Preserving Food and Memories

Before the time of mechanized food production and corporate agriculture, people had to rely on the bounty of the harvest to last them through the winter. The gifts Mother Earth provides us with during the warm months were sustained through the cold ones by preserving and canning. Nowadays, the practices are not nearly as prevalent as they once were; however, that does not mean they are obsolete. Growing and preserving your own food is very rewarding because you know the source of the produce as well as the methods and ingredients used.   Canning can be used to preserve a variety of fruits and vegetables. Tomatoes, applesauce, peaches, pickles, jams, and beans are popular. Here's an overview of the basic canning process, but you should refer to the Ball Blue Book to find out the proper way for a specific fruit or vegetable. There are different methods depending on whether the produce is high in acidity or low. And these methods do require special equipment such as a jar rack, tongs, and a large, deep saucepot with a  lid (large enough so that it can be filled with enough water to completely submerge the jars by 1 to 2 inches of water). High-acidity foods like tomatoes, apples, cherries, jams, peaches, and cucumbers require the water bath canning method in which the jars and lids are completely submerged in boiling water. First off, the jars and lids must be heated until ready for use. This can be done using by submerging both the jars and lids (in separate pots) in simmering water. It's important not to let the water boil, as this will activate the sealant prior to when it's actually needed. In the deep saucepot, prepare the water canner by filling the pot half-full with water and putting the jar rack and jars in the bottom. Keep the water at a simmer. Now follow the recipe for your favorite preserved food and fill each warm jar after emptying the excess water. Be sure to leave the recommended amount of room at the top of the jar. Once each jar is filled apply the hot lids on to the jars and make sure that each sealing compound is making contact with the jar rim. Once lids are secure, put the filled and sealed jars back into the rack and submerge them into the water in the saucepan. Bring the water to a raging boil. Boil the jars according to your recipe. When time is up, turn of the heat and allow the jars to rest for 5 minutes. Next, remove jars from saucepan, and allow them to sit for up to 24 hours undisturbed, to finalize the preserving process.  Voila- spaghetti sauce, pickles, and jam straight from your garden to your cupboard until you decide to use them!   Low acidity foods such as soups, beans, and vegetables require the use of a pressure canning method. You will need a pressure cooker for this method. The jars and lids are heated in water in this method as well, but instead of being completely submerged in water, a small amount of water generates steam and that pressure within the pot seals the lids.  The steps are essentially the same in this method, except when it comes time to securing the lids; the pressure cooker is not filled with water, but rather with 2 or 3 inches of water. Follow the recipe directions and take care to regulate the number of pounds of pressure applied. With low-acidity foods it's important to keep the foods at about 240 degrees Fahrenheit to prevent the presence of botulism. The bacteria do not grow in the high-acidity foods, so there is less risk when canning those. Canning and preserving your own foods is not only healthier, as you get to control the sodium levels, ingredients, and ultimately customize the flavors to your preferences, it is also more sustainable. You are utilizing the homegrown goodness of your garden and minimizing your need to purchase factory-packaged foods that require shipping. Additionally, the whole family can get involved with the process- planting, picking, cooking, canning, and ultimately enjoying the fruits of your labors. Journey back to times of old, and start a new tradition, furnished by mother nature.

Grow. Harvest. Serve.

It's obvious why the thought of school lunches evokes disgust and horror. Mounds of powdered mashed potatoes with brown gravy running down the sides; burgers that bounced off the walls; vegetables that appear to have never actually come from the ground; a nutritionist and parent's worst nightmare. School lunches seems to be taking a turn for the better, and with Michelle Obama's new campaign against childhood obesity, the prospects are looking up! Some schools are able to utilize produce from their local farmers or even from an onsite garden or greenhouse cared for by students. California is one of the states that is at the forefront of this movement. A middle school in Berkeley incorporates education into its lunches. Students learn about agriculture, sustainability, geography, culinary skills, and healthy eating, while they go about the process of planting, harvesting, cooking, and eventually serving the food at their lunch period. Children develop habits at an early age. Therefore, eating healthy and wholesome food while learning about sustainability is very promising for future generations. It also provides hopeful prospects for the future of our planet and its capacity to provide us with necessary resources. If it seems like your child's school won't be growing and serving its own produce anytime soon, there's always the old reliable method of sending your child with a lunch from home. A wholesome and sustainable meal is worth the five minutes of extra effort. Use the sealed bulk bags instead of wasteful plastic sandwich bags. The minis are great for packing snacks, while the medium size houses a sandwich perfectly. Visit sustainabletable.org/schools to learn about nutritious and sustainable lunch programs and how to start one in your district.

The Peels on the Bus...

