Love those Super Cedars

Ever since I was a kid, I used rolled up, twisted newspaper and kindling to start fires in the fireplace.  For the first half season with the wood stove, I followed tradition.  But sometimes, especially with imperfectly seasoned wood, the fire just didn’t take off.  And something about the stove’s small firebox made it more difficult to rekindle smoldering wood.

Then,  like any dealer with a quality product  – try it  – you’ll like it – first one’s free -you’ll be hooked, the proprietor of Super Cedar Firestarters offered up some free samples in one of the discussion groups at hearth.com.  I’m hooked.  Just half of one of these gaines-burgers practically guarantees a rockin’ blaze.  It has the side benefit of much less ash to clean out, which is a big plus, given how little my stove is.

Check their site every now and then or get on their mailing list. They do have special offers on super cedars occasionally, which make them an even better deal.

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The Back 40

Our urban lot is about 40′ x 100′ – approximately 1/10 acre.  It drops down into a little canyon in the back.  Over the last few years I’ve been doing quite a bit of work back there.  Last fall I leveled out a little area for a banana grove along the back property line and amended the soil.  This spring I moved these little pups to their new home.  They seem quite happy there.

Bananas require lots of water.  I made a pretty simple low-pressure, gravity fed system using pvc pipe.  I used a hack-saw to notch the pipe near each plant, then capped off one end and connected the other end to the rain-barrel with a hose. So far they’ve been irrigated with rain water only.

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Heating with wood

There’s something primal and deeply satisfying about the heat from a fire – listening to the crackle, watching the flames dance and flicker. But open fireplaces are often a negative heat source as they suck a huge column of warm air up and out and generate just the local radiant heat – warm faces, cold backs.

My first attempt at wood heat efficiency was an after-market heat-a-lator. It’s a replacement fireplace grate that uses tubes and convection to circulate heated air into the room.  It has an optional blower to really kick out the BTU’s.  We used it for a year.  It helped, but I wanted more.

I spent a long time reading around on hearth.com learning about the different kinds of fireplace inserts and free-standing woodstoves.  Since San Diego winters really aren’t that brutal and I didn’t want to do a major install, I focused on the small stoves that could be vented through the chimney.  I preferred the look of the free-standing stoves, but there weren’t too many that would fit in our tiny fireplace.  Jøtul F 100 Nordic QT would fit and I really liked both the look and the quality ratings.  They were available locally at The Warm Hearth in La Mesa.  I had it installed by Jan at ChimTech who came highly recommended by several sources.  We’ve been loving it ever since.

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Peas are coming up

The snow peas are now about 8 inches tall – stretching up to grab some sun.  They’re planted along the south wall of the house, but in the winter, the neighbor’s house blocks lots of the sun.  I staggered the planting with the first set about a month before Thanksgiving and another set a few weeks later.

If you’re ever wondering about what to plant when, I found a cool site that generates a planting calendar for you based on your zip code. SproutRobot is a web site that tells you when to plant, and sends you seeds if you’d like.  They are based in San Diego (oddly enough – they’re in North Park, too), so there’s an excellent chance that their info will be great for us.

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Loquats are in blossom

Loquats are always our first fruit of the season.  We have a mature tree down in our part of the canyon and it’s in the early stages of blossoming now. CRFG says the fruit mature 90 days after full blossom, but I think our season starts closer to mid-April.

We eat them fresh off the tree, and I’ve tried various ways to preserve our abundant crop, but the processing is really tedious.  Each fruit has somewhere between 2 and 5 seeds to remove in addition to the skin, which stains your fingers a nice ‘homestead brown’ after peeling a few pounds.  I’ve made spiced loquat halves and different jams and chutneys, but nothing’s been a big enough hit to make it seem worth it.

I’m thinking this year I may take a little fermentation adventure and try making something like wine or cider.  At least I wouldn’t have to deal with peeling them – just knock the seeds out and crush.  Could be good???

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