Brenda’s Baked Beans

I have been wanting to try my hand at making baked beans for quite a while. I just never remember to purchase navy or northern beans. They are not a staple in our house (it’s pinto beans). So, yesterday I decided to try them with pinto beans. These are still cooking, just now soft but the flavor is wonderful!

I found this recipe online but replaced pinto beans for the white beans (see below). I cooked it in my crock pot, adding a can of Guinness Draft beer after 8 hours, then more water with 1/4 cup of potato starch after 14 hours. I don’t think I let the beans soak long enough (these beans are about 1 1/2 years old and should have been kept in my long-term storage bin instead of the smaller container in the kitchen). They are still, after 24 hours in the crock pot, more firm than I like.

I served these with Evergood Pineapple Sausage and Muffins (recipe below), which my son LOVED.

Boston Baked Beans

Difficulty: Beginner
Servings: 8 Estimated Cost: $ 1

Ingredients

Instructions

  1. Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.

  2. After the initial preparation boil your beans on the back of the stove for about half an hour. They won’t be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork’n’beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.

  3. Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you’ve mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn’t get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans. Serve with Corn Casserole, Mixed Greens and Oatmeal Muffins or Whole Wheat Bread.

Keywords: bacon, baked, bean,

Plain Muffins

Difficulty: Beginner
Servings: 12 Estimated Cost: $ 1

Ingredients

Instructions

  1. In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

Note

Cereal Muffins: After preparing the above recipe using 1/4-cup of sugar, add 1-cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have left over. This makes about 18 muffins. Rice is my favorite.

Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3-cup brown sugar for the sweetener.

Rye Muffins: Replace 1/2-cup of white flour with Rye flour. Add 1-teaspoon caraway seeds to the batter. Use 1/4-cup of brown sugar for the sweetener.

Cornmeal Muffins: Replace 1-cup of white flour with cornmeal. Use 1/3-cup of white sugar for the sweetener.

Keywords: muffin, plain, easy,

Sourdough Sunday

Today was my day to deal with my sourdough starter. It had been sitting in the refrigerator for what feels like 6 months being ignored. I stored it in a gallon mason jar, and needed the room, so three days ago I took it out. I poured it all into a bowl, added 1 cup warm water and 1 cup flour. I mixed it well, let it sit, and it was still alive! I’m telling you, I love this starter!

After my starter resurrected, I began my search for recipes. I have made bread and pancakes but knew there had to be more out there for me to do with sourdough starter. In addition to these first two recipes, I made two loaves of bread, except one I kneaded 2 teaspoons of minced garlic into the dough just before the final rise.

The best website I have found for anything sourdough is King Arthur Flour. They have the largest variety of recipes (with commercial yeast and without).

Well, this is what I came up with:

The big hit of the day was this Cherry Sourdough Coffee Cake from Better Homes and Gardens “New Cook Book”:

Cherry Sourdough Coffee Cake

Difficulty: Intermediate
Estimated Cost: $ 1

Note

Cherry Filling (or use a can of cherry pie filling)

1 1/2 cups fresh or frozen unsweetened pitted tart red cherries

1 tablespoon lemon juice

1/2 cup sugar

2 tablespoons cornstarch

Water to cover

Dough

1 1/2 cups all-purpose flour (I used about half white and half wheat flour)

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter

1/2 cup Sourdough Starter

1 egg

1 teaspoon vanilla

Topping

1/2 cup rolled oats

1/4 cup packed brown sugar

1/4 cup chopped nuts

3 tablespoons all-purpose flour

1/4 cup butter

For Filling

Bring cherries to boil; reduce heat. cover and simmer for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch; add to cherry mixture. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool completely.

For dough:

Mix the flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Mix Sourdough Starter, egg, and vanilla; add to flour mixture. Stir just until moistened. Spread half of the batter into greased 9X9X2-inch baking pan. Spread Cherry Filling on top. Drop remaining batter in small mounds over filling.

For topping:

Mix oats, brown sugar, nuts and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake in a 350 degree F oven for 35 to 40 minutes or until golden. Serves 9.

Keywords: cherry, coffee, cake, dessert, sourdough

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Next is the Sourdough Chocolate Cake. Now, I will share a recipe with you but it’s not the one I cooked. The one I cooked was not chocolate-y enough. So I searched and found this one. I won’t make it tonight…have to find someone who will eat the first one (I might have my husband take it to work…they eat anything! LOL!):

Sweet Sorrow Sourdough Chocolate Cake

Sweet Sorrow Sourdough Chocolate Cake

Difficulty: Intermediate
Estimated Cost: $ 1

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.

