Biochar

The Promise of Biochar

“char·coal” definition: a black or dark gray form of carbon, produced by heating wood or another organic substance in an enclosed space without air.

I have been putting my final charcoal from burn piles & the wood stove into my garden beds for several years, hoping this common charcoal was Biochar… it is  created in a smothered fire & yet didn’t consume like the rest of the logs, fits the description…but, how to smash & screen it into a finer powder, that sounds important!  This year I will do it better…

Ed Burton has been talking about this for years too…& of course, biodynamic gardening has  promoted it forever…time to take it more seriously…

My friend Lee thinks that this will save us when we can no longer get outside sources of fertilizers & amendments…we do live in a forest after all…

Jamie’s Food Revolution

Jamie Oliver is at it – again..this time in the USA…change the food, change the future…

See it on Hulu…just 5 minutes to get a glimpse of how we can all help!

http://www.hulu.com/watch/134896/jamie-olivers-food-revolution-5-things-you-need-to-know

Beekeeper’s Delight -Stolen Gold – Honey

The Beekeeper’s Delight…Springtime Flowing Liquid Amber!

Today I harvested a top box from 2 of my neighborhood hives… & they each were about 70% full of honey.   It is a dark amber capped honey from …when?  Last fall?

The 4 hives are all healthy & strong – lots of foragers going in with an orange pollen.  I am glad for that, as many other hives have been lost this year…not sure of the percentage, but each loss is a blow to the health of honeybees & the hopes for our pollinated future.

Pictures of the rogue comb from one box that was left with a large open area (4 frames missing) in the center – see how they started to make comb in the other direction – nicely spaced & very orderly in some places.

On another frame, the comb got completely out of hand – looks like comb/cells on top of other cells, till it hung down dangerously & filled the available space…a surrealist sculpture – created in community!  We keepers have a job to do – to help the hive by keeping “bee space” for them so that they are not obliged to fill the spaces with rogue comb which must be hard to navigate on an hourly basis.  It takes a few minutes & focused intent in our buzzy lives… you could say -  Bee conscious!

My latest tidy trick…I used the “Bee Quick” natural oils with a fume board to move those girls down the box so that when I took the box off, it was almost entirely empty & could be quickly & easily de-framed into a plastic bin with lid.  I laid the fume board on the top of the open tub while I worked the frames & was pleased that no bees found the opening.  No more hive-side stress of brushing off the bees, handling & scraping frames into a bucket  while angry bees buzz around…of course, I now need to open the hive again tomorrow to replace those dripping frames & their super.  It is SO worth it!

I am cleaning out older honey & messy old comb to make room for the fresh seasonal crop – it is better for them & a bonus for those of us who value this golden treasure

After the hot work of harvesting, I got the chance to present a little home schooling to the “Blue House Gang” as I scraped the honey from the foundation in the safety of my kitchen.   We all admired the shape of the wax cells, ate some chewy comb honey, put a couple of bees safely outdoors, & most of all – watched the rich golden sticky stuff fall gracefully & deliciously from my spatula into the strainer – it was pure magic to see for the first time!

And now?

Honey is still slowly dripping fro the top strainer inside my big pot, so – before bed I will pour it into jars & get to watch the amber golden flow one more time!

Bees Here Now,

Annie

PS Saint Pat’s Day – and yes, I am wearing green…from top to bottom!

The Garden Greenhouse

The Garden Greenhouse is being Built!

So exciting, the little greenhouse is happening!

Now we have dug & laid the paver floor, and are framing it out

…an 8×12 multi-use building on the western edge of the garden…

We have begun to clean up some repurposed windows for the West & South sides,

I have a full set of vintage patio doors & side lights to give elegance to playhouse entrance on the East side, with its “patio for having tea”. I am gong to plant climbing roses on both sides of the doors.

…the back wall is to be a solid wooden panel for hanging tools inside & hiding the handcarts outside.

Actually, it is much more imposing than I had thought.  I am not a builder, and in fact – now realize I cannot envision structures after they have become more than a door & simple walls.  It turns out the doors need “headers”, the roof requires eves, the walls have strong corner posts, all classic construction details that have somehow never come on my radar.

I helped Joel cut some wallboard – was just holding it steady, really, but have given a hand here and there in the process.

