I love to pickle hot peppers. Fermented banana peppers are great for a side dish. I use hot cherry peppers to make fermented chili sauce. After fermenting on the counter for a month, I drain the brine off and then blend the peppers with a little bit of honey. Then I let it sit on the counter until it stops bubbling (about 4 days), before I bottle it up and put it in the fridge.
Is it possible that she has a nest of eggs that she's gone broody on? Or she could have found a more preferable place to sleep. Like others, I've had chickens go missing for weeks only to show back up with a couple chicks in tow. Chickens are strange like that.
absorbancy, wash-abilty and durability would be the most important thing to me. Roughly 10-12 inches square in size would be ideal. Able to absorb a small spill of water before it rolled off the table as well as be able to hold up against rough textures without snagging or wearing out.
How much would you charge for a set of 8, given the above ideals? Nothin fancy... just functional. No intense colors or patterns. Light natural tones are best. White or off-white is great too. PM me if you feel like you might have to time and materials. Maybe we can make it work.
Here's a great video about keeping bears out of your stuff. Electric fences are deployed as a way to protect food from being stolen by bears. They seem to learn pretty fast, though a stampeding bear in camp is no picnic.
Sorry to hear about the infection and cancer diagnosis. Stay strong and fight hard. I wish you all the best.
That was a crazy storm for sure. We lost a big old apple tree and we're still without power. The last gust that blew through almost took the roof of my chicken coop. It was wobbling but somehow stayed in place. So many people fared far worse, so I'm being thankful in the silence.
Feel better Travis
My kids did the classic style ones. They had a blast doing the designs and helping to harvest the seeds (toasted and eaten with smiles). Young kids love to rip the guts (seeds) out of a squash for some reason. I think it's a built-in trait. I did the tree on the zucchini just for kicks, while I was cooking dinner. I used my old boy scout Swiss army knife. A good way to kill five minutes between tossing roasting pumpkin seeds. Lots of fun for sure.
I'd be happy to trade scion wood. What varieties do you have? My plan was to buy in a bunch of root stock and then graft what I have already but if you want to trade, I'll be happy to mix things up a bit.
I have the following
I also have some old farmstead apples that I haven't been able to ID yet. The trees are at least 60 years old. Most seem like cider varieties, but I have one that's a great early season fresh eating apple. Bright red skin, soft slightly acidic sweet flesh. Short shelf life. Cooks down to mush.
I'll have a silly amount of scion wood in the new year, let me know if you're interested in trading.
Nice work! That looks good.
Today is a good day to make kimchi. I finally had a good crop of peppers so I've been looking forward to experimenting with different tweaks to my kimchi recipe. The possibilities are endless. I also like fermenting daikon radish with hot peppers, garlic, onion and fish sauce. If the weather ever gets cool enough, I'll be able to harvest my daikon for that. At least it's raining... sort of.
I'm glad to have you back Jeanine. I look forward to seeing what you're up to as of late. All new circumstances... so a new opportunity to learn, experiment and share. I hope you share as much of your wisdom as you can. Thank you for coming back.
Karen: I wish I had found it, but I did pass it along from a fellow permie who emailed me about it.
Travis: Yeah, I think the lack of water has really made for a drab peeper season. I've noticed fewer tourist helicopter rides flying around the valleys due to the weakness of the color. Still... better than most of the world.
I usually save seed from mine to establish in areas where I need it. If you don't want it to spread, I'd suggest not letting it flower or lay along the ground where it can set roots. I have the stuff everywhere but I like it because it is a good insect repellent as well as being a good polyculture buddy for fruit trees. When I mow it around the rock walls of my herb garden, the smell is pretty awesome.
Other herbs that have done the same thing for me are oregano, mountain mint, sage, thyme and camomile.
I've had sunchokes in the ground for about 8 years now. They always flower in the last week of september. I just checked to see how the tubers are doing. Average size is about as bid as a fist. I've never messed with the flowers because they are one of the last meals that the bumble bees have before the winter.
I've been making biochar for only a couple of years and I'm only doing it on a small-ish scale. I use all of the stuff that's too small to put in the wood stove (anything under 2 inches in diameter and too short to mess with stacking). Last year I made something like 500 gallons of biochar for my veggie garden using a trench method that I saw demonstrated by the guy from the youtube channel skillcult SkillCult Youtube Channel
It was good use of the materials I had on hand. In the garden beds with the biochar, I did have better results with water retention and growth. I'm planning to do the same tihng again this winter.
