Category: 30 day blog challenge

Day 9 – 5 cases of strawberries

So yesterday i went to a food distributor that has a program called everybody’s family fruit where the public can go in and buy from them at amazing prices, like 5 cases of 8 – 1 pound containers in each for 20 dollars! that’s 40 pounds for just 20 bucks! I also got 11 pounds of asparagus, 9 pounds of apples, 42 cucumbers and a 10 pound bag of red potatoes! it was a good stop ūüôā .

But with the 40 pounds of strawberries I shared with our mechanic and a few neighbors, the¬† rest I turned into jam (some with honey, some with sugar)(I’ll put a link tot he recipe a did down below) and now i have 11 pints of jam! the rest i’m freezing and some is being made up for kombucha and jun to go with raspberries and 100% pure just cranberry juice, and a smigg of honey or sugar to get the second ferment going for the carbonation but not having it go so long that the flavor it so sour and you can still smell the fruit. i’m doing that because its just more appealing to drink something fruity to me then something that smells so much of alcohol.

Strawberry jam

I’ll be posting pictures of the jams later today along with the tree, tomato, canal watering system, Hope everyone has a great morning and day, Later! ūüôā

 

Day 8 – Planting tomatoes

So yesterday I planted 6 yellow pear tomato plants. I planted them between my 2 peach, plum, and fiju apple trees and dug a connecting water way to each tree and planted 2 tomato plants each near the water way between each tree so when I watered the trees the tomato plants got watered along with them, I dont currently have a picture of the system since my phone was being weird but I should have pics tomorrow.¬† hope everyone had a good day, Goodnight ūüôā

 

Day 7 – planting roses

So this last weekend Alexx and I were at lowe’s and there were a ton of bare root hybrid tea roses, we got two¬†¬†Olympiad¬†(red) and Peace¬†(yellow & pink) variety’s for 4.50$ each they didn’t look amazing (they actually kinda looked half dead)¬† but after we got them home I put them in some water in the sun just to get them started and give them a chance to soak up the water and sun and I forgot about them ūüôĀ . your only supposed to soak them over night and i forgot them all the way until yesterday but it turned out they were just fine with it they have new leaves and the Olympiad had a blossom¬† on so I’m guessing they needed a good soaking ūüôā

So I planted them by the mail boxes where they’ll get all day sun and hopefully we can get some beautiful roses! I mulches around the bottom of them with rabbit bedding¬† so they got some slow releasing food that wont burn them and the bedding will attract earth worms to enrich their soil ūüôā yay worms!

but I hope everyone is having a good day later!

Day 6 – Kombucha and its history!

So yesterday I posted about Jun, a similar fermented drink to Kombucha with a mysterious history, Though through research where there is a little more bread crumbs of Kombuchas origins its also quiet a mystery but is less of a mystery then Jun! But any-who lets get to it!! ūüôā

 

Kombucha aka “tea mushroom, or Manchurian mushroom” or its formal name¬†Medusomyces gisevii, is a variety of fermented, lightly effervescent sweetened black or green tea drinks commonly intended as functional beverages for their raved health benefits.¬†Kombucha is produced by fermenting tea using a Scoby.

  • Symbiotic
  • Culture
  • Of
  • Bacteria and
  • Yeast

Actual contributing microbial populations in scoby cultures vary, but the yeast component generally includes  Saccharomyces cerevisiae and other species; and, the bacterial component almost always includes Gluconacetobacter to oxidize yeast-produced alcohols to Acetic and other acids

Many sources have linked drinking kombucha to health benefits, although presently, there is little or no scientific evidence addressing these claims. But thousands swear by the drink.

There are rare documented cases of serious adverse effects, including fatalities, related to kombucha drinking, possibly arising from contamination during home preparation. Since the mostly unclear benefits of kombucha drinking do not outweigh the known risks, it is not recommended for therapeutic use. Kombucha tea made with less sugar may be unappealing.

The exact origins of kombucha are not known. It is said to have originated in what is now Manchuria, and was traditionally used primarily in that region, Russia, and eastern Europe. Kombucha is home-brewed globally!!

Biologically

A kombucha scoby¬†similar to¬†Mother of vinegar, containing one or more species each of bacteria and yeasts, which form a¬†¬†zoogleal mat¬†¬†known as a “mother.”¬†The cultures may contain one or more of the¬†yeasts¬†Saccharomyces cerevisiae,¬†Brettanomyces bruxellensis,¬†Candida stellata,¬†Schizosaccharomyces pombe,¬†and¬†Zygosaccharomyces bailii.¬†

 

The bacterial component of kombucha comprises several species, almost always including Gluconacetobacter xylinus (G. xylinus, formerly Acetobacter xylinum), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and limiting ethanol content.

