Today I realized, not much has been written about our garden. This is honestly because I wouldn't consider myself anything but an extreme amateur at raising our food. I've been told the process is a 3-5 year learning curve and we are currently in year two. This year is much, much better than the last and I can only imagine what next year will bring.

The first summer I lived with Jules, we had three tomato plants smushed into one medium sized pot. This came along with one teensy parsley bush, one bunch of chives, and two thyme plants. Soon into the season I planted collard greens and spinach.

In the end, the parsley, chives, and thyme plants were far too small to actually do anything with. The spinach I planted turned out to be baby spinach, a cultivar that never gets more than four inch long leaves. Total bust! Our backyard fence was falling down, and the only thing we had to make raised beds out of was pressure treated lumber scraps. It was a very meager beginning. The collards did well, however, and so did the ever persistent tomatoes which yielded surprisingly well. All in all, it was enough to convince Jules to allow me my third of the yard for another go at this whole gardening thing.

By the end of the first summer, Jules tore down the old fence (since it was falling down anyway) and rebuilt our new, gorgeous, North side fence. With that came all the promise the completion a large scale building project can bring with it. Such a boost brought about the garden planning for the next season, the acquisition of proper raised bed materials, and much ordering of seed catalogs.

With such a small house, our 1/4 of an acre lot seems to have an unusually large backyard. After much measuring and a few very bad schematic drawings, we ended up with 6 independent raised beds all 9'x4'. We have composted, amended the soil, chopped up our leaf litter, added grass clippings and finally came out with something resembling good soil. There was digging, clearing, chopping, much adz swinging, aerating, and lots of exercise for my arms. Lots of loading and unloading. Then, finally at the end of it all, planting of precious seeds. This year the raised beds were made from untreated Douglas Fir in luxuriant 2x6x10 boards which mirror the pattern of the fence. There are 18 inch walk ways to allow for my little wheel barrow and a weed whacker to access rather easily but not take up too much space. It is a prim and proper garden that seems to be doing quite well compared to last year. It is quite picturesque in my humble little opinion.

The main thing that I learned the first year, and tried to fix the second, was appropriate choosing of veggies. My goodness there are a lot of different kinds of veggies. I always just thought tomato, spinach, peas, beans and such. Well, uh, no. It is much, much more complicated than that! So I pined, and I looked, and I gleefully accepted all the new seed catalogs which came in the mail.

First I nailed down just what veggies we wanted to grow. There was a very brief discussion with Jules where he reiterated his garden mantra "I don't care what grows as long as it produces food." There is sometimes a variation of "If you grow it in the garden, I'll eat it." But essentially the garden is my domain. He mows; I grow. So I thought about what we ate, what I cooked, and came up with this list:

Peas, Carrots, Zucchini, Pumpkins, Potatoes, Rhubarb,

Spinach, Garlic, Tomatoes, and Beans.

After a quick confirmation from Jules(whose care level rose a bit) he added Peppers, both sweet and hot.

The next major decision was the type of seeds I wished to grow. This one took a bit more internet research. You see, with the advent of modern science, seeds are no longer just seeds. There are Heirloom, open pollinated, hybrid, and genetically modified seeds. To give an extremely brief summation of each I will start with the most recent.

Genetically modified seeds are ones that have been scientifically modified by a seed company. These plants are patented and it is illegal to save their seeds, split the plants, propagate cuttings, etc. Many of these plants have also been altered to have what is called a terminator gene which means they will not reproduce, even if the seeds are planted. Most of the current agricultural crops are genetically modified strands so that the pesticide used by the agricultural companies will kill everything but the specific strain of plants. The seeds are genetically modified to withstand the pesticide. This way the seed company has a market on the seeds and the pesticide. 98 percent of the world's genetically modified sees are owned by the company Monsanto.

Hybrid seeds are seeds which have been bred or cross pollinated with another plant which has desirable characteristics. This isn't science meddling with genes exactly, it is much more like what you did in high school science class with Pundent Squares figuring out what characteristics your child would have with someone else in the class by working with dominant and recessive traits. An example would be if you had a tomato that routinely produced lots and lots of fruits. You would then breed this tomato with another plant that routinely had really, really big tomatoes. The result would be a few tomato plants which routinely had lots of really, really big tomatoes. However, not all the plants would be this way. Some would just have lots of fruit, some would have big fruit, some would just be weird. In this way, you can save all the seeds you want from hybrid plants but you never know what you are going to get. This is called not coming true from seed. If you want the same hybrid plant, you have to re-buy it from the company.

Open Pollinated seeds are a relatively new things. These seeds are seeds which come true from seed. You can save the seeds from these plants because they are not hybrid cross seeds. These are seeds which have been breed over and over to produce plants which will always develop the same plant every time. This means if you learn to save seeds, you never have to reorder the plants from the company. Many universities are negotiating with specific seed companies to sell these cultivars as a way to increase the diversity of our seed supply in the country.

Heirloom seeds have no formal definition, but it is generally accepted that these seeds need to be at least 50 plus years old (give or take a year or two). These seeds are only in existence through seed saving year after year, passed down through families and seed savers exchange. They will always come true from seed and have been selected year after year for various desirable traits. Amish paste tomatoes, for example, are supposedly the absolute best tomatoes for making paste. Kentucky Wonder green beans are supposed to be the best canning beans from all over. These are seeds which are sold and distributed as a way to keep heritage alive and genetic diversity high. In many instances they take longer (or don't produce as much) than hybrid or GMO seeds, but have a significantly better flavor.

In the end, I decided on as many heirloom varieties as possible. The reason for which is an entire post of its own (soon to follow), but mainly because I wish to keep the process of seed to food as simple as possible. So we tried a sampling of multiple varieties and have yielded a wealth of information this year to aid in next year.

