Building With Stone

Throughout the history of the human species, we have been building with stone. The first stone homes were not much more than piles of rubble. Today, stone buildings can be huge and grand and complex or small and comfortable and simple.

Stone buildings and houses may be the perfect construct for modern attempts at sustainable living and farming. The reasons for this include:

1. Availability of Building Materials.
2. Sturdiness and Durability.
3. Longevity.
4. Ease of Construction.
5. Low Construction and Maintenance Costs.
6. Potential for High Energy Efficiency.
7. And Many More!

For the next seven days I will cover each of these reasons why you should consider building with stone. Hopefully you will consider constructing your next building with stone.

Preserving Blueberries

Blueberries are one of the easiest fruits to freeze. The process is as simple as removing damaged berries and stems, placing them on a large cookie sheet and then putting the whole thing in the freezer. Once they freeze, place them in a sealed bag and leave in the freezer. The natural wax on the outside of the blueberries protects the fruit while frozen. When ready to use, simply thaw, rinse and eat.

Some people switch the process and rinse first, then letting them dry before freezing. Either way is acceptable. It is reported that rinsing before freezing can lessen their lifetime in the freezer. Blueberries only last a few months in my freezer so I really couldn't tell you.

That stated, generally blueberries can last in the freezer for more than six months. Where other fruit can become quite mushy after freezing, the blueberry will still hold its shape pretty well.

Most people preserve blueberries through canning as a jelly, jam, syrup or compote. Here is a great little site with plenty of information on canning and preserving blueberries and many other fruits.

With just a little work, that wonderful summer flavor of fresh blueberries can be enjoyed throughout the year.

A Blueberry Weekend

Ah, the wonderful blueberry. With a wide variety of cultivars, this fruit bearing bush is hearty from the southern United States up through parts of southern Canada. High in vitamin C, vitamin K, fiber and Manganese (from nutritiondata.com) , and easy to grow and store, the blueberry may be very near the most perfect fruit.

Growing form ranges from short, squat bushes to tall, narrow treelike constructs. Whether you have a small back yard or a few thousand acres, a few blueberry bushes are perfect additions to your garden.

Throughout this weekend I will post information and recipes about and with the fabulous blueberry. Stay tuned!

Friday News?

The UK's FSA Publishes Organic Research - from the UK's Food Standards Agency - "An independent review commissioned by the Food Standards Agency (FSA) shows that there are no important differences in the nutrition content, or any additional health benefits, of organic food when compared with conventionally produced food. The focus of the review was the nutritional content of foodstuffs. "

So, what these researchers did was review the results of other researchers from the last fifty years and arrived at the conclusion that there is little nutritional difference between organically grown food and food conventionally grown and processed. Just to make it clear, this was more of an academic mashup than real research. No original research was done. As with sustainable agriculture, one must look for more systemic results rather than simply read others' research on a narrow base of subjects.
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Rural Businesses Receive Billions in Assistance - from Farm Futures.com - "Secretary of Agriculture Tom Vilsack announced that USDA is accepting applications for up to $1.7 billion in funding through the American Recovery and Reinvestment Act for projects to help create business activity and economic growth in rural communities. Vilsack said the funds will help businesses get access to the capital they need to launch and expand their businesses and help bring additional jobs to America's small cities and towns."

That's a step in the right direction. Hopefully the money will be well spent and big companies will not get their hands on too much of it.

Tuesday News

Infectious Diseases Study Site Questioned - Tornado Alley May Not Be Safe - from the Washington Post - "The Department of Homeland Security relied on a rushed, flawed study to justify its decision to locate a $700 million research facility for highly infectious pathogens in a tornado-prone section of Kansas, according to a government report."

Now there is a great idea. Place a multi-million dollar infections disease government lab in "tornado alley." But wait... more stupidity... What of the livestock? According to the Government Accountability Office: "Drawing conclusions about relocating research with highly infectious exotic animal pathogens from questionable methodology could result in regrettable consequences."

Give your congressman or senator a call.
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20,000 Gallons of Biofuel per Acre per Year - from Technology Review - "A startup based in Cambridge, MA--Joule Biotechnologies--today revealed details of a process that it says can make 20,000 gallons of biofuel per acre per year. If this yield proves realistic, it could make it practical to replace all fossil fuels used for transportation with biofuels. The company also claims that the fuel can be sold for prices competitive with fossil fuels."

High-tech agriculture on the bleeding edge. Joule uses genetically engineered microorganisms, likely a type of algae, to convert Carbon Dioxide and the Sun's energy into a hydrocarbon fuel. It may not be very tsty on the grill, but I wouldn't mind burning it in my truck or tractor.

Some Monday Morning Farm Humor

Given today's economic times and popular society's general dysfunctional, non sustainable insanity, we all need a little good clean humor from time to time. Mark Parisi has a great bunch of funny farm cartoons here on his website: offthemark.com Enjoy!

