The Kitchen Garden Company

This year, the apple harvest was late. I don’t think I’ve ever made cider as late as November before. But, it was a bumper harvest.

Not only did we get a huge crop from our 5 small trees in our own orchard–probably one hundred and fifty pounds of Cider Apple varieties, among which were some Kingston Blacks and Cox’s Orange Pippins. But we managed to get several hundred pounds of apples from various neighbor’s orchards and abandoned orchards which date back to the 1890’s.

This weekend I fired up the Cider Press and made something like 18 gallons of cider. 10 are fermenting in another part of the house right now. We also managed to put up 22 quarts of applesauce, several pints of apple butter, and 22 loaves of a Norman-Style Rustic Apple & Rye hearth bread.

Was it a lot of work? Yes. But worth every minute of it because we have now stored an amazing amount of fruit up for the winter–all of which cost us only our time. In addition to picking out apples for the apple sauce, apple bread, apple butter and cider, I also sorted out the most unblemished and undamaged fruit to keep for as long as possible for fresh eating. My goal is to not have to buy any apples until at least January when the cold weather makes it impossible to keep fruit in the shed due to freezing.

Technorati Tags: apples, cider, orchards, fruit preservation, food preservation, canning, eat the seasons, local food

Just an announcement–the website was hacked and some malicious code has been running. Hopefully, this has been corrected, and hopefully it did not effect you. It did take some time to figure out, and I am not 100% sure it is all fixed yet. Meanwhile, I have also updated the website software, so if you notice anything out of the ordinary, please let me know.

Today dawned clear and cold. A rare day in January for around here. It is the first day in weeks where it hasn’t rained or been blowing over 20 mph. On Saturday we had winds up to 60 or 75 mph. The power went out during the night, but was back on in the morning, meaning the outage was on the mainland.

The day was so unexpected the girls, I and dogs went for a long walk before 7:30. A Realtor was showing the property and it got us away to feed the beasts and enjoy a chilly, but heartwarming sunrise. Now, it is all sniffles, mugs of tea and coffee.

There is so much to do, seeds to order, and video to edit, but I must take advantage of the weather and get outside to work in the garden. I’ve also got to clean the chicken tractor and get it ready for a breeding set of cockerel and hens. I’d be out at it now, but for the girl’s school.

Must cull some old biddies. Already reduced down to one cock from seven. Over 40 hens, but only 1 egg today. Should plant in the Polytunnel this afternoon.

Technorati Tags: weather, diary, gardening, hens

Many of you will have noticed that you can no longer purchase Bokashi Buckets, or Bokashi Bran from this site. At first this was due to supply disruptions and difficulties in getting the products. But after a while I decided that perhaps it was best not to continue to stock these items.

Let me explain. The Kitchen Garden Company is based on a small island. At first a mail-order element to our business seemed a perfect fit. However on second thought the extra shipping and mileage placed upon the items we were distributing began to weigh on our conscience. Items come on to the island via plane or boat, once they have been picked up on the mainland. Big items such as bulk containers of Bokashi Buckets means that more trips to the island must be made increasing the overall load of distribution for everyone. Once on the island, the packages are delivered, then I have to store them in a heated building to keep them nice and reverse the procedure to send them out again.

More than once people from the local area contacted us to purchase Bokashi Buckets and we made special arrangements and went out of our way to deliver the buckets at no extra cost, without ridiculously sending them through the post. In the end it became too much. What began as a venture in bringing cool “technology” to the farmers’ markets we were attending–where, by the way we found a great resistance to the ideas of Bokashi–had become a practice with a growing and unnecessary carbon foot print.

This is not to say that we no longer support Bokashi and we are continuing to experiment with it every day. We have expanded our use of EM and Bokashi on the farm and will continue to educate and develop new ideas about their use. We will also continue to offer Bokashi Buckets and locally made Bokashi Bran at our workshops. We are also planning on expanding our video series about EM and Bokashi and their uses. We are also working with one of the UK’s bigger suppliers of Bokashi Buckets and Bran in continued development of ideas.

In the future, when we relocate to the mainland (do you know anyone who wants 34 acres on a bay on an island?) we will resume offering Bokashi Buckets and EM for sale from our retail location.

However, in the meantime, we are more than happy to recommend our wholesale supplier, who also retail their product–Sustainable Community Development. For International customers please check here. They sell everything you need and more. Thank you for continuing to read this blog and supporting The Kitchen Garden Company.

If you are looking for more information about Food, Farming or the Politics of what we eat, please consider subscribing to our free weekly podcast or check out our sister site–The Kitchen Garden Network. Thanks.

Technorati Tags: podchef, gastrocast, bokashi, em, sustainable community development, carbon footprint, kitchen garden network, gardening, farming, agriculture, efficient microbes, effective microorganisms

For some time we’ve been keeping pigs. They are “free range”, pastured porkers who contentedly while away their days in woodland glades rooting about for subterranean treats to compliment their diet of whey, organic greens, vegetables, bread and grains.

For sometime, I have been playing Gunga Din to them, hauling water from a nearby stream throughout the early spring. Now that summer is upon us however, I have come up with a solution which not only frees up my time, saves my back, and makes sure our 6 bacon factories have as much clean, fresh water as they need–The Pig Fountain.

