This is a wonderful chart from 1bog.org (One block Off the Grid)

Really have you ever thought about how much land you would need to meet all your family’s calorie needs for a year. This is a great chart.

1bog.org is an inventive group that can help you find the most cost-effective way to have solar power. One Block Off the Grid makes it easier and more affordable for homeowners to go solar by organizing group discounts, vetting solar installers, and providing you with objective information and advice along the way. Our solar advisors don’t work on commission. Their salary is the same whether you end up going solar or not, so the information you receive from One Block Off the Grid is always 100 percent unbiased.

Hat Tip: William Spear

It’s the first week of August and I thought the season was over but it turns out that all my snow peas really needed was more water. There have been some huge rainstorms in the past 10 days and there are many new pea shoots, flowers and more snow peas. Yahoo. Here is how I am preserving some for the winter.

Wash and string (peel down the stringy seams on both sides by snapping the top and gently pulling down)

Place in boiling water for 2 minutes

Cool in iced water 2 minutes

Pat dry and freeze in freezer bags or freezer-safe containers.

Do you know how large your ecological footprint is? Are you interested in lowering your footprint?

Look no further. The Center For Sustainable Ecology has put together a good quiz with wonderful information about all aspects of our lifestyles and possible changes we can make.

I took the quiz and found out that if everyone lived as my family does (which I thought was very frugally and consciously) we would still require more than one earth to sustain the lifestyle. It isn’t fair to the rest of the world to take such a large share of things.

The Ecological Footprint Quiz estimates the amount of land and ocean area required to sustain your consumption patterns and absorb your wastes on an annual basis. After answering 27 easy questions you’ll be able to compare your Ecological Footprint to others’ and learn how to reduce your impact on the Earth.

Farming is traditionally a physical and labor intensive endeavor. In the past, community efforts were often necessary for planting, harvesting, processing, including barn-raising and house-raising. Modern day farming has become mechanized enabling  farmers to “do it alone”. A lonely career. Through resurgence of smaller farming initiatives a wonderful community spirit has emerged. People are participating in CSA’s and organic and local farmers are recognized in their communities and are well-received at local farmer’s markets.

Enter the Crop Mob movement. A group of 19 farmers, apprentices and friends in the Triangle area of North Carolina (Raleigh/Durham/Chapel Hill) began to work together to harvest sweet potatoes at the Piedmont Biofarm. They have made it a tradition and out of that tradition has grown to over 50 groups throughout the US. Find your local group on the map.

From the Crop Mob website:

“Many crop mobbers are apprentices or interns on these sustainable farms. The need for community participation matches a desire for community among young people interested in getting into farming. The crop mob was conceived as a way of building the community necessary to practice this kind of agriculture and to put the power to muster this group in the hands of our future food producers.

Any crop mobber can call a crop mob to do the kind of work it takes a community to do. We work together, share a meal, play, talk, and make music. No money is exchanged. This is the stuff that communities are made of.”

For more information, please send an email to info@cropmob.org. And check them out on facebook.

VIA: Kay Carroll, Market Master, Litchfield Farmer’s Market

I have just learned the easiest way to freeze blueberries. In the past I washed the berries, drained them, laid them out on cookie sheets in the freezer to freeze individually, then put the frozen berries into freezer bags. LONG PROCESS.

Recently, T and I picked berries at Evergreen Berry Farm in Watertown, CT. We picked on the bushes that were NOT sprayed- as there are areas of the field that never seem to need protection from insects and some that do. Interesting permaculture conundrum there….

As we were leaving T noticed a sign with freezing instructions as follows (so easy):

Put your fresh-picked berries into freezer bags and put in freezer. When you want to use the berries remove from freezer and rinse.  

 OR

There are communities all over the world who are coming together with optimistic and infectious energy to create vital and lasting change for the good of all under the umbrella of The Transition movement. Transition Towns is about communities around the world responding to peak oil and climate change with creativity, imagination and humour, and setting about rebuilding their local economies and communities. It is positive, solutions focused, viral and fun. You can find out if there is a town in action near you from the US-based website or the global website. Or, you can start your own group!

These slides are from the film: Transition 1o1. Check it out.