  2. Grease and flour your baking pan (s).

  3. Cream shortening and sugar; beat in eggs one at a time. Blend in the starter.

  4. Sift flour, measure, and sift again with other dry ingredients. Add to shortening mixture alternating with water and vanilla. Mix at low speed.

  5. Pour into baking pan and bake at 350 degrees (for two 9” cake pans, bake 35 minutes; for one 9” square pan, bake 60 minutes).

Keywords: cherry, chocolate, sourdough, cake, dessert,

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Now, for the recipes I will try. Looking around online I found some wonderful recipes. These are the ones I am dying to try, once I am finished with my baking frenzy today.

https://gnowfglins.com/food-preparation/recipes/nut-butter-sourdough-cookies/

This one I will make once I have a supply of homemade candied fruits and peels:

Alaskan Russian Sourdough Fruit Cake

Banana Sourdough Bread

Figure 3 Ranch Cowboy Morning Sourdough Biscuits

Mendenhall Sourdough Gingerbread

Old West Sourdough Biscuits

Streusel-Filled Sourdough Cake

Strawberry Sourdough Bread

Sourdough Sugar Cookies

Sourdough Sticky Buns

Sourdough Squash Brownies

Sourdough Spice Cookies with Maple Frosting

Sourdough Sopapillas

Sourdough Peanut Butter Cookies

Sourdough Oatmeal Cookies

Sourdough Gingerbread with Lemon Sauce

Sourdough Fresh Fruit Cobbler

Sourdough Cornbread

Sourdough Cinnamon Rolls

And

Sourdough Potato Bread

This page has so many recipes, I’m not sure you want me to list them all (but I will):

SOURDOUGH RECIPES from Richard Packham
:

EVERYDAY SOURDOUGH BREAD (for five loaves)
SOURDOUGH FRENCH BREAD
HAMBURGER BUNS
SOURDOUGH MUFFINS
SOURDOUGH BISCUITS
SOURDOUGH BAGELS
SOURDOUGH PIZZA
SOURDOUGH CINNAMON ROLLS
SOURDOUGH DEEP-FRY BATTER
SOURDOUGH PANCAKES
SOURDOUGH BELGIAN WAFFLES
MIKE’S QUICK BLENDER WAFFLES
SOURDOUGH CARROT CAKE
SOURDOUGH GINGERBREAD CAKE
SOURDOUGH CROISSANTS (makes one dozen)
SOURDOUGH PUMPERNICKEL BREAD
SOURDOUGH PASTRY (PIE CRUST)

Lemons, Lemons, Everywhere!

I was gifted with a lot of lemons from my neighbor’s tree last week. I didn’t realize just how many I had until I washed them all! What the heck was I going to do with all those lemons?

So far, I have started Lemon Wine. I used this recipe:

Lemon Wine

Estimated Cost: $ 1

Ingredients

Instructions

  1. Grate all lemons and put them aside. Halve the lemons and squeeze the juice into one gallon of boiling water.

  2. When the water boils again, cut off the heat at once. Pour the hot liquid over the sugar and stir until all the sugar is dissolved.

  3. Cut up the raisins and add these to the liquid. Then add the lemon rind and allow the brew to cool. Sprinkle the yeast on top and stir in. Cover and ferment for 14 days after which you strain and bottle. Leave it for one to three months and enjoy (in moderation… this has quite a kick).

Note

I gave some to my sisters and they said it tastes like limoncello.

Keywords: lemon, wine, ferment, alcohol


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The second thing I did was make Canned Lemon Curd.

Lemon Curd

Difficulty: Intermediate
Estimated Cost: $ 1

Description

I used the canning instructions from the National Center for Home Food Preservation (.pdf link below) but this recipe.

Ingredients

Instructions

  1. If you are using fresh squeezed lemon juice, taste it. If it is sweeter than store bought lemon juice, then add a little citric acid. Stir until the citric acid is dissolved, then taste again. If it is still too sweet, continue doing this step until you are satisfied.

  2. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes.

  3. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl.

  4. In the top of the double boiler, on the counter top or table, whisk the eggs. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.

  5. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or spoon, to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture reaches a temperature of 170 degrees F.

  6. Remove the double boiler pan from the stove and place on a protected surface, such as a dish towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.

