Although it isn’t quite carob season yet, I’m already gearing up for it, especially now that I have a nice new food processor which is going to make turning the pods into powder a breeze! Those dark brown pods are just loaded with nutrients, they are naturally sweet, which means that when using them in baking you can use less added sugar, and best of all, they can be picked for free!
Read more about harvesting and using carob in my latest Mother Earth News post:
“Carob trees grow all over Israel (and in similar climates), and the dark brown pods can be picked in the summer. They keep extremely well, so you can pick a big bunch and then process it at your convenience. Make sure the pods you pick are ripe. They are supposed to look and feel dry and to come off easily from the tree. Choose the biggest, shiniest, healthiest-looking pods.”
Image above: carob powder in the process of making.
As terrific as it is to buy from small local businesses, bartering is even more awesome. It allows one to bypass the money economy entirely. When I trade something I have a surplus of for something I need, I feel like sticking my tongue out and saying, “ha ha ha, mighty Tax Authorities, I fooled you! You won’t get any share of money from this exchange!” (Very mature, I know). Also:
1. Bartering fosters close community ties and allows one to meet awesome, like-minded people. It develops personal connections that may grow into real friendships.
2. Bartering is the very essence of the saying, “one man’s trash is another man’s treasure”. In season we may have so many fresh eggs, for example, that we literally don’t know what to do with them – but other people living right next to us are in need of those fresh organic gold protein nuggets. They, in their turn, might have something else we need (fresh veggies, artisan products, skills). If each side takes something they don’t want/need and trades it for something they do, everybody wins.
3. Bartering is creative and allows for much more interesting business-making than just stepping into a store and buying whatever you need.
Read more in my latest Mother Earth News post:
“While I’m not naïve enough to believe we can opt out of the money economy altogether – the modern world is too populous and complex for that – bartering can still work exceedingly well in small communities with close-knit personal relationships where people choose to earn less, spend less, and support each other rather than a large chain-store or a mega-farmer.”
Above: a fresh, hot out of the oven, deliciously smelling loaf of bread with onions, caraway seeds and poppy. It was made, in concession to my family’s preferences, with instant yeast and half whole wheat, half white flour.
Bread is one of the most rewarding and cost-effective things you can make in your own kitchen – anything you bake yourself will save you money, too, vs. any store-bought bread of comparative quality. Far from being time-consuming, it simply requires some planning ahead. Here is the total time it takes to produce a beautiful loaf like the one I made yesterday afternoon:
- Mix dough – 15 minutes, more or less, including kneading.
- Wait for dough to rise: this varies according to weather, flour used, and yeast (instant or sourdough starter). Can be anything between 1 and 24 hours, but during this time you don’t need to babysit your bread – you just put the dough in a warm place to rise and go on doing other things.
- Punch dough down after it has risen – 1-2 minutes.
- Wait for dough to rise again: the second rise is usually shorter.
- Roll out/shape into loaf (or loaves): 5-10 minutes.
- Bake: 20-40 minutes, depending on size of loaves and heat of oven.
- Clean up: 10 minutes max.
Total work time: 30-40 minutes. This really isn’t so much at all, when taking into account the deliciousness of the bread and the fact that I know exactly what I put in it (olive oil, organic maple syrup and home-grown eggs, vs. cheap commercial oil, white sugar and I don’t know what else).
Unfortunately, I became feeling entitled to that office time, alone behind closed doors. It was my time; I needed it. So when naps were broken, or squabbles interrupted movie time, I became unreasonably frustrated. I don’t have an exact estimate of how many hours were spent on lawful pursuits, and how many on mindless web browsing, but there is no doubt a large chunk of my time could have been better employed.
In this house, I have one computer in the living room for everybody’s use, faulty internet connection and a little one that really isn’t a very good sleeper. And I’m happier than ever; this change has been the best thing that could have happened to me. It taught me to prioritize; on a good day, I might have half an hour after lunch for answering emails, browsing ads, etc, and if I’m not too tired there’s an hour or two at night when I can write, read, research information or watch a movie in peace and quiet.
