A unique and viable approach to establishing local food self-reliance and building stronger communities.

Monday, October 26, 2020

Autumn Leaf Drive

Our beautiful hickory tree!
The Sharing Gardens is now accepting autumn leaves to help build up our compost piles in preparation for next year's growing season.



Neighbors bringing leaves.





We are blessed to have two "neighbors" who bring us leaves from their oak and maple trees that amount to ten or more trailer-loads full each year. We use them to cover large areas of our gardens so they have time over the winter to compost and feed the worms and other soil-organisms and suppress weeds.

This year, we are very happy to announce that Monroe's City Hall is including a flier about our need for leaves in the November newsletter which is mailed to all the town's residents in their water bills.

Here is the text of the mailing:

Please bring bagged leaves and grass to:
664 Orchard St., Monroe (bright yellow house behind the big, white Methodist Church) and leave the bags in a pile under the big, hickory tree at the back of the church parking lot.

Please no animal waste, trash or sticks/branches, no holly or roses (too sharp), or black walnut leaves (they can kill plants - LINK). Just leaves and grass 😊.
Free bags to share...

We have plenty of previously-used lawn/leaf bags to share. They are available in a trash-can underneath the hickory tree.  Please take only what you can use.

Please don’t fill bags too full and tie them lightly (so we can re-use them).

We would prefer that you bring the filled bags to the Sharing Gardens but if you have more bags than you can bring in your own vehicle, please save up enough bags to make it worth our trip to come get them. Place them on the curb, up-side-down (so no rain gets in) and email us (shareinjoy@gmail.com) or give us a call for pick-up. Chris and Llyn (541) 847-8797 (Before noon or after 2:00, please. We take a rest mid-day). End of flier.
 
  To see our Wish List - Click Here.

"Veganic" Agriculture: 
 (For a full post on "Making Your Own "Veganic" Potting Soil in Your Greenhouse Paths - Using Worms" CLICK HERE).

Since we began weening ourselves off the use of commercial fertilizers, animal manures or animal by-products (bone-meal/blood meal etc) as a source of soil fertility, we have turned increasingly to leaves, grass-clippings, wood-ash and coffee grounds as a replacement. There is a saying that, "for every calorie you harvest out of a farm or garden, you must put at least a calorie back in". In a typical year we harvest and share over six-thousand pounds of produce. We have to replenish a huge amount of organic-matter so our soils don't get depleted!
Each year we must replenish the organic-material to keep our gardens fertile. That's a lot of leaves!
Llyn spreading leaves
We tarp the leaves with various recycled materials (such as lumber-wrap) to keep them from blowing away. This is called "sheet-composting" or "solarizing" and it has the added benefit of killing many weed-seeds that germinate in early spring which means far less weeding for us later in the season.

There are many materials that work well for solarizing: carpet-scraps, old pieces of green-house plastic (greenhouse plastic is specially coated so it's protected from UV-rays and won't break-down as fast - beware of using regular plastic sheeting because, as it disintegrates it breaks-up into many little pieces which are then polluting for the environment). Black plastic works too.

Another great source of solarizing material comes from lumber-yards. Much of their lumber comes wrapped in a woven plastic "paper". They give this plastic-wrap away for free and it appears that it holds up fine for at least two seasons.

Tarping the leaves keeps them from blowing away and kills many weed-seeds that germinate in early spring.
We use metal fence-posts and pieces of pipe to weight down the tarps/plastic.
Please note that all of these materials we use are re-purposed; most of them were headed for the land-fills and by finding uses for them we extend their life-times.

We weight down the edges of these materials with fence-posts, metal piping or whatever we have on-hand to keep the tarps from blowing away.

Another neighbor collects used-coffee-grounds from a local coffee-shop and brings them to us. We now have over 150 gallons of them stock-piled for the spring! We heat our home exclusively with wood and use the ashes as another source of soil-fertility. Here's a post about the "Benefits of Coffee-grounds and Wood Ashes in the Garden".

Leaves make excellent mulch for trees...
We add leaves to the raised-beds in our greenhouses too...

Here are some links explaining this style of deep-mulch gardening that we practice:

Benefits of Deep-Mulch Gardening

Grass-clippings for soil-fertility!
Grass-Clippings and Leaves for Fertilizer

Mulch We Love, and Why

More on Mulch

Something to be aware of when you're using donated mulch materials...Some materials - particularly un-composted horse manure can contain high levels of herbicides and can pollute your soil and compost-piles if you are not careful. Here is a post we wrote about our experience with this:

Herbicide Contamination?

This compost pile was made entirely from leaves and grass-clippings...

...beautiful compost leads to...

...bountiful harvests. Buttercup (green) and Delicata (white) squash.

...and playing in the leaves is just good fun too.     

Sunday, October 11, 2020

Making Pumpkin Pie from Scratch - Recipe

Sugar-pie pumpkins; a variety bred for sweet, smooth flesh.

Making pumpkin pie from scratch is truly a labor of love! How much easier it is just to open a can of puree. In the spirit of the slow food movement, we start making our pies back in April when we first plant the seeds! The small vines are transplanted into mounds of compost we've made ourselves, mulched, watered and weeded through the summer and harvested by the hundreds of pounds after they get their first kiss of frost.

This year, because of the tremendously hot and dry summer, almost all our winter-squash (the types we use to make pie-filling) finished ripening well before the first frost so we harvested them anyway. They're not as sweet as when they've been frosted but every bit as nutritious.

