Catching Up

I've been away for quite some time. Overwhelmed with all the work that needs doing combined with some vacation time had me chilling out on the couch during my downtime. But Winter temps are driving us indoors, everyone is home and currently well, and so I am vaguely beginning to get a grip.

The garden is done for the season. I had high hopes for a seasonal garden with hotboxing for winter. The overwhelmed problem dashed those hopes. So instead I put my garden beds to rest. I cleaned all the plants out (saving a ton of green tomatoes) and filled the beds with a thick layer of fallen leaves. I had to rake anyway and the leaves will help the bed warm faster in the Spring, will help protect the soil for nutrient loss during Winter's precipitation, and provide some nutrients as the bottom most leaves decompose.

I discovered that if you're patient, green tomatoes will ripen inside when packaged with an already ripe tomato. I've heard this also works subbing the ripe tomato with a banana, but haven't tried it yet. We've been snacking on some gorgeous yellow cherry tomatoes as the ripen for us. The flavor isn't the same, but it's better than throwing them out. I have used them in a lot of recipes to replace (or enhance) bell peppers. I gave away all the regular sized green tomatoes. I didn't have time to pickle them as I would have liked but they went to good homes where they were pickled and appreciated. Next year, I'm tackling that myself. I'm hopeful I can trade a jar of pickled cauliflower for green tomatoes.

I've harvested most of the herbs. I've left the Rosemary, Parsley, and Sage. All three plants look like they absolutely adore this cold weather (though they aren't supposed to be happy). I did pack the area around the pots with more fallen leaves. I've successfully overwintered less hardy plants this way in the past. The rosemary has tripled in size since planting in Spring - it's got a good chance. I'm sure the parsley and sage will give in eventually, but I'm hoping to keep them through Christmas to utilize their fresh flavors.

In a few weeks, when the cold really settles into my bones, I'll be getting out my planting guides and books and start planning next year's garden. I'm looking forward to an early start next year. All the boxes are in place, the soil is ready, and I'll be able to jump into the season right away. I'm very excited and grateful for it.  I already have some thoughts worth remembering: the yellow squash and zucchini plants were beautiful in bush form and I'll plant just as many next year, though now I know to watch for that pesky Yellow Cucumber Beetle. I'm not sure yet what measures I'll take against them, but I've got plenty of time to plan. They decimated our curcubit plant harvest this year.

In the meantime, my attention has come back indoors. I've ordered a large roll of bubble wrap and will be sticking it to the windows to increase their insulation. This is a new thing for me, but it seems scientifically sound as well as simple to install. [Cut to fit the window, spray the window with water, stick on the bubble wrap.] The husband says larger bubbles are better (and I believe him). I won't do all the windows - I really am not interested in looking at it all the time - but I've got some very large windows that could use a little extra help. I'm hoping the extra large roll arrives in time to get it all done this weekend.

I also made my first batch of laundry detergent today. I acquired the ingredients some time ago but was holding off until my store bought supplies were nearly out. I went ahead and started using it today, with a little store bought on the shelf as a backup in case this batch doesn't work out. After much reading, I went for the powdered version (2 cups grated soap - Fels Naptha, in this case, 1 cup Washing Soda, 1 cup Borax). I figured the powdered version was less work and took less space than the liquid detergent. If it doesn't work well, I'll up my game to the liquid version. I do believe the liquid is cheaper overall (at $0.02/load vs $0.05/load for powdered) but the difference isn't enough to convince me to do the extra work. We'll see how it turns out.

I'm pleased to say that as a family, we've made the transition to homemade sandwich bread. I'm experimenting with recipes and all have been welcomed. The pumpkin yeast bread is a little on the sweet side now that I've grown accustomed to wheat or sourdough breads, but it  does make a great turkey sandwich. I've managed to keep my sourdough starter going for a few months now and am quite pleased. Since the weather has cooled off so much, I've taken to leaving it out on the counter instead of stashed in the fridge. It isn't quite as ready as a "ripe" starter but it's certainly more awake. Hopefully I can remember to feed it often enough - or it will go back to the fridge.

