The Bokashi Experiment

Our new composter and bokashi bran

Let me start by explaining that we don’t have trash service where we live. We take our trash to the recycling and trash drop station every few weeks. Food scraps don’t go in the trash cans at our house. Otherwise, the they would be so stinky by the time we got to the transfer station that nobody would want to take it. Further compounding our food scrap problem, we don’t have a garbage disposal because we’re on a septic system.  

All of our vegetable matter goes to the compost pile where it eventually turns into a nice, dark compost. That leaves all the rest of the food scraps; meat, fish, non-veggie matter, etc, that we have to do something with. We can’t put them in the compost pile because they will draw unwelcome visitors, bugs and will smell bad, we don’t have any animals that would eat them (besides Buddy the Farm Dog, but he has a temperamental  stomach), we have no garbage disposal and we can’t leave it in the trash.

So… what is a family to do? Previously, we saved all the scraps in a plastic bag and froze them until the next trash run. While we have a large freezer with lots of space, this really isn’t a good option either. Food rotting in the landfill produces methane gas and methane is an even worse greenhouse gas than carbon dioxide.

Enter the Bokashi Experiment…

Bokashi is a Japanese method of fermenting waste using a specific combination an anaerobic microorganisms. Anything can be Bokashi’d; meat, fish, dairy. Supposedly, the microbes complete the fermentation process in as little as two to three weeks. The finished product smells a little sweet and sour and can be buried in the yard, garden or compost pile. It can even be fed to worms (that may be a later experiment).

How does it work? All we really need to bokashi is a bucket with an air-tight lid on it, although I purchased a bokashi bucket with a spigot and a food masher. Food is placed in the bucket and sprinkled with a bokashi growing medium. My bucket came with a bag of bokashi bran. To properly inoculate the food scraps, start with a thin layer of bran on the bottom of the bucket then place about a 1" layer of scraps in small pieces (the smaller the better - this increases surface area), topped with a dusting of bokashi bran. Continue this layering until the bucket is full.

The inside of the bucket with the food masher

Bokashi bran in the bag. It smells a little like
sweet feed with a touch of sour.

The first addition to the bucket.

I started the bokashi experiment on 23 Jan with the remains of the New Year's Eve Party sausage and cheese dip and some leftover dumplings from Tuesday night's dinner. The bin is supposed to stay warm so the fermenting microbes can do their work. Melanie begrudgingly gave me permission to store the bin in the laundry room, which is adjacent to kitchen. That approval is only valid as long as there are no bugs or smells. I'll keep you updated on the progress as we go along. 

Free Straw!

I got a call this week from a guy cleaning out a barn. He asked me if I wanted the old straw he found in the loft. I made a trip (actually a couple of trips) to pick it up today.

What does one do with 84 bales of free wheat straw? Hmmm..... Let me count the ways:

1. Straw bale gardening in the spring.

2. Sheet composting for the garden.

3. Adding organic matter to the lawn and pastures.

4. Erosion control.

5. Sell it.

Items 1-4 are very possible. I don't know if there will be any left for #5.

More on what we do with it later...

The Case for Cast Iron Cookware

After my grandparents passed away, I inherited a heavy, black, crusty and well seasoned cast iron skillet from the estate. At the time, I didn't think about it much and it eventually got shuffled to the back of the cabinet where it was never seen.

One day I was cooking and needed an extra frying pan. All of our other frying pans were in use. I reached into the cabinet and pulled out the cast iron skillet. As I was using the skillet, I remembered my grandmother using this very pan. I then realized that it had been around for a very long time. It was solid. Sat flat on the burner and cooked evenly.  I wondered how many non-stick aluminum pans we have ended up discarding over the years because they rocked on the stove and/or were no longer non-stick. Yet this pan remained, still in excellent shape. I began looking at that pan in a different light after that day.

Since that time, the old cast iron skillet has become my favorite frying pan and I have added two other cast iron pieces to the collection, as well. I use the cast iron almost exclusively now. There are five good reasons for my abandoning the non-stick skillets.

1-  Non-stick pans eventually lose their non-stickiness. Where does all that Teflon go? My guess is that we’re eating our fair share of it. Teflon is not in one of the four major food groups and I would prefer not ingesting it.