Provence, Buttercups and Sweetmeats.
When you're planning your garden for next season, consider sketching out enough space for plenty of winter-squash. Winter squash are the varieties that have a harder skin and store well for enjoyment all through the winter.  "Pumpkins" are just a variety of the larger category of "squash". Pumpkin pie filling can be made from sugar-pie pumpkins, or any kind of sweet, golden-meat type of squash. Delicata, Buttercup and Sweetmeat are all good varieties. If you don't have room in your garden next year, look for these varieties at your local market. Sometimes we combine two types of squash/pumpkin to make one batch of filling. Jack-o-lantern pumpkins are not good to use as they are not bred for sweetness and the meat can be quite stringy. Our current favorite is the Provence pumpkin, an heirloom variety that has the sweetest meat we’ve found. It tends to grow quite large so it provides filling for many pies but, because they tend to be so big, they're not often grown commercially (most people can't use that much squash before it goes bad) so, if you want a Provence, you'll probably have to grow your own.

We make many batches of filling at once and freeze them. If you’re going to mess up the kitchen, you might as well make it worth it! Be sure you have plenty of all the ingredients you’ll need on hand. Or, you can also bake the squash and freeze it in 2-cup batches plain, using it much like you'd use a can of store-bought puree.


To bake the squash: 
The Provence is one of our favorites for pie.
Preheat oven to 400
Wash pumpkin/squash and dry skin 
Cut it open: Use a stout, sharp knife on a table or counter low enough that you can use the weight of your upper body to quarter the squash.  Doing it on the floor might even be easiest. 

Use a strong metal spoon to scrape out seeds and loose pulp/strings. You can put the seeds and pulp outside to feed birds and squirrels or separate the seeds, oil, salt and bake them. You probably won't want to save the seeds for planting, unless you're certain that they haven't "crossed" with other varieties. 

Cut into smaller pieces: Though it can be quite a challenge to cut these large, winter squash into smaller pieces for baking, you’ll be rewarded with a much shorter cooking time.

Orange, sweet flesh, yum!!
Place squash with skin facing down in a baking pan that has sides that are at least a two-inches deep. Many squash give off quite a lot of juice and can make a mess in your oven if the juice spills over the side of the pan. A roasting pan is ideal.

Bake squash/pumpkin for one hour, or until a fork pokes easily, deep into the flesh.


Once done, allow to cool. If you’ve chosen one of the juicier squashes, you’ll have best results by putting the pieces in a large colander over a bowl to drain any excess juice. The juice makes a delicious soup stock. I used to peel off the skins but found that they can be food-processed and taste just fine.


If you baked more squash than you’re prepared to deal with, you can freeze it and thaw to make filling at a later time. Freeze in 2-cup batches.

Sydney w/ a Provence

Yummy Natural Pumpkin Pie Filling 
YIELD: Filling for one, 9” pie.
Preheat oven to 365

In a food processor (a blender will not work), combine:

2 eggs (sorry, we haven't perfected a vegan version yet...)
2 cups squash/pumpkin

2/3 cup brown sugar
2 TBSP powdered milk (or soy protein powder*)
2 tsp pumpkin pie spice
½ tsp salt

½ cup soy milk, cow’s milk, almond or coconut milk

Begin with eggs, alone. Mix thoroughly.
Add squash. Puree till smooth. Check to be sure there are no pumpkin lumps.
Add milk and all dry ingredients making an effort to distribute spices evenly. Mix in well.

* (not soy-flour).

Pour into your favorite pie shell and bake in preheated oven for 1 hour at 375 or until the pie is golden-brown, the middle is reasonably firm (it will get firmer as it cools) and before the crust gets too brown. Cool on wire rack before eating. Cover and chill to store.

To freeze filling for later:

Combine everything except the eggs. Make one batch at a time. Each batch is a little less than a quart so you can put it in your favorite freezer-containers. We use qt-size plastic zip-lock bags. Label them with blue, painter’s masking tape (it won’t come off in the freezer and you can peel it off after you empty the bag, wash the bag and re-use it.) I always write a reminder on the label to add two eggs. Lay the bags flat and you can easily stack many of them in your freezer.

When you want to make a pie, thaw the filling, add the eggs and use a blender, a mixer or food processor to mix it all well. By mixing in the eggs right before baking, you’ll have a fluffier, more pudding-like pie. Bake as above.

If you run out of any ingredients, before you've used up your squash, just freeze bags of the plain squash puree' and add the other ingredients right before baking. Freeze in 2-cup batches so you can thaw them, one pie at a time.

James and Jaye holding Buttercups; a drier, sweet, golden squash.

Flaky Rolled Pie Crust – YIELD: Two 9” pies without top shells

1 ¼  cups unbleached pastry flour
3/4 cup whole wheat pastry flour
1/4 cup coconut flour
1 tsp. salt
2/3 cup sunflower oil (chilled is best)
1/3 cup ice water

Mix the flours and salt. Pour the oil and water into a cup but don’t stir. Mix with the flour. Press into a ball. Cut into halves. Place between two sheets of 12-inch waxed paper. Dampen a tabletop to prevent slipping. Roll out until the circle of dough reaches the edge of the paper. Peel off top paper and place the crust face down in a pie tin. Peel off the other paper and fit dough into tin. Freeze extra pie crust, in a pie-tin, in a plastic bag for later use.

Llyn, with Sugar-pie pumpkins.


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