Tuesday, May 31, 2011
Monday, May 30, 2011
The Chicken Condo, in Progress
Measuring 18' X 36', this unit is big enough to house a small family. Instead, it will be a four-room building for housing different kinds of poultry. Little chicks that will become laying hens will be the first inhabitants. The plan includes nesting boxes, a roost, little chicken-sized doors, and a large run outside when the notion hits them. (No, the ducks won't live there. Chris is designing a kind of movable playpen for them that will include a wading pool.)
When this chicken house is finished, most of its inhabitants will be chickens we plan to raise for meat. The process is designed to give them comfortable and healthy living conditions and we plan to do this for several years.
There has been quite a bit of interest as people pass by the farm. Some stop to inquire. We're finding out several people, whether city dwellers or country dwellers, are interested in poultry. Some want a few laying hens in the new "urban farm design". Some want to duplicate what we're doing but on a smaller scale, and some want to enjoy the produce from ours. Occasionally, people take pictures of it. One new friend said he wanted to use some of the design ideas Chris has in the chicken condo for his family home but I'm not sure whether it's the piers he likes or the steel supports for the floor. Maybe it's the ample lighting, complete with skylights. See why I call it the Chicken Condo? By the way, a friend called it that, just in passing, and it stuck.
Whatever the reason, the chicken condo has attracted some attention. Some people are still wondering if it will be for rent soon. If our plan to supplement our groceries with good and good-for-you home-grown produce doesn't work out, it just might!
Saturday, May 28, 2011
Wednesday, May 25, 2011
Good Day for Ducks!
The weather, being what it is, will likely do what she wants to do. Is it a good day for ducks? I asked Chris. His fact du jour was that the ducklings need to stay in their brooder and out of the rain. To allow them to swim in a pool of water could be fatal. The reason: Since Chris became their surrogate mother, they don't have the advantage of their mother's natural oil that penetrates feathers and keeps ducklings afloat on water. Besides, their brooder provides the ducklings a clean, controlled environment with steady temperatures and protection from predators.
It's working. All eleven ducks are healthy and active and, when I visit, they give me a cocked-head sideways look that only ducks can do, like they're thinking I don't know what you are or why you're even here, but I think it's time for you to leave!
Right now Chris is making a movable "schooner" so that when the ducklings can get outside, there won't be a chance for a predator to break through. He's already built a fence, electric and woven wire combined, to keep out the big critters. The ducklings will live inside this schooner that will keep out everything but sunshine, insects and small birds. Chris will move the schooner around the poultry yard from time to time to give the ducks fresh grazing. By the time they get outside, the ducklings should be ready for their wading pool.
All this for table fare? You're right, and here's why. We want to raise a portion of the meat we consume and give the animals a good life. Suppose a person eats 8 oz. of meat a day. The cost of getting started with poultry is a one-time expense, except for maintenance, and with little continued overhead. The cost of producing poultry is considerably less than beef because their weight gain is so rapid! Raising ducks requires less land than raising a steer, much less time to reach maturity, less feed per pound of weight gain, and we like the meat. So it's a good choice for us. Improved quality of life=improved meat. On top of that, the environmental footprint is greener than it would be with beef.
Is it a good day for ducks? Yes, if you're in an environment that takes care of your every need!!! That's what we're doing! And we'll keep on doing it to the end of their days!
It's all good except for one little problem: I still haven't found the white vintner grapes that I can grow in this locale that would make a really delicious and smooth wine to serve with duck.
It's working. All eleven ducks are healthy and active and, when I visit, they give me a cocked-head sideways look that only ducks can do, like they're thinking I don't know what you are or why you're even here, but I think it's time for you to leave!
Right now Chris is making a movable "schooner" so that when the ducklings can get outside, there won't be a chance for a predator to break through. He's already built a fence, electric and woven wire combined, to keep out the big critters. The ducklings will live inside this schooner that will keep out everything but sunshine, insects and small birds. Chris will move the schooner around the poultry yard from time to time to give the ducks fresh grazing. By the time they get outside, the ducklings should be ready for their wading pool.
All this for table fare? You're right, and here's why. We want to raise a portion of the meat we consume and give the animals a good life. Suppose a person eats 8 oz. of meat a day. The cost of getting started with poultry is a one-time expense, except for maintenance, and with little continued overhead. The cost of producing poultry is considerably less than beef because their weight gain is so rapid! Raising ducks requires less land than raising a steer, much less time to reach maturity, less feed per pound of weight gain, and we like the meat. So it's a good choice for us. Improved quality of life=improved meat. On top of that, the environmental footprint is greener than it would be with beef.
Is it a good day for ducks? Yes, if you're in an environment that takes care of your every need!!! That's what we're doing! And we'll keep on doing it to the end of their days!
It's all good except for one little problem: I still haven't found the white vintner grapes that I can grow in this locale that would make a really delicious and smooth wine to serve with duck.
Thursday, May 19, 2011
Lucky Duckies
The post office called at 7 a.m. to let us know our ducklings had arrived, so Chris scrambled out of the house to pick them up and get them settled into their new home. The photos are from one day later. They weren't a bit camera shy!
This particular variety of duck, the Pekin, will become white later on and are respected as table fare. I know! AWWW! But, look at it this way--we'll give them the best food and care a duckling could possibly get, providing them a very good life!
This particular variety of duck, the Pekin, will become white later on and are respected as table fare. I know! AWWW! But, look at it this way--we'll give them the best food and care a duckling could possibly get, providing them a very good life!
Wednesday, May 4, 2011
The Three Sisters and Friends
People ask me what they should try to grow if they have a small garden. My first thought: tomatoes! They're so adaptable to meal plans. My second thought: potatoes! No longer relegated to the garden, they are emerging as horticultural plantings for landscapes, make a very pretty ground cover and provide delicious spuds that can be prepared for the table in a multitude of ways. My third thought: "The Three Sisters", quite possibly responsible for the success of both the early native Americans and the immigrants who came later to live and thrive here in America.
In early times, before recorded history in America, the people who inhabited the land would plant beans, corn and squash together. The three vegetables came to be called "The Three Sisters" and became standard. This planting combination had been a brilliant agricultural plan, ingenious in the way the plants complemented each other. The way it worked, stalks of corn provided a structure for climbing beans. In turn, beans brought nitrogen from the air down into their roots and into the soil where the corn, which has to have nitrogen, could use it. Beans and corn together would provide a great protein source, especially important when meat could not be found. Squash provided the perfect vining ground cover to fight weeds and hold in moisture, proving to be even better because it was edible. Our early Americans valued both its flowers and its fruit.
If you have the room, I would suggest all these vegetables but, especially, garden with the three sisters. They worked in olden days in the garden and will continue working today!
In early times, before recorded history in America, the people who inhabited the land would plant beans, corn and squash together. The three vegetables came to be called "The Three Sisters" and became standard. This planting combination had been a brilliant agricultural plan, ingenious in the way the plants complemented each other. The way it worked, stalks of corn provided a structure for climbing beans. In turn, beans brought nitrogen from the air down into their roots and into the soil where the corn, which has to have nitrogen, could use it. Beans and corn together would provide a great protein source, especially important when meat could not be found. Squash provided the perfect vining ground cover to fight weeds and hold in moisture, proving to be even better because it was edible. Our early Americans valued both its flowers and its fruit.
If you have the room, I would suggest all these vegetables but, especially, garden with the three sisters. They worked in olden days in the garden and will continue working today!