2- The longer you use a non-stick pan, the worse it gets. The opposite is true with cast iron. The longer you use it, the better it gets – as long as it’s well cared for. Even when it's not well cared for, it is possible to rehab it and make it useful again.

3- Thin, aluminum, non-stick pans warp over time. Eventually, they no longer sit flat on the burner. I hate a pan that rocks on the burner. Cast iron remains flat.

4- Aluminum pans just don’t seem to heat evenly. The part touching the burner is always way hotter than the parts that hang off the side of the burner. This problem is compounded further if the pan is warped. The cast iron skillets conduct heat better throughout the entirety of the pan.

5-  Unlike Teflon coated pans, cast iron cookware can be scraped with metal. This means you don’t have to be picky about which cooking implements you use in the pan. (note: There are some warnings on the Internet that using a metal spatula can lead to damage of the seasoning of the pan. In my experience, a metal spatula, used reasonably, will not damage the seasoning of the pan.)

OK. Cast iron cookware is not without it's drawbacks. It's heavy, it's not perfectly stick-proof making it hard to clean at times, and it can rust if not cared for properly. These drawbacks seem small compared to the drawbacks of a non-stick pan. When presented with an option, I will reach for the cast iron every time. 

Home Grown Luffa

Everybody has seen a luffa at least once in their lives. Luffas are those rough, sponge-looking things that people put in the shower and never use. I'll have to admit, I was a little ignorant about what they were. I never gave them much thought and always just assumed they were some sort of natural sponge from the ocean. As it turns out, I was wrong.

I'm not sure how I came across the website, but last spring I found luffa.info and learned about growing luffas. On that website, they sell 50 luffa seeds for $6 so I decided to buy a pack.

I had great success starting the seeds in our sunroom. Unfortunately, we hardly ever go into the sunroom so I killed most of them with my neglect (it was a busy time). I did manage to salvage four plants. I put two next to our deck and two in the garden. Both grew very well and produced some nice luffas for us. As they grow, luffas look a little cucumbers when they're small, and grow into something about the size of a large zucchini.

We allowed the luffas to stay on the vines until well after the vines were dead this fall. This gave the skin of the gourd time to dry and made peeling them a little easier. Still, peeling the skin off was not easy.

Once they were peeled, we knocked the seeds loose and collected those for use this spring. Finally, we rinsed the luffa in a bucket of warm water to wash off the left-over luffa juice and let them dry in the sun.

We're going to try to grow some more this coming summer from the seeds we saved from these luffas. In the meantime, we are going to put the ones we grew last year to the test and see  what we can do with them. A brief search of the Internet revealed some great ideas for using the luffa fiber.

Here are some uses for the luffa:

- Use as a shower sponge to exfoliate the skin.
- Use as non-scratching pot scrubbers, particularly for those non-stick pans.
- Use as a bug gut scrubber the when washing a car.
- Mount on a stick and use as a back scratcher.
- Use as a filter medium in ponds and fish tanks.
- Use in arts and crafts projects.
- Use to texture painted walls.

EM-1 Fermenting

After three weeks, I had almost forgotten about my adventures in microbiology experiment where I decided to try to ferment some new EM-1. I had mixed the recipe, sealed the bottle and left it in the laundry room sink to do its thing. 

On Saturday afternoon I found it laying on its side in the sink. The bottle was as hard as a rock and the bottom had pushed out and no longer sat flat - a sure sign that life has begun and the various microbes are doing their thing in there.

Here is the recipe I used...

1 part EM-1
1 Part Molasses
22 parts (non-chlorinated) water

Mix the molasses and water and heat to 100°. Stir in EM-1 and seal the entire mixture in an air-tight container (EM-1 is largely anaerobic). If you can keep it warm, the fermentation process will begin quickly. The cooler the mix is, the longer the fermentation will take. I left mine at room temperature and had to wait almost three weeks before seeing signs of life.

Project Mushroom

For the record, I am not a huge fan of mushrooms. I'll eat them if I have to or if it would be too hard or too messy to pick them out, but they're not something I choose to eat. Because I don't like mushrooms, I'm not really sure why I started this project. It just seemed like a cool process that I would like to try. I guess I will have to learn to eat them soon. I spent Sunday afternoon working to inoculate several oak logs with shiitake spore plugs. The process was fairly easy and if it works, we will probably be swimming in the things sometime in 2014.

