Ingredients
4 peaches, skin and pits removed
4 habaneros, leave the seeds in or out depending on how spicy you like things
½ medium onion
4 cloves garlic
1 lime, juiced
1 teaspoon sea salt
½ cup apple cider vinegar
½ cup water
1 tablespoon pure raw honey or sweetener of choice
Instructions
Combine all the ingredients together in a high powered blender or food processor and process until the sauce is completely smooth.
1. Once smooth, place the mixture in 2. a pot on the stove over medium heat.
3. Bring to a simmer and simmer for 20 minutes, stirring occasionally.
4. Remove from heat, let cool and then store in the fridge. Enjoy!
Notes:
The flavors really come out and develop after a few days in the fridge. I have also found that the heat seems to get a little more mild with time in the fridge, too. If you find that your hot sauce is still too hot, stir in a bit more sweetener until it is to your liking.
MoreBeer - recipes and more!
.gif "Single Hop Recipes at MoreBeer.com")
Sunday, November 22, 2015
Friday, August 28, 2015
Been awhile!
What a beautiful day it is in Troy, this last week of August has been wonderful! I have to apologize it has been awhile since we have done any posting but we have been busy, both on the homestead and in the community, plus our youngest zombie just left for college.
In the community we have been working hard on caring for fruit trees on city owned property. An effort with Troy Urban Farming Initiative and community members to bring urban foraging to Troy. These trees are producing abundant fruit and seems the apple crop is gonna be a great one this year. Plus we are working to help save a local farm that produces food for the people.
In the community we have been working hard on caring for fruit trees on city owned property. An effort with Troy Urban Farming Initiative and community members to bring urban foraging to Troy. These trees are producing abundant fruit and seems the apple crop is gonna be a great one this year. Plus we are working to help save a local farm that produces food for the people.
 |
| This Rutgers is just under 1lb. |
 |
| Infected Cuke and Cantaloupe |
On the homestead the growing was not so great! Sadly we only got four habanero plants to produce and I use that term loosely. We have only gotten four peppers. In the list of other items we tried to do cantaloupe this year and we ended up with an infestation of stripped cucumber beetles and squash bugs. No cantaloupes, cucumbers, butternut squash and only a few zucchini. We did however have a crazy crop of tomatoes this year, featuring Rutgers Heirloom, Big boy bush and Roma's though blight is hitting them now.
Lettuce, celery and kale...god do we have kale! Out shined every thing, not so much for our beets, most were no bigger than an olive. Of course our potatoes have do outstanding, and we have already harvested about 50lbs. with more to go!
 |
| Sweet grass |
We also started a bit of experimental growing outside of the cantaloupe. We acquired some heirloom seeds, Algonquin Long Pumpkin, Uncle Leon Beans, and Vermont Red Cranberry beans. The long pumpkin is battling squash bugs right now but we have thee pumpkins. The beans did wonderfully and are now going into their fall growing after surviving rust and the heat. Looking forward to some dried beans and seeds for next year. We also got some plugs of sweet grass, for Zombie Di's basket making. They are in cups now and almost ready to get in the ground.
As the summer wraps up we are planting fall crops now, including some hardy lettuce, more beets. Hopefully the added compost will allow the beets to get a bit bigger. We also need to get the peach tree in the ground as well as a Pussy Willow we started from cuttings. That is about all for now but keep your eyes on Facebook as we work on some new recipes and share all that is growing in Troy and at the Zombie Jac homestead.
Sunday, May 3, 2015
4 Ways to Preserve Fruits and Vegetables
A permaculture design seeks to maximize the yield of food that grows in it. By promoting biodiversity, succession planting, stacking systems and the efficiency of use of space, a permaculture plot should be able, space permitting, provide a large proportion of the gardener’s required fruit, vegetables and herbs. And by treating the plants and soil with respect, making sure that there is a lot of organic matter in the soil so that plants can attain all the nutrients they need, the gardener should cultivate strong, healthy plants that give a large edible harvest.
One of the most appealing things about growing your own food is that you can go from earth to table in the minimum amount of time, ensuring your fruits and vegetables are at their freshest and most nutritious. But sometimes your productive plot will produce more harvest than you can eat fresh.
This abundance is not simply to be left to wither on the branch or rot on the ground. There are several options that the permaculturist can employ to utilize the extra food.
It could provide an opportunity to exchange with other local food growers. Often, particularly in urban areas where plots are typically smaller, neighbors will grow different types of vegetables and fruits. Swapping allows each to make use of their abundant crops and increase the range of their diet. A good harvest could also give the gardener a means to earn income, selling at farmer’s markets, for example.
