Notes from Windward: #66

Sarah's Update for May 31

      That was a wonderful post Jacki. Once again she has provided a wonderful background of all that we are doing. I would like to give some background on how I made the sprout burgers the other day, which I modestly believe turned out to be quite a success.

Sprout Burgers

  • about 4 cups sprouted wheat
  • 1 cup sprouted lentils
  • 1 cup sprouted red beans
  • 1 cup sprouted white beans
  • 2 eggs
  • cilantro
  • cumin
  • soy sauce
  • olive oil
  • sesame oil
  • 1 carrot
  • peanut butter
  • a little tabasco sauce
  • about a half a cup of freshly ground whole wheat flour
  • mushrooms

      First I started out sprouting the beans and wheat. I did this by soaking them over night and then putting the soaked beans and wheat in a container with holes in the bottom for water drainage. Then I put a wet paper towel over the top of the jug to help provide a humid environment and air circulation to encourage sprouting.

      About twice a day I then re wet the beans, wheat and paper towel to maintain the wet, humid environment. When I make them again I will separate the lentil and wheat from the other two types of beans for sprouting because the red and white beans took longer to sprout than the lentils and wheat. Therefore, next time I will begin the process of sprouting for the beans about a day earlier than the lentils and wheat.

      After the sprouts are about 1/8-1/4 inch long they can then be used. I then mixed in all the other ingredients except for the olive and sesame oils and then I used a blender to make a batter with the ingredients.

      After that, Jacki fried up the burgers under low heat with the olive and sesame oils. I got the ideas for this recipe from a book called How to Live on Wheat as well as garden burger recipes off the web. Then of course, I also just used my own intuition. :)

Sarah checks the compost pile's inner temp


      We have also recently been experimenting with a compost pile created by Todd. Old hay, paper, and some other scraps were shredded and put in the pile along with some of the vital ingredient: compost activator (the lovely yellow liquid produced by our body). Todd has been adding a couple gallons here an there and I have managed to help out to some extent.

      [For more on the importance of the "Yuck Factor in building sustainability, Click Here.]

      Todd has then also been periodically checking the internal temperature of the compost pile to assure that it stays nice and hot (at least 140 degrees is optimal because at that temperature pathogens and weed seeds are killed). When the temperature has gotten too low, the pile is either turned and/or compost activator is added. He showed me how to do this today, and it was exciting to see how much decomposition had already taken place within the pile. It'll be especially exciting when the material will actually be usable compost, which at this rate should only take a couple of weeks.

      Right now the Spiral Rhythms Festival is going on and so we have heard the faint sounds of drumming up here in the living quarters of Windward. A couple of days ago, Virgil, Jacki, Walt, and I went down to the festival and listened to a little bit of the music, which was fun. Due to the contract agreement between the festival organizers and Windward, Windwardians aren't allowed to participate a whole lot in the event unless they buy a ticket, but we can go down there with Walt from time to time to check it out. It appears to be a very interesting eventů

      Jillian just arrived yesterday and we are excited to see her join the Windward crew. We are optimistic that the mix of people here will be very good for Windward and that much will get done and a strong community will build as a result. I am excited for the arrival of even more people shortly because this is such an amazing place that is amazing to share with the right group of people.


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