1000 (more or less) shiitake plugs

To start, I ordered 1000 shiitake spore plugs from Fungi Perfecti. This was way more than I needed but I never do things small and knew I would need more than the next smaller bag of 100. The plugs arrived in a box very shortly after I ordered them. Included in the order was a bag of soy wax chips for sealing the plugs in the log once they are inserted into the logs.

For the growing medium, we had a small oak tree that, for some reason, had been bent over and looked like an arch over the pasture fence. I cut the tree down and into 4' lengths and let it age for about three weeks. This allows time for the tree's natural defense mechanisms to break down. Then, on Saturday, I began soaking the logs in water for about 24 hours. On Sunday afternoon, I "planted" the plugs using a 5/16th" drill bit. According to the instructions that came with the kit, the holes should be 1.25" deep and 4" apart.

Plugs before they are tapped into the holes

Sealing with wax

After drilling the logs, I placed the plugs in the holes, tapped them until they were flush with the log, then used a bolt to tap them the rest of the way down into the holes.  After the plugs were all the way in, I sealed the holes with soy wax injected with an old syringe.

The process was not very hard but it was a little time consuming and took the better part of the afternoon. Now all we do is place the logs in a shady area, water occasionally and wait for the right time to harvest. We will update the blog once things start happening with them. Until then, here is a link to The Urban Farming Guys discussion on growing mushrooms; pretty cool stuff.

Preserving an Alpaca Hide

Here is Sangria

We're not sure why, but Sangria the alpaca had not been well for about two weeks and we have been trying to nurse her back to health. After two trips to the vet, daily medications and lots of effort it became apparent that she was not going to make it. On Friday afternoon she died quietly in the shelter with her alpaca friends sitting watch.

Not being one to miss an opportunity, we turned her death into a learning opportunity. For those who are a little squeamish, stop reading here.

One of the main reasons for raising alpacas is for their fiber. Since Sangria was no longer going to need her's anymore, we decided to learn about tanning hides.

When I found Sangria dead on Friday afternoon, I picked her up and moved her to the back of the property. I had already prepared her grave there the day before because it was pretty apparent that she was not going to survive. I approached the task with some trepidation. While I looked forward to the opportunity to learn a new skill, I was not looking forward to the task of skinning the alpaca. It turns out it was not as bad as I thought it would be.

The skinned hide

Once we had her in position, my son and I worked together to skin her. It was relatively easy once we got it started. We started on her chest and worked our way around her body. The hardest part of the job was working around her legs. We skinned down to her elbows an around the leg. Once we got past that part it was easy and the skin just pulled away.

Scraping the hide. I really had to get into the
work to hold the hide in place while scraping.

After skinning her, we placed her in her grave, sprinkled a little lime on top and buried her. The next task was to scrape the hide and remove any fat and muscle that was still attached to the skin. This was the hard part. It doesn't come off as easy as you might think. At first I tried to scrape the hide with a knife, but I found that to not be very effective. Then I moved to the machete and worked on the curved surface of the log. That worked much better because I could apply firm pressure against a 1-2" section of the hide at a time. I worked from the center of the hide to the outside edges, making sure I removed all fat and muscle.

Once the hide was scraped, we had to salt the skin side to help remove the water from the skin. We laid the hide out, skin side up, on chicken wire stretched between two saw horses and poured about 5 pounds of salt on the it. Since then we have had to change the salt out several times because it soaks up the water and stays wet. I figure that can't be good for the uncured hide.

Salting the hide with about 5 pounds of
non-iodized salt.

I'm not sure if this little experiment will work, but we'll soon find out. I halfway considered doing the tanning myself as well, but didn't want to mess with the chemicals and the proper disposal of those chemicals. I think I'll leave that to the pros. In the meantime, we will continue salt-curing hide. Here are some of the links I used to educate myself before attempting this project:

This Mother Earth article talks about how to tan the hide:  http://www.motherearthnews.com/homesteading-and-livestock/how-to-tan-a-hide.aspx#axzz2hhLGreFl

http://www.dutchhollowacres.com/2010/03/28/alpaca-death-preserve-alpaca-hide-fur/

Also, YouTube has a wealth of information on how to prepare a hide for tanning. There were several videos that were particularly helpful, but I can't find them now. 

