Today’s agri-food systems are almost entirely dependent on fossil fuel energy for everything from food production to transportation to food preparation and storage. The structure of agriculture production, aided and abetted by government policies, has spurred the expansion of farm specialization and consolidation, monocultures, the delocalization of agricultural production, and the adoption of industrial farming practices. The increase in globalized food production, which has come at the expense of local production, is sustainable only as long as cheap energy supplies can subsidize the transportation of goods across long distances. It will take deep-rooted structural and institutional changes as well as lifestyle changes on the part of individuals, their governments, and societies to transition to a more sustainable, non-petroleum based food system which oil depletion and rising costs will inexorably force on us.

Farming itself has become the least profitable and least energy intensive segment of the entire economy of agriculture. Only one-fifth of the energy that goes into our mouths is actually used for growing food. The rest goes to transport, processing, packaging, marketing, and food preparation and storage. Farmers end up with only 10% of the total food dollar, while 25% pays for farm inputs and 65% goes for transportation, processing and marketing. A century ago, farmers ended up with closer to 40% of the food dollar and most farm inputs were produced by the farmers themselves by using draft animal power, storing seeds, and using animal manure for fertilizer.

As oil declines, industrial agriculture in its current form will become impossible. It will prove increasingly difficult to feed the world with diminishing fertile land and water resources. The current structure of power relations and resource control in the United States prevents the widespread move away from fossil fuel based agriculture and transition to localized, sustainable agriculture. Without a change in the status quo, small local and sustainable producers cannot compete against fossil fuel subsidized agribusiness. But the reality is that the present agricultural system cannot be maintained for much longer. Decreasing oil production and rising oil prices will effectively bankrupt the American agri-food system. Without petroleum and all of its benefits, there will be little choice but to revert to a system of local, organic production and consumption.

Peak oil will turn our entire world upside down. There will be a return to localized, small-scale photosynthesis-based, appropriate-tech agricultural production and an end to the domination of economic and power structures that place profit above all else.

Now, I can buy all of this except the last part of the last sentence. I’ll believe in the end of avarice only when I see it.

And the ducks have arrived, special delivery by U.S. mail, 19 day-old ducklings squashed together for warmth in a 12 x 10 x 6 cardboard box. Here they are – seven Pekins, six Rouens,  and six Khaki Cambells – in their new quarters in the brooder room of the poultry shed.

In addition to the ducklings, you can see the heat lamp for warmth, the automatic feeder, and the plumbing for the automatic waterer (hidden behind Zooey the duckshund). We’ll have six Muscovys arriving in late May or early June.

Zooey has never shown much interest in the sheep, but she’s fascinated by the ducks. Her new assignment, when the ducks get old enough to be outside on their own, is going to be to round them up every evening and herd them back into the poultry shed for protection from night time predators. We’ll see how that works out.

You may ask, why bother to raise a few ducks? It’s most certainly not going to provide an income stream worthy of mention.

John Michael Greer has a post this week that helps explain why it’s not only worthwhile, but an enriching endeavor. It’s all about reinvigorating the household economy.

Here’s a chart from Wikipedia, showing how the labor force participation rate changed from 1948 to 2006:

United States' Labor Force Participation Rate 1948-2006. Source: United States Bureau of Labor Statistics

And this chart from a post at Calculated Risk breaks the labor participation out by gender:

A good part of the gain in per capita GDP over the last 60 years is the result of increased labor force participation, especially by women. Americans have been abandoning the household economy for the money economy. And as Greer describes, people are often worse off as a result of the trade.

What’s all this got to do with ducks? Ducks are hard to find, and expensive. Check out Willamette Local Foods: ducks range in price from ~$30 for a small one to ~$45 for a large one. Duck eggs are expensive, too – $7.20/doz. Ducks and duck eggs are a luxury we could seldom afford, if we had to pay cash. But we can raise them ourselves, and live richly.

Same thing goes for lamb. Leg of lamb goes for ~$8/lb, and lamb loin chops even more. We first raised sheep ourselves because we can’t find good lamb at local supermarkets, and we couldn’t afford it if we could find it. Now we raise a little, sell a little, and live wie Gott im Frankreich.

