Green Options

Do you know what you’re having for dinner today — or “supper” as we say here in Wisconsin? Don’t panic if you don’t know.  You’re not alone.  Up to one third of Americans don’t know what they will be eating for supper on any given day, an underlying cause of relying on prepared food fast high in convenience and packaging and low in nutrients and local food connections.

However we slice it, our busy, chaotic, modern lifestyles generally leave us low on time and quality food options.  I seem to live on either extreme:  either I’m working and writing from my farm, Inn Serendipity, with a freezer full of preserved garden goodies to eat, or I’m in town all day running through a laundry list of errands or taking a road trip into Chicago, undoubtedly skipping a meal and ending up famished.  And crabby.

A little planning goes along way in keeping well fueled on the road.  Here’s three tips for easy green meals to go, and a recipe for Stuffed Roti (pronounced “row-tee”) with Chickpea Filling, a hearty Caribbean-inspired sandwich stuffed with curried veggies, potatoes and chickpeas that can be readily noshed with one hand just about anywhere:

1.  Pack for Portability

The best to-go meals can be eaten anywhere, no silverware needed or overflowing special sauces needed.  With the dough wrapped around the roti filling, this sandwich serves as the industrial sandwich wrap.  These rotis taste good hot or cold – when possible I do like to microwave them piping hot and wrap in foil to keep them warm “to go.”

We arrived just as the sun was setting over the rolling, snow-covered hills of southwestern Wisconsin, an auburn glow fading as the sun became masked by clouds rolling in from the west. My family, including my mom, passed through the doors of the red, 5,500 square foot, barn-like Farwell Hall of the Folklore Village, located just outside Dodgeville. We were here to usher in the holidays by celebrating Saint Lucia’s Day one day early (in Sweden, it’s held on December 13).

Greeted by Melissa Leef, our convivial host and guide for the afternoon’s Swedish Sankta Lucia program, my family planned on staying for their community potluck, a St. Lucia candlelight ceremony with a singing performance by costumed children, and an evening of dance (with the guidance of a dance instructor-caller) later that evening. The evening program turned out to be a blend of the traditional rural Wisconsin “house party” – for which we host at least once a year at our Inn Serendipity – and small town community gatherings common among church or other social groups.

With all the talk of sales, black Friday, Cyber Monday, and such, the program offered by the Folklore Village harkened to a time where the holidays we’re less about stuff and more about love, sharing, and community.

My roots and love for Wisconsin run deep, ever since we traded the Chicago urban corporate scene for organic farming and sustainable living on our rural farm and bed and breakfast, Inn Serendipity.  And at heart, I’m a four-season loving gal.  But man, that fourth season of winter can run a bit long here.  Fortunately, I have a secret weapon in my freezer:  a bumper crop of June strawberries.

Obviously, these little red berries are now rock, hard frozen.  While I practice my local, seasonal, eating mantra like the next foodie, let’s face it, frozen berries aren’t in the same league as their summer counterparts.  While these berries still pack a flavorful punch, the consistency ranks close to mush.

But don’t loose your lust for berries..  Here are three easy tips to maximize the frozen berry flavor and embrace the mush factor:

As the colder November winds start to blow here on our Wisconsin farm and B&B, Inn Serendipity, I feel a breeze of bittersweet. As I look at the pumpkins, potatoes and other root crops stacked up for the winter, I crave something else:  One last taste of crunchy, flavorful garden fresh.

That’s when these Fall Finale Muffins show up on our breakfast table.  Grab the last of the apples and pair them with shredded carrots for a hearty, healthy muffin packed with a nutritional boost.  Because of the high amounts of fresh carrots and apples, along with dried cranberries and nuts, these muffins take on more of a crunchy produce feel than a typical bread-like muffin.  Fall bounty you can hold in your hand.

Make an extra batch as these freeze surprisingly well.  Here’s the recipe:

It’s hard to believe that it’s already been a decade since my wife and I opened our doors of Inn Serendipity in southwestern Wisconsin.