More than anything, the first year's gardening experience told me to focus on what I was planting. If anyone out there has looked at a seed catalog, it will become quite apparent it isn't as simple as just spinach, peas, and tomatoes. There are dozens, upon hundreds of different varieties of each vegetable all complete with their own benefits and drawbacks. Who knew someone had cultivated spinach that never really grew? Or tomatoes which could bear fruit in as low a temperature as 50 degrees? Or peas with edible pods, peas you shell, peas you can shell or eat the pods, and peas that dried in the pods without either eating or shelling? It is all a bit overwhelming.

A lot of seed catalog perusing and my list turned began looking more like this:

Peas: Lincoln Homesteader and Little Marvel
Carrots: Danver Half-Long and St. Valery
Zucchini: Cocoaelle Bush
Pumpkins: Jack o' lantern and Sugar Pie
Potatoes: Baker and Little Red
Rhubarb: Generic Rhubarb (?)
Spinach: Giant Thick Leaved
Garlic: generic grocery store
Tomatoes: Manitoba, Arkansas Traveler, Bonny Best, Brandywine, Mortgage Liter
Beans: Blue Lake Bush Beans and Contender Bush Beans

They were all planted, have grown amazingly well, and we are significantly happier with the turn out from this year's garden. Oh what a difference a year makes!

The process of building a garden is definitely a little more involved than I first thought, but you certainly get out of it the work you put in. Our returns have been plentiful, as well as the knowledge we have gained again. The verdict is still out on many of the variety choices, but this year looks to have been a good one.

More than anything, the garden has shown me a different kind of faith. I must constantly remind myself that 12 days without rain does not mean the rain is going to stop. Just because the beans didn't do well this year, doesn't mean we cannot grow them. The peppers will produce fruit and so will the blueberries all in due time. The spinach knows a lot more about making its own seeds than I do about harvesting them. I must be patient and breathe. All will happen in its due time; all will cycle around again whether I like it or not. The garden tends to remove your ego. I am but the cultivator; not the creator.

Sometimes it is your children which remind you that your life has changed and you are caught in moments that are so dramatically different you are forced to realize you're not the same. Here are a few things said around our house which you probably wouldn't hear at many of the neighbors:

"You have to finish your strawberry shortcake before you can have any more peas."

"Do you think 100 pounds of apples is enough?"

"Mom, can you sharpen my axe?"

"The rain barrels are not a toy!"

"I'll get your lunch in a minute, I'm eviscerating the chicken right now."

"I figured we had some time before dinner, so I'd take apart the chainsaw."

"Do you want to help me dig up your lunch?"

"Will you check the cottage cheese? It has been on top of the fridge now for two days."

"Sorry I missed your call, I was out hangin' the wash."

"You smell like three day old compost!"
(A four year old insult)

"I'll be in The Hole."

Well, I guess it is official, we're not in Kansas anymore.

This post is as much for all you out there as it is for Jules. Apparently someone at work asked him when we were getting married. This has him a bit out of sorts and, well, just plain scared.

Married?!?

Jules and I aren't married. We don't really plan on getting married any time soon. That can also be read, we don't just plain don't plan on getting married at all (don't worry, Honey). This doesn't concern either of us in the least. As I have told Jules, if in ten years it really, really, bothers The Spicy Barracuda and he can give us a decent reason, we should consider it. As it stands however it doesn't really matter at all to us. The reasons are as follows:

For one, marriages are expensive. The average United States wedding now costs $20,398 dollars with most couples spending somewhere between $15,299 and $25,498. Are you insane!?!That is a huge chunk of our house payment! That doesn't even count the honeymoon.

Secondly, why mess with something that works? We love each other. We still giggle back and forth at the end of the night when we are snuggling in bed. I still get excited at the idea of him coming home from work. We can both express our inner evil, sinister, and just plain screwed up thoughts to each other (admit it, you have such screwed up thoughts too!). Even in stressful, crazy times when we mess up badly (like me killing his car or him making a Freudian reference to me being a whore), we love each other. We don't need to add a lot of societal baggage with the word "marriage" to the equation.

Third, we are committed without a piece of paper or a ring. We share something much larger than a federal designation; we share a child. The only father that The Spicy Barracuda has ever known is Jules. In fact it was The Spicy Barracuda himself that insisted in calling Jules "Dad" in the first place. We share a house, a dog, a cell phone contract, and expenses as well (some how those aren't quite as important). We share a life. Isn't that was marriage is supposed to be anyway?

So there you have it: not married, not getting married, no need to worry Honey.

Now, all of you might be wondering what this has to do with our blog. Here is what: Fiesta plates! I seriously lust some Fiesta plates. My life might be bordering on domestic completion with a set of Fiesta plates! Screw marriage; Fiesta plates! Ya, get me? However, with the recent phone call from Jules expressing some nervousness about are impending imaginary wedding proposal, I knew if I just posted about china patterns and permanent household dish purchases this would not go over well. The above disclaimer was to calm him down so I could elaborate on the wonderfulness of bright happy colored glazes; simple concentric circle designs; microwave-, oven-, and dishwasher-safe gorgeous dishes.

The only problem existing with the Fiesta plates (other than the $150 it would cost to have six place settings of them) is that there was no color which matched our kitchen. UNTIL JULY THAT IS! Meet Lemongrass:

This is the newest edition to the Fiesta line and a definite item I'm saving up my tip money for. It is the exact color of our kitchen! I believe this is a sign from The All-Knowing-Heavenly-Powers-That-Be. How awesome would they be in our open air cabinets...and with Tangerine accent accessories.... Squee!

I don't get girly very often, but I'm truely excited about this. Could you tell?

Charlotte's Web is long gone, but not a bit forgotten. Though his lip began to quiver a bit at Charolett's passing, no tears were shed. A sniffle or two perhaps, but no tears. He laughed and snickered with Templeton the rat and was delighted with the goose's stuttering speech (my favorite character personally). He thought Mrs. Arable quite wrong about a barnyard being a terrible place for young children and thought slops sounded just atrocious. The smashing of Templeton's spoiled egg caused a turned in face all scrunched up at the smell and the fair made him ask about three or four times (in that chapter alone) if we could go to one of those. Now small spiders are gracing his hands as he finds them all over the garden and carries them about. (He still exclaims panic over large spiders though.) All in all, rave reviews and quite a quick read. I think this one took less than two weeks. So we are on to the next book: Winnie-the-Pooh.

