November 28, 2024

Garden Notes: November 2024

Today is American Thanksgiving. In thinking and reflecting about what I'm thankful for, I have to say that our garden is a big one on my list. There are many reasons for this: food quality and freshness, less to buy at the grocery store, an opportunity to be outdoors and pursue an activity I enjoy, a sense of purpose, and the seasonal routine gardening offers. I've learned some important lessons too, a huge one being that I don't control as much as I think I control. And that has helped teach me to be adaptable; to carry on and do the best I can in spite of my circumstances; to not fret when I'm not getting what I planned to get. Life lessons. Important lessons for mundane living. 

Rainfall
  • 4th: 0.08"
  • 5th: 0.12"
  • 6th: 0.14"
  • 7th: 0.02"
  • 10th: 0.18"
  • 14th: 1.23"
  • 1th: 0.12"
  • 20th: 0.18" 
  • 26th: 0.06"
  • 28th: 0.31"
  • Total: 2.44 inches
 Temperature
  • range of nighttime lows: 23 to 64°F (-5 to 18°C)
  • range of daytime highs: to 50 to 82°F (10 to 28°C)
Weather notes
  • We've been losing the garden slowly, through a series of scattered frosts. But freezing temps are said to be pushing in the next day or so, so that will be the end of the summer garden. 
Greenhouse
  • Now that the masonry heater is done, we want to finish up the greenhouse. There isn't a lot left to do, mostly the interior. 
Planted
  • multiplier onions
Transplanted (into pots for the greenhouse)
  • chickweed
Harvested
  • okra
  • green tomatoes
  • cherry tomatoes
  • greens: lettuce, kale, mustard, chickweed, daikon & chicory leaves
  • oregano
  • winter squash
  • turnips
  • basil
  • green peppers
  • red raspberries
  • potatoes 
  • daikon
Preserved
  • "pumpkin powder," which is dehydrated winter squash puree (leftover from making our Thanksgiving pie) powdered in my power blender.
Photos

1st carrot, a purple cosmos. Lettuce and more carrots in the background.

Purple cosmos carrots have purple skin and orange insides

First turnips

Sweet potato squash in the back and first daikon. This one went into kimchi.

The last harvest bucket of summer produce

Lots of baby sweet potato squash, which are good in salads. The potatoes were a surprise, from some I missed in my summer harvest. The plants were really healthy, making me think I should experiment with summer potatoes next year.

Fall greens with the last of the pre-frost cherry tomatoes.

The salad dressing was an experiment made from chickpeas. Quite good!
 
And lastly . . .
 
Thanksgiving dessert, a winter squash pie

How is everyone else faring this time of year?

November 22, 2024

Masonry Stove: Tests and Tweaks

After stove construction was complete, it was time for a breaking-in fire to test for leaks. And this is where the adventure began. We knew from Permies (my go-to place for information and questions), that first fires in these stoves are smokey and full of surprises, so we picked a mild afternoon where we could open windows and doors if need be. 

Dan got the fire started and long story short, the room was so smokey we had to run out onto the front porch! It wasn't bad enough that there were billows of smoke rolling out of the open doors and windows, but bad enough to crank up all our fans to start to exhaust it. 

Since the experienced stove builders on Permies all knew about this, their advice was to keep the fire going. This is because part of the problem is that the stove is cold, and the chimney is cold, so there's no draft yet to pull the smoke out of the chimney. I learned this has to do with positive and negative pressure. As the bricks heat up negative pressure is created which assists in getting the draft going. This is a typical problem at the beginning of stove season and why people sometimes heat the chimney before starting the fire.

The second reason is that the bricks and mortar aren't completely cured yet. Not sure how that works, but we did notice that the back wall of the thermal mass (bell), the wall that was originally part of our woodstove alcove, didn't leak at all.

Lastly, there are often tiny spaces and cracks in the mortar that allow smoke to leak. If the stove is properly built, these leaks stop as soon as the draft gets going. The biggest culprit for us was around the doors, which needed more mortar for a better seal. We also took note of a number of seams that could be pointed with mortar to seal them. 

Once we got a good draft going, all the smoke leaks disappeared, which meant that the stove was functioning properly. We kept a low fire going for the rest of the day and the bell gradually heated up. We were pleasantly surprised that even a small fire heated the bell and heated the house. We would often keep small fires in our soapstone stove on cold days to preserve some coals, but we never got any heat out of that and the house was cold when we built up the fire again for the evening. So, already, we were getting more out of our wood!

The other bonus was that by the next morning, long after the fire had gone out, the brickwork is still very warm and the house was cooler but still comfortable. 

