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Where to Buy Hop Rhizomes

First, the bad news. If you didn’t already order hop rhizomes this year, it’s probably too late to get them.

Hops grow from rhizomes, as do ginger, bamboo, tumeric, and some species of iris and ferns. A rhizome is a characteristically horizontal stem of a plant that is usually found underground, often sending out roots and shoots from its nodes.

The good news that hops are easy to grow and, if you are interested in growing them, you can start planning now for next year. We purchased several kinds of hops from a favorite company of ours, The Thyme Garden Herb Company, 6 or 8 years ago. We were pleased with their prices, their shipping costs, and their quality; our hops are healthy and prolific in addition to being a very cool plant.

Posted in • Growing.

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Cotton Fabric Shower Curtain

What’s this title got to do with gardening, you might wonder.

Good question, indeed. Here are a few things that come to my mind– and maybe a surprise at the end.

Most shower curtains or shower curtain liners are made of plastic. Plastic, you may have heard, is not particularly good for the environment. To start, petroleum, a limited resource, is used to make plastic. For the most part, plastic items do not necessarily have a long use-life. When they are no longer in good condition, fashionable, or new, plastic items are disposed of. Although the recycling industry has certainly grown in our lifetimes, most no-longer-needed plastic items end up in the landfill, where they will slowly– as in 500 years or more slowly– breakdown.

I’m not anti-plastic however. There are many plastic items which make life better for us all, from medical equipment to children’s car seats to plastic lenses. All of those seem to be good uses of plastic. When there are better alternatives, however, like in the “paper vs plastic vs reusable” bag debate, we need to become informed so that we can make better choices– or at least recognize the results of and our responsibility for the choices that we make.

It doesn’t take much thought to see the limitations of plastic shower curtains. A new one fresh out of the wrapper has the distinct odor that can be characterized as off-gassing, if you think about it. Cheap shower curtain liners blow about as one showers, and heavier, expensive ones are… more expensive. The crevices of plastic curtains tend to get gunky and that leads to mold. Plastic shower curtains are not easy to clean either; to get them really clean, scrubbing is required. I’ve tried machine washing and I don’t advise it; plastic shower curtains are not up to the vigorous agitation. When a plastic shower curtain gets worn, torn, or too much trouble to clean, the common option is to throw them away. One might manage a reuse as a drop cloth, but there’s not much use left in an old plastic shower curtain.

When we got to a shower curtain replacement crossing a few years ago, we decided to give a cloth shower curtain a try. Friends of ours had reported that they were delighted with theirs. We ordered and used a hemp shower curtain for a couple years. We liked a lot of things about that shower curtain, including its environmental friendliness, but we had a few issues. The cloth was heavy, which didn’t make drying very easy or quick. The heavy weight fabric also made for a more awkward washday. It tended to get a bit musty and eventually a little mold set in.

About two years ago, we decided to replace that shower curtain with a cotton fabric shower curtain from Greenfeet, a reasonably priced online store specializing in “practical, well-made products with a green twist.” The fabric weight is much lighter, which makes for more light in the bathroom and a speedier drying time. It’s very easy to take down, launder and hang up again. Finally, the cotton version of the shower curtain is nearly 1/3 the cost of a hemp shower curtain.

Now for the surprise. What do you do with a cloth shower curtain when its no longer needed? This summer, I plan to find out in another “compost experiment.” I plan to use the old hemp shower curtain as landscaping cloth in our yard, in an area where I want to keep down weeds. We’ll put yard waste on top of the cloth to help keep the weeds down and to encourage the cloth in its decomposition. I plan to keep track of the process with post and photos.

