by Winding Pathways | Jan 19, 2015 | (Sub)Urban Homesteading, Foraging, Preparedness
Few cold winter evening experiences are as pleasant as sitting before the woodstove soaking up the warmth of a fire. That heat is essentially solar energy captured by the tree through photosynthesis on past summer days and released by fire in the dead of winter.
There are plenty of good reasons to consider wood heat and lots of reasons to forget it. Heating with wood is a lifestyle that requires elbow grease to cut, move, split, and stack firewood. Wood needs to constantly be fed into the stove and ashes must be removed every couple of days. Although attractive and cozy, burning wood brings pieces of bark and dirt into the home. These can be downsides, but many people love to work with wood, and cutting and splitting are pleasures, not chores. Wood heat can also save heating money, especially if the fuel comes free.
We have two woodstoves at Winding Pathways. Years ago we ditched our romantic but inefficient fireplace and added a stove. They are much more efficient than fireplaces, meaning that more of the energy in a chunk of wood ends up making a room comfortable and less goes up the chimney.
Now is a great time to plan for wood heat for next winter. It takes time to buy a stove and have it installed. To lay in next winter’s wood supply nearly a year in advance is critical.
The wood of living trees contains water that must be removed before it will burn well. Cut and split firewood stacked in a dry breezy place takes six months to a year for evaporation to remove enough water to transform it into efficient fuel. Late winter is a great time to process wood for next winter. We like to have all of next winter’s wood ready by the end of this March.
Wood is solidified sunshine mixed with minerals. Not all wood is created equally. The energy contained in a chunk is directly proportional to its weight. Dry hickory, for example, is about twice as heavy as the same size hunk of cottonwood and contains double the energy. To learn the heat value of different tree species simply Google Sweep’s Library Firewood BTU Comparison Charts. This chart lists heat values of wood by both alphabet and heat (BTU) value.
Utah State University’s link includes heat value, ease of splitting, smoke emissions, how much a wood sparks and fragrance.
For example, a cord of Maple (Sugar) weighs 3740 pounds and contains 23.2 million BTUs. In contrast a cord of Cottonwood weighs 2040 pounds and contains 12.6 million BTUs of energy. This relationship shows a homeowner would need process and store about twice as much Cottonwood as Sugar Maple to yield the same amount of heat.
Wood is usually sold by the cord or 128 cubic feet. That’s a stack eight feet long, four feet high and four feet deep. Hickory, black locust, white oak and sugar maple are the heaviest common woods of eastern and central North America. Cottonwood, basswood, aspen and most pines and spruces are the lightest. Elm, cherry, silver maple, hackberry and ash fall in between. In a normal Iowa winter we burn about three cords of a blend of oak, black cherry and maple. We’ve burned our share of “poorer” woods like cottonwood and box elder because it was available and we were short of heavier species. Lighter wood generates wonderful heat. It just takes a lot more of it than if we had hickory or oak. Wood is our main, but not only, heat source. We have a natural gas furnace and installed a gas insert into the old fireplace. Both work well and keep the house warm when we go on winter trips and are not around to feed wood into the stoves.
by Winding Pathways | Jan 12, 2015 | (Sub)Urban Homesteading, Energy Efficiency, Nature, Preparedness
People have the good fortune to sit in a warm home watching birds glean seeds outdoors in winter’s frigid weather. It is amazing that they remain active in temperatures that cause human frostbite after just minutes of exposure.
Birds have several adaptations that enable them to function in extreme cold. Perhaps most important is being clothed in highly efficient insulators – feathers. Even in our era of modern high tech insulation, goose down quilts and coats are warmer than any synthetic insulation, so the hundreds of feathers covering small birds keep them warm.
Birds have a high metabolism that produces toasty body heat but requires huge quantities of fuel. They must eat often and spend much of the day foraging. To fight the cold they devour high calorie foods such as weed seeds and frozen insects. But beef suet and sunflower seeds stocked in bird feeders also help keep them warm.
During extreme cold birds often overnight in the security of a dead tree. Tiny birds snugly pass howling blizzards tucked into small crevices. Wood is a relatively efficient insulator and birds squeeze between the bark and wood or in holes excavated by woodpeckers. Bird houses erected in spring to attract nesting wrens or bluebirds serve double duty as safe roosting sites.