My job is more that of the designer of the overall garden space…

How to make best use of the tiny garden we urban folks have…compost piles, beds, fruit trees, nursery or greenhouse, plus a beautiful look to it all, & having fun!!!…quite the challenge!

I love the garden as it wakes up in the spring – the rose bushes look happy, their leaves all shiny & healthy, the early bulbs nod their heads in the breeze, the longer days seem to give everything beauty & hope!

Blessings of Spring to you All,

Annie

SIMMERING SQUASH in my Crock Pot

Simmering Squash in my Crock Pot

LAST CHANCE WINTER SQUASH SOUP

How to eat what you have on hand…
End of winter finds me cleaning out the pantry just like my great gramma did – and indeed – finding a small box of our homegrown butternut squash.  They are all so tiny (4 inches long) & in fact – have no seeds … these little babies were the ones I grew in my only-slightly-successful circle bed of the Three Sisters…beans, squash & corn, the ancient inter-planted companion staple foods for simple nutrition & long storage. Mostly I struck out in that cute little circle bed – no beans to pick, a dozen small, short ears of corn & these few puny squash. Ok – I did have one fabulous and huge squash, but she seemed out of place with the others…

The bed was a converted hard pan walkway in partial shade that I dressed with compost & turned, so maybe I shouldn’t feel too bad – but, still – wished I could have eaten a lot of lovely sweet corn last year!! I won’t be trying corn again with my shade problems & space issues…look out Farmer’s Market!

Back to the cooking…

So, easy to make a dinner with them – after breakfast – as Richard is doing the dishes, I just cut them up slightly, clean out the centers & pop into a slow cooker for a few hours of slow steaming.  By afternoon they are cooked up and soft.  If you are at work all day, you can leave them as long as you need, it won’t hurt the result.

Dinner is almost ready when you walk in the door – 5 minutes to chop one large onion – sautéed until soft in olive oil, then add a scoop of Thai spicy sauce (you could just use Italian seasoning or even simply salt & pepper to taste) and use your handy stick blender right in the crock pot…or transfer everything to a jar blender & give it a whirl!  Leave chinks of squash & onion for texture.  This delicious & hearty soup dish has no protein, but is a perfect serving of slow burning carbs, with very little but high quality fat calories from the olive oil.  With an addition of a cold bean or chicken salad, it is a simple yet balanced meal for the busy cook and her(his) family!

I love squash & pumpkin soups all winter long, and am sad to see the last of them go with the end of these lovely little baby squash from my pantry.

So – DO try making a simple squash soup before it is too late!  Or, plant some of those seeds & by September you’ll be eating this yummy vegetable again… Seeds from my biggest squash are already to sow & start in the  “greenhouse that is becoming”…now, that is an exciting thought!  The miracle of the seed & the harvest, the on-going cycle of nature & the seasons…seed to squash to seed to squash to seed…

Blessings on your Planting and Eating,

MORE yummy squash planted soon – started in my own greenhouse…now, that is exciting & VERY LOCAL!

-Annie

4 REASONS TO AVOID CORN SYRUP

4 REASONS TO AVOID CORN SYRUP

My last post pictured a basket of commercial snacks.  If we had looked at the labels, chances are – they ALL had high fructose corn syrup ingredients.   Here’s the story on that…

By now, you’ve more than likely seen one of the ads put out by the Corn Refiners Association. The ads tell the story of a “natural” sweetener made from corn. They go on to insinuate that high fructose corn syrup has been unfairly portrayed and that this truly American ingredient is fine in moderation.  But what are the facts about high fructose corn syrup? How is it made? Is it healthy in moderation to the body and the planet? Here are the facts…

1. The Process of Making High Fructose Corn Syrup is Pretty Weird

First of all, there’s nothing natural about high fructose corn syrup and it most certainly does not exist in nature. The process starts off with corn kernels, yes, but then that corn is spun at a high velocity and combined with enzymes: alpha-amylase, glucoamylase, and xylose isomerase, so that it forms a thick syrup that’s sweeter than sugar and VERY cheap to produce. That’s why it’s poured into a huge majority of mass produced processed foods.