Note

Here is the .pdf with the detailed instructions to water bath can this recipe. To download it, right-click, then choose “Save As.”  Lemon_Curd .pdf

Keywords: lemon, dessert, curd, cookie, pie, cake

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Right now, I have some Bitter Orange Marmalade (Orange-Lemon Marmalade) going in my crock pot (because my stock pot has the wine in it). Not sure if it will get hot enough to thicken, so I may have to separate and cook in batches. This recipe I got out of Stocking Up III by Carol Hupping and the staff of the Rodale Food Center. I used Mandarin Oranges, since I had a lot of those that needed to be used.

Bitter Orange Marmalade

Estimated Cost: $ 1

Description

An aromatic and delicious variation of the classic.

Ingredients

Instructions

  1. Place oranges, lemons, and water in an 8-quart stainless steel or enamel saucepan. Cover and bring to a boil. Lower heat and simmer 2 hours.

  2. Remove fruit; seed and quarter. Chop fruit in food processor or by hand. Return to water.

  3. Bring fruit mixture to a boil. Stir in honey and sugar. Return to a full rolling boil, stirring constantly, until mixture resembles a thick syrup, 15 to 30 minutes. (Keep at a full rolling boil or it will take longer to reach the gel stage.)

  4. Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace, and seal. Process for 10 minutes in a boiling-water bath.

  5. Allow the marmalade to "age" for 2 weeks before tasting or it may be too bitter.

Note

Based on the recipe from Stocking Up III by Carol Hupping and the staff of the Rodale Food Center

Keywords: dessert, orange, marmalade, jam, bitter,

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The next (and I hopeful final) recipe I will be making is a Lemon Meringue Pie. I’ll be making this one tonight, using a recipe out of The Joy of Cooking (which is basically this recipe by Alton Brown):

Lemon Meringue Pie

Difficulty: Intermediate
Estimated Cost: $ 1

Ingredients

Lemon Filling

Meringue Topping

Instructions

Lemon Filling

  1. Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

  2. Whisk egg yolks in medium size mixing bowl and set aside.

  3. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

  4. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot.

Meringue Topping

  1. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

  2. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Keywords: lemon, dessert, pie, merengue

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I was wrong! One more recipe, since there were just a few lemons left over. I made Lemon Extract! I remembered a wonderful Lemon Poppy-seed Bread recipe an online friend of mine gave me (I don’t have permission to post it here) and my lack of the necessary ingredient Lemon Extract. So, I made some!

Lemon Extract

Difficulty: Beginner
Estimated Cost: $ 1

Ingredients

Instructions

  1. Use a vegetable peeler, sharp knife, or cheese grater to remove the zest off the lemons (ensure there is no pith, or it will make this bitter).

  2. Place in a sterilized pint mason jar, and pour vodka into jar.

  3. Place the cap and ring on the jar and leave for two weeks (shaking occasionally).

  4. Strain into a dark colored bottle.

Note

This should keep for about a year or more if you store in a cool, dark place.

Keywords: lemon, extract, baking, dessert, preserve

Safe Use of Household Greywater

Below is an article describing the safe use of household greywater (think kitchen sink, washer, and bathtub water) from a website that I cannot access any longer and here is an article from the University of Florida Extension explaining how to build a cistern for non-potable water:

http://edis.ifas.ufl.edu/ae029

http://www.cahe.nmsu.edu/pubs/_m/m-106.html

Safe Use of Household Greywater

Guide M-106

Revised by Marsha Duttle, Extension Research Assistant

College of Agriculture and Home Economics New Mexico State University

Greywater is water that has been used for washing dishes, laundering clothes, or bathing. Essentially, any water, other than toilet wastes, draining from a household is greywater. Although this used water may contain grease, food particles, hair, and any number of other impurities, it may still be suitable for reuse. Reusing greywater serves two purposes: it reduces the amount of freshwater needed to supply a household, and reduces the amount of waste water entering sewer or septic systems.

The New Mexico Environment Department and the Construction Industries Division govern liquid waste disposal in New Mexico, and issue permits for approved systems. Greywater use is restricted by the Liquid Waste Disposal Regulations (LWDR), but the Environment Department can grant a variance if the applicant shows that:

  1. “granting the variance will result in public health and environmental protection equal to or greater than the minimum protection provided by the varianced requirement” (LWDR section 202.D.2.); and
  2. “the proposed liquid waste system will, by itself or in combination with other liquid waste systems, neither cause a hazard to public health nor degrade any body of water” (LWDR section 202.D. 1).

Note: Be sure to obtain all necessary permits before installing a greywater system.