Tuesday, May 3, 2011
The Ark of the Chicken Condo
Ohio's rainiest April in recorded history has slowed down progress on the chicken condo only a little. With intense fervor, Chris still gets out there everyday and makes some progress but I am beginning to question what he is building. First, he loves animals and wants some to care for. Second, the rains just keep coming. Third, he's already expanded from chickens into ducks and, fourth, the project keeps growing. I'm convinced that he's building, not a tiny little chicken coop. I think he's building an ARK!
Chickens? I wonder. Chris and I were both involved in and traumatized by the primitive methods of preparing a chicken for the table when we were kids. If more people participated in that process or any other meat preparation, they might develop a greater appreciation and reverence for the animal that gives its life for our sustenance and, as a result, our nation of meat-eaters might consume less meat. Getting back to an intimacy with our food couldn't help but make us healthier as a nation. Children now are so far removed from the source of their meat that the habits of disregarding the life of the animal are well-ingrained and chicken in our country is consumed at an enormous rate! That has led to production practices that often appear to be inhumane.
I'm not the only one who feels this way. The author of The Color Purple, Alice Walker, has chickens in her backyard. I heard her interview on the Diane Reames Show on NPR. Her current experiences with chickens has caused a backlash of childhood memories of chicken day and a renewed reverence for animals. The childhood "trauma" she experienced caused her to try a vegan diet for awhile but she is back now to eating some meat, including chicken occasionally. She has written a memoir of her thoughts, her travel adventures and letters to her chickens. No kidding.
And that brings me back to this project Chris is preparing. Whether it's an ark or a chicken coop, I'm convinced that whatever lives in or around it will be treated with the utmost care and respect with windows and a movable yard where they can "graze" and find insects because chickens like to do that. Will the rains subside? Will we soon learn his true intention? I can only hope. The ducks arrive soon, followed by chicks, and then who knows? If they arrive 2 X 2, from where you sit now, you'll be able to hear me!
Chickens? I wonder. Chris and I were both involved in and traumatized by the primitive methods of preparing a chicken for the table when we were kids. If more people participated in that process or any other meat preparation, they might develop a greater appreciation and reverence for the animal that gives its life for our sustenance and, as a result, our nation of meat-eaters might consume less meat. Getting back to an intimacy with our food couldn't help but make us healthier as a nation. Children now are so far removed from the source of their meat that the habits of disregarding the life of the animal are well-ingrained and chicken in our country is consumed at an enormous rate! That has led to production practices that often appear to be inhumane.
I'm not the only one who feels this way. The author of The Color Purple, Alice Walker, has chickens in her backyard. I heard her interview on the Diane Reames Show on NPR. Her current experiences with chickens has caused a backlash of childhood memories of chicken day and a renewed reverence for animals. The childhood "trauma" she experienced caused her to try a vegan diet for awhile but she is back now to eating some meat, including chicken occasionally. She has written a memoir of her thoughts, her travel adventures and letters to her chickens. No kidding.
And that brings me back to this project Chris is preparing. Whether it's an ark or a chicken coop, I'm convinced that whatever lives in or around it will be treated with the utmost care and respect with windows and a movable yard where they can "graze" and find insects because chickens like to do that. Will the rains subside? Will we soon learn his true intention? I can only hope. The ducks arrive soon, followed by chicks, and then who knows? If they arrive 2 X 2, from where you sit now, you'll be able to hear me!
Tuesday, April 26, 2011
Getting Our Ducks in a Row
Chris loves a good challenge and homesteading provides several opportunities to stretch one's physical boundaries as well as knowledge base. He has been working on both a brooder and a chicken coop for our chicks, not yet arrived, and he began thinking about ducks. When Chris starts thinking about things, watch out! He'll stay up all night long reading about the topic du jour but it continues night after night until his brain is saturated with mostly valuable, sometimes useless, information that spills over. Right now he's giving me a fact a day about ducks. I'm learning a lot from him, but I have to tell you, raising ducks is something I never thought I'd be doing. So, of course, he wants to try out his new brooder with ducklings first before the chicks arrive. It makes sense, considering the weather. We've had nothing but rain and ducks love puddles!
That brings me to one of his newly discovered and amazing facts:
Did you know that, if you raise little hatchling ducks that haven't been around their mother, they don't get her natural oil and that means that, if they go into a pond without that protective oil on their feathers, they won't swim? Their feathers will instead absorb the water and the baby ducklings will sink and drown! It takes a few weeks for their own oils to coat their feathers enough to keep ducklings afloat! I don't want to test that to see for sure that it's factual so NO PONDS ALLOWED!
Today I placed our order for a few baby ducklings, Pekin ducks from Meyer Hatchery at http://www.meyerhatchery.com. These ducks will be white as adults and I'm actually getting excited.
Part of that excitement is that I enjoy an occasional meal of duck and that gets me thinking about a glass of Pinot Grigio, which reminds me--I still would like to try growing some vintner grapes! I'm looking for just a few vinifera vines that are suitable for growing in southern Ohio's clay soil and humid climate. After all, it takes planning to produce your own meal of duck with white wine but I can imagine that this venture could be fun! Anyone know of a good source for vinifera vines in Ohio? And, please, don't mention to Chris that his "foxy" lady is planning to eat his ducks. (And yes, I mean "foxy" as in "conniving"!)
As you can see, whether ours is a marriage made in Heaven or not, Chris and I were meant for each other. We bought ourselves a beautiful and cherished calligraphy painting for our first anniversary almost 28 years ago that says it all: I was meant for someone who welcomes a challenge!
That brings me to one of his newly discovered and amazing facts:
Did you know that, if you raise little hatchling ducks that haven't been around their mother, they don't get her natural oil and that means that, if they go into a pond without that protective oil on their feathers, they won't swim? Their feathers will instead absorb the water and the baby ducklings will sink and drown! It takes a few weeks for their own oils to coat their feathers enough to keep ducklings afloat! I don't want to test that to see for sure that it's factual so NO PONDS ALLOWED!
Today I placed our order for a few baby ducklings, Pekin ducks from Meyer Hatchery at http://www.meyerhatchery.com. These ducks will be white as adults and I'm actually getting excited.
Part of that excitement is that I enjoy an occasional meal of duck and that gets me thinking about a glass of Pinot Grigio, which reminds me--I still would like to try growing some vintner grapes! I'm looking for just a few vinifera vines that are suitable for growing in southern Ohio's clay soil and humid climate. After all, it takes planning to produce your own meal of duck with white wine but I can imagine that this venture could be fun! Anyone know of a good source for vinifera vines in Ohio? And, please, don't mention to Chris that his "foxy" lady is planning to eat his ducks. (And yes, I mean "foxy" as in "conniving"!)
As you can see, whether ours is a marriage made in Heaven or not, Chris and I were meant for each other. We bought ourselves a beautiful and cherished calligraphy painting for our first anniversary almost 28 years ago that says it all: I was meant for someone who welcomes a challenge!
Thursday, April 21, 2011
Venison Stew, also works for beef and pork, for the crock pot
Step One: Heat the butter and oil in a frying pan. Add seasonings to flour or cornmeal. Dredge the meat and then brown in the oil.
1 pound of meat, cut into 1" cubes
2 T. butter (or 1 if using beef or pork)
2 T. olive oil (or 1 if using beef or pork)
1/2 tsp. salt
pinch of pepper
dried thyme
flour or cornstarch for dredging
Step 2: Place meat in the bottom of a crock pot. Add the following and turn hear to high. When hot, turn the heat to low and allow to simmer for 6 to 8 hours.
2 stalks of celery, cut into 3/4 " chunks
3 potatoes, cut into 1" cubes
3 carrots, cut into 3/4 " chunks
1/2 tsp. salt
pepper
3 cups water
You can also add chopped or pearl onions (they look so cute!) or minced garlic. Suit your tastebuds. I do it different ways depending on the people around the table.