Unfortunately winter is the season of death for many birds and other small wild animals. Cold, wind, snow, lack of food and predators take their toll and only a fortunate small percentage of young wild animals live until their first birthday.
This winter we have seen as many as four male and one female bluebirds at one time at our “dogfeeder” waterer.
During the winter provide plenty of seed and suet for the birds. And, remember that critical element – water!
Homeowners can help birds safely winter by protecting dead trees and erecting bird houses before cold weather arrives. Put the latter on your list to do this spring and give the birds a hand for next winter.
by Winding Pathways | Oct 1, 2014 | (Sub)Urban Homesteading, Flowers/Grasses, Garden/Yard, Nature, Trees/Shrubs
Clambering over the fallen branches of the cleared understory saplings, I realized I was pushing my way through a metaphor.
Recently, a dynamic work party gathered at Sand Ridge to access Faulkes Woods and begin rehabilitation of the diverse ecosystems that had inspired the dedication of this lovely preserve.
Soon after the 1998 dedication, Faulkes Woods Forest began to show degradation from previous years of little maintenance. Garlic mustard took over the ground cover. Barberry seeds, spread by birds, quickly colonized in huge inaccessible patches, crowding out all other vegetation. Shade-loving maples – some native, some European – prevented sun loving oak and hickory nuts from rooting. Food for wildlife became scarcer as quality habitat declined.
The prolific deer and turkey populations foraged in neighboring yards and gardens more frequently. Woodpeckers, finding the dying and dead trees just right for their food and shelter needs, had increased. Yet, other birds, such as the Ovenbird, that are typically found in large timber tracts seemed to have disappeared. According to the Cornell Laboratory of Ornithology under Habitat “Ovenbirds breed in large, mature broadleaf or mixed forests from the Mid-Atlantic states to northeastern British Columbia. They set up summer territories where the leaf canopy overhead inhibits underbrush and provides deep leaf litter hosting plenty of invertebrates.” This excerpt can explain why they are not around. Too much undesirable understory has prevented native plants from growing and leaf litter is practically non-existent. Erosion has increased.
The clearing out “work party” left the forest floor in shambles. At least that would be the first impression. Piles of barberry littered the bare forest floor. But, the rest of the area was free from large patches of impenetrable brush. The felled saplings were another story. Not only were they tough to climb over and push through, but also, they blocked the trail. So, newcomers to the forest could not tell if they were on the right path back to the house for lunch. Thank goodness for the bright orange marker tapes that the leaders had tied to trees along the way to point the way!
And, that is not all. This project has been in development for a number of months. Leadership centered on a core of reliable professionals from the City of Marion, Trees Forever, Iowa Natural Heritage Foundation, and Winding Pathways. Each knew his/her role. Everyone contributed positively. Volunteers, some experienced and some new to the efforts of ecological restoration, followed the lead of the crew chiefs. The project was successful because everyone made it so. And, deferred to experienced leaders.
All this hit me as I navigated the timbered jackstraw.
In short, a steady, decades-long and then rapid decline in quality with a huge mess to clean up.
So, the metaphor that popped into my mind as my way opened and the house loomed high on the ridge before me – still uphill – was, “This is a lot like church.”
Lacking regular attention to details over decades – finances, maintenance, staff and communications – and without a person truly “in charge” as a CEO by whatever name one gives this position, a church congregation can find itself overwhelmed by “garlic mustard, barberry, and invasive understory.” At a certain point a major “clearing out” needs to happen. But, it is messy, has far ranging consequences, hurts many people directly and indirectly involved, drives off productive families and may not be successful if it is only a superficial or “one time effort.”
The cultivation of steady maintenance and care of the physical plant, to social interactions, to nurturing of the tenets and principles to which a congregation espouses and spiritual development is necessary. Both professionals and volunteers need to participate. But, above all, someone must be in charge. And keep at it!
Finally, I pushed through the last of the maple branches and hiked up the trail to the house, washed up and prepared lunch for 27 wonderful volunteers and professionals who made a significant dent in stopping the woods’ degradation. Knowing that this was just the start of restoration, Rich has gone down periodically to trim back the branches from the fallen understory, the deer have eaten them back, the trail is open into the Woods and sunlight is beaming down onto the soil, warming it and the resting native ephemerals. The best part is that the Parks Department of Marion is very interested in the long term health of the Woods and that the sponsoring organizations’ leaders want to do more projects there.