USES FOR GREYWATER

The amount and quality of greywater will in part determine how it can be reused. Irrigation and toilet flushing are two common uses, but nearly any non-contact use is a possibility.

Greywater is suitable for irrigating lawns, trees, ornamentals, and food crops. Though irrigation methods in greenhouses may differ greatly from outdoor irrigation, several guidelines for use of greywater apply to both situations.

  • Apply greywater directly to the soil, not through a sprinkler or any method that would allow contact with the above-ground portion of the plants.
  • Root crops which are eaten uncooked should not be irrigated with greywater.
  • Plants that thrive only in acid soil should not be watered with greywater, which is alkaline.
  • Use greywater only on well-established plants, not seedlings or young plants.
  • Disperse greywater over a large area, and rotate with fresh water to avoid buildup of sodium salts.

In addition, when irrigating outdoors, apply greywater only to flat areas where runoff is not likely. A cloth bag attached to the end of the hose will help distribute water and also act as an additional filter. The filter will need to be removed and cleaned periodically (every three or four days).

In arid areas where dry grass or brush pose a fire hazard, homeowners may wish to plant a firebreak or “greenbelt” of a selected high-moisture species. Greywater is ideal for irrigating firebreaks, because it contributes plant nutrients in the process.

Remember that in most areas outdoor irrigation is a seasonal use for greywater, but greywater is produced throughout the year. If reverting to sewer or septic systems during the winter is not feasible, find uses that are possible during all seasons.

Toilet flushing can use considerable amounts of greywater, as it normally accounts for up to 50% of indoor water use. Poor quality greywater is not a problem if it is used to flush toilets, because the water goes into the sewer or septic system where it would have gone had it not been reused. Greywater should be pumped into the toilet bowl for flushing. DO NOT put greywater into the toilet tank. Greywater in the tank may not only cause the flushing mechanism to malfunction, but could be backsiphoned into the fresh water supply if water pressure decreases suddenly.

Lagoons or ponds containing greywater can grow algae to feed fish in a separate pond, or provide food for ducks and other waterfowl. Removal of the algae is necessary to keep the system aerobic and prevent foul odors. Ponds are often lined with concrete, stone, or plastic to prevent leakage. This method is a relatively inexpensive and easy way to recycle water, but requires some expertise to site and construct the lagoons.

With an automatic clothes washer, the wash water from a lightly soiled load, or rinse water, can be saved to wash the next load. When reusing laundry water for irrigation, do not use liquid fabric softener or detergents including softener (use softener sheets in the dryer instead). Water should not be reused if the laundry includes diapers. Wash water containing gasoline, diesel, or similar pollutants, should not be used for purposes other than flushing.

UNTREATED GREYWATER

Untreated greywater should not be kept for longer than one day, but adding two tablespoons of chlorine bleach per gallon of water will extend storage time somewhat. Try to use greywater the day it is collected or the high bacteria count will cause objectionable odors.

Observe these precautions when using untreated greywater:

  • Greywater containing sodium, bleach or borax can damage plants. For this reason, water from automatic dishwashers should not be used for irrigation.
  • Water used to wash cooking utensils in the sink may contain grease, fats and oils, and is not acceptable for greywater use.
  • If you plan to use water from your washing machine, avoid liquid fabric softeners and detergents with softeners. Use a dryer fabric softener sheet instead.

TREATING GREYWATER

Investing time and equipment in a system designed to filter, store, and possibly disinfect greywater may make water reuse a more convenient practice. Some questions to answer before building a treatment system are:

  • How much greywater will have to be treated? About 65% of domestic wastewater is greywater. Bathing and laundry can generate considerable quantities of greywater in a large household.
  • What contaminants are present? Greywater from the bathroom will have different characteristics than that from the kitchen (see figure 1).
  • What are the possible uses after treatment? The planned uses of greywater may call for more or less treatment. Some uses, such as outdoor irrigation, are seasonal; greywater is produced year round.
  • What is the soil type and depth to water table at your site? A shallow water table underlying sandy soil could be in danger of contamination.

Answering these questions will help you decide what type and size of system to install. Because greywater treatment systems are not much in demand, you may have to design and build a system to meet your own specifications and needs. Options to consider for greywater treatment include settling tanks, disinfectants and filters.