In deference to the season, I've moved the canning supplies back downstairs. No need for countertop living anymore. I'll miss it a little. I'm pleased with the groaning shelf downstairs, though. The kids are anxious to break open our pickles. We opened a jar of peaches the other day and everyone was happy.

I'm off to tackle today's school lesson. We've got a few more weeks until Christmas break happens. More about homeschooling later.

Herbs are Awesome.

Currently growing in my herb pot collection:
[Read with this cautionary note: I am not an expert. I'm slowly stumbling forward learning and putting new things in practice. The following information provided is a summary of research done, much of it accomplished by scanning through the web and gleaning the most commonly presented and reasonable information. Please consider these as my personal notes about each plant. If you have health problems, consult a professional. I'm just here to take up a corner of 'net.]

Bee Balm
What? There are two varieties carrying around this common name, Monarda Didyma and Monarda Fistulosa. M. Fistulosa (also known as Wild Bergamont,  Oswego tea, and Horsemint) has lavender flowers. It grows wild in the NE and is less fragrant than M. Didyma. M. Didyma has scarlet flowers.
Useful? Both plants are great pollinator attractors. The entire plant from ground up is edible, and used externally as an antiseptic (compress) and aromatherapy to soothe cold symtpoms. Like the cousins in the mint family, it can be used internally for digestion and as a calming therapy. I found some reference to it being used as a seasoning, especially for poultry.
Warnings? Avoid if you have had thyroid problems.
How? Flowers and leaves can be used fresh or dried. 
My plan: I'm going to wait until the plant flowers to get a read on which variety I'm growing. I'll probably end up drying the leaves to use in a 'calming' tea blend over winter.

Anise Hyssop

What? A member of the mint family. Not the pink and white Hyssop Oficianilis of England herbal lore, the flowers are an indigo/purple color. Many references list is as a N. American wild flower. It can get 2 to 4 feet tall. 

Useful? The bees love it. I need to move it out of my herb collection area and over near my flowering fruits and veggies to help attract the pollinators. The flowers are quite beautiful and retain their color when dried. Like the rest of the mint family, it can be used in tea. Little medicinal information documented, but it is a mint so it goes with digestion aids. The flavor is of licorice and dried or fresh leaves can be used to flavor teas, puddings, cakes, etc. The Kids call this one the "candy plant" and like to pick a leaf for munching on when we walk by the pot. 

Warnings? This is not a substitute for hyssop. Pink and white flowers = hyssop, purple = anise hyssop. Just so we all know what we're looking at.

How?Flowers and leaves can be used fresh or dried. 

My plan: I'm going to try to take advantage of the bee power of this plant and move it next to my flowering fruits. The Kids can continue to munch on the leaves. When winter frosts are imminent, I'll pick the leaves and dry them for tea and seasoning baked goods.

Lemon Balm

What? More mint. The leaves smell much like lemon drops - lemon with a sweet overtone.  Like all mint, under the right conditions it will take over the world. I highly recommend using containers to limit it's expansion. 

Useful? The bees love this one, too. Edible from the ground up. Often brewed in tea for calming properties. Can be applied topically (in a cream) for cold sores. It has antiviral properties and can be taken as a tea, essence, capsule, etc. 

Warnings? May interact with thyroid medications. Not for pregnant or nursing women. 

How? If you're already making your own soap, oils, or beauty creams this is a great additive. For tea, leaves steeped fresh or dried. 

My plan: I'm going to dry what I can when winter hits and keep it separate as I figure out the right balance of herbs for our bedtime cup of tea. In the meantime, I'll continue to add fresh leaves to my sun tea pot for a sweet, slightly lemony flavor. 

Rosemary

What? A small evergreen shrub. Not generally hardy in our zone but can successfully be wintered over with care. Famously listed in that song. Anecdotal evidence for improving memory. 

Useful? A little rosemary goes a long way, and fresh is far superior to dried. Well worth a corner of the herb collection.

Warnings? I didn't find any. Except: be cautious when using. A little is great, and you can always add more if it wasn't quite enough. Taking it out is so much harder.

How? Fresh from the plant, chopped fine. Added at different stages of cooking depending on the recipe. 