Step 3: After all that simmering, add the following. Stir and heat through.
1 cup peas
1/2 cup chopped mushrooms
1 tsp. savory
1/2 tsp. ground thyme
1/2 tsp. of tarragon
additional salt and pepper to taste
Step 4: Add a thickening agent.
EITHER
Use 1 T. butter in a saute pan and lightly brown 1 T of flour in it, then add 1/2 cup of water and stir until smooth before stirring into the crock pot
OR
Dissolve 1 tsp. cornstarch into 1/2 cup water and stir into the crock pot.
Turn heat back on high for 10 minutes before serving.
Serving suggestion: Fresh homebaked bread, fried mushrooms, a glass of cranberry juice. Earthy, full of flavor, and comfy!
1 pound of meat, cut into 1" cubes
2 T. butter (or 1 if using beef or pork)
2 T. olive oil (or 1 if using beef or pork)
1/2 tsp. salt
pinch of pepper
dried thyme
flour or cornstarch for dredging
Step 2: Place meat in the bottom of a crock pot. Add the following and turn hear to high. When hot, turn the heat to low and allow to simmer for 6 to 8 hours.
2 stalks of celery, cut into 3/4 " chunks
3 potatoes, cut into 1" cubes
3 carrots, cut into 3/4 " chunks
1/2 tsp. salt
pepper
3 cups water
You can also add chopped or pearl onions (they look so cute!) or minced garlic. Suit your tastebuds. I do it different ways depending on the people around the table.
Step 3: After all that simmering, add the following. Stir and heat through.
1 cup peas
1/2 cup chopped mushrooms
1 tsp. savory
1/2 tsp. ground thyme
1/2 tsp. of tarragon
additional salt and pepper to taste
Step 4: Add a thickening agent.
EITHER
Use 1 T. butter in a saute pan and lightly brown 1 T of flour in it, then add 1/2 cup of water and stir until smooth before stirring into the crock pot
OR
Dissolve 1 tsp. cornstarch into 1/2 cup water and stir into the crock pot.
Turn heat back on high for 10 minutes before serving.
Serving suggestion: Fresh homebaked bread, fried mushrooms, a glass of cranberry juice. Earthy, full of flavor, and comfy!
Wednesday, April 20, 2011
Mini and Me in the Mushroom Forest
For the second day in a row, I found myself living off the grid. Actually, not so much off the grid as that the grid was off. Two days of wind, rain, and then last night's hail and I could see clearly that Nature was making a game of the grid. Forget firing up the fossil fuel generator. This was a gift! Forget chores. It meant mushroom hunting time had come and I had the additional gift of a few hours before I had to get to work!
I gathered up Mini, my calico mushroom cat, and we went to my favorite mushroom-finding place. It's not so much that she finds mushrooms as that she just loves being out stalking with me. Today, I could actually smell the mushrooms. Maybe Mini can too. I haven't asked.
After a few minutes I was dismayed that my early training in tree identification was failing me. I would head out to a tall elm tree only to find a profusion of robbed acorn shells and a scattering of oak leaves. That would be heartbreaking to my dad who was a timber buyer, purveyor of the finest in veneers. The only thing that consoled me was remembering the names of the many wildflowers I found, the wild phlox, spring beauties, yellow violets, may apples and many more. The vegetation looked like mushroom country.
Sure enough, Mini and I found some mushrooms, just nineteen, but each one excited me every bit as much as the first one. I cut the morels neatly at the ground's edge, dropped them carefully into a bread bag and felt thankful for each gift.
Throughout this hunt, my hoodie had protected me from the fine mist in the air as I kept my eyes on the ground. Mini didn't seem to mind the cool mist but, before long, she meowed loudly, that urgent sound cats make and you know that, to them at least, it's important. Not wanting the claws to come out, I pulled myself up out of my mushroom stupor, pulled my eyes up off the ground, and saw the tree tops being whipped all around by the wind. I thanked Mini and we headed back to the house, mushrooms in tow, and our time together well spent.
I gathered up Mini, my calico mushroom cat, and we went to my favorite mushroom-finding place. It's not so much that she finds mushrooms as that she just loves being out stalking with me. Today, I could actually smell the mushrooms. Maybe Mini can too. I haven't asked.
After a few minutes I was dismayed that my early training in tree identification was failing me. I would head out to a tall elm tree only to find a profusion of robbed acorn shells and a scattering of oak leaves. That would be heartbreaking to my dad who was a timber buyer, purveyor of the finest in veneers. The only thing that consoled me was remembering the names of the many wildflowers I found, the wild phlox, spring beauties, yellow violets, may apples and many more. The vegetation looked like mushroom country.
Sure enough, Mini and I found some mushrooms, just nineteen, but each one excited me every bit as much as the first one. I cut the morels neatly at the ground's edge, dropped them carefully into a bread bag and felt thankful for each gift.
Throughout this hunt, my hoodie had protected me from the fine mist in the air as I kept my eyes on the ground. Mini didn't seem to mind the cool mist but, before long, she meowed loudly, that urgent sound cats make and you know that, to them at least, it's important. Not wanting the claws to come out, I pulled myself up out of my mushroom stupor, pulled my eyes up off the ground, and saw the tree tops being whipped all around by the wind. I thanked Mini and we headed back to the house, mushrooms in tow, and our time together well spent.
Saturday, April 16, 2011
There's a Fungus Among Us!
April and May mean mushroom hunting season to many Ohioans! If all you've ever had are the button mushrooms or crimini, then you may not understand the crazed hobby of going out to find morels. The thrill of the hunt is so fun and then, wow! Eating the morel is a uniquely delectable experience that is as nutritious as it is delicious!
First of all, morels have it all over the button, portabella and crimini mushrooms for nutritional value. According to Dr. Weil on his website, these other mushrooms contain natural carcinogens. If you must eat store-bought mushrooms, he suggests you go for the shitake and enoki, both cancer fighting. Additionally, the shitake encourages the body to absorb cholesterol and sweeps it, to some extent, out of the bloodstream. But it is the morel that is the big winner for mushroom nutrition. The morel can actually improve heart conditions due to its high levels of copper, vitamin E and potassium, according to the University of Illinois at Urbana-Champaign where they've performed a mushroom study and posted their findings in the Journal of Agricultural and Food Chemistry.
Stalking the morel mushroom for the avid hunter is every bit as exciting as finding Easter eggs for a young child but eating the morel is also a huge treat, a bit more exciting than cracking open a boiled egg.
You can prepare mushrooms and serve them in any number of great presentations but my favorite mushroom meal is a simple garden salad, freshly-caught and fried bluegills or bass, mushrooms fried with an egg-cornmeal batter, and a slice of home-baked bread with real butter. In order to do that, you have to over-indulge your senses by actually going fishing, mushroom hunting and then eating one of the best meals imaginable! If you're able to do that within a 2-day span, perhaps you've just died and gone to Heaven but I've lived to experience that triple treat and it reminds me that I am loved! Pure Heaven! It's living too rich to do it very often but when it comes together with family and friends, it's a memorable and thankful moment!
So, how does one know when the morel is out and about? I had a friend who would say, "There's a fungus among us!" Then I'd know that all I had to do was look. I had another friend who would plop herself onto a downed tree, light a cigarette, and then, clearing her head, would smell them. Then I'd know that all I had to do was smell that wonderful mustiness that is undeniably a morel. Lacking those indicators, I keep all my senses aware, even touch. Yes, I have literally stumbled on a mushroom! But, although my father used to say he could hear them pop up out of the ground, I don't think so.