Figure 1. Water-quality characteristics of selected domestic wastewater. (Figure has been modified from its original version in order to be html programmed. Please see PDF file or contact NMSU Agricultural Communications for the original hard copy.) ________________________________________________________________________________________

  Water Source       Characteristics
________________________________________________________________________________________
Automatic Clothes Washer  Bleach, Foam, High pH,
     Hot water, Nitrate, Oil and
     Grease, Oxygen demand,
     Phosphate, Salinity, Soaps,
     Sodium, Suspended solids,
     and Turbidity

Automatic Dish Washer Bacteria, Foam, Food particles,
High pH, Hot water, Odor,
Oil and grease, Organic matter,
Oxygen demand, Salinity, Soaps,
Suspended solids, and Turbidity

Bath tub and shower Bacteria, Hair, Hot water, Odor,
Oil and grease, Oxygen demand,
Soaps, Suspended solids, and
Turbidity

Evaporative Cooler Salinity

Sinks, including kitchen Bacteria, Food particles, Hot water,
Odor, Oil and grease, Organic matter,
Oxygen demand, Soaps, Suspended
solids, and Turbidity

Swimming Pool Chlorine, and Salinity
_________________________________________________________________________________________

Tanks

In a settling tank, solids and large particles will settle to the bottom, while grease, oils, and small particles will float. The remaining liquid will be reused. A settling tank also allows hot water to cool before reuse. The tank should be large enough to hold twice the expected dally flow plus 40 percent, to allow for sludge accumulation and surge loading. One type of settling tank well-suited for greywater treatment is a septic tank. A septic tank is specifically designed to allow settling, but do not confuse the use of a septic tank to treat greywater with the conventional use of a septic tank. Greywater intended for reuse should NEVER be mixed with toilet wastes.

Greywater coming out of a septic tank contains little or no oxygen. Greywater from an aerobic tank will contain more oxygen, which is better for irrigation purposes. An electrical pump or aerator added to a septic tank can create an aerobic environment. Aerobic conditions allow some decomposition of wastes in the tank, and may help minimize sludge buildup and blockages in the system. Both aerobic and septic tanks will need to be pumped Out every three to five years.

Several types of tanks may be suitable for settling or storage of greywater. In addition to metal, polyethylene, fiberglass or wooden tanks that are commonly used, consider using plastic garbage cans, 55-gallon dims, portable swimming pools, or waterbed mattresses.

Disinfection

Two chemicals used to disinfect water are chlorine and iodine, with chlorine being more common. Not only is it readily available (as household liquid bleach or at swimming pool supply houses) and relatively inexpensive, but it is stable in storage and will, in time, vaporize from the water after disinfection. Organic material in greywater may combine with chlorine, and reduce the amount available for disinfection. For this reason, a filter or settling tank before the disinfection point may be advisable.

Iodine is less affected by organic material, persists longer, and may be more effective at the high pH of greywater. Iodine is also fast-acting, requiring no more than two minutes to kill most pathogens.

Several devices are available commercially that dispense appropriate amounts of iodine or chlorine (in solid or liquid form) to a water system. Check with swimming pool supply houses or water treatment companies.

Filters

The type of filter required for a greywater system depends largely upon the amount of greywater to be filtered and the type of contaminants present. A drain filter is an easy and inexpensive way to filter lint and hair Out of bath or laundry water. A simple cloth bag tied over the end of a hose or pipe may be sufficient for irrigating outdoors or similar applications.

Many types of commercial water filters are available. Most use an activated charcoal, cellulose, or ceramic cartridge that must be cleaned or replaced regularly. Before buying a filter, determine whether it is a gravity filter (for low volumes) or a pressure filter (for flow rates greater than 20 gallons per minute). Also consider the frequency, cost, and ease of maintenance.

Slow sand or multi-media filters are usually built by the homeowner. These gravity filters may be constructed in a 55-gallon drum or similar container that is of suitable size. Features that should be part of a filter include a perforated plate or some other device to distribute water evenly over the top, a concrete funnel in the bottom to help water drain to the perforated drain pipe, and a cover and vent to prevent odors. Fill the bottom of the filter with stones that are too large to enter the drain pipe.

Slow sand filters are shallow layers of stone, medium gravel, and pea gravel beneath a deep layer of sand (see figure 2). A slow sand filter will treat approximately 0.05 to 0.13 gallons per minute per square foot of surface area.

Multi-media filters are filled with a variety of media in order of increasing size, for example, fine sand, coarse sand, gravel, stone, and wood chips, to a total depth of 2 1/2 to 3 feet (see figure 3).

NOTE: Figures 2 and 3 are not available. Please see PDF file or contact NMSU Agricultural Communications for a hard copy.

