One young Catholic family on a Journey towards Intentional and Communal Sustainability. One Artist, one full time Mama and two babies, we'll tell you about all our successes, and failures, as we try to make it in our overly Consumeristic society on just the bare necessities.
Showing posts with label harvest. Show all posts
Showing posts with label harvest. Show all posts

Friday, October 28, 2011

The Green Spiced Monster


We have a plethora of unripened, green Tomatoes.  I'm also up to my eyeballs in roasted green chiles that I got at the farmer's market on Monday.  So, what to do about this dilemma?  Make Pesto!

What?  Isn't Pesto just Basil and nuts?  Not this pesto!

Green Chile and Green Tomato Pesto

Ingredients:
2 green tomatoes
1 - 1 1/2 green Chiles- roasted, seeded, and skinned

Roasted, skinned, seeded and split
a handful of fresh basil (from my window herb garden- still going strong!)
another handful of pine nuts (crispy-fied)
2 small chunks of Parmesan cheese
about a 1/4 cup of Extra Virgin Olive Oil
Salt and Pepper

To make-
  1. Wash your Basil, wash and slice your tomatoes and chile.
  2. Put your Basil, Salt, Black Pepper and Pine Nuts in the food processor- process for a few seconds.
  3. Add your tomato and chiles, pulse another few seconds
  4. add the Cheese and EVOO.  Another few pulses.
  5. Taste to make sure it's the right spice level for you- add more chile for more heat, more tomato for more bulk or more basil to even out the spice.  If it's too spicy, too bad. There's no going back, so add your chiles a little at a time if you care about this.  Although a cup of milk with dinner might help.
  6. Top your favorite food!  We did pasta (a special treat for the toddler in the house who thinks pasta is likened to candy since we've cut back on grains!) but it would be good on pizza, spaghetti squash, etc.  Tell me what you topped with it!
Enjoy!

Wednesday, October 26, 2011

Its Snowing Outside: Perfect Time to Work on the Garden

As I write this post I am looking out my window onto my backyard which is covered in 6inches of snow and I'm thinking "perfect time of year to work on the garden."


Don't get me wrong, I'm not going to go trudging through the snow to plant seeds or anything but late Autumn and early Winter are crucial times to work on your garden; although, its not what most people think.

The first lesson when it comes to gardening is that making an effective garden is a year-round activity, at least if you want it to be healthy and fruitful. Sadly the majority of hobbyist/backyard gardeners only think of their garden when they walk by the potted plants at Lowes in early Spring. But if you haven't done anything with your garden by then, its too late.

You may recall from some of my dumpstering exploits that I procured a reasonable amount of lumber by which I was able to make two nice new garden beds. Because last year I spent way more money buying dirt and manure trying to fill the bed than I could have ever imagined (let alone the fact that nothing makes you feel more like a fool than buying dirt) I vowed to utilize only free sources to fill these new beds.

An added benefit to using this approach instead of buying commercial top soils and fertilizer is that you can have a healthy organic garden which can produce as well, if not better. To achieve this free, organic, biodiverse soil for your garden bed you first have to understand few things. Well... really only one thing actually: decomposition.

For decomposition of organic materials (the crucial ingredient in any good soil) you need: life (worms, insects, bacteria etc.), water (to encourage the life and to expand the cellular structure of the organic material) and time (often much less than you'd think if you have enough of the other two).

Soil is simply a combination of minerals, decomposing organic matter, water and filler material. If you look at your average commercial bag of topsoil and you'll often see manure, humus, peat moss and vermiculite. Translation of all of those things? Rotting stuff and filler. Just because it is simple though does not mean that it isn't vital in fact Colorado State University is currently engaged in a global campaign to revitalize soil. Plus, as President Roosevelt once said during the Dust Bowl crisis in America, "A nation that destroys its soil, destroys itself."

When starting a new garden bed there are several schools of thought in regard to preparing the site, many people will recommend things like tilling, either by hand or with a powered tiller. This is a good idea, as it loosens the soil and introduces air into the soil (something that many people neglect to realize plants need too). However, I'm a bit of a pragmatist when it comes to work, in as far as I don't care to do more of it than necessary. That being said, I prefer the "lazy man's" approach to preparing the site: laying down cardboard.

