FOOD Archives - Living Off the Grid: Free Yourself

Food

Water kefir farming

I appreciate today’s short attention span theater, I have a lot to say about kefir. If you want the short version, scroll down, you’ll see it. ?

We have known for many generations about the health benefits of consuming probiotics. Fortunately there are many ways to get those good bacteria into our body. Our ancestors used to make their own probiotic rich foods. Things like yogurt, sauerkraut, kimchi (one of my favorites!), miso (another favorite), pickled foods (salt brined as apposed to vinegar preserved), sourdough starters, the list goes on and on. These were often used as a way to preserve foods before refrigeration was common. Foods would only last so long in their fresh state, we needed to introduce friendly bacteria that would prevent any unfriendly (to us) bacteria from colonizing the food. A beneficial side effect of these friendly bacteria, besides preserving the food, is they are often very good for our gut microbiome.

This is something I absolutely believe we need to get back to doing, being more self sufficient, being able to grow and preserve our own food, being able to propagate our own health products/produce, not only for our own personal use, but something that can be shared with family, friends, neighbors… as well as a potential source of income, trade or barter.

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🔌【Multiple Charging Ports】: 2* Pure Sine Wave AC outlets (110V 350W ), 2* USB-A ports (5V, 3.1A total),1* USB-C port , 2* DC Outputs(12V 8A; 24V 3A) and 1* 12V DC car port to charge your devices, and 1 * 10W wireless charging pad are also equipped. 🔋... read more

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October 30, 2022 No Comments

Community

Water glass eggs?

One of the things that some of my neighbors have done when moving out to the country is get chickens, some do it for the meat, but most do it to harvest eggs. One problem is getting too many chickens for the number of people living (and eating) in the household. It’s near impossible to buy just a few chicks or fertile eggs from a catalog, they often insist that you buy a dozen or more, usually more, that’s because of the mortality of live chicks being shipped out. Some of the chicks will die, either in the shipping process, or shortly after arriving. And it’s cheaper (per chick) to ship more than fewer. Some of the wiser neighbors will go in with another family or neighbor and split the chicks, but many will go ahead and order way too many chicks and will end up with far too many eggs at one time once the hens start laying.

Personally I would say that for one or two people, no more than 4-6 laying hens, if you think about it, each hen will lay one egg per day, unless you eat a lot of eggs, or are selling the eggs, then it doens’t take long to be overrun with eggs.

There are, however, ways to store the excess eggs where they will not go bad. And anyone who has been around laying hens know that they slow down egg production in the winter, so it’s a good idea to be able to save that excess of eggs for the winter when you will be getting fewer to none.

Before refrigeration was available, people would use hydrated lime to store the eggs, it keeps them from going rancid and if done properly, it’s said that you can keep eggs fresh for up to a year, possibly longer if kept in a cool place.

The best time to start this is in the spring going into summer, only use clean but unwashed fresh eggs, do not try this with store bought eggs as they have been washed and no longer have their protective “bloom” on them, the pores will be open and the eggs will suck in the hydrated lime making the eggs inedible.

Watch these two videos to see just how simple this process is.

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January 10, 2018 No Comments

EcoSolarCool, Refrigerator, Solar, Off-grid,

Food

EcoSolarCool new Solar Refrigeration

EcoSolarCool have kick-started 2017 with the release of two new Solar Refrigeration models. The new additions to the upright product line aim to minimise the daily power consumption of cooling appliances. Refrigerators are one of the most energy consuming appliances in the home, accounting for up to 25% of household energy cost. EcoSolarCool want to change this, “providing constant, reliable and energy efficient cooling at great value.”

Two New Models

Both of EcoSolarCool’s new models are approved by UL250 and CSA to US and Canadian standards. These are the only solar refrigerators in the world to hold this approval. Plus this is for the whole unit and not just the compressor. Both models have the most up to date and advanced Danfoss DC compressor and are manufactured in Europe. The power consumption for the models is also at a record low for the solar/DC appliances industry at 201 kWh per annum! This is also amongst the lowest in the AC refrigeration appliances market.

The ESCR260GE Metallic Grey model has a total capacity of 260 litres (9.2 cubic feet). The refrigeration compartment is larger in comparison to the freezer compartment at 235 litres (8.3 cubic feet) to 25 litres (0.9 cubic feet). The freezer is located at the top of the unit and the refrigeration compartment at the bottom. This model weighs in at 121.3 lb (55kg) and is 23.7 x 25.2 x 57.1 inches.