"Food desert" is a new term coined for inner city areas that lack access to wholesome foods. The closest supermarket is over a mile away, and it takes a lot of effort for people to make the trek. It's much more convenient to go to the corner store and pick up some bread, milk, and maybe canned corn. Fresh produce is not readily available.   In response to these arid food regions, Richmond, VA farmer Mark Lily has fixed up an old school bus to bring foods from his and other farms into urban areas. Once occupied by seats, the bus now hosts bushels of fresh produce. Apples, rutabagas, even locally made natural cheese and milk products are driven through the city, a mobile farmer's market, providing people with garden-fresh and affordable nutritious foods. Lily even donates food to local homeless shelters, and promotes healthy diets by providing shoppers with cooking instructions and their children with seeds to plant at home. Healthy eating does not have to be expensive. It should be accessible to everyone, and Mark Lily is certainly doing his part to spread the goodness.  Namaste, Sydney

Marinated Grilled Tofu

1 t sucanat (natural sugar)

1 t freshly grated ginger

1 clove garlic

¼ t black pepper

1 T sesame oil

2 T water

2 T tamari (low-sodium)

1 block extra firm tofu

¼ cup sesame seeds

Rinse the tofu under running water. Shake off excess water and wrap the tofu loosely in a kitchen towel. Drain the tofu of extra water by placing it on a wooden board and putting a plate on the top. Add weight to the plate to add pressure for the tofu to give off water. Sometimes the item on the plate falls onto the counter so choose something shatterproof! Let drain for 20-30 minutes.

Slice the tofu in large lengthwise pieces that will not slip down from the grill. Mix together the marinade ingredients and pour over the prepared and cut tofu. Cover all of the tofu. Marinate for 8 hours, turning from time to time. Keep in the refrigerator.

Grill prepared tofu and enjoy! Sprinkle lightly toasted sesame seeds over the tofu to add texture and flavor.

Namaste,

Sydney

A Bagful of Benefits

Buying bulk has traditionally been associated with stores like Costco, BJ's Wholesale Club, and Sam's Club; however, bulk is entirely different outside of 10 lb bags of marshmallows and towering packages of toilet paper. Found mostly in health food stores, buying bulk allows for consumers to portion out foods like flour, rice, beans, nuts, dried fruits, granola, oil, laundry detergent, maple syrup, nut butters and so much more into their own containers.  Yes, their own containers! How? By bringing it with them to the store - their own bags, jars, bottles and plastic containers. The satisfaction of bulk buying increases and excess packaging is reduced or eliminated. Consumers are able to purchase the amount of food needed. As well, this is more efficient on the production side of things, as not as much energy goes into packaging. Furthermore, distributing a large box of product is much easier than distributing tons of tiny boxes; therefore, fewer fossil fuels go into the shipping. Here is another bonus - buying bulk is less expensive because the costs of packaging and shipping that are usually incorporated into individually packaged items are eliminated. That's one discount Mother Nature certainly embraces! The mothering Mother Sealed Bulk Bags come in mini, medium, and large sizes. Use the mini bags for herbs and spices, or for a quick and sustainable snack! Medium bags are great for grains, granola, or nuts, while the larger bags work well for stocking up or even for fresh baked goods. **Celebrate the switch to buying bulk by purchasing some dried chickpeas and trying your hand at this delicious homeade hummus!!

Dancing to the Beat of a Different Drum

As a follow up to last month's feature article, the Transition Movement  poses a realistic way for modern communities to do their part in decreasing their environmental impact. There are places, however, where instead of merely decreasing, the community's environmental impacts are eliminated. These self-sufficient ecovillages are popping up across the US. Dancing Rabbit Ecovillage, located in northeastern Missouri, is one of them. A work in progress, the community began in 1997 after 280 acres of hills were purchased by the local land trust. Thirteen years later, the community offers its residents social and economic needs while maintaining a sustainable lifestyle. There is an internal economy based off of bartering and their own form of currency. Each resident agrees to follow sustainability guidelines. Shelter, energy, and food are all provided on site using sustainable methods. Straw bales and cob construct the houses. Biodiesel, solar, and wind power the buildings and communal cars. And local, organic, primarily home-grown foods are consumed. Aside from being a home for the most avid Earth stewards, Dancing Rabbit strives to spread their message of social and environmental change through outreach and education programs. They offer tours and work exchange programs, allowing the main stream to explore their way of life. It is a reminder of how much the Earth has to offer and that we can live simply and happily.

