Spring Planting

Feeling good.  Feeling fine.  Spring is here and I get to get some sun.  I spent most of the day yesterday in shorts and no shirt, running around the yard doing various things.  We had 100 straw bales delivered two weeks ago and they are ready for planting.  We have our tomato starts and some more Swiss chard and other cruciferous types.  I've got some more strawberries; six more plants.  Most of the ones we had from last year wintered over nicely

Straw bales arranged for planting

I even got a couple of grape vines from the feed store and I'm going to plant them along the driveway.  I will need to put up a fence rail there for them. I got the only two vines left at the store.  One is Concord and the other is Fredonia.  Fredonia. Reminds me of the Marx brothers movie, "Duck Soup," and the mythical country of  Freedonia.

This time we doubled the straw bales side by side to achieve more stability.  Only one little row at the back is still single.  I also kept a couple of bales for the backyard for more herbs.  Then two more bales went under the porch for alternate bedding for the chickens.  Speaking of chickens, there are dandelions and other wild edible greens that are busting out all over and the chickens are loving it.  I will snatch up handfuls of dandelion and feed them through the wire.  I wish I could still let them free to eat what they wanted to, but I have to protect my plants, so we are back to bringing the food to them.  As I was digging out my corn and bean area I must have gathered a dozen or more grubs which I fed to the chickens and, of course, that is like candy to a little kid.

Leafy walkways that will smother the weeds

This season I am doing much better with the walk areas by piling on the leaves in a very thick fashion.  They will smother the grass and other weeds and as they decompose they will help hold in even more moisture between the bales and further condition the soil for next year.  The other advantage in doubling the bales is that we can do more of the companion gardening.  Twyla has been reading up on it and we will be planting marigolds with the tomatoes. I'll post more about that after we get more things planted.

I also plan to get some good things done along the steep slope in the back yard to have more things planted in the next few days.  I still have a couple of berry plants that were given to us by an English woman in North Carolina.  I planted a McIntosh and a Gala apple tree in the two front corners of the property and it is so nice to see the little green buds starting to sprout.

Even though it means lots of hard work for the coming days, I'm really excited about getting it done and seeing all of these things growing.  We went out to dinner with some local folks who are also big into gardening and we were talking about how there just is no comparison between the stuff you pick fresh out of your own garden versus the stuff from the supermarket. You have no idea how many days or even weeks that produce has been in transit or sitting in a warehouse or distribution center somewhere.  I wish I had a dollar for every time I've shared one of my own homegrown tomatoes with someone who claimed to not like tomatoes, only to hear them say with surprise, "You mean THAT's what a tomato is supposed to taste like?!  Wow!"  And the same is true for lettuce, spinach, cabbage, peas, beans, and corn.

When Being Dense is Good

Have you ever stopped to really consider that the modern convenience of refrigeration is REALLY modern.  I mean, it has only existed since the early 1950s? Somebody figured out that the Second Law of Thermodynamics meant that it was possible to figure out a way to use chemistry and modern machinery to make heat flow  in such a way to cool things down, even in a tropical environment.  Amazing.

But modern, or should I say "post modern" man has become so irresponsible and lazy that he just takes this modern convenience for granted.


I'm pretty sure that anybody reading this has experienced a power failure and has had the experience of losing food and having to clean up the mess of thawed out freezers and refrigerators. Imagine the cleanup in New Orleans after Katrina.  Sorry for that mental image, but I've got a point to make.

What if refrigeration wasn't just temporarily gone for a few days? What if you were pretty sure that it was gone for the indefinite future?

Canned tomatoes and pickles

That's what we are planning on.  We still freeze stuff.  But we "can" a lot of stuff.  I put the word can in quotes because I have no idea how many people might come to this site and not understand this archaic term.  It's funny because the home, or do-it-yourself process doesn't involve cans, but rather jars.

Anything you see or buy in the grocery store that comes in a can, you can "can" yourself. (Why do I suddenly have this image of kicking legs and ruffle skirts?)  We haven't done it yet, but one of the next things we will can is chicken.

Left hand

Two things I need to type out at this point:  I just came back from a seminar about butchering animals.  I hurt myself pretty badly yesterday around noon. I was cutting up my spent tomato vines and other plants and in a rush I snipped my pinkie.  Okay, I really snipped my pinkie.  OKAY.  It's darned lucky I didn't hit the bone.  Picture to follow.  Shut up.  You know you want to see it.  It's a good thing there was a nurse in the house. She had me bandaged up and back to work in about 15 minutes.

So I'm sitting here trying to type and I've got duct tape on my left pinkie and it is seriously slowing me down.  Normally I can just type my thoughts, but this is like having a stroke or something.  It's taking forever to get the words out.  Now I know how stroke victims feel.

UPDATE:  Now I'm back to typing okay, but before I go back to doing any more gardening, I will have to bundle up the finger again.  So, where were we? Ah, the canning thing. I have to admit right here that Twyla is the one doing the canning.  I might help out with some of the prep work, like peeling and slicing, but she's the one who pays attention to the recipes and the time in the hot water bath. I chose to write about canning today because I went to a seminar last night at the church on butchering domestic and game animals, and the subject came up in passing when the risks of contamination were talked about.

