It's Easy Being Green

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.

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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.

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Our three little Auracana hens are growing bigger and bigger every day and their personalities are developing more too. Check out our live chicken cam where you can see a video stream from their pen 24/7. Just click the video box to the right of this post and sit back to watch the fun! You can also chat with me live via Twitter using the hashtag #babychickcam

I finished assembling the backyard chicken hutch that Talina got as a birthday gift from her parents and soon it will have its own special place out in the vegetable garden. In the meantime the chicks will stay inside where it’s warm and dry. Don’t get discouraged if you don’t see the chicks on cam. They’re probably just trying to get some privacy as they sleep right beneath the lens of the camera. Those naps don’t last long though so check back regularly to see what kind of trouble they might be getting into.

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Our newest additions to the Half-Acre Homestead have arrived.  We picked up three Auracana chicks from one of our friends yesterday who made a big order and wanted to share in the fun.  Auracanas are the “Easter Egg” chickens that lay green and blue eggs.  We’ve kicked around the idea for a year or two, just wanting to start out with a couple hens to provide us some eggs.  Our decision was pushed last year when we had a terrible problem trying to combat the swarms of squash bugs that devastated our zucchini and summer squash plants, leaving us little to enjoy.

Unfortunately we lost one little girl late this afternoon.  It seems the long journey was just too much for her.  She was sluggish on arrival but some sugar water helped perk her up.  Her activity improved along with her eating and drinking but late this afternoon she just quit moving around and wouldn’t get back up again.  We were really excited about her because she had different coloring from the other two girls and it looked like she was going to be a standout.

Our other two girls seem to be doing just fine.  We’ve been getting a kick out of their little antics, spontaneously falling asleep and waking up.  They love to cuddle too.  They’ll roost in the home office for a few weeks until the weather is nice enough for them to transition out full time.  Now it’s time to build them a little garden hen house.

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There’s been a lot of talk about how harsh our everyday, household cleaners really are.  Not only to ourselves but also to our environment.  We’re beginning to see some, commercially produced cleaners that are more natural and biodegradable.  It’s a small niche market right now but as the green movement picks up, more and more companies are turning to more sustainable options.  Not only will it be better for our environment in the long run, it will also protect our children from allergic reactions, poisonings and illnesses in kids associated with chemical-laden cleaning products.

Smaller companies like Seventh Generation are working to produce more natural cleaners and more sustainable lifestyles.  The Burlington, Vermont company lends its employees up to $5,000 to buy a hybrid car or make energy-efficient upgrades to their homes.  They also reimburse employees up to $500 for alternative commuting costs and gives them another $500 to buy energy efficient appliances.  The company also participates in a reforestation program in New Orleans.   Another company making environmentally friendly cleaning products is Method.

Even cleaning giants like Clorox are entering the green age.  This month they’re releasing their new line of cleaners called Greenworks.  The eco-friendly products will be sold right alongside their normal line and will apparently cost about 20% to 25% more.  As part of their move to get on the green movement, the Clorox company also purchased Burt’s Bees for $950 million back in November.

I’ve been interested in making some environmentally friendly cleaners at home.  I recently bought two different books that have different formulas and recipes for homemade cleaners.  I picked up Homemade: How to Make Hundreds of Everyday Products Fast, Fresh and More Naturally and 1,001 Secret Household Hints and Formulas.  I’ll of course post my thoughts on these books when they finally arrive.  I’m hoping they turn out to be helpful in our pursuit to continue living in a more sustainable way in 2008.

Do you have a homemade or store-bought cleaner that’s environmentally friendly and works great?  Post a comment and let us know about it!

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If you’re looking to become more self-sustaining, growing and preserving your own food is an excellent way to achieve that goal.  Not only is it probably one of the easiest ways to achieve your sustainability, it is also one of the cheapest.  For some reason, I had always imagined home canning to be a bygone era but reaching back I could vividly remember one of my Mom’s old high school friends canning her own jams and jellies frequently when I visited.  Maybe I thought, it’s not that far out of vogue.

As Homestead Hottie and I looked for more and more ways to make our life more green and self-sustaining, food preservation seemed to be a logical next step following our entry into growing some of our own food.  Home food preservation does take time but the end results are so worth it and will save you a ton of money in the long run.  You won’t have to rely on a run to the grocery store for a canned good but simply walk into your kitchen pantry.  Check out this video as I show you how we turned a bumper crop of green tomatoes into a half-dozen quart jars of our own, homemade pasta sauce.

If you didn’t catch my post on how to ripen or use all those end of season green tomatoes,  click here.

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It’s Saturday and still dark out which means it’s time for me to gear up and get ready to make my last rounds of deliveries for the week today.  Before I take off, I like to check my email and peruse the scheduled happenings of the day.  One event I’m sad I’m going to miss is the launch of the new Nissan Leaf this afternoon.

In a bid of creative social marketing, the folks at Nissan will be streaming live the delivery of their first electric car to one lucky customer.  What better of a way to build hype around a green product than to involve the rest of the world at the same time.  I’ve followed the Leaf from conception to pre-order and am now excited to see the thing finally hitting the streets of our nation.  Homestead Hottie even has her eye on one now so maybe there will be a Leaf in our near future.

We need more of this kind of ingenuity and excitement around products that will help us maintain a sustainable life here on Mother Earth.  I’m hoping more U.S. companies will get on the wagon and start planning for our future, not only to save our world but to put our workers and our country as a whole back on track to lead the world by example and thus bring back prosperity.

If you’d like to join in the Nissan Leaf Event today (scheduled for 1:30 PST), than click this link.

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