Erosion Control Update

Back in January, I decided that I had to do something to control the erosion on the property. Several years ago, the previous owner had clear cut the land and anything that remotely passed as top soil had long since washed away leaving us with nothing but thick, red clay (hence the name). Worse yet, there was a huge gully running down the middle of the side pasture that had developed over the years. Looking back at the old Google Earth pictures, that gully was here long before the land was clear cut.

This is just a quick update to my update earlier this year. After one of the rainiest summers on record here in the Midlands of SC, I am proud to say that my retention dams have, for the most part, done their job and remained strong. There are a few spots where the water washed over the dams and eroded little bits of the dam, but for the most part, they have done well to help control the flow of water down the hill. I have even managed to get a little grass growing on them to help hold them in place. My focus now is to improve the quality of the soil so I can get a better stand of grass growing, but that's a subject for a later post.

That's the good news. Now for the bad... While the upper part of the hill is doing well, down at the lower part of the hill the gully is beginning to re-emerge. It's steeper at that point and we had several large downpours that did some particularly bad damage to my work. I've got to get the box blade out again and do some more work. This time, I think I am going to have to reinforce my work with rock gathered from the property. Time to call out the troops to start picking up rock!

Guinea Fowl Update

Back in May of this year we added 9 guinea fowl keets to the Red Clay menagerie. The idea was that they would patrol the garden and property for insects and eliminate them. We were able to control the keets until they were about 5 weeks old. At that point, they were too large to keep in the brooder and it was getting warm outside so we moved them to their own place out behind the garage.

That arrangement didn't last very long. Soon after they moved outside they found a way to get out of their enclosure, which, at first, wasn't a problem. They hung out around the house most of the time and went inside to roost each night. But as time went by, they began exploring further and further away. First it was the front yard, then they were in the front pasture. One day I went to pick up the mail and found them on the far side of the highway foraging in the grass along the road as cars wizzed past. I figured they were gone for sure at that point. Every night they would find their way home but their numbers would dwindle each time we saw them. One morning we awoke to find a pile of feathers in the front yard. We never did figure out what got that one (I suspect Buddy the Farm Dog had a good meal that day).

And then one day there were just two left. These two must have been the smarter of the group because once it was just them, they decided to stick around the house and do their jobs. They have stayed in the area ever since and hang with the other chickens in the pasture.

They have proven to be very useful birds. I don't know how much of a dent 2 guineas can put in the insect population, but they do a great job of scratching up and spreading the horse manure which is good for reducing parasites and improving the soil quality. On top of that they are hilarious to watch. I'm pretty sure that these must be some of the dumbest birds on the planet and they provide hours of entertainment for the whole family.

The Persimmons Are In!

A small bucket of persimmons

We have a large persimmon tree in our front yard and I can tell it's Fall when the persimmons start falling off of it. This year looks as if it will be a bumper crop! Persimmons just taste like Fall to me and I look forward to all the great goodies we can make with them; persimmon pudding, persimmon bread, I may even try my hand at persimmon wine if we get enough. That might be good.

These are the native species of persimmon, not the big Asian varieties one can buy in the grocery store. They are small, seedy and kind of a pain in the butt to use because of all the large, black seeds they contain. After we gather the fruit, we rinse and dry them, remove the tops and then throw them in our food mill to make a persimmon pulp for use in our recipes later in the year. Most don't look very nice because they are very soft and get a little mangled after falling from 20-30 feet to the ground. I grind them up anyway so it doesn't really matter what they look like.

We used to take the time to pick the seeds out of the food mill and get as much of the pulp as possible, but this year I have decided it is not worth the effort for the little bit of extra pulp we gain. I am just running the persimmons through the mill once with a big screen and discarding what doesn't go though the holes. I then run the pulp from that through a smaller screen to make it just a bit more fine. A medium Tupperware bowlful of persimmons will make enough pulp for a double batch of persimmon pudding (about 2 cups)... Mmmm Mmmmm!