The ESCR355GE Stainless Steel model has a total capacity of 354 litres (12.5 cubic feet). The larger refrigeration compartment (258 litres/9.1 cubic feet) is located at the top of the unit, and the freezer compartment (96 litres/3.4 cubic feet) at the bottom. This model weighs in at 163.2 lb (74kg) and is 23.7 x 25.2 x 78.8 inches in size.

Features of Both

Both models have adjustable internal temperatures and reversible doors. The temperature range for the cooling compartment is between 0°C/32°F to 10°C/50°F. Whereas, the freezing compartment temperature can reach as low as -18°C/-0.4°F. For operation, both models need a solar panel, a 12 volt AGM, lithium or deep cycle battery and a 15 amp 12/24 volt solar charge controller. The battery ensures the refrigerator will continue running through the night and on not so sunny days. Whereas, the solar charge controller regulates the electric charge from the batteries and the solar panel(s). To find out how many solar panels/batteries needed to run your solar refrigeration appliance, check out EcoSolarCool’s blog post.

The refrigerators are perfect for a wide variety of situations from RVs, to cabins to on and off-grid homes.

Both refrigerator models can be bought from a local dealer or the Solar Power estore. Prices advertised on the EcoSolarCool website are $1,299.00 for the smaller Metallic Grey model and $1,650.00 for the larger Stainless Steel model.

EcoSolarCool Products all have these…

All the solar powered refrigeration and freezer appliances sold …

March 22, 2017 2 Comments

Food

Feeling Hot Hot Hot: Solar Cooking in Action

Cooking can be challenging in itself. Following recipes, getting the right ingredients and hoping it comes out tasting delicious – unless you’re a top class chef, everyone has had a fair few burnt dinners in their time. When you’re off-grid however it’s not just worrying about what it tastes like, but how to cook the food in the first place!

Harvesting the power of the sun for cooking has been a practice conducted for many years.

Solar cookers have been on the market since the mid-80s and have become a popular option for safe and easy cooking with no fires or fuel involved. There are obvious benefits to solar cooking, after the initial investment it is a free renewable source of energy. Not only this, but it is seen as a healthier way of cooking without smoke from fires etc.

Solar cookers convert the sun’s rays to infra-red radiation producing heat. Therefore, it is not the sun’s heat itself or the ambient air temperature outside the cooker that causes the food to cook.

There are three main types of solar cooker which can vary in their design and build.

The solar box cooker is derived from a box with reflectors that funnel the sun’s rays into the chamber which contains the food to be cooked. These models can reach very high temperatures, on average between 200-350°F, which is ideal for most baking needs. With a good heat retention and little need for supervision it is perfectly safe to leave food for long periods without fear of burning. Being a box shape these cookers are less likely to tip over and when constructed will have high levels of insulation.

The solar panel cooker on the other hand doesn’t reach temperatures quite as high; between 200-250°F. Essentially the design is a pot or pan within a plastic enclosure, with a 3-5 side reflective panel surrounding it to channel the sun’s rays. This type of design is best for slower longer cooking periods, leaving food very succulent. With no adjustments needed to track the sun, little supervision is needed.

Finally, the solar parabolic cooker can maintain the highest temperatures of the three main types and so can be used for grilling or even frying food. It can cook food much quicker, however usually smaller amounts than what can be held in the box or panel solar cookers. Also more attention is needed when cooking using this model, as the angle and direction of the cooker will need to be changed more frequently to track the sun.

There are many plans and designs for you to try if you want to have a go at a DIY solar cooker. Many designs include using materials commonly found around the home or are easily obtainable. For example, cardboard boxes, aluminium foil, black paint, some form of adhesive and even umbrellas!

If you don’t want the hassle

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February 16, 2017 No Comments

Food

Be Our Guest – Food Preserving Part 2

In Part I, I covered canning and smoking as food preservation methods. This article takes a look at refrigeration and dehydration.

Freezing and refrigeration is the easy way to preserve food compared to some other methods. The only problem is, once frozen or cooled it has to stay that way until consumption.

Before the wonders of electricity and modern technology, how did people do this?

On farms and in small villages it was common to have a spring house which would provide natural refrigeration. A stone building with troughs dug into the ground on which the house stood would be built over a natural spring. Water from the spring would flow through the troughs and jugs of milk or other produce could be placed in the channels. These would then be kept cool as the water flowed around them. Ledges and hooks would also be provided in the spring house, to hang meat and vegetables in a cooler environment.

If the house wasn’t built over a natural spring, water could be redirected from a nearby creek. Initially some spring houses were made of wood, however this was prone to rotting. Stone therefore is the better material, not only does it hold the cold better but it won’t decompose or decay with time.

