Kelby Carr

One of the first things I’ve done as part of my Sustainable Kitchen Project is to pull out, dust off, clean and actually use this very cool, very nice juicer I received as a gift years ago. Yes, years ago. I’ve thought many times how cool it would be to make juice. I have three kids and two adults, and we consume a lot of juice (even with me diluting the kids’ juices).

So, I was armed with a big bag of organic oranges, and this cool new-old kitchen gadget. I was pretty optimistic about the results. Here’s how it all went down:

It started with a bag of oranges…

Then lots and lots and lots of cutting, deseeding, etc. to get the good orange juiciness pieces…

Then stuffing lots of orange juice pieces into the electric juicer. It’s a little time-consuming, but definitely easy…

I’m feeling pretty good. It looks good, it smells good. I’m done. That wasn’t so tough. Now, for the reward for all this time, expense and effort…

Umm…. WTF? Seriously? All that work for 12 ounces of juice? A whole BAG of oranges results in 12 ounces? What a rip! And now look at all this stuff I have to clean up…

In all fairness, that 12 ounces of orange juice tasted very fresh (although a little bitter). But I couldn’t help thinking Tropicana really should start charging more for a carton of OJ. If you figure an hourly rate at $50, or even $25, I spent a good hour between preparation, juicing and clean-up. Plus, the expense of the whole bag of oranges (I think it was around $3).

Still, I am not ready to give up on juicing. But the stars are no longer in my eyes. I have a big book on juicing that came with my juicer. I might skim that or something. I also like the idea of making juices with multiple fruits and vegetables. I also think it probably makes sense to make a huge batch of juice at once to maximize the time spent, particularly cleaning all the little parts. I’ll keep you guys posted next time I play with my juicer to see if I get better return on investment.

Have any of you guys made your own juice? Did I do something wrong here? Let me know any tips you might have, or link to anything you’ve written on juicing!

Next in the Sustainable Kitchen Project, I’ll share some of the details (woes and wonders) of starting my first organic vegetable garden. Who knew creating a basic pile of dirt on a big 1-acre lot could be such a pain in the ass?

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When I decided to work at home most days, a major MAJOR factor was having more time to make good food for my family. I wanted to use more fresh ingredients, and make more things from scratch. Oh, in my mind, I would be the uber foodie mom, baking and creating and freezing and canning and doing various fun food things. I should totally have a sustainable kitchen.

In my kitchen, I have gadgets for making yogurt, juice, pasta, even sausage. I have a bread maker missing just one piece. Besides that, I have the knowledge (or the ability to Google and find out) to make any number of things from scratch. I have plenty of land to grow my own stuff, and I live in Asheville, NC where it is super easy to find cool locally grown produce.

Yet, my gadgets and cookbooks are gathering dust. I still hit the Super-Walmart so I can super consume. I spend $200-plus at least once a week on groceries. And I do still, sometimes (although definitely less and less often as I am at home more), give my children processed, packaged crap. OK, I said it. I may be a foodie mom, but I am a real mom. I am buying things in extra packaging for extra money and being totally non-green when I could just make and store things at home. Criticize away, if you must.

I blame life and having lots of work and having three kids and all of that. But when my twins were babies, I was working full-time and making homemade baby food and pumping milk for them to have at daycare. It wasn’t easy, and I was pretty much psychotically exhausted. But it should be even easier now, much easier. So I clearly CAN do it.

So I’ve decided I will create this public Sustainable Kitchen Project as a way to motivate myself, to keep myself honest, to connect with other moms who want a more self-sustaining kitchen, and to track my progress. I’ve already started in a few ways, and I’ll post about these very soon. For example, we are starting an organic vegetable garden. Here is a lettuce seedling I’ve started:

And I made orange juice this week:

Here are just some of the things I want to do as part of my Sustainable Kitchen Project. Hey, are there some I am not thinking to list? Let me know…

• Grow herbs, vegetables and fruit
• Make juices, teas and sodas
• Make yogurt
• Make pasta
• Bake breads
• Start a compost
• Buy more local produce and products
• Learn to preserve items when they are local and fresh with freezing, canning, etc.
• Make jams and other condiments
• Make butter
• Make beer and wine
• Make cheese (can that be done at home? that would be coool!)

I know I’m forgetting some. I’ll also keep track of the grocery bill, and any other side effects and impacts of the project.

Wish me luck with my self-sustaining kitchen!

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• Making a Lava Birthday Cake (2)

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Cooking with my 5-year-old daughter is one of my joys in life (when she isn’t being a total kitchen spaz and pissing me off). She was a pretty amazing little helper when we recently decided for my husband’s birthday to take advantage of a Christmas present I received that’s been sitting in the pantry. We made him chocolate lava cake as birthday cake. The cute kit I had even came with the little ramekins. I’ve also been enjoying food photography later (suck at it or not), so I thought I’d post some pictures of steps of making a lava birthday cake.

Mixing up the cake batter:

Nice visual instructions for the kiddo:

The lava cake fresh out of the oven:

And with some cake bling (daughter learns about “presentation” by adding whipped cream, strawberries, shaved chocolate and powdered sugar), the Lava Birthday Cake is complete:

Delicious!

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