However, another option, which involves keeping the produce onsite, is to preserve the fruit and vegetables that you do not eat at the time of harvest. This allows you not only to have those foodstuffs available even when they are not in season; it allows you to experiment with different ways of treating and eating your produce. Here are the primary ways of preserving fruit and vegetables.
Canning
Canning involves placing fruit and vegetables in airtight containers, typically glass jars, and so prevent bacteria getting to them. Canned good can be stored on shelves for years, if required. There are two methods, although one requires a specialist machine so may not be practical or cost-efficient for many people. This is the pressure canning method, which enables you to achieve temperatures above boiling point that foods with low acidity require to effectively neutralize the threat of the botulism bacteria remaining active. It requires a pressure canning machine and is the method used to can most vegetables, as they are low in acid. Fruit, being high in acid, does not have the threat of botulism, so can be canned using a simpler method. Just place your fruit in the jar, top with boiling water, leaving an inch or so of space at the top of the jar (to allow space for the fruit to expand), run a spatula around the inside edge to remove any air bubbles, then close with a threaded lid.
Whichever method you use, the jars must be sterilized before being filled. You can do this either by using sterilizing tablets such as those used for babies’ bottles, or by placing the jars (and their lids) in an oven on a low temperature for half and hour or so in order to kill all the bacteria.
Salting
One of the oldest methods of preserving food, salting can be used for meat and fish, as well as sliced vegetables. There are two methods. The first uses a low salt to vegetable ratio (between two and five percent salt per weight of vegetables). This level of salting promotes the growth of the lactic acid bacteria, which in turn inhibits the growth of other bacterial forms that could spoil the food. It also serves to slightly pickle the vegetables. The second method uses a higher percentage of salt (between twenty and twenty-five percent), preserving the freshness of the produce but adding a salty flavour when used, even after the salt has been washed off. Whichever method of salting you use, you need to store the produce in the refrigerator.
Drying
Drying dehydrates the fruit or vegetables, removing all the water along with the bacteria, yeasts and mold that live in the moisture. Besides altering the texture of the food, drying also modifies the taste, typically concentrating it. Dried food has the added benefit of being safe to store as is on your pantry shelf – you don’t need special packaging to keep it in or to keep it in the refrigerator. In some countries solar drying of food is a part of life, and if you live in an area that receives high levels of consistent sunshine, you may be able to dry food that way. More likely however, is drying in an oven. The technique requires low temperature and good air circulation so use the lowest setting and prop the oven door open – this allows the air that the moisture has evaporated into to escape.
Freezing
Freezing fruit and vegetables soon after they are picked serves to ‘lock in’ the flavor and freshness of the produce. Freezing and then ways to preserve fruit thawing a vegetable or fruit is the preserving method that will have an end product that most closely resembles the taste of fresh food. You effectively place the food in suspended animation in whatever condition it is in when you freeze it, so always freeze ripe produce, and avoid spoiled specimens. You can freeze the produce in wax-coated cardboard containers, in plastic boxes or jars made with very thick glass. It is recommended that you blanch vegetables you are going to freeze in boiling water for a minute or so beforehand – this limits the activity of enzymes that may spoil the produce if stored over a long time. You need a temperature below freezing point for effective long-term storage, so use the freezer compartment in your refrigerator for food that you will use within a month, as temperatures in these rarely get down to the requisite zero degrees. When thawing food, leave at room temperature until completely thawed, rather than trying to thaw in the oven.
One of the most appealing things about growing your own food is that you can go from earth to table in the minimum amount of time, ensuring your fruits and vegetables are at their freshest and most nutritious. But sometimes your productive plot will produce more harvest than you can eat fresh.
This abundance is not simply to be left to wither on the branch or rot on the ground. There are several options that the permaculturist can employ to utilize the extra food.
It could provide an opportunity to exchange with other local food growers. Often, particularly in urban areas where plots are typically smaller, neighbors will grow different types of vegetables and fruits. Swapping allows each to make use of their abundant crops and increase the range of their diet. A good harvest could also give the gardener a means to earn income, selling at farmer’s markets, for example.
However, another option, which involves keeping the produce onsite, is to preserve the fruit and vegetables that you do not eat at the time of harvest. This allows you not only to have those foodstuffs available even when they are not in season; it allows you to experiment with different ways of treating and eating your produce. Here are the primary ways of preserving fruit and vegetables.
Canning
Canning involves placing fruit and vegetables in airtight containers, typically glass jars, and so prevent bacteria getting to them. Canned good can be stored on shelves for years, if required. There are two methods, although one requires a specialist machine so may not be practical or cost-efficient for many people. This is the pressure canning method, which enables you to achieve temperatures above boiling point that foods with low acidity require to effectively neutralize the threat of the botulism bacteria remaining active. It requires a pressure canning machine and is the method used to can most vegetables, as they are low in acid. Fruit, being high in acid, does not have the threat of botulism, so can be canned using a simpler method. Just place your fruit in the jar, top with boiling water, leaving an inch or so of space at the top of the jar (to allow space for the fruit to expand), run a spatula around the inside edge to remove any air bubbles, then close with a threaded lid.
