Take on one project this year that will help improve the earth. Just one. If you can manage more, fantastic. However make sure that you are fully mindful of all aspects of your project so that is it done as well as it can be.
For instance, decide to use greywater. If you can physically and legally connect your household non-toilet water pipes to a water composting system and use it to irrigate plants, then do so. If piping is impossible, then hand-carry the dishwater, shower water, bath water and cooking water out and dump it on your plants as often as you can. Make a smoothie for yourself, then clean the blender by filling it with water, blending it, and pouring that nutrient-rich residual around your plants. Yet that is not enough. Use environmentally friendly soaps. Be aware of the plastic content and chemical treatments for fireproofing or insecticide of the clothes you are washing. Plastic is in synthetic fleece, in microdermal skin treatments, in polyester bedding. You don’t have to not use greywater if you are washing synthetic fabric, but you should be mindful of what you buying. Avoid microbeads. Avoid glitter and mosquito-proofed outerwear. Choose your purchases with open eyes, thereby reducing your usage of these toxins. Build good soil to help clean the toxins from the water.
Compost. At the very least, use blender compost. That means, take a handful of soft kitchen scraps, put them into a blender, fill with water, process, and pour the very liquidy mixture around your plants. Don’t throw away any food scraps, egg shells, leftovers, sour milk, moldy refrigerator mysteries, paper towels, tissues, paper napkins, cotton Q-tips, cotton balls, cotton dental floss, hair, or anything biodegradable. If you can’t blend it up and pour it onto the earth as fertilizer, then dig a small hole and bury it, or make a pile and compost it, or layer it in a raised bed or in a lasagna garden. What leaves your house in the form of trash should only be recyclables and undecompostable items. Your garbage disposal should be rarely used if ever. Put this raw fertilizer into the ground, not into the dump. Be mindful of what you are buying and whether it can be composted or not.
Plant trees. If you are in an area with too much rainfall, you need the trees to take up the water, hold the soil and buffer the onslaught of the weather. If you are in a dry area you need trees to shade the ground, to capture ambient moisture and rain it down, to cover the hard earth with leaves. All areas need perches for animals. All areas need the oxygen supplied by the trees converting carbon dioxide gasses. All areas need reforestation with natives that thrive in indiginous locations. Be mindful of what kind of landscape you are planting. If you choose non-native trees that offer no food for animals and harm the native flora, then you are not helping. In San Diego, if you plant eucalyptus, ficus, Washingtonia palm trees, Brazilian or California peppers (not from California, but Peru), or many of the sterile fruitless versions of ornamental trees, you are taking away from the landscape rather than adding to it. I can’t begin to count how many neighborhoods I’ve been in with old plantings of ornamental plants and trees, and the area is so sterile of animals that they are like wastelands. Only survivor crows and sparrows (and loose cats) can be seen. Instead, areas with native trees are rich in many species of birds, and the insect population is under control as well. Water use is low, pollinator habitat is high, and the neighborhood feels alive and well, especially if the cats are safely tucking inside where they belong, as mine are.
Recycle. I am constantly stunned to see recyclable bottles and cans thrown into regular waste. The percentage of what is recycled that actually processed is low, too. So choose glass over plastic. We bought camping utensil sets to carry with us, refuse straws, and this year I’ll work on bringing containers for leftovers when we eat out rather than take a clamshell plastic container or Styrofoam one. I already wrap banana peels, leftover pastries, apple cores, and whatever is biodegradable in a paper napkin, bring it home and compost it. If you have a plastic water bottle, soda can, glass bottle, or anything recyclable, please put it in the appropriate container. Recycling has been around since I was a schoolgirl, and I can’t believe everyone still doesn’t do it.
Switch makeup. My daughter is particularly good at finding vegan, Fair Trade and non-GMO skin care products for reasonable prices. Neither of us use many cosmetics, but the lip and cheek color, eye color and moisturizers we use, as well as our daily soaps, are ethically and environmentally sourced. Why rub harsh chemicals into your eyes and mouth? The choices grow every day, and the prices lower all the time. Do your homework. Be mindful of what you pick up in the store. Remember that what you put on your skin is also washed down the sink and into the water table, or into your greywater. Support the businesses who have ethical business practices. This goes for men, too. Shaving cream, after shaves, toner, scent, hair products, etc. Your skin will be healthier for the change.
