Honeyville Store sale

Here are the details on the sale I mentioned at the egg class the other night...

April In-Store Specials

April 1 – 17

Hard Red & White Wheat 50 lbs - $9.99 25 lb -$5.29

Regular price 50 lbs - $11.49 25 lbs - $6.19

Regular & Quick Oats 50 lbs - $ 18.39 25 lbs - $9.27

Regular price 50 lbs - $19.99 25 lbs - $11.49

Long Grain White Rice 50 lbs - $22.86 25 lbs - $11.71

Regular price 50 lbs - $25.00 25 lbs - $13.69

6 GALLON Bucket $ 5.49

Regular price $6.93

6 Gallon Gamma Lid $ 5.69

Regular price $ 7.86

All In One Bucket Opener $ 2.94

Regular price $ 3.86

Bucket Opener $ 1.25

Regular price $ 2.86

Emergency Radio $41.57

Regular price $47.95

Emergency Fire Starter $1.99

Regular price $2.59

Magnesium Fire Starter $3.87

Regular price $4.79

2500 Calorie bar $3.04

Regular price $3.79

Respirator Masks $12.99

Regular price$15.29

100 Gallon Water Tank $88.19

Regular price $95.89

Whole Powdered Eggs 2.25 lb can $12.04

Regular price $14.94

Powdered Egg Whites 2.25 lb can $16.44

Regular price $21.80

Regular Milk Substitute 4 lb can $7.95

Regular price $9.75

Chocolate Milk Substitute 5 lb can $9.97

Regular price $12.14

Freeze Dried Pineapple .75 lb can $18.67

Regular price $20.29

Freeze Dried Raspberries .5 lb can $18.53

Regular price $22.79

Freeze Dried Corn 1.25 lb can $11.97

Regular price $12.97

Dehydrated Celery 1 lb can $9.17

Regular price $10.69

100 Serving Emergency Food Supply Bucket $ 38.36

Regular price $41.99

275 Serving Emergency Food Supply Bucket $99.97

Regular price $104.99

Sorry – no rain checks. Sale price only available on single can pricing. Sale pricing not available on cases.

635 North Billy Mitchell Road – Salt Lake City, UT

www.honeyvillefarms.net

Start the Year Off Right

Announcing our guest
Crystal Godfrey,
author of "I Can't Believe it's Food Storage", and
the website "Everyday food storage fanatic"
will be teaching in our ward.
When: Wednesday, January 27th
at 7 pm.
Place to be announced.
Don't miss this exciting opportunity!!!!

DECEMBER 2009
FOOD STORAGE NOTES
A Newsletter for Food Storage Specialists of
American Fork West Stake
 
I would like to issue two challenges to each household in our stake.  First, do at least one thing for Christmas that will increase preparedness.  Consider giving food storage items, equipment or other preparedness items as gifts.  Second, let us spend wisely within our budgets and plan carefully so that we may keep our covenant to “bear one another’s burdens that they may be light.”  (Mosiah 18:8)  There are families in our midst without employment.  There are widows old and young and others who are alone and without companionship.  Some in our midst are enduring to the end of mortality and carry the burden of failing health and extended medical expenses.  Some have chosen other paths and no longer seek the warmth of fellowship or choose association with the saints.  Gifts of time and love are needed in so many places.  We can strengthen our capacity for compassion and fellowship and be instruments in the hands of the Lord to bless others when we seek after ways to love and strengthen our neighbors.  I testify that “in doing these things thou wilt do the greatest good unto thy fellow beings, and wilt promote the glory of him who is your Lord…”  Let us resolve to “succor the weak, lift up the hands which hang down, and strengthen the feeble knees.”  (Doctrine and Covenants 81:4-5)  It is possible to store up happiness!  We do it as we serve those around us.
 
Watch for sales in December on baking goods (2nd best prices of the year), sparkling juices, popcorn, candles, matches.  After Christmas clearance on:  cards, decorations, trees, wrap, dishes.  Expect 50-70% off on clearance items.  Good time to buy cars, wedding dresses.
 
Lindon Home Storage Center
Temporary Saturday hours:  The Lindon Home Storage Center (801-785-0997) will be open the following Saturdays from 9:00 am – 12:00 noon for Bulk Sales ONLY:   December 5th, 12th & 19th.  The Home Storage Center is normally open every Tuesday & Thursday from 9:00 am – 6:00 pm on a walk-in basis. However, they will be closed for maintenance on Thursday, December 3rd.   They will be closed for the rest of the year after Saturday, December 19th, so plan ahead if you want to do home storage for Christmas!
 
