Tag Archives: Organic

Winecycling

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By Jill Russell

Winecycling – Prosser entrepreneur finds treasures “Après Vin”

After the grapes are crushed and the wine is fermented, what’s left is a sloppy goop of grape skins, seeds and bio-waste. But, you know what they say- one man’s trash, is another man’s treasure. Dr. Eric Leber, chemist and Prosser, Washington’s newest wine country entrepreneur, has been taking the bio-waste from local wineries, and turning it into over 50 products made from grape seed oil.

While teaching organic chemistry at Heritage University, Leber has been able to use this little seed to create things like wood stain, ink, even corks. But six years ago after founding his company, Après Vin- French for “after the wine,” his primer focus has been creating the ultimate line of culinary cooking oil.

“In less than two years, the company has gone from a tiny little enterprise, to a larger one, but it still has a long way to grow,” said Leber. “It’s still just beginning, but it’s starting to catch on. Thank God for the internet.”

Everything about the company is infused with the spirit of Washington’s wine country. Almost all of the grape bio-waste comes directly from in-state wineries and the products are produced locally by Prosser’s FruitSmart Company.

Although FruitSmart is an organically certified company, products by Après Vin are not because they are not produced with organic grapes. Leber says organic grapes are difficult to come by, due to shortages of local organic vineyards.

Certified or not, this has not seemed to be a problem for the growing company. The flavor-infused cooking oils have found a strong niche market with the culinary crowds and specialty foods shops. No order is too strange or outlandish for Leber, who says Chef Frank Magaña of Picazo 7 Seventeen restaurant and wine bar in downtown Prosser regularly orders vanilla chardonnay grape seed oil.

The actual production is a huge undertaking. Wine pumice is collected from the wineries, separated, dried, and cold pressed with a European presses. It takes about 3,000 pounds of grapes- enough for 300 gallons of wine, to produce the 75 pounds of dried grape seeds needed to make just one gallon of grape seed oil.

Leber explained although not a winemaker by trade, a passion for the industry has been in his family for over 50 years. In 1956, Leber’s father, Ralph, teamed up with his brother and professors of Washington State University, to create ‘Associated Vintners,’ the first premium winery in the state. Later, his father’s company would become Columbia Winery, which continues to function today in Woodinville, Washington.

In July 2008, Ralph Leber, was inducted into the 2008 Legends of Washington Wine Hall of Fame. This annual function is organized and hosted by Prosser’s Walter Clore Wine and Culinary Center.

Leber says by virtue of his father’s activities, he became aware of the industry, and used that knowledge during his time teaching at Heritage University. Upon receiving a grant by the Economic Development Administration, as part of the federal government’s Department of Commerce, Leber and his students began to examine the possibly of recovering value from agricultural waste. The group started with orchards, transitioned to dairy feed lots, and then found themselves at Apex Washington Hill’s Richmond Winery, which at the time was located in the old Dairy gold plant in Sunnyside.

“Pretty quickly, we discovered that there is still a lot of value in the bi-products from winemaking,” said Leber.

Over the next several years, the team successfully concluded that there were over 50 potential commercial uses that can be harvested from the grape bio-waste. Some of the most impressive discoveries include: writing ink, soap, a natural wood and shoe polish, and a chardonnay bio-fuel- which he has kept in a small glass wine bottle for over 6 years.

“It’s still amazing, that after six years, it’s still fresh,” says Leber. “I don’t think that gasoline or diesel fuel would look that good after six years.’

Grape Skin Paper

Grape Skin Paper

Besides heating homes and powering cars, there has been numerous health benefits associated with grape seed oil. Varietal grape seed oils are a rich source of healthful polyunsaturated oils, antioxidants, and other photochemical. Leber explained the oil also contains essential fatty acids, such as Linolenic (LNA) and Linoleic (LA) acids, which provide contribute to cellular function and vitality. Additionally, grape seed oil has a particularly high level or heart-healthy polyunsaturated fats and half the saturated fat of olive oil- Rachael Ray, eat your heart out!

