Wednesday, March 30, 2011
Friday, March 25, 2011
The ingredients last for ages so you're not continuously shopping for them.
1/2 bar of sunlight soap - grated
1.5 litres water
1/2 cup of washing soda crystals
4 litres hot water
Place grated soap in saucepan with 1st quantity of water. Heat until soap melted.
Add washing soda and borax.
Stir for a few minutes until soap thickens and remove from heat.
Add soap mixture and mix well.
Pour into 2 or 4 litre milk bottles or other bottles you may have, using a funnel or just keep in the bucket.
It will thicken after 24 hours. It gets very gluggy - but easy to squeeze out.
I also add a few drops of essential lavender or eucalyptus oil for a slight scent. (optional)
Have a go - it's easy to do, easy on the pocket, and easy on the land !! :-)
We are now eating veges out of Wyeth's garden, much to his and my excitement. Corn, beans, lettuce, rocket, now waiting on the beetroot, spinach and carrots (the latter not looking to flash) but fun anyway. Will endevour to plant a bigger garden next Spring.
Monday, March 21, 2011
Here are pictures of some of what we have been growing in our garden over the Summer months. We are very pleased with the results this year. Although we have gardened for years, this particular garden is only about three years old.
Our Monty's Surprise, (anti-cancer) apple tree is only two years old. They mature in April, so we are very keen to try these large apples, and hopefully the birds don't get to them first. I think one apple stewed would be nearly enough for a pie.
The Aubergine, Butter Nut & Butter Cup pumpkins have grown well, the Butter Cup Pumpkin was delicious made into Soup. Must plant more of these next Spring. We also have ample supplies of the grey skinned pumpkin, which should see us through the Winter months.
We have grown Kamo Kamo Squash, (Maori Heritage plant), for the first time, and daughter and son-in-law have eaten two of them so far, and said they were delicious. We are yet to try one.
We also have a two year old Chilean Guava shrub, and find when they ripen the birds get them first. I think we will have to seriously think of covering this shrub, plus the blue berries which disappeared.
All our produce grown is shared with family and our neighbours.
Monday, March 14, 2011
Monday, March 7, 2011
Whilst I was standing there posting branches into the mulcher & feeling slightly disgruntled that I don't have time for this I was having this debate with myself & thinking of all the other things I could be doing instead of standing here feeding the hungry machine & wishing that I could multi task. Perhaps it wouldn't be quite so tedious if I could perhaps do some sketching or at least listen to the radio, but not possible due to the ear muffs & safety glasses.
But the other side of the debate was, reducing this huge mountain of green waste to virtually a few loads of compost with the added bonus of some firewood for next year,so I decided that it was well worth the effort & the time.
Also, as our tomatoes are ripening, we are picking them straight off the vine and putting them into snaplock bags for use in the winter, easy!
Sunday, March 6, 2011
|Homemade Tomato Passata|
I have been collecting these jars for years and years and I have often been asked "are you ever going to use them?" I have to admit that my inside voice usually answered "probably not!" I have another habit of tearing recipes out of magazines but seldom using them. Well, thanks to this Green Street initiative I can proudly say that has all changed!
Not only have I used some of my jars and a recipe I tore out of a recent Mindfood magazine, I have also put to use the preserving skills I learnt from our Street pear bottling day. I washed the jars and lids (very dusty), sterilised the jars in the oven (150 degrees for 20 minutes) and once full, checked they had all sealed by pressing my finger on the centre of the lid every time I walked past (100% success rate)! It was all quite simple and totally satisfying.
And it tastes delicious (one jar will not make it to the preserve shelf). This is the perfect time to make Passata as the tomatoes are sweet and ripe and all you need are tomatoes, olive oil, onions, garlic and basil.
P.S. I now have only five jars of Passata in the pantry as I have given away a jar to both Campbell and Denis for delivering and stacking my firewood and a jar to the Frasers because they keep giving me beautiful fresh eggs. Looks like I will be bottling more tomatoes this weekend - weather permitting!
Thursday, March 3, 2011
Following the aftermath of the disasterous Christchurch earthquake, followed by the two shakes in the Wellington region, it has prompted us to think "water storage". Hence a call to Sheila who suggested phoning the SoapBox Factory Shop, 62 Riverbank Road.
David shot down there this afternoon, and returned with two 20 litre water containers, for $15 each. They kindly fitted these with taps for a further $3. Jolly good value we thought, and alot cheaper than a tank on stand. We plan to end up getting four when we have organised space for them in our storeroom.
Thanks to Terena for listing emergency items necessary for an emergency kit. We do have a simple one but minus the spare batteries, and tinned food! On investigating have just found a couple of tins of Baked Beans. This is food for thought and we do feel that we should be better prepared for tomorrow.