The Lindon Family Home Storage Center is located at 940 West Center Street, Lindon, UT  84042.  Phone number is 801 785-0997.  The center is open Tuesdays and Thursdays for walk in use.  No appointment is necessary.  Hours are from 9:00 a.m. until 6:00 p.m.  Patrons are served on a first come first served basis.  There are no limits on product other than availability.  Children 8+ years old may accompany adults to the processing room.  Payment is made by personal check after you have canned your product.  Updated price sheets are available online at www.providentliving.org.  Choose “Family Home Storage” from the left menu, then select “Home Storage Order Form” on the right menu, then select “Home Storage Order Form, United States.”  To reduce wait time at the cannery, patrons may fill out this order form in advance, print it and take it to the cannery.
 
Stake Dry Pack Canner
The stake owns a dry pack canner that can be checked out by ward specialists or members of our stake.  Contact Marie Adams at 763-9739 to reserve the canner for check out.
 
Stake Home Storage and Preparedness Committee
Marie’s blog containing notes from previous workshops is at www.foodstoragenotes.blogspot.com  Notes and resources from the Water Storage Workshop will be posted here after December 8 (my last day of class).
 
Next Stake Workshop will be January 28, 2010 “Gardening Basics”  This workshop will focus on soil improvement, proper watering and discussion of plant varieties that do well in our climate and soil type.
 
Hear about a great deal?  Find a great recipe?  Learn a new skill?  Teaching a workshop in your ward?  Please share it with all of us!  Email Marie recipes, new skills, workshop announcements by the second Sunday of the month to be included in this newsletter.

Water Storage Information

The Stake Water Storage workshop was extremely informative.
You can check the stake's blog for information or if you would like a copy of the packet that was handed out to all the specialist, you can leave a note here, or contact me personally.

Lindon Cannery News

FOR YOUR INFORMATION:

New Saturday hours: The Lindon Home Storage Center (801-785-0997) will be open the following Saturdays from 9:00 am – 12:00 noon for Bulk Sales ONLY: November 21 and December 5th, 12th & 19th

The Home Storage Center is normally open every Tuesday & Thursday from 9:00 am – 6:00 pm on a walk-in basis. However, they will be closed for maintenance on Thursday, December 3rd.

They will be closed for the rest of the year after Saturday, December 19th, so plan ahead if you want to do home storage for Christmas!

Walnuts and Water Storage

Brother Garth Taylor has walnuts to give away. Please contact him directly if you would like some. They are excellent for storage.

Also, a reminder about the upcoming Stake Workshop on Water Storage.

It's this Wednesday, November 11 at 7 pm at the Stake Center.

Recipes from the Pasta Class

Homemade Pasta (Melissa Giles)
2 1/2 cups plus 2 T flour (for wheat pasta, use approx. 3 cups of wheat flour)
1 t salt
4 eggs
Put dry ingredients in food processor & combine with processor on, slowly add eggs (lightly beaten) through chute until dough forms a ball. Roll out with pasta roller on No. 1 until dough is ready to pass through narrower settings. Then cut to desired shape. You can let it dry for about 30 minutes or longer, or cook immediately in boiling water.
For herb pasta, add 1 T chopped, fresh herbs or 1 t dried herb leaves, crumbled, to the flour mixture before adding eggs.

Creamy Alfredo Sauce (Beth Hayward)
1 8 oz. package cream cheese
1/2 cup butter or margarine
1/4 cup milk
Put in sauce pan and cook over medium heat stirring constantly until melted and creamy. Stir in 3/4 cup grated or shredded parmesan cheese. Pour over cooked pasta or use as a dipping sauce.

Chunky Spaghetti Sauce (Sarah Austin)
1/2 lb ground beef
1 onion, chopped
1/2 green pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic, minced
2 cans (14 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
Brown ground beef in large pot with onion, green pepper, mushrooms and garlic. Add tomatoes and remaining ingredients. Simmer covered for 30 minutes. Remove cover and simmer 15 minutes more.