Slow sand filters require regular cleaning and replacement of the top layer of media. Multi-media filters require less frequent cleaning, but all layers must be cleaned or replaced when maintenance is required. Routing greywater through a settling tank before filtering reduces contaminant load and can lengthen the interval between cleanings.

Figure 4. Treatment for water-quality variables (Figure 4 has been modified from its original version in order to be html programmed. Please see PDF file or contact NMSU Agricultural Communications for the original hard copy.)

_______________________________________________________________________________________

 Treatment        Variable
_______________________________________________________________________________________
Aeration    Odor, Organic matter, Oxygen
     demand, and pH

Alum Soaps, and Turbidity

Carbon filtration Odor

Chlorination Bacteria, and Odor

Crop filtration Bacteria, Food particles, Suspended
solids, and Turbidity

Crop uptake Nitrate, Phosphate, Soaps,
and Sodium

Dilution Hot water, Nitrate, pH, Phosphate,
Salinity, and Sodium

Filtration Food particles, Oil and grease,
Organic matter, Soaps, Suspended
solids, and Turbidity

Flotation Oil and grease

Hydrogen peroxide Bacteria, and Odor

Lime Bacteria, Odor, and Sodium

Settling Foam, Food particles, Hot water,
Organic matter, Oxygen demand,
and Suspended solids

Soil filtration Bacteria, Bleach, Chlorine, Foam,
Food particles, Organic matter, Oxygen
demand, Suspended solids, and Turbidity

Soil uptake Nitrate, Phosphate, Soaps, and Sodium

Storage Foam, Food particles, Hot water, Organic
matter, Oxygen demand, pH, and
Suspended solids

(Figures 1 and 4 reprinted from Water and Wastes Engineering with the permission of Scranton-Gillette Communications, Inc.)

New Mexico State University is an equal opportunity/affimative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.


Written: January 1990
Last Modified: February 1994
Placed on Server: April 4, 1996

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Kefir: What is it and why am I talking about it?

As I sit here, with my teacup full of straight Kefir (still trying to get used to it straight), I am trying to figure out what all the fuss is about. Kefir is basically fermented milk. I thought it would be similar to a liquid yogurt, but it’s not. It’s (as Canuck stated) interesting. I ordered some Kefir grains a few weeks ago, and have been using up almost all our milk making Kefir. Mostly, because I want to figure out how to drink it, how to use it, and is it really something I want to add to my diet.

You take the Kefir you receive and add it to milk in a 3:1 ration (3 parts milk:1 part Kefir). Place it in a sterilized container (I used a 1-gallon mason jar) and cover to keep dust/dirt out (I used the jar lid, without tightening). Let it sit (out of the sun) at room temperature for at least 24 hours. Strain it into another sterilized jar, and enjoy! With the Kefir grains, place those into another sterilized container, and add milk (repeating the process).

Now, for my observations after the first batch was finished. Kefir smells like yeast dough rising. It tastes like sourdough smells, has a slightly carbonated feel and a mild buttery aftertaste. My initial reaction? What the heck am I going to do with this stuff? So I asked my online friends. Here are the suggestions I received:

  • I haven’t tried making it myself, but it is readily available at the store
    and occasionally I get a yen for it. I find it quite delicious either
    straight or even with a pinch of salt, rather than sweet. Very refreshing.

Kat Morgenstern
Sacred Earth
Educational Forum and Networking Resource
for Ethnobotany and Ecotravel
http://www.sacredearth.com

  • I drink it straight…have also used it in a pinch as a substitue for plain
    Yoghurt (for example in a recipe for something like Zitziki sauce) or sour
    cream in dressings, etc… No one knew the difference except me … being
    the cook of course.

Shannon Younger

  • I received some Kefir grains a few months ago and what I have been
    doing with them is making Kefir Cream Cheese. I use heavy cream with
    the grains and when thick I sieve out grains & place into colander
    lined with coffee filter and let drain until really thick. I then mix
    in fresh herbs and finely grated garlic & a pinch of sea salt. I am
    into a toasted bagel phase right now so spread it on them also use with
    veggie sticks. Makes a great spread to put out with crackers and smoked
    salmon or smoked oysters for appies when friends drop over.

Heather in Oyster River, B.C.

  • When I lived in Germany I loved it with granola in the morning.
    Tastier than milk and a better consistency than yogurt. I also substitute it for sour cream in a baked pork chop recipe.

Ellen Zachos

  • I used to drink kefir, not homemade, but a commercially available brand. I used to like the raspberry kefir. I just drank it like a shake.