The best indicator for me that morels may be nearby is when I'm out in the woods and see the black funnel mushroom, edible but not palatable. That lets me know that conditions are also right for morels. Where does that happen? Anywhere! I've found morels under all sorts of trees: pine, ash, elm, and the biggest morel I ever saw was right under a huge white oak! I've found them in grass along the edge of the road. As my dear old daddy used to say, "Mushrooms is where you find 'em." On that, he was right!
Ah, the elusive morel! Happy foraging!
First of all, morels have it all over the button, portabella and crimini mushrooms for nutritional value. According to Dr. Weil on his website, these other mushrooms contain natural carcinogens. If you must eat store-bought mushrooms, he suggests you go for the shitake and enoki, both cancer fighting. Additionally, the shitake encourages the body to absorb cholesterol and sweeps it, to some extent, out of the bloodstream. But it is the morel that is the big winner for mushroom nutrition. The morel can actually improve heart conditions due to its high levels of copper, vitamin E and potassium, according to the University of Illinois at Urbana-Champaign where they've performed a mushroom study and posted their findings in the Journal of Agricultural and Food Chemistry.
Stalking the morel mushroom for the avid hunter is every bit as exciting as finding Easter eggs for a young child but eating the morel is also a huge treat, a bit more exciting than cracking open a boiled egg.
You can prepare mushrooms and serve them in any number of great presentations but my favorite mushroom meal is a simple garden salad, freshly-caught and fried bluegills or bass, mushrooms fried with an egg-cornmeal batter, and a slice of home-baked bread with real butter. In order to do that, you have to over-indulge your senses by actually going fishing, mushroom hunting and then eating one of the best meals imaginable! If you're able to do that within a 2-day span, perhaps you've just died and gone to Heaven but I've lived to experience that triple treat and it reminds me that I am loved! Pure Heaven! It's living too rich to do it very often but when it comes together with family and friends, it's a memorable and thankful moment!
So, how does one know when the morel is out and about? I had a friend who would say, "There's a fungus among us!" Then I'd know that all I had to do was look. I had another friend who would plop herself onto a downed tree, light a cigarette, and then, clearing her head, would smell them. Then I'd know that all I had to do was smell that wonderful mustiness that is undeniably a morel. Lacking those indicators, I keep all my senses aware, even touch. Yes, I have literally stumbled on a mushroom! But, although my father used to say he could hear them pop up out of the ground, I don't think so.
The best indicator for me that morels may be nearby is when I'm out in the woods and see the black funnel mushroom, edible but not palatable. That lets me know that conditions are also right for morels. Where does that happen? Anywhere! I've found morels under all sorts of trees: pine, ash, elm, and the biggest morel I ever saw was right under a huge white oak! I've found them in grass along the edge of the road. As my dear old daddy used to say, "Mushrooms is where you find 'em." On that, he was right!
Ah, the elusive morel! Happy foraging!
Wednesday, April 13, 2011
Concerned about Home Wine Making Regulations?
 |
| primary fermenter |
An easy way to start out is to use a winemaking pulp if you start your wine out of season.
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| assorted chemicals, stoppers, airlocks, yeasts |
http://homemadewine.com/winemaking-101/
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| I wrapped my boxer shorts around the two carboys that are holding my wine to keep it from losing its color from the wine cellar's window. Note the airlocks. They bubble away when gas escapes during fermentation. |
Basically, as long as you're NOT planning to sell your wine, but you are an adult and you want to adhere to basic guidelines, there's no need for concern. It's easy to comply with the law. Once you begin home wine making, you'll probably want to continue and give yourself a variety of tastes and types of wines to go with your meals. Since most recipes are designed for 3 to 5 gallons of wine, going over the lawful limit of wine making should not be a big problem.
Let me know your experiences!
Tuesday, April 12, 2011
The Chicken Coop
Building a chicken coop has been high on my husband's to-do list ever since we talked about getting a half dozen laying hens to supply our egg needs. But how much of a building does six chickens require? When he started designing it, the size and shape was dictated to some extent by what building supplies he had on hand. Whatever he had to work with, my husband promised to offer comfortable, roomy housing for the layers. He quickly changed his design, as well as his intention, when he found that he had underestimated the number of building trusses he had, trusses once meant for a garage.
I watched his drawing evolve, enlarging steadily, and I finally pulled up enough courage to ask just how many clucking chickens he thought he wanted. I'm waiting for his answer. He started telling me, in his best Foghorn Leghorn voice, how his new design offers rooms for different kinds of chickens as well as other options. His design will accommodate some chickens for meat, some laying hens, a feed room and a special area for brooding young chicks. Outside pens will allow freedom for movement, fresh air and sunshine. I began some aerobic moves, singing Go, You Chicken Fat, Go! My husband still hasn't answered the question I put to him. He just gets this crazed look in his eyes every time I exercise.
My earlier vision of six laying hens to name, pick up and pet is getting foggier and foggier, blurred in part by an insane vision of 2000 banty roosters chasing each other about in the next pen. If I close my eyes and listen, I can almost hear the crowing competition and I just know my dear Foghorn is out there crowing the loudest of all!
I watched his drawing evolve, enlarging steadily, and I finally pulled up enough courage to ask just how many clucking chickens he thought he wanted. I'm waiting for his answer. He started telling me, in his best Foghorn Leghorn voice, how his new design offers rooms for different kinds of chickens as well as other options. His design will accommodate some chickens for meat, some laying hens, a feed room and a special area for brooding young chicks. Outside pens will allow freedom for movement, fresh air and sunshine. I began some aerobic moves, singing Go, You Chicken Fat, Go! My husband still hasn't answered the question I put to him. He just gets this crazed look in his eyes every time I exercise.
My earlier vision of six laying hens to name, pick up and pet is getting foggier and foggier, blurred in part by an insane vision of 2000 banty roosters chasing each other about in the next pen. If I close my eyes and listen, I can almost hear the crowing competition and I just know my dear Foghorn is out there crowing the loudest of all!
Sunday, April 10, 2011
The Lowly Dandelion, A Regal Herb or Common Weed?
I get excited when I see dandelions! No, probably not the way most people do. In fact, if you're like most people, you might not want to live next door to me. My husband even cringes when he sees dandelions in our yard. So now I lamely try to relegate them to my herb bed but, admittedly, dandelions are a hard animal to herd!
Did you know the early colonials actually brought dandelions to America from Europe? Truly! Considered an herb, the leaf and flower were brewed for a tea to ward off respiratory infections. The leaves were desired by the colonials as greens, gathered and boiled before the flowers blossomed when the leaves wouldn't be so bitter.
Today, the peppery bite of the leaf has now made itself a regal part of some mixed green salads.
In my opionion, however, the flower is the best part and might be considered a poor man's substitute for mushrooms. Dipped in an egg-cornmeal batter, slightly salted, then sauteed in butter, it's almost difficult to tell the difference between the dandelion and a morel prepared the same way. Many times I've consoled myself when I haven't found wild mushrooms by gathering up a few blossoms and having them as a nice little appetizer!
Yes, I love dandelions! Their bright sunshiny faces speak to me silently with a promise of deliciousness! A promise it almost always keeps. Always except for one time when I tried making dandelion wine. I won't likely be doing that again.
Did you know the early colonials actually brought dandelions to America from Europe? Truly! Considered an herb, the leaf and flower were brewed for a tea to ward off respiratory infections. The leaves were desired by the colonials as greens, gathered and boiled before the flowers blossomed when the leaves wouldn't be so bitter.
Today, the peppery bite of the leaf has now made itself a regal part of some mixed green salads.