Now I was a bit concerned with this due to which copy of Winnie the Pooh we own. You see, it is so old there is no ISBN number to get a picture from Google images. After much searching I stumbled onto it by adding the word "vintage." Moreover, it's copyright is 1926. There are no colored pictures except the solitary bear in yellow on the front. The red canvas book has long since lost, what I believe, was gold sparkly lines bordering the front and rear covers trying to make it appealing to young children. This is not Disney. The language is not contemporary at all. It is the sort of book that if taken to the Antiques Roadshow the expert looks at you in bewilderment and exclaims "Why were you handling this, let alone reading it to your child!?" It is one of those books that doesn't get to reside on the child's bookshelf and only gets to be read with Mommy taking it down from her bookshelf. But I don't care; I love it. I believe it was my grandparent's, and I know it was my mother's. In any case, what it has in sentimentality, it totally lacks in flash. Small Barracuda boys are a bit addicted to flash.

The greatest thing has happened though: he loves it. Since Saturday's beginning there hasn't been a night which goes by that a request for at least a chapter isn't sprinkled into conversation. Tonight, after getting in trouble for sneaking peas from the garden (I literally had to tell my child at dinner he must finish his strawberry shortcake before he could go eat our garden peas!) his quivering little voice asked, "Can we still read?" He adores Pooh's bewildered antics. He understands the complexity of language and comprehends the story line. No Disney, No color, Hardly any pictures....a hit! Whew! Take that flash! At this rate we are going to be moving on to Stuart Little by Monday of next week. Wow, so much for my dubious mothering.

There aren't too many great things that the Pacific Northwest can claim come from all our rain. If you grew up here, the benefits are many, but you are used to a lot of grey skies and it is just normal. However, if you are from out of town, the rain can be a bit of a complete downer. In fact, I have known more than a couple of people who needed to move due to the onset of seasonal depression from all our rain.

It makes things green. We have cheap hydroelectric power. But most of all, we have access to Hood Strawberries. Oh dear sweet Mary Mother of God, these berries are so good. You will only find them in Pacific Northwest grocery stores which sell seasonal berries because they exist for only three weeks out of the year and don't keep much more than a couple of days. They don't travel well and so they also tend to be a bit expensive. Oh, but it is worth it. There is very little in existence which says summer more than these strawberries.

We could have visited our local organics store, paid a lot more, and quickly acquired a very small little container of berries to munch on for the next couple of days. One better, there are many roadside stands advertising the onset of strawberry season with berries spread all over their tables ready for anyone to drive up and purchase. However, if there is one thing I have seen in us raising our own food, it is the importance exposing the Barracuda to the process of growing. By choosing to U-Pick your berries they are not only cheaper and you can get large volumes of berries, but you can see the farm and develop a relationship with those who grow your food. So much of the time it is forgotten that our food comes from the ground by people who work sun-up to sun-down. It is a lot of work for a reward often gone unappreciated. It is important to me that The Barracuda not miss these facts about his meals.

After packing a picnic lunch, and getting gasoline, we were on the road to the farm. The drive is gorgeous, only about 30 minutes, and a great way to build the anticipation of the event. The U-Pick farms in our area step up a tent right off of the parking lot where they sell boxes, have a weigh station, and park the large wagons used to hall everything to and from the fields. We had our 5 gallon bucket weighed by Ashley (a local farm girl) and she pointed the way to the fields. They rotate the picking every other day or so, allowing the berries to ripen and be picked evenly rather than totally annihilated. You are rarely in the same field twice in one week.

The Barracuda hopped into a wagon with our bucket and I began to pull us up the dirt road, past the herb garden, and through the peach orchard, to rows upon rows of strawberry plants. The romance of such a walk surpasses the mere 5 minutes it takes to get there. You would never know we were only thirty minutes from the city. Life here is just plain slower. The jobs require more time, harder work, and a level of patience which slows the pace of life. As a city dweller, the Barracuda wouldn't know such a world exists without our excursions. I would like him to realize other people fully live the type of life we are allowed to have small portions of with our lifestyle.

Jules and I have often wondered just how weird our undertaking in simplicity is. When the Barracuda and I got within view of the strawberry fields it was very obvious our family is not alone. The fields were full of people. Families, moms, kids of all ages, and even grandparents were out picking in groups with their own picnic lunches. These were all homeschooling families (school is still in for another week and it was noon on Friday) who were out picking to make jam, can, and generally have a desire to experience the slower pace of life much like our family has. It was a welcome relief for the Barracuda to see other kids doing the same things we were and much fun was to be had among all the children.
Picking your own berries requires that reminder of patience, of a slower pace, of harder work. It is a very simple task, but one to enjoy the rambling up and down strawberry rows taking in all the farm environment has to offer. This means you will get dirty hands, bitten by bugs, and if you are not careful a sun burn. It also means you will get to hear your child amazed at how berries can go from green to purple in the course of their lives. The Barracuda could see the pollination we had talked about for his homeschooling first hand in the progression of the berries. I was able to talk to other moms who let their children roam the fields as I did enjoying being outside on a great day. (The fields are open and flat so kids have to go quite a ways to be out of sight and ear shot.) We were all enjoying a Friday afternoon in the sun, with our families, taking part in the season. The Barracuda picked berries with me, as did most all the other children. There were people with colanders, Tupperware, cardboard boxes, and bowls all there to enjoy the season in our little chunk of the world. It was quite refreshing.

With our five gallon bucket filled half-way, our hands and knees very dirty, and our stomachs rumbling we trekked back to the weigh station to pay for our harvest . By having our bucket weighed first when empty that amount is recorded with masking tape on the side of the bucket and then subtracted from the end weight. This way we only pay for the berries and not the extra 2.25 pounds of bucket. We stood in line, paid, and then ventured off into the peach orchard for a picnic lunch of tree climbing and peanut butter and jelly sandwiches.