The Pig Fountain is gravity fed from a water butt up the hill from the wooded pasture area the pigs occupy. It is made up largely of common plumbing parts and three universal hog nipples I purchased from a livestock supply company. The idea came to me at an Agricultural Youth Fair I attended several weeks ago where I saw some unique, home built, watering tubes in the corner of some of the Hog Barn stalls. That set me thinking, but it was a trip to the Building Supply store which finalized the form my Fountain took.

Once installed in the pen I was surprised how quickly the piglings took to it. I was sure I would have to coat the nipples in molasses or show them that water came out, but they found out quickly for themselves what it was all about. I haven’t had to worry since. Neither have I had to worry about them mucking about with it either. The pigs seem content to leave it alone except to drink out of it. Hopefully they won’t turn to anger should it ever run dry. So far 6 of them have drunk 50 gallons in 5 days which is about on track and will leave me filling the tank once every week.

The other great factor is that it is completely portable so as I move the pigs through the wood the fountain comes with. My little buddies also don’t seem as motivated to break out of the fence as often either. . . .But I do think they may miss the watering tub they had previously been able to splash around in. Perhaps before the stream dries up in midsummer I’ll make them a mud wallow.

Technorati Tags: pigs, livestock, chores, farming, watering, pig fountain

We are currently involved in two very interesting projects involving EM and Bokashi. We are just beginning, so there isn’t much to say, but I will outline the different proposals. As we have results we will post more information in the future.

Here in the Pacific Northwest we have had tremendous rains. In addition to terrible flooding, groundwater levels have risen to absurd levels. This has affected two different properties in different ways.

The first property is having trouble with their septic system. Not only is the additional ground water flooding over land and draining into their septic tank–causing the normal operation of the tank’s biological functions to be disrupted. In addition the drainfield has become flooded due to the extra liquid and solids being pumped in from the tank and the rising water table. While the area is still contained and hasn’t begun to spill out, the odor at times is unbearable–even in sub-freezing weather.

The second site is likewise affected by heavy rains and rising groundwater. The normal, day-to-day oil drips and fuel spills trapped in the soil of an active farm tractor shed have begun to rise to the surface and run off concerning the ecologically minded farmer. The total of this run-off is less than from a city parking lot on a rainy day, but on an organic farm is of concern nontheless.
We are employed in bio-remediating both of the sites using EM and Bokashi technologies. In both cases the microbes in EM & Bokashi have the potential to consume and change the structure of the offending materials. In the case of the tractor shed, the microbes–many of the same species as are used in controlling and digesting oil slicks–will go to work to consume and change the nature of the petroleum in the ground. The further benefit of the EM will be expericenced in any run-off as the microbes can re-populate the soil and water with the beneficial bacteria, fungi, and other microbes required for healthy soil.

In the case of the septic system, we will use both EM and Bokashi to help resolve the odor problems. By spraying the EM directly over the swampy septic drain field and adding it right to the septic tank we should be giving a tremendous boost to the system in terms of the ability to consume and control noxious odors. This is the same principle we find works in our chicken coops and has been proven in controlling odors in swine operations. This direct injection of microbes will work their way into the drain field and the septic tank helping control any harmful bacteria in the discharge. In addition we will be adding some Bokashi Balls to the septic tank to help remain behind, slowly dissolving and working on the tank solids.

We are confident our low-cost solutions will turn around both these issues in short order. We will update you on the progress in the future.

Technorati Tags: bokashi, em, effective microbes, efficient microorganisms, bioremediation, bokashi balls

We’ve been making these homemade dog treats for years for our purebred Leonberger and our English Shepherd. Along the way we’ve given these bones away as presents and have sold them at Market Days.

This year the number of requests for these dog treats has gone off the charts, so we are now offering them for sale to the public.

These all natural liver and oatmeal dog biscuits are made from only the best ingredients: Fresh liver, oatmeal, sea salt, kelp meal, and brewer’s yeast.

They keep very well–if they last. . . .  For long term storage we suggest you freeze them.

A bag of 6 is $4.50

Perfect for gifts, or that special dog in your life.
Dogs–big and small–love em.

Buy them here 

Technorati Tags: dog bones, dog treats, dogs, for sale, liver, oatmeal, pets

The Kitchen Garden Company is proud to support the launch of The Gastrocast Podcast Forum.

While this forum is mainly a place for the listeners of The Gastrocast Podcast to share information, views and experiences, it is not limited to just listeners of the show. Anyone with something to add about food, cooking, gardening, farming, bokashi, and their intersection with the politics of what we eat may find it worthwhile joining.

Technorati Tags: forum, gastrocast forum, gastrocast podcast, podchef, cooking, food, politics of what we eat, farming, discussion, the kitchen garden company

Did you know that The Kitchen Garden Company builds Wood Fired, Masonry Ovens?

Don’t worry, most people don’t. Nevertheless, we have built them and know a great deal about their history and use.

Here is a short video about our first oven:

Technorati Tags: woodfired oven, brick oven, masonry oven, baking, cooking, alan scott, kitchen garden company, roasting, building

Join Chef Neal Foley as he makes Cider on The Gastrocast.

Technorati Tags: cider, podchef, gastrocast, apples, cooking video, autumn, cider press, pressing apples