What’s in the ground this week:

For all of you traditionalists, I know there is nothing better this time of the year than an annual pumpkin carving. And for all of you sustainably minded people, your jack-o-lantern is even more special when you grow the pumpkin yourself. To get that monstorous pumpkin that you can carve your favorite celebrities likeness into, I have a little tip I learned from a fellow farmer. Try injecting whole milk, with a syringe, into the stem. It’s best to do this when the fruit is small and still growing, but hearty enough so you don’t break the vine. I know it sounds crazy, but the calcium boost will do the job. Also try this if you are growing gourds, which can be dried and made into musical instruments.

What’s going on in sustainability:

The first step towards a healthy plantet is boosting the health within our own bodies. Many people accomplish this through eating organic, biking around, doing yoga, which are all great. However, there is one method that is many times overlooked. And that is the probiotic intake you get when drinking kombucha. Unlike it’s cousin antibiotics, which kill infectioous bacteria, probiotics introduce micro organisms into the body which act to detoxify the system, being great agents to help with the endocrine system. Now, I’m not a doctor, and nothing in this article should guide you to make any health decisions without first consulting one, but I can tell you of my own experience.

I didn’t know how unknown this sacred fungus was until my new housemates discovered a jar of it in the mess that was our kitchen, and screamed. Many theories were proposed as to what had gone so rotten, until I stepped in and solved the mystery. Kombucha was an ancient medicinal fungus rarely talked about in ancient Chinese medicine. It wasn’t until some cultures were taken out of the country and abroad until the world finally got to experience the power this drink provides.

Now, you could just go to Whole Foods and get a packaged jar, but nothing takes the place of being able to brew this yourself. It’s easy and once you get the cycle going, you’ll have plenty of this great drink. Almost eight months ago, when I first met Sean Hoots, I gave him a piece from my mother culture, and he’s been keeping it going ever since, even with the bands’ busy touring schedule, and I hope it’s keeping his system clean after all that time on the road.

So, it’s easy to make and exploring fermentation is one of the greatest gifts we can give our body because of all the positive health effects. Here’s a quick recipe.

Obtain one kombucha culture from a good friend

In a stainless steel pot, boil 3 quarts of filtered water

Once water is boiled, let it roll and put in one cup of refined sugar (I know it sounds unhealthy, but it dissolves the best)

After the five minutes, let 5 tea bags of black tea steep for 15 minutes (black or green tea is needed for the caffeine to activate the fermentation)

After steeping, let it cool and transport to a wide mouthed glass jar, place a cheese cloth or other type of cloth, secure it with a rubberband, and place it in a cool, dark place for a week, and you’ll have this amazing drink.

Once you’ve mastered your first batch, you can start experimenting with flavored black teas. I made a really awesome peach variety one time. However, there are some disclaimers. As I said, please check with a health provider or research any conditions you may have such as a weak immune system or liver disease before drinking. Also, look for blue mold that can sometimes attack a culture. This can happen by letting it sit too long. If you see mold, throw it out and start again.

But hopefully that won’t happen. Hopefully you’ll get brewing and experience the amazing effects of kombucha on your health, mind and spirit. For this article, I used the book “Kombucha: How-To and What’s it All About” by Alana Pascal. But there are plenty of books and internet sites on the topic. Happy brewing.

Until next week, this is the note from the Urban Homestead.