The afternoon passed quickly and soon we were home to get cleaned up and can our wonderful bucket of bounty!

After washing the berries, the Barracuda capped and sliced them while I cleaned up the kitchen and prepared the cans. He is getting so good with both his axe handling and his knife skills that I hardly have to watch him anymore. This has helped significantly with getting things around the house done. He can be set to one chore (taking in the wash, preparing food to can, making kindling, cleaning the yard before mowing, his schoolwork) and I can take on an entirely different task within the same vicinity knowing I won't have to constantly observe and mediate. By the time he was done slicing, strawberries were all over his hands, his legs, his right eyebrow, his left cheek, and a bit mushed into his hair. Upon further inspection both elbows and his neck also has been christened with bright red juice. He was just plain sticky, dirty, and quite tasty according to Guadalupe who wouldn't stop licking him all over. So the strawberries went into a saucepan with 1/2 cup of sugar and the Barracuda went into the bathtub.

All in all 8 and 1/2 pounds of berries yielded 3 full quarts of berries. Previous 8 1/2 pound batches have given us 9 pints of berries and syrup. Both are processed at 6 pounds of pressure for eight minutes. With another couple of trips we will be well set up for the winter and be able to enjoy our three weeks of deliciousness all year round.

Jules will come out with us next time as the school year finally winds down and he is free (Only one more week! Not that I am counting). Over the summer we will be back to the farms for blueberries, blackberries, peaches, pears, and corn. We can all enjoy the whimsy of watching our food go from plants to our table and slowly creating family food traditions which will hopefully last all the way through much eye rolling and personal teenage embarrassment from the Barracuda. Little does he know how much the girls will enjoy strawberry picking dates, harvest festivals, and corn mazes!

I apologize for my absence as of late. Life kind of threw up all over us this last week. Running a thousand miles an hour, every day, for going on two years now finally hit Jules and I in the face. Coupled with the stress of this last quarter of the school year, our cup of endurance ranneth over. ::sigh:: But life as a way of helping us out when we need it and a few late night baths while eating Pop-Tarts (there are just some things that can't be as good when homemade!), the arrival of a new book ordered from Powells, and much sleeping it off has given us back some light at the end of the tunnel.

This past year's food shift has taken quite an unexpected turn. When this all began, I thought that if I began to remove processed foods from our life in favor of foods I personally created our family would somehow become healthier. What I now realize is that what I really wanted was for our family to become healthier in more than just the physical sense. I've been addressing our physical chemistry with the removal of food additives, but not the culture with which we eat our food.

Homesteading, or Voluntary Simplicity, or whatever you want to call this lifestyle, causes you to shift the way you look at the surrounding culture because, for the first time, you are removed from it. As Micheal Pollen writes, "To reclaim this much control over one's own food, to take it back from industry and science, is no small thing; indeed, in our time cooking from scratch and growing any of your own food qualify as subversive acts." With this removal from current cultural trends, I now find myself looking about at our lives and finding large empty holes where I might never have seen them.

For the last two years, Jules and I have been juggling a life which includes one full-time (and then some) teaching job; one part-time, semi-erratic restaurant job; a precocious child who is too young for school; me in school; and a fairly small household budget. What this all boils down to is that we don't every really see each other. When Jules goes to work, I take care of the Barracuda; Jules comes home and takes care of the Barracuda while I go to work. It is emotionally exhausting.

This job/childcare juggling is becoming a mainstay in our society when more and more people are becoming two person working families, but I don't know how they do it. Perhaps they don't, and that is why divorce rates are so high. Even though both Jules and I are reaching breaking points (this mornings stressful bickering included the lines "I don't like my existence" and my retort "My world isn't filled with joy either!" both of which now make me laugh) we realize there is no one else we would be struggling through with. The end of the school year is near and in less than 10 days and we will have our family back. However, some major changes are coming from this realization of yet another hole created by the mainstream cultural juggle of work/childcare: family intimacy.

It has become apparent that our family doesn't dialog well. We have fun together; we work well together; we love each other and can be silly, but not much talking about substance. Perhaps this comes from a lack of modeling (though that seems way to easy a blame). Growing up, communication wasn't a strong point among members of my family. Dinner centered around eating as fast as possible so that none of us had to speak to one another.

As much as our family dialogs well in one on one situations, the act of community conversation is lacking. I find myself wondering, "What would we discuss around a dinner table?" or thinking of the agonizing, forced conversation we are all dreading when we come to the table. But this summer, the adventure begins a new with family dinners and conversation.

Secondly, our TV is dying. We are not switching over to digital. Here in the States, if you are not a cable subscriber, you will need to purchase a converter box for your television set to work. We're not buying in; we are unplugging. Though much of our television is now present on the Internet or checked out of the local library, the ease of flipping a switch and turning off interaction will be gone.

Third, music will be coming back into our house. The Barracuda has always loved music. He can dance far better than either Jules or I, mystifying both of us and other onlookers as we all wonder "where did he learn to do that?" His musical repertoire includes everything from The Beastie Boys and Andre 3000 to The Rolling Stones and Bob Dylan to Solomon Burke and The Band. The Barracuda (so named after the Heart song) has a drum circle drum that he enjoys playing incredible rhythms on, writes and sings his own songs, and finds the rhyme schemes on the classic poetry we use when homeschooling him only to beat out the words on his drum when reciting the lines. It is something that is apparently in his blood.

As much as Jules and I enjoy it, we haven't done all that much (other than dance parties) to foster it. This next year that will be changing. I have purchased a guitar and am one again teaching myself to play. Jules wants to learn how to play the banjo something awful. And, just the other day, a childrens' guitar was found at the local Goodwill for $20. Last year's Solistic present was Guadalupe, this year's will be music.

So, for now, I am left looking within for patience and personal solace. I read in an old National Geographic that the primary task of a farmer's wife was that of patience. At the time I thought it was dramatically underestimating the efforts of farm women, but now I understand. The hardest part of all is reminding yourself this too shall pass, spring will come again, the rains haven't left forever, and soon the snow will be melting.

