that's a beauty.. pretty rare but they are around. personally I'd wait until late winter or spring when it might be more dormant to harvest one that looks spongy like that, as it looks to be in peak growth atm..
Homeopathic preps should be considered vegan, they are water after all. They are also economical and practical, because if one does the math it is easy to see that there are nowhere near enough animals available for compost production, if the world were to approach organic and bd methods (using a purely materialistic perspective). Steiner called homeopathy the alchemy of the future.
Adam Klaus wrote:glad that helped Dorothy,
I am much more experienced with cauliflower than broccoli, and wanted to reccomed a varietal that I find to be absolutely superior for growing main season cauliflower. The varietal is 'Amazing', it is open pollinated, and I typically get seeds from Johnny's. I start seeds in 50 cell flats in April, transplant to the garden in May, and harvest in July/August. Last summer I yielded some heads that were 6 pounds and nearly the size of a basketball. Our summers dont get too hot, maxing out around 90F, and our soils are a rich fertile clay. Notwithstanding, I continue to be amazed by 'Amazing'.
I just read the part again where Enzo talks about using only the flowers, composted manure, etc.. the way he describes it, with just man and the vegetable matter, we have the fire and water elements (axis of life), which is not so bad because even though the axis of death is also important in life processes, we want to live more in the axis of life.. so we can just put more consciousness into the dynamization process, and thus we as humans can Christianize the flowers rather than the christianizing taking place while within the etheric body of the earth.. that's my paraphrasing it, obviously there is more depth to that thought.. but still we cannot reach the level of traditionally made preps, so we will increase the dose, rate etc instead..
many thanks for that post Stewart, gives much food for thought.
enzo is suggesting the shortfall of a less potent prep can be made up by increasing the quantity applied, frequency applied (how often) and or by improving the style of dynamization. he has some interesting ideas, that expand on biodynamic concepts, and some simplifications for the developing world. like he says in the more extreme third world areas they are hungry so they don't have time to make traditional preps - they need solutions today, ones that are practical, economical, comprehensible.
save some roots and plant again in the early spring, when the roots have "nubs" starting to form.. or buy more roots in the early spring from the grocery store when you can find some with nubs forming..
I've been reading transcripts from a couple weeklong courses that Enzo Nastati did in the states in 2013, and in these courses he talks about how to use the herbs by themselves. The transcripts are available from Caren Gontard in Colorado (http://www.ranchodelgallo.info) for 25 bucks each course. There's another Enzo course starting next week.
there's also shiitakes that will grow on straw, but these are usually very specific strains that cost around 100 bucks for a petri dish.. requires a clean room, pressure cooker, etc.. logs are way easier for beginners..
Shiitake has the least aggressive mycelium of pretty much all edible mushrooms, the conditions need to be right for success. Shiitakes come from clone, they barely have the ability to make viable spores. Fresh cut red alder is the best choice for all edibles and medicinals on the coast except for maybe chicken of the woods. Big leaf maple will work for oysters. Slugs and fungus gnats love mushrooms out in the open. There is a local reishi that is superb medicine, looks like Asian reishi, shiny brown. Turkey tails deserve more attention, they are good medicine and the #2 most studied med mushroom after reishi. The reishi and turkey tails are pretty easy to grow, nice aggressive mycelium.
I sent an email last night so we'll see how it goes. I have a pésonal email from someone at the regional parks dept. who is responsible for the nut farm so should get a better response I hope.
The gellatly nut farm looks to be zone 5b or perhaps 6a, I'm in 5a but I'm going to try a bunch of nuts from their manoka walnut if I can. The manoka walnuts can get over 2.5" in length, they're quite impressive.
Just out of curiosity does anyone the why Chinese chestnut is not considered a so-called timber variety? I asked the folks at the gellatly farm and they seemed to think they were good, well they looked good and straight anyways. They originally planted them quite close so they grew pretty upright.