The goals are clear and energy remains high. This is what restoration is about. May it be so in the church as well.
by Winding Pathways | Sep 2, 2014 | (Sub)Urban Homesteading, Garden/Yard, Mammals, Nature
Few animals frustrate homeowners as much as moles, but at Winding Pathways we appreciate them. Moles are Mother Nature’s roto tillers, and like mechanical tillers they soften and mix soil, helping plants grow.
The common Eastern mole only weighs about four ounces. It stays underground and is rarely seen, but the evidence of this animal’s foraging is easy to spot. Humped ridges wee waw around a lawn and volcanic like cone-shaped hills of loose dirt appear as if by magic. See them and moles have been at work.
Ridges are created as moles swim through the soil seeking tasty earthworms and grubs for dinner. They are most active in the evening and morning and prefer loose soil, especially in shady areas.
People who want their lawn to be as perfect and blemish free as carpeting hate moles and endlessly and needlessly persecute them. We like them because visible mole tunnels and hills tell us that our lawn is rich in worms, grubs and other underground animals that are natural components of the soil. In short, our lawn is healthy and ready for children to play on safely.
An insect and worm free lawn is unnatural and likely happens when people poison the soil in an effort to discourage moles. It works. With no food available, moles move elsewhere, leaving the homeowner with a blemish free unnatural lawn that may be toxic.
During the heat and dryness of late summer lawn grasses want to go dormant. Moles move to shady cooler woodlands, abandoning lawns until fall rains resume. Ironically, the people who hate moles often water their lawn during summer droughts, creating perfect conditions to attract the tiny mammals.
Commercially sold poison peanuts are ineffective because moles don’t eat peanuts. They’re insectivores. Plunging spear traps pose safety hazards to small children. Moles often don’t reuse humped up feeding tunnels. They’ve already caught the food there. Traps and poison set over tunnels may kill harmless shrews and mice that use them as highways.
We’ve noticed that places where moles were most active last year have the greenest grass this year. That’s probably because last year’s diggers made the soil softer and added a bit of natural fertilizer in their droppings. Mother Nature’s roto tillers at work.
The best solution to a “mole problem” is simply to ignore it and allow the small animals to go about their business improving soil health. Simply stomp down tunnels and rake out hills before mowing. New grass grows quickly in this newly enriched top soil.
by Winding Pathways | Aug 19, 2014 | (Sub)Urban Homesteading, Foraging, Nature, Trees/Shrubs
Every fall zillions of acorns cascade down into lawns, tumble roll off roofs, and pile up in American driveways. Raking them up is a dreaded autumn chore. Anyone who collects and disposes of acorns is tossing away delicious food.
Too many people believe these big oak nuts are toxic, perhaps because they are bitter when eaten raw. For deer, woodchucks, squirrels blue jays and a host of other wild creatures, acorns are a bonanza of nutritious food so important that a heavy acorn crop means a winter of good health while a sparse one spells starvation.
Native Americans enthusiastically collected, processed, stored and ate acorns. And they are a common food in some European cultures. A great acorn benefit in the days before refrigeration was the ability to store them indefinitely, providing food if crops failed or game was scarce. Far too many modern people don’t realize that acorns are delicious if properly prepared.
Dozens of oak species live around the world. In North America much of the eastern hardwood forest is dominated by oaks with several scattered scrubby species in the southwest and many larger ones near the Pacific coast. Even on the Great Plains and in the Rocky Mountains, where native oaks either don’t occur naturally or are uncommon, they have been planted in nearly every town and city.
Although there are many oak species all fall within one of two categories:
White Oak Group: The leaves of these oaks have rounded lobes and generally the trees produce an abundant acorn crop irregularly. Often a few falls go by with a sparse crop nuts. Then during a banner year, millions of acorns carpet a forest floor. Almost every year there will be a tree or two here and there with a heavy crop while others nearby are barren. Common white oak group species are the bur, white, and chestnut oaks. Acorns in this group have the lowest tannin content, are usually large and require the least processing. If white oaks live in your area these are the acorns to gather.
