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Category Archives: Food
Egg Laying Rates: A Sign of Fall
Egg laying rates fluctuate with the seasons. Mature birds lay fewer eggs as the days get shorter, and most lay almost no eggs while they’re molting in late fall / early winter. Knowing this, and not wanting a repeat of … Continue reading
Harvesting some Apples and Pears
We’re not going to successfully harvest anywhere near all of our apples and pears this year. That’s hardly a surprise, nor is it a problem. We’ll have plenty to eat, preserve, and share, and are getting good exposure to what … Continue reading
(Failing to) Cool Down the Root Cellar
We’ve established that the new root cellar does a good job holding its temperature and humidity relatively stable when the outside temp fluctuates. That’s great once we get it to the right temp, but at the moment it’s far too … Continue reading
Root Cellar Environmental Monitoring, Part 2 (Warm Spell)
Our initial day monitoring temperature and humidity in the new root cellar showed that temp held pretty steady, and increased only a small bit relative to the outside temp. Humidity started on the high end of moderate and got higher … Continue reading
Food System Safety
I’m more interested in personal action than in advocacy, and don’t intend to spend much time here trying to convince anybody of anything in particular. However, two news items related to general food system safety issues caught my eye this … Continue reading
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Measuring Temp & Humidity in the Root Cellar
Now that the door is in place, we can see how well the root cellar in the shed is maintaining the desired temperature and humidity conditions. I hacked together a quick temperature and humidity sensor (pictured left) that could log … Continue reading
Root Cellar Reborn
Our shed is currently very messy. Pay that no mind – it’ll get cleaned up soon enough as we prepare for colder weather. The observant eye will notice something amongst the clutter, however. That “something” is the root cellar conveniently … Continue reading
Success Hard-Boiling Fresh Eggs
Really fresh eggs tend to fail miserably when hard boiled in the typical manner. The white sticks to the shell and you have an egg that’s harder to peel and ends up missing half of its white by the time … Continue reading
Oven-Roasted Tomato
Amy suggested we try oven-roasting some tomatoes. It’s an incredibly easy process: Slice tomatoes Put on parchment-lined sheets Salt to taste, and drizzle with a bit of olive oil Roast at 200°F for 10-12 hours Going in: 12 hours later: … Continue reading