2. High Fructose Corn Syrup – “CAN’T STOP EATING IT”…

High fructose corn syrup interferes with the body’s metabolism so that a person can’t stop eating. It’s truly hard to control food cravings because high fructose corn syrup slows down the secretion of leptin in the body. Leptin is a crucial hormone in the body that tells you that you’re full and to stop eating. That’s why it’s so closely associated with obesity in this country. It’s like an addictive drug.

3. There Might be Mercury in Your Corn Syrup

… according to MSNBC in one study, published in the Journal of Environmental Health, former FDA scientist Renee Dufault tested 20 samples of high fructose corn syrup and found detectable mercury in 9 of the 20 samples.

4. The Environmental Impact of Corn products & High Fructose Corn Syrup!

Corn is grown as a monoculture, meaning that the land is used solely for corn, not rotated among crops. Most corn is GMO,(genetically modified) so that toxic cocktail of pesticides is used to reduce the pests which love large monoculture crops. Monocultures can deplete the nutrients in soil and lead to erosion. In addition, the pesticides pollute our soil and ground water.

Skip the High Fructose Corn Syrup

Make Your Own Snack Foods…instead of buying the prepackaged variety. This way you can control your ingredients and use safer sweeteners. You can also save some major dough and reduce the amount of packaging that your family throws away.  You won’t be eating as many snacks because they take time to create. Make some homemade cookies together – it is fun!

Reference: http://planetgreen.discovery.com/food-health/avoid-fructose-corn-syrup.html

FOOD ‘CHOICES’ – ARE THEY CHOICES AT ALL???

FOOD (or Food Substances) ‘CHOICES’ – ARE THEY CHOICES AT ALL???

So easy to use our rational brain cells & think…  “we can make new food choices if we just know what to eat”.  From my experience it is not that simple at all.  Food choices are the result of a lifetime of taste preferences, habit, habit, habit, and availability and more…

Food selections during transition to a healthy diet requires at least ALL of the following:

WILL

DESIRE                                                                    

EDUCATION

BELIEF

ATTENTION

TASTE RE-EDUCATION

IMPRINTING

RE-IMPRINTING*

AVAILABILITY (of real food)

NON-AVAILABILITY (of ‘food like substances’)

ADAPTABILITY

INCOME PRIORITY FOR FOOD

MAKING DO WITH WHAT IS HERE

*(as much as 6 weeks of re-imprinting)

And – most of all – ENJOYING  the foods you eat!!!

Tackling the reduction of food addictions – which many of us modern eaters are dealing with – is a book in itself.  Each topic on this Transition List is a potential chapter in this “psychology of eating” book!!  I do not pretend to understand how to make this process work out.  It depends on the depth of commitment & deep-seated comfort that food & eating offers.  In my own pervasive “foodie” history – when offered a new way of eating in early adulthood, I changed my habits & choices instantly.  I had the desire, I used will power, I was getting an education in new foods & nutrition as a health foundation, I made availability a prime focus, I wanted to partly because of being surrounded by new friends whom I wanted to please & eat with!  It was 1970, and I became a Macrobiotic overnight.  I think it was a stroke of luck and changed the course of my entire life.

This option does not usually occur.   Especially nowadays – when highly processed, highly addictive foods are on every street corner in affordable and colorful bags… How can we resist if we are deeply unsatisfied & hungry after a day of ill-conceived nutrition?  These corporate ‘food like substances’ are always permeated with “Cravenol” – that indefinable something that keeps you munching until the bag is empty or your tongue swells up – which ever comes first…or – maybe you even keep eating although your tongue hurts!  Does the roof of your mouth ever feel like it is peeling off?  Oh, my – what has become of our food “choices”?

I admit to having gone over the limit so many times, and to think – I even have a degree in Health & Nutrition, I had a ‘real food’ childhood, I had an early start in good adult food habits – eating real food, enjoying simple tastes in the company of friends.  I of all people should be able to overcome temptation of corporate food like substances.  Why – I even have diabetes in my immediate family!  Note that “knowing” does not equate with “doing”.  Well, in fact – I do eat rather well almost all the time, with the exception of a desire for mid-afternoon sugar rush snacks …more true confessions later…

So – what can we do?  Certainly early education & availability of real food is the best starting point – school gardens & lunch programs could change the entire food landscape in a generation. 33% to 50% of these kids are at risk of diabetes, and that will change our Nation & Health care system in a way we cannot begin to imagine.  Watch the movie for inspiration:  FOOD, INC

Read Michael Pollan – any one of his books will do, the easiest is the newest – “Food Rules“.