Our marketing background at a large advertising agency in Chicago taught us the value in protecting your company name and brand by trademarking your logo with the U.S. Patent and Trademark Office (USPTO). For Inn Serendipity, we did so from the very

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While we selected one of the best-selling residential wind turbines in the US, a 10kW (kilowatt) rated machine built in Norman, Oklahoma by Bergey Windpower Co., there’s still wear and tear common among any machines, especially those that have to stand up to the increasingly severe storms and harsh four seasons in Wisconsin. Now the nation’s leading small wind turbine manufacturer with installations in all fifty states and 100 countries, Bergey Windpower Co. manufactured our entire 10kW Bergey GridTek system that includes our generator and inverter system components.  But parts still wear out; items need replacing.

We installed our grid-tied 10kW Bergey Excel in May, 2003, and — other than a blade switch-out in 2005 to boost production (which it did by more than 30 percent) — we’ve encountered no mechanical or electronic failures or issues. It’s a testament to how reliable some of the wind turbines and inverters have become. Since its installation, we’ve already generated over 48,000 kWhs (kilowatt hours) of renewable energy, presently averaging about 10,000 kWhs/year. Yep, our utility, Alliant Energy, then buys our surplus electricity back from us (it amounts to about $400 a year). According to calculations at Bergey Windpower Co., our 10 kW Bergey GridTek system will offset approximately 1.2 tons of air pollutants and 250 tons of greenhouse gases over its 30-year operating life.

This past September, we hired Kettle View Renewable Energy LLC to complete the replacement of leading-edge tape on each of the blades, tape which was pealing back or slid off altogether. The leading-edge tape helps protect the perfectly balanced fiber reinforced plastic blades — offering about twice the strength of low carbon steel. These Bergey Excel blades have a swept area diameter of 23 feet. Kettle View Renewable Energy, LLC is one of the hundreds of new companies that have started to meet the growing need of servicing renewable energy systems, completing renewable energy site assessments, grant writing and system installations.

We cranked up the woodstove for the first time this season last night at Inn Serendipity. The cool, fall nighttime breezes have arrived here in Wisconsin, and that means just one thing: time for hot cocoa. But not just any hot cocoa. When my husband, John Ivanko, and I moved from Chicago apartments to our Wisconsin farm, we traded convenience for countryside. No more quick runs to the mini mart store at the end of the urban block for a missing ingredient. . With civilization now a fifteen-minute drive away, I’ve learned the art of self-sufficiency by creatively making store bought mixes with pantry ingredients.

Hot cocoa serves up a good example of how making your own mixes from pantry staples deliver benefits on multiple fronts:

If life’s a journey, Journey Inn — an eco-inn and retreat that’s designed with nature completely in mind, spirit and body – serves as a guide.

Located in Maiden Rock, Wisconsin, about an hour from St. Paul-Minneapolis, this Travel Green Wisconsin and Green Routes certified enterprise launched by John Huffaker and Charlene Torchia in 2006 artistically crafts a peaceful refuge to enhance our experiences with nature and allow our inner beings to breathe. Journey Inn is part restoration enterprise and part center for recreating our human soul in more meaningful ways.

I had the opportunity to stay at Journey Inn for a couple days this past September with my family, since we prefer ecotravel-oriented accommodation options. We hiked some of the abundant hiking trails on their sixty-six acre property that includes a spectacularly restored prairie and garden labyrinth. We sipped tea while relaxing in their gardens. We even shared a few of our cucumbers and tomatoes from Inn Serendipity with a couple celebrating their honeymoon there.

Apple harvest time arrives at the best and worst time on our Wisconsin farm and B&B, Inn Serendipity. As four bushels of apples sit on my front porch, I’m reminded of all those right reasons: the crisp flavor of fresh apples, appreciation of the harvest bounty and the tempting aroma of a pie baking in the oven.