Cathy, Wise Weeds
http://www.wiseweeds.net
Botanicals from Wise Weeds
http://www.wiseweeds.blogspot.com
Celebrating Our 15th Anniversary in 2007!

  • I drank the stuff back in 1979-81 when i was still in high school, got the culture froma nieghbor who was in to alternative therapies for a variety of illness and the kefir came from what i remember was russian athletes drinking it for energy… anyway long story short my mother thought i ought to try it.

What i used back then was strawberry syrup [tried others but the strawberry was the better tasting of flavor “hiders”… I tried it straight, tried it one day fermented, 2, 4 and even a week…. but at a week all it got was THICK and VERY sharp almost unedible but i drank it down anyway as it was an “experiment”…. my bad monshine has a better flavor than the bitter sharpness of over fermented kefir. Now tha “curd” or culture itself does not have that but the texture was not to my liking…

and after one drink, no one else in the family would drink it… so it was only meself, changin it our of the fridge in a quart mason jar [now the truth comes out as to where i get my afinity for moonshine] then one day some one was cleaning out the fridge and tossed it cause it “smelled bad” and that was the end of it for me….

We had beef cows [registered shorthorns] and would run in a fresh cow every few months [mostly in the spring only] and milked half until the calf got older, and the fresh milk was all i had to use anyway… so it may have different results even from that over the pasteurized store bought chemical laden stuff available now [and i have friends who are ddairymen, they regularly pull teats for a living] maybe sheep milk would do good if a person could find a farm selling such, not sure about goat though…. and horse milk might be alright in it too, gotta know them mongols were tough from drinkin something!!!!

Blueduck
Central Idaho Martial Arts Center
The Lawball Game

With the first batch I made a shake.

Recipe Card

Strawberry Kefir Shake

Difficulty: Beginner
Estimated Cost: $ 1

Note

Strawberry Kefir Shake

    • 3 cups Milk Kefir
    • 3 cups Strawberries, partially frozen
    • Honey, to taste

Pour all in a blender, and pulse until you have attained the desired consistency. The only reason I used honey was due to my our-of-season strawberries. This was FANTASTIC! Even two teenagers loved it!

With the second batch I made sourdough starter and tasted a little bit straight. It tasted better this time, now that I know what to expect.

Keywords: kefir, dairy, ferment, strawberry

Kefir Sourdough Starter

Difficulty: Intermediate
Estimated Cost: $ 1

Note

Brenda’s Kefir Sourdough Starter

  • 1 cup Milk Kefir, at room temperature
  • 1 cup Flour
  • 1 tablespoon Sugar

I probably did not need to add the sugar, but did for good measure. Mix together in a glass or stainless-steel bowl. Cover with a towel and let stand in a warm place for a few days (stir once a day). When you remove any of your starter, add the same amount of warm water and flour back to the starter, and let sit. This keeps the starter active. If, at any time, you cannot keep this going, put the jar in the refrigerator. Take it out once a week, add flour and water, let it “do it’s thing”, then put back in the fridge.

For the entire Sourdough Bread recipe and directions, go here:
Kefir Sourdough Starter and Bread

Keywords: sour, dough, kefir, dairy, bread

The third batch, I made a Blueberry Shake (the same as the strawberry shake above), but there was something missing. I don’t know what it was, whether it was lemon or something else, but the reaction from everyone (not just highly-critical me) was “Something’s missing”.

The fourth batch, I am still working on. Drinking it straight was surprisingly refreshing, as long as it was COLD (this is probably how I will end up finishing off this batch). I also tried it over granola (I make my own). It was almost like the two flavors were competing with each other. I won’t do that again. An after-effect was a surge in energy after I drank my second cup. It was a strange feeling! I could get used to that! The next three suggestions I will try are Kat’s Salt, Cathy’s Raspberry, and Heather’s Cheese. As of right now, I am happy I got into this!

Now, for the websites that know all, and do more with Kefir than I ever will:

Wishing you all Happy Fermenting!

Miss Parloa’s New Cookbook 1882

One of the biggest treasures I have found online is from Michigan State University. It’s a site called Feeding America and features over 70 American cookbooks from the late 18th to early 20th century. I really can’t begin to tell you how much computer space I have in old cookbooks. If only I could have physical copies of them ALL.

Here’s one of the first I found (and tried recipes from). Please consider investigating the old cookbooks that are out there still. They can be invaluable, especially since they teach us so many things we have lost over the generations.

Miss Parloa’s New Cookbook: A Guide to Marketing and Cooking. New York:
C.T. Dillingham, 1882, c. 1880.