After the stove cooled, Dan set about to seal the doors and obvious cracks. I have to admit we were both a little nervous about that second fire. However, I heeded the advice on Permies to preheat the chimney and used one of our space heaters to warm the chimney first. I wanted a good draft from the git-go! 

Space heater to heat the cold chimney. Heating the
chimney is only needed when the stove is cold.

This worked beautifully and between that and Dan's pointing the mortar, our second stove fire was smoke free! No more smoke leaks and even the roof chimney exhaust was clean.

What a relief.

We're still in the breaking-in stage, and still learning about masonry stove and fire management. With a conventional wood stove, a fire must be kept going as long as  heat is wanted. With a masonry stove, only two fires per day are typically needed. Since the stove is already warm there are no more draft problems for the season.

I've been monitoring the temperature near the chimney flue . . .


Remember, the heat is retained in the bell so that the coolest air exits out the chimney.

100 F (38 C) at base of chimney

When the stove is heated, the bricks are very warm to touch. I can put my hand on them but they're too hot to leave my hand there. 


So, except for cleaning up the bricks a bit after the mortaring, a big project is complete. We're already getting more heat out of less wood, so it's fulfilling what it's promised. Very happy about that!

November 18, 2024

Masonry Stove: Chimney

Well, this took longer than we thought it would.


But at last, the chimney is installed. The holdup was getting the chimney pipe pieces. Used to be that everything was available locally, from a choice of sellers. Everyone has gone to stocking less and directing customers to order online and have it shipped to the store for pickup.

To be fair, I understand this trend. I understand the decision not to stock less common items in the store. But the problem for the buyer is that hands on information is extremely important. Sometimes its a matter of judging the quality. Or fit. Is it the right size? The website information isn't always accurate on this. Often it's just an approximate size, or worse, some sellers don't know the difference between height, width, and depth. Sometimes the item sent doesn't look anything like the picture. Or it'd flawed or damaged. Yes, they say free returns, but there's another trip we have to take and more time lost.

Another holdup is that shipping is not as fast as it used to be, so it took awhile. The two long pieces od chimney pipe were ordered at the same time but arrived on different days! For awhile we were thinking one of them had gotten lost. Thankfully, everything arrived and everything fit. 

If you haven't been following this series, then you may be wondering why the chimney exits from the bottom of the stove. I'll refer you back to my introductory post, with more detail about how a masonry stove works. The gist of it is that the firebox is contained in a large hollow masonry "bell." The bell warms up and retains the heat, which radiates into the room, keeping it warm for most of the day. To better retain that heat, the chimney flue is at the bottom of the bell, so that the coolest air exits the chimney and keeps heat loss to a minimum. Very different from the common wood stove or fireplace. 


So there it is, curing and ready for a breaking in fire. We've got a cold front heading our way, so that should be soon. 

November 11, 2024

Of Goats and Breeding Plans

Kinder goat sales collapsed this year. Of the registered kids I had on offer, I didn't even receive an inquiry on any of them. Of people who wanted to be notified of this year's batch, no one was still interested. In one of my rare visits to the Kinder Goat Breeder Association's facebook page, I discovered that I wasn't alone. Breeder after breeder across the US was reporting no sales, no interest, and people backing out of previously arranged sales. Individual goats and entire herds were being advertised for sale at big discounts. 

This is a huge turnaround from when I first got into Kinders. Then, I had a 2-year waiting list for kids. Most breeders did. This year, I made the decision to cancel my fall breeding plans until I could do something about thinning my herd. If I couldn't get down to manageable winter numbers, I wasn't going to add more goats. It was definitely time to rethink things.

I've never considered myself a professional breeder. While I love the breed and have had fun working toward improving my stock according to the breed standard, it's never been a business or a money-maker for me. I've been fortunate that since I started with registered Kinders, I've been able to break even. Every year I've made enough sales to buy feed and hay until the next year's sales. My goats have been self-supporting. The bonus for us has been the milk and dairy products I make, manure, brush control, some occasional chevon, a sense of purpose, and hours of entertainment and joy. Kinders' personalities and antics never cease to make us happy. 

The knee jerk reaction to this turnaround is to blame the economy. I do think this is the underlying problem. Animal feeds, for example, have skyrocketed. Except for the lucky few, most of us have gotten to the point of having to make tough decisions about our household finances. I've overheard sad conversations in the grocery stores of people having to give up their pets. We've managed because of our homesteading lifestyle. Yes, we've been forced to choose to not buy many things, but because we produce quite a bit of our own food, we've been able to hang in there. Even with our pets because our cats are working animals. They keep the rodent population down and supplement their own diet in the process. To that I add eggs and milk, and so keep the boughten kibble to a manageable amount.