Charlotte helping flatten out the cardboard scraps.
Cardboard is easily sourced from.. just about everywhere, dumpsters, your own packaging refuse, or any grocery/department/liquor store will gladly give you more than you can take.

(photo credit)
The cardboard that I laid down in our new beds serves a few important functions. First of all, it creates a barrier for preexisting weeds so that they do not spring up from below when it comes time to plant your edibles. While this dense cardboard barrier is enough to keep weeds from popping up it is also permeable, organic matter. Once it has had sufficient water and time to decompose it will provide additional nutrients to the soil as well as be soft enough for the roots of your jack-o-lantern pumpkins to reach down through.

Charlotte's jack-o-lantern "Nice Guy" (ps. thats not a real knife she has)

However, the most important function which this wet layer of cardboard provides is an ideal habitat for worms. Worms are the hard workers that do the tilling and aeration for you, if you just give them the right environment, food and time to do the work. Not only is allowing worms to till your garden for you a less work intensive approach, but it is in fact more effective than hand tilling because it gives the added benefit of worm castings (aka. poo). I'm not enough of a scientist to know precisely how or why, but decomposed material which has been consumed, digested and expelled by worms has a significantly higher amount of certain important garden nutrients like phosphorus and nitrogen than if the organic material were left to decompose by itself.

This is part of the reason this snowy, cold, wet, time of year is ideal to do these kinds of garden preparations, because enough moisture (by means of snow), time (by means of passing through the non-growing season) and encouraged decomposition (thanks to expansion and contraction of water logged celluar structures) takes place that by the time next spring rolls around you'll have a lovely dark, rich, worm ridden soil to plant your delicious lovies in.

Enjoying the fruits of last year's soil preparations.
The next step, after laying down your cardboard is to lay alternating layers of "greens" and "browns". Greens are things like: grass clippings, kitchen scraps, rotten jack-o-lanterns etc. Browns are things like: dead leaves, corn husks and mulch.

This time of year is often a great time to layer your kitchen scrap sourced "green" heavy compost because it has already had several months of hot weather, insects (flies, pill-bugs etc.) and moisture to allow for the scraps to compost nicely. Its a perfect time of year to empty out your compost bin into your aspiring garden beds.

Raking in a year's worth of kitchen compost
As for this time of year being a good time for "browns", I think you can look out at your leaf covered lawn and only guess. There are lots of good ways to get "browns" but frankly I can't think of a more universally beneficial strategy than to use the leaves from the trees around you, which so graciously have decided to fall down for easy pickings. You get to clean up your lawn, you get to add nutrients to your garden, you get to provide a insulation to the decomposing "greens" between each layer, and you don't contribute to our already over extended landfills. If you're nice I bet your neighbors will even let you have their leaves too!

(photo credit)
Once you have laid alternating 2inch layers of "greens" and "browns" until your garden bed is full, the last step is: wait. Simply let the worms do their job underneath, the organic materials throughout decompose and the snow, rain, and sun encourage the whole process.

Thanks to a little proactive work in the late Autumn and early Winter you can enjoy soil that retains water, but allows it to drain and is full of rich organic nutrients but resists the growth of unwanted weeds by next Spring when you're ready to plant.

Tuesday, October 4, 2011

Make It!- Making booze the ol' fashioned way.

*disclaimer, or something* Every state/city/locale has different laws concerning making alcohol as a private citizen. Usually because the governmental body in question has a vested interest in tax revenue that they are afraid they'll miss out on. I'm no expert on the law, so before trying this at home, do whatever research necessary to cover your hiney.

Anyway, today I made wine, or at least began the process of its making. Join me in my messy and enlightening journey:

Step one: procure many many grapes.