Whichever method you use, the jars must be sterilized before being filled. You can do this either by using sterilizing tablets such as those used for babies’ bottles, or by placing the jars (and their lids) in an oven on a low temperature for half and hour or so in order to kill all the bacteria.
Salting
One of the oldest methods of preserving food, salting can be used for meat and fish, as well as sliced vegetables. There are two methods. The first uses a low salt to vegetable ratio (between two and five percent salt per weight of vegetables). This level of salting promotes the growth of the lactic acid bacteria, which in turn inhibits the growth of other bacterial forms that could spoil the food. It also serves to slightly pickle the vegetables. The second method uses a higher percentage of salt (between twenty and twenty-five percent), preserving the freshness of the produce but adding a salty flavour when used, even after the salt has been washed off. Whichever method of salting you use, you need to store the produce in the refrigerator.
Drying
Drying dehydrates the fruit or vegetables, removing all the water along with the bacteria, yeasts and mold that live in the moisture. Besides altering the texture of the food, drying also modifies the taste, typically concentrating it. Dried food has the added benefit of being safe to store as is on your pantry shelf – you don’t need special packaging to keep it in or to keep it in the refrigerator. In some countries solar drying of food is a part of life, and if you live in an area that receives high levels of consistent sunshine, you may be able to dry food that way. More likely however, is drying in an oven. The technique requires low temperature and good air circulation so use the lowest setting and prop the oven door open – this allows the air that the moisture has evaporated into to escape.
Freezing
Freezing fruit and vegetables soon after they are picked serves to ‘lock in’ the flavor and freshness of the produce. Freezing and then ways to preserve fruit thawing a vegetable or fruit is the preserving method that will have an end product that most closely resembles the taste of fresh food. You effectively place the food in suspended animation in whatever condition it is in when you freeze it, so always freeze ripe produce, and avoid spoiled specimens. You can freeze the produce in wax-coated cardboard containers, in plastic boxes or jars made with very thick glass. It is recommended that you blanch vegetables you are going to freeze in boiling water for a minute or so beforehand – this limits the activity of enzymes that may spoil the produce if stored over a long time. You need a temperature below freezing point for effective long-term storage, so use the freezer compartment in your refrigerator for food that you will use within a month, as temperatures in these rarely get down to the requisite zero degrees. When thawing food, leave at room temperature until completely thawed, rather than trying to thaw in the oven.
Sunday, April 26, 2015
81 things you can compost
Our list moves well beyond raw veggies. You're likely to find a surprise or two, I know many of my fellow composting friends will argue a few items in the list below but if it can be composted I am all for it!
Home composting isn’t just for farmers anymore! The practice is becoming increasingly popular among urban environmentalists who are eager to cut their landfill contributions: from apartment dwellers growing gardens on top of NYC roofing, to folks who participate in their local municipal compost program, to homeowners looking to turn their backyards into a teeny tiny sustainable city farms. Composting is a key component of the eco-friendly puzzle, because it takes waste that’s destined for landfills and turns it into usable, nutrient-rich soil, which is perfect for gardening. Most people focus on kitchen scraps, but that’s just the very tip of the composting iceberg. Did you know you could also include the following? Just be sure that anything you compost is not made from plastic (in the case of the rope) and free of toxic chemicals (sawdush, ashes).
