Thursday, September 24, 2020

What happened to purslane season? (Or coveting my neighbor's purslane)

This year purslane (verdolagas) season was delayed due to the lack of monsoon rains. I was disappointed when we didn't get our usual "alleyway buffet."  But just down the street, I found this fine patch of purslane growing around a palm tree that our neighbor was over-watering. It was the good stuff too! The yummy variety with the tear shaped leaves. 
From previous discussions with our neighbor, I knew it was safe to harvest them since they didn't use any herbicides in their yard and they had given me permission to pick them in the past. 
There were so many! So I pulled a big bunch by the roots so I could plant some in our yard. 

When I got back to the house, I removed the other weeds and grass and placed the purslane roots down in a bowl of water to keep them fresh. 
I used the tender leaves and stems for days in every dish I could think of. Here are a few favorites...

I chopped up a bunch of purslane and I stirred in a tablespoon of pesto. I added some corn for color. Then I spread it on some tomato foccacia and grated some parmesan on top. Baked it for a few minutes for a quick easy dinner.  Yum! 
 

 
 

 


















I had some homemade marinara sauce (that I made from the crate of tomatoes that Produce on Wheels rescued from going to the landfill.) I just added a handful of purslane while I was heating up the sauce for a fast lunch. The purslane made the sauce even more healthy and delicious! 


Meanwhile in our front yard....

It finally rained so we got some round-leafed horse purslane. Unfortunately, this variety is less palatable. It irrigates my throat like raw spinach does. So I have to cook it. While the tear-shaped purslane is tasty raw.


But I had gotten spoiled by all the good purslane in my neighbors yard,  so I went back for more. But this time I gleaned in style with this cute basket! 
To thank them, I went ahead and pulled some undesirable weeds that I knew they didn't want in their yard. It's important to know your neighbor and their preferences. 
Did I mention that I planted some purslane in the basin by our loquat tree? Taking a lesson from volunteers, I planted them around the areas where I water anyway. Say, maybe you've noticed some in your garden bed. Good for you! You can harvest them too! Nothing like free food!
And they grew fine...


Unfortunately, the lizards like it too. They ate every last one of them! (Couldn't get a pic of the little rascals...)

Meanwhile, back in the neighbor's yard...the purslane patch continued to grow - despite having to share it now. What's up, Doc? The neighbor lady said that I could have the ones in front, but leave the rest for the cute little bunny.

There was plenty, so I made more of our favorite purslane dishes. Here I put purslane coated with pesto, tomatoes, olives and mozzarella on some lavash. (Helpful hint: I cook the lavash on one side before adding the toppings and then bake it until the cheese is melted and the lavash is crispy.)
Getting sick of recipes with pesto? Hey! We had pesto left in our fridge! 

OK...Here's a new favorite....A sweet potato and purslane breakfast burrito! 

While I cooked a medium sweet potato in the microwave, I sauteed half an onion. I cut the sweet potato into cubes and browned them with the onions and some purslane. Then I scrambled in three eggs. 

In another pan, I cooked some purslane in tomatillo sauce. The sourness of the tomatillo compliments the citrus flavor of the purslane. (You can also use green chili sauce.)

I wrapped the sweet potato scramble in a flour tortilla and poured the sauce on the top. Then I crumbled some queso fresco on that to temper the sour flavor.  The sweetness of the sweet potato goes surprisingly well with the sour sauce!
Remember how I said that volunteer purslane pops up in the basins where I already water? Well, we FINALLY got some of the good stuff in the basin around our jujube trees! Yeah! 


I try to harvest the purslane while it is still tender, before it gets big and woody. I get it before the little flowers form and it goes to seed. 

If you cut the tops off, it will grow back and give you more to harvest later! 


But we're not the only ones who like them. The lizards and birds prefer the good purslane too.  I watched as this dove walked right past the horse purslane and pecked the seeds off the good stuff.


One time I was picking in the neighbor's yard and the son came out and mentioned that there was purslane growing in his mom's hanging plants. I guess the birds spread them up there!  