In my opionion, however, the flower is the best part and might be considered a poor man's substitute for mushrooms. Dipped in an egg-cornmeal batter, slightly salted, then sauteed in butter, it's almost difficult to tell the difference between the dandelion and a morel prepared the same way. Many times I've consoled myself when I haven't found wild mushrooms by gathering up a few blossoms and having them as a nice little appetizer!
Yes, I love dandelions! Their bright sunshiny faces speak to me silently with a promise of deliciousness! A promise it almost always keeps. Always except for one time when I tried making dandelion wine. I won't likely be doing that again.
Thursday, April 7, 2011
Wine Making for Fun and Pleasure!
"Wine is sunlight held together by water." So said Galileo Galilei. Yes, the same man who challenged the Church by figuring out that the Earth was not center of the universe. Incredibly smart man!
Like Galileo, I also enjoy an occasional glass of wine. I make my own SENSUOUS "sunlight" for just pennies! I have some delicious blackberry wine that is ready to bottle, and I've made grape, plum, elderberry and others. If I can make it, you can make it. Making wine is not as easy as it might sound. Nor is it difficult. Like a child or a garden, it requires careful nurturing. But what a nice treat for your labor is done! When the wine is ready to pour, it's WOW, a glimpse of Heaven!
Although I don't sell anything, not even the wine or wine-making how to, you can read my occasional wine making blogs for tips and good sources. The process is incredibly rewarding and fascinating and I'm willing to help you through it if you give it a try. Making wine is so, so fun! Even better, sharing a toast of your homemade wine with friends and family and knowing they like it!
Like Galileo, I also enjoy an occasional glass of wine. I make my own SENSUOUS "sunlight" for just pennies! I have some delicious blackberry wine that is ready to bottle, and I've made grape, plum, elderberry and others. If I can make it, you can make it. Making wine is not as easy as it might sound. Nor is it difficult. Like a child or a garden, it requires careful nurturing. But what a nice treat for your labor is done! When the wine is ready to pour, it's WOW, a glimpse of Heaven!
Although I don't sell anything, not even the wine or wine-making how to, you can read my occasional wine making blogs for tips and good sources. The process is incredibly rewarding and fascinating and I'm willing to help you through it if you give it a try. Making wine is so, so fun! Even better, sharing a toast of your homemade wine with friends and family and knowing they like it!
Wednesday, April 6, 2011
Apple Trees
If you've ever considered planting apple trees, now's the time to get them. The fragrance and incredible beauty of the blossoms add a homey feel wherever they're planted but you may need to check with any rules, ordinances or property owners before you plant. You don't want to be a rule-bender, now do you, Rusty? But, imagine having apple trees. Once a tree starts to mature, FREE FRUIT for years!!!
When we bought this land, there were trees so old that Johnny Appleseed himself must have planted them! Old-fashioned Early Harvest was one. That's a rare apple these days and we've been trying unsuccessfully to save these ancient trees. Last year I put out a couple of Fuji apple trees. They're a great apple for flavor and firmness and, great in desserts, this is the apple I suggest for the Apple Maple Walnut Salad that follows this post. I leave the speckled, finely striped yellowish-red peel on for eye appeal
Other great apples for sweetness and texture are the Honeycrisp and Goldrush, and I believe both store well. The yellow Goldrush is a favorite for pies and is one of the apples that cider-makers like to add to their batch.
Cider-makers also like the McIntosh, a smaller bright red apple that has a softer texture and is slightly tart. The mix of sweetness and tartness gives cider part of its unique flavor punch.
If you can only plant one tree and have no storage, go for a Golden Delicious. This apple tree is self-pollinating, so it can stand alone and still produce. Because its texture is not as firm, the sweet Golden Delicious is best eaten fresh and is also great for applesauce and pies.
For a tart apple, the Liberty, looking a lot like a Fuji, is just mildly tart and very tasty. The Granny Smith may be the best green apple ever to serve with caramel or for candied apples. That contrast of tart and sweet is so-o-o good!
Those are just some of the apples you can choose from but I never met an apple I didn't like. The prettiest apple in the world just may be the Red Delicious. When I taught in a classroom, sometimes the kids would bring me nicely polished apples (and more than a few had a tiny bite out of them!) but it was a real treat when we had enough to make apple salad for the class! Ah, the memories!
I suggest planting your own trees for FREE FRUIT and wonderful memories of your own! If you don't have the land for one, you can make arrangements to plant on the shares with someone who does.
When we bought this land, there were trees so old that Johnny Appleseed himself must have planted them! Old-fashioned Early Harvest was one. That's a rare apple these days and we've been trying unsuccessfully to save these ancient trees. Last year I put out a couple of Fuji apple trees. They're a great apple for flavor and firmness and, great in desserts, this is the apple I suggest for the Apple Maple Walnut Salad that follows this post. I leave the speckled, finely striped yellowish-red peel on for eye appeal
Other great apples for sweetness and texture are the Honeycrisp and Goldrush, and I believe both store well. The yellow Goldrush is a favorite for pies and is one of the apples that cider-makers like to add to their batch.
Cider-makers also like the McIntosh, a smaller bright red apple that has a softer texture and is slightly tart. The mix of sweetness and tartness gives cider part of its unique flavor punch.
If you can only plant one tree and have no storage, go for a Golden Delicious. This apple tree is self-pollinating, so it can stand alone and still produce. Because its texture is not as firm, the sweet Golden Delicious is best eaten fresh and is also great for applesauce and pies.
For a tart apple, the Liberty, looking a lot like a Fuji, is just mildly tart and very tasty. The Granny Smith may be the best green apple ever to serve with caramel or for candied apples. That contrast of tart and sweet is so-o-o good!
Those are just some of the apples you can choose from but I never met an apple I didn't like. The prettiest apple in the world just may be the Red Delicious. When I taught in a classroom, sometimes the kids would bring me nicely polished apples (and more than a few had a tiny bite out of them!) but it was a real treat when we had enough to make apple salad for the class! Ah, the memories!
I suggest planting your own trees for FREE FRUIT and wonderful memories of your own! If you don't have the land for one, you can make arrangements to plant on the shares with someone who does.
Apple Maple Walnut Salad
1 large apple, cored and diced, not peeled
1 tsp. lemon juice
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped celery
1/2 cup chopped walnuts
1 tsp. butter
1/4 cup maple syrup
salt
On low heat, melt the butter and stir in the maple syrup. Add the walnuts. Simmer for about 2 minutes while you chop the apple and celery. Sprinkle the apple with lemon juice.
Take the walnuts off the heat and allow to cool for 2 minutes. The syrup may thicken slightly. That's OK
Combine all the other ingredients into a bowl. Salt lightly. Add the walnut-syrup mix and stir to coat all ingredients. This is great alone or served with a chunk of cheese and crackers.
1 tsp. lemon juice
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped celery
1/2 cup chopped walnuts
1 tsp. butter
1/4 cup maple syrup
salt
On low heat, melt the butter and stir in the maple syrup. Add the walnuts. Simmer for about 2 minutes while you chop the apple and celery. Sprinkle the apple with lemon juice.
Take the walnuts off the heat and allow to cool for 2 minutes. The syrup may thicken slightly. That's OK
Combine all the other ingredients into a bowl. Salt lightly. Add the walnut-syrup mix and stir to coat all ingredients. This is great alone or served with a chunk of cheese and crackers.
Monday, April 4, 2011
Plant a Zucchini and Feed the World
My husband says if you plant one zucchini you can feed the world. It's true that they're a pretty prolific plant and they're pretty easy to grow. But what if, like my husband, you think you don't like zucchini? Actually, they're pretty good in so many things as well as being good for you.
