Tag Archives: lemons

Doing the Sustainability in the Chaos

26 Jul

With a large contract to work on, blogging has taken a back seat over the past few weeks. It’s also been school holidays, and the entire family came down with the cold and spew bugs in the same week. Messy.

What is interesting is how all the little sustainability projects I’ve been experimenting with have helped me get through the busy times.

The apple cider vinegar drinks helped clear our noses.

The seeds on the mantelpiece and in the cold frame have been germinating well, left to their own devices and squirts of water – giving me a little thrill to look at every time I walked past them on the porch.

Aloe vera masks with a drop of lavender oil helped my stressed skin.

My hand scrub (plus I used it on my feet) was a lovely pamper treat tonight at the end of a very crazy (but successful) work week.

It took no time at all the clean the bath and microwave, and do a quick dusting session with my sustainable solutions. These were chores I had very little time to do.

Homemade greek yoghurt with a teaspoon of homemade lemon curd stirred through has become my fast, easy and deliciously tangy breakfast.

These busy times are when I thought I’d drop the ball on being a Sustainable Wench, but I’m happy to realise that I’ve set some positive habits for myself.  Didn’t stop me from spending the money and treating ourselves to fish and chips tonight however.

Free Food in the Christchurch Red Zone

24 May

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Today’s sustainable adventure was a trip into one of Christchurch’s earthquake-devastated suburbs, Bexley, to forage for forgotten fruit and veges. I was in two minds about the project. I didn’t want to disrespect or offend previous residents, but I didn’t want good food to go to waste. Though this practice is increasingly common, there is no clear protocol around foraging in the red zones (areas that are no longer inhabited, or inhabited by very few due to the land and/or houses being so broken). I made up my own protocol:

  • Take bottled fruit in case an opportunity arose to barter or thank residents.
  • Completely avoid homes where people were still living.
  • Plan to make a swift and respectful retreat should I be asked to.
  • Pause and reflect (not difficult).
  • Not strip entire trees or gardens of fruit and veg.
  • Go with a friend to be safe (today I went with my friend Janine).

It turns out there wasn’t much to be worried about. There was nobody around. The only person who walked past gave us a thumbs up as we dug potatoes.

Pretty much everything we found was from empty sections where houses had been removed. Although nature is taking over the properties, you can still see the trees and shrubs people had planted. There are beautiful roses and climbers, an abundance of native gardens, garden ornaments and wheelbarrows. Some of the plants will have been birthday presents or grown painstakingly from seed. Most will have been grown with green thumb love. Mother’s will have buried their baby’s placenta under some of these plants. It’s impossible to separate the human element from gardens, no matter how wild they’ve become. But such was the chaos, mess, and frustration of living in the red zone, that you can see people just left their gardens without looking back.

I came home with a bag of lemons, apples, potatoes, and lots of rainbow silverbeet for the chickens. Which, it turns out, they don’t like.

On the way home Janine and I stopped off at Willows Cafe where the chef gave us some free berry brulee treat and we gave him some of our free lemons.

An interesting day.

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Lemony Mothers’ Day

12 May

I had a special breakfast in bed for Mothers’ Day this morning, but this did mean making the topping for my toast late last night in preparation.

A neighbour gave me some beautiful real back-garden lemons, which calls for lemon curd, or lemon honey as my Gran used to call it. I don’t faff around with a double boiler or separating the eggs. As long as you keep an eye on it, there are no issues with this.

  • Put 250g sugar (I put in a cup), 60g butter, zest and juice of 2-3 lemons into a saucepan.  Melt everything together on a low heat until the sugar has melted.
  • Beat 2 eggs and stir them in slowly and gently. Turn up the heat a bit and cook the mixture until it thickens, stirring pretty much constantly. This bit doesn’t take long. Sometimes I get teeny bits of egg white in it (maybe 4-5). Just spoon them out. Remove it from the heat and store it in clean jars. It usually fills 1.5 medium sized jars. It will keep for two to three weeks in the fridge.

Lemon curd on wholegrain toast with a black coffee was a great start to Mothers’ Day. The kids remained quiet and cute too.

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