It's Easy Being Green

Proof positive that raised bed gardening has its perks: I unearthed these gems this cold late December afternoon out in the garden here at the Half-Acre Homestead. These were planted in late spring and there are many more in line to mature behind them. For anybody who doubts you can grow your own food in the winter this should tell you otherwise!

Popularity: 6% [?]

Frosty windows, glinting grass and foggy ponds overtly demonstrated the seasonal change this morning. Tri-Staters, if you didn’t catch the word yet, tonight we’re getting our first freeze warning of the year. That means you gardeners will have some work to do if you haven’t planned ahead.

We did and last night marked one of my favorite nights when it comes to the kitchen garden. It’s what I have affectionately dubbed the Hustle Harvest. This hurried effort is brought on once a year, every fall, when the forecast calls for the first frost of the season. When the call for frost is finally made by the National Weather Service, we bundle up and hustle through the garden harvesting every bit of tender produce that will be ruined by frost. Tomatoes, peppers, basil and other tender herbs that are still hanging on need to be picked.  Even all those green tomatoes will ripen over the next few weeks inside your home. You might even have delicious, bright red homegrown tomatoes to share at your Thanksgiving feast.

Last night was no exception. Talina and Everly had picked most of the tomato plants clean by the time I got home and had quite the wagon load waiting for me to haul in. I bundled up and with the fall nip descending as quickly as the sunset, hustled around picking a load of late season peppers and trimming down the basil plants. We ended up with abouts 30lbs. of green tomatoes that will ripen inside over the next couple of months, 2lbs. of bell and banana peppers and several bushels of fresh basil. The kitchen smells wonderful…that heady spicy scent of basil filling the air.

True, the Hustle Harvest means the end to another gardening season. This one was not quite so productive but it means the beginning to a new gardening year is just around the corner. The anticipation will last all winter.

Hustle Harvest 2011 netted about 30lbs. of green tomatoes, another large bushel of basil for drying and a handful of bell and banana peppers.

Popularity: 11% [?]

Here at the Half-Acre Homestead we take a lot of time to watch what we eat. Organic products get the green light to jump into our shopping cart at the store but we’re very mindful of everything else, especially foods that contain Genetically Engineered or “Modified” ingredients (often labeled as “GE” or “GM”).

Based on our research, we firmly believe GM or GE foods are not only a danger to our health but also to our ecosystem. The contamination issues alone are worrisome as genetically modified strains of plants begin interacting with the natural environment and with non-GM varieties. I don’t eat food with pesticides applied to it so why on earth would I want to eat food that creates its own pesticide inside the very plant I’m consuming? It’s abhorrent to think about. Add to that the track record of big agribusinesses who tinker with nature for their own profitability (like Monsanto) and you begin to see the big picture.

Here is a funny little video out right now encouraging consumers to contact the FDA and let them know you’d like your food to be labeled properly, alerting you if you’re buying something with GE or GM ingredients. I have no problem believing a majority of consumers will just continue down their blind pathway, buying a cart full of crap-tastic food and not thinking about the future consequences. I however would like to know what is going into my family’s body and would hope you do too.

Popularity: 5% [?]

We’re getting a crisp taste of fall here at the Half-Acre Homestead. We swung from the century mark down to about 60-degrees and all within a few hours this past weekend. We’re now donning light jackets to sneak out and take our evening stroll through the garden and I definitely am having to zip up when I go out and make the nightly rounds with our crazy menagerie of animals outside.

Despite feeling extremely sick to her stomach for reasons we'd later understand, my Homestead Hottie climbed right in to apple picking.

Looking for a break from the daily routine with our toddler and newborn, Homestead Hottie and I decided we wanted to get out and enjoy one of the fall activities we’ve come to really enjoy: picking apples. The first year we moved here we went to a u-pick apple orchard located in the middle of town. It was the staple of many family traditions in the area. We pulled up into the dusty parking pad to find three children and a horse hanging out in a small plywood shelter. After paying our money we were handed our two picking bags and off we went.

At some point during this excursion, walking up and down row upon row of this apple orchard, we came to the conclusion Homestead Hottie was pregnant with our first Darling Daughter. She looked greener and greener around the gills with each passing moment and at one point thought she was going to pass out. Needless to say, this apple picking excursion was the beginning of our realization we were headed down the path to parenthood. Memories were made and so was a lot of applesauce.

Instead of climbing, I took aim at the tops of the apple trees with one very handing wooden stick and would catch my results as they fell.

Fast forward three years and we’ve been super stoked to see our friend Joe Engelbrecht working on getting his fourth generation orchard up and running. While we couldn’t u-pick at his orchard last year, we bought plenty and plenty of apples from his farm store and turned them into preserved apple slices and several canning jars full of apple butter. In my opinion, they are some quintessential treats of fall.

