8/26/2007
The Farmer in the Grocery Store
Yesterday a bunch of us went into Georgetown and had to run into the grocery store to get some bitters so we could make Manhattan's (hey farmers like fancy drinks too!). Anyway it was my first time being in a really huge obnoxious grocery store in months. We started looking at the produce, the conventional produce was all shipped in from the states even though it was mostly in season here, and the produce was so ugly. The beets were cracked and dry and shriveled, the garlic wasn't processed properly and was all split at the top (probably due to mechanization), our organic produce was even comparable in price with a lot of the conventional produce. The organic produce looked better but ours was still cheaper. Thats because we don't sell to a distributer, we retail our own food and skip the middle man. I hope next season to find a CSA near Ottawa so i can get local, organic, well priced food and that i can support my local farmer. it would even be better if I could find a CSA that would allow me to work a day a week in exchange for a share. I'm also hoping to get a community garden plot in Ottawa to start growing my own. This winter I will begin planning my bio-intensive garden and probably making many tripped to Lee Valley!
8/21/2007
Winter Food
following my recent post about meat, some of the interns and i at everdale, were talking about winter eating in ontario and we came up with a pretty achievable, nutritionally rounded, totally local, winter pantry.
storage fruit + veg (to be stored in root cellar, cool basement, or spare room without much heat/light):
-beets
-carrots
-parsnips
-potatoes
-squash
-cabbage
-apples
-dehydrated fruit + veg (everdale has a solar dehydrater, super easy to build. i hope to have one eventually)
green vegetables:
-kale and spinach can be havested until early december if you are lucky
- sprouts, sprouts and more sprouts!
-brussel sprouts
grain + legumes:
-basically all grain can be stored. wheat, rye, etc
-stored dried beans and peas
-most of these can also be sprouted to get some green into your diet
fat and protien:
-butter
-milk
-cheese
-eggs
-meat especially cured meat which is suited for storage
other:
-pickles and preserves
the really exciting thing about this is that a fridge is almost unnecessary. i think i could manage quite well with a small, energy efficent, bar fridge. this is the place that i hope to be at in 5 years. free from the grocery stores, self sufficient even when its -40 below.
storage fruit + veg (to be stored in root cellar, cool basement, or spare room without much heat/light):
-beets
-carrots
-parsnips
-potatoes
-squash
-cabbage
-apples
-dehydrated fruit + veg (everdale has a solar dehydrater, super easy to build. i hope to have one eventually)
green vegetables:
-kale and spinach can be havested until early december if you are lucky
- sprouts, sprouts and more sprouts!
-brussel sprouts
grain + legumes:
-basically all grain can be stored. wheat, rye, etc
-stored dried beans and peas
-most of these can also be sprouted to get some green into your diet
fat and protien:
-butter
-milk
-cheese
-eggs
-meat especially cured meat which is suited for storage
other:
-pickles and preserves
the really exciting thing about this is that a fridge is almost unnecessary. i think i could manage quite well with a small, energy efficent, bar fridge. this is the place that i hope to be at in 5 years. free from the grocery stores, self sufficient even when its -40 below.
8/16/2007
goaty goodness
here is our recipe for home made raw milk goats cheese. when using raw milk you must be extremely careful about sterilization, the health of your animal, and the the cleanliness of your milking area/kitchen. raw milk is illegal to buy so unless you own your own goats consume at your own risk. all equipment shown has been sterilized by spraying a solution of 1 capful of hydrogen peroxide to 2 cups of water onto instruments and then washed off with hot water.
this is cinnamon and ali, the everdale goats!
step 1: get milk. i'm not going to write out how to milk a goat. that's something that needs to be taught "hands on" but i will say this, it's super fun!
here's the 4 litres of milk that will become cheese!
strain the milk through a milk filter, we pick these up where we get the rennet and other cheese supplies. this filters out any hair or debris that may have gotten into the milking bucket.
you need 1/4 of a drop of calcium chloride for ever liter of milk. how do you get a quarter drop? put 1 drop into 4 tablespoons of room temperature water. then for ever liter add one tablespoon of calcium chloride/water mixture.
next add 1/16th of a teaspoon of bacterial starter for ever liter of milk. let starter sit for approximately 3 minutes on the surface off the milk to dissolve.
mix starter in using 20 bottom to top strokes, bringing milk from the bottom of the pot to the top
mix rennet in the same proportions as calcium chloride and add 1 tablespoon rennet/water mixture for ever liter of milk. mix again with 20 bottom to top strokes. place a lid on the pot and put in an area where it will not be disturbed for at least 12 hours.
