Worms:
The worms froze on me. Even after petitioning my mother to allow them to live in the garage, they were not able to endure the harsh harsh winter. There was a block of frozen compost/worms in the bottom of the container, and I'm sure the endless "snowstorms" will only make matters worse. I've noticed some are true fighters and huddle next to each other in baseball sized clumps; they are continuing to decompose the food that remains. As of now, since a substantial amount died, I am going to stop adding food and give the worms a break. Once March rolls around I will reevaluate the situation.
Mead:
We are one month into the mead making process! So far so good, the mixture is getting more lucid every day, and in a couple months, I will be ready to have my viking/green tights badass mead drinking party.
Herbs:
I've set up an herb garden which is growing quite nicely. Once they are fully grown and I am able to cook with them, I'll post some recipes. So far, I have been growing: basil, oregano, chives, cilantro, and well...truthfully I forgot what the last herb is, but we'll find out soon enough!
Pickling
If you've heard my constant cries for Mason Jars, it's because I have started pickling. Pickling and making jams are a great way to preserve the food you grow in the spring and summer so you are able to have nutritious home grown food even during the winter months (yes, I know its winter now and I started late, but I'm practicing now). I've found my favorite are pickled cauliflower with tumeric, pickled red cabbage, and pickled white cabbage with carrots and chili peppers. A common question I am asked is, "how can we be sustainable during the winter?" Well, I'm in the process of learning that myself! Pickling vegetables, making jams out of fruits, and drying meats are all ways of doing this. Another great way to preserve food is fermentation (think Kim Chi and Miso), yet, because this is unable to be done (as far as I know) in an apartment setting, I won't be fermenting my own vegetables as of now. If anyone has heard about fermenting vegetables in urban areas, even if it's on public plots, please email me. Another great way of preservation? FREEZERS! They're not only meant for frozen pizza! Freeze your fresh fruits and vegetables and they can last all winter long.
My upcoming goals:
Rainbarrel. I know, I know, you are all thinking, this girl has said she is getting a rainbarrel for months now, its not happening-dream on. Well you know what? Buy me one and I'll stop dreaming about it! But seriously, I have been looking into used rainbarrels, and even more practical, I'm contemplating retrofitting a garbage can and making my own out of a hose and duct tape. I will name this "budget barrel" and it will be the latest rage. I have also been told that people give wooden barrels away for free on craiglist, so keep your eyes open!
This summer. My master's thesis in Anthropology will be on Sustainable NYC Apartments. I spoke with a possible advisor yesterday and he told me that sustainability within Manhattan apartments is not really practical and that I should consider looking into Brooklyn where people have backyards. What do we say to that people? EHHH WRONG! Immediately I listed our projects: growing fruits and vegetables (by this summer, I will have a bean plant, a tomato plant, and hopefully strawberries and blueberries), fermented beverages, and vermiculture composting. Within seconds I proved that you don't have to live in Brooklyn (or even worse, the suburbs eke) to have achieve sustainability, and what did he say? "Perhaps you can be sustainable in Manhattan apartments, I didn't know that!" Well we need to spread the word, IT IS POSSIBLE to be sustainable and live within an urban setting! Does "being green" mean using a Sigg bottle instead of a plastic one? Perhaps, but we do not want to "be green" aka trendy and fashionable, we want to actually make a change in our's and other's consumption patterns. This means buy that Sigg bottle, but inside of it, should be your own harvested rainwater (using a super trendy "budget barrel").
Okay, so that was a bit preachy, I apologize, but it is still important to spread the word, because as we saw with my possible advisor (he still has not approved me, he wants a clearly defined question, apparently How Can NYC Apartment Dwellers be Sustainable is not sexy enough) the public clearly does not know what it's capable of!
This summer I will also be backpacking across the United States. It will be me, my hiking boots, my backpack, and my 1lb backpacking tent. Along the way, my friend (a visual arts major) and I will be doing work exchanges at three organic farms. 1. A Lakota owned farm in South Dakota which remains sustainable with the intent to uphold Lakota beliefs and traditions 2. A vineyard and organic ranch in Utah which is owned by a 23 year old who decided to open his own farm after he graduated college (considering my own post-graduate plans to move to the country and 'get off the grid' I am uber-excited about this farm in particular) 3. A sustainable farm in New Mexico which focuses on solar power. The intent of this trip is to understand the workings of large, but independent, organic farms and to be able to miniaturize the scale to suit the needs of the general public. I will keep everyone updated on the status of this trip.
I will post pictures, update, and get more projects done asap, but as for now, stay warm!
P.S. Animal, Vegetable, Miracle by Barbara Kingsolver...READ IT! It's fabulous (and gives me a new found appreciation for asparagus).
