Every year, these grey doldrums spur me to wage my own personal campaign against winter indoors. Primarily, I have a collection of house plants that I nurse through the cold months and periodically add to their ranks. Green things are good company in the dull winter months. They don’t smell funny, make as much noise as the kitties or Mr. Boy, or judge my singing (that I know of).

A few Christmases ago I received a neat little book entitled Grow It Don’t Throw It, and it was a cute guide to growing all kinds of plants from kitchen scraps. Many of the plants the book covers are annual or very short lived houseplants, but I tend to favor perennials. So I decided to grow a lemon tree. Now this wasn’t my first attempt at growing a citrus plant. There have been multiple attempts, but either the seeds never sprouted or my frail little sprouts met the fate of many a houseplant around here. (I forget to water things regularly. Only the strong survive!) With the help of the book I was much more successful this time around. The seeds actually came up, and a few years later I still haven’t managed to kill them. Not that I haven’t given it a good go. I am a fan of houseplants that can survive a bit of neglect, i.e. forgetting to water, and these little trees are pretty hardy if you get them past the seedling stage. Several times I have thought I killed them, only to have them miraculously revive after a good watering. They are also slow growing so you don’t have to worry about having a big tree in your house.

I love my plants, I’m not sure they love me…

 So, without further ado,

How I Grew A Lemon Tree

(Also works for oranges, grapefruit, any other citrus fruit of choice)

1. First I selected several of the biggest seeds from a lemon.
2. I planted my seeds in individual (clean) jello/applesauce containers filled about halfway with well moistened soil. Then, I sealed all the little cups up in ziploc bags to keep them from drying out. The book said I should use peat pellets, but meh, my way was fine.
3. After that I tucked my seed/cup/baggies somewhere out of the way near my baseboard heaters. I figured since they were warm weather fruits, a little heat couldn’t hurt. On top of the fridge would’ve probably been a good option too.
4. The book said germination time was 2-3 weeks so I made a note to myself about when to start checking and then promptly forgot about them. A couple of weeks later I had of course lost my note, but I miraculously remembered to check them anyways. I was rewarded with adorable little green sprouts. Success!

When the sprouts got a little bigger I transplanted them into real pots. Per directions in the book, I added a bit of crushed eggshell in the bottom of the pot. My little trees have been living happily ever after (mostly). They like all the sunshine they can get. I put them outside in the summer, and in the winter they keep me company indoors. Since I’ve left them in small pots they haven’t gotten too big, which is fine with me.

Isn’t it a cute little guy? 

This is about the time of year I would also start plotting out a proper garden and starting veggie seedlings. I love the anticipation of all those little green shoots emerging, even though I often manage to subsequently kill off a lot of them. However with my transcontinental move coming up in a few months, it seems a little pointless this year. I am saddened by the prospect of leaving behind all my veteran botanical companions. They’ve survived years of my dubious care and now I have to abandon them? Will they find a good new home? *tear, sniffle* I suppose I will have to see what sort of things I can grow in Japan.

Last week I agreed to update my poor neglected blog if my little sister updated her neglected photography. Much to my dismay, she had updated within five minutes of said agreement. So here I am, completing my half of the bargain. Recently I have designated Sundays my “experiment” day of the week. A couple of weeks ago, confronted with the remnants of an ill advised lemon purchase and a bunch of leftover ginger for stir-fry, I decided to attempt making ginger beer. It combines three of my favorite things: efficient use of resources (a.k.a. getting rid of leftovers), new projects, and SCIENCE!

Ginger beer is really just ginger ale with some attitude, but it does involve one of mankind’s oldest and most cherished forms of mad science–brewing. To get the soda carbonated, you have to do some fermenting. Just a little bit.  Not enough to make it legitimately alcoholic.

By the way kids, I don’t know if you know this, but yeast is really cool. It’s a domesticated microbe. You should check it out sometime.

*Ahem* Moving on. So this project isn’t exactly “instant” gratification, but it is super easy and very gratifying…if you like cool, refreshing, zingy beverages.

Ginger Beer

Now I’m not going to give you a complete how-to.  The internet is rife with ginger beer how-tos.  I will however tell you what you need, and my notes on the process.

The Recipe

There are lots of recipes for ginger beer/ale out there and most of them are pretty similar.  I chose to use one from Alton Brown:  Ginger Ale

It is labeled “ginger ale” but I consider it ginger beer.  It has a healthy peppery bite compared to the mild mannered stuff you buy in a can.

Equipment

• A clean 2 liter soda bottle, or two 1 liter glass bail top bottles (mine came from IKEA, you can also find them at home brew supply stores)
• A fine grater (Microplane, FTW!)
• Strainer
• A pot

Ingredients

• Fresh ginger (3-4 in)
• A lemon
• Sugar (I went all fancy and used turbinado sugar)
• Yeast, bread or champagne (champagne yeast can also be found at a home brew supply store, and is pretty cheap)
• Water

Notes

I have made two rounds of this already, so I’ve had a chance to screw up and work a few things out:

• 1.5 oz = 3 Tbsp of ground ginger–I guesstimated the first time and didn’t put nearly enough in.  It was weak sauce.
• 6 oz ~ 3/4 cup sugar–This brew is not super sweet like regular soda.  In fact the yeast consumes a portion of that sugar to provide the carbonation.
• Champagne yeast provides much better carbonation and taste.  I tried bread yeast the first time and was disappointed with the results.
• Don’t add lemon zest.  I tried this out due to some comments, but it only seemed to lend a bitter “lemon cleaner” vibe.
• The gunky stuff at the bottom won’t hurt you.  That being said, I tend to avoid drinking it, but I’m too lazy to filter it out.
• And finally, let it sit in the fridge for at least a day after fermenting before consuming.  It will taste better.

So faithful readers I urge you to go forth and experiment!  If you are feeling particularly adventurous, you can try making it with wild yeast.

Or if you need something a bit more adult, might I suggest the Dark ‘n Stormy?

Now, must scurry off to make a third batch!