange Cream Freezer Dessert 

Ingredients

4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed

Directions

In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each).

How to: Save Heirloom Tomato Seeds

Saving your own tomato seeds is rather fun and has all sorts of benefits. Preserving heirloom seeds, ensuring a supply of your own favorites for next year, helping protect seed diversity, making a giant mess of stinky fermenting goo, it’s all there! It’s also pretty easy.

 As part of our seed selling business we save fairly large quantities of tomato seed but the process is the same whether you are saving from a pile of heirloom tomatoes or from a paticularily tasty one you just sliced up for lunch.

First things first, you need to get your tomato seeds out of the tomato.  You can slice them in half, in quarters, scoop some out of the one you’re eating or just use my preferred method: Squishing. A serrated grapefruit spoon makes a great seed saving tool, especially when dealing with smaller cherry tomatoes. Just cut them in half and scoop out the inside of the tomatoes leaving the skin and outer flesh behind.

Next the seed pulp is ready to be combined with water in a container.  Glass jars are simple and food safe, but yogurt containers and tupperware are perfectly suitable. The only really important factor is that the container needs a lid. It’s going to get stinky so the lid is not optional.

Make sure to label each variety as you go as tomato seeds all look very similar and the colored pulp is going to break down.
Place them out of direct sunlight and walk away for a few days. You’ll start to see the good seeds settle from the pulp down to the bottom of the container.

Now things will start to ferment. This fermentation process is breaking down the protective coating on each seed. After a few days and once you have a good layer of fuzzy stuff, dump it off, leaving the seeds in the bottom of the jar.  Any seeds at the top are duds, the good stuff is all at the bottom.  Top up the jar with some clean water and let it all happen again.  Once the seeds are starting to settle cleanly at the bottom they are done. Be careful not to leave things unsupervised for too many days as the seeds could start germinating.

Once the seeds are ready, pour off any remaining pulp and mold.

Using a strainer, give your seeds a final rinse. They should be looking rather naked by now.

Now you just need to let them dry.  A stack of clean rags or old tea towels work best, as paper towels sometimes stick.

Once again, label your seeds. Package them up a few days later when they’re perfectly dry and you’re set.  Next spring you’ll have more tomato seeds then you can plant.  Trading them with fellow seed savers and planting a few extra for gardening neighbors is highly recommended.

HOMEMADE MOSQUITO TRAP

Items needed:

200 ml water
50 grams of brown sugar
1 gram of yeast
2-liter plastic bottle

Or US conversion:
1 cup of water
1/4 cup of brown sugar

HOW:
1. Cut the plastic bottle in half.
2. Mix brown sugar with hot water. Let cool. When cold, pour in the bottom half of the bottle.
3. Add the yeast. No need to mix. It creates carbon dioxide, which attracts mosquitoes.
4. Place the funnel part, upside down, into the other half of the bottle, taping them together if desired.
5. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (Mosquitoes are also drawn to the color black.)

What's For Dinner - Grilled Ribeye & Roasted Broccoli

Grilled Ribeye & Roasted Broccoli

Ingredients (Steak):

Ribeye steaks (1 per person)
Salt
Pepper, if desired
Process (Steak):

Remove steak from refrigerator 20-30 minutes before grilling, to bring up to room temperature.
Preheat grill until it reaches 500 degrees.
Sprinkle salt on each side of the steak.
Place steak on grill, cook 6-7 minutes per side (until desired internal color is achieved).
Allow steak to rest 5 minutes before serving.

Ingredients (Broccoli):

3-4 cups broccoli florets, washed
2 tablespoons olive oil
Salt and pepper to taste
Process (Broccoli):

Preheat oven to roast at 400.
In a Pyrex dish, toss broccoli in olive oil, salt and pepper.
Roast for 30 minutes, or until the edges are crispy.
Serve.

DIY Water Hose Storage / Cleaning Station

This is just the neatest idea & is so handy for the garden! Your diy wash station that is so simple & get's the water hose of the ground. Make it your own.  This example shows a galvanized  pail screwed to a 2 x 4 that is in the ground with a bird house on the top. Roll the hose around the pail & inside a place to store brushes, small garden tools, and a great place to hang a towel! I just love it & is gonna be a summer project for me!