Thursday, February 27, 2014

We went to a fruit farm! ~ Mariella

I've been away, in the mountains, out of reception, away from the world. On our way back to civilization, we stopped at a road side shop to inquire about fresh fruit as we were travelling through endless orchards. The guy on the other side of the counter directed us to a 'packing house', so off we went.

If you've ever wondered how the dried fruit in the bag you just bought got there, here's a picture story of everything that happens between point A and point B.


This is a giant cold storage unit. It was completely filled with fresh peaches, plums, nectarines and pears. The prices were excellent compared to the shops but unfortunately the farm doesn't do orders and certainly doesn't post! They harvest from their own lands and buy in from the surrounding farms, dry on sight and wholesale everything in one go, if you live next you pop by every week and stock up.



The processing area is relatively small but all of the fruit gets chopped up and processed in here and then immediately goes outside. 


These machines were so nifty! They were like something out of Charlie and the Chocolate Factory! The peaches roll down a little ramp and get individually separated. Each and every one then gets lifted up by means of an electronic arm and inserted into a slicer which cuts the peach in half and drops the pip.  


The peaches then exit via a conveyor belt to a peeling station where the peaches get graded and each peach is peeled by hand! 


The peaches get thoroughly sorted. They make sure that no rotten ones get through.


Then they get placed side by side onto drying trays which get piled up onto a dolly and taken outside.


There were trays of peaches drying outside in the sun for about one kilometer around the packing house. It was a beautiful yummy sight to see, they also grow tomatoes so the landscape was formed of red and orange and bright orange rows! 


It's so cool to learn how your food happens!



Monday, January 27, 2014

All about Magnesium and Me! ~ Mariella

As a teenager, I suffered from night cramps in my calves. The pain was shocking, always blasting its way through some dream, like having a bucket of cold water thrown over my sleeping form! After a few years I learnt to stretch my calf muscles through the pain and go back to sleep. Also, I was seen as a ‘lazy’ teenager, always lethargic, uninterested, untidy, not one to concentrate for long. Blood tests revealed that I was low in Magnesium and supplements were issued. They didn’t improve things to a great degree.



One day, years later, while standing in the queue at a health shop, I remarked on how I grind my teeth. The shop keeper overheard and said, ‘You’re short of magnesium, Mag Phos tissue salts should sort it out!’ My grinding stopped and so did the calf cramps. Years later I went for a hair analysis test which showed that I was still, in fact, Magnesium deficient, so I was put on a super potent Naturopath-brewed supplement complete with homeopathics and tissue salts and told to take 4 tablets a day, 2000ml! The body expels copious amounts of Magnesium when under stress, I was told.

(The U.S.A. Office of dietary supplements says, ‘Too much magnesium from food does not pose a health risk in healthy individuals because the kidneys eliminate excess amounts in the urine.')




It took about a month for the changes to show, my home was neater, I suddenly had more 'time' on my hands for exercise, my memory was improved, I could remember names and numbers, I didn’t freeze in the middle of conversations anymore. I felt keener and sharper. I did a little research.

Here are just a tiny few ways in which Magnesium can benefit your health:

(Again, it was a good quality supplement, 4x the dosage of what I was taking before and a well-read Naturopath who knew his stuff which made the difference to my health)

-Keeps your heart healthy

-Promotes healthy nerve impulses, muscle contraction, and normal heart rhythm.

-Helps strengthen your bone structure

- Helps regulate sleep

-Helps healthy muscle growth

-Loosens tight muscles and reduces lactic acid

-Keeps teeth strong

-Relieves constipation

-Magnesium aids insulin secretion, facilitating sugar metabolism. Without Magnesium, glucose is not able to transfer into cells. Glucose and insulin build up in the blood, causing various types of tissue damage, including the nerves in the eyes.

