Pellet Stove Dehydration Unit #2

Each year a small amount of our food stuff is dehydrated in order to be preserved for the ensuing cold months. Trays of raspberries, strawberries, and other berries can often be found setting atop the barn roof during the hot summer days slowly turning into fruit leather. As the suns rays beam down upon the roof it creates waves of heat that help to wick away the moisture within the mushed fruits, quickly drying them to a storable consistency. Unfortunately, other than berries, most of what we would like to dry is not ready to be harvested until early fall (September and October) at which time the sun no longer shines with the intensity needed to get away with simply plopping a tray down on the barn roof and walking away until it is fully dehydrated.

In previous years we have relied upon an electric dehydrator to dry late season tomatoes, apples, pears, plums, tomatillos, elderberries and other fall crops. When our electric dehydrator broke in 2010 we re-purposed the trays and using a cardboard box as a makeshift air tunnel proceeded to use the hot air blowing out of our pellet stove to finish the task. It worked so good that I built a more permanent device to be used this past fall.

Our pellet stove dehydration unit #2 works on the same principle as the cardboard model. Hot air flows into the wooden box and is routed up through re-purposed dehydrator trays slowly but very effectively drying the foods within. During the months of October, November, and again in the early spring we often prefer to use our pellet stove to heat the house leaving the wood stove for the colder winter months, so it was only logical for us to make better use of the stoves heat by rigging up a way to dry our foods as well.

It's hard to take a decent photo inside our house so bear with me as these pictures are a bit hard to look at. This picture shows the dehydrator butted up against our pellet stove while inside tomatoes are drying. The whole unit sits atop an old barbecue stand that helps bring it to the correct height an makes it easier to roll around.

Here you can see the hole was cut just smaller than the round trays and a line was drawn so I could easily center them properly.

Inside I attached a piece of sheet metal to help direct the airflow up into the trays rather than the corners of the box.

I put bumpers on the outside so the unit would not come into direct contact with the hot pellet stove and also added a drip tray to catch any liquids that might leak out as is prone to happen when drying tomatoes.

Most of our dried goods are stored in glass jars. While tomatoes tend to lose their flavor after six months or so most fruits, corn, hot peppers, and beans will keep for years this way. Have you ever dried a tomatillo? It brings out a surprisingly sweet/tart flavor that we find most appealing, especially as an addition to our salads.


OK then, back to dreaming about spring...

Mr. H's Food Dehydration Unit #1

A couple weeks ago, just as we were beginning to use it, our obnoxiously noisy Nesco brand dehydrator broke...again. The the third one in 4 years = junk. Now I know that many people have lots of luck with the Nesco brand dehydrators but we don't, perhaps they get used and abused too much by us...I really don't know. The other day I read an interesting post on the The Thrifty Garden/Home blog about junk products and how poor quality so many of the appliances we purchase are these days. That post really resonated with me and I have decided to do my best not to replace any more of our junk with more junk but to make do with what we have instead. Goodbye forever microwave, and Mr. Coffee, your turn is next!

So, yesterday I decided to make my own dehydrator, as I refuse to buy another Nesco or afford a more expensive model. In the summer we simply use the roof of our barn to dry things but that doesn't work so well with late crop apples, plums, pears, and tomatoes because there isn't much in the way of sun this time of year...mostly rain. Anyway, I read about building this dehydrator out of an old dorm refrigerator or one like this and they both looked like good possibilities. But, before I could start planning for either model a thought hit me on the head like a ton of bricks. I already have a huge totally functional dehydrator sitting right there in our kitchen, a pellet stove complete with hot air blowers...ha! This stove is used for a few weeks in the fall and early spring when the roof of our house is too dry to safely heat with firewood, the rest of the winter we rely on wood heat for warmth.

All I needed to do was concentrate the warm airflow that comes out of the pellet stoves blowers in a way that would allow for it to circulate around the produce I wished to dry. I used the best part of my Nesco dehydrator, the trays, as drying racks. A cardboard box plus two bricks completed the dryer assembly and 5 minutes later...Voilà! We now have a much more efficient and quieter unit. I set it up just high enough so that the air would flow in and underneath the trays, rising upwards through the racks. I first tested it with tomatoes and 14 hours later had perfectly dry fruits.:) Today, after contemplating the addition of a drip tray to the contraption, I will dry some pears. To think that all of these years what I really needed for indoor food drying was a simple cardboard box and enough brains to realize it.