Black (or Red) Oak Group: These trees have leaves with lobes that end in points. The acorns are usually smaller than those in the white oak group but normally trees in this group produce a more reliable crop. Typical species are pin, black and red oaks.
Nearly all oaks produce acorns that can be processed for food, but because those in the white oak group produce the largest nuts with lowest tannin content, we exclusively process acorns gleaned from under white and bur oak trees. We leave the black oak group acorns for the squirrels.
Tip: When you’ve found a prolific oak just starting to drop its nuts carefully slice an acorn or two in half with a paring or pocket knife and use the point of the knife to pry the kernel out of its husk. Taste it. If it’s only modestly bitter you’ve found great acorns. If it’s very bitter seek out another tree. Although white and bur oaks usually have the sweetest acorns the tannin content varies from tree to tree, so gathering the sweetest acorns reduces later work removing this bitter substance. A white or bur oak tree producing sweet acorns may be growing next to a tree of the same species with bitter kernels. Gather the sweet ones.
HOW TO PROCESS ACORNS INTO DELICIOUS FOOD
Making delicious acorn muffins with school children.
Here is how we convert acorns into delicious food:
• Collect acorns as soon as they fall from the tree. Normally oaks begin dropping nuts in late August. September is the prime gathering month. Usually the easiest way to gather a bunch of acorns is to find a prolific white or bur oak growing over a parking lot or driveway. It’s easier sweeping up a few gallons of acorns from pavement than picking them out of the forest floor or lawn. Various insects realize that acorns are good food and quickly bore into fallen nuts. So, beat the squirrels and bugs to the acorns, pick a few gallons and bring them home. Collect only perfect acorns lacking cracks, sprouts or holes.
• Put newly collected acorns in large zip lock bags and freeze them. Freezing kills insects that may be hiding in the acorns and prevents sprouting and mold. Processing acorns is fairly tedious and time consuming. We are usually busy during acorn season and have more processing time when winter hits. So, we store our acorns in the freezer until later. Processing acorns while sitting next to a cozy January woodstove and listening to music is a pleasant winter activity. But, if you want to immediately process acorns after collecting them freezing is optional.
• Put a few gallons of fresh or frozen acorns in a large pot, like a canning pot, nearly fill it with water, and boil for 15 or 20 minutes. Boiling does two things. It softens the husks, making for easier shelling and it removes some tannin. As tannin leaches out of the nuts the water will darken. Let the boiled acorns cool down and drain them. Collect your tools. You’ll need a sharp paring knife, a cutting board, two pots and a good light source.
• Remove the kernels by cutting each acorn in half lengthwise. It should be easy to cut through the water softened husk. Use the point of the knife to pop the kernels into one bowl and the husks in the other. We compost husks They also make good mulch.
• Pour the kernels into a large pot of boiling water and slowly boil them for about ten minutes. As tannins leach out of the nuts the water will darken. While the nuts are boiling bring another pot of water to a boil. Drain the nuts from the first pot and put the kernels into the second pot of clean boiling water. If your acorns were sweet only two or three boilings will remove the tannin. When boiling water darkens only slightly you know you’ve leached out most of the tannin and there will be little bitterness left. Red or pin oak acorns could take five or six boilings to remove tannin.
• Once the tannin is gone thoroughly drain the acorns in a large colander.
• Spread the drained water-softened acorn kernels on a cookie sheet one layer deep. Dry them in an oven on low heat, stirring occasionally. The object is to dry them, not cook them. This part takes a couple of hours. When dry, the kernels will be rock hard.
Once they are completely dry, hard and cooled the acorns can either be placed in airtight jars or other storage containers or immediately ground into flour. Dried acorns will keep for years and unground kernels can be added to stews much like you might add dried beans. This is how Native Americans commonly used them.
Or
• Place the hard dry kernels in a heavy duty blender or hand or electric mill designed for grinding grain. Grind them to the texture of fine flour. Store in an airtight container. Sift the flour to separate out harder kernels. These you can store separately and add to soups where they soften and add a rich earthy flavor to the broth.