A Home Away from  Home- for your Bike

Bicycles are certainly a popular and convenient form of transportation in most major cities at least during the summer months. Commuters are utilizing bikes and public transportation to get to work. This is great news when it comes to reducing the carbon emissions of the vehicular alternative. There is, however, the always-popular excuse of being sweaty and disheveled upon arriving at work after a commute on bike.  Fear no more! BikeLodging is a new, fast-growing, industry that caters to the needs of bike commuters. Now present in ten countries, these bike boutiques provide riders with showers, lockers, and a place to store their bike. The Bike Park in Melbourne, Australia even offers hair straighteners, ironing boards, and a tune up shop. Located a mere 300 meters from the main city train station, it's extremely convenient for the estimated 7,000 bikers that come into the city daily.   Namaste, Sydney

Some discuss the existence of a universal hum, the first sound vibration from which the world was created. With the heat wave that is persisting in the Northeast right now, there is an earthly hum, a sound vibration created by machines.

As it gets hotter and hotter outside, we are retreating further and further into our man created zones. Air conditioners are creating a hum in our neighborhood. It is quiet outside, no one walking unless it is an animal that needs some relief. No one is sitting on a porch, on steps, on a deck. Last night when my husband and I sat outside talking, he remarked that there was no concern of anyone overhearing our conversation. Everyone was locked safely away! Everyone is scuttling from the AC in the home to the AC in the car. Even when someone drives by who I know, there is only a wave, windows are tightly sealed.

When I am asked, "How do you remember to take your bags to the store?" I have to draw within and ask the question of myself. Perfection does not exist here, and there is much room for continued growth of awareness in my connection with Mother Nature. It is in the little moments, in the little actions, that I cultivate a connection. "Rome wasn't built in a day," give us all time and space to evolve. 


So, when the heat is on outside, switch the thinking. Instead of running and retreating from Mother Nature, embrace and experience. With the heat outside, allow yourself to slow down, wear light clothing, take frequent cold water rinses, sweat, rest, eat lightly. The Mother is speaking to us, are we listening, are we turning away, are we running away?


The ease with which the shopping bags are in your arms as you walk into the store will be a reflection of your moment to moment actions. Mother Nature is beautiful when we have her on our terms, can we find some beauty in all experiences? As we sat outside last night, at the front of our home where it was cooler, with just a candle burning, we invited a universal moment into our being, talking freely, looking at the stars, and feeling the slightly cooler evening air. Invite, invoke, enjoy!

Namaste,

Sydney

Transitiontown, USA

It doesn't take a scientist to realize that our planet is changing. Globalization has brought the world together with trade, transportation, and diplomacy. While this projects the image of a unified, accessible world, what is the true cost? Modern western society has lost a connectivity with the land that our ancestors once experienced. To us, food comes from a grocery store, a drive-thru, or a factory.  Local food is practically a novelty. This mindset is understandable because the majority of food we consume comes from another region, another country, or even another continent. There is a definite disconnect when it comes to consumption, not only with food, but with resources as well. If we don't see the effects of our impact immediately, we believe it doesn't exist. Out of sight, out of mind! The emissions from our vehicles end up as acid rain in the Amazon, or the plastic bags we get at the grocery store find their way to the stomachs of seabirds. Not only have these "forgotten" impacts contributed to climate and wildlife change, but also they have perpetuated our addiction to petroleum and propelled us towards reaching, or, at this point, even surpassing Peak Oil. Peak Oil is the concept that we are running out of the cheap oil that our world runs on. Peak Oil is the point of no return, after which the rate of petroleum production enters terminal decline because the method used to extract the distant oil supply will be too expensive. In response to the recent BP oil leak, President Obama addressed the nation. He spoke of the need for a transition to alternative energy, not only as a preventative method against future atrocities like the one in the Gulf, but as a realistic and necessary progression towards a sustainable way of life. Beginning in the United Kingdom, the "Transition Movement", has begun to make its way into American communities. It is a "vibrant, international movement that builds community resilience in response to the challenges of Peak Oil, climate change, and the economic crisis" (transitionus.org). Recognizing that these challenges stem from unsustainable practices, the Transition Movement seeks to revolutionize and localize modern living. The main goal behind the Transition Movement is to initiate a downward slope of energy use from the peak at which we as modern society have adopted. Through our own creativity we can create ways to live in harmony with the Earth. Furthermore, deep Earth stewardship can assuage the plaguing environmental predicament by creating an understanding that all life is equally respected. Establishing a community with food, water, transportation, government, energy, art, and recreation on a much smaller, communal scale can reinstate the homegrown essence that is lacking today. Food from a neighbor's farm and energy from a windmill are balanced out by another's intellect and keen problem solving skills as a part of the local government. It's a more communal way of life. If we are directly active in our community, we are more likely to care about the impact of our actions and of our neighbors' as well. There are currently over 70 Transition Towns in the US, and even more internationally. A transition is a process, and an extremely gradual one. The first step to curing an addiction is acceptance. Accept that oil will not be around forever, and there is no time better than now to skip out at the gas pump and hop on a more viable form of transit - a Transition. For more information please look to transitionus.org

