Derrick Clausen

Does anyone have a link to a website where they sell edible cultivars or varieties of taro or malanga? I've searched tirelessly but never find anything. I'd really like to collect a bunch of these for food purposes. Thanks for any help! Want both varieties used for edible corms and leaves/stems.

greg mosser wrote:i’m sure you’ve things i’ll be interested in. can you pm me a link or list of your stuff?

Here's a pic of our contact and shop info. On the Facebook page I have an ad with a large list of available species albeit there's more than that available.

What are you willing to trade for? I have pretty much all of the perennial green veggies and other stuff like potato mint, African Blue basil, etc.

Hello and thanks to anyone who views my post! I'm now a full time nursery man and living off my efforts. Got kids and a wife to support. Its our major propagation season now. Lots of stuff becoming available. Please help us out if anything interests you!

Not sure if I totally grasp the concept of the "pie" business promotion page you are starting up. Can anyone explain in very plain detail? I would potentially like to join.

We are a small homestead business. Plant nursery in Northern Florida. We carry truly organic, wild crafted, hand harvested, and exclusively grown on our land plants and seeds. No resale just truly homestead produced products. We also sell chicken and duck eggs. Also completely organic feed that's all American and corn and soy free. Both eating and hatching eggs. We carry all manner of permaculture perennial veggies and herbs as well as more conventional stuff like peppers and tomatoes etc. Many native species as well. We would love as much exposure as possible since we just committed to doing this full time and I just had quit my job. Any clarification of the program at hand appreciated.

Thanks

Tons of fresh harvested Roselle seeds available. 50 for $5 plus applicable shipping. Can ship via usps first class package with tracking or non-machineable stamped envelope. Bulk quantities available. I've got thousands! For large order inquiries email me at cderek83@gmail.com.

We are a registered florida nursery. Please see our other adds on this board as well as other platforms. We are on etsy under name "SixFlowersCrafts" and eBay under name "divineplants". You can find us on the tropical fruit forum under name "D-Grower" and also on permapeople with the same name. Find us on Facebook with our business name "Exotic Edibles and More of NW Florida".

Thanks!

We are a Florida registered nursery which is attempting to be a one stop shop for all tropical perennial veggies commonly used for permaculture and food forest applications. We probably don't have everything but we sure want too! We could really use some patronage from the permaculture community in these trying times to help us get more equipped on our homestead and make our nursery grow. Eventually we will be market gardening as well. We aim to use mostly sustainable practices eventually but for now will be growing using modern amenities since they are still easily available. Our official nursery name is "Exotic Edibles and More" but our other online stores pre-existed our official nursery name and therefore go by other names. Below I will make a list of species we have in our catalog. Not all species might be available at all times but these are all things we grow at our homestead not just for our nursery but also for ourselves. Unless we loose a species we will always eventually have anything listed available again at some point. Personal message or check our stores for availability.

Species list:
Moringa oleifera
Katuk
Chaya(2 types)
Longevity spinach
Okinawa spinach
Brazilian Sisso spinach
Jewels of Opar
Suriname purslane aka waterleaf spinach
Purslane
Water spinach
Chinese water chestnut
Chinese toon tree
Various mints(orange, peppermint, chocolate, spearmint, Asian spearmint, St. John's mint, Yerba Buena)
Magenta leaf herb
Greek oregano
Cuban oregano
Garlic Chives
Society garlic
Elderberry
American persimmon
Loquat
Chickasaw plum
True Arrowroot
Canna edulis aka Queensland arrowroot
Patchouli herb
Variegated Mugwort
Fish mint vine
FO-TI vine
Edible pad opuntia cactus
Quality fruiting opuntia cactus
Muscadine and scuppernog grapes
Perennial tobassco peppers
Heimia salicifolia
Banisteriopsis caapi(multiple varieties)
B. muricata
Psychotria nexus
Psychotria hybrid DW02
Psychotria viridis
P. Alba and carthagenensis
Dragon fruit
Dwarf bananas
Raja puri bananas
Ice cream bananas
Ice cream bean trees
Anatto trees
Leaf of life
Roselle
Cranberry hibiscus
Okra
Everglades tomato
Seminole pumpkin
Diakon radish
Comfrey
Dill
Cilantro
Papalo
Sugarcane
Figs
Mulberry
Golden Dorsett apple
Strawberry guava red and yellow types
African potato mint
African Blue Perennial Basil
Thai lolot pepper leaf
Black pepper
Suriname cherry
Thai holy basil(3 types)
Mexican sunflower
Ashitaba
Turmeric
C. zeodaria
Chocolate ginger
Shampoo ginger
Butterfly ginger
Lesser and greater galangal ginger
Motherwort
Native violets
German forest strawberry
Spotted bee balm
Bee balm
Purple Lamb's Quarters
Green Lamb's Quarters
Pineapple guava
Pineapples
Sweet potato(at least 3 types)
Turkey berry aka pea eggplant
Dioscorea alata white and purple
Edible forms of D. bulbifera
D. polystachys
D. pentaphylla
Glycomis pentaphylla
Star fruit
Cherimoya
Sugar apple
Root beer plant
Milkweed
Illex guayusa
Yerba mate
Sand pear
Dewberry
Thornless blackberry
Black raspberry
Alpinia nutans aka false cardamom
True cardamom
Spider lily
Native pawpaw(A. longisfolia)
Native blueberry(few types)
Aztec sweet herb
Cassava
Kratom
White sapote
Malabar Spinach
Staghorn and winged sumac
Spiderwort
Iitoi perennial bunching onion
Egyptian walking onions
Allium canadense aka meadow garlic