While surfing around and avoiding doing my chores today, I found this:

"And why would I be so insistent that you eat butter? Take a look at the long list of the benefits you receive when you include it in your diet:

1. Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
   
2. Contains lauric acid, important in treating fungal infections and candida.
   
3. Contains lecithin, essential for cholesterol metabolism.
   
4. Contains anti-oxidants that protect against free radical damage.
   
5. Has anti-oxidants that protect against weakening arteries.
   
6. Is a great source of Vitamins E and K.
   
7. Is a very rich source of the vital mineral selenium.
   
8. Saturated fats in butter have strong anti-tumor and anti-cancer properties.
   
9. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
   
10. Vitamin D found in butter is essential to absorption of calcium.
    
11. Protects against tooth decay.
    
12. Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
    
13. Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.
    
14. Is a source of Activator X, which helps your body absorb minerals.
    
15. Is a source of iodine in highly absorbable form.
    
16. May promote fertility in women.
17. Is a source of quick energy, and is not stored in our bodies adipose tissue.
    
18. Cholesterol found in butterfat is essential to children's brain and nervous system development.
    
19. Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.
    
20. Protects against gastrointestinal infections in the very young or the elderly."

Information Acquired from: http://www.bodyecology.com/07/07/05/benefits_of_real_butter.php

There is quite a bit more information on the website. However, I know nothing of their diet or products and am not endorsing them in any way. The information was just cool.

For over a month now, sour cream has been created in our household with heavy cream, half and half, and vinegar. This was mainly due to me not being able to locate cultured buttermilk. But ah-ha! it was found late today at Cash and Carry tucked in with the rest of the buttermilk. Those sneaky stockers have been hiding it from me all along!

What is the significance of cultured buttermilk you might ask? Oh, let me tell you! Cultured buttermilk is currently something I'm very excited about! Most buttermilk purchased here in the States has been pasteurized or even ultra pasteurized. Though I am in great debt to old Pastuer there are just somethings that work, and culturing enzymes are one of those. The culture which is spoken of in buttermilk are pro-biotic bacteria which feed off the lactose (milk sugar) turning it into lactic acid. This ferments the milk and causes the milk proteins to thicken. This lactic acid gives buttermilk the incredible added quality of naturally fending off and inhibiting pathogenic bacteria. Yay good bacteria (probiotic); Boo bad bacteria (pathogenic).

This is all well and good, you might be thinking, but why is it important to your life? Using cultured buttermilk, you can add this bacteria into milk or cream and produce a "soured" product. (Don't confuse "soured" with spoiled because it is actually better for your body this way due to the lactose being broken down.) Thus sour cream! Way back when, this is how sour cream was created.

Enter the relevance to your current life: sour cream is no longer created this way. In 1973 the FDA repealed a law which wouldn't allow for imitation products to be placed into our food without appropriate labeling. This meant that anything could be substituted as long as the supposed nutritional content was not altered. Honestly, this was an attempt to reduce fat and lower costs. But, the result has become additives that are now added to milk in order to thicken it instead of probiotic bacteria. Things like hydrogenated oils, carageenan, guar gum, etc are now supplimented giving the sour cream a longer preservative time and a thicker texture for far, far cheaper than cultured product. Also, cultured product can wear out. The bacteria die. This doesn't taint the milk, but it means that the thickening characteristics of the culture are no longer present. That is highly costly on a commercial scale. Guar gum can hold up for quite some time along with carageenan and hydrogenated oil.

Information acquired from In Defense of Food:
An Eaters Manifestoby Micheal Pollen

The problem here is that these additives chemically alter our bodies ability to digest food. Though all are natural products, so is arsenic. Just because something comes from a plant does not mean it is a helpful component to add to your body. Secondly, I'm sure that very, very small does of these products (just like the aspertain which is in NutraSweet) aren't harmful. The problem has become that they are now in EVERYTHING! We are eating far more than we even realize.

So what exactly is the problem? Well hydrogenated oils are transfats. They have been linked to excessive free radicals, which are believed to be cancer causing agents. Carageenan is derived from red algea via alkali and has been shown to coat the inside of the stomach. This dramatically inhibits digestion causing the foods which venture to your intestine to not be properly broken down. Since most of the nutrient absorption from your body occurs in the intestine, when food isn't broken down, you cannot digest the nutrients. Carageenan is such a powerful coating agent it is what airlines use to de-ice the plane's wings. Guar Gum comes from the Guar plant and is basically a ground up grain, much like wheat. Do not be fooled however, Guar Gum is such an effective thickener that when combined with water it can swell in size 20 fold. This swelling is produced by a chemical action in reaction to the water and has been shown to dramatically reduce the ability of the intestines to process cholesterol and triglycerides. Not only that, but it slows glucose absorption as well. In laymans terms, your body consumes more cholesterol, more sugar (glucose), and more fat (triglycerides) because the intestines are processing it so much slower our body can't register that we have had enough. It doesn't block the absorption, it just slows it way, way down. This means the "full" reflex in our body can't kick in when it should because our intestines are still working so hard to break down the nutrients.

I don't know about you, but I would much rather have foods which help aide the digestion and absorption of nutrients into my body, rather than disrupt them. So, sour cream is being created now on top of our refrigerator. The hardest part of this process is leaving it alone. In fact, it doesn't require any work from you what so ever after combining the ingredients together.

Ingredients
1/4 cup of cultured buttermilk
1 cups of heavy cream

Directions
Pour the heavy cream into a mason jar, bowl, eating receptical. Add the cultured buttermilk (regular buttermilk will not work, only cultured). Stir to combine. Now cover it and leave it alone. Don't stir it any more or it will kill the culturing and you will have runny sour cream. Leave it out at room temperature 12-24 hours (basically overnight) or until it gets desirablly thick. Once it is thick enough, you can stir it all you want. Just put it in the fridge (this stops the culturing and thickening) and it will keep for about a week and a half.

