Shell ginger

     Native to Eastern Asia, Alpinia zerumbet (Shell Ginger) is an amazing addition to any permaculture garden. It thrives with very little water and deep shade.
     It is edible, with the leaves being used to wrap rice dishes and rice cakes. Tisanes are made with ground leaves, stems, and roots. It is considered to have many antioxidants and to lower blood pressure.

    According to this study, Shell Ginger has many effects including antimicrobial (against E. coli), antiparasitic, insecticidal, anti-cancer, antiproliferative, antiinflammatory, analgesic, antiallergic, neuroprotective, and antioxidant properties. It has a proven efficacy against HIV virus and against neuroaminidase enzymes (Influenza viruses). Phytochemicals in Shell Ginger inhibit oxydative stress in adipose cells, and contribute to lipolysis. The phytochemicals also decrease intracellular triglycerides, which limits fat cell production/growth. A chemical in the roots called labdadiene inhibits glycation, preventing glycation related diabetic complications. Essential oils, specifically terpenin-4-ol, relax smooth muscles and decrease blood pressure.

     Apparently Shell Ginger is the local superfood that no one knows about! And here I am telling everyone. The superfood outside the back door...
    Propagate gingers by lifting the rhizomes and dividing them. Plant the rhizomes at the same depth ad the parent plant, or closer to the surface when in doubt.  It should be about as deep as the rhizome is tall.

     It has been my experience that all gingers hate being disturbed, and may look poorly for a year or two after dividing. One source says that after a Shell Ginger produces flowers/seeds then thay stalk can be cut to the ground and the rhizome will send up a new shoot. If you do any cutting, the stems and leaves make great rabbit food. Indeed, they think it's a treat! The cut leaves also have a wonderful aroma, not unlike a mixture of cardamom and ginger. Not too bad in a smoothie either.

What is Soda Ash, really?

     Soda ash has been very popular in the do-it-yourself community. It is a household chemical that is considered to be very safe, and is chemically closely related to its cousin baking soda, though harder to find and slightly more expensive. It is used in laundry detergents, soaping, making glass, water softening, pool care, and for adding dye to clothing.
     Sodium carbonate (Na₂CO₃₎ is commercially made from common salt and limestone. It's pH is a high 11.6, compared to the more mild sodium bicarbonate (baking soda) of 8.4. The high pH and cheap production is what makes it valuable to water softening and pool care. It's unique chemical properties make it useful for laundry - "It competes with the magnesium and calcium ions in hard water and prevents them from bonding with the detergent being used" (Wikipedia). I have a nice recipe for the home-made laundry detergent here for your perusal.
     When used for home dye projects, it can help to mordant fiber-reactive dyes to vegetable fabrics. That
translates to binds certain synthetic dyes to fabric like cotton, hemp, or bamboo. It's usually used as a pre-mordant.
     When used in baking, it can replace baking powder/baking soda in order to leaven breads.
     When used to make glass, it is added to the mixture of salts and silica before the melt process is started. It hardens and makes the glass less permeable to water.
     For home swimming pools, it can be added to increase the water's pH which lessens the corrosive effects of chlorine. Indeed, finding sodium carbonate in the pool supply section of the local multi-mart can be the most cost effective way to purchase washing soda, with five pounds selling for under $15. 
     Historically, soda ash was made from leeching the ashes of certain seaweeds in a similar manner to potassium hydroxide production from wood ashes (read our post about it here). Before you ask, the common historically used plants were glassworts, saltworts, barilla, and seaweeds of the Fucus family (Wikipedia). Very little research has been done to investigate plant sources in the New World (maybe a survival project for another day?). It is mostly mined nowadays, but can be lab created in a similar manner as sodium hydroxide. 

The Skinny on Irish Soda Bread

     I may have said before that I am a big fan of soda breads. They are cheap, quick, and easy to make, and don't require the addition of finicky yeast. Traditional Irish Soda Bread, a recipe that became popular during the Victorian Era, is the master recipe for many other quick breads.
     Irish soda bread is made with flour, buttermilk, baking soda, sugar, and salt. The traditional flour used for the recipe is a soft flour, the opposite of durum semolina. Soft flours are uncommon here in the US, but cake flour is a good mixture between soft and all-purpose that will work nicely if you are trying to closely approximate the historical recipe. I just use all-purpose, since that is what we buy in bulk and have for our longer term food storage/preps.
     Buttermilk is the only hard-to-get ingredient. It can be found in most grocery stores and tolerates freezing well, but if you don't have a chance to run out and pick some up, it can be approximated by adding some vinegar or lemon juice to plain milk. Yet another (traditional?) technique for approximating buttermilk when none is available is to use the effluent from a somewhat rancid sourdough starter as the buttermilk portion of the recipe. I see no reason why the effluent, or whey, from homemade yogurt couldn't be used in this way. All four additives could change the base recipe to suit your tastes. Which is your favorite?