So, let’s put our attention immediately somewhere – start by having good food at home.  Using crock pots & simple salads, a kitchen garden in every household, even the busiest of us can begin to transition.  Availability will go a ways toward helping the change.  The rest of that “Food Transition” List is going to be a lifetime work for each of us.  What a fix we have gotten ourselves into!  Nothing else to do but to go and have a nice meal & give thanks that we have waked from the nightmare & can see the road ahead.  See some HEALTHY Food movies with your family -  suggestions include -

“ALL JACKED UP” – Teens discover they are uncontrollably addicted to corporate foods

King Corn
Super Size Me
Fast Food Nation
The Future of Food
Our Daily Bread [meat industry - DO Not watch unless ready to become veggie]
Two Angry Moms [school lunches]

and – the exceptional – Jamie’s School Dinners – about lunches & gardens…

AVATAR – A MYTH FOR OUR FUTURE

AVATAR!

Hollywood has brought us yet another opportunity to tune into a possible future…

I loved it deeply, have seen it twice so far (3D was great!) and will see it again, I know.

Reading so many descriptions, reviews, got to give my own…

For me it was at least an offering to the vision of a beautiful future for our own planet – a vision of  community, shared food, simple life in nature.  Ok – that is merely the surface – I am trying to speak of DEEP ECOLOGY, the right relationships that can come with reverence for other Beings – be they trees or animals.  All of this was implied in the world of the Tribal Forest People.

I want to speak right now of our relationship to the meat we eat.  As a cook & nutritionist I have been through many phases of vegetarianism since 1970 when I discovered brown rice & macrobiotics.  I now eat a small amount of local or organic poultry & wild fish, as well as using broth from bones.  Although I do not kill my own meat, I have done so.  years ago I was a communal caretaker of goats, chickens, rabbits, ducks.  We fished and certainly i gutted, descaled & cleaned lots of fish as a child with my grandfather. I believe that we each should be able & willing to do that – to clean the organs, cleave meat from bone, access the animal’s raw biology & flesh.  If we cannot bear to think about that – how can we justify being carnivores – eating such an offering from the life blood & sacrifice of this Being?   And, so – I ask us all to question our inner truth, what do we eat, how do we offer it into our very metabolism, as it becomes part of our own flesh, do we give thanks, do we revere the life that has been lost to save our own?  It is the true spirituality of food, and an opportunity to again – say Grace, give thanks and make the food into love & a blessing to our bodies.  (And I am talking about plants here too, by the way)

So, let’s think about the hunting scenes…using bow & arrow, knife, a more equal challenge between the prey & the hunter…

In the words of Lauren Raine – www.threadsofspiderwoman.blogspot.com

…They even had enough anthropological understanding to include the hunter who prays over the body of the fallen prey, offering thanks for the gift of its meat – this is, indeed, what native peoples universally did in both myth and in practice, recognizing and honoring that the animal has sacrificed its life to sustain the life of the tribe. Most Americans do not equate the hamburger they buy with an animal that has lost its life, let alone do they comprehend a spiritual system that respects the exchange of life force and energy that has taken place. What a wonderful concept to introduce to the young people who watched the movie…

To finish – I invite each of you readers to see this movie as a deeper symbol of more than the politics between conqueror & conquered (European Invaders vs Indians, etc) and other wonderful analogies that can be made about resource extraction, but rather – as a mythology for the spirituality of nature & our place in it, the very Gaian Philosophy of Lovelock & Deep Ecologists such as Joanna Macy!  I will even take it one step further – in the scenes at the Tree of Life - we witnessed a ritual of healing involving the synthesis of an entire community acting & tuning as one – the possibilities of which break open our own limited beliefs in “Self & Other”.  Tune to each other, become true community, unite in compassion & shared life, healing.  Enjoy, live in joy, fly!  I think I got it.

FROSTY GARDEN UPDATE

Brrrrrrrrr, I moved from Michigan to California, to warm and balmy weather – right?

