It's Easy Being Green

So I haven’t really announced to my readers yet that I’m getting ready to make a cross-country trek to a new home. I’m leaving Flagstaff, AZ after so many wonderful years and heading to Evansville, Indiana. I got a new a job there, the cost of living is much lower and I will have a long growing season to spur a quite productive garden. At least that’s my hope anyway! The drive is more than 1500 miles and we obviously can’t take perishable food on the road with us. So we’ve been dwindling down our supplies both in the cupboard and in the freezer. That’s led to some very uninteresting meals but also extremely low grocery bills. I knew we hoarded food for a reason!

Within our stash of food, we had several bags of frozen fruit. Two of those bags were a triple berry mix with raspberries, blueberries and blackberries. The third was a bag of strawberries. I’ve dipped into them on occasion to make one recipe or another but they were mostly unused. Not wanting to waste all those berries or give them away, we decided to whip up some quick batches of no-pectin jam. Pectin is that stuff you buy in the little box at the grocery store that gels up your fruit mix. I didn’t have any to begin with and really didn’t want to waste the gas driving into town for some so I found pectin-free jam recipes online (my canning book was packed away by my very efficient box packer).

My first batch of triple berry jam worked out great. I found a recipe that basically is nothing but 4 cups of fruit and 4 cups of sugar. Boil it until it gets to 220 degrees and then can it in sterilized jars. Pretty simple! But my next batch of strawberry jam wasn’t working out so good. After an hour of rapid boiling I could not get the temperature to climb above 203 degrees. Getting worried I headed to the world wide web to do some SOS searching on what to do. Luckily, I stumbled across Laura and Barb’s blog called My Sisters Kitchen. Their blog post on making jam without any added pectin informed me of a temperature correction formula if you’re above sea level. At 7500 feet, I definitely needed to correct down on a boiling point for my jam!

I quickly rushed back to my kitchen and began putting my strawberry jam into sterilized jars. Those two saved my day! I could have been waiting for strawberries to boil until they absolutely could boil no more and turned into some strange gooey concoction that would have made for a dish washing disaster! Check out their blog. They seem to have a lot of wonderful recipes and life experiences to share. I’m going to add them to my frequent list!

What have you done to avoid wasting food?  Have you found yourself making changes due to rising food prices?  Share your hints and tips with our other readers.  For some time we’ve been using a whole chicken right down to the bones for several meals.  For more on that, read The Art of Resourcefulness.

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Have you ever thought about the environmental impact of all those paper coffee filters you might use to make your pot of coffee every morning?  Our last coffee maker required a special kind of paper filter.  But we tried to make the environmental impact of those as little as possible by purchasing unbleached filters and composting them, complete with the coffee grounds when they were done.

Reducing that impact can be simple and save you money in the long run.  You can buy a reusable hemp or gold coffee filter to fit your coffee maker’s filter basket.  They range from as little as $3 on up to about $15.  You could even to make filterless coffee by picking up a french press, a fun way I’ve found to make an unusual cuppa morning joe!  Do you have a reusable coffee filter?  If so tell us how well it works and any challenges you’ve faced!

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By now, just about everyone has heard about the mysterious dilemma plaguing our world’s pollinators.  Honey bees are dieing off in vast numbers and no one is truly quite sure why they’re vanishing.  Some scientists have started hypothesizing what is behind the drastic decline in bee populations.  Some have speculated cell phone signals, a virulent disease and even pollution as a cause.  Now one group of researchers is looking into the bee dilemma with a unique, grassroots approach:  The Great Sunflower Project.

The project is led by Gretchen LeBuhn, an associate professor at San Francisco State University.  LeBuhn says she’s interested in broad areas of conservation and the bee is one of her most interesting subjects.  If you sign up to help LeBuhn’s research project, they will send you a packet of wild sunflower seeds.  Once you plant them and have sunflowers, the researchers will email you a particular weekend that you are supposed to head out into your garden and watch your sunflowers.  Twice per month you will plant yourself in your yard so you can record how many bees visit your sunflowers within 30 minutes.  Then you record the data and send it back to the researchers.  The goal is to find out where exactly bees are in trouble and what areas don’t seem to be impacted by the mysterious death.

I think the project is a great way for anyone who understands the impacts of bees on our life.  It’s said that one out of every three bites of food has been visited by a native pollinator and if they totally disappear, we’ll be in some major trouble.  Just think about the things you can learn by participating in this research.  If you have children it would make for a great summer project, something for them to focus on come away with a feeling that they’re helping to make a difference too!  If you want to sign up, visit the Great Sunflower Project website and join the research.  Hopefully together we can make a difference!

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Would you believe that it is possible to have a floating greenhouse in New York that actually produces food? Well it is and the full scale greenhouse operation on the Hudson River in New York has once again opened its doors for all to see. The project is called the science barge and is a prototype of a sustainable urban farm. It also serves as an education center. Last year, more than 3,000 school students made their way through the Science Barge.

