Let's talk savings ... water, energy and food

The Iris are blooming. I have several lovely varieties. I do think the yellow is my favorite. It was a gift, long ago, from a friend who breeds them. She lives in Nebraska now, but I am reminded of her thoughtfulness every year when they bloom. In the background is the Astilbe, the pincushion flower.

This week I have been busy with mulch. There is a portion of the "cottage garden" that needed to be restored. I had been unable to garden for a couple of years while I battled a thyroid problem. while I was thus occupied the Bermuda grass took hold and became a huge problem. After a tedious effort the problem seems under control, if not completely conquered. The weed is so noxious one never can tell for sure. I started replanting last year. The new plants are doing well and I am monitoring the weeds.

My oldest grandson came to give me a hand with the mulching project. The mulch has several uses. It will suppress most of the weeds and it will allow the ground to retain water by preventing evaporation. This allows us to use much less water, and this year, especially that is very important. If everybody did this all the time, even when we have a generous amount of rainfall, think of the water that could be saved.

There are several ways to apply the mulch. We chose to spread several layers of newspaper on the ground around the plants. We tore or folded as needed to allow the plants room to grow naturally. Then we spread about two inches of mulch to cover all the paper leaving a bare collar around the plant base. Just enough that the mulch does not touch the plant is all that is needed. The mulch we used is called "Mango Mulch" a local product; whatever is available should be fine.

The garden is on drip irrigationand the water will continue to get to the plants. The paper will eventually degrade, as will the mulch. The latter becomes compost which enriches the garden. To put in a new plant we move aside the mulch, cut a hole in the paper and fold back. Put in the plant and then arrange the paper and mulch around it. Each time you put in a new plant or remove an unneeded plant the soil gets mixed with the topping and becomes a little better. Depending on your climate this covering could last two to five years. Fewer weeds to pull for that length of time? Sounds good, right? That should save a little energy.

Do you buy the mulch in bags or do you have a truck load delivered? It is a trade off of sorts. If you have only a small area to cover bags will probably do nicely. Bring home a few bags in the trunk of your car, spread it and if you need more pick them up on your next trip to the nursery.

If you are covering a larger area you have to consider your physical capabilities. If you have a small pickup you could easily purchase a truck bed full from a bulk seller. After you spread that go back for more, if needed. That would probably be cheaper than bags but there is work in getting it out of the truck, into a receptacle and carting it to the spot where it is needed.

To have it delivered is probably the cheapest but usually there is a minimum amount and that minimum can be quite large. They will dump the stuff where you suggest. If it is your driveway you will need to get that used up quickly or you may be parking on the street longer than you might like.

Mulching should be seriously considered whether you are thinking about a vegetable garden, a flower bed or just the landscaping around your home.... even if your only consideration is your water bill.

Recipe for saving money and food.

You may have noted that at certain times of the year your onions just do not last. You buy the onions and turn around twice and they start to sprout. It is so annoying. It is not your fault; it is not the store's fault. It is just that at certain times of the year the onions are ready to make new onions. If you get caught with sprouting onions here is a way to make ..... OK, not lemonade out of lemons, but caramelized onions our of what would otherwise go to the compost or the trash.
Do try to get to them just as they start sprouting. The further they progress through the reproductive process the less onion you will have to work with.

Caramelized Onions

Thank heaven for digital photography; found the onion skin and did retrieve it.


Peel onions, cut in half and remove any deteriorated parts.
Slice thinly then cut in half again.
On low heat, warm a skillet with a large surface space. Add 1 tablespoon oil for each 2-3 cups onion. Add the onions and 1 teaspoon fresh thyme for each 2-3 cups onion. Cook very slowly, stirring often until they are brown, about the color of brown sugar.


Now, what to do with them?

Julia Child found them a must for her Pissaladiere Nicoise a sort of pizza with caramelized onion, anchovy filets and Nicoise olives (see Mastering the Art of French Cooking). Absolutely delicious. She used parsley, thyme and bay leave to flavor the onions.

Following her lead I have used them on every day pizza. I had an overabundance of onions one year. I caramelized gobs of onions, froze them in freezer bags and used them as a base topping for the normal cheese, pepperoni, tomato, etc. pizza.

They are also good mixed into mashed potatoes.

Or a topping for steaks.

Excellent on sandwiches! Especially Panini and Hamburgers.

Good for the basis of a quick onion soup

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P.S.

Do take care. Influenza can be very serious. Take care of yourself and your children. When you walk in the door head for the bathroom and wash your hands, kids too. If you have been to the supermarket, put the groceries away and then wash your hands again.

Remember the basics you have taught your children. "What is the first thing you do when you start to cook?" "Wash your hands." Restaurants and cooking school use paper towels to prevent storing germs on a cloth towel. You might think about that.If you have questions you might find answers at one of these websites:

http://www.cdc.gov/swineflu/

http://www.cdc.gov/swineflu/pdf/brochure.pdf

http://www.nlm.nih.gov/medlineplus/swineflu.html

http://www.nlm.nih.gov/medlineplus/spanish/swineflu.html