Symptoms of Magnesium deficiency:

-Behavioral disturbances

-Irritability and anxiety

-Lethargy

-Impaired memory and cognitive function

-Anorexia or loss of appetite

-Nausea and vomiting

-Seizures

-Muscle spasms, cramps, weakness and fatigue

-Hyperactive reflexes

-Impaired muscle coordination

-Tremors

-Involuntary eye movements and vertigo

-Difficulty swallowing

-Increased intracellular calcium

-Hyperglycemia

-Calcium deficiency (remember, taking a Cal-Mag doesnt count as the Mag is there only to help the body absorb the Cal)

-Potassium deficiency

-Irregular or rapid heartbeat ( I’ve had this, rather distressing)

-Coronary spasms

-Hyper-excitability

-Dizziness

-Personality changes

-Magnesium plays an important role in carbohydrate metabolism and its deficiency may worsen insulin resistance, a condition that often precedes diabetes, or may be a consequence of insulin resistance.


I’ve heard from more than one Alternative healer that South African soil is deficient in Magnesium and therefore a deficiency which we as a nation may be more likely to exhibit. If you grow your own veggies, composting beetroot leaves will increase the Magnesium in your soil. Here’s a list of foods high in Magnesium:


-Almonds, cashews, pumpkin seeds, Brazil nuts

-Green leafy vegetables like spinach

-Black beans and lentils

-Potatoes and sweet potatoes

-Brown rice, millet, quinoa

-Bananas

-Raisins

-Broccoli

-Apples

-Avo’s

-Figs

-Dark chocolate (oh goody!)

We all have those dietary things which we struggle to hold in balance, Magnesium is one of mine. And it took me until now to resolve it to the degree that I started to feel the difference. I learnt through this that if there’s something going on its always something (real deep, I know!) pay attention to your body's signals, the sooner you do, the sooner you can improve!



Friday, January 17, 2014

How to make Paneer cheese at home ~ Mariella

Paneer is a non-aged, ‘acid-set’, non-melting 'curd cheese' made by curdling heated milk with lemon juice or vinegar. I know that doesn't sound tantalizing but believe me, its delicious! Its subtle, delicate flavours and texture add magic to any Indian meal. The bonus is that it is so easy and fun to make at home and you can be sure of what’s in it!

Here’s a how to. Acquiring raw, full cream milk will obviously make the best quality paneer, but any free range full cream milk will do. Purchase juicy looking lemons.

Step 1

Boil the milk. Make sure you boil it in a pot with ample space above the milk for it to bowl for a little while without bubbling over. Stir occasionally.

Step 2

Squeeze lemon juice in a lemon squeezer. I find about 1.5 lemons per litre of milk does the trick. Once the milk has started boiling pour the lemon juice in and watch the milk separate. It will separate into cheese and whey. The whey should look like yellow water, if it’s still white and milky; add the juice of one more lemon.

Step 3

Take the pot of the heat. Lay a muslin cloth or cheese cloth in a colander in the sink and pour the cheese and whey through the colander. Whey is high in protein and great to use in soup, sauces, and curries. Rice or millet cooked in whey is divine! If you’d like to keep the whey, place the colander in a pot and then pour. Set the pot aside to cool.
I find the whey from paneer making is better in savoury dishes than sweet dishes but have a taste and decide for yourself!

Thanks to fxcuisine.com for this pretty image


Step 4

Give the whey a chance to drain out and help it along by stirring through the paneer with a thick wooden spoon. Once you can see that the whey has drained out sufficiently, mix in some salt. Now close the cloth up with a knot and leave in the colander. Place a heavy weight on top. I generally find the empty pot filled with water does the trick. I put that on top with a clean steel bowl in between the cloth and the pot.

Step 5

After about 3 hrs lift the weight off the paneer and turn it out of the cloth. It should be hard and firm and ready to use in a curry dish or just fried in some coconut oil and added to salad or even served with eggs for breakfast.




It doesn’t melt at all so it’s perfect for sauces. I’ll be posting an easy recipe with paneer shortly so watch this space!

Thursday, January 9, 2014

Bring on 2014! ~ Mariella

It’s 2014 and I started the year with a most horrendous and inconvenient flu! I spent an entire seventy two hours confined to soft and comfy places only, with lots of time to contemplate New Year’s resolutions etc. 
And I have discovered the healing power of ginger shots! Just juice ginger and down it as quick as possible! When you’re sick enough, you’ll do anything! Complete recovery after three days!