As luck would have it my younger sister (whom we obtained grapes from at the beginning of our last experiment as well) has grape vines in her backyard that are very well established, as they are older than me, and possibly my mother (they're gramma's old vines). This time around we harvested something like...65lbs. I confess that I didn't weigh them, but it was two big ol' boxes that seemed heavier than a 50lb box of clay. You can use any grape really, each will give a different flavour and each will have a different sugar content which effects alcohol content etc. I really don't recommend just going to the grocery and buying bulk grapes when they go on sale though because most of the "food grapes" we eat aren't really sweet enough to make a decent wine (let alone any pesticides/waxes/irradiation they've been subject to, but thats another rant altogether). The best bet is actually growing your own grapes, which I hear are remarkably easy to do, but need a few years before you're getting dozens of pounds of fruit. I dunno though, try it, prove me wrong.

Step two: smash said grapes.

There are many ways to smash grapes. Fancy wine presses, which are like $175 bucks, so nuts to that. Juicers, which for legit ones aren't cheap either, plus you have to take all of the grapes off of the stems and seed them,  something I just couldn't justify spending my time on. Food processors which work for some fruits like crabapples (look for our upcoming guest post on DynoMom about our crabapple cider and vinegar adventures) but beat up grapes too much and thereby release too much grape skin flavor/bitterness. Or getting a big open vessel, dumping your grapes into it and squishing them under foot. With those options how could we do anything but make a big fun mess, right? Honestly, it was a ball, if you've never stomped grapes, I highly recommend it. Next year I will try my hardest to get a couple hundred pounds of grapes by asking neighbors, friends etc. and having a big grape stompin' party. (stay tuned...)

My feet.
Charlotte does her part.
Even Bea joins in!

Step three: procure yeast.

There are lots of cool yeasts, for this project I'd recommend either an ale yeast or if you want the final product to be a little more dry, a champagne yeast. Either option is like... 75cents or something, so its not exactly going to break the bank to go with a "fancy" yeast. Maybe its because I already went to the trouble of pressing the grapes by hand (well...foot) and may as well go all out with old school techniques, maybe its a profound self-sufficiency statement to fight "big yeast business", or maybe its because I love unique local phenomena (ie.making pots from local clay) whatever the case I decided to go the route of wild yeasts.Oh, also maybe because its easy too, since the yeasts already existed on the grapes when I smashed 'em. The only thing to keep in mind is that wild yeasts are unpredictable. They could be awesome, they could be terrible. Either way you'll get alcohol, but yeasts strongly affect the flavour of your wine. In our case if it turns out badly, we'll just make the wine into vinegar and call it a victory, but of course we didn't have to buy our grapes...

Step four: ferment.

How long it takes to ferment your wine has everything to do with heat and the amount of sugars in your juice. If you want to be savvy you can use a hydrometer to test the specific gravity of the juice at the outset to know precisely how much sugar there is, and subsequently how much alcohol there will be. I didn't. Instead I went with the tride and true "ferment it till it stops bubbling" approach. How alcoholic will it be? No idea, frankly I don't have any reason to care since I'm not bottling it for sale nor am I intending to use to to sterilize wounds on the battlefield. The small bit of technology that I did decide to use is a water airlock to allow the wine to offgas while neither causing the jug to explode nor allowing unwanted mold spores, bacteria or foreign yeasts (like from Britt's kombucha) in. These valves are something like 75cents maybe a couple of bucks if you get the elite version. The rubber stopper that it goes into is maybe another dollar if that much.

All good winemakers need someone to test the juice.
Step five: bottle.
We'll talk about this later after the fermentation is done, but in our case rather than transfering several gallons into individual wine bottles for aging we're just going to cap the jugs we are using for the fermentation. If I get really industrious I might tap the wine into some swing top bottles, but I'm not even going to attempt corking or any such fancy contrivances as that.

The local brewery store that we patronize sells a home wine making kit for $165.00, and juice concentrate for wine making for around $100. Admittedly if you popped for all of that you'd be able to make 6 gallons of wine, rather than my measly 2 so we'll say that an equivalent price for the wine we are making would be...*crunches some numbers* something like $83.00. Honestly, if you got the kit and the concentrate you'd likely make some very nice wine. But I'm too frugal, too well connected with resources, and too non-wine snobby to bother.