Today's Reasons for Moving Back to the Country

As a reader of slashdot, I read a lot of nutty stuff there. Here are a few highlights of the craziness that just makes me want to head for the barn.

Scientists Worry Machines May Outsmart Man - From the New York Times: "Impressed and alarmed by advances in artificial intelligence, a group of computer scientists is debating whether there should be limits on research that might lead to loss of human control over computer-based systems that carry a growing share of society’s workload, from waging war to chatting with customers on the phone."

Machines can do a heck of a lot around the farm, but I am NOT going to take orders from my hay baler.
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573,928 Accounts Possibly Compromised in Network Solutions Attack - From The Tech Herald: "Network Solutions issued a Data Security Alert (DSA) on Friday, which reported the discovery of malicious code planted on servers supporting their E-Commerce merchants’ websites. The code, discovered on 4,343 Network Solutions customer sites, might have captured transaction data for almost 574,000 cardholders."

So, if you shop online and/or use credit or debit cards, maybe you should think twice. Just another reason to use cash and shop at your local farmer's market or road side produce stand.
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Electronic Grid Still Very Vulnerable to Electromagnetic Weaponry - From Science News: "Electromagnetic pulse is hardly a household term. But perhaps it should be. Every computer we buy, every system we turn over to computer control, every device that relies on electronic components — all cars, TVs and phones, for instance — makes us more vulnerable to such a high-energy rain of electrons."

Articles like this should make anyone without alternate electrical generation think twice. Not only can EMP weapons cause issues with the power grid, but solar events could and even have caused problems. One doesn't need to completely live off-the-grid, just be prepared. Maybe it is time to check the prices on windmills.
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Reprogrammed Skin Cells to Create Mice - From the Wall Street Journal: "Two teams of Chinese researchers working separately have reprogrammed mature skin cells of mice to an embryonic-like state and used the resulting cells to create live mouse offspring."

Now here is a can of worms. Sure, this is helping forward stem cell research, but what about all the additional cats that will be needed?

Time for Some Rhubarb?

It will not be long before many people in the Northern US, Southern Canada and Europe have the opportunity to pluck fresh rhubarb from their gardens and enjoy some early produce.

Rhubarb (or Rheum rhabarbarum for those taxonomy folks out there) likely originated in China and was brought to Europe by Marco Polo in the late 1200's. Numerous sources believe Benjamin Franklin originally imported seeds to the United States from Europe in the late 1700's. Other sources believe an unknown gardener in Maine obtained seed or rootstock from Europe in the late 1700's or early 1800's.

However it made its way to North America, those who love rhubarb are quite thankful. So, let's get down to business with a few recipes.

Classic Rhubarb Pie

• 4 cups chopped rhubarb
• 1/4 cups finely chopped strawberries (optional)
  
• 1 1/3 cups granulated sugar
• 6 tablespoons unbleached all-purpose flour (whole wheat flour also works well)
  
• 1 tablespoon butter or margarine
  
• 1 9 inch pie crust with top
  

1. Preheat oven to 450 degrees (230 degrees Celcius).
2. If including fresh strawberries (optional), mix the rhubarb and strawberries.
   
3. Mix sugar and flour together. Sprinkle about 1/4 of it over bottom of pie crust (In the plate). Put rhubarb over this. Sprinkle the top of the rhubarb with remaining flour and sugar. Sprinkle top with small pieces of butter or margarine.
4. Cover with top crust. Cut a small "X" in the center of the top crust.
   
5. Place pie on low rack in the oven. Bake for only 15 minutes first, then reduce oven temperature to 350 degrees (175 degrees C), and continue baking for 40 to 45 minutes.

Rhubarb Crisp (a real classic)

• 4 cups sliced fresh rhubarb
• 1 cup firmly packed light brown sugar
• 1 cup sugar
• 1 cup all-purpose unbleached flour
• 3/4 cup rolled oats
• 1/2 cup melted margarine or butter
• 1 teaspoon cinnamon
• 1 teaspoon real vanilla
• 2 tablespoons cornstarch
• 1 cup cool water

Mix brown sugar, flour, butter, oats and cinnamon in a bowl; mix by hand or with bread hook until crumbly. Put half of this mixture into a well buttered 8-inch square baking dish. Press firmly into bottom of dish. Put the sliced rhubarb on top.

In a medium sized saucepan mix sugar, cornstarch, water and vanilla. Slowly cook on a medium to low flame until clear. Pour over rhubarb.

Top with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

This goes wonderfully with vanilla ice cream!

Hair for Weed Control?

That is correct! According to American Public Media, there is a new product in the gardener's and farmer's arsenal against weeds. It is inexpensive, slowly biodegradable, high in Nitrogen, helpful in retaining soil moisture, promotes more complete root growth, its raw materials are renewable, and... it is made of human hair.