Life is full of risks, but they are manageable when one uses caution and that rare thing called "common sense."  Sure, there is a possibility that you could get botulism poisoning from canned goods, even from store bought, factory produced food, but there are warning signs.  It wasn't that long ago that I opened a national brand can of tomato sauce and it turned out to be under pressure.  "DANGER!" I threw that can away.  Just use your head.

sliced for drying on silicone silpat

Canning is one of the safest and easiest ways to preserve your own food for long term storage.  With rare exceptions, most bad bacteria and other microbes that can harm you will easily die when exposed to temperatures of 140° - 160° F. Canning involves immersing the food and container in boiling water for anywhere from 20 to 45 minutes.  As the jars and lids cool down and you hear that distinctive pop as the vacuum sucks the lid down tight, you know you've got a good, airtight seal.

Apples, Tomatoes dehydrated

Another method of preserving food that takes up a lot less space is dehydration. For example; tomatoes are about 90% water, and it's the existence of that water that provides a medium for the microbes to rapidly decompose the fruit. Remove almost all that water and the remaining acid and other protective components will make the food last longer.  Vacuum pack the product and it will last for years.

Volume wise, this method is great because of how much food can be packed in such a small area. The jar of tomatoes you see on the right is approximately a dozen, and they are not even tightly packed.  I could add almost a dozen more and re-vacuum pack the jar.  There are more than a dozen apples in the other jar.  All the nutrition is there with no added chemicals or artificial preservatives.  These were done just using the gentle heat of the pilot light in the oven, since we have propane for the stove and oven and central heat.  And while the tomato is not really "sun-dried" I dare anyone to tell me they can taste the difference.

dehydrated tomatoes

Since we only have a couple of silicone silpats, another way to lay out fruits and veggies for drying without sticking, is to crumple a sheet of aluminum foil and then flatten it out, then swab it with a vegetable oil.  You don't want to cut the tomatoes too thin. You will be amazed how a slice of tomato nearly a quarter inch thick will shrink down to a paper thin piece.  My next project is to create a dehydrating box out of some relatively cheap materials.  I plan on taking step-by-step photographs of the process, in case anyone would like to duplicate it.

Another thing you should know is that there are lots of things that don't really even need refrigeration.  Chances are that everybody reading this has mayonnaise, mustard and ketchup in their fridge.  None of those things need to be in there.  Seriously. Did you know that even eggs can go two to three weeks in just moderately cool temperatures.

Stay tuned.

Gadgets, Tools, and Fools

Right after I was discharged from the Navy due to my inadequate hearing, I got a job as a mortgage loan processor. One of the underwriters that I worked with was a woman who made fun of the idea that you needed certain tools to do certain jobs.  I kid you not. She actually claimed that you should only need pliers to fix just about anything. Never mind that she didn't do anything like that for a living.  She just complained about how her husband had all these tools in their garage because he claimed he needed them.

Prior to attempting my Naval career, having been a Lieutenant Commander in the NJROTC in H.S., I had been a store manager for Discount Auto Parts, and had worked at a Ford dealership, doing brakes, air conditioning and various other repair work, and had even been a service advisor/customer liaison for the high-tech, ignition system, emissions control service area. I can tell you that the engineers who design cars are quite fond of designing machinery that require very elaborate and specific tools for maintenance and repair. There is a running joke that you can probably hear in any repair shop anywhere.

1st Mechanic: "Now why in the &*$^# did they make it THAT way?!?!"

2nd Mechanic: "The engineer probably caught some mechanic sleeping with his wife."

I give you that little introduction merely to emphasize how much I appreciate things that are simple and also extremely useful.  Some tools are simple and just do one thing and do it perfectly.  Some tools do really complicated things and require some skill to master.  So when you come across a tool that is incredibly efficient and simple and lets you do ten times more work with a minimum of effort, it's worth celebrating.  When it does so without the need for electricity or some non-muscular power source, it's even better.

That's why I love this little gadget:

This little baby cost us less than $30 brand new through Amazon and was probably invented a hundred years ago (I'm going to research that).

In case you have never seen one of these before, it is an apple-peeler-corer-slicer. Yep. All three are accomplished while turning the crank for about 5 seconds.  If all you want to do is peel, just undo the wingnut on the end there and swing the corer/slicer out of the way.  If you just want to slice and core, lock the peeler out of position.

Yesterday, Twyla and I processed 48 apples for making apple sauce.  Her very special apple sauce, and I highly recommend that you go see what she had to say about it on her blog. Now, had we peeled, cored, and sliced all those apples using a standard peeler and knife, it would have taken us a couple of hours, at least.  But with the two of us; me running the apples through the gadget and her trimming odd spots and cross cutting the slices into the stockpot, it took us a total of about 20 minutes.

It's very cool that the apples were free, and in fact, we could make a couple more trips to the source. Forty-eight apples made about six quarts of applesauce. We would like to do about a hundred more apples to be dehydrated and vacuum packed.  (I haven't blogged about it, but we did buy a FoodSaver vacuum machine.)

We try to get machines that do not depend on electricity or other fuel, but we weigh the labor saving against how much the tool will help us prepare food for storage.  I already have ideas for how to make a manually operated vacuum pump for future use. If we run out of mason jars or vacuum bags, I'll figure out how to store dehydrated meats and vegetables in other ways.

If you have any questions, that's what the comments box down below is for.

Shalom v'yom shishi tov,  Moshe