Always more being added and much still not listed!

Some of these species if available at the time of inquiry may be in the form of: cuttings/scions, seeds, bare root plants, dormant or active trees/plants/corms/tubers, small shippable plants, large local pickup only plants, etc.
Message for specifics on your species of interests. Even if you view our stores many things that aren't listed there may still be available but if anything is listed in our stores it will be readily available and shippable.

Our store links:

https://www.ebay.com/sch/i.html?sid=divineplants

https://www.etsy.com/shop/SixFlowersCrafts?ref=search_shop_permits!

We are also on permapeople under "D-Grower"

We are also present at the tropical fruit forum as "DGrower"

Thanks for viewing our post here on permies!

We started making sourdough bread years ago mostly because of a desire to still have that wonderful comfort food known as bread but yet do it the most healthful way as possible if we were to eat a wheat product at all. Without getting into how healthful or unhealthy grain products in general may or may not be know the following is a fact. Sprouted and or well soaked or well fermented grain products, especially wheat particularly, are vastly better for you than the normal unsoaked/unsprouted or non fermented grain products. This is due to various reasons but most namely soaking,  sprouting,  and fermenting grain before further processing changes carbohydrate structure and therefore ease of the body processing them and causes the breakdown of "anti-nutrients" like phytic acid compounds which inhibit body absorption of other good nutrients that might be present in a grain substance.  So in a nut shell if we were gonna eat grains we want to eat them in their best most healthful forms. That's were sourdough bread comes into play for us. The well fermentation of the wheat before baking the bread greatly reduces the gluten (wheat protein) content and overall reduces stress on the body processing it and makes whatever good nutrients present easier for the body to absorb and utilize. You could take this ideology further and use the ancient types of wheat instead of modern wheat too which are lessly bred for higher gluten content and in a more natural state like nature intented them to be before man bred the varieties to suit our fancies. Einkorn wheat is a good example of a more natural form of wheat though there are others as well.

Now onto how to make your own sourdough bread "starter" to give your homemade bread that nice fluffy rise you expect from using a packet of good old store bought bread yeast. Essentially you are creating a living bread yeast culture to always have on hand instead of using a packet of store yeast. The process is fairly simple and leaves you with plenty of "discard", or somewhat fermented wheat product, to use to make other goodies such as muffins or pancakes. The starter culture is best made in your own environment which will capture the unique yeast varieties in your area and therefore be more adapt to your conditions. Often times if someone buys a culture made elsewhere or moves a culture to a new place it struggles or goes bad in the new environment. We had experienced this ourselves after moving. However there are plenty of places to buy pre made starters online and we used to sell ours as well on Etsy though we haven't for awhile now. These are the steps to make your own unique sourdough bread starter culture:

On a side note I would only use organic flours that are unbleached and unbromated.

1. Start with one cup whole wheat flour and stir in half cup water. Let rest 24 hours. Use a clear glass container such as a mason jar to perform your starter culture in so you can see the progress easier.

2. Split whole wheat mixture in half discarding one half and use that for some recipe such as muffins. To the saved half add 1 cup all purpose flour and 1/2 cup water mixing well. Let rest 24 hours.  