Fancy building your own spring house? You can find out more at Bright Hub.

Another option which was used before electricity and still used today is root cellars.

These underground rooms stay cool in the summer but above freezing in the winter – perfect for fruits, vegetables and canned goods. The cool temperatures prevent bacterial growth and the humidity prevents withering. Ideally the cellar will have temperatures between 30 and 40 degrees Fahrenheit, have low levels of sunshine, good insulation from materials such as straw or soil and be easily accessible.

Root cellars come in a variety of forms from walk in rooms to putting trash cans in the ground to create a “mini” cellar. If you’re on a tight budget, take a look at this video by the Walden Effect, who made a root cellar out of an old refrigerator.

Speaking of refrigerators, if you want to be a bit more tech-centric, then there are various options for off-grid cold food storage.

Propane fridges have been a staple for many RV owners and in off-grid homes. Some models can run off propane, DC or AC, making them more flexible. Although these appliances are good for keeping food cold and frozen with ample storage, they do require some maintenance and if they break down can be expensive to repair. Not only this, propane may be unavailable or very expensive to get hold of in certain areas and some propane fridge models can be extremely “fuel hungry” – not exactly the most economical option. There is also an initial investment of over $1,000. Take the Dometic …

February 12, 2017 No Comments

Food

Be Our Guest: Food Preservation Part I

Charcutier Sean Cannon is opening his first restaurant, Nape, in London this month. Born and bred in Norfolk, Sean told the Guardian how growing up in a self-sustaining community influenced his cooking. His best kept secret – preserving.

“Whether it’s killing an animal and having lots of fresh meat, or early summer and everything is ripe, knowing what to do with a glut is key.” Cannon said.

If you live off-grid you’ll know that preserving food for future use is essential. Not only does it provide food security, but also allows you to taste sweet summer berries in the winter. By doing this age old tradition, it also stops more modern thoughts and concerns of “what is actually in my food?” If you do the preparing and the preservation, you know exactly what has gone into the food you will be eating.

There are many ways to preserve food including canning, freezing, dehydrating and smoking.

Canning is a valuable and low-tech way to preserve food. There are two main methods for this, either water bath canning or pressure canning. It is worth noting that water bath canning should only be done for acidic fruits, such as berries and apples. If canning other produce such as meats and vegetables, pressure canning should be used; otherwise there is a high risk of food poisoning.

The basic process is to heat water in your canner (or large pan if water bath canning). This should not be filled to the top; 3-5 inches should be left for your jars of food. Jars should have lids secured and be placed carefully into the canner, being careful not to knock other jars, as they could crack or break under the high temperatures. The jars should be immersed in the canner with the water just covering the lids. The canner lid should be locked in place if pressure canning and the jars left for as long as needed according to the recipe. After the required time, the canner should be allowed to depressurise if using a pressure canner, before the jars are removed. Heat protection and necessary precautions should be taken to ensure you do not burn yourself. The jars should then be left to cool and seal for a minimum of 12 but ideally 24 hours. The sound of popping and pinging will mark your canning success!

Canning is so popular because of the wide variety of foods that can be preserved this way and the length of time they will remain edible for. Plus there’s no worry of keeping food frozen or cool!

Canning does however come with an initial start-up cost. If you’re only looking to preserve fruits and jams, then water bath canning in a large pan is of course an economical way to go. However, if you’re looking to preserve a wider variety of foods which includes meat and vegetables, …

February 9, 2017 No Comments

Regen Villages, Off-grid, Sustainable, Eco-village, eco-friendly

Community

Regenerating the Eco-village

Self-sustaining communities that can talk to each other; sounds like something from the future doesn’t it? But Regen Villages is making this a reality – right now. The first Regen eco-village has begun building works in Almere, 25 minutes from Amsterdam, the Netherlands. The 15,500m² project will house 100 families and aims to be completed by 2018.

But what is a Regen Village?

Founded by James Ehrlich, a senior technologist at Stanford University, in 2015, Regen Villages has a holistic approach. A regenerative system combining new technology and renewable energy powered homes, with organic food production right on the doorstep.

The houses vary in size and are built inside a greenhouse “envelope”, with some even having terraces. Each home has a built in water collection system, solar panels and are passively heated. The community has a seasonal garden, biogas facility and aquaponics amongst other things.

