Tag Archives: How-to

Secret Project number thirty-two

17 Feb

This week I have a new seasonally appropriate Secret Project to share from Tricia in Seattle. Tricia and I are new friends, introduced by our special someone(s) who are great old friends. I am fairly certain if the distance between San Francisco and Seattle was slightly smaller, we would be great new friends, and eventually, great old friends too. Tricia happens to be a very good maker- a very varied, and skilled maker of all sorts. I asked Tricia to share a little something about herself, and she responded with this nice little bit:

Though I’ve got a degree in Interior Design I find I’m happiest when I have a million different projects going on.  I’m truly grateful for the not-so-great economy for getting me out from behind a gray cubicle and computer.  It’s given me the opportunity to try on many, many hats including:  construction, woodworking, metal smiting, jewelry making, gardening, and more recently, knitting.  I get pretty excited about anything hands-on that involves learning a new skill.  

Here it is, Secret Project number thirty-two:


HOW TO GROW A FALL/WINTER VEGETABLE GARDEN

5. Lettuce & Garden

What did you make?   

A Fall/Winter vegetable garden grow!

Why do you make it?   

First and foremost I’m a vegetable nerd.  There are so many different kinds!  Oh the colors!  Purple potatoes and cauliflower, golden beats, rainbow carrots?!  I get embarrassingly enthusiastic about it.  I’m blushing right now.  Secondly, I truly believe in the local food movement.  It’s a move toward self-reliance and a healthier way to eat.  We moved into a house that already has a raised bed, so why not? 

7. Carrot

How do you make it?

1.  Do your research:  I hit up my good friend Meghan Fuller, a landscape designer, for gardening information.  She has an extensive library of books she was willing to let me borrow.  If you live in the Northwest the ONLY book you will need is “Maritime Northwest Garden Guide” by Seattle Tilth. This surprisingly unobtrusive book (magazine sized, really) is packed full of great information.  The pages are organized per month and lists seed varieties that grow well in the Northwest area.  It covers as far North as Bellingham, WA and as far South as Roseberg, OR.


1. My Seed Selections
 
1.  Decide what you want to plant:  This is the hardest part, I promise. 

2.  Order your seeds:  I ordered my seeds from Territorial Seeds.  They even sent me an extra little package of carrots to donate to my local food bank. 

3.  Prepare your soil:  Put a small layer of compost on top of your soil to keep weeds at bay and feed the ground beneath. 

4.  Plant seeds according to package directions.  

5.  Water lightly a couple times of day or let the fall rains do their work.

2. Sprouts


 3. Sprouting Rows

6.  If this is your first garden (like it was mine) you will worry:  You will talk to your seeds, assign them personalities,  feel shame you didn’t keep them warm enough.  You’ll peer closely at the soil everyday and wait in torment for the first sign of a sprout.  You will wonder if ANYTHING will grow AT ALL.  Then, like a tiny miracle, they will sprout.  Every last one.  Then you’ll have to thin them out (according to package directions, of course) and it will feel like murder.  


4. Sprout Murder


Growing your first garden is very melodramatic.

7.  Keep the slugs and squirrels at bay:

For slugs:  put half of a grapefruit or orange rind at at ground level.  The slugs will crawl in the rind and hang out.  My slugs come out to party around 9-9:30pm so that is when I go slug hunting.  I just pick up the rind and toss the slugs in the yard waste, and replace the rind in the ground.  Another thing that works is a couple inches of beer in a plastic container with the rim at ground level. 

For squirrels:  I’ve heard Reemay works to keep a variety of pests at bay. 

8.  Watch your garden grow.  Love the food you eat.  Share how easy it was to do.  


6. Lettuce

How did you learn how to make it?

My good friends Meghan Fuller and Krista Hartrich were a wealth of information as well as my brother-in-law Steve and sister Terry.  Also, the amazingly tiny book the “Maritime Northwest Garden Guide” by Seattle Tilth.

Why is making important to you? 