Shop local. Pick one or two local businesses that you know practice sustainable, ethical and conscientious business practices, who give back to their community, and give them all of your support. Buy from them, advertise for them, befriend them, give them moral support. Rate them highly on Yelp, Google, or other rating systems. Watch out for them to be sure that they can succeed. Work for them if possible. Adopt them so that they have success.
Go animal and dairy free at least one day a week. I cannot go into the scope of the damage to the environment and the horror of the treatment of food animals here. Dare yourself to find out for yourself. Read Michael Pollen’s The Omnivore’s Dilemma. Find out what happens to cows and their calves in dairies, and the heartbreaking lowing of the cows -always kept pregnant to produce milk- as their young are hauled shrieking away to be slaughtered for veal. If you think that fish and shellfish somehow have no nerves or instincts, then think again. Lobsters who are by nature competitive being held in freshwater tanks, their claws bound, among their competition, starved, and then boiled alive. If you shrug and turn away from the suffering from others, then perhaps you should analyze your food sources more. You condone practices if you support them with your wallet. So set aside a meatless and dairy-free day once a week. If the entire U.S. did not eat meat or cheese for just one day a week, it would be the equivalent of not driving 91 billion miles – or taking 7.6 million cars off the road. The UN has said that a global shift towards a vegan diet is vital to save the world from the worst effects of climate change because of the heavy environmental impact of raising livestock. Not to mention the health benefits that come from a plant-based diet; diabetes, cancer, hypertension, high blood pressure and so much more is rooted in diet. Make a Meatless Monday, or a Vegan Wednesday, or whatever, and avoid pouring cheese sauce all over some steamed veggies and calling it a good meal. Have a curry, a Turkish Eggplant Stew, a dairy free mushroom stroganoff, spring rolls, veggie lasagna, heavenly steamed eggplant, a portobello sandwich, stir-fry, bean and avocado burritos, try some non-GMO meat substitutes like those from Gardein (particularly their fish!) (no product placement, just a recommendation), or make your own seitan. Make your own vegan butter. Let your body and the environment have a break for a day.
Help Out. Choose a local charity, or a needy neighbor, and provide what they need. Don’t just give them what you want to get rid of , or what you think they should have. Often people just need reassurance or a friend to talk to, or possible solutions, or a hand for a day. Donate what your charity needs, and if that is money then do it. Help with a fundraiser. Volunteer your time. Do something to truly help someone else out, without asking for praise or cosmic bonus points in return. Don’t be a pain; be a blessing. Volunteering and helping out make you feel worthwhile and surrounds you with like-minded people who can become your friends.
I have found many of my closest friends through volunteering. Be aware of large, nation- or world-wide charities who use most of your donations for salaries and infrastructure, and very little on what they are supposed to be supporting. Don’t let the big names fool you. Use your money to help honest charities in your area, or by just sending money to people who need it, anonymously.
Whatever you choose to do, do it mindfully. Pay attention to the details, to where products come from, to the business practices of the charities and stores you support, to how animals and people are treated in the making of the products, of what is in what you handle every day. You don’t have to, nor can you, take on the world’s problems, but you can focus on one thing and stick with it; make it part of your day-to-day until it is habit. Then move to a second choice. What you do, what you buy, what you say and how you spend your time cause ripples across the earth, and being mindful of your influence will send out help rather than harm.
Happy New Year. Be healthy. Be kind. Be happy. You matter.