I feel good about this year! Fantastic in fact, and there are many reasons why. Here are a few, interspersed with glimpses of where I go when I need to close the door between me and world with kilometers of wide open spaces and the constant sound of a willful ocean pounding its fits into rock and onto sand.



- The first day of the year fell on New Moon! The  beginning of a new lunar cycle. ‘It’s a strong moon, a bossy moon, one with determination to build a secure and stable world’, says Sharron Toop in her amazing and at times disconcertingly accurate blog on the stars and astrology.



-More people are aware of Monsanto now than ever before. Many countries around the world have banned Monsanto since the world wide March Against Monsanto in May 2013 and farmers are finally fighting back in a wave of backlash lawsuits against Monsanto, alleging that Monsanto’s genetic pollution has financially damaged crops. Consumers are asking, what's in this food? The world is changing.


-Pope Francis made a speech criticizing anti-gay and anti-abortion sentiments which have come to dominate the Christian fundamentalist view. Saying ‘Such ideological extremism is dangerous, not only to Christianity, but to the world!’ I generally refrain from passing comment on politics, religion, etc, but this shows the kind of progressive thinking from one of the most influential people in the world and even though it may be nothing more than a ‘repackaging exercise’, I can’t help but Whoop, whoop at that!



- If the amount of visitors we’ve had in the little town of Plettenberg Bay this holiday season is anything to go by, the economic situation in South Africa is looking rosy! I’m sensing a clearer, stronger, more empowered shopper walking through the doors of Moonstone, my little Crystal and Jewellery Gallery, a shopper who is into beauty opposed to consumerism.



- I hear more talk now about conscious eating, self-sustainability, self governance, pollution management, upliftment projects, sustainable energy, gardens, strength, anti-nuclear energy movements than ever before. I feel a wave around me of people ready for positive change. Its exciting!   



On a personal note, I have many changes on the horizon which happen to coincide with the advent of 2014 and some deliberate  New Years changes too! I did some reading on New Years Resolutions and why the fail!

Leo Widrich from, http://blog.bufferapp.com/the-science-of-new-years-resolutions-why-88-fail-and-how-to-make-them-work, explains that the willpower required to stick to New Years Resolutions is generated in the prefrontal cortex of the brain which is also responsible for staying focused, processing short-term memory, solving abstract tasks etc. The amount of sheer willpower required to achieve a bunch of abstract resolutions is simply too much for the brain to handle, especially, when the brain is not exercised in the art willpower. 
The good news is that if you set those resolutions like you would goals, in a clear concrete realistic way, you’ll have a better chance of succeeding! 
Here’s to (holds up Ginger shot glass) an amazing, inner-self supporting and bright light manifesting 2014!




Sunday, November 17, 2013

An easy new Vegetable Bed for our Veggie garden, here's how ~ Mariella

My husband wasted no time in implementing the more practical information acquired on the Permaculture weekend. 



Here’s an easy step by step to create a vegetable bed which is a hybrid between a lasagna style bed and a Hugel bed. 

This lovely illustration comes from http://www.permaculture.co.uk/articles/many-benefits-hugelkultur A very informative site on Permaculture. 
A lasagna garden bed, also known as sheet mulching, is a no-till, no-dig gardening method that turns materials like kitchen waste, straw, garden clippings, cardboard, newspapers into rich, healthy soil without too much effort.  The name refers to the method of building rich soil by creating layers of organic materials which will ‘cook down’ over time resulting in fluffy, loamy soil. If you want to enrich the soil further you layer compost on top opposed to ever digging the soil up again. 
A Hugel bed is a raised or ‘hill bed’, a gardening and farming technique using wooden logs and big branches as a slow constant source of nutrients releasing over time under the ground, enriching it. This method mimics the natural cycle of nutrients found on healthy forest floors. It also soaks up rainfall and releases it slowly into the surrounding soil.

Step 1
Dig out your bed (Christiaan dug it out 1.5 spades or 40/50 cm deep) and pile the soil up next to the bed.
Step 2
Line the bottom of the bed with large branches and logs, he used thick fynbos. Using large branches slows down the nutrient process and helps hold moisture in the bed.  It’s important to use what you have in your own garden.
Step 3
Put down a thick layer of dry garden stuff like leaves, straw, dry lawn clippings.