And then there’s wine. A decent bottle of Pinot Noir fetches ~$15/bottle. We grow our own grapes, make our own great wine (if I do say so myself), and have a bottle on the table every night, plus plenty to share with friends. That adds up to a minimum $5,500/year – way more than we could afford, in after-tax dollars, if we had to buy it from a wine shop.

Plus we don’t have to commute to work, we don’t have to do shit work,  we don’t have to put up with bosses, we don’t have to worry about getting laid off or fired. We get to putter around the farm most of the day, enjoying the sunshine or the rain, the fields and the woods, and the company of each other and our critters.

Now, if we could only raise doctors and nurses . . .

Readers of Jim’s blog are fully aware that we’ve been planning to build an outdoor brick bread and pizza oven because we simply couldn’t get any home-made bread to come out the way we like it: chewy, stretchy on the inside and very crusty on the outside.

And of course, it wasn’t available in any store here, in our area. The closest we ever came was the La Brea sourdough baguette which we used to buy by the dozen, frozen, from our Lebanon Roth’s grocery store and bake as needed. When Roth’s closed its Lebanon store, there went that source.

I experimented with any and all recipes I could find, collected from friends, the Internet and my old recipe files. I sprayed the oven to create steam, I worked quickly, I kneaded diligently – and it seemed that I worked with a new recipe every week, either with or without my sourdough starter. Not a single one was satisfactory. The breads were good, but they didn’t have the texture I wanted to achieve.

My last resort was an outdoor brick bread oven, fired with wood, to be used once a week for pizza, bread, and chicken (in that order = the order of available heat).

Then one evening we were at our friends Linda and Robert’s house in Scio for dinner. Linda fixed coq au vin. We brought bread and our own wine to contribute, Robert shared his wine. The conversation centered around food and focused on bread. When I was done lamenting my unsatisfactory loaves, Linda asked, “Why not try no-knead bread? It’s easy, and results in a bread that sounds just what you’re looking for.” Now why I hadn’t heard about no-knead bread before? The very next day I dove in – and ended up baking myself right out of a bread oven.

It is an amazing, and amazingly simple recipe. It doesn’t require any fancy equipment, elaborate preparations or muscle power. All you do is mix in a bowl3 cups flour with ¼ tsp instant yeast, 2 tsp salt and 1 5/8 cup lukewarm water, using a wooden spoon or rubber spatula.

Cover the bowl with plastic wrap and let sit in a warm place (warm room temperature, out of any draft) somewhere between 14-20 hours. I place mine on a shelf above our woodstove.

The dough then looks pretty spongy and wet.

Coat your fingers with flour, lift the dough on a floured surface and fold over twice. Cover with plastic, let sit for 15 minutes, and then shape the dough into a ball, using enough flour on your hands to handle the still very sticky dough. Put the ball on the kitchen counter or a cutting board, seam down; sprinkle with more flour, cover loosely with plastic and then with a towel, and let sit on the kitchen counter for up to 2 hours.

During the last 30 minutes start the oven by preheating it to 450 degrees Fahrenheit and put a Dutch oven or any baking dish with a lid inside the oven, so the dish can get hot also. When the oven and the dish are heated, take your dough and place it inside the dish.

Put the lid on and bake for 30 minutes. After 30 minutes, remove the lid.and bake your bread for another 20-30 minutes. Take the bread out of the oven and take or turn it out of the pan to cool a bit (if you can wait!).

THAT’S IT!

Try not to eat the whole loaf all at once (I put on a whole pound after the first 2 loaves). It is very crusty outside, perfectly chewy inside and has those big holes that we all identify with “hearth, artisan” bread.

If you can get bread like this out of an ordinary kitchen oven that can be fired up every day with the turn of a knob, why go through the expense and effort of building a specialized bread oven that, because of the cost and effort of heating with a wood fire, you’d probably only use a couple times a week at most?

If your dish is round, your loaf will be (somewhat) roundish (free style); using an oblong dish will obviously change the shape. I’ve been searching for more shapes with lids, since the lid is the secret to the dish creating its own steam oven.  I have found one great website – www.breadtopia.com, headquartered in Iowa. They carry a round and an oblong clay baker, called La Cloche, a version of the German popular Römertopf. I ordered the oblong clay baker as the round one is on back order right now.