Click on this link to see how others use to dry food in days gone by - National Geographic (June, 1917)

Note the dryer racks hanging above this old wood cook stove

Homegrown Puppy Chow

One of the things that we have been striving to be more self-reliant in is the ability to feed our pet's food that we can obtain or produce ourselves. After consulting with a fellow blogger whom I trust goes to great lengths to care for her own dogs and doing a lot of reading on the subject of canine nutrition we have come up with our first homemade dog food recipe. Having realized that a dogs natural diet could consist of a wide variety of different foods we started offering small samples to our puppy, Rowdy, early on so that he would develop a taste for them, and boy did he ever. He loves to eat everything we have given him...fruits, veggies, nuts, chicken poop (his idea not ours), etc...

In the wild, a wolf, coyote, or dingo's diet consists of more than just meat. Being opportunistic in nature their diet, while based on various types of meat, can also include some fruits, berries, grass, vegetables, and other plants. I've read that coyotes are even known to raid farmers melon patches upon occasion. So we came up with a cooked puppy food that is approximately 50% meat and eggs and 50% plant based. This is of course subject to change depending upon how well the dog does on this diet and any new information I might obtain.

Here is a fascinating video of wolves supposedly eating raspberries. Although they look more like rose hips to me.

Our first batch consisted of a couple pounds of good quality lean ground beef, eggs, carrots, potatoes, parsnips, peas, plain tomato sauce, berries, apples, chicory root, parsley, celery, and steel cut oats to bind it all together. All of these vegetables, and the steel cut oats, are supposed to be easily digestible for dogs unlike some of the cheap corn and soy based "filler" ingredients, full of chemical additives, that make up the bulk of some pet foods...or so I've been reading in Dr. Pitcairn's Complete Guide To Natural Health For Dogs & Cats and various other sources. For the record, while a very interesting book, I don't necessarily agree with everything in Dr. Pitcairn's book.

Anyway, this mix will last him about 25 days (keeping in mind that this is a small puppy...for a while) and is served as an addition to his constant supply of dry dog food and the occasional serving of kefir or milk, extra eggs, raw fresh veggies, fruit, berries, and any voles or mice he might catch. We measured out the daily portions and froze them for ease of use.

Grandfather tested and puppy approved homemade dog food right out of the garden.:)

He absolutely loves his new food, it was so good I even had a bite. If I have to start eating dog food in my old age this will be my brand of choice, not very tasty but pretty darn healthy.:) We will probably add a little more protein in the form of beef, fish, broth, legumes, and eggs as he continues to grow. Other possibilities include the addition of spinach (?), garlic, eggshell powder, broccoli, squash, rice, flax, and kale to the mix. He goes nuts over our kale for some reason, he was with me while I was picking it one day, probably thought I was grazing on it, and has been stealing it from under the row covers ever since. Now if I could just figure out how to make a high protein healthful dry dog food, and then there's those hopelessly lazy and finicky cats to deal with.

So far Rowdy is a very healthy, happy, and energetic puppy who loves to take walks in the wetlands. Beside harassing our cats his favorite pastimes include catching goose feathers that are floating down stream, hunting for voles, and quality time with the chickens...more on that later.

Some Unusual Frugal Potting Soil

With no snow to speak of and the ground even starting to thaw a bit I have been out and about hunting for the right soil medium in which to start my onion, leek, celery, and celeriac seedlings. Normally we try to make our own "homemade" potting soil that does differ slightly each year depending upon what type of materials we can come up with. For the most part I just try to produce a semi-fine soil that is able to retain moisture and remain pliable without hardening up. Our house is heated with a wood stove and the one drawback of this is the lack of humidity in the air, this lack of moisture tends to cause the soil in our seedling trays to harden very quickly making it difficult for the plants to germinate and grow. So when it comes to potting soil my focus is on keeping the dirt soft and arable.

This season I am using a rather interesting mixture. I am lucky in the sense that I have a massive pile of decomposed sod which will make up the bulk of my potting mix. This combination of topsoil, dead grass, and fine little roots should work well.