If you would like to learn a little more about persimmons, read this Clemson University Info Paper. Also, here is a great persimmon pudding recipe to try from food.com:

1 cup very ripe hachiya persimmon pulp (Editor's note: Of course you can use the wild species as well)
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon
Directions:

Combine persimmon pulp with sugar.
Beat in eggs. Mix in milk, then butter.
Sift or stir flour with baking powder, cinnamon, nutmeg.
Mix with persimmon mixture.
Pour batter into a well greased 9-inch square cake pan.
Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

Do you have a favorite use for persimmons? Leave a comment.

Home Made Yogurt is Good!!!

Just a quick update on the yogurt making from Friday evening....

On Saturday morning the yogurt was done. It had a good, yogurty taste and was a little thicker than it was as plain milk. The next step was to separate the whey from the concoction to make it a little thicker. 

To do that, I lined a screen strainer with cheese cloth and ladled the yogurt in. At first I was concerned that the cheese cloth was a little too thin and the whole mix was going to run right through but after a few minutes, the holes is the cheese cloth clogged and the clear whey started dripping from the bottom of the strainer.

Straining the whey

I let the mix drain for about 90 minutes. After it became an acceptable thickness, I scooped it into a large Tupperware container. It got even thicker after cooling in the refrigerator.

Finished Yogurt... Mmmmmm

This is probably some of the best yogurt I have ever had. I don't know if that is because I made it at home or because it is made with whole milk and is loaded with fat. It is smooth and creamy with a nice sweetness and a great vanilla taste. It was pure luck because I didn't really follow a recipe or measure the ingredients. When I was heating the milk, I added about 3/4 cup of sugar, a little honey and two dashes of real vanilla to the gallon of milk. 

Now I have a tupperware container of yogurt and a pitcher of whey that I saved from the straining process. I found this site that gives 16 ways to use the whey. I'll have to experiment with a few of these as well, but I think the most practical use for us it to give it to the animals. 

That's it for now.... Have a happy Sunday.

Adventures in Microbiology

I am trying two experiments this evening... The first is my experiment to ferment some EM-1 (I'll explain what that is later). The second is making yogurt.

Crockpot Yogurt in the making

I'll start with the yogurt since that's the easiest. Let me start by saying that I like Yoplait yogurt. I'll eat at least one cup a day with my lunch. Unfortunately, the government shutdown has impeded my ability to enjoy yogurt. You might be wondering how that could be. It's really quite simple. Because of the shut-down, our military commissaries closed and I was forced to shop at our local Food Lion grocery store. At the Food Lion, Yoplait yogurt is almost .35¢ more a cup than what we pay at the commissary. Did I mention that I was cheap? Hence, a science project is born, and let's face it, with bacteria, heat and milk, making yogurt is much more science than it is cooking.

I found the project list at the everythinghomewithcarol.com blog at this link. It was pretty straight forward. The supplies for my experiment cost about $4 which will represent a HUGE savings if it actually works. I'll update tomorrow and let you know.

My "new" bottle of EM-1 (if it works).

The second experiment is fermenting some EM-1. For those of you who are not familiar with EM-1, go to this link. I purchased a bottle of EM-1 from teraganix earlier this year for an experiment in Bokashi composting (more on that in a later post, but it is essentially a method of fermenting waste to break it down). Since that time, I've used it for a number of purposes. It's supposed to be good for the septic system so we've tried that. It's supposed to be a good pro-biotic as well. While I have not tried it personally, I have given to the animals and they have not yet died (before anyone calls PETA on me, I did some extensive literature reviews before I started feeding it to the animals). We mix it in the chickens' water and with the four-legged animals' food. I don't know if it makes them any healthier, but I guess it can't hurt.

Anyway... I digress. Today I found myself with the last 1/4 cup of EM-1 in the bottle and I started to wonder if I could culture some more. It's just some bacteria and yeast so how hard can it be, right? After a short Internet search, I found a recipe for fermenting more EM-1 at this link (third post from the bottom), so I decided to give it a shot. It seemed pretty easy... EM-1 starter, molasses and water in an air-tight bottle. We'll see how that one goes. It takes about 7 days to ferment properly at lower temperatures so I'll report back on that in a week or so.