As it relates to gardening, it’s simply less spendy.  A seed package costs about $2.00 and grows an entire row of veggies.  Turns out you barely even have to pay attention to them.  Plus, digging in the dirt makes you feel like a hippie princess, all strong, earthy and beautiful.

Links: 
Territorial Seed:  http://www.territorialseed.com/
Seattle Tilth:  http://seattletilth.org/

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Secret Project number thirty-one

10 Feb
Another week, another secret project to share. In the past week I’ve received a few surprise secret projects, plus a few promises for future secret projects… all without asking or begging or nagging or anything. You are welcome to surprise me with your own secret project any time, and I will in turn, surprise your mailbox with a prize. Amber lives in my old neighborhood of Wallingford, and you may remember her from her previous Secret Project. Amber has two jobs, but the more exciting of my her jobs is working as an On-Site Event Coordinator on The Skansonia, an old ferry boat permanently moored on North Lake Union. Amber’s recipe for homemade granola got us exchanging our different techniques for granola making- I make a version with toasted coconut and brown sugar instead of honey, and blueberries instead of raisins. There are so many good variations out there, I am always eager to learn new granola recipes or try out a new ingredient. Share yours, friend!

What did you make?
For a few months now I’ve been wanting to make my mother’s Granola recipe. I’m not sure what it’s origin is - off of a box or from a book- but it will always remind me of my childhood, and trying to steal as much shredded coconut as possible without getting caught. 
Why do you make it?
Recently I have been more conscious about what exactly is in the food I eat. The best and most obvious way to do this is to make it from scratch. This granola recipe so simple and quick, I’m not sure why I kept buying it from the store for so long!

AZGranola_1

How do you make it?
AZGranola_2
I found most of these ingredients in the Bulk Food section at my local grocery store, or in the Natural Foods section where they carry Red Mill Brand products. You will need:
3 c. Rolled Oats
1 c. Wheat Flake Cereal (For Example: Red Mill Brand)
3/4 c. Wheat Germ
2 tsp. Cinnamon
1 c. Sunflower Seeds (Raw, Hulled)
2 Tbsp. Sesame Seeds
1/2 c. Honey
1/2 c. Oil
1 Tbsp. Vanilla
(To Be Added After Cooked)
1 1/2 c. Shredded Coconut
1 c. Raisins
Mix together in a small bowl and heat honey, oil, and vanilla until almost boiling. (1 min 45 seconds in the microwave.) Stir hot honey mixture into dry ingredients.
AZGranola_3
Split mixture and spread onto two cookie sheets. Bake @ 350 for 15-20 minutes or until dried. (Stir around on cookie sheet about 10 minutes into baking.) Add coconut and raisins after granola cools.
 AZGranola_4
Serve over vanilla yogurt, mix with fresh berries or eat alone with milk!
*Note: This makes a lot of granola! Probably around 8-10 cups. Cut in half if you desire a smaller amount.
How did you learn how to make it?
As noted before, my mom used to make this a lot while I was growing up. She happily copied the recipe for me and it was super easy to follow. 
Why is making important to you?
Making is important to me because more often than not I fall into the “too lazy, I’ll just buy it” category. To be able to make your own foods from scratch is a fulfilling and healthy experience. I find that there is more worth and appreciation of every bite. Plus, it’s fun!

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Secret Project number thirty

3 Feb
I didn’t promise to post a Secret Project this week, because I didn’t think one would land in my inbox this week. This internet is tricky however, because look at this! Ben Brady (Harvard, GSD) attends a fancy school, designs fancy buildings, and makes things with his hands. You can see some of his work here. Ben Brady is moving to Paris in a few days too.
 
Secret Project number thirty…a pistachio shell bowl

What did you make?
I made a bowl out of pistachio shells and Elmer’s glue.  I actually ended up making all sorts of things this way…plates, napkin rings, vases, etc.
1
Why did you make it?
I made this for a course called FutureCraft at the MIT Media Lab.  The purpose of the project was to explore radical sustainability in product design.  I was interested in the objects we spend money on that in many ways we could completely do without.  I wanted to try to make a designed object without using any advanced processing….I basically wanted to make worthless things that I thought looked cool and I wanted to make them for free so other people could make them too!
3

This part is simple….you can learn step by step at my instructable http://www.instructables.com/id/Bowl-of-shells/  or you can follow these easy steps:
1. eat a bunch of pistachios.
2. mix them in a bowl with some Elmer’s glue (or any non-toxic white glue)
3. let the mixture dry until it is tacky and workable
4. press the mixture into molds (this could be a bowl you already have) or sculpt it into something else you like carefully
5. let it dry

4

How did you learn how to make it?