My plan: Use it more. It is amazing with chicken. Also makes a fantastic side item when combined with honey, drizzled on some peaches, and grilled. 

Bay Laurel
What? It's a tree. Or, it will grow up to 60ft in the right temperate conditions. In this zone, it will be more like a small bush. Dark green, waxy leaves. This is the same bay leaf you can find dried in the herb pantry. Very slow growing.
Useful? The jury is out. Mostly, it's used an a culinary herb to lend a certain flavor and fragrance to soups, stews, and tomato sauces. It's got some historical references, but since I don't make a practice of weaving leave filled stems into crowns, I probably won't be using it that way. However, critics do say that fresh bay leaves are incomparable to dried. 
Warnings? Not hardy in this zone. Will need to be cared for meticulously if outdoors or brought indoors for the cold season. 
How? Fresh leaves right off the plant, or whole branches if you weave. 
My plan: See how it goes. My plant is a tiny little thing and I've got a stack of dried leaves in the pantry right now. I'm hoping it will overwinter. 

Pennyroyal
What? Yet another mint. Very different in flavor and odor, however. Small leaves, moist growing conditions, not as hardy as other mints. 
Useful? Historically used for everything from digestion aid to headache remedy. Sits with the mint family in the general modern herbal world. Also was used in culinary applications, but it's quite pungent and would need lots of experimentation. If you're a Nirvana fan, it's just plain cool to be growing it. 
Warnings? None that I found, but I'd stick with the recommendations to avoid if pregnant, nursing, or suffering thyroid issues (the warning set for the mint family). 
How? Fresh or dried leaves.
My plan: Try to grow it. Two starter plants have failed so far this year. But The Husband really wants enough to brew some tea, being completely taken in by the flavor.

Basil

The Lowdown: Herb. Green. Goes great with tomatoes. The basis for pesto. Necessary in pizza sauce. Shall I go on? Can also be used in soaps, creams and essences if it's a scent you find favorable. Will not winter in our zone. Harvest throughout summer for great fresh taste. As frost threatens, pull all the leaves and dry them for flavor applications over winter. The more I cook fresh summer produce from my garden, the more I want to use fresh basil. 

Oregano

The Lowdown: Solid culinary herb. Creeping plant. In spite of my best efforts to ignore it, my oregano has chugged on for years now, slowly trying to take over the whole bed. In the late spring, I cut it back to a more manageable degree. I prefer this item dried because trying to pick and chop all those tiny leaves drives me to distraction. I also think the flavor is better developed dried. Just pick, wash, and set aside to dry someplace warm (and preferably bright). Hang if necessary. Once it's crunchy and dry, hold above a big bowl or cookie sheet and rub it between your hands. Go gently and the leaves will crumble, making it easier to pick out the stems. I don't generally let this herb go to flower, but I admit to willful ignorance in Fall. 

Dinner!

Tonight's dinner brought to you by (mostly) homegrown stuff.

Pesto Couscous with Veggies.
2 cups couscous, prepared according to package directions
1 yellow crookneck squash, sliced thin
4-5 tomatoes, diced
1 cup pesto

1. Make pesto. 2.  Fix the couscous. While it's cooking, slice and dice veggies. 3. Saute squash in olive oil with salt and pepper. 4. Toss together in a bowl. 5. Serve.
Serves 5 (ish)

I served it warm, but I bet it would be good cold, too. The recipe I was working from suggested zucchini, but I don't have a ripe one. Saute only the "hard" veggies - tomatoes would go too soft in this recipe.

Pesto
2 cups fresh basil, leaves only
2 tbsp minced garlic
1 tspn salt
1/2 cup pint nuts
1/4 cup Parmesan cheese
Olive Oil

Put everything but the olive oil in a food process, process on low until a paste forms. While the processor is running, slowly stream in olive oil until the paste thins out to your liking.

This is quite fragrant, so store in an airtight container. I wonder how well it would freeze. I might have to try that. Also, this recipe is pretty forgiving. I like a bit more pine nuts in the mix. Try it out, you can always experiment.