In my e-mail I had asked about the lead-time for that and Eric, the owner of Breadtopia, called me on the phone within minutes of my query and answered my questions personally.  And I got email confirmation that my order had shipped, the very same day. I’m so impressed with this outstanding customer service that I want to spread the word.

Meanwhile, I’ve been experimenting with different types and various ratios of flour:

1. All 3 cups bread flour (King Arthur is the best, I think).
2. 1 ½ cups bread flour – 1 ½ cup hard white winter wheat ground myself with my flour mill, from a friends’ farm just outside Albany.
3. 2 cups of my own milled flour and 1 cup bread flour.
4. And even all 3 cups of my own milled flour.

The results were all good, but the No. 2 version of equal amounts of bread flour and my own milled flour were the best – chewy inside, hard crusty outside, a bit heavier (because of the whole wheat) but not too dense. Next I will experiment with using my sourdough starter as a portion of the dough. Lessen the amount of water to achieve the same texture should theoretically work. Stay tuned!

Over the last week of clear weather, temperatures have been cool at night – like in the low twenties – but have been getting up to the low or even mid-sixties during the day. In the greenhouse, minimums are in the low forties, with maximums reaching the low seventies. Time to plant seeds!

Two weeks ago I planted seeds left over from last year: the first batch of lettuces, and herbs – parsley, chervil, cilantro. Those seeds have already sprouted. As soon as the plants are big enough, they’ll be set out in cold frames, where we’re still harvesting lettuces planted last fall.

This weekend, after a seed-buying expedition to Nichols in Albany, it was an orgy of planting. Six types of lettuces: Australian Yellow, Black-Seeded Simpson, Flashy Butter Oak, New Red Fire, Red Velvet, and our old favorite Merlot. Artichokes, to replace any that may not have survived the brutal cold of early December (at least some old plants show signs of new growth, too soon to know how many). Two new varieties of cabbages – Megaton and Stonehead – to expand on last year’s very successful experiment with sauerkraut. Cauliflower: Snow Crown and Cheddar. Lemon cucumbers. Tomatoes: Oregon Spring, Siletz (would have planted Legend, but I proved to have saved an empty seed packet). Peas, snap and sugar pod. Winter squash – Cornell’s Bush Delicata, our favorite (I know, it seems awfully early, but you catch the planting bug . . . ). And flowers! Sunflowers, pansies, violas, nasturtiums, all in several varieties and mixes. All to be set out at the appropriate time.

Even with all this planting, the greenhouse isn’t even near full. No more seed trays in the windowsills in the house!

We got a whole selection of commercial-grade seed trays in various plug sizes from Yarnell’s Red Barn nursery in Stayton – for a mere dollar each. The planting mix we made ourselves, from compost run through our Steinmax chipper-shredder.

Garlic, onions, and shallots have been in the ground since last fall. Oops, forgot the leeks! Put that on the list for the next visit to Nichols, along with Legend tomato seeds and doubtless a few others we’ve overlooked.

Over the weekend we raised the borders of the herb garden and added several inches of compost. Got the raspberries pruned, and dug up a couple of dozen plants to give away to friends.

Now comes the true test of the greenhouse, to see if we can sprout all these seeds with no heat other than from passive solar gain, and no protection from cold other than thermal mass and insulation.

Gabrielli points out in his presentation that the world will need to produce oil from new sources equivalent to one Saudi Arabia every two years to offset future world oil decline rates – which he sees at about 5% per year.

Finding and bringing to production the needed magnitudes of new oil is simply not going to happen. Even managing to maintain historically observed decline rates may prove to be a challenge. Take Nigeria, for example. As the world teeters at the edge of economic and political collapse, Nigeria seems to be going over the edge. Nigeria, which in 2008 produced over two million barrels of sweet crude a day and today provides 9% of U.S. oil imports, could vanish as an oil exporter, virtually overnight. Despite its enormous reserves, Venezuela is looking none too stable as a producer and exporter, either.

Chris Nelder takes a close look at Mexico, Venezuela, and Saudi Arabia and warns the oil export crisis has arrived – we just haven’t felt it yet:

[W]hen oil prices rise again, the pain will be far greater for the U.S. than it is for our top suppliers. Next time, the spear of declining oil exports will puncture a lung.