I didn’t learn how to make it so much.  I just wondered if there was anything weird I could make out of something I would otherwise throw away.  I researched things to do with nut-shells…short of parrots and other birds using them for foraging, I wasn’t very interested.
Why is making important to you? 
I just like making stuff.  I think making is important because it lets me feel connected to objects around me.  I don’t really like super polished machined stuff as much and am more interested in things made by hand because they are often more unique, imperfect, and tell more interesting stories.

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Secret Project number twenty nine

4 Nov

Look at this, another secret project! This project is from a land called France, made by a gal called Michelle. You may remember her from these other secret projects. She has a little extra time on her hands these days, which is great for you and me. This girl is back again with another project to share!

What did you make?
A twisted knit necklace

Why did you make it?
I made this because it’s a simple project that doesn’t take too much time, and I had all the necessary materials on-hand. It only takes a few steps to make..

How did you learn how to make it?
I saw a picture of a similar necklace online, and I thought, “that looks like a fun project!” 

How do you make it?
The knit necklace is not new, but why not spruce your accessories this fall with this favorite? I’m sure if you did a few clicks on the internet you’d find similar or more complicated styles, but I just played around with some yarn and came up with this.

Start out by picking a yarn in your desired color. I chose this merino and cashmere blend that is oooh so soft and will keep my neck warm at the same time. Cast on about 4 to 7 loops and get knitting!

You’ll be doing a sweater stitch (K 1 row, P 1 row), so remember, it will curl and end up slightly thinner than the original width.

Keep knitting until the desired length (Here I did two lengths, that I then wrapped together. Each piece was about 24″). It should be long enough to be twisted and still make the half of one necklace.

Once you’ve finished one piece, wrap it around itself (knit side facing up) and finish ends together with yarn. If you want the necklace to be more sturdy, secure twists with a simple stitch on the backside of each loop. Now it will never untwist itself!

Knit another piece of yarn, same width and length. Once the piece is long enough, insert one end into the already twisted piece. Twist this loose piece until it looks like the other. Secure the twists with a
simple stitch on the backside.

Now finish up the open end of the second piece. Then sew both ends together with a strong, stretchy string. Voila! A warm, soft accessory done in just a couple of hours. Happy knitting.

Why is making important to you?

Making things is something that I really enjoy doing, a process that results in something to have and to hold, but also to give away. Most of the things I make are not for myself and I guess I enjoy the process even more knowing that the person I will give it to will be able to enjoy the result of my efforts. I choose to make because it is more personal and in my opinion more meaningful than a bought gift. Even if a handmade gift is a little imperfect or takes longer to acquire, it’s all the more appreciated, at least, I hope so!

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Secret Project number twenty eight