Also added is my own version of peat moss, in this case a common green moss that grows in great abundance around here. After I fill a tote it is dried by the fireplace before being added to the mixture in order to help with water retention.


Lastly, strange as it may seem, I incorporated a couple of vacant red ant nests to help keep the soil from hardening. I scoped these potential amendments out last summer. Every once in a while for reasons unbeknowst to me the nests are abandoned never to host ants again. Red ants in these parts build large mounds using materials gathered from their surroundings, in my case these materials are largely made up of very small twigs, pieces of dead grass, and other debris that should provide excellent soil aeration. I hold these particular ants in high regard as they are very omnivorous, thus helping to keep many of the so called "bad" insects in check as nature intended.

A wheelbarrow full of ant nest, we have lots of these nests around but only a couple that were abandoned.

Here is a closeup of the materials ants use to build their mounds.


Yes Silke, he does tend to be quite the little helper. Rowdy's job was to break up all of the clumps.:)

Breakfast and a Run

We normally only make two types of meals for breakfast. The first is our old standby salad, usually with and egg or occasionally some fried spuds on top...and a very berry smoothie. The other meal, depicted above, is always fun because it is a mishmashed combination of whatever was left over from the previous night's dinner. This morning I had blue jade corn bread, gold nugget squash with ginger pear sauce and young dandelions, a thick kale and potato soup, one egg sitting atop sauerkraut, and of course, a small slaw salad. It sounds like a lot but that is all I will eat until dinner.

My wife and I will be going on an 8 mile run later this afternoon as she is working towards a goal of 13 miles since she will possibly be running in a half marathon in the near future. My job, per her request, is to make sure she can do it. That mostly involves making her a nourishing breakfast and running along side her, sometimes even backwards in front of her, humming inspirational tunes from the movie "Rocky" and giving her annoying words of encouragement. This usually helps as she invariably picks up speed in order to escape me.:) Normally we eat much lighter on the days we will be running, I hope this meal does not slow us down too much

I wrote this post yesterday and we did have a pretty good run. It was very exciting for Mrs. H as she has never ran 8 miles before (8.1 to be exact). Last year she talked herself into running a 12km (7.46 mile) race and now she will be doing that same 12k plus a half marathon this year. I'm just glad that we are having such a great snow free winter and do not have to train on slippery snow covered roads like last year...so far anyway.

One Thing Leads to Another...

You might see Spooky, the cat, in many of our photos, for the most part it's not that I'm trying to include her in the pictures so much as she includes herself. My sister-in-law found her as a small kitten roaming a busy city intersection on Halloween in 1995, and she has been our constant companion ever since.

Formal introductions aside, Spooky and I picked the last of our turnips yesterday. We saved out the best greens for the night's dinner, but as so often happens, instead of a simple salad the greens became the genesis, if you will, of another pretty darn good home grown meal. This is a fairly common occurrence around here. We will be working in the garden and a particular vegetable or part thereof will strike our fancy and even though it might only be the smallest ingredient of a meal the whole regale will be based solely around that one simple component. It's interesting how that tends to happen.


Pasta was made from last year's hard red spring wheat that included a secret ingredient that was the extra chaff. It can be hard to remove all of the chaff when winnowing grains but, once ground, you would never know it was there. We'll just call it fiber...


With this neat little contraption, a pasta maker that my better half picked up last year brand new at a garage sale for $3.00, I was easily able to turn that same wheat, ground and mixed with a few eggs, into thick delicious fettuccine noodles that made my wife laugh. She laughed because she knew, as is usual, that I had absolutely no idea what I was doing. It took me a few tries to master the funny little machine but I was soon almost as accomplished as her at it.


Of course, we used leftover sauce from the previous day's canning adventures and into the same pot went diced eggplant, pepper, onion, and garlic. At the last moment I added the turnip greens and a few of the garden's remaining sprigs of broccoli. We had a most wonderful dinner and the best part was that every single ingredient minus the sea salt was from our own little garden. What more could a person possibly ask for in a meal? Thank goodness for turnip greens.

