I planted a patch of snow peas a few months back, and the little buggers are finally starting to take off.  But peas and beans are curious climbers.  They need a sturdy lattice with lots of levels to keep them entertained, lest they shrivel up in the dirt and die of boredom.  So I spent a few hours in the garden, improvising a framework so the restless plants could play.

More pink string. This time, I used it as a trellis by stringing it between old scrap-wood stakes and my fence posts. Back and forth, back and forth, and moving up in steps.

The point of this point is simply this: fancy garden gadgets can be functional and fun, just like snazzy kitchen equipment or the new designer duds.  BUT, don’t ever let anyone tell you that they’re necessary – especially if that someone is trying to sell you something.  Because although it may be true that titanium tomato cages would have served these snow peas in style, it is equally true that this fuscia web is one-of-a-kind, and works just as wonderfully to get the job done.

Plus, it matches the old flamingo.

If you hang around the ‘natural’ scene, you’re probably familiar with that funny fizzy drink they call kombucha.  It’s been gaining popularity, and the large commercial brewer, GT’s, is everywhere these days.  And it’s no wonder – the exotic bubbly tea is charming and RAW and utterly unique. But at a pricey $3 a bottle, it also costs a pretty penny for its pleasures.  

And so, I’ve done what any industrious urban homesteader would do – I did it myself!  DIY brew is pretty simple and totally economical, not to mention a boatload of fun.  And of course, I think my homemade elixir is the very best I’ve had!  

So I bet you’re thinking, ‘What is this stuff, and why would you want to drink it?’

Kombucha popped up in China over 2,000 years ago, and has been traveling the world in various incarnations ever since.  The love-child of an affair between acetic acid bacteria and yeasts, it’s as if vinegar and beer made a baby.  The yeast and bacteria co-exist in a culture called a SCOBY, which stands for ‘symbiotic colony of bacteria & yeast’.  Clever, eh?

The SCOBY – sometimes mislabeled a ‘mushroom’– devours sugar and caffeine, and ferments the fluid around it.  The resulting liquid is a complex tonic that carries all sorts of associated benefits.  The RAW, living potion is packed with active enzymes, probiotics (the ‘good’ intestinal flora), amino acids, and energizing B vitamins.  Kombucha is purported to improve digestion, increase metabolism, regulate hunger and blood sugar, detoxify the body, and strengthen the immune system.  Unfortunately, there are no scientific studies to corroborate these claims.

All I know is, I feel great when I drink it!

I've enjoyed a straight-up kombucha pint, an elegant kombucha mimosa, and a glamorous kombucha cosmopolitan!

I love my kombucha (I named it Scoby-doo!) and I want to share the love with you!  So check back soon for a complete, step-by-step guide to home brewing.  ¡Viva Kombucha! 

Just 3 months back I wrote the very first Itty Bitty Bonzai about the dangers of bleach, and included a simple recipe for a homemade substitute.  Since then, I’ve been sort of obsessed with diy, non-toxic cleaning solutions.  I’ve tinkered and tested and mixed (and messed) so much, I feel like a modern alchemist!  But the work has paid off, and so finally I’m proud to share this, the first of my many concoctions:   Sayward’s Homemade Laundry Soap

This stuff works great! It’s so much safer than synthetic chemical cleaners, and it’s also quite a bit cheaper than pre-made ‘eco-friendly’ detergents. It’s just five simple, all-natural ingredients.

White Vinegar – Vinegar is simply acetic acid: diluted, mild, and edible, but acid nonetheless.  As such, it will dissolve dirt, mildew, mineral build-up, and soap scum.  Vinegar is something of a wonder cleanser, and you’ll be seeing a lot more of it around here in the near future.  Available everywhere.  

Baking Soda – Baking soda is another amazing all-purpose cleaner, but it’s also an excellent deodorizer.  As well, it softens water and helps to maintain neutral pH so that detergent can work more efficiently.  It keeps your colored clothes from fading and also gets whites brighter.  Available everywhere, but check the bulk bins at your local co-op. 

Washing Soda – Baking soda’s badass cousin.  Washing soda is much more alkaline and cuts oils like a pro, so it’s great in the laundry.  It also helps to deodorize, but fighting grease and stains is the primary purpose.  Look for it in the drug store or supermarket, in with the laundry and cleaning supplies. 