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Hops for Dinner: Sauteed Hops

Last summer, I read somewhere that in medieval times, people ate hop sprouts in the early spring. Sometimes called “hop asparagus,” the tender young hop shoots were steamed or sauteed. (I thought I’d read that on Wikipedia, which is the source of most of my random knowledge, but I can’t find the reference there now.) I could imagine that in the Dark Ages, after months of cold-cellared root vegetables, a little bit of fresh green would be an amazing treat. Jim is usually game for culinary experimentation so I thought we’d like to try eating hops too. By mid-summer, however, our hop vines were no longer at the sprout stage, but more at what Jim calls the “Jack and the Beanstalk” stage so I tucked away the thought of cooking and eating hops until this spring.

So on Sunday, I snipped what seemed like a pile of hop shoots about 5 to 6 inches long with kitchen sheers. (We have let our hops grow a bit too enthusiastically in years past, I’m afraid; a friend says he thins his hops to only one or two vines so I knew we could spare meal’s worth.) In the kitchen, I washed the hop shoots and trimmed off a few of the longer stems.

Then I sauteed them in butter. The cooking time was only a few minutes, maybe 2 or 3. The shoots are quite delicate, as you can see, and they do look more than a little like miniature asparagus.

sauteedhops1

They made for an interesting, though not necessarily filling, side dish. They are quite pleasant and do taste very similar to a mild sort of asparagus.

Other people enjoy eating hops too, as I found here and here and here. Some of their recipes are much fancier and have fancier accompaniments than mine.

I can put “eat hops” on my Done That List. My curiosity has been satisfied: I’ve eaten hops. And I think I’ll do it again next spring.

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Freezer Mead

20-Minute Jan and I made a batch of mead this week whose nearly sole purpose was to use up ingredients we had around the house.

Honey: We had, by extremely rough estimate, 8 pounds of Orange Blossom honey from the bottom of a tub of the stuff I got several months ago. It had started to crystallize a bit but some warm water loosened it enough to be removed with a sanitized spatula. I expect I’ll add upwards of 4 pounds of honey in addition to this when I transfer it to the secondary fermenter. I’d like a little bit of residual sweetness to help carry the fruit flavor but I’ll test it at transfer time.

Fruit: To this honey, we added all of the frozen fruit we had from the garden left over from last year. We figured it would only be a short time until we got fresh berries so we *might* be able to do without a supply in the freezer. There were a couple large-ish bags of black raspberries, one moderate bag of black currants and two small bags of…, well, I thought they were gooseberries but they had turned red in the bag. They sure tasted like gooseberries. There was also a small bag of dried cherries that we tossed in as well. Frozen fruit, I’ve found, works nicely in mead because the freezing process ruptures the cell walls and makes all the berry flavor available for the mead. All these ingredients went into a sanitized 3 gallon carboy, along with enough water to bring it up to the neck. Nope, these aren’t very precise measurements but this is the mead equivalent of a harvest ale, I figure, where one uses fresh untested hops so the bitterness can only be estimated and the exact recipe never repeated. The color is spectacular, a deep bluish purple. It will definitely stain anything it touches so if it’s bad mead, at least it might be good dye. (grin)

Yeast: The yeast I used was a package of dry ale yeast. Ale yeast doesn’t tolerate a very high alcohol concentration so it dies out while there’s still some sugar left in the mead. A wine yeast or even moreso a champagne yeast might make this fruity mead a bit too dry. And I opted for an ale yeast rather than a lager yeast, not so much due to fermentation temperature, because my basement brewing area is quite cool at this time of the year, but because I wanted that fruitier flavor that ale yeast gives, rather than the clear, clean profile of most lager yeasts. Plus, it was the kind of yeast I happened to have in my fridge.

By the next day there were polite periodic burps coming from the air lock which indicates fermentation had begun. I’ll check in again with it in a couple weeks and make adjustments then.

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Farmers’ Market Foray #1 – Brassicas

Yesterday I went to the Ann Arbor Farmers’ Market for the first time this season, well, the first time as a gardener. The weather has been alluringly nice, nudging 80 degrees F which of course tempts me to go against my better judgment and plant seedlings in the still-too-cold soil. But it’s not too cold for all seedlings, namely those hardy members of the Brassica family. Continued…

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