Step  4
Layer with thinner twigs and green stuff like fresh leaves, lawn clippings and Comfrey leaves; which adds potassium to the soil and is an excellent compost starter. You can also grow yarrow, dandelion, and stinging nettle specifically to enrich the soil in your beds.
Step 5
Layer of Manure or Bounce back, which is a natural chicken manure in pellet form found at any local garden centre.
Step 6
Put the soil back on top of the bed. This results in a raised bed cooking with nutrients!


Friday, November 15, 2013

Mushroom Picking ~ Mariella

Warning: Do not try this at home without the assistance of a professional! This post is not intended as a tutorial.


 A few years ago we bought a beat up ol’ van from a gypsy and traveled around Britain. We found the forest folk and animals to be friendlier than the town’s people and spent most of our time on the road, in lovely old villages and woodland areas. 



We read the Hobbit by candlelight in the evenings and left the fast paced world behind for a few months. I learnt to knit!

Another habit which stuck was mushroom hunting. My husband had been studying culinary mushroom for years and when Autumn kicked around we found ourselves surrounded by forests full of the types of edible varieties not available in South Africa

Wood Blewits
Cauliflower Fungus
We found purple Wood Blewits which grow in Faerie rings, making them easy to find once you’d happened upon the first one, Cauliflower fungus, strange looking, delicious and unfortunately in a drainage ditch in a London park so we had to give it a miss! 

Velvet Shank
Parasol Mushroom
We found Oyster mushrooms and Velvet Shanks, we were chased about the cliff top moors by wild ponies aiming to pilfer our giant Parasol Mushrooms out of our backpacks! And had the stroke of luck to stumble upon a Giant edible Puffball on a country lane in Wales. ‘Good in Soup’ said our Welsh friend, something he said whenever food didn’t quite agree with him! There were many Amanita Muscaria dotting the forest, we gave them a miss, not too tasty.
Fly Agaric or Amanita Muscaria
Giant edible Puff Ball 
We were hooked; we had mushrooms with egg for breakfast, mushrooms with salad for lunch and mushrooms with rice for dinner! We ate new varieties everyday, but the holy grail of varieties we were constantly on the lookout for, except for Chanterelles which we never found, was the Boletus. Boletus Edulus or Porcini in particular. Boletus is a large family of mostly edible mushrooms easier to identify than most because they have sponge underneath instead of gills. They are melt-in-your-mouth-delicious!

 

Mushroom hunting was one thing we missed the most about leaving England and moving to the Garden Route meant that we could take it up again! With no short supply of Pine trees, Boletus is easy to find if you know where and when to look and even though the other varieties are sadly lacking, we content ourselves with all the different Boletus available. We went hunting this week and found enough for a few dinners and to dry. Its best to pick them young, although one should never ‘pick’ mushrooms as it destroys the 'plant' or mycelium and minimizes your chances of finding them in the same place again next time. It’s best to slice them off at the base.

A Pile of Fresh Porcini!
There are so many delicious recipes for Porcini, with its well rounded nutty flavour, but I think my favourite is in an Italian tomato sauce on Pasta, although omelette is also good, and fried in butter with Paneer is also ready delectable. You really can’t go wrong! We pick the young ones only as this gives the older ones a chance to drop their spores and also, the ‘meat’ diminishes and dries out as they get bigger and the bugs dig in too. 

Fully grown Porcini are easy to find but no longer edible
Harvesting from the forest is a great family outing and we took friends whose children hadn't been before. The forest echoed with happy squeals as they found their first mushrooms and we were told several times about the Slippery Jacks and how they were NOT the right ones! Children learn fast!  
   


Friday, November 8, 2013

What I learnt from the Permaculture Festival ~ Mariella

Our MC Stuart Palmer from Lunchbox Theatre
https://www.facebook.com/LBTheatre
The permaculture festival was such an inspirational event, a coming together of like minds in the name of sustainability and knowledge sharing,all the while accommodating, in true permaculture spirit, the constantly evolving natural environment and torrential rains for days prior to the event! 
Try planning and setting up in that! 
But the sun came out for us and it was a raging success. Here are some points I jotted down which have stayed with me throughout this week and will hopefully inform the way I plan and design aspects of my life, from my garden to my business:

~Complex problems often require the simplest of solutions. Don’t over think things. Identify where small action will have the largest effect.

