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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This is a Sponsored post written by me on behalf of Toms of Maine. All opinions are 100% mine.

Scrubbing your pearly whites while keeping a green lifestyle might seem like a challenge but with Tom’s Of Maine you can easily green up one of your daily regimens.  Normal toothpastes are often fraught with chemicals, half of which you could spend the better part of a day just trying to figure out how to pronounce.  With Tom’s, they explain every ingredient found in their products and most of them are sourced straight from nature and minimally processed.  They don’t use any artificial flavors, coloring, preservatives or fragrances.  The company even goes so far as breaking down the ingredient list in each product and explaining what it’s from and what it’s doing in your toothpaste or mouthwash.

Tom’s of Maine products are not tested on animals and every bit of their operation based in Maine strives to be as sustainable as possible.  Even all of their packaging is meant to be environmentally responsible and is scrutinized against the company’s recycling and Stewardship Model.  Employees spend 12 of their work days volunteering outside of the company and 10% of Tom’s profits are directed to human and environmental goodness.  These are old fashioned products made with high-tech science and research and a keen eye focused on environmental impacts.  Tom’s of Maine is producing a product that is as natural as possible without scrubbing your teeth with plain old baking soda.

I’m excited about Tom’s latest round of products called Wicked Fresh.  The new line of toothpaste and mouthwash uses powerful natural flavor oils and botanical extracts to provide even longer lasting fresh breath.  The secret is a flavorless botanical extract from licorice root combined with a punch of powerful natural mint flavor oils for what Tom’s calls a “refreshing taste that helps banish bad breath”.  Two flavors are offered: Cool Peppermint and Spearmint Ice.  The tube is completely recyclable.  The mouthwash is available in Cool Mountain Mint and Peppermint Wave flavors and is wrapped in compostable yet tamper-proof shrink wrap with a recyclable bottle and cap.  Make sure to check out their That’s Wicked Fresh contest page for a chance to win a $500 Target gift card.

Don’t forget you can follow Tom’s of Maine on Facebook http://www.facebook.com/TomsofMaine and Twitter @TomsofMaine

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If you have a backyard bird enthusiast roosting somewhere in your family tree you might be thinking about getting them a new feeder as a Christmas present.  Not all bird feeders are created equal though, especially those that look rich and come with a hefty price tag like the Copper Sip and Seed Bird Feeder.

The Copper Sip and Seed Bird Feeder looks great, especially right out of the box. After two years of review though, I can tell you the feeder has some major design flaws and doesn't weather well at all.

I received one of these feeders about two years ago and I watched it closely.  It took the birds awhile to discover it but once they did, they swarmed the two feeders and seemed to be getting their fill of seed.  I was worried that they wouldn’t have much room to maneuver or perch on the base of the feeders but it seems to work out for them.  The squirrels did unfortunately find the feeders and scaled the shepherds pole to show off their acrobatics and steal some seed.  They have not figured out how to raid the whole feeder and dump it on the ground yet so for now, they’re sort of foiled.

I have encountered what I think is one major design flaw with the feeders though.  The base where the seed pours out of the glass container does not have any drainage holes in it.  During rain or snow storms the base fills up with water and has nowhere to go.  That in turn soaks the seed which then clogs up the area where the seed pours out into the base.  I now have this little routine after the rain where I go out and tip over the feeders to dump out the water.  I then unscrew the base and break up the soggy seed and get it out of the feeder so it doesn’t mold or rot the rest of the feed.  A couple of times the rain has frozen over night and then I have to chip out the ice before the birds can get to their feast.  I’m hoping future versions of the feeder might include a drainage hold of some sort to let the water out. That would compete with the idea to use one to dispense water but their must be a solution.  Perhaps just a small covering on top of the feeder to direct rain away from the base.

Despite that problem, I think the Copper Sip & Seed Bird Feeder looks great out in front of our house.  The copper look adds a nice touch to the landscape.  I like being able to see the seed level and by the way it’s constructed from metal and glass, I’m hoping this bird feeder will last a lot longer than some of the cheap plastic ones I’ve used over the years.

UPDATE:

I’m now down to just one glass feeder tube because one of the tubes froze and shattered in the middle of  a bitterly cold night.  Also, I began using one of the tubes as a water dispenser as the manufacturer recommends but that also has some problems.  The process of filling the tube is a pain and you always lose half your water when you flip it back over after filling.  A filler hole in the top could easily fix this problem.  Also, after just two years outside the copper finish on the plastic is discoloring and rubbing off, making the feeder look dirty and beat up.  While it looks beautiful in the package and when you first put it up, the frustrations associated with filling and maintaining the look of this feeder gives me reason to recommend that you don’t buy it.

Popularity: 7% [?]

Is the price we pay for food really worth the impacts it will have on our life in the future?  I think it’s a question more Americans should be asking themselves as they cue in line for a meal at the drive-thru or pull in to the local convenience store as they nab 44-ounces of carbonated diabetic bliss iced in a Styrofoam cup.