3. Repeat process now every 12 hours or otherwise twice daily. Discard 1/2 cup of starter now then add back 1 cup all purpose flour and 1/2 cup water.  Should start to smell yeast by now and might see the culture start to bubble.

4. Repeat process again twice daily indefinitely discarding 1/2 cup starter then adding back 1 cup all purpose flour and 1/2 cup water.  By now should notice yeasty smell and bubbling. Also culture may begin to rise after "feeding" in new flour.

5. Basically keep repeating process twice daily as above using your discard material to make other tasty goodies as to not be wasteful.  Once the starter culture begins to double in size after a feeding its pretty much ready to be used to initiate leavening of a sourdough bread. Get ready to start baking! May want to mark your jar or whatever clear glass container you are using after your feedings to determine when doubling is definitely occurring within a few hours of a feeding. Eventually the culture will start to sink back down naturally so don't worry when that happens.

6. When you go to make a sourdough bread once your starter is ready you want to capture 1 tablespoon of starter culture when its most active. Do this by extracting that 1 Tbsp when the culture has neared doubling in size after a feeding but before it starts to sink back down. Your now ready to start the bread making process!

7. Maintenance of your starter once its ready to use is simple. Use the above ratios of discard a half cup starter then add back a fresh 1 cup all purpose flour and 1/2 cup water.  Once a week or every other week is sufficient to maintain your living culture.  However if it's sat for awhile you may want to feed it several times leading up to preparing to make bread to get it really active again. Doing so gives a better chance of a better rise. You can also put your entire starter culture in the refrigerator for up to a few months but you should feed it every so often and reactivate it well before making bread again.

There's gonna be some trial and error no matter how hard you try. Don't be discouraged if you don't get the greatest looking bread or the nicest rise on your loaves all the time. Your dealing with a live active culture and making sourdough bread is an art unto itself.  Patience and practice is key with all things in life especially sourdough bread.  Keep at it and eventually you'll get it more or less right most of the time.

Recipe to make bread with your starter:

Makes two loaves.
Two separate pieces of the recipe first.
1. Leavening recipe:
  1 Tbsp active sourdough starter
  75 grams (g) or 1/2 cup all purpose flour
  75g or 1/3 cup water
2. Dough recipe:
  1Tbsp salt
  525g or 2.5 cups water
  700g or 5.5 cups all purpose or bread flour

Steps to follow:

1. Make leaven by mixing all leavening ingredients and let sit overnight to 24 hours.
2. Dissolve salt in about 50g or 1/4 cup water and set aside.
3. Mix leaven and remaining 475g or 2 cups water in a large bowl.  It's ok if there's lumps.
4. Add the flower to the leaven mixture. Let dough rest 30 mins to 4 hours covering bowl. Dough may not look totally together at this stage.
5. Mix in salt mixture.  Dough should be wet and loose now.  
6. Begin folding dough every 30 mins in a clockwise motion lifting dough from bottom up for 2.5 hours or approximately 6 times.
7. Let dough rise undisturbed 30-60 mins.
8. Sprinkle flour on dough and divide dough in half with pastry scraper. Sprinkle each dough with flour. Shape them round by slipping scaper under the edge and turning it clockwise from left to right a few times. Then let each rest 20-30 mins.
9. Prepare two bread proofing baskets by putting clean rags in the bottom and flouring the rags heavily.
10. Shape the loaves by flipping over and dusting with flour on top. Flip top over half way then fold the sides into the middle and roll it over to the bottom. Repeat with second loaf.
11. Transfer both loaves back to the proofing baskets making sure they are floured to prevent sticking. Cover with plastic and let rise 3-4 hours.  Alternatively place in fridge and let rise slowly 12-15 hours.
12. Bake right away and if you used the slower fridge method bake straight from fridge. No need to warm before baking.
13. Preheat oven to 500F
14. Transfer to dutch oven and bake 30 mins.
15. Cool, eat, and enjoy!

It's a fairly simple process other than being long and involved but it's totally doable and worthwhile.

Thanks for reading!  Derek and Cassandra

Very nice collection!  Maybe we could trade someday. I have a thread here too.

Add to the available species:

Dioscorea alata bulbils(true African yam)
Arugula seeds
Roselle seeds
Seminole pumpkin seeds
Pea eggplant/turkey berry seeds
American persimmon seeds
Purple lamb's quarters seeds
Thai holy basil seeds
Shisho/perilla seeds

Most of this is available at our store links above but if not contact me directly.