The thing is, when I look back on times enjoyably spent with my children – whether reading together, or taking nature walks, doing crafts, playing games, even just watching a movie together – I can’t think of one hour I would rather have spent doing something else. Even if a baby is colicky or teething, it means a night of precious snuggling with someone who needs me, just then, more than anything. I might be very tired, but I have no regrets.
But when I remember my “me” time, my feelings are not so unequivocal. There are many pages I wish unread or unwritten, many videos unwatched, many games unplayed, many conversations unspoken. Not because these things were bad in themselves, but because they took away from the truly important things I should have been doing.
You will probably never regret spending time with your children. The same cannot be said of other things, be it personal projects, volunteering, hobbies or social commitments. I keep that in mind every day, and it makes all the difference.
Speaking on another matter, I’m very excited to tell that my upcoming novel, Wild Children, is now on Kindle Scout – which is essentially an Amazon-based contest the winners of which get their book signed up and promoted by Amazon. You can read the book description and first chapter and, if you feel it deserves to be supported , nominate it on its Kindle Scout Page.
Last week my husband went grocery shopping and, though butter was on the list (as it always is) he came home without it. Upon my inquiry he told that plain simple unsalted butter was simply missing from the shelves, and there was nothing to be found but the fancy imported spreadable brands. This has lasted for some days now; butter, an important staple in our daily menu, is missing from the dairy aisle.
Of course, when there’s an overall abundance of food, it might not seem so very important. We can have toast with cream cheese instead of butter for breakfast. Butter can be replaced by coconut oil in baking. But in our culture, so used to affluence and to store shelves groaning under the weight of any food imaginable, it seems almost incredible that one might step out to get butter (or anything else, really) and find out that it’s not to be had.
I was born in a country where food deficit was the daily reality. There was no hunger, but it was common to walk into a store and find half its shelves empty, and make do with whatever was available. People stockpiled canned and dry goods and non-perishables; it was plain common sense.
Above: whole grains and pulses, stored in a tightly closed container, will remain in good condition for years and make a compact, useful, cheap and readily available food source.
We might not like to hear it or even think of it, but a time may come – and not in the very distant future, either – when food is not as readily and abundantly available as it is today. Some products may become less common than they are now, on a temporary or permanent basis. Others may simply become more expensive. Either way, people who are opting to learn food security skills today will be the gainers.
Stockpiling is one valuable practice to be learned. It makes very good sense to have a nice stash of products that can be stored for a long time, rotating them every few months or so. Canned food, rice, beans and grain of all kinds, flour, yeast, salt, non-perishables such as soap and toilet paper, and much else, can make a nice safety cushion for emergencies or simply for lean times. We have lived largely off our pantry for months on end during several periods.
Growing your own wholesome, fresh food is the next big step. A productive vegetable garden and a chicken coop, even a very little one, contribute a lot toward the goal of food security. Even just having plenty of veggies and eggs can provide one with a variety of delicious meals. A couple of goats or a cow will further enrich the family’s diet. If we had a dairy animal now, we wouldn’t care if there is any butter at the store or not! I remember an egg deficit time a couple of years ago – we were lucky to have eggs from our chickens and so didn’t feel it at all. It might not happen soon, but I’m aiming to have a larger, more consistently productive vegetable garden, more chickens (and maybe other poultry), and dairy goats again.
Another thing to do would be to learn about foraging and which sources of wild-growing food are commonly available in your area. It can be berries, fruit, herbs, mushrooms, and much else. Always play safe and only consume what you know for sureto be edible.
If you are just beginning to learn about food security, I heartily recommend perusing the writings of Jackie Clay, a homesteader with many years of experience under her belt, and a real powerhouse of optimism, cheerfulness, resourcefulness and determination. You can start by looking up Jackie’s articles on the Backwoods Home Magazine archive, reading through the Ask Jackie archive, and visiting her blog.