 Another Way Home
By contributing writer Laurie Neverman
September 8, 2008
For three years we have opened our home at Another Way Farm near Stangelville to share our experience “building green.” We chose the name “Another Way” to represent the unusual approach we were taking to building and to remind ourselves that if things don’t work out the first time, try another way.
Now we are facing our biggest “Another Way” challenge to date – staying in the community and keeping the home for which we have worked so hard. My husband recently lost his job due to reorganization. Now, like many families, we face moving if he can’t find a local job. That’s just the way things go.
Meanwhile, we are still committed to helping our community by sharing what we’ve learned. Hopefully it will help save others time and money and make a positive impact on the environment. I know we really appreciated the opportunity to visit other tour homes when we were preparing to build, and I’m sure it’s help others with green remodeling projects, too.
So what makes our home different? One of the most obvious aspects is the passive solar design, less obvious but very important is the Insulated Concrete Form Construction. The home is handicap accessible, Energy Star certified and Wisconsin Green Built certified. The cabinets and shelving are green – made from sustainably wood and wheat board (compressed wheat straw). We’ve included areas dedicated to low-energy food storage – a root cellar and an unheated basement storage room. The attached greenhouse and garden cold frames allow season extension. The organic garden provides most of the produce for our family and habitat for a variety of birds and beasties.
So come visit on October 4th and we’ll talk about another way of doing things. While you’re out and about, check out some of the other 100+ sites that are open around the state.
Related Links:
MREA Solar Tour of Homes, October 3 & 4th, 2008
Tour local green homes and businesses. FREE!
CommonSenseHome.com
Our homemade site about our home. Rough around the edges, but packed with information.
ASES National Solar Tour of Homes
Information site for tours across the country.
Common Sense Home Recipes
Tex Mex Salad
The Tex Mex Salad and Pico de Gallo recipes were contributed by Jayna Stein, homeschooling mom and member of North East Wisconsin Home Leaners.
Ingredients:
1 (15 oz.) can organic black beans, rinsed and drained (or 2 cups, cooked)
1 15 oz can organic whole kernel corn, drained, (or 2 cobs, raw)
½ cup finely diced red onion
1 tbsp chopped fresh cilantro
1 cup red or green bell pepper, seeded and finely chopped
¼ cup olive oil
4 tbsp lime juice
Celtic sea salt, to taste
Directions:
In a large bowl, combine all ingredients and mix well. May be covered and refrigerated for 2 hours to allow flavors to blend. Serve over a bed of greens with guacamole and organic corn chips. (optional) You may also add chopped tomatoes. Makes 4 entrée servings.
Pico de Gallo
Ingredients:
1 ½ cups seeded, diced tomatoes
¼ cup diced red onion
1 tbsp finely diced jalepeno or Serrano peppers
1 tbsp minced garlic
Juice of 2 limes
2 tbsp chopped fresh cilantro
Celtic sea salt and pepper, optional
Optional: may also add 1 chopped green or red bell pepper
Directions:
Combine ingredients in a bowl.
Serve with organic corn chips, or as a condiment with Mexican type foods.
Corn Bread
This recipe is from my mom, Irene Zmrazek. It makes a delicious, moist bread that goes well with Mexican foods or hearty fall soups and stews.
Ingredients:
1 cup flour
1 cup cornmeal
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1/3 cup milk
1 cup sour cream
1 egg
4 tablespoons margarine or butter
Directions:
Blend dry ingredients. Blend in softened margarine. Blend in milk, sour cream and egg. Blend until moist. Pour in greased, 8" square pan and place in preheated oven at 400F. Bake until surface starts to crack and bread pulls away from pan at edges - 15-20 minutes.
Pumpkin Roll
I make this dessert as a special treat in the fall to take advantage of the abundant squash and pumpkins. You may use pumpkin or any other squash with deep orange flesh. Look here for information on how to prepare fresh pumpkin for use in baking.
Cake Ingredients:
3 eggs
1 cup white sugar
1 teaspoon salt
1/2 tsp cinnamon
1 tsp baking soda
3/4 C flour
2/3 C pumpkin (or ½ can)
1/2 C chopped walnuts (optional)
Filling Ingredients:
1 ½ - 2 C confectioners sugar
*8 ounces cream cheese
2 tablespoon butter
1 teaspoon vanilla
Directions:
Beat 3 eggs until light lemon yellow. Mix in rest of ingredients. Grease cookie sheet w/ 1/2" sides. Put wax paper on greased sheet and grease wax paper. Pour batter evenly onto cookie sheet. Bake 375 degrees for 15 minutes.
Remove from oven and invert on dish towel covered w/sifted confectioner's sugar. Quickly remove wax paper. Roll, lengthwise, including towel, while warm. When cool, gently unroll (won't lay completely flat) and fill.
After filling, re-roll and refrigerate.
*Cream cheese cannot be fat free; use regular or light
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