If the gap between demand and supply shown in the chart above cannot be filled with new supply, the only alternative is for prices to increase to reduce demand to equal supply: “demand destruction.”  That means economic shrinkage rather than growth, and a consequent financial crisis of epic proportions. Consequently we are going to find it harder to extract other energy and mineral resources. As George Mobus points out in a post at The Oil Drum, our net energy is already in decline and that is at the root of the global economic problems we are seeing. You cannot have a growing economy when the basis of all economic wealth production is in decline.

The economic tremblings we’ve seen over the last couple of years may prove to be mere foreshocks. No matter how many trillions we throw at the problem, all the king’s horses and all the king’s men won’t be able to put Humpty Dumpty back together again.

Rather than trying to save the irretrievably lost, we’ll have to accommodate ourselves to the new reality:

We can only start simplifying our societies and giving up the many discretionary expenditures of energy that we currently enjoy without much thought. We can learn to once again live on real-time solar influx via our food raising systems. And even then we are talking about an ability to support only a small fraction of the current population. Ironically the simplification of society involves the increasing complexity of individual lives. What this means in practice is that each individual must start to become more of a generalist in terms of the functions that support life. Everyone will have to become a food grower! Believe it or not that isn’t simple! Knowing how to grow your own nutrients is actually quite complicated and will demand a whole new set of cognitive skills.

For the environment, peak oil and economic collapse offers a glimmer of hope. For example, oil accounts for 43% of our CO2 emissions from energy use. Consequent economic collapse will mean that a lot of coal plants in the works will never get built, and maybe we’ll even see existing plants begin to wither away.

In a speech before the Commonwealth Club in San Francisco, Martenson lays out the hard facts:

• There are 70 million more people on the surface of the planet this year than last year.
• Each of these new humans consumes some amount of resources such as food, oil, air, soil, water, copper, coal, or timber.
• Someday, perhaps already, maybe a little later, the global flow rate of oil coming out of the ground will peak and then decline inexorably thereafter.
• From 2000 to 2008, eight short years, the total amount of debt in this country doubled while no net jobs were created and median incomes actually went backwards.
• During the industrial revolution, humans have consumed vastly more energy each decade. During the lifetime of a 22-year-old, humans will have burned more than half of all the oil ever consumed throughout history.
• Oceanic fish stocks, ancient aquifers, and topsoil are all being depleted at unsustainable rates.

Martenson goes on to explore the implications of these realities. To summarize:

All these facts share a single common feature: they are tied to exponential growth in some way. There’s nothing inherently wrong with exponential growth, as long as you have unlimited room and unlimited resources. We live on a finite planet. Time runs out in a hurry towards the end of any exponential growth system, forcing hurried decisions and severely limiting options. And there are clear signs that several key resources on our planet are in their final minutes.

Just as higher prices for fish will not cause more cod to come from the depleted fisheries, oil fields will yield their treasures in accordance to geological limits and not because our economics textbooks say they should.

Adapting to a future of less and less oil will take decades of preparation – but we’ve not yet even begun. TIME is a critical factor. SCALE is an issue. And then there’s COST.

COST – now there’s the economic rub. Every dollar in circulation was loaned into existence, with interest. The effect of loaning all of our money into existence, with interest, is this: there is always more debt than money floating around in the system. Always. And the amount of debt will compound over time – that is, it will grow exponentially. To service the debts that are growing exponentially, the economy must also grow exponentially.

See the problem?

An energy crisis rooted in resource limits will quickly translate into an economic crisis unlike any other. Consequently,  the era of growth is ending and what Martenson calls “an exciting new chapter” is about to begin.

Why the optimism? Martenson sees our challenge as not to find vast new resources to exploit, but to undertake the far more sophisticated and worthwhile task of using what we’ve got more wisely. A life with less pollution, more free time, meaningful jobs, more happiness, less stress and greater connection to each other as well as to nature are all within the realm of the possible.

As Martenson says, the longer we fiddle around the more our options shrink. Let’s hope it’s not already too late.

Contrary to the hopes of many, there is no clear practical scenario by which we can replace the energy from today’s conventional sources with sufficient energy from alternative sources to sustain industrial society at its present scale of operations.

The study warns that conventional energy sources such as oil, gas, coal and nuclear, “are either at or nearing the limits of their ability to grow in annual supply, and will dwindle as the decades proceed but, in any case, they are unacceptably hazardous to the environment.”

