The 3 Hour Challenge

posted by Melissa
I Have Worms!

Worms and worm poop.

"So, when your worms reproduce and you have too many, do you just go to your friends and say, I have worms?"

This was one of the questions Amy asked at our worm bin workshop we attended last night.  It got quite a few laughs.  The other good one was when Tallulah asked if she could have the green plastic piece that popped out of the bin after drilling.  I think people were expecting some cute little kid question about worms.

Just drillin' in the park.

It was a great workshop, and Amy gave all the details on her last post.  She was the first to volunteer when the drill was offered up to make the drain holes in the bottom of the top bin.  They do this so you can collect worm tea, which is a liquid (basically liquid worm poop, Tallulah loved that) densely packed with nutrients for your plants.  The Seattle Tilth volunteer said you can mix 1 tablespoon of the worm tea with 1 gallon of water and use it to spray your plants, indoors and outside.

The only bummer about the class was the timing, and only because as a new homesteader (I want to scream, "Faker!  I am a faker!") I am not used to the amount of planning that is required.  If you take on a challenge like this, it would behoove you to be organized and prepared for each day.  So, the class was at dinner time, and I had not planned a dinner.  I was originally hoping to try my hand at pasta making again.  Now, I wouldn't be home to do so.

The Oddity of Food Choices
I texted Jamie, who was with the older kids at soccer practice.  "There is no dinner, get something to eat for you and the kids."

I figured I would just make due with what was on hand, maybe some lettuce and a little quinoa from lunch.  I stopped by Big Mario's to get Tallulah a slice.  That was hard, standing in front of all that pizza, smelling it, almost tasting it.  Then watching her eat it, NOT finish it and leave it lying there, tempting me for the rest of the evening.

Taking some control over my situation, I made my own pizza.  I used the bread I made that morning, got a tomato from out back in Amy's garden, some basil from the front garden and some cheese from dinner the other night.  I have to admit, it was pretty good, and looking at them side by side, mine "looked" better and healthier, more fresh.  But I still longed to have the slice from Big Mario's instead.  WHY?  What the hell is wrong with me?

What would be your choice?  Do you also crave "junk" food?  Do you find that the more you eat it, the more you crave it?  That reminds me of that movie, Supersize Me.  And believe me, if I don't get a handle on this, I will be supersizing myself in no time.

Choice #1

Choice #2

Jamie got home with the other two kids with a family meal from Ezell's fried chicken for dinner, and promptly announced, "I won't be going to yoga, I am eating chicken instead."  Really?  Are you kidding me?  I don't know why, but I wanted it all, the whole bucket of chicken, the fake mashed potatoes, the bad coleslaw.  I think that sometimes when I go to one extreme (no processed foods), I desperately want to swing back to the other.

Perhaps another thing to throw out of my-life-is-junk drawer?  Wait, I thought I dealt with this the other day at lunch?  OK, starting again, healthy food choices, actually homesteading and less screen time...for the next three hours. 

Is there something you want to change? A behavior, a thought pattern?  Could you do it for three hours?  Let me know...share your ideas or commitments on our Facebook page.

-Melissa

Why I Want Worms

By Amy Baranski

Last night we attended a free program in Victor Steinbruck Park on composting for apartment dwellers. The program, cosponsored by Seattle Parks and Recreation and Seattle Tilth, focused on worm bins, a composting system with a small footprint.

Building the bin.

I've been interested in creating a compost system for my apartment, as I currently dispose of organic matter (mostly food scraps) by dumping them into the building's yard waste container located in the alley. The city collects the waste and transports it to Cedar Grove. Cedar Grove, in turn, creates compost, used by Seattle City Parks, and customers, like myself, who can purchase it for use in home gardens. So, I'm buying the same food twice just in two different forms.

Creating a worm bin renegotiates this system, and ultimately amortizes the original cost of my food purchases, as well as the start-up worm bin cost. I get nutrients for myself, first, and then my plants get their nutrients all from the same original veggies and fruits. Presto!

Ashes to Ashes Soil to Soil

Worms basically macerate the food scrapes you feed them. Gritty particles of sand or soil combined with enzymes in their gizzards break down the food waste particles they consume. These then travel through the worm's digestive system and become worm castings--worm poop! The worm castings can be used in your garden. Garden gold they call it.

The bottom bin catches worm tea.