If more Americans took the time to learn about how their food is made they would inevitably make smarter choices.  King Corn, a documentary highlighting the amazing influence corn has on our daily lives, is just another wake up call for people to change the way they think about the means in which they fuel their body.  I’m left wondering why a product that is nutritionally void for humans, deadly to the animals that eat it and is worth next to nothing on the open market is so beloved by our federal government.

As the harvest ramps up here in southwestern Indiana, more and more fields of Number 2 corn are meeting the combine this week.  I’m glad I watched the film King Corn, the brainchild of two college buddies, Ian Cheney and Curt Ellis.  It has given me a new perspective on a harvest process that I used to think was quaint and steeped in tradition but now I know is anything but.  According to the Environmental Working Group, more than $50 Billion has been paid to subsidize corn farmers in the past decade. Between 2003 and 2005, 66% of those subsidies only went to 10% of our farmers.

The Global Development and Environmental Institute in a report titled Industrial Livestock Companies’ Gains from Low Feed Prices showed just how far those grain subsidies stretch in our food system.  Between 1997 and 2005, the industrial broiler chicken industry saved $11.25 Billion and the industrial hog industry saved $8.5 Billion from the very farm bill policies that keep corn and soybean prices below the price of production.

King Corn goes on to show the dramatic rise in human consumption of high-fructose corn syrup over the past three decades and the severe health consequences we as Americans now face because of it.  I highly recommend this documentary to anyone interested in learning the impacts brought about by what you might think is just a quaint field of corn.

If you’re interested in purchasing a copy of the DVD:

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Awhile back I was sent a copy of the Green Princess Cookbook to review.  Several other books on green living and sustainability have been in que first so I haven’t paid much attention to the Green Princess Cookbook by Barbara Beery, that is until my wife T and I started searching for a green cake recipe for our daughter’s (we’ll call her Tater Tot)  first birthday.

Tater Tot was exclusively breast fed because booby is best!  Once Tater started on solid foods though, we’ve been feeding her Earth’s Best organic baby foods.  We feed her little in the way of processed or unnatural foods and avoid most things that retain pesticides and other harsh chemicals used in factory farming growing practices.  Tater doesn’t get much in the way of refined sugar either because both T and I have seen the outcomes of children who get way too much at an early age.

With that said, T and I have been trying to find recipes for a more natural first birthday cake.  We don’t necessarily want to go entirely vegan on this because little Tater Tot hasn’t made the decision to go that direction yet.  Tater’s Mommy and Daddy love their meat very much but we’ll support her if she eventually decides meat products aren’t for her.  Since we’ve been on the hunt, T pulled the Green Princess Cookbook from my book review stack and we began pawing through it.

Based on the title, you’d think there would be a lot of natural or in some way environmentally friendly recipes in this cookbook.  I wish I could say that was the case but instead, we found ourselves looking at a cookbook that had merely a sprinkling of the “green” idea laid out in its recipes.

The forward does recommend you try to use organic or locally grown ingredients whenever possible but this is a suggestion that virtually any cookbook author could slap in front of their recipe collection too.  The book is geared toward children and Beery did a good job including easy to make items like Organic Orchard Salsa and Solar-Power Strawberry Lemonade (which actually does have to warm up in the sun as part of the recipe).  They’re novel ideas and take a good step in teaching younger kids about organic foods and greener living practices.

You might be disappointed though when you come across recipes like No-Bake Brownie Cupcakes.  The idea is to use less resources by not using your oven to bake them but unfortunately the recipe calls for a package of brownie mix as its base.  We all know that’s not only resource intensive but surely there is a way to make your own no-bake brownie mix instead of trying to rely on another box of processed food.  The recipe for Off-the-Vine Zany Zucchini Muffins goes the same route, using a box of spice cake mix for its base.

I have to give Beery some credit for trying to spread the teachings of greener living to her childhood cooks.  There’s a greener living tip on each page and some recipes leaning toward learning about how to be sustainable like making your own butter.  Parents could expand discussions on each topic while helping their budding chef whip up their recipe and maybe teach them even more about living life a little greener.

I’m giving away a copy of the Green Princess Cookbook so if you’re interested in entering, here’s how you do it:

1)  First leave a comment on this post

2)  Secondly, send me an email to easygreen@greenpreferred.com with a favorite organic or green recipe you like to make with your kids or for them and a short story explaining why it’s your favorite.

3)  Finally, follow me on Twitter and re-tweet the following message:

“I just entered the Green Princess Cookbook for kids giveaway put on by @GreenPreferred.  Learn how to enter and win http://bit.ly/c1Phcu”

The contest will close on Friday, May 7th, 2010 and the person with the most creative recipe and story will win the cookbook for their budding chef.  Keep checking back for a free recipe or two while the contest is running. Good luck!

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This past week the cacophony of lawn equipment has officially heralded in warmer weather here in southwestern Indiana.  The first warm and sunny day we had last week apparently awoke every neighbor’s desire to mow their lawn, even though most hadn’t even grown an inch.  With lawn work and garden cleanup comes a lot of waste and the question of what to do with all of it.