Apple pies baking in the oven. That’s where I remember the “worst of time” mantra: apple season, like everything else on the farm this time of year, arrives during that crazy-busy, over-abundant time of year called “fall.” The final bounty of garden booty needs harvesting, along with a mile-long laundry list of farm chores that need wrapping up before the winter winds start to blow. Not ideal timing to be in the kitchen rolling piecrust. Actually, I can’t even see my counter top to roll a crust this time of year, as it is overloaded with tomatoes, zucchini and everything else in need of processing.

But don’t think this chaos of fall causes me to give up on pie making. The secret? Simplify the process. Our Inn Serendipity house favorite from our Edible Earth cookbook, Oat Apple Pie, serves up a good example of super simple pie making, as it doesn’t call for a rolled piecrust. Rather, the crust is pressed oatmeal dough, kind of like apples wrapped in a big, chewy oatmeal cookie. By rethinking the traditional pie model, you now have both cookies and pie wafting from the oven. Priceless.

Here’s the recipe, made from basic ingredients you probably have in your pantry right now. I easily adapt this for vegan B&B guests by substituting vegan margarine for the butter. This is also a great recipe for beginning pie-makers (and folks like myself with produce piling up on the counter) as there is no rolled crust.

Millions of Americans are declaring financial sustainability, even if they don’t exactly call it that. After all, we can’t borrow our way out of debt.

We’re paying down or paying off credit cards. We’re getting rid of our mortgage or putting an extra payment toward the principal balance (which has huge cost savings advantages). Or we’re practicing other frugality rules. According to data from the Federal Reserve, the amount Americans owe on consumer loans and credit cards plummeted $21.6 billion in July of 2009 – the largest monthly drop in consumer debt since the Federal Reserve started to track it in 1943. The “cash for clunkers” will, no doubt, alter the outcomes for August and September, but the trend continues to be less appetite for debt, not more.

People are working to get the bankers out of our lives, demanding that we become someone other than a “consumer.” So while the Federal government continues to re-affirm their “wise” decisions to bailout bankers and big finance, Americans are choosing to fire their credit card companies and break their “death pledge” (aka mortgage) by paying it off early. Of course, there are also many Americans who are in so far over their heads that unfortunately, personal bankruptcy and home foreclosure are the only remedy.

I am, however, focusing on those who thrive in abundance, simplicity and sustainability when it comes to community, lifestyle and, yes, financial intelligence. As my wife and I write about in ECOpreneuring, you cannot have ecological sustainability without a large degree of social and economic equity. The ECOnomy is not about “free trade” but fair trade; it’s about commerce that restores the planet, not destroys it or exploits people.

You can join these financial freedom-seekers too, by practicing financial sustainability. As most of us intuitively recognize, the best things in life are free (or close to it).

Summer brings out life’s busy side for all of us, from garden duties to a packed outdoor agenda to sunny social gatherings. But don’t solely blame our modern lifestyle for the jammed summer schedule. Living a busy, abundant lifestyle during the warmer months is completely in flow with living seasonally; the key right now is to recognize and embrace the signs of fall and slow things down.

“Summer signifies a time of high energy, spending time in the outdoors and strong creative and social output,” explains Charlene Torchia, co-owner of Journey Inn, a green bed and breakfast in west central Wisconsin where she and her husband, John Huffaker, lead workshops helping folks connect with seasonal living. “Fall ushers in a time of slowing down, building our energy reserves, reflection and renewal.”

Our food choices play an important role in embracing this seasonal lifestyle. “Eating local and fresh directly connects you with the season,” explains Torchia. “In the peak of summer, our menus focus on raw, fresh items like salad greens or outdoor grilling. The fall crops naturally bring our cooking indoors, with soups and stews simmering on the stove.”

But in today’s 24/7 world, such natural, seasonal transitions can often be neglected. Between the busy, advertising-hyped “back to school” season and the bustle of the holidays around the corner, our fall schedules are often no different than the peak of summer. Here are some tips from Journey Inn to embrace the autumn season and savor the inspiration of fall:

1. Show Gratitude
“Draw inspiration from this harvest time of year and express gratitude, especially for the abundance of food and flavors we’ve enjoyed all summer long,” suggests Torchia.