The instructors at Seattle Tilth said worm castings go farther than regular compost because they contain more nutrients. This means you can use less worm castings per square inch of your garden than you would compost. This process produces another useful byproduct: worm-castings tea, this is worm poop in liquid form.

Lucky for us, we got to smell both byproducts last night. The worm poop smelled like soil. The tea did not smell. Which brings me to another point. The worm bin can be used indoors because if done correctly they don't stink.

Worm tea anyone?

So why not keep some of your food scraps a little longer and let them work for you?

Building the Bin is a Cinch

The great part about this composting class, similar to the Canning 101 workshop we previously attended at Madison Market, was that worked together to build a worm bin. It was done in under an hour.

Seattle Tilth provided instructions on materials, assemblage, usage, and how to mitigate problems with the worm bin should they arise. I've included their instruction sheets in the resources links below.

Now I just need to gather all the materials and tools and find a friend with extra worms to spare.

Free Resources

• Seattle Tilth Off the Shelf (OTS) Worm Bin
• Seattle Tilth Worm Composting Bin
• Garden Hotline - free gardening information!: 206.633.0224
• Seattle Public Library Urban Self Reliance Workshops

The hostess, letting others do the most-ess

posted by Melissa

Olives at the Spanish market Amy took me to today.

Spanish Paella Fiesta!
It's my birthday tomorrow.  I am having a hard time balancing "letting others do things for me" and "being the hostess."  I love to cook and plan, and as someone else said, maybe, be in control of the party.  I half-heartedly sent email invitations to some people, texted others and told some in the building doorway as I opened the door for them.   I go through my worries:  Will there be enough food?  Enough paella?  And I have never made paella before, I might totally F this up (the disclaimer.)

There are always those worries when you host a party.  I have to say, I usually handle them pretty well.  I can be a relaxed hostess.   I think it is just that this time, Amy is helping me, which I love, I really do.  Amy, thanks for everything you have done already and will do tomorrow while I am soaking in a hot tub at the spa! YTB!  (stands for you're the best!  I once got that txt from a friend and thought, why is she saying you total bitch to me?)

What I love about Amy and her party planning is that she is very thorough and organized.  What I find challenging about hosting a party together is that I am not thorough and organized.  (I used to be, then I had three kids)   And I keep feeling like I am going to screw up her party mojo.  Cause, I have been to her birthday party, and it was on point.

I'll let you know how tomorrow goes.

Yes you Can!

Tonight, in the midst of an evening where I would have rather been party planning, or pre-making sangria, Amy and I went to a canning class at the local Co-op.  I left my apartment to wails of "Don't go, Mama!  You have to stay!!!" from my youngest.  She's 6, and yes, she still throws down a mean tantrum. I peeled myself from her grip and hoped that my Mom, who she was staying home with, would be able to calm her down.  The further I walked, the less I cared.  Sorry.

Maybe Amy should have showed off her can balancing
skilz tonight at class.

The class was held in an office in the apartments above the co-op, so it was basically in an apartment.  at first it was kinda odd, but I eased into the setting.  The same way I get used to that crappy kitchen wall I still have.  Only this wasn't as crappy, just odd.

The teacher that came from Seattle Tilth,  Carrie (sp?), was great.  She really knew her canning stuff, and as much I as was not all that into going at the beginning, I felt it was totally worth it.  It was great to see the whole process first hand.  She went over all the safety tips, great books and websites for resources,  and walked us through making peach jam and canning it in a wet bath.

What I took home was to make sure I get a tested recipe, as a beginner.  I need to know that everything about my recipe and procedures are safe.  Makes sense.  Then after I get more used to the process (if I keep doing this homesteading thing) I can experiment.

Important things I remember  (after not taking notes):
-pH is imperative.  Make sure you food is highly acidic.  Below 4.6 pH (I think, you might want to double check me on that website I linked to.)  (OK, I check it for you, and yes, I was correct.)
-FAT TOM  stands for Food, Acid, Time, Temperature, Oxygen, Moisture  and these are all factors in preserving food.
-When cutting a peach, if it is a freestone variety, it is much easier.
-If you use Pomona's Pectin, you can choose the amount of sugar you add.
-If you are prepared and clean and follow directions well, it is not a difficult process.
-If your can doesn't seal properly, i.e. making that popping noise that tell you you got a good seal, then store it in the fridge and use it within a week or so.
-If it does make a good seal, store it at room temp and use it within a year.

Just wait til we try it ourselves!

Good night,
Melissa