If you can't find cultured buttermilk, you can always add plain white vinegar. The only difference in the final product is a slightly vinegary taste and no probiotic bacteria. You can also use Half and Half, Whole milk, 2 percent milk, or any combination there of. Just remember that it is the fat in the milk which makes it thicken. No fat, runny sour cream. Jules like his sour cream to stick to the spoon and make a Shloop sound when it is removed from the container. The only thing more important than the shloop is the loud Pluh sound it makes when it is splatted onto your plate. For this reason, the first couple of batches of sour cream I made were too runny for approval. They tasted great, but no shloop.

When I started reading In Defense of Food: An Eater's Manifesto, Micheal Pollen points out that our brain is about 60 percent fat; every neuron is protectively sheathed in it; our cell membranes are constructed of fat and require the correct ratio for everything from hormones and glucose to toxins to permeate the walls; vitamins A and E require fat to be absorbed by our intestines; and essentially fat is a necessary part of our bodies ability to function. Somewhere in the obesity epidemic and scientifically modifying food we have forgotten this little fact. When I remembered it, I promptly could careless about how much fat was in our sour cream and the shloop was achieved.
Update: When you put the sour cream in the fridge, it will firm up a bit for those out there who are concerned with their final product. If you don't stir it up, and just eat it off the top, it will stay fairly thick as well. Secondly, the next time you need to make sour cream, use a 1/4 cup of your previous batch and it will turn out even better! This only works if the previous batch still has live culture in it. All that means is you need to use it within about 10 days. However, the awesomeness here is that you can keep creating miraculously FABULOUS sour cream without having to re-purchase the cultured buttermilk! Personally, I find this rather cool. I know....I'm a nerd.

Footnotes:
Carageenan

Filament Disassembly and Loss of Mammary Myoepithelial Cells after Exposure to Carrageenan,
Joanne Tobacman, Cancer Research, 57, 2823-2826, July 15, 1997

Carrageenan-Induced Inclusions in Mammary Mycoepithelial Cells, Joanne Tobacman, MD,
and Katherine Walters, BS, Cancer Detection and Prevention, 25(6): 520-526 (2001)

Consumption of Carrageenan and Other Water-soluble Polymers Used as Food Additives
and Incidence of Mammary Carcinoma, J. K. Tobacman, R. B. Wallace, M. B.
Zimmerman, Medical Hypothesis (2001), 56(5), 589-598

Structural Studies on Carrageenan Derived Oligisaccharides, Guangli Yu, Huashi Guan,
Alexandra Ioanviciu, Sulthan Sikkander, Charuwan Thanawiroon, Joanne Tobacman, Toshihiko
Toida, Robert Linhardt, Carbohydrate Research, 337 (2002) 433-440

Guar Gum

GuarNT Product Information, Tic Gums web-site (http://www.ticgums.com/), April 13, 2005.

Okazaki H et al, Increased incidence rate of colorectal tumors due to the intake of a soluble dietary
fiber in  rat chemical carcinogenesis can be suppressed by substituting partially an insoluble
dietary  fiber for the soluble one., Int J Cancer. 2002 Aug 1;100(4):388-94.

Melnick RL et al, Chronic effects of agar, guar gum, gum arabic,  locust-bean gum, or tara gum
in F344 rats and B6C3F1 mice,  Food Chem Toxicol. 1983  Jun;21(3):305-11.

After a Memorial Day of wood chopping we needed somewhere to put up all the wood to dry and be stored for this fall/winter when we are going to need it to heat the house. So Family Day became a trip to Home Depot and building of firewood racks. This project is incredibly simple and I dare say that I could have done it myself. One person can easily take the project on by themselves with the help of a lovely assistant to support and carry large objects only a couple of times.

Our racks were constructed to fit just about a full chord of wood. A full chord is 128 cubic feet. This basically means the length, height, and width of your rack needs to multiply together to make 128. We used the dimensions of our covered back patio to figure out how big we wanted to make our racks, and they fit just under a full chord of wood. (It will take about one and a third racks to equal a full chord.) However, we have a smaller rack which was previous made by Jules to accommodate the extra.

We did not use pressure treated wood because we designed the racks to fit under our patio which is covered and doesn't receive much of any rain. If the racks are going to be exposed to any elements or merely covered with a tarp, pressure treated wood is a must. This will increase your initial costs by maybe $15, but will mean you don't have to replace your rack year after year.

Materials
2 2x6x10 boards
2 2x4x10 boards
6 2x4x8 boards
1 box of 3 inch wood screws
Total Cost 26.50

Tools
Power drill with Phillips head bit and pilot hole bit
Miter saw (or a protractor and a pencil)
Power saw
measuring tape

None of these tools is absolutely necessary, all can be improvised or used with manual power, but these tools make it so much quicker and so much easier. More power to anyone who would do this without the above tools. You are significantly more simplistic that we are and that is awesome.

Directions
First we constructed our base. Cut 6 sections of 2x4 (use the eight footers), each 15 inches long. Create a rectangle using 2 of the 15inch sections on each end and the 2x6 boards for the sides. The other four sections of 2x4 you will be using in a minute.
Cut 3 sections of 2x4 (again the eight footers), each 11 1/2 inches long. Drill these sections spanning the middle of the rectangle to create support. Place them at even intervals (you just need to eye ball it) and put at least 2 screws in each side since all of the weight is going to be resting on them. These supports keep the base from bowing out.

Now you will be using the other three 15 inch sections you initially cut. The firewood needs to be stilted up off the ground so that air can circulate around it. This not only prevents bugs, but it also helps the wood dry out so that it will burn significantly better and not mildew. Starting at each end, screw a 2x4 section down flat against the outside beams. The last two sections can be placed evenly across the rest of the base. When you turn the base over, you now have feet for your stand to rest off the ground.


With the base now complete, it is time to construct the top and arms of the rack. Set the base aside and prepare some ample space to lay out the rest of the rack. Cut 4 sections of 2x4 (again the eight footers) each 6 feet long. These will be the arms of the rack. Save the left over two foot sections as they will become support beams.