I generally mulch mow my lawn meaning I finely chop the clippings and leave them on my lawn to decompose and provide green manure for the rest of the growing season.  If the lawn is too thick or too long, I’ll compost the clippings.  Most of the time it just simply doesn’t make sense to throw grass clippings away.  It’s a great waste of time and resources to bag all those clipping, haul them out to the curb for pickup and watch all that water and fertilizer you bought get hauled off to the landfill.

That said, there are times when you do need to bag yard waste and there are greener alternatives to the normal plastic lawn garbage bag you might buy.  This past week I’ve been trying out some EconoGreen Plastics bags made by Jig-A-Loo.  The company has just released a line of trash bags and plastic drop cloths made entirely from recycled plastic.  They also claim the bags are “oxodegradable”.  Supposedly an additive in the plastic helps accelerate the decomposition of the plastic into simple organic compounds when it’s exposed to oxygen.

In my tests using a handful of bags the company sent me to try out, I found them to look, feel and hold up like most normal bags.  They weren’t any more puncture resistant to twigs and sticks but also weren’t like the thin, cheap trash bags you might find at the discount store.  If you do have some trash that needs to be thrown away and can’t be composted, these bags seem like a good option to help reduce the environmental impact at least just a bit.

The EconoGreen line includes large trash bags, tall kitchen bags, lawn and leaf bags, contractor bags, garage and automotive bags, wet/dry vac liner bags and drop cloths.  Home Depot is said to be carrying the full line of EconoGreen plastic products.

Popularity: 7% [?]

Imagine the joy of this past Saturday.  The sun was shining.  The sky was a vibrant blue.  Birds were chirping.  It warmed up to a positively balmy 50 degrees.  The snow had completely disappeared.  Now imagine today’s disappointment when I awoke to see another dusting of snow outside!

Mentally, we are definitely done with Winter.  I’m not sure what has all the sudden pushed us past the tipping point here in our household.  Maybe it’s the cabin fever talking but regardless of the reason, we want to see an end to our current season.

My "pile" of seed catalogs. It's one of my many piles that endlessly frustrates my poor wifey.

I’ve been trying to make myself feel better by burying myself with a pile of colorful and always enticing seed catalogs.  It makes me not only feel better but provides a little glimmer of hope that I will one day be back outside, enjoying the warmth and sunshine while laboring or simply enjoying our garden.

As you probably remember from previous posts, I’ve been toiling with my vegetable gardening “method” for the year.  Historically, our little family of three has moved just about every year, going from one rental to the next.  That won’t happen this year since we’ve actually solidified our existence and purchased a house.  Now we can put down some more permanent roots in our garden as well.

Last Fall, I took some time and read Lasagna Gardening.  I’ve known for awhile that no-till gardens are much more environmentally friendly and figured Patricia Lanza’s book might be enough to spur me in the no-till direction when planning our permanent veggie garden.  About halfway through her book though, I was frustrated.  What I needed to know, the way to lasagna garden, was literally two paragraphs worth of material in the beginning of the book.  Lay down a thick layer of newspaper to smother weeds and grass and then simply pile up loose, friable, organically supreme soil for your garden beds was the basic gist.  I’m glad I only checked the book out at the library and didn’t waste the money buying her book.  It was perfect for a beginning gardener who might be discovering this new found hobby but not for me.

I felt like I didn’t have many other options though and tried to mentally design how this lasagna garden would look in my backyard.  Our yard is already small and so I was really only looking to expand my vegetable space to about 19 feet by 12 feet, a little more than 200 square feet.  I started looking for cast-offs from everyone’s front yard, Fall decorations: straw bales.  Lanza’s soil mix suggests straw as a good component to help build your raised beds up above the original soil surface.  The idea is that the straw will compost with your other organics and produce a top-notch soil.

As Winter pushed deeper into the calendar, my straw bales sat untouched, well at least by me.  Dixie, our doofy but lovable dog, has been smart enough to use the straw bales as a warming perch this winter.  Every morning she sits with a yoga-like patience atop those bales, warms herself in the early morning sun and keeps watch for the mouser cat Haley to wander back from her early walk to eat breakfast.  The more Dixie sits, the more the straw bales break down making it easier to spread into future garden beds but frankly she seemed to be getting more use out of it as a makeshift sundeck.

Dixie sits atop her straw bale sundeck. It's a product of my procrastination and her keen, dog-like ingenuity. To the right you can see our composter, poorly visited bird feeder (which will be moved) and a torn up piece of trellis used to keep Dixie off of what was left of the collard greens.

Knowing my yearning to pick something, my wife gently nudged me in one direction with a little Valentine’s Day present.  It was Mel Bartholomew’s All New Square Foot Gardening:  Grow More in Less Space.  His concept, ditching the inefficient practice of gardening in long single rows, made much more sense for our tiny backyard.  I haven’t blogged a bit lately, in part because I’ve spent the past seven days reading Bartholomew’s book from cover to cover and embarked on the design process of our own square foot garden.  Check back tomorrow for more on how I designed our 2010 vegetable garden and what I’ve been able to get done so far.  Hopefully it will trigger you to start planning your own and make the most of your garden space and your wallet!

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