The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.

G. xylinus¬†has been shown to produce microbial¬†cellulose, and is reportedly responsible for most or all of the physical structure of the “mother”, which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.

The mixed, presumably symbiotic culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product usnic acid, though as of 2015, no report appears indicating the standard cyanobacterial species of lichens in association with kombucha fungal components.

History

The exact origins of kombucha are not known, although Manchuria is commonly cited as a likely place of origin.  It may have originated as recently as 200 years ago or as long as 2000 years ago. The drink is reported to have been consumed in east Russia at least as early as 1900, and from there entered Europe.  In 1913, kombucha was first mentioned in German literature. Its consumption increased in the United States during the early 21st century.  Having an alcohol content of about 0.5%, kombucha is a federally regulated beverage in the United States, a factor that affected its commercial development in 2015.

Etymology

The word¬†kombucha¬†is of uncertain¬†etymology, but may be a case of a misapplied¬†loanword¬†from Japanese.¬†In Japanese, the term¬†kombucha¬†(śėÜŚłÉŤĆ∂, “kelp tea”)¬†refers to a completely different beverage, the¬†kelp tea, made from dried and powdered¬†kombu¬†(an edible¬†kelp¬†from the¬†Laminariaceae family). The term for the fermented tea in Japanese, is¬†kŇćcha kinoko¬†(ÁīÖŤĆ∂„ā≠„Éé„ā≥, “fungus tea”).¬†The¬†American Heritage Dictionary¬†suggests that it is probably from the “Japanese¬†kombucha, tea made from¬†kombu¬†(the Japanese word for¬†kelp¬†perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the¬†kombucha culture¬†was thought to resemble seaweed).¬†Writings about the beverage in Japanese generally take the point of view that the Japanese word ‘kombucha’ was mistakenly applied in English to what Japanese call “kocha kinoko.”

Kombucha has about 80 other names worldwide.¬†A 1965 mycological study called kombucha “tea fungus” and listed other names: “teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass”.¬†Some further spellings and synonyms include combucha and tschambucco, haipao, kargasok tea, kwassan, Manchurian fungus or mushroom, spumonto, as well as the misnomers¬†champagne¬†of life, and¬†chai¬†from the sea.

 

Hope your guys found this informative, have a great day!

Day 5 – Jun or “Xun” the drink

Jun is a fermented health beverage much like it’s sister Kombucha, but the fermented tonic is instead made with green tea and uses raw honey rather than black, green or white tea and concentrated sugar.

There is a huge difference in taste though in my opinion, The Jun I’ve tried is a bit more sweet and less carbonation much like a wine but i’m told it can have a lot more carbonation like a champagne, but it’s taste can also depend on the said raw honey used, whatever the bees used to make the honey will reflect in the smell and taste of the Jun. the smell is also that of a honey mead but that makes sense since it’s alcohol content can be much higher then Kombucha, Jun ranging from 2% – 7% and Kombucha being at it’s highest 0.5%

When brewing I’ve learned it¬†prefers a lower temp of 70 – 75 degrees F when fermenting and¬† Jun can take 3 – 7 days where Kombucha takes more like 5 – 8 days and prefers around 80 – 85

Jun like Kombucha is a probiotic drink due to the lactobacillus and other beneficial bacteria present in the SCOBY (symbiotic colony of bacteria and yeast) used in the brewing

Jun’s origin is unclear. It is thought to have originated in northern China and Tibet; many brewers and distributors claim stock originating from imported heirloom Chinese or Tibetan jun cultures and/or¬†openly confess¬†stock to have originated from contraband. According to food writer¬†Sandor Katz, “The lack of credible information on the history of Jun leads me to the conclusion that it is a relatively recent divergence from the kombucha family tree. Some websites claim that it comes from Tibet, where it has been made for 1000 years; unfortunately, books on Tibetan food, and even a specialized book on Himalayan ferments, contain no mention of it… The culture is somewhat obscure and hard to find, but its epicenter seems to be the Pacific Northwest, where the Eugene, Oregon-based Herbal Junction Elixirs produces it commercially.”¬†Despite Katz’s profession of a paucity of evidence for Jun’s history, the oldest Tibetan tradition, the¬†Bon, still today cultivate it.¬†Katz’s conjecture is also contravened by Chris Straight’s observation¬†that a refined ingredient like cane sugar, unavailable in the distant past of Jun’s ostensible origin, couldn’t plausibly be the original ferment’s recipe, whereas raw honey is‚ÄĒas has it ever been‚ÄĒready to use straight from the hive. Straight does note that today’s commercially produced raw honey if unstrained has the potential to introduce contaminants such as bee parts but given honey’s strong antiseptic properties notes his years of experience have never yet yielded a compromised batch (reputable suppliers of still raw but filtered honey are readily available for generally an only slight price premium over unfiltered raw sources).