The report, Searching for a Miracle: Net Energy Limits & the Fate of Industrial Society, was published by the International Forum on Globalization with content provided by the Post Carbon Institute. The report is said to be “the first major analysis to use the new research tools of full lifecycle assessment and net energy ratios to compare future scenarios for how industrial society can face its long term future.”

The report asked the basic question: Can any combination of known energy sources successfully supply society’s energy needs at least up to the year 2100?

And the answer:

It is reasonable to conclude . . . that a full replacement of energy currently derived from fossil fuels with energy from alternative sources is probably impossible over the short term; it may be unrealistic to expect it even over longer time frames.

The easiest way to replace our current energy sources – while at the same time reducing greenhouse gas emissions – is to use less energy. Maxine Savitz, a member of the President’s Council of Advisors on Science and Technology, says the energy efficiency gained through new technologies in buildings, cars, and industry could reduce energy use as much as 30% by 2030.

That wouldn’t get us very far. A 30% gain in energy efficiency would only be enough to offset projected growth in energy consumption through 2030.

Political leaders have yet to come to grips with the question, what will follow “industrial society at its present scale of operations”?

So what is real wealth? We might say it is anything that has a real intrinsic value: land, labor, knowledge, food, education.

Most valuable of all are those forms of wealth that are beyond price: Love, a healthy, happy child, a job that provides a sense of self-worth and contribution, membership in a strong caring community, a healthy vibrant natural environment, peace—none of which find any place on Wall Street balance sheets or in our calculations of GDP.

Pull back the curtain, as the financial crash has done, and the truth is revealed that Wall Street acquires its power by destroying real living wealth to create phantom financial wealth. Wall Street is more than immoral, it is an institutional manifestation of evil.

The full text of Korten’s speech was published in Yes Magazine. A one-page version is not available, so you have to click through five pages (most annoying!). The excerpt quoted about is found on the second page.

Korten argues that our economic and political systems no longer work for or protect the public interest:

From the late 70s onward, Wall Street market fundamentalists mobilized to roll back the rules to unleash a consolidation of corporate power and de-link it from public accountability. Their right-wing social-engineering experiment allowed Wall Street to colonize the Main Street economy, decimated the middle class, undermined democracy and sense of community, reduced our national happiness index, and brought financial, social, and environmental devastation wherever it has reached.

Korten pleads for an economic system based on three foundational principles: ecological balance, shared prosperity, and living democracy; and for a shift from a “production-oriented” measurement system to one focused on the well-being of current and future generations.

Bring down Wall Street? Fat chance. But then again, who could have imagined that the Soviet Union would collapse and disappear, virtually overnight?

In the past, I’ve been using our own compost for planting seeds. Everything goes into the compost pile: food scraps, garden waste, grape stems and pomace. Turn it over once, and a year later it’s transformed itself into beautiful rich, black, and crumbly soil. Our compost bin is to the right in this photo.

That’s composted bedding straw from the sheep barn on the left, under cover to keep it from getting saturated over winter.  It will go into the garden and vineyard next spring.

I got some used seedling trays, cheap, from the Red Barn Nursery in Stayton. Perfect for starting seedlings for transplant into larger containers as they grow. But the compost as it comes out of the bin is a little too coarse than it ought to be for starting seeds. I tried putting it in a blender, but that didn’t work. The solution: a big blender, in the form of a Steinmax 1800 electric chipper/shredder.

The Steinmax 1800 sold in 1986 for $230. I found one on Craigslist for $75. It needed a bit of refurbishing – welding, hammering, patching, rewiring, lubricating, painting. The results?

Beautiful stuff, the texture and color of coffee grounds.

We used to have a big, gas-powered chipper/shredder, thinking that we’d shred plant material before it went into the compost bin. But that didn’t work well, it was too much work, and the machine was hard to start and noisy to run. We soon sold it. But after a year of composting, the course compost (fine for amending soil in the garden as is) slides readily into the maws of the shredder. Letting all the heavy lifting happen by itself in the compost bin is definitely the way to go. Do seeds like it? See for yourself.

We’re still getting fresh peas out of the garden, despite repeated frosts and rains. Here’s how.