This year, Joe’s u-pick orchard is up and running and we didn’t hesitate to jump in the first weekend we could. We know the longer you wait in the season to pick, the harder it is to find some good quality fruit so we didn’t want to drag our feet. After purchasing our picking bags at Joe’s store (he was charging $1 per pound and you got to decide between 5 or 10 pound bags), we were given directions on how to access the gravel trail meandering through adjacent corn fields and to the orchard laid out nicely on the slope above the store.

Pulling up to the rustic red barn marking the entrance to the orchard, you could begin reading the signs marking each row of apple trees. Much to Homestead Hottie’s excitement were a row or two of Jonagold apples. These are her favorite “everyday” eating apples and a variety our family chiropractor turned us onto when he discovered Talina didn’t like the texture or taste of most apples.

The orchard was overloaded with apples when we paid a visit with plenty still in our Darling Daughter's reach.

We quickly filled up a 5-pound bag of Jonagold apples after walking just one or two trees deep down the row. I wanted to get a mixed bag of a few of the other varieties Joe has to offer including Red Delicious, Golden Delicious and Braeburn. These three varieties aren’t quite at their peak of ripeness yet but I’m sure several days on the counter will help them get there.

Everly had a blast sprinting from tree to tree and gazing at the trees, overloaded with one of her favorite fruits to snack on. She even had a few apples that were within her short reach that she was able to pick and this made her quite proud. In fact, one of those apples didn’t even make it into the bag but instead landed firmly in her mouth. It was her picking fuel and the ultimate test of the quality of Joe’s apple crop. Everly definitely approved because aside from a shared bite or two, she downed that thing. Baby Adalyn slept the entire time we off-roaded her stroller up and down the orchard rows so she must have been enjoying herself too.

If you’re looking for a fun family activity to do one of these fall weekends, I would definitely recommend heading to Joe Engelbrecth’s Fourth Generation Orchard to pick some fresh apples. Not only are you supporting a local farmer by doing so, you’re supporting a unique local business. Joe and his wife are carving a very unique niche for themselves in the Evansville area and hopefully will find further prosperity here in the future. Happy picking!

Popularity: 10% [?]

Is it truly possible that a tide of change is surging in to the fattest city in the nation? I think it might just be possible with the addition of local farm markets, a new Fresh Market boutique grocery and one of the most shocking signs of change I’ve seen yet: a vending machine with healthier snack options.

A new, healthier vending machine located at Eastland Mall

This new Fresh! vending machine is located in the eastern entrance portal to Eastland Mall, right next to the Old Navy store. It also happens to be placed right next to the new electric train that will drive you and your kids around for a pretty penny, talk about a captive audience! However, the fact that this machine contains some healthy options such as Cliff Bars for Kids, fruit juice pouches, fruit snacks and Stacys Pita Chips makes this granola dad happy.

Sure, I know what you purists are saying: this isn’t good enough and its still processed food and what about those Kettle brand potato chips! What I have to say in response to that is this is a good solid move and I hope to see more trends in this direction here in Evansville. Only then will we begin the road to recovery as the fattest city in the United States…that and eliminating the McDonalds or other fast food outlet on every corner

Popularity: 9% [?]

Now is the time that Arizona citrus is reaching its peak harvest season. When I lived down in the valley, there used to be citrus everywhere you looked. In the area of old Scottsdale where I lived, the home subdivisions were actually carved out of citrus groves in the 1950’s post-war building boom. The developers did a nice thing and tried to leave as many citrus trees as possible while they were building.

The neighborhood I grew up in used to be a grapefruit grove. So consequently at the high point of my childhood home we had 12 grapefruit trees surrounding us. It was a daunting task trying to figure out what to do with so much fruit. As a kid I used to sell brown paper bags full of grapefruit for $5.00 and the best days to sell were days when you knew there were a lot of tourists in town (Fiesta Bowl, Super Bowl, Parada del Sol, etc.)

We definitely couldn’t eat the fruit of 12 trees and there wasn’t much inspiration surrounding grapefruit either. Sure we would end up eating a few as a “breakfast treat” or at least that’s what my dad would try and convince us of the supremely sour fruit. I do miss the intoxicating scent of all the citrus blossoms in the spring though and the sight of hundreds of bright fruits adorning trees in your own yard. Now that I’m older, I do have to say that I’m a fan of citrus and miss the plethora of the harvest sometimes. And, since I’m on my quest for sustainability I’ve also discovered a lot of different uses for the warm weather fruit.

The December issue of Sunset magazine had a great recipe for homemade Rosemary Limoncello. Limoncello is an intensely flavored liqueur typically served as an after dinner drink on Italy’s Amalfi Coast and adjoining Sorrento Peninsula. This is the perfect time of the year to make this homemade liqueur in the desert southwest because of the availability of lemons. If you don’t happen to have good access to lemons in your neck of the woods, you can order direct from some citrus orchards out here. The recipe recommends using Meyer lemons because of their fragrance. But you can also achieve excellent results using Eureka lemons. A local Arizona citrus orchard is McClendon’s Select. The Limoneira Orchard in Southern California offers Meyer lemons through their mail order business. Ojai Citrus also does mail order with mixed boxes containing a variety of citrus choices. You could also get a nice variety of swing-top glass bottles to put your limoncello in for giving out to friends and family once it’s matured. To me, it sounds like a great and different way to enjoy this year’s citrus harvest. If you have a favorite recipe using the refreshing flavors of citrus, let us know about it!