We laid out each arm separately, and then fastened the arms to the base one at a time. Mainly this was due to just how large and difficult to move both arms would be attached together. Screw one of the 6 foot sections you just cut onto the end of one 2x4x10 inch board. Screw the other 6 foot section to the other end of the 2x4x10 making a very large U shape. With the aide of a lovely assistant, carry the U shaped arm out to the base and attach it to the inside corners of one side. Notice that the top 2x4x10 is facing out and the beams were screwed on the inside of the base. This alternating provides more stability for the structure.Repeat this process for the second arm, using the other six foot sections and the last 2x4x10. At this point the rack is almost done.

The only things left to do are to support the side arms so that they don't begin to bow out with all the weight of the stacked wood. To do this use the scraps of wood leftover from cutting the arms. Turn each remaining 2 foot section into two 11 1/2 inch sections. You should have four 11 1/2 inch boards. Lay the rack on its side (some help from the lovely assistant is useful here due to how rickety the whole thing is at this point) and drill one section at the very top joining the two arms together and one halfway down the arms.
Lastly, construct the rest of the side supports. Move your miter saw (or protractor and pencil) to a 45 degree angle. Using the last 2x4x8 create four boards which measure 21 1/2 inches on their longest side and 15 1/2 inches on their shortest. Both ends should be 45 degree angles facing the opposite way. They should look like trapezoids. The exact length of the board is not important, but the angles are. The board is going to fit between the base corners and the side arms to help them from bowing out. As long as both angles are 45 degrees, and they alternate in direction, you can slide the board into place regardless of its exact length.

When all four board are cut, place them directly opposite from the corner created by the base and the side arm. This should create a right triangle. (Flash back to sophomore geometry!)

You are done! There is your constructed firewood rack. It is heavy, but not too bulky now for two people to carry together. With the base being only 15 inches across, it allows for 18 inch logs and split wood to be stacked nicely. This should fit into the average wood stove or fireplace. We measured the door to our fireplace insert first (just in case) and I'd recommend doing the same to anyone before they begin the process. It might mean tweaking the base measurements. The rest will stay roughly the same.

With racks built we ventured into our local National Forest and came home victorious with truckloads of split firewood. The Spicy Barracuda gladly helped me stack it; growing in excitement as he watched the stack get bigger and bigger and the rack get fuller and fuller.

Now we have almost an entire rack of wood ready and waiting for the winter. Not only is there a significant feeling of accomplishment (and great exercise) when you are chopping the wood, but stacking it all up adds a finality to the whole process. You can sit back and view your work in a concrete product as well as knowing you are securely warm without aide of the Natural Gas company.All in all the entire experience was great fun! We are going back out in three weeks and plan to put together the last of the firewood racks this weekend. I'm very glad to know that The Barracuda has an appreciation of the work involved and can actively participate in the stacking. He has gotten so strong! We are very proud of him! I will say though, the success of the endeavor was mostlikely due to the expert supervision of Guadalupe.

When the idea of getting a canner really looked like it was going to happen, we sat down and made a list of all the things we wanted to can so that we could get an idea of how much space would be necessary and what all we would need to acquire for the canning. One of the things on that list was bananas. So I hit the internet and began looking for how you go about canning bananas. There is very little out there. In fact there was so little that I had to call my local agricultural extension to ask questions about why different agricultural extensions claimed different things. According to the lady who called me back, the funding for testing the canning of bananas isn't as important and spending the funding to can something more "normal." As such different university extension programs might have different ideas about the safest way to can the product. Well, that made some sense. She referred me to the University of Georgia. This is apparently the mecca for anyone interested in home preservation.

As far as I now know, there are two ways to can bananas: puree and chunked. The only thing that everyone seemed to agree with is that you cannot process bananas with water bath canning. A pressure cooker is necessary because they have virtually no acidity.

Chunked
The University of Minnesota recommends cubing and canning just like you would pumpkin. This is due to their belief that straight pureed banana is too thick to insure the center of the jar has reached the appropriate temperature. So you cut it into one inch chunks, boil it in water for 2 minutes and place into cans covered in the cooking liquid. Provide 1 inch of head space and process for 55 minutes at 11 PSI.

Puree
I went with the Univeristy of Georgia's recommendations for fruit puree. Fruit puree was chosen mainly because I am only canning the bananas to use in banana bread. This way, if the processing isn't 100 percent effective I am then going to recook the bananas in the bread at 350 degrees for quite some time. Also if the bananas are already pureed it saves a step later. Due to the amount of discrepancy I wouldn't use this canned banana in baby food or another product you would eat raw right out of the can like, say, applesauce.

Lastly, there are some things that this version of fruit puree won't work for. As stated on the UGA canning website:

Important: These recommendations should not be used with figs, tomatoes, cantaloupe and other melons, papaya, ripe mango or coconut. There are no home canning recommendations available for purees of these products.

After all that, I was feeling fairly confident of the process necessary to can the bananas. Now I just needed to acquire them. Though we don't get a lot of our groceries from Save-A-Lot, they consistently have the lowest price on certain items. Bananas at .33 cents a pound is one of those things. Even more amazing, they sell their bruised or over-ripe bananas for .19 cents a pound! Twenty pounds of bananas later, I was headed home for a day of pureeing.

To make fruit puree for canning, you don't just mash up the fruit. That makes a substance which is way too gooey and dense. Secondly, you cannot water bath can bananas, so you have to have a pressure canner. Lastly, it also helps if you have a compost bin. After peeling that many bananas, I had quite a mound of waste which gladly filled up the compost bin with much helpful potassium!
Now that they were peeled, I broke the bananas into pieces and placed them in a medium sized stock pot along with the designated amount of water. This water is used to not only help in softening the fruit, but also to keep the sugar within it from burning to the bottom. For each quart of fruit, add 1 cup of water. I overshot this when I guesstimated and added eight cups (it should have been 6). It worked out fine, only I had quite a bit of runny banana glop left over when I strained the bananas out. Place the bananas on the stove and cook over medium heat, stirring frequently. I will warn you, the smell of cooking bananas is kinda nauseating. I don't know what there is about it, but definitely not a cozy, warm banana bread smell that I was hoping for. I decided to open up all the windows and doors hoping to flush it out as fast as possible. When the fruit starts to soften up and get all smudgy you can start to chop up any of the larger peices with a slotted spoon to speed the process or just wait another five minutes or so for it to all fall apart by itself. Using a slotted spoon I scooped the mushy banana goo out and into pint jars. Some people may opt to processe the goo in a blender, food mill, or food processer to make it nice and smooth. Twenty pounds (actually, I think it was 21 pounds) filled a dozen pint jars almost exactly. After filling I used a butter knife to remove bubbles, wiped the rims and placed them into the canner. Process for eight minutes at six PSI.