My favorite thing with zucchini is--now don't laugh until you try it--fried zucchini blossoms. Although not part of the typical American diet, wow! They should be! Fry them in butter after dredging them in an egg batter, lightly salted. 100% pure YUM! Besides that, the blossoms are a great filler in cheese quesadillas and are often used as a diet staple in real Mexican homes. They're also a cooking ingredient in Italy and add a nice touch to baked pasta. Zucchini, squash or pumpkin blossoms just don't fit with what we think of as Italian or Mexican food. I'm just saying give them a fair try!
The problem with mass marketing zucchini blossoms is that they are fragile. That makes the fun of growing and enjoying your own something pretty rare. When you gather them, and they will continue producing throughout our growing season, simply place the blossoms in a bowl of cold, salted water and allow them to crisp a bit. Then drain and cook. The blossoms of any variety of the squash or pumpkin families can be used.
With two to four plants, any blossoms that move on to produce fruit should provide plenty of fresh pickings for your other squash recipes. Remember that most squash varieties are versatile enough to be fried, used in an array of salads or baked into breads and cakes. The plants require little care but do best with plenty of rain or watering. Remember, plant a zucchini and feed the world!
My favorite thing with zucchini is--now don't laugh until you try it--fried zucchini blossoms. Although not part of the typical American diet, wow! They should be! Fry them in butter after dredging them in an egg batter, lightly salted. 100% pure YUM! Besides that, the blossoms are a great filler in cheese quesadillas and are often used as a diet staple in real Mexican homes. They're also a cooking ingredient in Italy and add a nice touch to baked pasta. Zucchini, squash or pumpkin blossoms just don't fit with what we think of as Italian or Mexican food. I'm just saying give them a fair try!
The problem with mass marketing zucchini blossoms is that they are fragile. That makes the fun of growing and enjoying your own something pretty rare. When you gather them, and they will continue producing throughout our growing season, simply place the blossoms in a bowl of cold, salted water and allow them to crisp a bit. Then drain and cook. The blossoms of any variety of the squash or pumpkin families can be used.
With two to four plants, any blossoms that move on to produce fruit should provide plenty of fresh pickings for your other squash recipes. Remember that most squash varieties are versatile enough to be fried, used in an array of salads or baked into breads and cakes. The plants require little care but do best with plenty of rain or watering. Remember, plant a zucchini and feed the world!
Saturday, April 2, 2011
The Great Corn Challenge and the Rising Cost of Getting By
We are in dramatically historic times. Corn is joining the equation to shape the future numbers of haves vs. have-nots. You already know Americans have recently experienced a huge income or wealth gap. It's getting larger. We'll look at one BIG problem, corn futures, and then look for solutions.
Just this week Michael Sabo of Lind-Woldock, an investment firm, urges people to invest in corn futures. Why? Because a bushel of corn on the futures market is now $6 a bushel. Unheard of, unfathomable, just two years ago, and rising daily as much as the trade law allows! Why corn? Its usable protein! While the futures investment may be great for wealthy investors, it's gloom and doom for the consumer.
If you think that, with corn futures so high, farmers are putting more seeds in the ground this spring, hold onto your hat. They're actually planting 8% less corn according to the April 28 USDA crop progress report. Why less? For a 200 bu/acre corn production, it takes about 200 lb of nitrogen, the leading source being ammonia, a petroleum product. Get the picture? As gas prices rise, so does the cost of fertilizer. The farmer is hit by two rising costs right now and government subsidies may be cut as the U.S. legislature looks at where to save money.
How does all this affect consumer prices? Think of second grade social studies lessons on how things are made. Now look at corn. This simple high-protein plant is an important link in the production of anything that is made from or with corn syrup and corn oil. The list is L-O-N-G!! Corn also feeds livestock; beef, pork and even chicken will rise in price. Dairy products may also be sharply affected next fall when school food programs are back in session. And corn is a player in fuel production.
Solutions? Although I continue encouraging self-reliance with gardening, self-reliance and living well goes beyond growing corn in your garden. Since meat prices will also be rising, and I believe Americans will see historically high jumps in prices, you might consider shopping ahead for things related to corn. Also, consider the diets of cultures in which corn products and beef are not often used. Often these people are healthier than Americans. Think Meditteranean. As for me and my family, we're going to raise two different breeds of chickens on the farm, one for egg-production and one for meat. In chickens, we're considering quality over price. I never thought I'd be excited about chickens but now I am. I truly am! We can make this fun!
Prices will rise rapidly and sharply. In an earlier blog, I mentioned the price hike we will soon see in fresh produce due to recent cold spells in California and Mexico. We will also soon see the effects of corn futures that are at an all-time and historic jump. Think about your own situation. Enjoy the challenges rather than becoming a victim of the market. Don't panic. Make it fun. Come up with solutions that will work for you. What are they?
Just this week Michael Sabo of Lind-Woldock, an investment firm, urges people to invest in corn futures. Why? Because a bushel of corn on the futures market is now $6 a bushel. Unheard of, unfathomable, just two years ago, and rising daily as much as the trade law allows! Why corn? Its usable protein! While the futures investment may be great for wealthy investors, it's gloom and doom for the consumer.
If you think that, with corn futures so high, farmers are putting more seeds in the ground this spring, hold onto your hat. They're actually planting 8% less corn according to the April 28 USDA crop progress report. Why less? For a 200 bu/acre corn production, it takes about 200 lb of nitrogen, the leading source being ammonia, a petroleum product. Get the picture? As gas prices rise, so does the cost of fertilizer. The farmer is hit by two rising costs right now and government subsidies may be cut as the U.S. legislature looks at where to save money.
How does all this affect consumer prices? Think of second grade social studies lessons on how things are made. Now look at corn. This simple high-protein plant is an important link in the production of anything that is made from or with corn syrup and corn oil. The list is L-O-N-G!! Corn also feeds livestock; beef, pork and even chicken will rise in price. Dairy products may also be sharply affected next fall when school food programs are back in session. And corn is a player in fuel production.
Solutions? Although I continue encouraging self-reliance with gardening, self-reliance and living well goes beyond growing corn in your garden. Since meat prices will also be rising, and I believe Americans will see historically high jumps in prices, you might consider shopping ahead for things related to corn. Also, consider the diets of cultures in which corn products and beef are not often used. Often these people are healthier than Americans. Think Meditteranean. As for me and my family, we're going to raise two different breeds of chickens on the farm, one for egg-production and one for meat. In chickens, we're considering quality over price. I never thought I'd be excited about chickens but now I am. I truly am! We can make this fun!
Prices will rise rapidly and sharply. In an earlier blog, I mentioned the price hike we will soon see in fresh produce due to recent cold spells in California and Mexico. We will also soon see the effects of corn futures that are at an all-time and historic jump. Think about your own situation. Enjoy the challenges rather than becoming a victim of the market. Don't panic. Make it fun. Come up with solutions that will work for you. What are they?
Thursday, March 31, 2011
Triple Play for Big Money, Shaky Game for Consumers
This week may be historic as a turning point for the American consumer. In the sports world in the U.S., today marks the opening of baseball season. Economically, the bases are loaded and many young adults may soon be hoping to make a home run--straight back to their parents' house, if that's an option.
None of us have witnessed an economic triple play like what we're about to face and there's no easy way to level the playing field. First base has the government in financial crisis with tax hikes and anti-union bills aimed at working people and time running out for the overtaxed poor. Second base has a rising unemployment rate with unemployment benefits running out for many people. Third base, rapidly increasing inflation.