A few weeks later I found this on our front porch! Thank you, kind neighbor!  These already had little yellow flowers. I'm hoping birds will help spread them around our yard! 


I did pick a few... 

I washed them over our dish pan to catch the little black seeds. Then I  poured them where I want them to grow in our yard. (In this case, Dan suggested that I pour them into our jujube basin. The roots help make the basin more permeable when it rains. It also decreases erosion in the basin. Working with the wood-chip mulch, it creates a sponge to hold the water longer. How awesome is that!) 


I also tried something new... I had some pickling liquid left, so I put the purslane in there.


I'll let you know how it goes...


For another favorite purslane recipe:

Tuesday, June 30, 2020

Attack Your Water Bill from All Directions!

by guest blogger Steve Barancik

Can you improve your sustainability? We have! At least when it comes to water.


This is our most recent water bill. As you can see, our water usage has been trending sharply down over the last two years. We're now at about 30% of average residential consumption.

We've managed this drop despite:

  • Keeping a garden
  • Keeping chickens
  • Nurturing a couple fruit trees (while giving the death penalty to a couple others)
  • Planting trees and cactus constantly!
It can be done...and you can save money while doing it!
(And remember: lowering your water consumption lowers your sewer bill as well.)

THE STUFF WE'VE DONE

We guttered up part of the roof, where runoff was not being made good use of, and attached the gutters to a tank....



That water now goes toward fruit trees and the garden.

Do we use ollas in that garden?...



Why yes, we do.

We turned off the irrigation to our landscape plants....


You'd be surprised how many of your plants are established and don't need it!


We removed the "weed-control" plastic from both front and back yards....


We used passive water harvesting techniques to:

-redirect (and infiltrate) water where it's needed....


- keep water from jumping the curb and leaving the property....



- and capture water that runs by the property or runs onto the property from neighboring properties!...


We dug a basin and diverted alley runoff to support a mature oak without groundwater....


And by the way, we eat from that oak. So do our chickens!

One key thing we do is make use of our graywater...and here's the thing: We don't HAVE a graywater system; we ARE the system. We capture shower water in buckets....


...and sink water in a dishpan.


(That's Lisa—the other half of "we." She thought of the dishpan as a graywater tool!)

We even catch laundry water in a bucket!...



The tank holds the laundry and spins. The spigot drains the water

Oh, and speaking of buckets...



Why would I go out of my way to get a straight-sided bucket? Well, it certainly makes scooping water out of a flooded street easier! All it takes is a quarter inch rain event for me to be able to fill basins that aren't filling on their own.

I'm a big believer in the water-saving powers of mulch....



I not only try to make use of all the debris and cuttings from plants on my property, but...


I've been known to rescue landfill-bound rakings from neighbors as well!

I even use a technique to irrigate BENEATH my mulch in order to lose less moisture to evaporation.



When it comes to water, I contextualize our use by comparing it with what falls on our 8,257 sq ft lot. At 11.59 in. of rain in a normal year, we have just under 8000 cu. ft. falling on us. Our groundwater use for the last year was only 3300 cu. ft., so I'm pretty happy. I'll be happier still if you're able to put any of these techniques to use yourself!

Another benefit...

This shaded walkway didn’t exist when I moved in six years ago...



Steve is a teacher who thinks his students deserve better than what we're leaving them. You can read more on his facebook page

Saturday, June 13, 2020

Desert Victory Gardens


Inspired by empty grocery shelves and too much free time from sheltering in place, people rushed off to Home Depot to empty the shelves of gardening supplies. Many started their own "victory gardens."

For you young'uns out there…Victory Gardens were made popular during WWII when people planted vegetable gardens to supplement their meager rations. The government promoted victory gardens as a way to support the war effort. They even offered a booklet to help first time gardeners.

I thought a peek at that booklet might be helpful.


1. Don’t start what you can’t finish. Before you start a garden, count the work involved even before seedtime and through to harvest. Abandoned gardens are a waste of seed, fertilizer, tools, insecticides and labor. 