One odd thing I will let you know is that bananas turn pink when they are canned. I have no idea why, but almost thirty pints of bananas later, they are all pink. The first batch were canned in apple juice instead of water and I figured that was why. Um...no. The second round were canned in just plain old tap water and they are just as pink. It honestly kinda creeps me out! But, when I think back to The Spicy Barracudas baby food, most all the banana items were an odd sort of off-pink color. So many canned banana questions, so little time!

In reality it took much, much longer just to find out how I was supposed to can the bananas than it did to actually do the canning. I find this rather ironic, and a little silly. By the end of the whole research process it was no longer about just canning bananas for me. It became necessary for my stubborn self to know just why on earth this had to be so complicated! The results were well worth it, however, when there is chocolate banana bread on the line. With the thirty pints we now have an entire years worth of bananas and all for under 15 dollars!

Chocolate Banana Bread
Ingredients
1/2 cup butter (1 stick)
1 1/2 cups whole wheat flour
1 cup sugar
2 large (3 medium) eggs
1 pint mashed banana (2 cups)
2/3 cup Dutch process unsweetened cocoa
1 Tblspoon baking powder
1 cup chopped pecans

Directions
Grease muffin tins and preheat the oven to 350 degrees. Cream butter, sugar, eggs, and banana till combined. In a separate bowl whisk together flour, baking powder, and cocoa. Add the flour mixture to the banana goo in thirds, mixing thoroughly in between each addition. Fold in pecans. Bake at 350 for 20-25 minutes. To make as bread, bake in 9x5 loaf pan for 60-75 minutes.

Memorial Day weekend is traditionally a family holiday filled with the excited acknowledgment summer is coming. In our household, Memorial Day is a bit different. Memorial Day means that Jules does not have to teach school and if I can get the evening off, we have childcare. These two things combined with the nicer weather our area experiences in May mean that firewood season is upon us. So Memorial Day is spent with Jules and I purchasing 12 bottles of beer, sharpening our axes, and driving the two trucks (Jules' and my family's Old Beater) up into the remote areas of our local National Forest. With the two trucks we figure we can get a chord and a half each time and minimize the number of total trips. Around here the permit is $20 and allows for four chords of wood (the general consensus among all for one year of house heating). Technically the season ends in November, but I don't know who on Earth could get their vehicle up there, or once there could get through the snow to down the trees. However, the trees are all tagged and the wood is first come, first served so this is a moot point because once 85-90% of the tagged wood (and they do check) has been cut the season is closed.

With the idea of killing our Natural Gas bill this next year, we're getting ready to heat the house with only our fireplace. This means not only stocking up on wood, but also building the racks for the wood to dry and honing our skills to be able to chop enough without putting ourselves in permanent chiropractic care. So a chainsaw has been purchased, firewood racks have been built, and the overgrown vegetation of our backyard is becoming kindling.

Directly behind our backyard is a The Neighbor Who Does Not Care. I cannot blame him too much as we think he is renting the house. He does keep the lawn moved and junk from piling up, but the trees between our fence and his house are so awfully overgrown. Much discussion has gone down amongst the neighbors that the overgrown vegetation must be taken care of. However, very little has really been done. Yesteday, Jules had had it. The next thing The Barracuda and I know, Jules is standing on the fence hacking away.

Even though this first time we go into the forest The Barracuda will be hanging out with Uncle Flint and Grampa, he is not absolved of work. One of the most important things Jules and I wish to impart on our son is the realization that nothing can be taken for granted. If you aren't working for it now, you will be paying for it later. At 4.5 he has daily and weekly chores, saves his allowance, and has rolls in the garden and water harvesting. Firewood is another household job which he is to have a part in.

Currently, The Barracuda is in charge of kindling and stacking. He uses his tomahawk to strip branches and chop them into stackable kindling. This is a skill in the making, but he is doing remarkably well. His adz swinging in The Hole has really help strengthen his arms and gain controlled hand-eye coordination.

(Yes, his hair is green. His screaming blue mohawk has faded into a shaggy green mohawk.)

More than just learning a good skill, he has to chop firewood with both Jules and I all together as a family. If we are all going to use the heat, we are all going to participate in acquiring it. It is much harder to carelessly burn more wood than necessary if it is has taken hours of work to chop and stack it. Likewise, it is much harder to senselessly log our forests if you use the resource for heating your home and have had to watch a majestic tree fall. An appreciation for working and the earth needs to be fostered young and that is what we are trying to do. Whether it is taking the larger split pieces or his own personal kindling, he definitely feels part of the process and pride of ownership in our household. Much like cleaning his room everyday and helping us harvest water, firewood is becoming a very normal part of his daily life. As Jules jokes, "The family that slays together (trees that is), stays together."

To some the idea of chopping wood during the summer and beginning axe handling at four and a half might be a bit early. But the more I watch our family simplify, the more I realize how much our life was far more out of whack before all this. We now change with the seasons in the same way the earth does. Our food, our chores, our lives, all shift together rather than maintaining this homoginized feel of droning on. It makes things like chopping kindling in the backyard an enjoyable, smiling event because we do it only time a year. The summer is the only real time for us to go cut due to Jules being off of school and the snow line being low enough, so in a way we are celebrating the are ushering in of summer much like everyone else. We are merely doing it by preparing for the late fall. This seems to be the theme of simplicity: Plan ahead and work hard together so that the small joys in life can be shared and appreciated by all.