So what makes the floating greenhouse so special? Inside the greenhouse they grow tomatoes, cucumbers and lettuce with zero emissions and no runoff into the Hudson River. The barge is powered by solar, wind and biofuels and harvests irrigation water by filtering from the Hudson River and catching rainwater. The developers say the Science Barge requires 7 times less land and 4 times less water to grow than conventionally grown crops. In a city like New York, land has skyrocketed to the point that it would be nearly impossible to grow food in town. Riverfront barges could be the answer to the dilemma. Some studies have also suggested that there is enough rooftop space in New York to grown enough food for the entire city.

What are the hopes? The non-profit group New York Sun Works wants to demonstrate that it is possible for cities to reduce their global footprint by looking at ways to provide their own food. They say most land in cities is contaminated and shouldn’t be used to grow food anyway. That’s why they think they’re hydroponic growing system is the best, most sustainable way to grow! If you’d like to learn more about the project or how to visit, head over to The Science Barge website.

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Saturday was Arbor Day in case you missed it.  It is always seems like Arbor Day gets a bit overshadowed by Earth Day earlier in the month so I was even surprised when it popped up on my calendar just a day or two before the weekend.  In celebration of Arbor Day, The Arboretum at Flagstaff opened their doors for free on Saturday.  We trucked out there to see what was springing to life on the garden grounds.  It’s still been very cold at night but a lot of their penstemon plants are sprouting up along with various other native perennials right now.  Obviously nothing is in bloom but it was kind of fun to see the garden in that stage of awakening from spring.  Whenever I go out there I sit in awe of the amount of land they have and imagine what we could do if our garden could stretch that big.  Maybe one of these days, wherever we land, I will start an arboretum of my own to pass on to future generations just like Frances McAllister did here in Flagstaff.

On Sunday, our itch for green-thumb domination continued.  We headed to Home Depot and a local plant nursery to pick up lots of flowers, vegetables and seeds.  Some natives and cool weather perennials are okay to go outside in our cold nighttime temps.  But everything else will move in and out of the house for another month until the threat of a late frost has disappeared.  We expanded our herb collection to include chocolate mint, pineapple mint, apple mint, lemon balm and lavender.  All of them smell amazing when you prick a leaf.  We purchased a couple 1 gallon sized tomato plants to shuffle in and out while all of my tomato seedlings catch up to full-size in the window sill.  We picked up some bare root plants too like a concord grape, another hop rhizome for my home-brewing use, elephant garlic and a horseradish rhizome.

We bought some more seeds to plant too.  I have a large box of seeds, some of which are pretty old.  As I’ve been planting them in my starter trays, I’m keeping track of which ones don’t sprout or have a low germination rate.  Then I just toss them into the composter because they’re not going to grow.  So I picked up some pumpkin, sweet corn, rosemary, cilantro, bush bean and cantaloupe seeds.  It’s challenging in the high-mountains of Arizona because our growing season is so short.  It’s only 103 days long!  So, you have to pick varieties of veggies that are often smaller and mature more quickly.

We’re very ready for the gardening season to kick into full swing but we’re finding plenty to do while waiting.  How is your garden growing?  Let us know about what activity you have going with your green thumbs right now!

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Okay, maybe you’ve decided you want to live a healthier lifestyle but going vegetarian just isn’t looking to good to you right now.  How about going Kosher?  Apparently there is a new movement in the world of Kosher food and people are buying it a lot lately.

You might be asking why would people buy Kosher food if they weren’t Jewish?  The answer is pretty simple.  Kosher food is supposed to be cleaner and more friendly when it comes to killing animals for meat.  Jewish law says pain has to be minimized when the helpless animal arrives for slaughter which is music to those ears who love a good steak but want the cow to be coddled before death.  For those who are trying to wean themselves off meat and maintain a vegetarian diet, look for labels that say “Kosher pareve”.  That label indicates the product was made without any meat products.

If you’re interested in learning more about Kosher food, head over to the Chabad Kosher Guide.  Be on the lookout for those “K” or “parve” symbols on your next trip to the grocery store and go Kosher!  You can join the 75% of the public purchasing Kosher products who aren’t Jewish.

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Scientists are beginning to prove many of the benefits behind eating organically grown produce. Researchers at the University of California, Davis just wrapped up a study that’s lasted 10 years. The group compared flavonoid levels in tomatoes that were grown conventionally and organically. Conventional farming uses fertilizers and insecticides to help the plant grow and maintain production. Organically grown produce zeros in on soil health through composting and manure applications and not using any chemicals. As it turns out, the organically grown tomatoes had a much higher level of flavonoids.

Flavonoids are known to help protect against heart disease, cancer and other age-related diseases like Alzheimer’s and dementia. One of the lead scientists on the project says the way our produce is grown has everything to do with how much good stuff it brings to our dinner table. The study’s authors, Alyson Mitchell and Alexander Chassy theorize that plants grown in an organic way devote more of their energy to producing flavonoids which in turn provide more protection from pests. But, Mitchell says there are some exceptions and not all organic tomatoes will contain the same amounts of flavonoids. She says that’s because soils, stresses and growing methods will widely vary between different organic farms.

This research goes a long way to prove that organically grown produce is much better for your health and in the long run. To read more about Mitchell and Chassy’s research, please click on this link.

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