Homemade Laundry Detergent

When you're looking at this general trend towards self-sufficiency/homesteading, one of the most common household replacements is homemade laundry detergent. Users say it's just as effective as the store bought kind and a lot cheaper. I figured it would be an easy thing to swap out in our lives, requiring little time or effort. I've been putting it off, mainly because I recently found some 'free and clear' Tide on clearance and have been using it up. It's not quite all gone yet but it's time to start thinking about the next run of detergent. I'm biting the bullet and going homemade.

I was in and out of stores yesterday, searching for the base soap, washing soda, and borax. I was driving through a rural area, and I tried places like Rural King and Dollar General, because in my mind they would be the "right" sources. No luck (though I scored a great deal on 1/2 gallon mason jars). I finally found the borax at Target. Then, on a whim, I checked my 'boutique' grocery store today and found the soap and washing soda on the shelf. The prices were reasonable, too.

I've got all my ingredients. I'm working on dredging up the energy to put them all together. I'll let you know how it turns out.

The recipe for powdered detergent:

2 cups Fels Naptha Soap (finely grated)
1 cup Washing Soda
1 cup Borax

• Mix well and store in an airtight plastic container.
• Use 2 tablespoons per full load. 

Oh! For me, I will be adding an antibacterial and antifungal agent to the wash load - probably simply tea tree oil (15-20 drops per load, added in when I load the machine). The internet says you can also use essence oils to add a scent to the laundry. I'm super sensitive to scents, though, so I'll be skipping that part. I started adding tea tree oil a few loads ago with the regular detergent and there's no added smell. 

Also, I'm running a top loading HE machine. 

The Community Garden

Almost a year ago, I was attacked by something weird and decided to take my and my neighbors' suggestions to an actual active pursuit and lo! shocking amounts of paperwork later, we had  a community garden.

I could go on (and on) about the obstacles. The mind boggling effort it took to make something happen. The endless conversations about it. I won't, because I lived through it once already and can't stand doing so again. Let's just say it was a draining process. As a matter of fact, it was so draining that by the time my planting beds were all ready to go I didn't have the energy to actually plant stuff. It's a rewarding end product, though, so there's that for the situation. Assuming we don't violate the terms of our lease, the garden is good to go until 2017.

We aren't able to plant into the ground. The lot previously held a home that was destroyed by fire. Demolition involved bulldozing much of the building into the basement, then covering with some dirt and grass seed. We've got bricks, rocks, etc. heaving out of the ground all over the place. I personally like planter beds for the 'containment' factor but our depth was an issue forced upon us by the terrible condition of the ground.  I have two 2x12ft planter beds. The beds have about 20inch worth of "planting mixture" in them.  In addition to my two planter beds, there are seven more beds of various sizes. There's still room for more in our lot and we're hoping to expand next year with more participants. But for now, we're just six households with varying degrees of experience trying to muddle through the worst drought our area has seen in recent history.

The garden charter requires that the planter beds be filled with a medium called "Mel's Mix." It's based on Mel Bartholomew's theory "Square Foot Gardening."  It's 1/3 peat moss, 1/3 vermiculite, and 1/3 mix of five different composts. Frankly, using it and his planting guide has been amazing. I've seen more produce than I expected in spite of the weather, late planting, bugs, and inexperience. It's expensive to start up (vermiculite is rather costly) but you don't have to replace it each year. Honestly, I'll be putting some more planting space in next year and I won't use anything else. I recommend his book, too. Everything you need to know as a beginner is in there. I'm not compensated for this endorsement. I just actually believe in the method.

In the spring, I planted six heads of lettuce, 36 radishes, eight snap peas, 12 green beans, and a pumpkin. As time went on I added tomatoes and bell peppers, then zucchini and yellow crookneck squash. We ate our way through the lettuce and radishes. The snap peas were a complete failure. The green beans were great but didn't make it through the intense heat, and that whole planting area was given over to a started plant a friend gave me - turned out to be a vining cantaloupe variety. We're munching on squash every week, zucchini almost as often, tomatoes almost every day, and harvested an eight pound pumpkin. And it's just the beginning of August.