We use acorn kernels in soups and the flour in recipes such as Boston Steamed Brown Bread, cookies and muffins. Here are two of our favorite acorn recipes:
Acorn Cookies from the Kitchen of Yvonne Fellows
½ Cup cooking oil ½ tsp. almond extract
½ Cup honey ¼ Cup acorn flour
2 beaten eggs 1 ¾ Cup regular flour (if whole wheat increase the liquid)
Pre-heat oven to 375 degrees. Blend oil and honey. Beat eggs into the mix. Add almond extract then the wheat and acorn flours. Batter should be cookie dough consistency so add more flour if needed. Drop by spoons full onto greased baking sheet. Bake 15 minutes at 375 degrees.
Acorn Muffins adapted from a recipe by Yvonne Fellows
One beaten egg ¼ Cup sugar
One Cup milk 1 ¾ Cups flour
(mix of whole wheat and white or pastry)
2 TBSP vegetable oil ¼ Cup Acorn sifted flour
½ Cup molasses or honey
(I use a combination) 2 tsp baking powder
1tsp vanilla ½ baking soda
Pre-heat oven to 375 degrees. Grease muffin tins or use baking cups. Mix wet and dry ingredients in separate bowls. Blend wet and dry ingredients together until just moist. Some small lumps are OK. Fill muffin tins or baking cups 2/3 full. Bake at 375 degrees for 20 – 25 minutes. Tops of muffins should spring back when done. To prevent dryness, avoid over baking. Serve warm with honey and butter.
by Winding Pathways | Jul 14, 2014 | (Sub)Urban Homesteading, Foraging
Before the invention of agriculture nearly all people were expert hunters and gatherers. Although our world still provides plenty of wild food, free for the taking, few modern people even realize that delicious food goes unharvested in nearly all unsprayed yards.
Purslane
Knowing how to identify and prepare wild foods offers opportunity for new culinary experiences, reduces the grocery bill, and gives people who know how to forage the comfort of knowing that they can find food and will eat should there be a major disruption in modern food distribution.
Winding Pathways offers on its Website common free foods seasonably available across much of North America and beyond. Some of the best edible plants live in urban areas worldwide. They are likely in your back yard if you don’t apply herbicide. Often we simply call them “weeds”.
After years of foraging, preparing, and eating dozens of wild foods we categorize them as follows:
- The Best: These are common, hardy plants that are easy to identify, harvest and prepare, and are truly delicious.
- The Marginal: These are often also common but are either difficult to harvest or prepare and/or aren’t the tastiest foods. They are great to know in an emergency but few people will eat them routinely.
- The Hunger Foods: Many common plants are edible but are normally challenging to harvest and prepare. They have little taste or are not very appealing. They are worthy to know only because eating them would be better than starving!
Winding Pathways will prioritize information on the Best category and occasionally add information on the others.
But first a word of caution. Edible wild plants share the yard or nearby park with toxic cousins. Always follow these rules before eating any new wild plant:
- Be absolutely certain you have correctly identified the plant and confirmed its edibility. Consult three independent sources before eating. For example one source could be a guidebook, such as the Peterson Guide to Edible Wild Plants. Another could be gleaned from a reliable Internet source. A third might be provided by a local foraging expert. If there is a nature center in your area staff can probably give you contact information on local experts and may even sponsor a foraging program. A good way to start is by identifying a plant in a paper book and then simply Googling it to access electronic information.
- The first time you eat something new go easy. Eat only a small amount. Some people are allergic to even the most common foods. Eating small quantities tests the body to make sure it likes it.
- Make sure any harvested wild plant comes from a place that has not been chemically sprayed. Be sure to wash all gathered foods well.
Lamb’s quarter
Winding Pathways three favorite late summer edible plants – those that are common, easy to find and prepare, and taste great – are:
- PURSLANE, an old world weed widely cultivated in India. It’s fleshy stems and leaves hug the ground and are most common in hot, poor soil. Young leaves are delicious raw in salads. Stems and leaves can be steamed or pickled.
- WILD BEET OR AMARANTH is a weed in nearly all vegetable gardens. It makes a delicious steamed vegetable when cooked like spinach. Season with butter, salt and pepper as desired.
- LAMB’S QUARTERS. Few gardens lack lamb’s quarters growing between vegetable rows. Young plants are delicious when steamed like spinach and can also be eaten raw.
Coming soon: American Indians knew a good thing when they tasted it. Acorns were an important dietary staple for them. Check back for information on harvesting and processing acorns.