While I shopped at Community Markets in Chillicothe this last week, a sign in the produce section caught my eye about anticipated changes. According to Community Markets, the consumer is to expect produce costs to jump since California and Mexico have both recently experienced the worst cold spell in over 50 years. Also, expect reduced quantities, reduced quality, and the absence of some produce. Then, just today, Bill Simon, chief business executive for Wal-Mart, announced that consumers should expect sharply inflated prices in food, clothing and other items over the next few months. Wal-Mart will be increasing their prices sharply and immediately, the effects showing up in a few weeks as food, clothing and other items with older pricing leave the shelves. This is worth noting since both Community Markets and Wal-Mart pride themselves on their ability to hold prices down.
Inflation won't stop there. For example, if the cost of raw cotton is on the rise, that will likely add to the cost of clothing and other textiles across the board. Additionally, Japan has been a leading supplier of plywood but, with their recent series of disasters, the cost of building supplies can also be expected to jump considerably.
Hardest hit by this economic triple play will be young people, senior citizens on a fixed income, and the un- or under-employed, particularly when they have no safety net. I suggest anyone who can should do some fruit and vegetable gardening, plant heavily, and preserve and share your excess produce. Identify the people closest to you who are in need. Then reach out to others. Start community gardens where it's feasible.
Senior citizens can save 5% on Tuesdays at Community Markets. They won't tell you, and it might not be advertised, so speak up politely and ask for the senior citizen discount on Tuesdays. Everyone should clip coupons and use them. Also, online coupon sources can add to your savings. Consider donating a portion of your savings to food banks.
Don't give up. We're still in the game but we're reluctant participants in the historic reduction of the middle class and we're losing ground fast. Talk to, email, or write a letter to your representatives. Especially, talk to them about expecting the wealthy to share the tax burden. Let them know what you, your friends or family members are facing and what you're trying to do. Gather your team around you and stay in it to win! Good luck!
None of us have witnessed an economic triple play like what we're about to face and there's no easy way to level the playing field. First base has the government in financial crisis with tax hikes and anti-union bills aimed at working people and time running out for the overtaxed poor. Second base has a rising unemployment rate with unemployment benefits running out for many people. Third base, rapidly increasing inflation.
While I shopped at Community Markets in Chillicothe this last week, a sign in the produce section caught my eye about anticipated changes. According to Community Markets, the consumer is to expect produce costs to jump since California and Mexico have both recently experienced the worst cold spell in over 50 years. Also, expect reduced quantities, reduced quality, and the absence of some produce. Then, just today, Bill Simon, chief business executive for Wal-Mart, announced that consumers should expect sharply inflated prices in food, clothing and other items over the next few months. Wal-Mart will be increasing their prices sharply and immediately, the effects showing up in a few weeks as food, clothing and other items with older pricing leave the shelves. This is worth noting since both Community Markets and Wal-Mart pride themselves on their ability to hold prices down.
Inflation won't stop there. For example, if the cost of raw cotton is on the rise, that will likely add to the cost of clothing and other textiles across the board. Additionally, Japan has been a leading supplier of plywood but, with their recent series of disasters, the cost of building supplies can also be expected to jump considerably.
Hardest hit by this economic triple play will be young people, senior citizens on a fixed income, and the un- or under-employed, particularly when they have no safety net. I suggest anyone who can should do some fruit and vegetable gardening, plant heavily, and preserve and share your excess produce. Identify the people closest to you who are in need. Then reach out to others. Start community gardens where it's feasible.
Senior citizens can save 5% on Tuesdays at Community Markets. They won't tell you, and it might not be advertised, so speak up politely and ask for the senior citizen discount on Tuesdays. Everyone should clip coupons and use them. Also, online coupon sources can add to your savings. Consider donating a portion of your savings to food banks.
Don't give up. We're still in the game but we're reluctant participants in the historic reduction of the middle class and we're losing ground fast. Talk to, email, or write a letter to your representatives. Especially, talk to them about expecting the wealthy to share the tax burden. Let them know what you, your friends or family members are facing and what you're trying to do. Gather your team around you and stay in it to win! Good luck!
Wednesday, March 30, 2011
Tuesday, March 29, 2011
Caring for Tomato Seedlings
I encourage everyone to raise their own tomatoes, at least a few to supplement your meals. They are so much tastier than store-bought! Plus, you control what goes into them. After all, if harmful chemicals go into your tomatoes, they also go into you.
Tomatoes are easy to germinate but, during that period after germination and before planting outdoors, pay attention to your watering methods as well as light and temperature. My little plants were turning yellowish-white on the tips of their leaves and starting to curl. As careful as I had been to set up a grow light and control their temperature, I had been using our tap water for the little plants. After all, we drink it so it can't be that bad, can it? Well, yes it can. Two of the chemicals in our tap water seem to be the culprits that were killing our little plants: chlorine and calcium chloride. Although lime is good for them, the chlorine/ides could ruin them. The solution for us: Catch rain water. Not as pure as distilled water, rain gathers nitrogen (great for tomatoes!) and other seemingly harmless elements from the air, actually filtering the air we breathe. On the other hand, if you live in a smog-ridden area or happen to be near a faulty nuclear power plant, rainwater may not be your best option.
Now onto another question: How to remove the chlorine and calcium chloride (that limy residue) from our tap water without breaking the bank--any suggestions?
Tomatoes are easy to germinate but, during that period after germination and before planting outdoors, pay attention to your watering methods as well as light and temperature. My little plants were turning yellowish-white on the tips of their leaves and starting to curl. As careful as I had been to set up a grow light and control their temperature, I had been using our tap water for the little plants. After all, we drink it so it can't be that bad, can it? Well, yes it can. Two of the chemicals in our tap water seem to be the culprits that were killing our little plants: chlorine and calcium chloride. Although lime is good for them, the chlorine/ides could ruin them. The solution for us: Catch rain water. Not as pure as distilled water, rain gathers nitrogen (great for tomatoes!) and other seemingly harmless elements from the air, actually filtering the air we breathe. On the other hand, if you live in a smog-ridden area or happen to be near a faulty nuclear power plant, rainwater may not be your best option.
Now onto another question: How to remove the chlorine and calcium chloride (that limy residue) from our tap water without breaking the bank--any suggestions?
Monday, March 28, 2011
Passion, Pasta, and Plenty of Pizazz!
Losing family members and friends and the tragedies of world events can be overwhelming. At times like this, it's important to pull family and friends together and just bond together while you make memories to warm you for a lifetime. To accomplish this, my husband and I recently hosted a dinner mystery for some of our family and friends.
Using one of the vintage dinner mystery kits, I carefully assigned roles in my invitations. Apparently, this didn't scare anyone away. The guests showed up in fabulous costumes and ready for lights, cameras and action! For this particular mystery we had a priest, a barmaid, an Italian businessman, a soccer player, a clairvoyant, a French winemaker, a young woman willing to take over the FAMILY business, and a widowed "godmother". Lines were scripted but left consider room for adlibbing~and the guests got surprisingly into character. Those without speaking parts, the children, took photos, provided some sound effects, and enjoyed the show until, frankly, the little ones chose something more active to do.
For this dinner, the setting was an Italian bistro. I made a paper sign for the bistro, brought in some patio furniture, and displayed vines and homemade wines to depict a winery.
This kind of entertaining is DIY at its finest. The guests were invited based on their willingness to ham it up, and ham it up they did! Well-chosen costumes, one in particular handmade that very day, and props added to the event, making it free and enjoyable live action, complete with the occasional mis-read and do-overs. Lots of laughs and good clean fun! For dinner, the tomatoes were last summer's canned harvest. Some of the wine I offered was homemade. Guests showed up with additional wine, appetizers, and desserts while I supplied an endless salad bar, lasagna, and some home-baked bread.