Rosemary Limoncello

Courtesy: Sunset Magazine, December 2007 edition

You will need:

18 lemons (washed and dried)

one 4-inch rosemary sprig (washed and dried)

2 bottles of 100 proof vodka (750ml bottles of Stoli or Smirnoff)

4 1/2 cups sugar

1) Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a 1 gallon glass or ceramic container with a tight seal. Add zest to jar.

2) Pour 750ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool dark place for about 40-days.

3) On 40th day, in a saucepan, bring 5 cups of water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.

4) Pour syrup and remaining 750ml. vodka over lemon-vodka mixture, stir and seal container. Let sit in a cool, dark place for another 40 days.

5) Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles. Limoncello will keep indefinitely in the freezer. Recipe makes 10 2/3 cups and will fill ten 8.5 oz. bottles.

Popularity: 11% [?]

Most of us know and understand that our society is a “throw-away society”. People just discard things instead of trying to figure out ways to use them completely. This is one of the many ideas I’ve studied a lot as I learn to live a more sustainable life. One way you can be especially resourceful is around food. No, I’m not talking about just freezing your leftovers for use in future meals. I’m talking about appreciating a harvest to its fullest extent.

We recently started buying whole fryer chickens at Sam’s Club to cook up for dinner. My girlfriend stumbled upon an amazing recipe called Salt Crust Roasted Chicken. It’s awesome and we’ve probably enjoyed the meal three times in the last few weeks. If you’re interested in the recipe head to her blog, Harvest of Daily Life. Once you pick the roasted chicken of the drumsticks, thighs and breasts many people would just consider throwing the rest out. But that chicken carcass still has at least two cups of perfectly good meat left on the bones! Think about all the possibilities for that meat: chicken soup, chicken stock, chicken quesadillas, enchiladas or chicken salad. Anything that would use shredded chicken is perfect.

Here’s the process:

1) Take your chicken carcass and place in a stock pot. Fill the pot with water so most of your chicken carcass is covered and start boiling away. Throughout the process add a couple cut carrots, stalks of celery, onion and some garlic. Just let the mixture boil away on your stove while you do other things. The longer you let it boil, the more rich and intense your chicken stock is going to get. Once it’s boiled for a couple hours, you’re done with the first step.

2) Next, pour your stock out of the pot and into a bowl fitted with a strainer. It will catch all the loose meat and bones. Put your strained stock off to the side. Now take a couple minutes to work your way through the bones, picking off the bits of meat. Discard all the bones, skin and pieces of gristly fat leaving you with a nice helping of chicken meat. At this point, you could recombine your fresh stock and chicken meat to make soup (chicken & rice or chicken noodle) or chicken & dumplings. You can also freeze the chicken stock in small containers for use in other recipes and freeze the chicken meat in small Ziplock baggies for use later too.

Last night, we boiled down the leftover chicken carcass and turned it into fresh chicken noodle soup. It made a huge pot of soup though, more than the two of us could eat in a couple nights! But, that’s ok. Yesterday we spent the day canning our leftover soup so it can be stored in the cupboard just fine. If you don’t want to go through the process of canning, you could also freeze the soup in containers and reheat them in the microwave. While we were at it, we also processed some butternut squash soup that we had stored in the freezer. In the end we came out with 4 quart jars of chicken noodle soup and 2 quarts of butternut squash soup! That will make a lot of meals and save us a lot of money. Plus, the feeling I have from keeping that food from going to waste is so good.

If you’re looking for a great recipe book with complete instructions on home preserving, I recommend the Ball Complete Book of Home Preserving. I’ve been using this book for more than a year now and I have discovered several recipes to use up extra fruit or other food items before they spoil. One of my favorites is the strawberry lemonade concentrate mix that you make from frozen or fresh berries and bottled lemon juice. Simple and refreshing. I’ll post the recipe below.  I had to buy mine piece by piece at the local hardware store. That kit would have saved me a lot of time!

Do you have a favorite way to make the most out of the food you buy and cook? Tell us about it and share your recipes!

Strawberry Lemonade Concentrate

Courtesy: Ball Complete Book of Home Preserving

You will need 6 cups hulled strawberries (I use the cheap bags of frozen berries), 4 cups freshly squeezed lemon juice and 6 cups of granulated sugar.

1. Prepare canner, jars and lids for water bath canning.

2. In a blender or food processsor fitted with a metal blade, working in batches, puree strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190 degrees F (88 C) over medium high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.

3. Ladle hot concentrate into hot jars, leaving 1/4 inch (0.5 cm) headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

5. To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to taste.

Popularity: 7% [?]