I have been doing quite a bit of testing with aquaponics over the last year. One of my aquaponics systems is growing herbs and lettuce right in my kitchen. The distance to the stovetop is about 80 cm, how’s that for reducing food miles!
This system is a small aquarium with some NFT channels on top. I made the channels from rectangular plastic air duct, the ones that you can buy at any home improvement shop, they are normally used for kitchen and bathroom ventilation. Water gets pulled through the black filter box on the right and pumped into the channels where the plant roots can take up the nutrient rich water. One channel has 7 planting sites for herbs and the other one has 3, which are spaced further apart to grow lettuce. Since the plants don’t receive any direct sunlight, I had to provide them with some artificial light. Things are growing quite nicely and I often use fresh herbs from this indoor garden.
The fish are growing pretty fast as well, but they will take some while until they are big enough to eat.
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I’ve been keeping an eye on our utility usage for the last couple of months, to keep track of what we use and see where we can, maybe, save a few bucks. I found our water usage rather disturbing.
Our water usage is a little over 400 liters (or about 110 gallons) a day. Our household supports two adults and two kids. Looking at the average water usage for Germany, which is just under 200 liters a day, per person, we aren’t doing too bad. Comparing our use to the 575 liters per person, per day, for the average US citizen and just under 500 liters for Australians, I’d say we are doing pretty damn good!
Still, 400 liters is a lot of water! This is not just plain water we’re talking about, it’s grade A drinking water that pours out of our tap. And how much of it do we drink? Let’s see, most of our beverages are bottled, so the only water we drink is what we use to make coffee and tea, maybe 2 liters a day, 3 liters tops! Add to that the water used for cooking and brushing our teeth, I’d say about 10 liters a day would be plenty of drinking water for our family of four.
The other 390 liters a day are wasted on showering, washing dishes and clothing and flushing the toilet. Now I would prefer somewhat clean filtered water to wash myself, my clothing and the dishes, but it does not have to be drinking quality. And to flush the toilet, just plain water from any river or creek or untreated rainwater would do just fine.
Since we have a huge rainwater tank (12.000 liters) I’m going to look into using some of that free water. I’m sure we are not paying to water the lawn next summer, but I’m also going to look into the cost and labor involved in using the collected rainwater to flush the toilets. That should save quite a few buckets of drinking water.
If you are interested in average per person water usage in different countries, have a look here
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Do you grow basil on your kitchen sill too? Those little pots of basil that you can buy in most supermarkets are great if you only need a few leaves in a salad or for decoration, but if you let them grow, they can give you a lifetime supply of basil.
Once the basil plants grow big enough, they will start flowering and the flowers will produce seeds. You can see the seeds when the plant drops its flowers. Each flower usually produces four seeds, with a few dozen flowers on each stem, you can easily harvest a hundred seeds from a single stem.
After planting seeds that I harvested from a plant last year, I have also tried to propagate the plants by taking cuttings. The cuttings where a great success and I soon had more basil than we could eat in salads. As the plants where already flowering, I had to use the leaves before drying the seeds. I decided to make some pesto and it was good!
Here’s how I made the pesto:
Ingredients:
- a few hands full of chopped basil leaves.
- A clove of garlic
- A handful of cashew nuts
- Extra-virgin olive oil
- A little lemon juice
- Some pepper and salt
Pound the garlic, cashew nuts and basil in a pestle and mortar or use a food processor. Real pesto is made with pine nuts, but cashew nuts are a lot cheaper alternative often used in the pesto you can buy in a glass jar from the supermarket. Add a little olive oil until you have a consistency you like and add pepper, salt and lemon juice to taste.
The pesto can be kept in the fridge for a few days or you can freeze it. I use this pesto to make sandwiches, just smear a nice thick layer of pesto onto a slice of bread and top with turkey or chicken breast and tomato slices.
If you want to use the pesto with pasta, you can add a few handfuls of grated parmesan cheese, just stir it into the pesto. When storing the pesto in the freezer you should omit the cheese as it doesn’t freeze to well. Just add the cheese after thawing the pesto for use. Enjoy!
]]>Looking for information about good cookware, I found a lot of rather disturbing information about non-stick coatings. I wouldn’t just trash all my non-stick coated pans, but I have decided to not buy any new ones once our current ones have been used up. Now, since our new kitchen has an induction stove, all the aluminum pots and pans we have, had to be replaced by steel ones anyways, so now I’m cooking Teflon-free.
In my search for new cookware I came across a very nice deal on a 5 pieces set of Fissler pots. Cost shouldn’t really be an issue when buying cookware, with pots and pans you usually get what you pay for, so you should invest a little more and get something decent. My last set of pots have been used for daily cooking for about 7 years now and they are still like new. The only reason they had to be replaced is because they don’t work on the induction stove.
I still needed a good frying pan when I found out about how good cast iron pans are. When seasoned right, they have very good non-stick properties and can last several lifetimes. Old cast iron pans are usually better than new ones. They used to make two types of pans: plain cast iron (which has a kind of rough feel all over) and cast iron which has been machined inside, making it a lot smoother. They don’t do the machining anymore, but machined pans are so much better because of their smooth inside. Garage sales or flea markets are good places to find the old smooth pans. Don’t worry about how it looks, almost all old cast iron pans can be restored to look like new. Just be sure the pan you buy is not warped or cracked.
I remember my grandma used to cook with cast iron pans, so I went looking in her basement and found two old pans. They looked terrible, but where straight, had no cracks and where of the machined type! Restoration begins by removing the old seasoning. I put the pans in a bath of lye water and let them soak over night. The lye will eat away on the seasoning but not on the iron. The next day I gave it a good rub with a wire brush and the pans looked like new.
The seasoning of a cast iron pan is done by heating up some oil until it turns black and sticks to the pan surface. (Traditional Chinese woks get the same treatment before their first use.) My favorite seasoning is done with lard: rub the entire surface of the pan (inside and outside) with a thin layer of lard and set the pan in the oven or on the stovetop. Heat the pan on high for about 20 minutes, you should open up your kitchen window as this will produce a lot of smoke! Burned in fat should turn black and stick to the pan. One layer of seasoning is enough for the outside of the pan, I gave the inside 3 more layers. The inside of the pan should now have a shiny black finish.
When cooking in cast iron pans you should use a stainless steel spatula. Scraping the bottom of the pan with the spatula will make it a little smoother each time you use it. Don’t worry if things tend to stick at first, over time your pans non-stick properties will get better. Cleaning is done right after use with a dry paper towel. If that doesn’t clean it you can use a little water and a brush, just don’t ever use soap. After using water, let the pan dry on a hot stove and rub a little cooking oil all over the surface of the pan, both inside and outside. When treated right, I’m sure I can pass my grandmothers pans along to my own grandkids some day.
All that is left on my kitchens wish list is a decent wok and a Grease Keeper