28 Oct

Hello Friends! Finally, the secret project is back after a big fat months-long break. Hi. Welcome back. The first project of the new Secret Project is actually the twenty-eighth secret project in the series… as some of you know, the Secret Project guidelines have shifted slightly- all the projects will now included a series of questions and answers about the process and value of making- these questions will be highlighted in pink. This project is from Lisa Tauber. Lisa Tauber is an Editorial Assistant at Chronicle Books. You can catch her daily photography exploits at www.everydayphotos.tumblr.com
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How To Brew Your Own Kombucha
I should start by saying that I am not a kombucha evangelist. I’ve never loved the bottled kind you buy in stores – I’ve found it too vinegar-y – and I’m not 100% sold on kombucha’s supposed health benefits.
Or maybe I should back up and say that kombucha is a tea that is fermented using an alien-looking pancake of yeast and bacteria sometimes called a Mother, but technically known as a SCOBY (Symbiotic Colony of Bacteria and Yeast). Yum, right?
Why do you make it?
Some believe kombucha to be a detoxifying tonic that, like other probiotics, aids digestion and more generally promotes a solid immune system. Others just like its taste. Me? I like the idea of fermenting things and toying with science. Plus, I can tweak the flavors to my liking and save a whole bunch of cash. The best part about brewing kombucha is that it’s actually pretty easy and requires ingredients you likely already have on-hand.
How do you make it?
What you need:
A SCOBY in some of its previously-fermented solution, which you can acquire online or from a kombucha-brewing friend, since new SCOBYs are born with each batch!
A large metal pot
1 gallon of water (Many say you should use distilled water, but I’ve used from the tap and haven’t had a problem. Try this at your own risk.)
Cane sugar
6 tea bags or 6 tsp of loose tea – non-herbal or fruity. I use a mixture of green and black, which seem to be the most popular. Anything herbal has oils that can prevent kombucha culture growth.
A gallon-sized glass jar
Cheesecloth or a swatch of breathable old material (I use a t-shirt).
Some airtight glass jars or containers
Step 1: Boil water
Brewing kombucha actually just entails putting a mixture of brewed tea and sugar in with the SCOBY, letting it sit for a few weeks, and then bottling the fermented solution if you’d like some extra fizziness and flavoring.
First, clean everything you’ll use very carefully..
Cleanliness is key to a happy kombucha culture
Then, boil 1 gallon of water
Step 2: Sweeten the water
When the water boils, slowly add 1 ¼ cups of sweetener and let the solution simmer for 10 minutes, ensuring the sugar has completely dissolved.
Step 3: Brew the tea
Turn off the heat and add your tea. Cover and steep for 10 minutes.
Step 4: Culturing
Let your mixture cool to room temperature and you’re ready for culturing! Slide your SCOBY and its starter liquid into your large jar followed by your brewed tea. Cover with your t-shirt or other breathable material and secure with a rubber band. Move it to a warm and dark spot in your house and let it sit anywhere from a few days to a few weeks depending on the climate. In San Francisco, I usually give it about 2-3 weeks.
Step 5: Waiting and drinking
After a few days, you’ll start to notice a new SCOBY forming – it’s alive! After around 5 days, start tasting your batch and decide whether it’s the right proportion of acidic to sweet for you. I prefer my kombucha to have some flavor and carbonation, but bottling is a completely optional choice. If you like the taste of your kombucha as is, you can simply drink it from the jar, but know that it will continue to ferment and take on a more vinegar-y taste the longer you leave it in with the SCOBY. And don’t drink it all! Be sure to leave about ¼ cup of solution for your next kombucha batch.
Step 6: Bottling (optional)
Bottling is the time you can add flavors or herbal tea to your kombucha. Pour your liquid into your airtight glass bottles and jars, adding any other flavoring you’d like.
I put some fresh strawberries into one of my jars and add crystallized and fresh ginger into others. If you want it particularly fizzy, add about another ½ tsp of sugar into the bottle and don’t fill the liquid up all the way to the top. I generally let those bottles sit for another few weeks and then put them in the fridge.
Step 7: Drink and Enjoy
You’re done! Drink your kombucha and brew another batch whenever you’re ready. Each time, you can experiment with different flavorings and sugar amounts until it’s just right for you.
How did you learn how to make this?
Like many other skills I’ve picked up, I’ve learned to brew kombucha through a combination of help from friends and the Internet. I did a fair amount of poking around blogs and forums, but also relied on the expertise of my friend who gave me the SCOBY. It seems that many people’s practice for brewing and drinking kombucha varies based on personal preference, so eventually you’ll figure out what works for you. 
Why is making important to you? 
Kombucha is like an infomercial appliance: you can set it and forget it. I love making things and get excited by many projects, so it’s nice to have a project that needs some time to grow without my constant care. (This is why I am hopeless in the garden). Not only do I get to control the taste of the kombucha and save some money, but I also get to watch this strange creature eat sugar and multiply.    

 

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