12 hours later the curds should have separated from the whey and your cheese should look something like this!
using a ladle take small chunks of the curd
ladle curd into a colander lined with butter muslin (very fine cheese cloth). colander should be set on a large bowl to catch the whey
tie the two left corners and two right corners of the muslin together in a double knot
this is cinnamon and ali, the everdale goats!
step 1: get milk. i'm not going to write out how to milk a goat. that's something that needs to be taught "hands on" but i will say this, it's super fun!
here's the 4 litres of milk that will become cheese!
strain the milk through a milk filter, we pick these up where we get the rennet and other cheese supplies. this filters out any hair or debris that may have gotten into the milking bucket.
you need 1/4 of a drop of calcium chloride for ever liter of milk. how do you get a quarter drop? put 1 drop into 4 tablespoons of room temperature water. then for ever liter add one tablespoon of calcium chloride/water mixture.
next add 1/16th of a teaspoon of bacterial starter for ever liter of milk. let starter sit for approximately 3 minutes on the surface off the milk to dissolve.
mix starter in using 20 bottom to top strokes, bringing milk from the bottom of the pot to the top
mix rennet in the same proportions as calcium chloride and add 1 tablespoon rennet/water mixture for ever liter of milk. mix again with 20 bottom to top strokes. place a lid on the pot and put in an area where it will not be disturbed for at least 12 hours.
12 hours later the curds should have separated from the whey and your cheese should look something like this!
using a ladle take small chunks of the curd
ladle curd into a colander lined with butter muslin (very fine cheese cloth). colander should be set on a large bowl to catch the whey
tie the two left corners and two right corners of the muslin together in a double knot
hang curds off an s-hook in the fridge allowing whey to drain out into bowl for at least 12 hours. it's best if you have a fridge solely for cheese making as other flavours in your fridge will invade the cheese and make it taste off. once finished your cheese can be put into an air tight reusable container. if desired cheese can also be flavoured at this point with herbs, salt, fruit, honey etc.
whey can be mixed with grain and fed to chickens or pigs or can be used to bake bread!
thank you ali!!!! <3>
best bread recipe ever
one of the interns here at everdale has this book "the forget about meat cookbook" by karen brooks. anyway it has pretty much the best bread recipes i've ever used. here is her basic bread recipe which is so good and surprisingly fluffy for 100% whole wheat. give it a go!
3 cups warm water
3/4 cup honey
1 tablespoon molasses
2 tablespoons yeast
1/4 cup oil
1 teaspoon salt
8 1/2 cups whole wheat flour
-dissolve honey and molasses in warm water
-add yeast and let sit for a few minutes until yeast begins to bubble and look spongy
-if yeast does not activate do not continue! either your yeast is dead or your water was too hot or cold.
-if yeast is fine add in oil, salt and flour
-mix with hands until flour is well incorporated
-dump dough out onto a clean, floured breadboard or counter
-knead bread until it becomes soft an elastic
-put bread in a clean, oiled bowl, pour a bit of oil on top and cover with plastic wrap and a clean dry tea towel
-let bread rise until doubled in size (about 1 hour) somewhere warm and away from drafts (a good spot is in a cold oven with the oven light turned on to create a small amount of warmth)
-once bread had risen, punch dough down and let rise again
-shape dough into loaves and place in greased bread pans, cover with plastic wrap and tea towels and let double in size
-bake bread in a preheated 350 degree oven for 50-60 minutes
-take loves out of oven and place on cooling racks for 5 minutes
-remove bread from tins and let cool completely on cooling racks, covered in a clean tea towel
3 cups warm water
3/4 cup honey
1 tablespoon molasses
2 tablespoons yeast
1/4 cup oil
1 teaspoon salt
8 1/2 cups whole wheat flour
-dissolve honey and molasses in warm water
-add yeast and let sit for a few minutes until yeast begins to bubble and look spongy
-if yeast does not activate do not continue! either your yeast is dead or your water was too hot or cold.