That's all for now. I'll be more specific later about the plants and the garden. I'm content with an overview tonight.

I strongly recommend "Square Foot Gardening"  http://j.mp/SquareFootGardening

Bread Making

I started making our own sandwich bread shortly after Mother's Day, 2012. I usually ask for emotional esoteric things like "Everyone do a good deed today" for this sort of commercial holiday. But I had been eyeing a book for quite some time and took the opportunity to ask for it, instead. And behold! My own copy of "Make the Bread, Buy the Butter" by Jennifer Reese. After devouring the whole thing, I came up for air really wanting to make some bread. I've got  bread rising in the oven as I type this, waiting until some of the heat for the day gives up and goes to sleep.

Why now? In part, I had a moment when I realized that my family was eating an average of two loaves of sandwich bread a week. It's not exactly a cost thing because I was buying the cheap bread, anyway. But the cheap bread from the store was prone to being easily smashed. It was soft and hard to spread peanut butter across evenly. It was a compromise texture that we would all eat but nobody was thrilled about. A cross between my white bread of childhood and Marc's (that the husband) desire for a chewier, better crumb. So I was buying two loaves a week of an inferior product that we just accepted as being okay. I figured I could do better. Also, a part of my brain is wondering about the sheer levels of preservatives in that store bought bread. Then I read the Reese recipe for "day bread" and it seemed so simple. "Can you stir?" she says. "Then you can make this bread." she says. Well, not only do I stir but I even have a quality mixer that will stir it for me! A slightly imperfect storm of reasons came together, and so now I bake our bread.

I should admit, I'm not strict about it. If I don't have time, if we're on vacation, if it's been over 100 degrees (F) for a week, then I buy the bread. If I find 'bakery' bread on discount the day before I was planning on baking at home, then I buy the bread. I haven't conquered sourdough yet (though that's on the list), so I buy the bread. But for everyday use, I bake the bread.

I started with Jennifer Reese's recipe from her book. I tweaked and played for awhile and here's what I'm using now:

1 tsp yeast (instant)
1 tsp sugar
3 1/2 cups room temperature water
5 1/2 cups all purpose flour
1 1/4 cups wheat flour
4 tsp salt

Add to bowl in order. Turn on mixer and let it run for 5-10 minutes. Divide between two greased loaf pans. Let rise 2 hours, covered with a damp towel in a warm location. Bake at 350(f) until light brown, approx. 20 minutes. Remove from loaf pans and place directly on oven rack. Bake an additional 10 minutes, or until loaves are golden brown and hollow sounding when tapped.

I've found this recipe to be very forgiving. So far, I've accidentally added way too much wheat flour, changed the ratio of AP flour and wheat flour based on what I was running out of, forgot about it and let it rise for almost 3 hours, and left the mixer running for varied amounts of time. The bread always comes out a little differently but still quite tasty. I would recommend a mixer, though. I tried hand stirring as suggested in the book but we all found the bread too dense for our tastes. Using the mixer for awhile builds up a bit more gluten and makes a lighter bread.

Reese suggests cutting a piece of bread hot and snacking with some butter. I can say it's absolutely the most delicious this way. I have a hard time stopping The Husband from eating half a loaf. If you do this, though, I strongly suggest that you trim off the end piece before cutting a slice. Then place the end piece up against the cut loaf and wrap the whole thing in a clean towel. Without this, I found the bread went stale very quickly (overnight). An uncut loaf can sit unwrapped until completely cool. It's summertime, so I store both loaves in a plastic zip-top bag in the fridge. Once winter hits and the kitchen isn't so hot all day, I may use the breadbox/paper bag recommended in the book.

The primary objection my family has is that I always bake bread at night. My target start time is 10pm. It's just too hot to turn the oven on during the day and I'm not an early riser. I'm told that I'm tormenting the family with such tasty smells so late in the evening.

You can find "Make the Bread, Buy the Butter" by Jennifer Reese at Amazon http://j.mp/MakeTheBread

Oh, P.S.: I save all the stale bits and ends that nobody wants to eat and shove them into the freezer. Then I can use the leftovers to make bread crumbs and croutons.