The base of the villages is that the output of one system is the input to another. Waste from the homes is sorted into different categories. Bio-waste is used in the Biogas facility, whilst compost is used as food for livestock and small flies. The flies are fed to fish and the waste from both them and the livestock fertilises the seasonal gardens. The plants in the aquaponics facility and seasonal gardens produce fruit and vegetables for food, whilst the livestock and fish provide a source of protein. Rainwater is collected and stored at the houses and water produced at the biogas facility is also stored. Grey water is separated and used to irrigate the seasonal garden, whereas clean water is put into the aquaponics. Solar cells provide the energy for homes and also to the “smart grid” which can be used for charging electric cars.

Regen Villages, who are partnered with Danish architects EFFEKT, have been termed the “Tesla of ecovillages” paving the way for new innovative developments. Plans include villages being linked up to the cloud and being able to communicate with each other through the internet. In this way communities are self-reliant and off-grid but can still learn from each other.

What about the future?

At a conference held at Sliperiet, Umeå University, Sweden James Ehrlich spoke of the future for Regen Villages. After the completion of the Almere pilot, EU funding of a proposed 300 million euros (approximately $319 million) will enable projects in Sweden, Norway, Denmark and Germany to go ahead. These are aimed to be carried out during 2018-2022. Sights are then set on developments across Malaysia, Saudi Arabia, India, China and parts of the US, with government investments. As Ehrlich outlined, by targeting a challenging cold environment first, Regen Villages can be adapted to suit different climatic needs.

Off-grid sustainable greenhouse communities are not at all futuristic and Ehrlich is keen to make them a reality.

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January 31, 2017 1 Comment

Community

Root cellars

With spring in the air, summer right around the corner, many of our gardens are booming with lots of produce, much of it we eat right away, but it’s nice to be able to save some for later in the year, that’s where root cellars come in handy, they keep the temperatures moderated (not too hot, not too cold) and keep the humidity consistent so our fruits and veg stay fresh longer.

Root cellars, as the name indicates are dug into the ground, if you have a hill or slope you can incorporate that into your design making it unnecessary to dig a hole but rather tunnel into the hill. You can also place a structure on top of the ground and pile dirt around the sides, even over the top if it’s strong enough.

There are many ways to create a root cellar, from creating a large walk in space to burying an old fridge or freezer in the ground. Here are a couple of ways to do it. Do you have a root cellar? If so, how do you use it and how do you like it?

https://youtu.be/C32MqyE26w4

https://youtu.be/9FElJ1PLzoQ

https://youtu.be/aLM6rWmQxic

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120WH CAPACITY: The power station has a power capacity of 120Wh/33,000mAh which the camping power supply can power most electronic devices efficiently. It can fully charge mobile phone 10+ times, the laptop 2 times, the CPAP machine 3 hours (the time... read more

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May 19, 2016 No Comments

Community

Improvements on the rotisserie

The chicken rotisserie has really been a hit around the SkyCastle, PB has been working on it, tweaking it, improving it, making it work better and better. We cooked the best chicken to date on it the other evening, I didn’t have to work that day, I brined the chicken overnight in salt water, it cooked for about 2 hours, I added 6 small baking potatoes wrapped in foil for the last hour of cooking. We have been discussing all the other things we could cook on this, I’m thinking corn on the cob, smaller chickens (Cornish game hens) and the such.

Here is what PB had to say about it in his own words:

The professor strikes again!

I (lol, get ready) re-engineered the rotisserie mechanism, trying to add some ‘run time’! Took me all day, runs good, and because I got a gear ratio assembled backwards, lol, I did nothing but add another shining tutorial on my fb page for yall! ——- I’m feelin’ like an ‘Einstein’, lol.

I’m going to get the gears corrected and make a fresh chicken for Wretha as she did not participate in the first two test chickens for obvious reasons! (mainly, so I could be credited with saving her life!) Today she’ll be here all day, home form work, waiting, tick, toc, for the best chicken so far. Actually, she’s preparing and starting the chicken, and I’ll babysit the machine.

Last night she breined, bryned (however), the chicken,,, and she’s gonna be in charge of this one! I’m lettin’ her ‘chef prowess’ shine. Fixin’ that chicken all up with it’s own zip code and everything! She’s gonna have a blast. I guarantee it!

I’ll still act as, ‘spit boy’ because,,,, I like being ‘spit boy’! Just sittin’ there with the weather, tic-toc-ing past… Makes me feel, primitive! Like a million years old! — and that’s worth something!

and

Chicken #3. The Majik Chicken

This was a fresh chicken that Wretha fixed up and it turned out so juicy and with so much flavor! It put me in an instant 9 hour coma! Thank you Wretha, Executive Chef at SkyCastle! Best meal so far.