Of course the economy always rises and falls. This is nothing new. But one thing that I find different from the past, is that in the past, what was seen as an untrustworthy economy usually found people flocking to buy land, seeds, and livestock to become more self-sufficient. My first experience of this was the anti-establishment back-to-the-land movement, of which I was a part. Eventually, participants trickled back to society as we know it and sold off. Life went on.

But that wasn't the only time I observed this as a social trend. 

  • The 1980s, when my kids were little and breakfast cereal was pushed up to $4 a box (absurd then, but we topped that this go-round!) Self-sufficiency was the buzzword and people started flocking to the country. 
  • Y2K. The most memorable story was told by someone in my weavers guild. She was contacted by a woman who wanted to learn to spin and weave, because she was thinking she'd have to learn how to grow her own cotton and make her own bed sheets. 
  • Eight years ago, I had contacts about buying goats because of fears over the new administration's economy.

So it is curious to me, that this time, people have been reacting differently. There has been no trend to get land and get self-sufficient. The biggest difference that I can identify is that now, society is totally consumed with the internet.

Anyway, after putting my goat breeding plans on hold, my next action was to start advertising my extra goats as Nubian-crosses instead of registered Kinders. Kinder genetics are a 50/50 cross between Nubians and Pygmies, which has resulted in a stout mid-size goat with excellent production and great personalities. Most people aren't familiar with Kinders, but they do go for Nubians. 

Along with that, I asked bargain basement prices and managed to sell off five goats and get my herd to a manageable number. Every buyer was delighted with their purchases, and between you and me, they got some absolutely excellent breeding stock at prices that would make a Kinder breeder cry. But value is ultimately relative and needs must.

With my herd thinned appropriately (with one more I would be willing to sell), I could once again entertain breeding plans. As much as they are like big dogs, our goats have never been pets. We love them dearly, but they make a contribution in return for good care. I chose goats over sheep for their milk and everything I can make from that milk. It's an important source of protein and calcium for our diet. 

For now, I'm going to breed two does for next year's milk. Of their kids, it's wait and see. I've chosen an optimistic outlook because I'm tired of the doom and gloom. I need a healthier new normal. We all do.

November 4, 2024

Masonry Stove: A Bake Oven

We left off last time with this photo  . . .

From Masonry Stove: A Wee Bit More Progress

The final stretch of the brickwork was to create an oven. The arched roof is reminiscent of pizza ovens, and it just seemed that an oven was the perfect thing for that space. The first step was an oven floor. Dan started by using his grinder to make slots to hold three pieces of angle iron.

The front and middle irons inserted into the slot. One more will go behind.

The three pieces of angle iron hold two rows of firebricks. 


For a drip pan to protect the bricks from spillage (just in case!), I purchased an oven bottom liner replacement.


I would have preferred a larger one, but this was the closest in size I could find. I don't know if I'll bake many drippy dishes in the oven (like pies or pizza) but this will certainly be easier to clean than the brick if I have to. 

Then Dan continued with the bricks until the placement of the oven door. 



For the oven rack, I bought a 3-piece cast iron replacement grate for gas grills

The grates fit perfectly and are removable for cleaning.

For the picture below, I removed one of the grates so you can see how he got them level with the bottom of the door opening.


We discovered that the height of a firebrick on its side was perfect. Two more pieces of angle iron (in this case, they are actually iron bed rails) are wedged between the brick walls and hold the grates in place. It's a good height for the grate, with plenty of space underneath for hot air circulation.

Next was installing the oven door. Like our firebox door, we got it from Firespeaking. And like the firebox door frame, Dan screwed a steel sleeve over the top of the frame.


This was because there was just a couple of inches gap between the top of the frame and the brick arch. The steel sleeve supports the slivers of brick and mortar needed to close and seal that gap.

With the oven door frame in place.

What I didn't get a picture of was the strips of insulation tucked in around the frame. That was included with the kit. 

Door complete.


The opening is 15 & 5/8 inches, which is wide enough to accommodate my pizza stone. Whether or not I will ever bake a pizza in it remains to be seen. This is because of how the stove is operated. Unlike cast iron stoves, which often keep a fire all day, a masonry stove uses only two fires a day. The fire heats the bell (hollow brick structure), which radiates heat over a period of time. So I won't have fine-tuned temperature control in the oven. I'm going to have to put an oven thermometer in it and monitor the heat until I can identify patterns and when it's at baking temperatures. 

The last thing to do will be to install the stovepipe for the chimney. Then we can have a breaking-in fire.