Phillipa Mallac's lovely Heirloom seeds
~There are three basic principles in Permaculture which I’ve covered before.
Care for the planet.
Care for people.
Give away surplus, which takes care of the first two!
When people first hear this they think ‘am I just supposed to give things away?’ Not really, no! We were encouraged, in the first talk of the festival by Alex Kruger to shatter the concept of lack by being fearless in giving away surplus! But this can also be done by swopping out with farmers who have excess of a crop you haven’t grown, or selling excess off at local farmers markets, it also means feeding the excess back into the ground in the form of mulch and compost. See everything as a resource. Just remember one thing, if everybody gives then no body needs!

Peter Mcintosh showing us exactly how to tell if the consistency of your mud brick is good enough to build with!
~ Alex also moved us to re-look at our concept of nature as a static thing which requires one assessment to come to conclusions and actions. It is ever changing and so are we, its acceptable to re-look at things, to adjust The Plan of Action if, somewhere down the road, we or what we are working on, has grown out of the design we’ve created.

The Crags Eco Preschool's food stall was a raging success and great fundraiser.
And their crunchy thingies were yum!
~ Use and value renewable and regenerative resources – these are resources which do not diminish as they are used, such as sunlight and wind.

~Develop a strong sturdy ethical base for your decision making.

Local honey and teas
~Observe and interact. Your success rate increases the more you understand the environment you’re designing for and that takes time. Sit in the site where you’d like your garden to be, watch how the sun moves over the land, see what happens when it rains, where do the strongest winds come from, where's the best view?

~ Look at the yield you seek to obtain – delicious fresh vegetables and fruit, successful business, ecosystem restoration, happy inspired people etc. See these results as a form of positive feedback, put in some well thought out positivity and get a whole lot out.

What would a Permaculture Festival be without Tipis?
~ You know you’re on the right track when you’ve created a system which is self-regulating and self perpetuating, it wont fall apart if you’re not there!

~ Produce no waste. A system which produces waste of ANY kind is not a complete system. Instead of throwing garden refuse away, create a compost pit and turn the ‘waste’ into valuable compost which can enrich the ground. Instead of letting your grey water down the drain, create a grey water system which will help irrigate your garden and manage pollution.

 
 
~ Look at the patterns in Nature and learn from them. Remember to zoom in and out when you design, its so easy to fixate on one fine detail and lose track of the whole.

~ Integrate don’t segregate. Adopt an inclusive attitude when designing your business model/ garden/ home/life. Consider the benefits of including neighbours, colleagues, friends, charities, institutions of learning. Be cooperative not competitive!

 ~ Strength and resilience lie in diversity. Look at nature, at the complexity of one square meter of indigenous forest, how everything works in an interlocking seamless way. Create systems where problems can be solved from more than one source and every element has more than one function. Design safety nets within your system. If you have a sloping garden with water runoff issues, focus on trapping and slowing down water by turning pathways into swales along the contour lines of the land. Fill them with mulch so they may slowly feed the soil and keep it hydrated while combating erosion. 


We, ourselves, are not mono-cultures either. We are multi-functional and we require the same of our environment.


~ Use edges and value the marginal. This is where ‘things’ accumulate, like a fence line accumulates debris or the waterline on the beach accumulates stones, driftwood, shells. The same can be said of thoughts! Marginalized thought can, before you know it, enrich main stream thought.

~ Creatively use and respond to change. It’s the only thing which is constant!

~ Vision is not seeing things as they are but as they will be!

What stood out for me the most after this course was the feeling that I am not alone, these were my people! I didn’t need to contract or expand to fit. If you do not surround yourself with people who are on the same road as you, your path may be a lonely one ( and slightly mono-culture). Surround yourself with people you can learn from, and keep yourself growing so that you have something to give. Keep the perpetual motor machine going. 
And keep it going in the right direction!   

Check out Berg-En-Dal, a Permaculture Farm Near Ladismith, one of the places in South Africa where the magic happens!