Great advice. Wait! No mention of water? The writers obviously weren’t living in the desert during a 20 year drought and record heat wave!


When I think of Victory Gardens I think of my nana’s garden with perfect rows of vegetables. But nana lived on a farm in the Midwest where there was plenty of water. The gardeners of that age weren’t concerned about pollinators going extinct due to insecticides. They were blissfully unaware of the impact of climate change or fertilizer made out of fossil fuels.



Check out number 7. Don’t let the pole beans block out the beets. In fact, don’t let any of the tall crops shade short ones whatever they are. Growing things must get sun. 

What!? They obviously haven’t watched their veggies wither and die in the scorching June sun. But I’m afraid many first time desert gardeners might.

There are lessons to be learned in the desert all around us.


Baby saguaros survive the harsh summer by sheltering in the shade of native trees like a mesquite or palo verde. They don’t call these trees “nurse plants” for nothin’. Our garden is shaded by two palo verde trees. Veggies grown under mesquite and palo verde trees also benefit from the nitrogen those trees fix in the soil. As far as those pole beans go, the Tohono O'odham demonstrate how the three sisters (beans, squash and corn) benefit from being grown together. The beans climb the corn and fix nitrogen in the ground, and squash leaves cover the ground to protect the soil and keep down weeds. After soaking beans for dinner, I sometimes plant a few under my young fruit trees for a nitrogen boost.


Unfortunately, the giant eucalyptus tree that used to shade our entire backyard died this year. Now our baby fig trees suffer from direct sunlight. Taking advice from experienced Tucson gardeners, I've concocted shade contraptions out of tomato cages and some recycled shade mesh. No need to shade or water our native trees. Our desert hackberry, acacia, mesquite, and palo verde are thriving this summer with no additional city water. Yeah! The lesson from this is to plant native trees or heritage fruit trees that can take the summer heat!

One of our most helpful low-water gardening methods was inspired by early inhabitants in tune with their desert surroundings.


Back when the Santa Cruz River flowed year around, the Tohono O’odham practiced ak chin irrigation. When the monsoon rains came, the river would overflow washing nourishing silt over the flood plain. The silt would retain the moisture and replenish the soil. It would nourish the durable native seed crops they would plant in the floodplain. In a similar fashion we keep fallen leaves and apply organic wood chip mulch to nourish the soil and retain moisture in our garden and desert landscape. This traditional T.O. method also inspired the rainwater harvesting earthworks method of slow, spread and sink.


NOTE: If it's windy, it's best to water plants in the early morning. Otherwise,  water them after it cools off in the evening so the water won't evaporate in the heat of the day.

Pioneers living through droughts, treated each drop of water as precious. You may have seen westerns where the whole family used the same bath water. Gross! But we can use the same water twice. Dan and I carry our kitchen rinse water out to our hummingbird trumpets. A friend has an outdoor shower that waters his landscape. We use the greywater from our washing machine to irrigate our heritage fig and pomegranate trees.


We gleaned a great water conservation method from the Mexicans who built Tucson. They buried round ollas (unglazed terra cotta clay pots) in the ground and planted veggies around them. Water is poured into the opening on the top. That water slowly seeps through the pot into the soil. The roots of the plants wrap around the olla taking just the amount of water they needed. This saves a lot of water!

Nourishing the soil with compost, covering it with a thin layer of mulch and watering it with rainwater are desert gardening basics. To save water and have a healthy plant or tree, it's important to know how much water they require. Likewise, it's important to sow the right plant in the right season. Another tried and true technique is to plant short-season crops after the monsoons and use added rainwater to grow fast-growing favorites.

Sadly, it’s been a while since it’s rained in our yard. And the rainwater we collected in our water barrels is long gone. So I’ve had to resort to using more city water than I want to this summer. To offset that extra water use, I look for other ways to conserve water. Instead of a full shower, I often take what nana called a “spit bath” or sponge bath and then pour that water onto plants!