This year the chamomile just volunteered and the plants are putting out so many flowers I can’t keep up with the harvest. I really need a harvest rake from Johnny’s Selected Seeds, I have always harvested by hand. I dry the flowers on screens and then store in a tight-lidded jar out of the sun. It is wonderful to drink chamomile tea any time of year, with local honey. It is a relaxing bedtime tea, can help with baby’s colic, and other digestive issues, is used as a hair rinse to lighten blond hair, is known for its anti-bacterial properties and considered a universal remedy by the Egyptians. There is great chamomile trivia at teabenefits.com including the fact that chamomile has high amounts of quercetin which is known for its anti-inflammatory and anti-histimine properties.

The time to pick the flowers for drying for tea is when the petals go behind the yellow center- see above.

In this next photo you can see the different positions of the petals. The flower in the foreground, to the right is ready to be picked.

Years ago this tincture was recommended to me by Susun Weed to help me with sleep issues. Over the years I have used it to calm menstrual cramps, calm anxiousness. It can be dried and used as a smudge along with sage and mugwort. It makes a bitter tea- so sweeten with honey and use it for a stress-diffuser. Livestrong.com has a good article listing other uses for motherwort. Also, more good information at Herbalist.com where it mentions that motherwort is well-known and used in Europe:

The sedative (nervine) action of the herb, claimed by the herb’s historical use was demonstrated scientifically well enough for the Commission E, the official German herbal pharmacopaea,  to recommend it to the public………Older scientific data on the herb’s neurological and cardiac properties are based on studies by Chinese researchers of an extract called leonurin from Leonurus sibiricus, an herb very closely related to Leonurus cardiaca.   

Susan Weed has a wonderful 3 minute video on how to tincture this herb.

To tincture: you will need a jar with tight-fitting lid, scissors and vodka. Cut the top 8-10 inches of the flowering tops. Then cut the plant material directly into your jar. The flowers are prickly, be cautious. Put enough flowers and leaves to tightly fill jar, pour in vodka to very top. Put on lid, shake, turn over a few times to make sure most of the air bubbles are dislodged, maybe you’ll need to add some more vodka. Then label, leave in dark place for 6 weeks. Strain, put in smaller dropper jars.  Voila.

Now, for a little comic relief, check out the geeky wedding cakes at bewelldogood.blogspot.com

I wonder how one could make these gluten-free and sugar free and food-color-free….

My favorite:

hat tip:  @juliaroy

Perfect treat for Father’s Day- I’ve just picked 4 quarts of organic strawberries at McEnroe’s Farm up in Amenia, NY. Tough picking because they’ve let the weeds grow up- so there were thistles to wrestle with (ouch) and slim pickings because this is only their first week of picking. So I was a bit early. Hope my dear friend, T, will go with me later in the week or even next week. No matter, I’ve frozen 3 quarts (for sorbet and the winter) and will use the rest for shortcake topping and for snacking. They are very sweet!

I have tried a new vanilla muffin recipe from food.com. It only makes 9 (really, I tried to stretch it but 9 it is) muffins/cupcakes so you might like to make more, these are going to go fast in my house. I also used a gluten free flour mix instead of all the separate flours. 22 minutes in the oven was perfect time. The recipe also has chocolate frosting. I am not going to make that. I will make strawberry topping, see below.

• Prep Time: 30 mins
• Total Time: 1 hr
• Serves: 9, Yield: 9 Cupcakes

Ingredients

◦                                  2/3 cup soymilk

◦                                  1/4 cup canola oil

◦                                  3/4 cup agave nectar

◦                                  2 teaspoons vanilla extract

◦                                  1/4 teaspoon almond extract

◦                                  1 1/2 cups gluten free flour

◦                                  1 teaspoon baking powder

◦                                  1/2 teaspoon baking soda

◦                                  1/4 teaspoon salt

Directions (adapted from food.com):

Preheat oven to 325°F;

Line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.

 Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.

Add flour, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.

Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.

Let cool in pan for 1 hour to allow agave to set.

Serve with 2 cups strawberries halved and cooked with 1 T maple syrup or honey, 1 cup water and 2 T arrowroot powder on low flame, stir until thickened;

Garnish with fresh berries and whipped tofu cream topping (1/2 cake organic tofu, 2 T tahini, 1 T agave syrup (or to desired sweetness) , pinch salt, 2 T grapeseed oil blend until smooth and creamy.