More later.... 

5 Things to do with Shredded Paper

In an effort to combat identity theft and reduce the waste we produce in our house, we shred all of our papers with personal identifying information, most of the junk mail and many of the light cardboard food boxes and toilet paper/paper towel rolls that would otherwise end up in the trash can. This makes for quite a supply of shredded paper for which we have to find a use. Here are five ways we use our seemingly never ending supply of shredded paper:

1. Use as a compost additive. Paper has a high carbon content and us usually somewhat absorbtive so it lends itself well to mixing with high nitrogen content compost items such as grass clippings and food scraps.

2. Use as chicken coop bedding. Once every couple of weeks I add a thin layer of shredded paper to the chicken coop. Again, it's high carbon content mixes well with the high nitrogen chicken waste to produce a fairly nice compost once it is cleaned out and stacked for a while. Rather than adding it directly to the garden, we put it in the compost bin and mix it in with the other compost to make sure it cooks for a little while to kill any pathogens.

3. Use as worm bedding. Worms love paper. When starting a worm bed, I will add damp shredded paper to the bed first to give the worms a good start. I also occasionally add the shredded paper to an established worm bed to provide some additional food.

4. Use as a packing material. Cross cut shredded paper makes great packing material. It's free and it's much better for the environment than styrofoam peanuts.

5. Use it as kindling for starting a fire. Shredded paper ignites quickly and burns well, making it an excellent kindling. We use it to start our annual New Years Eve bon fire with great success.

Bio Diesel Update

The biodiesel project is complete! After washing the concoction and letting it sit for about a week and a half, the water finally separated from the diesel and it is ready to use. The table top recipie I used called for 1 liter of new vegetable oil and 250 ML of sodium methoxide. That mix yielded 875ml of usable biodiesel. The next step is trying it out in the tractor... I'm not sure if I am ready to see the results. It passed the flame test with flying colors... no sputtering or anything. I wonder if there is a better way to test it? I guess it'll be mixed with about 6 gallons of petroleum diesel so it will probably have little effect, even if it was bad.

We'll see soon enough...

Natural Pest Control

Wouldn't it be great to have built-in, organic pest control for the yard and garden that doubles as an alarm to let you know when people are visiting? Guinea fowl to the rescue! Nine guinea keets of varied colors (helmeted, lavender and white) and joined the staff here at Red Clay last Friday morning after hatching on Thursday and are doing well. Of course, it may be time to get them out of the dining room and into something more secure before they start escaping from their make-shift brooder.

Guineafowl are great for pest control. They patrol the area searching out bugs and sometimes even snakes. I understand that they especially enjoy ticks. They are much more garden-friendly than chickens because they don't scratch the ground looking for food like chickens. As an added bonus, if somebody enters their area, they will raise the alarm and let everyone know. These guys will have the run of the property and hopefully will help us with some outdoor bug control over the summer. Boy, do we need it!

If you're planning to add guineas to your place, here are a few tips:

Don't buy adults because they will most likely wander off an disappear. Guineas imprint on the place they were raised and will feel little attachment to a new home as an adult. They must be brought in a keets if you want them to free range.

Find a reputable local source for your keets. You can buy them from hatcheries for reasonable prices, but hatcheries have rather large shipping fees tagged on to the price at checkout. I found my source on craigslist.org and had a long conversation with her before agreeing to buy from her.

Keep your keets warm and well fed for the first few weeks of life. You can find an abundance of information about brooding guinea keets on the internet by doing a quick Google search so I won't attempt to recreate that info here. The bottom line is this; for the sake of the birds, do some research before jumping in.

These little guys are fun to watch. They are much more amusing than the chickens ever were. Get yourself some guineafowl today and enjoy!

Aquaponics Update

Just a quick update on the aquaponics experiment....

So far, the goldfish are doing well. I've not found any floaters and they are self-sustaining, subsisting on the algae growing in the tank (of which there is PLENTY). 

The lettuce is doing well. In fact, it is taking over. It is crisp and tasty and makes a great salad. The tomatoes are OK.  I have some sort of fungus developing on them. I think we also have spider mites as well. I'm not sure what to do about that. The pepper plants have been crowded out and are not doing much. I many have to move them around.