We can help the planet re-vegetate and reverse climate change. Here are three large projects that have had success and one which is still in the making because it is so vast. Watch these and be inspired, be hopeful, and plant native trees where you live:
Africa’s Great Green Wall:
Subscribe to our channel http://bit.ly/AJSubscribeThe Sahara is creeping into the verdant southern Africa. To counter desertification, the Community of Sahel…
China’s Loess Plateau:
Go to https://FoodAbundance.com to join the Food Abundance movement.Excerpts from Hope in a Changing Climate (http://www.open.edu/openlearn/whats-on/ou-on-th…
Jordan’s Greening the Desert:
Our fourth-annual Finch Frolic Marketplace will take place Nov. 21 and 22nd from 9 – 2. We’ve been working like little permaculture elves, harvesting, preparing fruit and vegetables, canning, baking, and inventing new recipes for your table and for gifts. We have a curry spice mixture that is amazing. Our record white guava harvest has allowed us to create sweet guava paste and incredible guava syrup. We’ve pickled our garlic cloves, as well as zucchino rampicante, and our Yucatan Pickled Onions have a wonderful orange and oregano base that is fabulous. Of course there is Miranda’s small-batch Pomegranate Gelato, Whiskey-Baked Cranberry Relish, and a selection of curds (passionfruit, lemon-lime, and cranberry). So much more, too. We’ll also be selling plants from several sources, and some collectibles and knick-knacks from my home. Please come support a small business early – a whole week before Small Business Saturday! Your patronage allows us to continue teaching permaculture.
Our last two Open Tours will also be held that weekend, each at 10 am. The tours last about two hours and we should be having terrific weather for you to enjoy learning basic permaculture as we stroll through the food forest. Please RSVP for the tours to email@example.com. More about the tours can be found under the ‘tours’ page on this blog.
Finch Frolic Garden will be closing for the winter, from Thanksgiving through March 1. However, Miranda and I will still be available for consultations, designs, lectures and workshops, and we will be adding posts to Vegetariat and Finch Frolic Facebook (you don’t need to be a member of Facebook to view our page!).
Have a very safe and very happy holiday season. Care for your soil as you would your good friends and close family, with swales, sheet mulch and compost, and it will care for you for years.
Diane and Miranda
Due to popular demand, we’re having one more short Marketplace this Saturday, 9 – 1.
Join us on Saturday, November 29nd from 9-1 for the annual Finch Frolic Marketplace, the Extended Version! We’ll have for sale fresh and prepared foods straight from our permaculture gardens. All are excellent gifts, or will grace your holiday table. We’ll have the much-desired Pomegranate Gelato again, and new this year, Passionfruit Gelato! Squash, fruit, veg, preserves, passionfruit curd, baked goods, and much more.
Finch Frolic Garden is located at 390 Vista del Indio, Fallbrook, CA.
Finch Frolic Garden is open by appointment only for tours, lectures and other activities. The address is 390 Vista del Indio, Fallbrook, CA 92028-2548. Please call only if you are lost or delayed; we use our house phone only and are often not inside. Please use the email above for any other communication.
From the North (Temecula and above): take 1-15 South to Exit 51 and turn right. Make the next right onto E. Mission Rd/County Hwy-S13. In .8 of a mile turn left onto E. Live Oak Park Rd. In 1.6 miles turn right onto Alvarado St. In .7 miles at the top of the hill turn left onto Vista Del Indio, at Roja’s Succulents. Make the very first right; 390 is at the end to the left.
From the South (Escondido and below): take I-15 North to Exit 51 and turn left over the freeway. Make the next right onto E. Mission Rd/County Hwy-S13. In .8 of a mile turn left onto E. Live Oak Park Rd. In 1.6 miles turn right onto Alvarado St. In .7 miles at the top of the hill turn left onto Vista Del Indio, at Roja’s Succulents. Make the very first right; 390 is at the end to the left.
From the West (I-5): take CA-76 East, Exit 54A and drive for 12.6 miles. Turn left onto S. Mission Road/County Hwy S13 for 4.1 miles. Turn right onto S. Stagecoach Lane (at the high school). In 2.8 miles turn right onto Alvarado St. At the top of the hill turn right onto Vista del Indio, at the Roja’s Succulents sign. Make the very first right; 390 is at the end on the left.
We have two small but prolific kumquat trees. Kumquats are very small citrus that are tart and sweet at the same time, and you eat the skin and all whole. Kind of scary. Not wanting to waste food, my daughter picked a whole batch of them and was determined to juice them. And she did, one tiny half at a time! There was about half a cup of juice in all, which she froze in plastic butter molds for future use in drinks, etc.
Then we had all these little half shells, so she carefully scraped the pith out of all of them and candied them. The idea was to make little candied shells in which we’d put little scoops of vanilla ice cream, lemon sherbet, or something yum. We tried a couple with homemade vanilla ice cream, and it was worth all the work.
