Mr. Kraft does life

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Bulk organic produce.

We headed over to Harlow Farm in VT and picked up a lot of food.

  • 45lb delicata squash
  • 45lb butternut squash
  • 50lb green cabbage
  • 50lb carrots
  • 20lb red onions

All of the food is certified organic, grown just a few miles from here.  Although the carrots were second grade and that we had to use the onions quickly, the deal was quite sweet.  All told we paid $120.  What an outstanding value.

When we came home, four of us got together and made 100lb of kimchi with some of the loot, along with a bunch of other produce from the farm here and some other goodies.

If one is motivated, it is generally very possible to eat outstandingly well without spending very much…

Food shout out.

It would be remiss of me to not give a shout out to Zabby & Elf’s Stone Soup in Burlington, VT. They are an example of one of my most favorite places to dine. A beautiful and unpretentious setting features a smiling and helpful staff in a quaint environment.  Wood and a bit of stainless steel.  Serve yourself at the buffets with fresh salad ingredients and hot entrees, and pay by weight. Thank you so much for doing what you do.

Love,

_S

One-time use items – Part 5 – Composting.

We’ve seen a lot about how much our culture uses one-time use products.  It’s every day.  It’s unconscious.  It’s all-pervading.

We’re creating all of this ‘waste’.  What is ‘waste’, anyhow?  Why would anyone every produce something that is not going to be useful, completely?  As we have seen, nature does not create a single thing that isn’t completely useful, down to the last molecule.  All of the acorns, every leaf, and even each animal is recycled and their respective nutrients are cycled back into new life.

It turns out there is a way that you, too, can help play an active role in this process of recycling, and it’s free.  Nature does all the work for you, and you don’t even have to pay anyone to take away this stuff that you once thought of as ‘waste’.  We can stop calling anything organic, or simply anything from the earth in its natural form, ‘waste’.  That’s because we can compost that food, and also all of your garden scraps, into new life, instead of paying someone to come, pick it up, and use more energy to put it into a sealed landfill, never to be used again.

So what is ‘compost’ anyhow?  Composting is the “process whereby organic matter, including food waste, paper and yard waste, decompose naturally, resulting in a product rich in minerals and ideal for gardening and farming as a soil conditioner, mulch, resurfacing material or landfill cover.” [Source]  Basically, many things we presently throw away in landfills are valuable and nutrient-rich, and by simply putting them in a pile, we could take their nutrients and recycle them into new food growth for the future. A very large percentage of the garbage produced in the US each year is organic matter.

Each time organic matter is thrown into the “garbage”, we are littering.  We are wasting.  The waste is taking place on so many levels.  If you’ve got an apple core, an orange peel, a banana peel, or what have you, please, compost it.  You can of course include leaves from your yard, grass clippings, branches and all other plant matter, in your compost.

There is no excuse to not compost organic matter.  Let’s also dispel the use of the word “waste” in context to organic materials.  By putting organic matter in the garbage to be taken to a landfill, we surely would be creating waste.  It is waste, because we are wasting this valuable resource, by discontinuing the cycle that it is a part of, and not allowing it to return to the soil, to decompose, and reconstitute all of the microorganisms and energy within it, to the earth.  We are wasting because we are creating more “waste” for the municipality to have to pick up, transport, process, and then put into a landfill – these all take precious, finite energy to do.  Composting, on the other hand, is free, requires minimal human input, and can be done nearly anywhere.  Composting creates free, organic fertilizer, a valuable resource, which can be used to grow food, plants, trees, and more.

Municipalities and even nations are catching on to this.  Toronto and San Francisco are just two successful examples of cities that have instituted city-wide composting.  In Toronto, for example, a total of 388,188 metric tonnes of residential waste was diverted from landfill during 2008.

If you can’t find any help online, just get in touch with me and I can try to help you learn how to start composting.

Please, stop littering – don’t waste your organic materials – compost.

_S

What did you do today?

Today was hot. A real scorcher.

First, we watered our tomato plants with a solution made from fish as a natural fertilizer. Next we hand-threshed our home-grown winter rye grains. Afterwards we harvested some potatoes and sowed some new oat seeds, in the style of a Japanese farmer, Fukuoka Masanobu. (He wrote “The One Straw Revolution” which has been quite inspiring to me.)

Lunch was all spelt-grain pizza with home-grown tomatoes, basil, garlic and herbs. I saved dessert – the brown-rice pudding made with raw milk and our eggs – for later.

Lastly we took a few hours to harvest fresh herbs from our garden to dry, and took some previously dried herbs and put them into storage containers for winter use. Today we worked with chocolate mint, spearmint, echinacea, lemon balm, dill, calendula and sacred basil.