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New Years Resolutions Open Thread

by: Jill Richardson

Thu Dec 30, 2010 at 16:39:34 PM PST


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This year, I hope to better use the rainwater in my yard. Recently, I got a small rain barrel (about 60 gallons), which cost $65, including the class that helped me put it together and taught me to use it. But lo and behold, I brought it home and made two discoveries. First, our roof is not set up to channel all of the rainwater to one drainage location, making a large rain barrel currently impractical. Second, 60 gallons ain't much. You can get a 1300 gallon rain barrel - but it costs some $1300. There's much more you can do too to keep the water from running off your yard into the sewer system, and to help your soil better absorb water. Here in San Diego, where water is scarce and where a large percentage of household water use is in the yard, this is important. Additionally, a drip irrigation system would not only save water, it would save me the hassle of walking around the yard with a hose all the time during the long dry season. So that's my resolution.

Another, related goal involves the safety and quality of our greywater. I want to make sure that whatever goes into our shower and washing machine water is safe if we dispose of it in the yard (as we try to do and hope to do a better job of). I no longer want detergents going into our water. Castile soap is just fine to clean with. No more soaps with the generic term "fragrance" listed on the label, either, because that could mean anything. Meeting this goal involves finding products that are not only safe but also accessible, affordable, and effective. Believe me, I've certainly tried out "green" products that don't work before - or found other ones that work great but cost a fortune. And since I'll need to get the entire household (roommate, his kids) on board with this resolution, I'll have a much easier time if I'm not asking them to break the bank or use products they don't like.

What are your food, agriculture, and environment-related resolutions this year?

Jill Richardson :: New Years Resolutions Open Thread
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I've been thinking... (4.00 / 3)
...that I should try to grow some herbs or something this year.  Finally.

But my south-facing bedroom (well, "storage room") window may not get much sunlight any more.  The house behind our building was knocked down a couple years ago, it was a vacant lot all of last year but now it's an in-construction 3 1/2-story condo-ish kinda thing.  Oh, well.  Not that I mind at all.  Dense inner urban neighborhoods like mine are where we should be building things like that, and aesthetic issues aside (it looks kinda like something straight out of a Frank Gehry wannabe's acid flashback; or a post-Godzilla attack victim) I'm glad something like that is going there.

I'll maybe stick a pot or something outside then, instead?  That could work.  I think I could find a decent spot.  Hmmm...

Start baking.  Limit eating out to like twice a month.  Make mozzarella!  And a sourdough starter.  Make a batch of homemade celery soda.

There's a few more things I should do, too.  Lemme think on it...


Jay (4.00 / 3)
You're more than welcome to come over to my dad's place in SE and grow herbs or what ever else that'll fit in on the garden lot over there.

And if you figure out how to make mozzerella, let me know. I'll trade ya goats' milk for teaching me how to make that cheese!

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Mozzarella... (4.00 / 2)
I've been wanting to try that since I read about how easy it (apparently?) is in Barbara Kingsolver's Animal, Vegetable, Miracle back in 2007.

Then again, "easy" may be relative of course.  I've never even baked bread.  Mainly because I don't like following instructions / recipes.  'Cooking is art, baking is chemistry' and all that, or whatever it is they say...

Anyone here ever done mozzarella, btw?


[ Parent ]
no, and my one foray (4.00 / 2)
into cheese making was expensive and not worth it. Getting un-homegenized milk may be challenging for me. I wish I had easy access to a local farm where I could get it.

I make all my own breads and after a year I have good starter.
I would be happy to send you a cup!! I have been experimenting
with a sourdough/Italian type kind of bread.

My house is way to big for me. Right now I am thinking of selling next year.But until then I may try to rent part of it to someone who likes gardening as much as me. But I need to "do" the garden differently next year as just composting yielded lousy results. Mushroom soil?

I have a new business Mostly authors. One is self publishing. What do you think of when you hear the phrase "digital literary agent"? Anyway I would LOVE to find someone writing a self published cookbook like the way I eat.And do the Marketing,,,


[ Parent ]
I've tried making mozzarella (4.00 / 2)
mine came out all grainy, I wasn't able to get the cheese to the proper acidity for the proteins to stretch. Everyone I've ever talked to who makes moz says it easy. Maybe when I have lots of milk from the goats next year I'll do some more experimenting. I'd like to put up a lot in the freezer.

At least when I'm milking I'll have gallons of milk to experiment with, and anything that doesn't turn out I can feed to the chickens, and any pigs if I get a couple of weaners in the spring.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
acidity (4.00 / 1)
I don't think Tim Young from Nature's Harmony Farm makes moz, but he has said that controlling acidity for the cheeses he does make definitely is a challenge. Problems are several. For one thing, the best pH for today's batch might not be the best pH for next week's batch. Also, pH changes with time, and the cheesemaker needs the experience (backlog of mistakes) to know what to do now to get a desired pH an hour or two from now.