Currently, Leber focuses full time on running the business, but has promised that once his business becomes profitable, he will create a scholarship for Heritage University students to continue researching sustainable uses for winery bio-waste. He also stays connected to academia by giving lectures about sustainable winemaking. Meanwhile, he explained the newest classes of innovators have continued the research his former students began years ago. Leber explains it’s been incredible to watch the growth of winemaking in Washington over the past 50 years. Despite a shaky economy, Wine County continues to blossom, keeping Leber knee-deep in bio-waste and challenging him to ponder new uses “Après Vin.”

Après Vin products can be purchased at www.apresvin.com.

Jill Russell is a Journalist/blogger at www.recordbulletin.com. Her blog can be found at: http://readjillsblog.blogspot.com/

Low Cost Mushroom Production at Home

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By Arzeena Hamir

Gourmet mushrooms like Shiitake, Oyster & Enoki mushrooms are growing in popularity but the retail price for many of these delicacies can often be out of range for most people. Mushroom lovers on a budget have another option – growing mushrooms at home.

Mushroom production might seem complicated but there are many kits on the market that make growing mushrooms easy. These kits provide the substrate, pre-inoculated with mushroom mycelia and simple instructions.

Mushrooms

When we think of mushrooms, we often think of the soft caps & stems that we see in the grocery store. Hidden underground, however, is the vast majority of the mushroom mass itself- the network of feathery mycelia. These mycelia, often seen when turning over compost, are what the mushroom uses to absorb food & moisture. The cap & stem that we commonly eat is just the fruiting body.

To grow, mycelia require an uncontaminated food source, free from other microorganisms, moisture, and temperatures between 60-80F. The food source can vary, depending on the species of mushroom, from sawdust & shavings to manure or compost. Once mycelia have colonized a food source, they begin to produce fruiting bodies, commonly referred to as pins. As the pins mature, they develop into recognizable mushrooms.

Kits

Most commercially available kits range in price from $20-$30. Most kits will start fruiting within a week and you can expect a harvest of 1-2 pounds of mushrooms per flush. Commonly, each kit will provide 2-3 flushes of mushrooms before the food supply is spent. Finished kits can then be placed on the compost pile where you can sometimes get a bonus flush of edibles.

Types of mushrooms

Shiitake mushrooms (Lentinula edodes), have a rich, meaty texture. The brown caps often grow up to 3-4 inches in diameter. They have been highly prized in the Orient for centuries and scientists are researching its medicinal, anti-viral properties. Indoors, the kits can be stored from 55 to 75F and will produce 2-3 pounds within 3 months.

Oyster mushrooms (Pleurotus spp) are named for the fact that their flavor & texture resembles oysters. The mushroom itself comes in different colors, depending on species, from pink, cream, white & gray. The white mushroom is the easiest to grow and will fruit over a wide temperature range from 55-75 F. These mushrooms are particularly sensitive to humidity and need to be misted 2-3 times per day.

Enoki mushrooms (Flammulina velutipes) have long delicate stems, joined at the base Both the caps and stems are edible and are best eaten raw to take advantage of this variety’s crisp texture. Toss them into salads, sandwiches, or as a garnish for soups. Enokis require a colder environment, 45 degrees compared to growing temperatures of about 60 degrees, which other varieties require.

Procedure

Once a kit arrives, it should be free of any different colored moulds. If you do see anything strange, get a replacement. An incubation period is required for the mycelia to colonize the whole substrate. The kit should be kept at the proper temperature and should be kept moist at all times. Colonization usually requires 7-10 days.

After this period, the mycelia need to be forced into fruiting, usually by placing the kit in the refrigerator. Afterward, the kit will have to be opened and exposed to some light (excluding Agaricus species). A good place to keep the kits is in a garage or a sheltered place outdoors. Keeping the kits under your sink usually results in fungus gnats. If outdoor temperatures dip, a Styrofoam cooler makes an excellent humidity chamber, insulating the kit against cold temperatures.

As the fruiting bodies appear, the humidity needs to be kept high. Most kits come equipped with a plastic tent so a regular spray of water is enough to achieve the right conditions. Using the right water, however, is critical. Spring, well or rainwater is best, as it doesn’t contain any chlorine. If none of these are available, leave a bucket of water to stand overnight to allow the chlorine to evaporate.