Our Solar Food Dehydrator

We have been making a crude, but good, nutritious and delicious form of fruit leather using our barn's roof and the sun as a giant solar dehydrator. With berry season in full swing and the amount of space allotted for berries in our freezers already past capacity we begin to focus on other preservation methods. One of these is drying or dehydrating the fruit. We do have a small electric dehydrator that could be forced to run non-stop from now well into mid-December. That's not really an option though as it would waste a lot of electricity and be much too hard on the dehydrator that is mostly used to dry morel mushrooms in the very early spring.

Fortunately, as long as the summer provides us with enough sunshine and not too much humidity we can easily dry various fruits and berries right on top of our barn roof. Any sunny spot works great for this, a car roof, the top of one's cold frame, or even an old stump. The important part is to get the product into the sun and off the ground away from, in our case, ants, cats, and small children. The barn roof works great for this as the one side is angled towards the south and gets full sun most of the day.

One of my drying screens full of shallots for next year's sets. We don't dry these in the sun.


The combination of corrugated galvanized metal roofing, slope of the roof, and the sun creates a perfect scenario for drying food. The corrugation provides air spaces under a screen or tray allowing the air to move up the roof carrying away the moisture from under the trays of food. The galvanized metal also gets hot and reflects heat back onto the food. We use old metal pizza pans for the fruit leather and I have screens for drying apples, pears, plums, tomatoes and so on. Right now we are working on drying raspberries.


Once the berries are picked we simply crush them into a puree and spread evenly onto the pans, about a quarter inch thick. Evenly is the key word as any thin spots will dry first, stick and tear holes in the leather when you try to remove it. Now if you want to be fancy, the puree can be strained of seeds. We like it in it's more natural state and leave the seeds in, besides it's a lot less work that way.


After 5-8 hours in the sun, or when the top portion appears dry but before the bottom begins to harden, the fruit needs to be flipped over to finish drying. I use a metal spatula for this and carefully work my way under the fruit folding it over as I go until it can be carefully turned. Another 3 or more hours and it should be ready. Sometimes this process takes two days to complete, one for each side. It all depends upon what you are drying. For example, it always takes me two days to dry raspberries...7 hours on one side and 4 on the other. Once thoroughly dried there should be no moist spots and the leather will hold together quite well, it can then be either frozen or stored in an airtight container, we use old gallon jars for this.

Voilà! Ready to be torn or cut up into smaller pieces for storage. What a great hiking snack this makes.

Properly dried fruit can keep this way for years, if not dried enough it may start to mold.

Grow Your Own Laundry Detergent

We started processing our alternative laundry detergent the other day. For about 50 cents worth of cheap white vinegar added to our soapwort concoction we made enough laundry detergent to last approximately six months. I'm waiting for the plants to go to seed before making more this fall. My wife wrote a whimsical post Saponaria Officionalis...What? back in February with links providing more information on this wonderful plant.

In our ongoing endeavor to tread more lightly on the planet and focus our energies on the use of more natural products we are constantly experimenting with a wide variety of plants that can be used for more than just food sources. Only a few hundred years ago many people were much more versed in the forgotten art of self sufficient living, using natures vast array of resources to aid them as they went about their daily tasks.

My wife and I have "advanced" from chemically ridden cleaning products like Purex- free and clear, to supposedly better Seventh Generation laundry soap, to this↓...soapwort. Truly free and clear of man-made chemicals, and about as pure and natural as it gets.
We break down this perennial's second year roots, leaves, stems, and flowers to make soap. The leaves off first year plants work as well but the root is more potent.

First we cut and chop the various parts of Saponaria Officionalis into more manageable pieces.


Then it is added to the cauldrons to simmer for 5 or 6 hours breaking down the plants tissues, helping to release the sudsy saponins contained therein. We let ours sit overnight before straining the pale green liquid.


The next day you simply mash the leaves up and remove them, making sure to squeeze all the remaining saponins out. Then carefully strain the remaining debris. The hardest part is straining the liquid because it really does want to foam up quit a bit...pour slowly.



Straining the soapwort - look at all that foam! The bucket was only part way filled and already overflowing with suds. For whatever reason the pouring action really causes the suds to form.


Luckily, years ago we saved about 20 of these laundry bottles that we now use to hold our homemade soap. We add 2/3 cup vinegar, to prevent against mold, to each bottle. The vinegar also assists as a cleaning agent, a product I also hope to make myself sometime in the not too distant future.

