Ok, this is a bit of a rant dressed up as a Recycle This style question – it’s a genuine question but I feel the need to rant too! ;)

So many people in my (geeky) world are going nuts for these at the moment and it makes me want to cry — all the packaging, all the waste.

Graze boxes are designed to lure people away from vending machines and sugary snacks at work and get them eating more natural, healthier alternative instead. For £3.29 a pop, you get a box of snacks delivered to your desk instead – four different snacks (such as dried fruit, nuts, seeds, olives or crackers) inside little film-covered plastic tubs and encased in a cardboard box. The idea is to have them delivered regularly – several times a week – so you’re never tempted by that Mars bar or long-life vacuum-sealed muffin.

Graze’s claim to have thought carefully about the packaging – the cardboard is from a sustainable forest, is designed to be use as little material as possible & can easily be recycled again, and Mrs G from My Zero Waste asked about the plastic of the pots and it’s apparently PETE (resin code 1) which is widely recyclable where plastics are recycled.

Yes, it’s good news that the plastic is widely recyclable plastic – but getting a pack of it delivered to your door is hardly reducing waste (the first and most important of the 3Rs) and it’s not obviously reusable either. Where plastics aren’t kerbside recyclable, that PETE is likely to end up in the bin – and even the cardboard might too since offices don’t always have full recycling facilities.

(I’ll try to remain on topic with my rant here and not get into: i. how much energy is wasted transporting these light but bulky items around the country; ii. how much more expensive they are than buying the items directly; iii. how it’s easier to buy something than make a genuine lifestyle change.)

Anyway, I think you probably get the gist of my annoyance so let’s get constructive instead: the packaging can be recycled where facilities are available, any reuse suggestions though?

And what about reducing people’s use of them? Do you have any tips or suggestions how people could have the same healthy snacking experience without so much packaging?

(PS. sorry for the ranting ;) )

(CCA Photo by philcampbell)

It’s very definitely jam season at the moment (in the UK at least) and I thought it might be fun to hear people’s favourite fixes for sticky situations (ho ho!) when the preserves don’t come out quite as you’d hoped.

How do you test for the set point? The most common method seems to be the “when it wrinkles on a cold plate” test but anyone use any other methods?

What do you do if it’s too runny once in jars? Or too solid?

And, not quite in the question but related, do you use/reuse anything interesting instead of commercial-bought pectin?

And any tips for reusing old jars? Reusable alternatives for waxed discs?

Finally, what do you do with jam that can’t be saved – stuff that burnt in the pan for example?

(“Why is this on Recycle This?” I hear you ask because it is a little tenuous as a “repair”. Well, one, because with the giant piles of fruit in our kitchen at the moment, I’ve got jam on my mind. And two, because jam failures may lead to food waste – and if we can save some rescueable jam from going in the bin, that’s a good thing.)

Yesterday, over on my new growing/cooking/making/frugal blog The Really Good Life, I discussed my love affair with slow rise/no knead bread. It’s really frickin’ ace – it doesn’t take much effort, reduces our food waste, is cheap in itself & stops us spending money in other ways too – and most importantly, tastes great. However, at the moment, we’re not making the best use of our oven while we’re baking it – meaning we’re wasting energy and therefore money.

The recipe needs the oven to be hot (230C/450F/Gas mark 8) and in addition to the 40-50 minute cooking time, it needs to be well pre-heated (the cast iron casserole dish needs to be sizzling or the bread will stick) – so a lot of heat for a long time. We don’t generally eat enough bread to warrant making multiple loaves at once so I try to use the other space for other things. I’ve made scones/biscuits a few times and we nearly always have egg shells that need baking before crushing & returning to the chickens as grit.

Any other suggestions for things I could cook/bake alongside the bread? It’s not a huge oven and the casserole for the bread takes up quite a bit of space but there is a spare rack for things no more than 6cm/3″ high, a narrow strip next to the casserole, and the oven floor too.

(We usually bake mid-morning so we have cooled fresh bread for sandwiches at lunchtime. Since I’m usually working then, I don’t have a lot of time to make things from scratch and also it’s not a suitable time to make things that need to be eaten immediately after cooking. The oven is too hot for slow-cooking anything for lunch/dinner. Any suggestions would be welcome but suggestions taking these points into account would be especially great!)

Echoing the pistachio shells that started this site, I was thinking about walnut shells recently.

It’s advised not to compost walnuts/walnut shells because the trees contain a chemical called juglone, which is toxic to some trees, plants and vegetables (especially members of the Solanaceae family – aubergine, tomatoes & potatoes) so better safe and than sorry when it comes to composting them.

Walnut shells have a number of industrial uses – a thickener in the paints & plastics industries, as a filler in explosives, and for cleaning/polishing – but less re-uses in the domestic setting. I’ve used exfoliating soaps and cleansers with tiny walnut shell particles as the abrasive element so home soap makers could use them up – but what about other reuses?

So how is your garden/allotment/window box doing this summer?

Due to a combination of a underestimation of seed germination rates, disorganisation/ignoring plans and demon slugs, my growing hasn’t gone quite as I thought it might but we’re doing ok and I’ve learned a lot about growing here.

One thing definitely on my list for next year – well, technically later this year – is to give my beds a good old fashioned manure boost in late autumn. The soil here is very poor but since I reclaimed the beds from the weeds in early spring, I couldn’t do a manure feed this year and I think our output has suffered as a result. I’ve been feeding the seedlings/growing plants since then but I think better soil to start with would have helped overall. Ah well, live and learn.

Anyway, homemade plant/vegetable fertilisers. I’m sure everyone reading this has a bulging compost heap for general compost goodness (if not, start one today!) but I thought it might be interesting to hear what kitchen scraps/plants/garden waste/household waste people use for specific fertilising/feeding plants at this time of year.

I’ve been making/using a lot of liquid fertiliser from nettles this year because we have so many in the field next door to our house. Coffee grinds are also popular as a mid-season fertiliser, as are potash and bonemeal.

What are your favourite produced-at-home fertilizers? Do you have any tips for particular plants?