Alfredo Sauce (Heather Adams)
1. melt 1-2 tablespoons butter in saucepan
2. add 6 oz. (approx. 3/4 cup) whipping cream
3. bring to a light simmer
4. sprinkle with grated (canned) parmesan cheese to thicken (start with 2-3 TBSP and add more as needed)
5. add cooked, unrinsed noodles to sauce and toss; sprinkle with salt and pepper to taste
6. eat immediately

Tomato Cream Sauce (Heather Adams)
1. Bring one can of petite diced tomatoes to a simmer.
2. Sprinkle with herbs of your choice (Italian seasoning, garlic powder are my favorites); add 1 tsp. sugar
3. add 1/8 - 1/4 cup whipping cream
4. simmer to combine

This just in from the Stake

Church members are responsible for their own spiritual and temporal well-being. Blessed with the gift of agency, they have the privilege of setting their own course, solving their own problems, and striving to become self-reliant. Members do this under the inspiration of the Lord and with the labor of their own hands.

Self reliance is the ability, commitment, and effort to provide the necessities of life for self and family. As members become self-reliant, they are also better able to serve and care for others.

Summary of Leaders Guide to Welfare, Providing in the Lord’s Way, p. 1

Watch for sales in October on apples, applesauce, apple butter, apple juice, canned soup, crackers, vinegar, grape juice products, before Halloween candy sales, after Halloween clearance on candy and decorations. Some equipment sales in early October (pressure canners, bread mixers, wheat grinders). National Pizza Month.

Dry Pack

The Lindon Family Home Storage Center is located at 940 West Center Street, Lindon, UT 84042. Phone number is 801 785-0997. The center is open Tuesdays and Thursdays for walk in use. No appointment is necessary. Hours are from 9:00 a.m. until 7:00 p.m. Patrons are served on a first come first served basis. There are no limits on product other than availability. Children 8+ years old may accompany adults to the processing room. Payment is made by personal check after you have canned your product. Updated price sheets are available online at www.providentliving.org. Choose “Family Home Storage” from the left menu, then select “Home Storage Order Form” on the right menu, then select “Home Storage Order Form, United States.” To reduce wait time at the cannery, patrons may fill out this order form in advance, print it and take it to the cannery.

Stake Dry Pack Canner

The stake owns a dry pack canner that can be checked out by ward specialists or members of our stake. Contact Marie Adams at 763-9739 to reserve the canner for check out.

Stake Home Storage and Preparedness Committee

Notes from previous workshops are posted on www.foodstoragenotes.blogspot.com

Next Stake Workshop: WEDNESDAY, November 11, 2009 Water Storage

Hear about a great deal? Find a great recipe? Learn a new skill? Teaching a workshop in your ward? Please share it with all of us! Email Marie recipes, new skills, workshop announcements by the last Sunday of the month to be included in this newsletter.

Interesting Analysis of Recent General Conference

Check out this great article from Meridian Magazine.

Orem Bosch Kitchen Center Sale

Check out www.spoilthecook.com for great savings through Oct. 15.

I'm going to get me a Butane Stove that's on sale for $18.99. It's perfect for camping, canning and emergency cooking. They also have grain mills , Bosch Mixers and many other things on sale.

October News

Family Home Storage:

- Our Mystery Dinner was not only enlightening, but also very tasty. Thanks to our ward members who came and were such good sports about it. I believe that we all learned a lot about preparedness and working together.

- Food Storage isn't just for national disasters or widespread emergencies. Having a working food storage will not only help you survive those, but all the daily "emergencies" as well.

- Ask yourself the following questions:

1. How long could my family live as it normally does without going to the grocery store?

2. How long could my family survive without going to the grocery store?

3. How much non-perishable food do I have on hand?

- Remember last month's challenge of gathering your favorite recipes and writing all the ingredients down on a separate sheet of paper? This month's challenge will be to always have that list with you when you go shopping. If you see some of the items from your list on sale, buy at least two. If you can, buy a case (right now is the time for case lot sales). This will increase your 3-month supply. In addition, please read the article "Two Cans of Corn" on page 66 in the September 2009 issue of the Ensign. It contains a wealth of useful information.

Upcoming events: Wednesday, Sept. 30, 7 pm at the Seamons home: RECIPE EXCHANGE

Wednesday, Oct. 28, 7 pm at the Patterson home: PASTA MAKING & FALL TREATS

September 2009 News

Family Home Storage
Our ward's focus for the next 12 months will be our THREE-MONTH-SUPPLY.
In the pamphlet "All is Safely Gathered In" it reads: "Gradually build a small supply of food THAT IS PART OF YOUR NORMAL, DAILY DIET until it is sufficient for three months."
I propose that we will achieve this goal by working together and teaching one another. In preparation for this I would like to issue a challenge to all ward members to read the article
"Family Home Storage: A New Message" from the March 2009 Ensign (also available on-line).
The goal for September will be to gather your favorite recipes (the ones you cook all the time), and to list all the ingredients on a separate sheet of paper, that are needed to cook them.
I will let you know the next step in October's newsletter.
Then, mark your calender for the following event:
RECIPE EXCHANGE
September 30th at 7 pm at the Seamons house.
Bring your top three, easy dinner recipes to share with others. Typed recipes are required that night, bringing a taste is optional.
In addition to fabulous new recipes, you will also be getting FHE ideas on how to get your family involved in Family Home Storage.