Now for our cost breakdown since my brain is still on "urban survivalist"mode from last month.

Grapes: free. (this would have been by far the largest cost, thanks gramma and lil sis.)
Smashin' apparati: free (between borrowing our friend's father's 10gal crock and 15 minutes of exercise)
Yeast: free (and with literally no effort on my part to boot)
Carboy/jug(s): free (we used re purposed cider jugs, which will work for both fermentation and storage)
Airlock: I dunno, say 75 cents (though I actually already owned this, so I didn't go out and buy it anyway)
Rubber stopper: um. a dollar (again, already owned it)

Hopefully by Christmas I'll have 2 gallons of delicious delicious wine thanks to old timey techniques, friends, family and a couple hours of work, oh and $1.75.


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Thursday, September 1, 2011

Day one-Butter and Grapes

As I write this, Joey is off on his first dumpster exploration.  We watched this video on dumpster diving the other day, and he's been itching to see what's out there being thrown away.

Today was actually surprisingly more difficult that I imagined it would be.  I went to the grocery store to pick up my butter (the 1 item I told you about yesterday).  It only goes on sale a few times a year, and otherwise it's too expensive for us.  We love it because it's pasture based, which makes it rich and delicious as well as full of good vitamins and omega-3's.  The regular price is $6/lb, but they have a perpetual sale that brings it down to $5.  However, every few months it goes on sale for $4/lb, which is reasonable. 

Going into the store I was more than temptation then I thought it would be.  As I walked in, the first thing I see is a beautiful display of veggies.  Let me tell you, I am a sucker for delicious veggies!  But I had just harvested a skirt full of kale and tomatoes (the only things that like our garden, other than the giant turnips I harvested and lactofermented a few weeks back), so I just kept that in my head.  When I got back to the dairy department, I noticed that they had added a new whole milk unsweetened kefir to the shelves that was so much cheaper tham the other brand!  Joey loves kefir (water and dairy)!  But I resisted.  I got my 30 lb case of butter and started to the checkout without even a detour.

There were several lines open, but I chose my favorite checker, Maria, specifically because Beatrice had woken up and Maria has been pining to see her eyes.  We chatted for a minute as she was figuring out how to ring up the box, and when ishe told me the total I thought maybe I'd heard her wrong.  $4/lb time 30 lbs should be around $120, and I was prepared for that, but the price she gave me was $102.  But then I looked at her checkout moniter and realized what she did... she'd given me her employee discount (15% off!).  Those baby browns really paid off today!

This was my last real purchase for a whole month, so it was a little bittersweet saying goodbye to my favorite store.  But I'll be back soon!

Later this evening, Joey suggested last minute that we go visit his little sister at her new house!  She'll be a senior in college this year and this is her first time living all by herself.  Joey brought a machete and a bow saw to trim back the grape vines that at keeping her from opening her back door, and I brought dinner. Usually, on an event like this, we would have ended up grabbing a bite on the way there to save time, but I was determined to give my family good nourishing food from what I already had on hand!  So I took brown rice, the kale and tomatoes from the garden, along with an onion and a green pepper, some chicken from the freezer, and what was left of a can of coconut milk, plus spices, and we had chicken coconut curry on the fly!  And in a kitchen without any knives or cutting boards!  My sister-in-law had a list two dry erase boards long of all the things i'd discovered she didn't have by the time dinner was done!

But today was amazingly fruitful!  The only money spent (other than the butter, of course) was my $15 copay at the doctor's office.  And for free, we came home with a giant box of concord and champage grapes to make jelly out of!  And there're plenty more for harvest when we go back to visit again!

By the way, here's a shout out to Dyno-Mom for mentioning us and posting such a cure picture of Bea!  Also, I'll be borrowing her yogurt maker tomorrow to try my hand at raw milk yogurt from scratch!  For those of you who don't know, Melissa's one amazing woman and my husband and I bought a house on her street entirely so we could eat her food.  And I'm only half kidding!