Dryer lint
“Dust bunnies”
The insides of a vacuum bag (just empty the bag into the compost bin)
The contents of your dustpan (just use discretion)
Coffee grounds
Coffee filters
Tea bags/loose leaf tea
Soy/rice/almond/etc milk
Nut shells (but not walnut, which may be toxic to plants)
Pumpkin/sunflower/sesame seeds (chop them to ensure they won’t grow)
Avocado pits (chop them up so they won’t sprout)
Pickles
Stale tortilla chips/potato chips
Stale crackers
Crumbs (bread or other baked goods)
Old breakfast cereal
Bran (wheat or oat, etc)
Seaweed/nori/kelp
Tofu/tempeh
Frozen fruits and vegetables
Expired jam or jelly
Egg shells
Old, moldy "soy dairy" and other dairy substitutes
Stale Halloween candy and old nutrition/protein bars
Popcorn kernels (post-popping, the ones that didn’t make it)
Old herbs and spices
Cooked rice
Cooked pasta
Oatmeal
Peanut shells
Booze (beer and wine)
Wine corks
Egg cartons (not Styrofoam)
Toothpicks
Q-tips (not the plastic ones)
Bamboo skewers
Matches
Sawdust
Pencil shavings
Fireplace ash (fully extinguished and cooled)
Burlap sacks
Cotton or wool clothes, cut into strips
Paper towels
Paper napkins
Paper table cloths
Paper plates (non wax- or plastic-coated)
Crepe paper streamers
Holiday wreaths
Balloons (latex only)
Raffia fibers (wrapping or decoration)
Excelsior (wood wool)
Old potpourri
Dried flowers
Fresh flowers
Dead houseplants (or their dropped leaves)
Human hair (from a home haircut or saved from the barber shop)
Toenail clippings
Trimmings from an electric razor
Pet hair
Domestic bird and bunny droppings
Feathers
Fish food
Aquatic plants (from aquariums)
Dog food
Rawhide dog chews
Ratty old rope
The dead flies on the windowsill
Pizza boxes and cereal boxes (shredded first)
Toilet paper and paper towel rolls (shredded first)
Paper muffin/cupcake cups
Cellophane bags (real cellophane, not regular clear plastic)
Kleenex (including used)
Condoms (latex only)
Old loofas (real, not synthetic)
Cotton balls
Tampon applicators (cardboard, not plastic) and tampons (including used)
Newspaper
Junk mail
Old business cards (not the glossy ones)
Old masking tape
White glue/plain paste
Happy composting, everyone. Please tell us what you compost!
Reprinted from Mothernews Network
Home composting isn’t just for farmers anymore! The practice is becoming increasingly popular among urban environmentalists who are eager to cut their landfill contributions: from apartment dwellers growing gardens on top of NYC roofing, to folks who participate in their local municipal compost program, to homeowners looking to turn their backyards into a teeny tiny sustainable city farms. Composting is a key component of the eco-friendly puzzle, because it takes waste that’s destined for landfills and turns it into usable, nutrient-rich soil, which is perfect for gardening. Most people focus on kitchen scraps, but that’s just the very tip of the composting iceberg. Did you know you could also include the following? Just be sure that anything you compost is not made from plastic (in the case of the rope) and free of toxic chemicals (sawdush, ashes).
Dryer lint
“Dust bunnies”
The insides of a vacuum bag (just empty the bag into the compost bin)
The contents of your dustpan (just use discretion)
Coffee grounds
Coffee filters
Tea bags/loose leaf tea
Soy/rice/almond/etc milk
Nut shells (but not walnut, which may be toxic to plants)
Pumpkin/sunflower/sesame seeds (chop them to ensure they won’t grow)
Avocado pits (chop them up so they won’t sprout)
Pickles
Stale tortilla chips/potato chips
Stale crackers
Crumbs (bread or other baked goods)
Old breakfast cereal
Bran (wheat or oat, etc)
Seaweed/nori/kelp
Tofu/tempeh
Frozen fruits and vegetables
Expired jam or jelly
Egg shells
Old, moldy "soy dairy" and other dairy substitutes
Stale Halloween candy and old nutrition/protein bars
Popcorn kernels (post-popping, the ones that didn’t make it)
Old herbs and spices
Cooked rice
Cooked pasta
Oatmeal
Peanut shells
Booze (beer and wine)
Wine corks
Egg cartons (not Styrofoam)
Toothpicks
Q-tips (not the plastic ones)
Bamboo skewers
Matches
Sawdust
Pencil shavings
Fireplace ash (fully extinguished and cooled)
Burlap sacks
Cotton or wool clothes, cut into strips
Paper towels
Paper napkins
Paper table cloths
Paper plates (non wax- or plastic-coated)
Crepe paper streamers
Holiday wreaths
Balloons (latex only)
Raffia fibers (wrapping or decoration)
Excelsior (wood wool)
Old potpourri
Dried flowers
Fresh flowers
Dead houseplants (or their dropped leaves)
Human hair (from a home haircut or saved from the barber shop)
Toenail clippings
Trimmings from an electric razor
Pet hair
Domestic bird and bunny droppings
Feathers
Fish food
Aquatic plants (from aquariums)
Dog food
Rawhide dog chews
Ratty old rope
The dead flies on the windowsill
Pizza boxes and cereal boxes (shredded first)
Toilet paper and paper towel rolls (shredded first)
Paper muffin/cupcake cups
Cellophane bags (real cellophane, not regular clear plastic)
Kleenex (including used)
Condoms (latex only)
Old loofas (real, not synthetic)
Cotton balls
Tampon applicators (cardboard, not plastic) and tampons (including used)
Newspaper
Junk mail
Old business cards (not the glossy ones)
Old masking tape
White glue/plain paste
Happy composting, everyone. Please tell us what you compost!
Reprinted from Mothernews Network
Tuesday, March 3, 2015
Tuesday, February 17, 2015
Subscribe to:
Comments (Atom)