The obscurity of Jun is partly due to the¬†ethos¬†surrounding its origin as a beverage to aid enlightenment: commercial transactions of Jun culture are viewed by its creators to violate its intent, and many brewing practices common amongst other fermentations may be viewed by many of Jun’s most venerable brewers as confounding conditions considered prerequisite to obtaining Jun’s greatest potential. Jun’s origins’ obscurity may partly be a function of its embracing local ecologies, similarly to Japanese koji culture (Aspergillus oryzae) which starts simply from rice thrown onto healthy soil, making Jun more accurately considered a genre of ferments rather than being capable of codifying a definition as any specific sampling from amongst myriad suitable sources.

hope everyone is doing well this morning and has a great day!

Day 4 – Update on the baby bunnies

Baby bunny update! so the baby bunnies born on January 27th are now 3 weeks and 2 days old, they run around on their own and eat little bits here and there as you can see the baby bunny in the picture eating parsley.

we are planning on keeping the one in the picture and another that is black and white that alexx named cow ūüôā the other two i’m not sure yet until they’re about 6 weeks of age. I have a few people who would like some as pets so i may do that if they are good and healthy. I hope everyone reading is doing well! goodnight

day 3 – 30 day blog challenge reboot

So as anyone reading this can see I failed my challenge, I had some problems getting the time to get to the computer but now I’m going to make it a higher priority. but i’m going to try and just pick up where I left off.

So as for the Komucha I’m making I went and got a GT original kombucha as my starter culture and made the sweet tea and left it alone for about a week and a half and I got my first Scoby! I did get pictures but something happened to my phone and now I can’t find them :(. so i’m planning on doing another batch so i can catch the formation of the scoby!. Hope everyone reading is doing well!

 

Day 2 – kombucha

So its day 2 and I had to call off the job i had this week just because i didnt feel good enough still and i didnt want to get the client sick. So I’ve been reading about kombucha and a couple of youtubers i watch Justin Rhodes and¬† on weed em and reap. Justin rhodes drinks it and on weed em and reap they were making and they had said they made it taste like rootbeer!¬† I found some in the store that was rootbeer flavor.. it was delicious! And i started feeling better so I was sold! I researched that there is kombucha which is made from fermented black tea sweetened with sugar and there is jun which is fermented green tea and sweetened with honey. I then looked up how to make a scobie since i dont know anyone that makes kombucha personally and i dont want to possibly can a corn contaminated one from oline. So i made my loose leaf black tea concentrate with half a cup of safe sugar and got the original kombucha by gt and put a bottle and a half of that as a culture and so now im gonna wait a week and then take a picture of the jar to show you guys the formation of the scobie! And then ill make an actual batch of kombucha!

Day 1 – ponds and fish

Ponds

Sunday febuary 4th I was given a pond mold and fairy fountains. the next day I found a spot where it wouldn’t be flooded out by the flood irrigation we get here in Glendale, Arizona. I dug the hole and got he mold it there snugly and filled it so it would weigh it down as i packed all the dirt around it to create the berm there. then it was on to the Fairy fountains. I had a fountain pump I bought at harbor frieghts on sale. After reading the instructions I installed the pump and hooked it up to the first fountain that had 2 fairies but they ended up not working so I got the bigger fairy fountain and hooked that one up and it started working right away. (yay!) But now i’m sick again so the project is currently on hold!!

For those who don’t know what flood irrigation is here is a link¬†http://www.tempe.gov/city-hall/public-works/water/water-distribution-wastewater-collection/flood-irrigation

Fish

So since i was to sink to work on the pond project for now I switched to what fish I was considering putting in the pond and if I planned to use the water for aquaponics ( I’m still unsure) but I did want to at least get some fish in there so I went to petsmart and got 16 feeder gold fish that has long whispy tails and fins, with black orange and white color variations, but it didn’t feel like there was enough in there so I went to a different petsmart with my fiancee Alexx and got 3¬†plecostomus fish – 1 dollar each, 2 algae eaters – also 1 dollar each, 5 ghost shrimp – .39 cents each. and we got a small koi around 5 dollars so we got a pretty good variety of fish and let them go into the pond. so far they are doing great in there.

here is what the pond looks like currently. catch you guys tomorrow!