The kumquats needed to dry round, like little bowls, so I picked some more kumquats (yes, there are still more!), halved them and used them as molds for the shells, which were put onto the halves like little hats.
All the split ones were set aside, and then everything was sugared and dried. Several years ago we candied orange and lemon peel and I pulled some out of the bags now and then for use in baked goods. Now we have candied kumquat peels and shells.
But we still had all those kumquat halves that we’d used as molds. We also had half a saucepan of simple syrup in which the kumquats had been cooked. So, not wanting to waste, we put the kumquat halves into the syrup and boiled it again until the halves were candied and then I put them in jars and sealed them. I’m not sure what I’m going to do with them, but they can be used to decorate desserts.
I also had another ginger beer recipe that called for slicing the ginger, cooking the slices in a sugar and water mixture until reduced, then using the liquid as a base for a ginger drink. The slices could then be sugared and dried and eaten. I keep candied ginger from Trader Joe’s in the car to snack on, because ginger helps with car sickness or an upset stomach. These homemade ginger slices were quite hot, so I think I’ll save them to use in cakes and pies instead.
So it was a day of sugaring, preserving and messing about in the kitchen. We now have seven quarts of pickles, a couple of bags of dried kale that is not only good to munch on, but great to crumble over rice or noodles, jars of candied kumquats, a jar of sugared kumquat peel, a bag of candied ginger slices, some miscellaneous jam, and lots of zucchini with more to come!
When I look outside at the over 100 degree F. sunshine baking my property, I’m frustrated that I can’t use it all. I feel the same when it rains here in semi-desert San Diego county. I am hoping to purchase solar panels for my house, but until then I have my laundry on the line and fruit on the roof. Yep. The bounty of fruit and vegetables always appears during the hottest months, and I’ve spent many summers sweltering in the kitchen cooking jam and canning tomatoes. Something in my Celtic and Eastern European genes ignores the long growing season here and sends a message to my brain to preserve everything for the coming harsh winter imbedded in my genetic memory. Survival food for the blizzardy months! Um… yeah… reality check here. Although I try to eat locally grown seasonal produce, you can buy just about anything anytime of year here, although not without a decline in the quality. To give in to my desire to not waste sun energy or food this summer I’ve been slicing and drying fruit and vegetables on trays up on the roof, with excellent results.
If you have a flat sunny spot that ants haven’t found, you too can dry food. You don’t need to use preservatives. It is a great way to save bananas that are just about to go black, or the ends of the tomatoes that are too small to put on a sandwich. The most labor is in slicing the food and then later flipping it on the trays.
Sun-Dried Fruit and Vegetables
You will need:
Produce such as fresh apricots or other stonefruit, apples, pears, berries, tomatoes, squash.
Reflective cookie sheets (not Silpat)
Thinly slice produce such as apricots, tomatoes, apples, bananas, etc. You don’t have to peel stone-fruit or tomatoes; actually the skin helps hold the innards together. If you have produce with inedible skins such as melon or bananas, then by all means take it off. I like small pieces so that the dried fruit can be directly used in baking or on top of fresh fruit or cereal without having to be cut up again. (Snipping dried apricots with a scissors is soooo time-consuming). However, don’t slice them too small or when they dry they will turn into little dots which are hard to scrape up. You can leave small fruit such as blueberries and alpine strawberries whole but they may take longer to dry.
Place the sliced or whole fruit or vegetables on cookie sheets or pizza pans that are reflective aluminum. Space the fruit so that it isn’t touching, but the pieces can be very close together (they will shrink considerably).
Place prepared trays of covered fruit on the roof, on a hot porch, or anywhere it will not be invaded by ants. Leave the trays out all day until the sun is no longer on them, then bring them in for the night. Don’t leave them out in damp weather.
Using a sharp spatula, scrape up the fruit bits and turn them over, re-spacing them not to touch, and replace the cheesecloth.
The next day set the trays out again. Depending on how hot your roof is, the fruit should be dried at the end of the second day. If using whole fruit like blueberries or grapes, it may take a few days. Fruit is dried when there are no moist pockets in them.
Store the fruit in covered jars, and use during those bleak winter months when you plot your spring garden.