-if yeast is fine add in oil, salt and flour
-mix with hands until flour is well incorporated
-dump dough out onto a clean, floured breadboard or counter
-knead bread until it becomes soft an elastic
-put bread in a clean, oiled bowl, pour a bit of oil on top and cover with plastic wrap and a clean dry tea towel
-let bread rise until doubled in size (about 1 hour) somewhere warm and away from drafts (a good spot is in a cold oven with the oven light turned on to create a small amount of warmth)
-once bread had risen, punch dough down and let rise again
-shape dough into loaves and place in greased bread pans, cover with plastic wrap and tea towels and let double in size
-bake bread in a preheated 350 degree oven for 50-60 minutes
-take loves out of oven and place on cooling racks for 5 minutes
-remove bread from tins and let cool completely on cooling racks, covered in a clean tea towel
8/12/2007
Carl's Foot Print
hey just a quick note to everyone to check out my friend Carl's blog Carl's Foot Print. Carl would be my soul mate if he weren't 16. He's great, how many other 16 year olds would give up a summer in Toronto to farm all summer? His blog is super interesting. Expect a rebuttal on his farming/defense post here on Salad Days in the near future!
8/11/2007
Meat Eating As Environmental Activism?
I admit it. I am an ex-vegetarian. For 8 years i was a vegetarian, 3 of those years I was vegan. Now i eat meat. Some folks think this is because i gave up on my politics or sold out. the truth is that meat makes sense to me. in my attempt to eat local food i began to realize how stupid it was to be eating highly processed soy from Asia, when i could be eating sustainably, ethically raised meat from nearby farms. here are some of the arguments for vegetarianism as an ecologically friendly choice and my rebuttals. these are taken from goveg.com a PETA site. these are similar arguments to the ones i used to make as a vegetarian.
We feed more than 70 percent of the grains and cereals we grow to farmed animals, and almost all of those calories go into simply keeping the animals alive, not making them grow. Only a small fraction of the calories consumed by farmed animals are actually converted into the meat that people eat.
this is in industrial factory farming where cows are fed grain they aren't naturally supposed to eat, because it is cheaper and faster to fatten cows in feedlots on corn than to allow them to roam free and be fed by the pasture. in sustainably raised beef cows eat only grass and hay, something humans can't eat given that we don't have 4 stomachs. sustainably raised meat maximized land use, not takes away from it, because it stores energy grown in grass, in meat so humans can benefit from said stored energy.
Farmed animals produce about 130 times as much excrement as the entire human population of the United States, and since factory farms don't have sewage treatment systems as our cities and towns do, this concentrated slop ends up polluting our water, destroying our topsoil, and contaminating our air
again, this is a problem with industrial factory farming. on small scale, environmentally mindful farms, waste is not waste, its part of the system. often chickens are pastured along side the cows. the chickens eat the pathogens in the manure and essentially make it clean and help turn it into compost. the compost then goes into the pasture and fertilizes the grass that the cows will eat. the manure is also composted to go on farmers fields.
Vast tracts of land are needed to grow crops to feed the billions of animals we raise for food each year. According to scientists at the Smithsonian Institute, the equivalent of seven football fields of land is bulldozed every minute, much of it to create more room for farmed animals.
if everyone was a vegetarian we would have to start trucking in vegetables from all over the world (not that we don't already but in a perfect food system we wouldn't have to). massive areas of land are inhospitable to vegetables because they are too hilly or arid or have poor soil etc, are prefect for raising livestock. why do you think certain cultures have high meat diets? because their climate is suited to raising livestock and not produce. if these areas were used exclusively for livestock it wouldn't be wasting land, it would be putting it to its best advantage instead of throwing chemical fertilizers/herbicides/pesticides on it to force vegetable production.