For years composters have tossed hair clippings in their compost bins, but now a Florida company is working to sell thin mats made of human hair. Browse over here to take a look at their website: www.smartgrow.us

More Small Farms - Its a Good Thing!

Recently there has been a stir in the small and sustainable farming communities. According to the USDA's 2007 Census of Agriculture, the number of farms is again on the rise. Since the end of World War II, the number of farms in the US have been decreasing.

What this seems to indicate is that the number of small farms is growing. Actually, most of the hard numbers do seem to bear this out.

There are quite a few online articles about this trend: Hobby farms gaining popularity in Eau Claire County; USDA's latest census shows growing diversity; and U.S. farm growth fueled by small operations -USDA.

If the number of small farms are honestly increasing, that can only mean good things for bio-diversity, local economies and general sustainability.

On the other side, some question whether the USDA's census numbers are correct. This article in The Grist brings a few issues to light.

Salsa Anyone?

One of my wintertime favorite snacks is salsa on baked potatoes. Canning Salsa is a little tricky in that it requires a balance of acids to ensure a certain form of bacteria does not grow. Clostridium botulinum is not a fun bacteria to ingest. It can make a person VERY ill.

But knowledge is power. The right balance of acids in canned salsa can keep this delight fresh throughout the winter and even spring.

This is a slightly modified version of salsa I made last year from the folks at New Mexico State University.

Simple Tomato Salsa
Makes about 18 pints.

• 7 quarts of cored, peeled and chopped tomatoes. Roma or other paste tomatos are best.
• 4 cups finely chopped green chiles. Use the seeds as well.
• 5 cups chopped onions.
• 2 tablespoons finely chopped cilantro.
• 1/2 cup finely chopped jalapenos. Use the seeds.
• 1 cup lemon juice (Canned is ok. Squeezing lemons can be a challenge.)
• 2 tablespoon sea salt (Regular salt will work just fine.)
• 6 cloves of fresh garlic finely shredded or chopped.
• 1 tablespoon medium or fine ground black pepper.
• 1 cup white vinegar (try wine or balsam vinegar as an interesting taste experiment)
  

Put everything except for the cilantro in a large pot and bring to a boil. Constant stirring keeps the salsa from burning on the pan. After reaching the point of boiling, reduce to a simmer for 10 minutes while continuing your stirring.

Add cilantro and simmer for 20 more minutes. Yes, keep stirring.

Fill pint sized jars, leaving 1/2 to 3/4 inch air space at the top.

Put lids on and process in a water bath canner for 15 minutes. Remove from boiler, tighten lids and let cool. Those that do not seal should be used that day or put in the compost bin.

Enjoy!

Planning for Canning

If you haven't finished planning for your spring planting, this is a good time to sit down and give some thought to it. What to plant...

Well, one consideration to make when sketching garden plans and ordering seeds is 'what should you can?' Canning, if you don't already know, is a great way to prepare and keep your house stocked with fresh fruit and vegetables throughout the barren winter and busy spring. Canning is relatively simple although a little labor intensive depending on what produce is being canned.

Having a fresh stock of sweet corn, beans, peas, beets, asparagus or even pre-made soup or salsa can really be nice in the midst of a sub-zero winter day. But the planning...

First and foremost, plant what you and your family like to eat. Secondly think of the nutritional value. Many people LOVE canned sweet corn but let's face it. The nutritional value of carrots or tomatoes, for the most part, far outweighs that of corn. So, as with life, it is a balance.

Some great produce to consider includes a few of the following:

• Tomatoes - Roma and paste varieties are the best for canning, preserving and making things like salsa.
• Corn - Usually a favorite around many tables.
• Beets - Not only are they nutritious, but their typically deep red flesh can help to liven up a winter day.
• Beans - Try to get the stringless, smaller varieties. They are easier to process.
• Peas - Another favorite, try to get a sweet variety. Peas are a great source of energy when feeding the cows or shoveling snow.
• Greens - Not every family likes greens but they are quite nutritious and typically easy to grow.
  
• Squash and pumpkin - The creative cook can do a lot of different things with canned pumpkin and squash. There is also the added benefit that these typically grow easily in a range of environments.
• Carrots - Perhaps not terribly exciting, canned carrots are packed with healthy goodness.
  

And, when possible, plant heirloom varieties that are known to thrive in your locale.

Happy Planning!!!

More information on canning can be found here, at the National Center for Home Food Preservation.

A few new posts?

Well, it would seem that even though there have been no posts here for more that two months, people are still finding interest in some of the content here. So, with no further waiting, I will start to post more content here.

It will not be easy since I have a Motorcycle Restoration Project that is getting me out into the fresh air. Then I have another Motorcycle blog that requires some fresh content as there are a good number of visitors there as well.

New posts coming soon...

BRB