A similar cold frame will enable us to harvest lettuces all winter – as long as the gophers don’t move in.

]]> http://casafoodshed.org/archives/2009/10/23/moving-into-winter-on-the-farm/feed/ 0 http://casafoodshed.org/archives/2009/10/08/cabbage-never-tasted-so-good/ http://casafoodshed.org/archives/2009/10/08/cabbage-never-tasted-so-good/#comments Thu, 08 Oct 2009 21:45:34 +0000 jim http://casafoodshed.org/?p=4425 We experimented with Brassica for the first time in our garden this year – cauliflower, broccoli, Brussels sprouts, cabbages – with mixed success.

The cauliflower – yellow, purple, and white – ripened first, and all at once. What do you do with all that cauliflower?  But the orange-yellow and beta carotene rich  Cheddar was particularly flavorful and delicious.

We discovered deer love broccoli and brussels sprouts. We were lucky to eke out enough for a couple of meals. For next year, we have an idea for a portable deer fence, made with steel T-posts and 6″ welded wire mesh (normally used to reinforce concrete). The fence would be cheap, light, and easy to move around as needed and to get out of the way when not needed. Portable fencing could keep the deer away from the peas and beans, as well.

The cabbage was a total triumph, yielding a dozen or so huge heads. We made a little slaw. But I’m not crazy about coleslaw, and how much can you eat anyway while the cabbage is still fresh? So with the last half dozen heads, we determined to try preserving the cabbage as sauerkraut.

Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. No special culture of lactic acid bacteria is needed because these bacteria already are present on raw cabbage.  Traditionally fermented sauerkraut has lots nutritional value, as it contains beneficial digestive enzymes and lactic acid bacteria and is high in vitamin C. (There may be an added bonus, as well. A study by nutritionist Lejla Kazinic Kreho at King’s College found that sauerkraut is as effective as Viagra at increasing sexual function.)

Sauerkraut has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. The name comes directly from the German, which literally translates to sour cabbage. Sauerkraut is traditional throughout northern and central Europe, where it provided a vital source of important nutrients during the winter before the days of refrigeration and global food transport.

We borrowed an 8-gallon ceramic crock from friends Jan and Pete, scanned the net for a look at kraut recipes (like here, here, and here), and got to work. Sterilize the crock. Shred the cabbage. Toss with kosher salt. Throw the shredded cabbage in the crock. Tamp firmly – the punch down we use for wine worked perfectly – and as the cabbage was really fresh out of the garden, it was almost instantly submerged in its own juices, safe from oxygen. Cover with a food-grade plastic lid that luckily fit snugly in the crock. Weigh down with a plastic bag filled with water that also served to seal out air. And put in the root cellar, to wait for six weeks or so.

Six weeks later it’s October, and the kraut should be about ready. Serendipitously, Irina’s cousin Doris and her Mann Bernd arrived from Germany. Who better to consult about actually cooking the stuff?

Berndt said his favorite recipe was with Polish sausage. Slice and brown the sausages. Add julienned onions. Cook with the kraut for about a half hour.

Doris told a story of Irina’s mother’s favorite, a dish that Doris would often cook for her when visiting her in Darmstadt. Cut some big – like 2″ – cubes of nice fatty speck (bacon that’s cured but not smoked). Brown a bit, then add onions and cook until soft. Add the kraut, then simmer gently for a couple of hours. Mother was in heaven.

So we tried a fusion – sauerkraut with sausages and speck. We had some speck from Michael at the Pepper Tree Sausage House, and we used his bratwurst, as we didn’t have any of his Polish sausages lying around. Bernd first did the pork belly bit, then add the browned sausages for the last half hour of simmering.

The result was a revelation. The sauerkraut was tangy, tasty, and crisp, and the meats were tender and rich. Accompanying the main dish were mashed Yukon Gold potatoes with sweet butter from the Noris dairy in Crabtree and a fresh green salad from our garden with fresh herb dressing. The potatoes, lettuces and herbs were all from our garden.  A bottle of own Pinot Noir, of course, from the fresh and fruity 2008 vintage. A simple meal with delicious, nutritious food and good friends – life doesn’t get any better than this.

Voilà – a smashingly successful demonstration. Winter doesn’t have to mean deprivation, even in the absence of refrigeration.