Here are just some of the recipes, which are fantastic!

Pickled Beets

Difficulty: Beginner
Estimated Cost: $ 1

Description

What I love about this recipe is, it easily allows you to adjust it simply based on the quantity of beets you have! This is rare!

Ingredients

Per Each Beet

Instructions

  1. Cut boiled beets in slices. Lay these in a large glass jar or earthen pot.

  2. For every beet, put in one slice of onion, on tablespoonful of grated horseradish, six cloves, and vinegar enough to cover.

  3. The beets will be ready to use in ten or twelve hours. They will not keep more than a week.

Keywords: beet, pickle, preserve

Pickled Blueberries

Difficulty: Beginner Prep Time 30 mins Rest Time 336 hrs Total Time 336 hrs 30 mins
Estimated Cost: $ 1

Ingredients

Instructions

  1. Nearly fill a jar with ripe berries, and fill up with good molasses. Cover, and set away. In a few weeks they will be ready to use.

Keywords: blueberry,molasses,preserve

Spiced Currants

Difficulty: Beginner
Estimated Cost: $ 1

Ingredients

Instructions

  1. Add all of the ingredients (except currants) to a large pot and bring to a boil. Stir until thickened.

  2. Stir in the currants, and cook for 30 minutes.

Keywords: spice, currant, preserve, canning

Pickled Cucumbers, No. 2

Difficulty: Beginner
Estimated Cost: $ 1

Ingredients

Instructions

  1. Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them In a tub with one and a half cupfuls of salt and a piece of alum as large as an egg.

  2. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed, and pour over pickles.

  3. Cover with cabbage leaves.

Keywords: pickle, cucumber, preserve, can

To Cook Salt Codfish

Difficulty: Beginner
Estimated Cost: $ 1

Ingredients

Instructions

  1. The fish should be thoroughly washed, and soaked in cold water over night.

  2. In the morning drain the fish and add fresh water. Turn on your burner to high, until it comes to a boil. As soon as the water comes to the boiling point, reduce to a simmer.

  3. From four to six hours will cook a very dry, hard fish, and there are kinds which will cook in half an hour

Keywords: salt, cod, fish, method, prepare

Salt Fish with Dropped Eggs

Difficulty: Beginner
Servings: 6 Estimated Cost: $ 1

Ingredients

Instructions

  1. Put milk on to boil, keeping half a cupful of it to mix the flour. Whisk in flour with 1/2 cup of milk. Once the milk boils, whisk in flour/milk mixture.

  2. Add the fish, season with salt and pepper, and cook on medium heat for 10 minutes.

  3. Heat water in a pot on medium high heat until it boils. Break each egg onto a small plate, then let the egg slide into the water. Poach all six eggs until desired doneness.

  4. Place the toasted bread on a platter. Pour the fish cream over each slice, then top with a poached egg.

  5. Garnish the dish with points of toast and parsley.

Keywords: salt, fish, cod, egg,

Salt Codfish, in Puree of Potatoes

Difficulty: Beginner
Estimated Cost: $ 1

Ingredients

Instructions

To Prepare The Potatoes

  1. Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine. Add the salt, pepper, one tablespoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a thin layer of the potatoes on the center of a hot platter. Heap the remainder around the edge, making a wall to keep in the cream and fish.

To Prepare The Fish

  1. Put the pint of milk on to boil with the onion. Mix flour and butter together, and when well mixed, add two tablespoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion , add the fish and cook ten minutes. Season with pepper, and if not salt enough, with salt.

  2. Pour into center of the potatoes, garnish the outer ring with parsley, and serve.

Note

This is a nice dish for breakfast, lunch or dinner.

Keywords: salt, cod, fish, potato

Salt Fish Souffle

Difficulty: Intermediate
Estimated Cost: $ 1

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.

  2. Pare the potatoes and boil thirty minutes. Drain the water from them, and mash very fine; then mix thoroughly with the fish.

  3. In a small saucepan, scald the milk or cream. Then add this, butter, salt, and pepper to the potato mixture.

  4. Let mixture cool while you beat the two whole eggs. Add to potato mixture, spread in a 13 x 9 inch baking dish, and bake for 10 minutes.

  5. Separate the last two eggs, setting aside the yolks. Beat the yolks. In a very clean bowl, beat the egg whites to a stiff peak, then fold in 1/4 teaspoon salt and the yolks.

  6. Remove baking dish from oven, spread egg white mixture over the top, then return to the oven to brown. Serve.

Keywords: salt, cod, fish, souffle

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