Re: "easy" moz making - perhaps some cheesemakers have different standards for what constitutes acceptable quality.


[ Parent ]
Mozz might not be so easy (4.00 / 2)
A few months ago I went to a class on "fresh mozzarella pulling". When I signed up, I expected a class on "making", but the instructor said that it's very hard to make good mozzarella on a small scale -- she spent a summer at a top-quality restaurant trying to make mozzarella using fresh, non-homogenized milk (probably Straus Organic) and almost never got good results.  Then again, she is somewhat of a perfectionist.  There are certainly kits for making mozzarella that have an appropriate coagulating agent, so it might be worth a try.  But my understanding from the class was that you need to have excellent temperature and acidity control to get the mozzarella to be "right." I expect that cheese companies have all of the right equipment to make the cheese "right."

If you're wondering what "mozzarella pulling" means, it is the process of turning mozzarella curds into a smooth ball.  We can buy mozzarella curds in the Bay Area from the Bel Fiore Cheese company (based in Berkeley), so to make the curds into a ball of fresh cheese, you cut the curds into small pieces, submerge in hot, salted water, then stretch and coax into a smooth ball.  It's pretty easy to get decent results, not so easy to get splendid results.  The reason for pulling you own is that the freshness and texture is far better than a normal ball of fresh mozzarella.


[ Parent ]
I think easy is a relative term when talking about cheese making (4.00 / 2)
I think moz is probably easier than making an aged cheese. Although it's definately not easier than making whole milk ricotta or fresh farmer cheese using vinegar or lemon juice.

At least with moz you know right away if it's any good or not. I hate to think of waiting for aged cheeses, investing all that time and aging space, only to have them go south on the cheese maker 2, 4 or 6 months into the process.

Cheese companies do have all the right equipment, plus they've got people who've been making this or that type of cheese for years and years.

Kind of like me and tile setting. When I was working in the trade full time, I could lay tile without a level and have it come out level, true and square. Straight joints, no lippage (corners/edges sticking up) and eyeball the joint size. But I was only able to do that because I'd been doing this for years and years.

Normal people scare me.... But not as much as I scare them.


[ Parent ]
Curds... (4.00 / 1)
That's interesting, never thought of that.  I've seen curds around here from a couple local cheesemakers, pretty sure including mozzarella (Rogue Creamery?).  Will have to look into that, thanks.

[ Parent ]
New years resolution (4.00 / 3)
No more photo diaries.

But it is still the old year.

The Third Quarter of 2010 in Pictures (My Pictures)


hahaha (4.00 / 3)
you better not quit posting photo diaries!

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman

[ Parent ]
Why not? (4.00 / 3)
I can't even get my closest friends to give them a rec.  

[ Parent ]
I rec 'em (4.00 / 2)
if I know they are there. If you'd prefer, just email me the pics and skip doing the diary :) I love the pics.

"I can understand someone from Iowa promoting corn and soy, but we are not feeding the world, we are feeding animals and soft drink companies." - Jim Goodman

[ Parent ]
stop posting photos (4.00 / 3)
if you wish, but Eddie, I really think you should be selling your stuff. I can't believe there wouldn't be a market for it. I've been browsing art and photography that's available online for reasons that have nothing to do with you or your present comment, but I've thought of you several times. Your best work "as is" is at once more interesting and more beautiful than 99% of what's available, and your ability to manipulate images with software adds an exciting dimension of possibilities. Your work should command prices commensurate with its superiority.

Around here, my choice of stock is limited to 8.5"x11" or less. I don't know anything about the Kodak Gallery or iPhoto services for larger prints, but McKenna Labs has a good reputation.

Example: the other 99%

Example: possible representation


[ Parent ]
I need to get my fridge and freezer organezized (4.00 / 3)
I waste too much fresh produce because I forget about what I have in my refrigerator, so I need to develop a system that lists what I have on hand, and perhaps when it was purchased.  Perhaps a white board on the refrigerator door would do the job. Or every Thursday or Friday I should go through the produce area and cook whatever is an accidental holdover from the previous week's farmers market -- e.g., if I find an extra bunch of kale, cook it up and freeze it.

And my freezer is chaos, full of containers of this and that (mostly soups and sauces).  In 2010 I got much better about not putting anything into the freezer without a label, but I should try to get a semblance of order and an inventory put together in 2011.

Also, I might be better off not bothering with tomatoes next summer, but instead planting more summer herbs, some cover crops that can improve the soil, and other small projects.  The weather in Berkeley is too cool and the soil in my landlord's pathetic garden beds (only about 9" deep!) is too poor for tomatoes.

Note: the "organezized" misspelling in the subject is a reference to a quote from Travis Bickle (to Betsy) in Taxi Driver.


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