Let’s talk 12 degree nights this early December week, and my garden is uptight & hunkering in – as are we all!  Glad to be a human with a warm house, flannel sheets & cuddly guy in my bed…

As for my garden beds…well, i crunch around on the frozen mulch, and take a look…they are all frosty until almost noon, then have a brief fling with the slight winter sun until the poor things get shaded again and start to cool down.  I took the covers off my fabulous straw bale beds at 11am & put their little faces to the sun, gave them a deep drink of water, left it all open until about 4pm…which was too late, really – I lost a bit of gathered warmth, should have been open from noon until 2:30 maybe…

Soil temperatures continue to please me, the soil in regular raised beds was 35degrees at 6 inches deep noted at 11am, but the inner straw bales read 55degrees!  I MUST get an air temp measurement inside the covered beds to see if the “greenhouse effect” is working…

Also – want to figure out an end cap, as the ends are poorly gathered up, and loss of warm air to a cold/warm exchange must be happening there…maybe heavy cardboard cut to fit the hoop shape, and clipped on…

Eating fresh tree collards & cabbage that is holding up rather well despite the weather…hoping for rain tomorrow, and warming temps…

How to survive in case of global cooling…how much greenhouse fabric can we realistically use?

CUTE COMPOST IN A RAISED BED

Last week we found some free give away windows & french doors just down the street!

I took it as a ‘sign’ & we brought them all home.

I am now preparing a space to build my long awaited

greenhouse/playhouse/tea house/shed  (final result is not actually pictured yet:)

which will be right on top of my former compost pile location.  Once the building is finished – the compost bins will be reorganized near its back wall, but right now it is not possible to have my working compost at the west side of the garden.

Just taking a moment to breathe deeply & offer gratitude for the beautifully rich soil we made this year from our kitchen waste!  Here is a picture of a tidy pile of last year’s magically transformed garbage (rich humus)  – now being placed around our small fruit trees, veggie beds, rose bushes & grape vines as we put them to bed for a long winter’s nap.  We are putting a generous shovel full (or 2) around each plant, then adding a layer of leaves on top to seal the warmth & goodness in.

So – how am I making my winter compost?

I am  starting to throw kitchen scraps into the empty northwest bed, and yesterday – on a whim, made a cute “frontage” for it – as it is seen constantly from the street by each curious passerby. This is due to my interest in edible landscaping, and desire to be surrounded by beauty & grace.  How can we make our practical kitchen gardens look fun & beautiful too – so that our neighbors appreciate the good looks as well as the practicality of the harvest?  I like to challenge my self with this thought as I recreate my garden space over the seasons.

Check out the picture of the frontage on this cute compost pile.  The lattice fence, flowering planters, glass globe & cabbages are seen by my neighbors.  Why bother?  I want us all to think about making things that we use daily as fun & beautiful as we can, while also being practical & time saving.  it offers everyone a moment of happiness & peace of mind.

This cute compost pile should be matured by mid spring, when I plan on using the area for successive plantings of “cool crops” such as spinach, lettuce & other greens.  I will turn the bed over in late winter, let it rest, spread straw over it, and after a few months – will plant it with early peas if possible, then greens over the summer.  it is shaded by the western tree line, a perfect place for leafy green crops.

Anyone can make a cool garden bed that doubles as a compost pile…just build yourself a raised bed, use it during the summer, and then – after you have harvested your yummy annual crop of veggies, you can clean up by piling all the tomato cuttings, cuke vines, squash leaves & tree leaves, straw & other dry carbon sources onto your chosen bed & begin to add your kitchen waste over the next few months.

I keep a shovel or better yet a pitchfork nearby in order to dig easily into the pile.  I also start in a corner & work my way around the bed clockwise adding fresh garbage into a new place each time.  That way the pile gets a chance to begin to heat up & compost nicely, and each fresh waste garbage addition finds a home with no other garbage surprise, but instead – is sandwiched & layered with carbon rich dry matter.

Now – if I add some worms, it will be an awesome worm bin!!!  Walk on by, and admire my cute compost pile…be sure and mention it to me too…

Keeping warm in these early winter frosts,

-Annie dirty jeans

PS I found a picture of this cute mini-greenhouse – isn’t it just adorable? And useful too…Creative projects with used windows…now that is another blog post for the future.

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