BayBranch

backyard urban farming ~ lakewood, oh

vermi what? or worms eat my garbage….. September 27, 2008

Filed under: at the homestead, worms eat my garbage — jojobickle @ 4:12 pm
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worm bin covered with black plastic

worm bin covered with black plastic

since last year, we have had a home-built wooden box about 4′ x 2′ by 6″ high on the floor of our basement. we built this to experiment with vermicomposting–using worms to compost our organic waste. having read the book, worms eat my garbage by Mary Appelhof, we decided to give it a shot since our compost pile outside seemed to be too far to schlep during the cold winter months. the process is actually not that hard once you get the worms going and get over the fact that you actually have worms in your basement. in our case, no rogue worms have gotten out of the bin and the whole set up is not offensive to the olfactory senses. so, how did we set it up:

materials needed

  • wooden or plastic bin (with airholes drilled in the sides and bottom)
  • shredded newspaper
  • dirt
  • worms, of the red wiggler variety
  • food compost (no meat, oils or dairy)

worm bin with food waste

food waste covered with shredded paper

shred newspaper (we used a store-bought shredder) and soak in water for 5-10 minutes. wring out excess water and spread paper in your bin. mix in a couple of handfuls of dirt. add your worms (we put in about 500 worms to start). then we added food waste about once a week. the ratio of paper to food waste should be about 70 / 30. the worms eat the compost and the paper and leave behind worm castings, which are hands down the best garden fertilizer going!

other good sites to reference include:

six steps to set up worm bin
Composting Your Organic Kitchen Wastes with Worms

benefits

  • keeps food waste out of landfills
  • produces the best organic matter for your garden
  • it’s cool to see the full life cycle of the veggie waste from our garden help next year’s crop flourish
 

how to make raspberry jam… September 9, 2008

Filed under: in the kitchen — jojobickle @ 8:50 pm

on saturday, we went to rosby’s berry farm to pick raspberries. the berries were bountiful, juicy and sweet, despite a few problems with sun spots (which doesn’t effect the taste). after about an hour, we had 6 qts of berries (plus a tummy full of goodness from all our sampling…thank goodness they didn’t weigh us coming and going). their farm is beautiful, complete with 10 acres of berries, a play area for kids and very friendly border collies.

since we picked so many, we froze a couple quarts, ate several at every turn through the kitchen and also made some jam, which is a quick and easy process.

to make jam, first assemble all the implements. below is our list:

-jars and lids (you can only use vacuum pack lids once)
-boiling water processor (large pot filled with water and a wire rack for holding jars in place)
-ladle
-pectin (fruit contains pectin already and fruit that is not quite ripe contains more pectin than ripe fruit)
-sugar
-other handy tools include rubber spatula, tongs, funnel, magnetized prong to get lids out of boiling water, smooth spatula to remove air bubbles from jars

Steps to make low sugar jam

  1. crush 5 c. berries (we used a pastry blender, but you can just use a spoon)
  2. add 3/4 c. water
  3. add 2 1/2 c. sugar
  4. add 1 package of pectin in pink box
  5. bring to rolling boil, stirring continuously, at this point boil for 1 minute while still stirring
  6. turn heat to low and using a cold spoon take out a spoonful of the berry mixture. set aside for a couple minutes. check the consistency of the jam to ensure it is setting properly. if it isn’t setting, boil it again, adding a bit more pectin. alternatively, you can try adding corn starch (we have not tried this trick, but a friend assures us this works)
  7. take sterile, heated jars and fill to 1/8 in from top, cover with heated lids and screw top on
  8. once all jars are filled, immerse all jars in boiling water and boil for 10 minutes
  9. remove and let cool and vacuum seal
  10. store for tasty treats later (makes the best PB&J ever!!!)
 

peppers on the grill…. September 7, 2008

Filed under: in the kitchen — jojobickle @ 7:08 pm
in addition to harvesting tomatoes, we are also enjoying peppers! last year, we barely got any peppers and this season, we have red and yellow peppers and they are super tasty. tonight we grilled them….see recipe below.
yellow peppers

yellow peppers

Recipe: roasted veggies with sweet potatoes (serves 4-6 people)

3 large sweet potatoes, diced
3 medium peppers (red or yellow), chopped
2 large onions, chopped
1/2 c. cashews
4 cloves garlic, diced
1 bunch fresh rosemary
3 T. olive oil
1 T. balsamic vinegar
salt and pepper to taste

combine all of the above ingredients except the peppers in a bowl and let sit for about 30 minutes. heat grill (you can also saute in a pan). toss the mixture in a grill basket. leave for 15-20 minutes, stirring occasionally. chop the peppers and toss with some olive oil, salt and pepper. test the potatoes for softness. if they are close to done, toss in the peppers and let cook for another 10 minutes. serve and enjoy!

 

tomatoes are so yummy…. September 5, 2008

Filed under: at the homestead — jojobickle @ 8:53 am

have you ever eaten a tomato in the middle of winter that tasted like cardboard? well, let me tell you, picking a tomato off the vine, slicing it open and watching the juice drip onto the cutting board is a beautiful thing. i add a little salt and eat it just like that, letting the entire goodness of each slice fill my mouth with the taste of summer! absolutely delicious! hope you are enjoying your own tomatoes or finding a local farmer’s market to get the freshest ones you can….

ripe tomatoes ready to eat

ripe tomatoes ready to eat