The arugula did not do well. Apparently, it does not like to be wet all the time. It bolted quickly then died.

I have recently planted some luffa gord plants in the grow bed with the intent of letting the vine grow and cover the water tank. If it works, then hopefully the plants will shade the tank from the intense SC summer sun.

Biodiesel

My First Batch of Biodiesel. The top, lighter layer of
liquid is the biodiesel, the darker layer at the bottom
is the glycerol separated from the cooking oil

A few years ago, I worked with a guy who ran his '80's something Mercedes diesel on used cooking oil he got from a friend of his who ran a diner. He would filter the cooking oil as he poured it into his garage holding tank, and then pumped it straight into the fuel tank when he needed a top-off. I always thought that was a great idea!

It's entirely possible to run a diesel engine like this, but it can cause some problems with the engine over time (which is why my friend used an old car). He said that he would frequently have to change his fuel filter and that his car smelled like french fries going down the road.

There are relatively simple processes that will allow a person to convert used cooking oil (animal or vegetable) into biodiesel that can be used by any diesel engine without the challenges that burning straight, used cooking oil presents. Today I spend an hour or so learning to make my own small batch of biodiesel.

There are many places to find info on the subject of biodiesel brewing, but for this table-top version, I turned to the National Sustainable Agriculture Information Service and their biodiesel page. They have a PDF entitled Biodiesel: Do-it-yourself production basics that has the recipe for this small batch. I was surprised at how easy it was to make it - just three ingredients and about 45 minutes and it was done.

For this particular batch, there are a couple more steps before it is useable biodiesel. I still have to separate the glycerol and wash the biodiesel to remove the soaps, residual glycerol, methanol and lye. Then it should be good to add to Bob the Tractor's fuel tank. The idea of being able to make my own fuel from waste oil is exciting! In the summer we use about 6-10 gallons of diesel every month. That's a $30-$40 savings every month if I could make enough. Plus, it removes waste oil that may be sent to the landfill and is cleaner and more efficient than petroleum diesel.

If you decide that you want to make your own diesel, be careful! The process uses some pretty nasty chemicals; methanol and lye specifically, that are bad for you. Make sure you wear rubber gloves and eye protection. Also, make sure that you don't release the chemicals where they can contaminate the environment.

Red Clay Alpacas

I am probably crazy but we are now an alpaca farm.

Over the past month I made a deal to purchase a small herd of alpacas. We added 8 registered females and three males (one registered) to the three (unregistered females) we already had. The person who owned them prior to us lost her battle with cancer and her farm was liquidated. These animals needed a new home.

So, what does one do with 14 alpacas? Well... stay tuned and find out. As soon as I figure it out, I'll let you know.

Happy Earth Day!

Today is Earth Day! Take a little time to do something good for this wonderful, beautiful planet that supports and sustains us!

- Plant a tree
- Plant a garden
- Ride a bike
- Walk
- Drive less
- Reduce, Reuse and/or Recycle
- Compost
- Start a worm bin
- Find a way to reduce your energy consumption
- Sit outside and enjoy the fresh air and sunshine
- Think of ways to incorporate some of these things into your day, every day

Happy Earth Day, but lets not limit it to once a year!

Aquaponics Experiment Up and Running

40 goldfish all named Dave

After a long time deliberating and trying to find a good source of fish, I finally settled on getting goldfish for the aquaponics experiment (see related posts here and here). They were easy to locate, produce lots of waste and are pretty hard to kill. We've had some goldfish in out animal water tanks (helping to keep them algae-free) for almost a year now. They seem to thrive on neglect.

So, on Sunday, I bought 40 little goldfish and introduced them to their new home. I then planted four tomato plants, three arugula plants, three romaine lettuce plants in the planting bed. I also pulled a bunch of lettuce out of our winter garden to see if it could make the transition.

Three days into the operation with no goldfish floaters and the plants seem to be doing well. I will monitor the water temperature over the summer and see if I will be able to keep it at a suitable temperature for tilapia, or something similar. If so, we will eventually transition over to a more useful fish.

So far, so good. Everything seems to be doing well. Lettuce from our garden is in the foreground and right. Romaine is to the left, arugula to the rear, tomatoes in the middle.