i agree with this critique of industrial farming but there is another way. there are farms that aren't evil, there are farmers that truly care for their livestock and provide the best life possible for them. there are farms that are virtually entire ecosystems, not monocultures. i believe eating free range, pasture fed animals in moderation is a great act and I'm proud of my decision to eat this way.
i don't mean to knock vegetarians. i know what a sacrifice it is and applaud those who are trying to make the world a better place. i just urge people to think critically. westerns eat far too much factory farmed meat and maybe, because of vegetarians, we aren't in a total crisis because they balance out the equation.
xo,
the compassionate carnivore
We feed more than 70 percent of the grains and cereals we grow to farmed animals, and almost all of those calories go into simply keeping the animals alive, not making them grow. Only a small fraction of the calories consumed by farmed animals are actually converted into the meat that people eat.
this is in industrial factory farming where cows are fed grain they aren't naturally supposed to eat, because it is cheaper and faster to fatten cows in feedlots on corn than to allow them to roam free and be fed by the pasture. in sustainably raised beef cows eat only grass and hay, something humans can't eat given that we don't have 4 stomachs. sustainably raised meat maximized land use, not takes away from it, because it stores energy grown in grass, in meat so humans can benefit from said stored energy.
Farmed animals produce about 130 times as much excrement as the entire human population of the United States, and since factory farms don't have sewage treatment systems as our cities and towns do, this concentrated slop ends up polluting our water, destroying our topsoil, and contaminating our air
again, this is a problem with industrial factory farming. on small scale, environmentally mindful farms, waste is not waste, its part of the system. often chickens are pastured along side the cows. the chickens eat the pathogens in the manure and essentially make it clean and help turn it into compost. the compost then goes into the pasture and fertilizes the grass that the cows will eat. the manure is also composted to go on farmers fields.
Vast tracts of land are needed to grow crops to feed the billions of animals we raise for food each year. According to scientists at the Smithsonian Institute, the equivalent of seven football fields of land is bulldozed every minute, much of it to create more room for farmed animals.
if everyone was a vegetarian we would have to start trucking in vegetables from all over the world (not that we don't already but in a perfect food system we wouldn't have to). massive areas of land are inhospitable to vegetables because they are too hilly or arid or have poor soil etc, are prefect for raising livestock. why do you think certain cultures have high meat diets? because their climate is suited to raising livestock and not produce. if these areas were used exclusively for livestock it wouldn't be wasting land, it would be putting it to its best advantage instead of throwing chemical fertilizers/herbicides/pesticides on it to force vegetable production.
i agree with this critique of industrial farming but there is another way. there are farms that aren't evil, there are farmers that truly care for their livestock and provide the best life possible for them. there are farms that are virtually entire ecosystems, not monocultures. i believe eating free range, pasture fed animals in moderation is a great act and I'm proud of my decision to eat this way.
i don't mean to knock vegetarians. i know what a sacrifice it is and applaud those who are trying to make the world a better place. i just urge people to think critically. westerns eat far too much factory farmed meat and maybe, because of vegetarians, we aren't in a total crisis because they balance out the equation.
xo,
the compassionate carnivore
A First Time for Everything
hello Internet. this is strange for me. I've been blogging for many years although i suppose it is more like an online diary. I've never blogged with a theme or expecting anyone to actually read it. I'm super excited though! this summer I'm volunteering at Everdale Organic Farm and Environmental Learning Centre in Hillsburg Ontario, about an hour west of Toronto. my time here has been wonderful and i have learnt so much about organic farming, alternative energy, and myself. i was to live sustainably and i want to be self sufficient. I'm not sure how i get from here to there but this blog will be a place for me to work out all my ideas. to dream and scheme about everything from straw bale construction to heirloom tomatoes!
the goats and chickens need feeding (and I've been working since 6am!) but expect posts on my thoughts on meat, and step by step instructions to making raw goat's milk cheese!
xoliz
the goats and chickens need feeding (and I've been working since 6am!) but expect posts on my thoughts on meat, and step by step instructions to making raw goat's milk cheese!
xoliz
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