All of us do charity work. Sometimes you just have to do something for yourselves, a special reward for the sharing and caring you do. The satisfaction of participating in this kind of event is indescribable! With handmade and imaginative costuming, homegrown or homemade food and drink, cost is minimal and the memories are priceless!
Using one of the vintage dinner mystery kits, I carefully assigned roles in my invitations. Apparently, this didn't scare anyone away. The guests showed up in fabulous costumes and ready for lights, cameras and action! For this particular mystery we had a priest, a barmaid, an Italian businessman, a soccer player, a clairvoyant, a French winemaker, a young woman willing to take over the FAMILY business, and a widowed "godmother". Lines were scripted but left consider room for adlibbing~and the guests got surprisingly into character. Those without speaking parts, the children, took photos, provided some sound effects, and enjoyed the show until, frankly, the little ones chose something more active to do.
For this dinner, the setting was an Italian bistro. I made a paper sign for the bistro, brought in some patio furniture, and displayed vines and homemade wines to depict a winery.
This kind of entertaining is DIY at its finest. The guests were invited based on their willingness to ham it up, and ham it up they did! Well-chosen costumes, one in particular handmade that very day, and props added to the event, making it free and enjoyable live action, complete with the occasional mis-read and do-overs. Lots of laughs and good clean fun! For dinner, the tomatoes were last summer's canned harvest. Some of the wine I offered was homemade. Guests showed up with additional wine, appetizers, and desserts while I supplied an endless salad bar, lasagna, and some home-baked bread.
All of us do charity work. Sometimes you just have to do something for yourselves, a special reward for the sharing and caring you do. The satisfaction of participating in this kind of event is indescribable! With handmade and imaginative costuming, homegrown or homemade food and drink, cost is minimal and the memories are priceless!
Lasagna
This recipe fills two large baking dishes, enough for a crowd.
For the beef marinara:
2 pounds very lean ground beef
2 T. olive oil
4 garlic cloves, finely chopped
2 tsp. sea salt
2 cups tomato sauce
1 quart of diced tomatoes
4 T. oregano
1 tsp. marjoram
1 cup water
Mix together the following ingredients for the cheese filling:
1 pound ricotta
4 cups shredded mozzarella
1/2 cup grated parmesan
2 eggs
1 tsp. salt
2 tsp. dried savory
1/2 tsp. dried parsley
Noodles:
1 1/2 pounds lasagna noodles, cooked to just pliable
Sprinkle the tops with:
2 cups shredded mozzarella
1/2 cup shredded parmesan
1 tsp. blended Italian seasoning
1/2 tsp. salt
Preheat oven to 350 degrees. In the olive oil gently brown the meat and crumble as it cooks. Add the garlic and salt and cook over low heat until garlic is tender. Add tomato sauce and oregano and bring to a simmer. Continue simmering being careful not to boil the sauce while you cook the lasagna and mix the cheese filling.
Oil the baking dishes, then layer the ingredients. Fill each dish to 1/2" from the top with added water. Bake at 350 degrees F. for 40 minutes or until cheese begins to brown.
Note: Because of dietary restrictions, I do not use onion or peppers in this recipe but love the flavor, texture and color they add. If you can use them, I suggest adding 1/2 finely chopped onion and 1 cup chopped green pepper, more or less to suit your taste, when you add the garlic.
For the beef marinara:
2 pounds very lean ground beef
2 T. olive oil
4 garlic cloves, finely chopped
2 tsp. sea salt
2 cups tomato sauce
1 quart of diced tomatoes
4 T. oregano
1 tsp. marjoram
1 cup water
Mix together the following ingredients for the cheese filling:
1 pound ricotta
4 cups shredded mozzarella
1/2 cup grated parmesan
2 eggs
1 tsp. salt
2 tsp. dried savory
1/2 tsp. dried parsley
Noodles:
1 1/2 pounds lasagna noodles, cooked to just pliable
Sprinkle the tops with:
2 cups shredded mozzarella
1/2 cup shredded parmesan
1 tsp. blended Italian seasoning
1/2 tsp. salt
Preheat oven to 350 degrees. In the olive oil gently brown the meat and crumble as it cooks. Add the garlic and salt and cook over low heat until garlic is tender. Add tomato sauce and oregano and bring to a simmer. Continue simmering being careful not to boil the sauce while you cook the lasagna and mix the cheese filling.
Oil the baking dishes, then layer the ingredients. Fill each dish to 1/2" from the top with added water. Bake at 350 degrees F. for 40 minutes or until cheese begins to brown.
Note: Because of dietary restrictions, I do not use onion or peppers in this recipe but love the flavor, texture and color they add. If you can use them, I suggest adding 1/2 finely chopped onion and 1 cup chopped green pepper, more or less to suit your taste, when you add the garlic.
Wednesday, March 23, 2011
Pleasantville Meets Farmville
The notion of sustainable living is catching on and many people are going beyond the tomato pot on the patio! Despite zoning regulations and city council grumblings, American people throughout the country and into the suburbs, from Boston to Minneapolis and far beyond the midwest, are stretching their arms, using their muscles, testing their freedom and independence, and discovering that chickens make great pets. They're easy to care for and, added benefit, they lay eggs! The craze is spreading so much that Chickiwiki is looking for contributing writers to keep up with demand. Check them out at http://raisingchickens.wetpaint.com/.
When I think of this, I am reminded of Foghorn Leghorn, that big lovable barnyard rooster of the cartoon era of days gone by. Not so, this new breed of farmers. The ones who want eggs can't get eggs from a rooster, and a rooster can upset the eggbasket in more ways than one! Instead, some are turning their backyards into a chicken run. That shed in the backyard may actually be a chicken coop. And an extra bathtub may be where they incubate their chicks!
Largely, this suburban farming is in response to the light shed on egg production by humane societies and chicken rescuers. Ironically, some chicken rescue farms become overloaded in autumn when people realize that chickens may not be that easy to care for and they have no way to protect their laying hens or banty rooster during the cold winter months.
I thought my husband had had enough of both eggs and chickens, having grown up on a 2500-chicken farm, where hens had reign over a full barn with a small barnlot to roam, minus good old Foghorn. No, just recently my husband decided a couple of dozen laying hens would take care of our growing family. He is now turning the farm back to the chickens, nonprofit this time. He's resurrected the old farming how-to books and compared them with the new-fangled internet sites that talk about chickens as pets, complete with names and accessories, and will soon be ready to start up his "chicken farm".
Whether you've had chickens or an anecdote, please share with me and my other readers.
When I think of this, I am reminded of Foghorn Leghorn, that big lovable barnyard rooster of the cartoon era of days gone by. Not so, this new breed of farmers. The ones who want eggs can't get eggs from a rooster, and a rooster can upset the eggbasket in more ways than one! Instead, some are turning their backyards into a chicken run. That shed in the backyard may actually be a chicken coop. And an extra bathtub may be where they incubate their chicks!
Largely, this suburban farming is in response to the light shed on egg production by humane societies and chicken rescuers. Ironically, some chicken rescue farms become overloaded in autumn when people realize that chickens may not be that easy to care for and they have no way to protect their laying hens or banty rooster during the cold winter months.
I thought my husband had had enough of both eggs and chickens, having grown up on a 2500-chicken farm, where hens had reign over a full barn with a small barnlot to roam, minus good old Foghorn. No, just recently my husband decided a couple of dozen laying hens would take care of our growing family. He is now turning the farm back to the chickens, nonprofit this time. He's resurrected the old farming how-to books and compared them with the new-fangled internet sites that talk about chickens as pets, complete with names and accessories, and will soon be ready to start up his "chicken farm".
Whether you've had chickens or an anecdote, please share with me and my other readers.
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