Two Wheels to Freedom

Summer is a great time to escape the vehicular four-wheel holding cell in your garage. Find yourself there more often than not? Next time, make your one phone call from the "car prison" to your bicycle. She will be more than happy to bail you out. For those able, a bike is a great companion when the weather is sunny and your errands are minimal. A trip to the grocery store, park, or beach is a great opportunity to get outside and be active. Also, there are great accessories that can make your bike trips both fun and productive. Try attaching a rack and milk crate above the back wheel to carry cargo acquired from a quick shopping trip. The back of the bike is more suitable to carry weight. Or, for those who want a fun new way to exercise with your pooch, check out attachments that clip onto your dog's leash so he can run alongside you as you ride. Not only are these fun ways to enjoy nature, but they also minimize your carbon emissions and eliminate your need to hit the gym!

Homegrown Goodness

Even if you are not up for tending to your own vegetable garden this summer, there are ways to harvest edible fauna from the outdoors. Edible flowers and weeds are a great way to spice up any salad or picnic. That is not to say that you can just go munching on anything with a leaf or blossom. It's important to know which are okay to eat, and it is also important to know which are the tastiest! For flowers, nasturtium, violets, and marigolds work well in salads, providing great bursts of color atop a sea of green. The flavors range from tangy to peppery, and marigolds can also be used as a more carbon friendly and economical substitute for saffron. How about those pesky weeds? How about eating them out of the garden?!  Dandelion greens are quite bitter in taste and have great medicinal value. They can be cooked down like spinach or eaten raw. Purslane is a succulent herb that contains a great deal of Omega-3 fatty acid. It can be eaten raw or cooked and has a nice peppery flavor. Searching for edible flowers and weeds in the outdoors can be fun and the reward can be yummy and fresh! Be careful not to eat plants that have been exposed to car exhaust fumes like those on the side of the road, or that have had pesticide exposure. mothering Mother cotton bags are great accessories for picking these plants. Take advantage of these gifts Mother Earth provides. No cost, no trip to the store, and not to mention locally grown! Namaste, Sydney

mothering Mother Pesto Sauce

Ingredients 2 cups basil leaves, densely packed 3 cloves garlic, sliced 3 T walnuts 1/4 cup olive oil Juice of 1 lemon Salt, freshly ground black pepper T=Tablespoon Separate the leaves from the stems. Rinse in a sink of cold water and then spin to remove most of the water.    Prepare the garlic by removing the skins, and slicing in half lengthwise. Carefully pull out the center core and then slice the garlic clove. Squeeze 1 lemon and remove seeds. Keep pulp if you like.   Add all ingredients to a blender or food processor. Blend to puree, about 30-60 seconds. Taste for seasoning and adjust.   Immediately pour the pesto into a jar and cover with a lid, to preserve the vibrant flavors. The pesto will stay fresh in the refrigerator for 3 days, and will stay fresh in the freezer up to 1 year.  We recommend letting go of the pasta with the cow! Try breaking from the traditional pasta combination and trying one or more of the suggestions below: add to grilled vegetables as a topping, especially zucchini serve the pesto as a dip with fresh raw vegetables accompany sliced baguette with pesto dipping bowls use as a tasty filling for celery (careful not to drip any pesto on your shirt!) add to tofu  jazz up salad with pesto sauce, olive oil and balsamic vinegar Enjoy the bounty of the Summer harvest!

A couple of months ago I discussed the overwhelmingly feeling that I had regarding the vegetable garden. I knew that it was the right thing to do but all that I could see was a mass of weeds...

 

I could not see the potential and as a result could not find the energy to overcome inertia! A neighbor became my garden mentor, my garden guide although I did not tell her that she was playing this role. Over the last two months I have cleared little areas of weeds, and spread seeds. I would check in with "my guide" as to technique, placement, watering... pretty much everything.

 

Slowly the seeds have taken root and grown! It is a beautiful sight. As I watched the arugala and Red Russian kale grow, I was inspired to weed a little more, plant a little more. Just bite size pieces of gardening, a little nibble here and there.

 

Each day as I am preparing my lunch salad I head out to the garden with a pair of scissors and clip the freshest of greens for my salad. And then I stop on the deck to decide on what direction the salad will take, depending on the herb that I clip and add. Will it be mint, or basil, or thyme, or rosemary? Yes, rosemary! The herb chosen will influence that oil used, and on it goes. This creation fills my body and soul! More green in the garden and more green on the plate!

Namaste,

Sydney