Debunking the paleo diet: Christina Warinner at TEDxOU

     I have decided that every once in a while I will be sharing some videos of interesting, probably nerdy topics. Not all will be related to the food supply, but many will, since we all need to eat.
     This video espouses the common claims that it is even possible to approximate Paleolithic humankind's diet in our modern world. She points out many interesting facts, the most remarkable being the severe hybridization of our modern agricultural system. Our fruits and vegetables aren't what they once were. The end wraps up with a concise summary and plan for those who want to eat in a more paleolithic style.
     What is your opinion?

 

Citrus in Florida

     Back when people first started moving to Florida in the late 1800's (No AC, what were they thinking?), they tried planting groves of the different trees over the entire state. I'm pretty sure Swingle and Dancy cultivars were created here. Since then, years with freezes have slowly been driving the industry to the areas south of Tampa and Orlando. It's still a multi-billion dollar a year industry, employing thousands of workers.
     Pest pressures, like fungi and insects, make our oranges unsightly, so bland eating oranges usually come from California or Arizona, while Florida's tasty oranges usually go to make juice.
     Here in west central Florida, just north of Tampa, I have been having a lot of success with loquat (sort of a citrus). The other varieties of less cold sensitive citrus are Meyer lemon and tangerine/mandarin. Key limes can't handle the cold. Ugli fruits are even more tender, Americans sometimes import them from Puerto Rico and further south.

     Over the years I have watched my father struggle with trying to grow citrus here. He's tried every variety, all different kinds of planting situations. He's tried planting on slopes. He's tried planting near a pool (heat sink). He's tried planting near a south-facing wall. We've agreed to give up on oranges, particularly since the price of trees has gone up over the last few years to usually at least $35 per tree. Could it have something to do with this?
     The state was found to be at fault for the forced removal of 865,000 residential, dooryard citrus across the southern counties. They have been paying approximate $30 million in damages, to replace the removed trees.

"[Judge Robin Rosenberg] wrote that “exposed citrus trees, which were not determined to be infected with citrus canker but were located within 1,900 feet of another citrus tree determined to be infected with citrus canker, do not present an imminent threat to the public health, safety or welfare, or constitute a public nuisance.”

    There is something to be said for planting the trees in the appropriate microclimate. Sepp Holzer, farming genius, can supposedly grow them in snow. If you use blankets and Christmas lights to keep your tree warm, do be sure they are the old fashioned incandescent type, as LEDs won't make heat for you. My father has used the blankets and lights trick successfully, but in my not-so-humble opinion, it's really not worth the effort. There are so many other kinds of good fruit trees to plant, why try to baby one to keep it alive? Spend electricity on plants? What?
     Always beware that due to pest pressures a lot of citrus are grafted onto root stocks, and a particularly tough freeze cycle may kill your citrus but the root stock may survive to provide you a less than desirable fruit. One of the most common is sour orange, which is actually a pretty nice fruit. Tart like a lemon, but orange flavored. I made sour orange meringue pie one year with it.

What We Can Learn from the Natives, Part 1

     The indigenous people were bastions of knowledge about the scrublands of West Florida. Not only did they know about the water availability issues we face here, the forest was not food desert to them. We have a good deal to learn about their lives and livelihood.
     For Hernando and Citrus counties it is known that most natives lived near thes springs and ocean. We know their diet consisted largely of fish, and that they traded with other tribes for goods. Shell Mound in Citrus County is a huge remain of their remains. It is thought the dead were entombed in cairns because of flooding and the high water table. Not a lot else is left to be found.
     Water was everything to the natives. They didn't have the technology or knowledge to dig wells for fresh water. One source states that thousands of years ago the people that lived in Florida occupied areas that are now under ocean. The Wisconsin glacier is credited with raising the water level. Buried forests have been found off the coast of the Florida Keys.
     We know that native Americans practiced a form of agriculture foreign to our modern life, called food forestry. It is a subject I am fascinated with, and have been endeavoring to turn my tiny lot into a miniature version of. Breaks in th e tree canopy are utilized to grow sun-loving annuals. Small perennial seeds or nuts are also planted in amongst the annuals. The area is weeded and planted, then the people return months or years later to harvest. Maybe the plants grew or maybe they did not, but it was very little effort for potentially huge returns.

Seeing the Pattern in the Jungle

Earliest Known Evidence of Peanut, Cotton, and Squash Farming Found