Borax – Borax is awesome!  It’s a natural stain remover and an excellent alternative to bleach, because it’s an anti-fungal/anti-mold and all-around disinfectant.  Coupled with regular soap, it greatly increases cleaning power. Look for it in the drug store or supermarket, in with the laundry and cleaning supplies. 

Castile Soap – ‘Castile’ isn’t a brand, but a type of soap: one that is made using only vegetable oils (as opposed to most soaps which render from animal fat).  So not only is it vegan and cruelty-free, but it’s much easier on the environment as well.  Castile soap is a superior gentle cleanser, and quickly biodegrades.  I use Dr. Bronner’s lavender scented soap, and I absolutely adore it.  Available at most ‘natural’ stores, and many Trader Joe’s. 

Recipe:

1 1/4 cups white vinegar

1 cup baking soda

1 cup washing soda

1 cup borax

1/4 cup liquid castile soap

Mix in a large, non-metal bowl. I re-used (and decorated!) my previous soap tub, which worked great.  Start with the vinegar and continuously stir as you add each powder.  Try to stir out and break up any clumps.  Finish with the liquid soap.  It will seem wet, like a thick paste, but keep stirring and it will begin to flake and crumble into a moist ‘powdered detergent’.  KEEP STIRRING! If you quit too early, you’ll find a very hard mass the next time you go to use it. So use them biceps and stir it to completion. You’ll end up with a sort of soft clumpy cake-y ‘loaf’, that will easily crumble off for use.

If you use plain non-scented castile soap, you may add a few drops of your favorite essential oil.

Store in a lidded container and use about 1/4 cup per load.

Enjoy, and happy green laundering!

Along with citrus, one of my favorite winter fruits is the coy, almost coquettish, Anjou pear.  Demure, capricious, and ever so subtle, this fickle fruit slips from rock-hard bitter to grainy bruises in just the blink of a wandering eye.  You must be attentive with this one, coaxing even, waiting patiently for the tell-tale blush.  And if you can catch that window of edible opportunity . . . pure joy.

The foundation of this recipe comes from the William-Sonoma Bride & Groom Cookbook, which was – you guessed it – a wedding gift.  Of course, the book is heavy with white flour, eggs and dairy, but no worries – baked goods are easy enough to tidy up and veganize.  A little tinkering here and there, and a much healthier, yet equally delicious muffin is born.

Winter is wrapping up and that means the Anjous are on their way out.  If you’ve been looking for the perfect recipe to cap your kitchen’s annual affair with this sumptuous pear, I strongly suggest these delightful morning goodies.  They sure passed the husband test here at HQ!

Ingredients

2 tablespoons finely ground flax meal

6 tablespoons water

1 cup soy milk

1 tablespoon apple cider vinegar

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup bran

2 teaspoons ground cinnamon

1 teaspoon nutmeg

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup brown sugar

1/4 cup agave

1/2 cup canola oil

2 teaspoon vanilla extract

4-5 firm but ripe pears, cored and coarsely chopped

1 cup walnuts, coarsely chopped (optional)

Instructions

Preheat oven to 350° F.

Mix together the ground flax and the water in a small bowl, and refrigerate.  Mix the soy milk with vinegar in another small bowl, and set aside to curdle. 

In a large mixing bowl, sift together the flours, cinnamon, nutmeg, baking powder, baking soda, and salt.  In a separate bowl whisk together the sugar, agave, oil, vanilla, flax mixture, and soy milk mixture.  Combine wet with dry and stir until just moistened – do not over mix.  Fold in the pears (and walnuts), taking care not to break up the fruit.

Lightly grease a large 6-cup or a regular 12-cup muffin tin and spoon in the batter, evenly distributed.  Top with brown sugar and cinnamon, if you wish.  Bake until golden, 20-25 minutes, or when a knife comes out clean.  Let cool for 5 minutes before turning out onto a cooling rack. 

Serve warm with Earthbalance™ for maximum yumminess!

Oi there! Time once again for audience participation! After all, this blog is nothing without all you wonderful people. So there it is: your weekly space for your comments, critiques, thoughts, support, and suggestions.

How was life this past week? What did you like here on Bonzai? What were you less than excited about? Which section would you like to see more of next week? (the food? the fashion? the farm?)  I want to know – what are YOU interested in?!

This website is for you, so jump in and join the community! The Feedback Forum will hang out here at the top of the page all weekend, every weekend. So if you have an idea or a question or you just want to introduce yourself and say ‘Oi!’, this is the place to do it. And have an amazing weekend!