Outdoor production

If you become hooked on mushroom production, you can move on to the next step- growing mushrooms on logs. While logs take much more time to develop edible mushrooms, they produce for up to 4 years and are even more economical than the kits.

Resource Books

Growing Gourmet and Medicinal Mushrooms, by Paul Stamets
The Mushroom Cultivator, A Practical Guide to Growing Mushr ooms at Home, by Paul Stamets and J.S. Chilton

Websites
The Mushroom Council- http://www.mushroomcouncil.com/ – Mushroom facts & buying tips
MykoWeb – http://www.mykoweb.com/ – articles news & recipes
Terra Viva Organics – http://www.tvorganics.com – self-contained mushroom kits.
Arzeena Hamir is an agronomist and President of Terra Viva Organics – www.tvorganics.com

Organic Lawn Grub Control

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By Arzeena Hamir

Beetle grubs can turn a fine looking lawn into a patchwork quilt of yellow spots. But before you reach for the insecticide bottle, there are a number of organic alternatives that will help you cope with the grubs without poisoning yourself or your family.

What are these grubs?

The grubs that you see in the lawn are the larvae of Japanese beetles, June beetles, and chafers. These grubs are C-shaped, off-white in color with a dark head. They eat the roots of grass, causing the grass to die and form brown patches. Lawns that are heavily damaged by grubs will have a yellowish tinge and will feel spongy when walked on. The sod itself can be easily lifted, a sure sign that the brown patches were not caused by dog urine.

Life cycle

Adult beetles emerge, mate, and lay eggs from late June until early August. The eggs hatch in about two weeks and the tiny grubs grow quickly. The yellowing patches of sod usually appear in late August and September, when the grubs are vigorously feeding and the turf is otherwise water-stressed. In October or November, when soil temperatures begin to cool, the grubs stop feeding and move deeper into the soil, where they spend the winter. They return to the root zone and resume feeding early the following spring.

What to do

Just a couple grubs per square foot are not a problem to an otherwise healthy lawn. Ten or more per square foot are necessary to justify treatment. Predatory nematodes are available for use in Canada and the US as a biological control for white grub. The use of these nematodes requires that the soil be kept very moist and it is very important that the application instructions for this product be followed closely, as nematodes are living organisms.

Treat the entire lawn. Do not attempt to control lawn pests by spot applications. Water the lawn thoroughly after application to wash in the nematodes.

When to treat the lawn?

The younger the grubs are, the easier they are to control. The best time to apply grub control measures is from mid-July to August and September when the grubs are small and near the soil surface. Although treatments can be made after this time, grubs will be more difficult to kill (because of their larger size). The second best time is March to April when the grubs are once again near the soil surface but a little larger.

Encourage natural enemies

Certain species of wasps parasitize white grubs. They are sometimes seen hovering over the turf in late summer in search of green June beetle grubs on which to lay their eggs. They are not aggressive and normally will not sting people. The wasp larva feeds externally upon the grub, eventually killing its victim before spinning a fuzzy, brown, jelly bean-size cocoon in the soil. Predators such as ground beetles and ants also take their toll on eggs and young white grubs.

Managing your lawn to minimize damage

Lawns that are heavily managed and watered regularly may actually attract beetles. They prefer grassy areas where the soil is constantly moist such as lawns, pastures, and meadows in close-cropped grass. Frequent irrigation in June and July may attract egg-laying female beetles to the turf, especially if surrounding areas are dry.

In contrast, adequate soil moisture in August and September (when grubs are actively feeding) can help hide root injury. If grub damage starts to appear in late August or September, watering will promote tolerance and recovery. Deep, periodic soaking of the turf is more beneficial than frequent, light watering.

Resources:

Terra Viva Organics

http://www.tvorganics.com

Based in Vancouver, BC, this company supplies predatory nematodes across N. America through its website.

University of Florida Factsheet – Microbial Insecticides
A great overview of the advantages and disadvantages of using nematodes, Bt, and other biological insecticides.

Ohio State FactSheet
Good description of grubs, ignore the chemical advice

Arzeena Hamir is an agronomist and garden writer based in Vancouver, BC. When she’s not planting peas or harvesting zucchini, she runs Terra Viva Organics at www.tvorganics.com