Extra Water Storage

I've been using my extra canning jars for additional water storage. Whenever I use a jar, I wash it and the lid & band, and fill it up with clean water and replace the lid. I then store it on the shelf until I need it again for canning. This way I not only have extra water, but also clean jars, when I need them again. (Just make sure you use "new" lids next time you can again!)

Another great website

Thank you Linda A. & Shelly H. for recommending this great website:
dealstomeals.com (click on the food storage blog - it's free)

Information from Stake Workshop

Hopefully you've attended the stake workshop
"What's for Dinner"
It was very informative, hands-on and full of good advice and practical ideas.
All resources can be found on
www.foodstoragenotes.blogspot.com
Watch for updates, new classes in connection with this information and posts in the future!

Letter from the Lindon Cannery

Dear Subscribers:

We have begun getting phone calls concerning Family Canning for Fall 2009.

We are currently doing our 2009 peach welfare assignments. These assignments come through your stake leaders to the wards. Peaches are not done for family canning. It is only by supporting your stake in filling their assignment—if they have one, that you might have an opportunity to purchase peaches from the Cannery.

There won’t be a 2009 Fall Family Canning schedule since they are closing down the Wet Pack side of the Welfare Services Center, after the peaches are finished, to update our electrical system and add some new equipment to the processing floor. This will be a good thing once it is done. So…we sacrifice our fall family canning for a better spring schedule in 2010 and beyond.

We don’t know what we will be canning or exactly when it will happen, especially with the remodel. Remember the welfare assignments take precedence. Welfare canning is why the Wet Pack Cannery is here.

We still don’t know if we will be able to can any meat. As soon as we know anything, we will let you know through an email.

We will try to send out an email a few days before we actually publish the next Family Canning Registration Form so no one is caught off guard. We have over 6,000 people on our distribution list, so once you receive your registration, don’t hesitate sending it in.

The last reminder: Please do not reply to these emails. We do not answer any emails sent to this address. It is not an account that is regularly monitored. If you have any questions, please call the Cannery at 801-785-0998.

Home Storage and Preparedness Workshop

"What’s for Dinner?”

Meal Ideas and Strategies to Build Your 3 Month Supply

Thursday, August 27, 2009

7:00 – 8:00 p.m.

Stake Center RS Room

• Start NOW making a list of main dishes your family likes to eat.

• Get your ideas to your Ward Food Storage Specialist ASAP. We’re compiling a stakewide list of ideas for main dishes that will be available at the workshop.

• Overview of the Master Menu strategy for building 3 month supply and beyond.

• Power shopping strategies to help you save $, including category sale trends to watch for.

• Start your meal plan at the workshop!

• Be ready for the next steps: recipe gathering, ingredient listing, price comparison and shopping!

Safety Alert on Cheese Waxing

Dr. Brian Nummer, USU Extension Food Safety Specialist, has reported that the recent practice of waxing cheese and keeping it on your shelf at home should be stopped. He said today's cheeses are too high in moisture and too low in acidity to keep well with this method. He said it can spoil, and the results can be deadly! He said that cheeses we can buy already waxed are fine, because they were created in controlled circumstances. For more information contact him at brian.nummer@usa.edu.

(As seen on Studio 5, July 31, 2009)

Time's almost up

It has been almost one year since our bishop has introduced the "NOAH'S ARK" program to our ward.

Are YOU closer to YOUR goals? Are YOU more self reliant?

Have YOU started, maintained, added to, and/or used YOUR food storage?

Do YOU feel good about your efforts?

Can YOU do more?

There's one more month left.

I'm sure he'll ask us how WE did!

I'm asking you for one more last push:

Go to the dry pack cannery this month, use your reflector oven, fill your water containers, grind some wheat and make some bread, make granola or oatmeal cookies, make some ice cream with the kids, find out how much grains your family needs, make some jam, can some fruit....

Do it! Do something!

YOU can do it!!!

Great Website

You have to check out THIS great website (thanks Heather A. for finding it)