There you have it, laundry soap grown next to the basil in our garden. Keep in mind that soapwort should not be added to pizza with the basil as it does contain toxic saponins. Regardless of what the many herb books, and herbal internet sites out there suggest, I would give serious thought to consuming this plant in any form for medicinal purposes...just my opinion. I'm formulating a plan to make a shampoo using this same herb, vinegar, and ground flax as a thickener...I'll make sure and share if it turns out.

Saponaria Officionalis...What?

"Did you know we can grow plants to use for laundry soap" he said one day? "OK, sure, whatever" I said rolling my eyes. He showed me the articles proclaiming it's cleaning powers, it's saponins, it's sudsing action, "and they still use it in museums to clean fine fabrics" he said. Should have guessed he was serious, you would think I'd have learned by now. The soapwort was planted. It was quite lovely and grew quite well. And just before the first frost I found myself in the garden with my old kitchen shears cutting down the plants and stuffing the greens into big garbage bags and bringing them inside to make soap.

"We will try your soap experiment" I said, and so the soap making began. Those shears were used to chop the leaves and stems into smaller and smaller pieces. Huge pots of water were put upon the stove to simmer and the greens were dropped inside to extract the soap. I smashed them and mashed them and then did it some more. It was entertaining and lunatic at the same time and by days end we had 12 large detergent bottles of homemade laundry soap. At this point, I was fully engaged and decided to add a cup of vinegar to each bottle to avoid possible mold problems also knowing that vinegar was reputed to clean clothes.

And yes, we are using the laundry soap exclusively now and saving money in the process. Cold water, no bleach. Before the snow fell the clothes were hung on the line to dry. Now they are draped over drying racks in front of the fire. There is something interesting I have noticed regarding soapwort - the clothes are really soft even though not dried in the clothes dryer. Noticeably soft. I do like that. Our jeans, shirts, and sweaters are clean and fresh. Does it remove harsh stains from light colored towels and rags? No, not perfectly but I've decided in the future I will buy dark colored towels and I won't notice the difference. Does it work like Tide with bleach? No, but I know that what's being absorbed into my clothing and going down the drain is a perfectly natural ingredient. I like that too.

Endive for coffee, stevia for sugar, nicotina for organic pesticide, soapwort for the laundry, and I believe I hear rumblings about a plant that acts as a numbing agent for sore throats and toothaches. Mr. H. has repeatedly told me he can grow anything we think we need to buy. Perhaps I shouldn't second guess him anymore...

The articles below contain more in depth information regarding soapwort.

http://www.purplesage.org.uk/profiles/soapwort.htm

http://www.oardc.ohio-state.edu/weedguide/singlerecord.asp?id=280

http://herbfest.net/blog/soapwort-or-bouncing-betty/

Mrs. H

Berries, Kefir & Goats

We spend much of our spare time in the summer and fall wandering the forests gathering wild edibles, mostly berries. This is our hobby, our release you could say. We go high into the mountains where nature is still wild and we are free from the things of man. These are the times that one can truly feel alive.

Many hours and days are spent in our secluded haunts finding and picking berries. It can be grueling at times, when fingers freeze in the early mornings or the afternoon heat weighs upon us. But in the end, with freezers full, such days are left to be remembered in the depths of winter when a simple trip to the freezer will supply endless amounts of fruit.

Berries from the garden and forest soon become daily meals that can be counted on to provide health and sustenance throughout the year.

Every other day, we have for breakfast a shake or smoothie made up of these berries and a few other ingredients.

Added to our breakfast drink are honey, quinoa, or flax and something called kefir. The latter is a beverage that is made by adding kefir granules to milk and allowing it to ferment.

Kefir is discussed in detail at http://users.chariot.net.au/~dna/Makekefir.html and I have also found the http://pocketsofthefuture.com/blog/ to be most helpful.

We included the following in this morning's drink - frozen huckleberries, cranberries, blackberries, currants, service berries, Oregon grapes, strawberries, elderberries, and raspberries. We delight in the nutritional value and variety of the berries knowing that if we had to purchase these same foods from the supermarket we could never afford to do so.

Below is a condensed "low quality" and extremely boring video of our summer 2008 berry picking adventures. PS -The kefir didn't come from these goats...they were much too fast for us.