Thursday, June 4, 2020

Gateway dishes: Vegetarian comfort food

Fakey meat balls with white gravy topped with onions 
I remember tagging along with my sister as she drove all over Tucson trying to find the ingredients she needed for a healthy vegan diet. It is so much easier to avoid eating meat these days. Grant it, Dan and I aren't vegan. That's just not sustainable with our lifestyle - yet. It is so much easier being vegetarian than to be a vegan. There are so many popular dishes that are already vegetarian - pastas, pizza, gnocchi, enchiladas, burritos... There are even vegetarian tamales without lard!

My son Jeremy has been a vegetarian since he was seven, so I had lots of practice revising what the family had for dinner to vegetarian versions. Now Dan and I are moving towards a vegetarian lifestyle for our health and the health of the planet. (Though we still have fish once a week.) It's all a process. I believe that if everyone cut back their red meat consumption, that would have greater impact on the planet than a few members of  the vegan community doing it perfectly. So let's start there!

For those meat lovers out there... There are all kinds of convenient and delicious vegetarian "meats" - in addition to the large variety of veggie burgers. We were really crazy about Quorn fakey chicken products until we had them so often we got tired of them. The breaded "chicken" patties make a fast and delicious chicken parmesan sandwich using left over marinara sauce and mozzarella. Or leave off the cheese and bread (if you can bear it) for a yummy vegan version. I also like to make meat ball subs using veggie meatballs. (Gardein is our favorite). I serve 3-4 meatballs and some marinara sauce on a pretzel bun for a super quick and tasty lunch.

I have also made fakey chicken-fried chicken by adding white gravy and serving it with mashed potatoes. Yum!  A recent favorite is a twist on that. Smother the fakey meatballs with white gravy!  (For best results: Microwave the meatballs then add them after the gravy is cooked. They will be firmer and won't turn your gravy pink). Serve the gravy on a heaping pile of mashed potatoes with sauteed onions on top of that. The onions make it even more savory!  We use cow milk, but I'm sure there are ways to use other kinds of milk if you are vegan. Again, it's all a process. It can be difficult changing eating habits - especially when it comes to comfort foods. This recipe definitely qualifies as comfort food with me! Yum!

But my family's favorite veggie meat is definitely soyrizo. We like the taste better than greasy chorizo. (And who knows what goes into that...)  We are have been putting it in our breakfast burritos and tacos for years and I'm still not sick of it. Can't speak for the boys...

Stirring eggs into soyrizo 
For breakfast burritos, I saute the soyrizo while I microwave a medium size potato. Then I cut the potato in to cubes and saute them with the soyrizo. Finally I stir a couple of eggs right into that. (I call it my moist maker.) When the eggs are lightly cooked I add grated cheddar cheese on the top, turn the heat down and cover with a couple of flour tortillas (and a lid) until the cheese is melted. That also warms up the tortillas and makes them nice and moist.

Breakfast tacos are even easier - especially if you have a son to grate up the cheese and cut the avocado!  I saute the soyrizo, then stir in a couple of eggs. I serve them with slices of avocado, grated cheddar cheese and chunky salsa on a soft corn tortilla. You can fry up the tortilla if you want, but there are thick, soft varieties that don't even need frying.

Soyirzo breakfast tacos with cheddar cheese, avocado, and salsa
I know! I know! These are processed foods. Really fast food. But if you are still stewarding at home you may have the leisure to try recipes that take a little more time and effort. There are so many fun recipes on the internet.  (Look out for them on my Facebook page too.) Maybe you can even get a Moosewood recipe book and try your hand at some very healthy vegan recipes. Definitely worth the effort! There's a bbq lentil loaf I just love!

For an easy, unprocessed dish, you can always just soak some beans over night and throw 'em in the crock pot in the morning... They'll be done in time for a late lunch. Just add salt and cumin.  Or put it in your solar oven to be ready by dinner. Easy smeazy!

It's all a process. Try out these dishes or come up with some of your own. Just start. The planet is waiting.