The heating section is working fine in the rotisserie. I increased the gas flow and added more ‘breathing’ holes. The flame is blue, contrary to the video, as I had bumped the cooker just prior to the video, thereby disturbing some rust (iron oxide) and causing red colored flames. I ran the burner at about 2/3d’s of ‘wide open’ and saved some fuel. Plus, getting things too hot seems to cause a smoke, from the spattering of chicken fat, that imparts bad taste. I’ll make a suitable knob for the gas valve soon.

The rotisserie mechanism ran much better than expected this time. After swapping the chain driven gears and getting the ratios correct, it ran dependably, for an

…

September 10, 2015 No Comments

Community

Low-energy rotisserie made from scrap

The chicken cooker went live, this is something PB has been working on for a few months now, I might have thought it wouldn’t be finished, but I stopped doubting PB a long time ago.

He wanted a dedicated chicken rotisserie cooker and needed a way to make the chicken turn on a spit, we considered buying an electric motor to achieve this, but in good PB fashion, we call it Bobbage, he used miscellaneous parts found on the property and manufactured a clock works pendulum and weight that would turn the chicken over the heat.

He spent the most time working on and tweaking the clockwork mechanism, going through several different iterations, he finally settled on this design. The body of the cooker used to be the main body of a Lehman’s manual washing machine, we received that many years ago from a neighbor, PB fixed her chainsaw that is no longer made and parts aren’t available, she really liked that chainsaw and didn’t want to have to buy a new one, she had this manual washing machine but never used it. I didn’t like it much once I tried it, but the wringer on it was worth its weight in gold.

So PB took the stainless steel body and made that be the body of the chicken cooker. He used a lightweight sink for the lid. The main part of the clockwork mechanism is an old circular saw blade, the chain and sprockets came from an old trash compactor that someone gave us years ago.

This is propane fired, but it can be made to use wood or charcoal.

The rest of the materials were scavenged from here and there. I purchased a chicken from the grocery store a few days ago, I am shocked at how expensive chicken is now, they were running near $10 for a medium-small chicken! When I got home, PB had the chicken turning on the spit.

It still needs to be tweaked, but for the first test run, it was pretty tasty :)

https://youtu.be/xtkgOgu45wY

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August 23, 2015 No Comments

Community

Pizza pizza

This past week was a hard one, my work partner and I worked extra long days so that we could have a few extra days off over the weekend, that meant 12 and 14 hour days, I’m not complaining though, it’s work, I enjoy doing it and I get paid well enough to be happy with it. I don’t have to go back to work until Tuesday, so that gives me a few extra days to catch up on some needed rest and chores.

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October 19, 2014 2 Comments

Freezing food

For the longest time, I’d buy my produce at the farmer’s market over the weekend. When the next Friday rolled around and I hadn’t used everything, I’d regretfully throw away the excess.

Now I’ve invested in a low-energy freezer, powered from my local year-round creek. It was a big budget item but its changed my life and as I learn how to properly freeze produce, I’m giving new life to my budget — and my cooking.

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$192.98 (as of April 18, 2024 14:24 GMT +01:00 - )

200W Portable Power Station, Powkey 120Wh/33,000mAh Power Bank with AC Outlet, 110V 6 Outputs Solar Generator External Battery Pack with LED Light for Home Use and Outdoor Camping

Now retrieving the rating.

31% Off ~~$149.99~~ $102.99 (as of April 18, 2024 14:24 GMT +01:00 - )

Portable Power Station 600W, Powkey 296Wh Battery Backup with 2 Pure Sine Wave AC Outlets, USB-C PD100W and 2 Wireless Chargers, Solar Generator (Solar Panel Optional) for Outdoor Camping/RVs/Home Use

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October 3, 2014 1 Comment

FOOD

Two New Models

Features of Both

EcoSolarCool Products all have these…

Harvesting the power of the sun for cooking has been a practice conducted for many years.

There are three main types of solar cooker which can vary in their design and build.

If you don’t want the hassle

Before the wonders of electricity and modern technology, how did people do this?

Another option which was used before electricity and still used today is root cellars.

Speaking of refrigerators, if you want to be a bit more tech-centric, then there are various options for off-grid cold food storage.

There are many ways to preserve food including canning, freezing, dehydrating and smoking.

Canning is so popular because of the wide variety of foods that can be preserved this way and the length of time they will remain edible for. Plus there’s no worry of keeping food frozen or cool!

But what is a Regen Village?

What about the future?

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