I also save all of the ash from the wood stove to use in the garden as well. The soil here is a little on the acidic side.
The best tomatoes and peppers I've ever grown came from the place where I added a lot of biochar.
It's a bit of work, but I think it works out well over the long haul. If you're already cutting wood for timber or cord wood, I'd say that it would be worth it to save the slash and use it for biochar.
In my experience, the powdery mildew has no effect on the tubers. I'd let the butterflies enjoy what they can while they have the chance. When the stalks are dying back naturally later in the fall, I cut them down and use them as mulch (chop and drop), then I harvest the tubers as I need them. I've never seen any bad result of having the mildew on the plants. Sunchokes are so prolific that I can't imagine too many things aside from rodents being a problem for them.
Most of the yelllow jackets here prefer sweet stuff like apple or raspberry over the meat stuff like caterpillars, though as food becomes scarce with cooler weather, they do get more aggressive and begin killing anything they think they can carry away. I let them pollinate the raspberries and clear the garden of pests, but once they start getting pushy with the dog or kids, I set up the traps and begin reducing the population. I've got 4 2-liter bottles outside with holes in the sides and beer in the bottom, set up as traps. Yellow Jacket flies in, hits the wall, drops in the beer and drowns. Once the trap is full, I feed them to the chickens.
With the vine diameter... Is that because of insects like borers? I know a lot of folks like butternut because of the vine being so dense that the borers don't do well.
Joseph: Thanks for the tips, I really appreciate it. Looks like I'll be harvesting some squash tomorrow. I'll try to post a picture so you can see what I've got to work with.
The major contributors to this patch were Jester acorn squash, butternut, costata romanesco zucchini and maybe a blue hubbard or two. A lot of them look like giant zucchini but with hard skin and yellow and green stripes. I'm going to open one up for dinner tomorrow. we'll see how it goes.
Is there any sense in choosing squashes based on how early they develop powdery mildew? Some of the plants are covered in it and some don't yet have a spot of it at all, even though they are all in the same patch. If it's just a sign of being done, does PM onset become a deciding factor in choosing varieties for colder climates? I have a short season and my goal is to get the most squash (by weight) as I can in a given area and then to hopefully get a cover crop established before the ground freezes after I pull the squash. I don't have pest issues, just the powdery mildew.
I suspect pest susceptibility is another issue that kind of takes care of itself. A dead plant produces no seed.
Joseph Lofthouse wrote:I've been eating landrace zucchini as winter squash this fall. I'm really enjoying them that way. Taking a bushel of them to farmer's market this weekend.
got a good recipe? I always miss a few zucchini in the patch and then find them when they are two feet long and tough as a shoe. Chickens like them and so do pigs but I've always been tempted to do something with them for people food.
I've gone through so many boots in the last 8 years. Bog, Muck, L.L bean, timberland and more, just trying to find a pair that will last me more than a year.
The worst ones: Bog and Muck boots do exactly as you say. They split on the creases, and in warmer months they can be very warm to wear all day. Not too bad on snow but terrible on ice. Waterproof until the rubber splits, then forget it. they stay wet for days inside.
I like my Bean boots because they aren't as bulky. As long as I'm moving around, I can be out in -20F weather all day and still feel my toes. They don't over heat in the summer but then again I'm not having to wear them all day during warm weather. No mud... No boots. That being said, they are still on track to wear out before I get through this next winter. So that will be just about 2 years of useful life for this pair. They do come with a lifetime guarantee so that's a bonus.
I'd like to know what others are wearing, specifically in cold climates and where ice is an issue.
I don't know too much about guinea fowl but a lot of birds will head towards a road because it's a good place to find gravel and grit. If you live in a place where the roads are salted during winter, they might be down there for the mineral salts. There's a reason they are taking a risk with the cars. Maybe try giving them a place to have access to grit, shell, and minerals someplace between the coop and the road. If they stop at that spot instead of going to the road then you'll be a little closer to an answer. They might still go to the road as a habit but the reward will be diminished. Maybe take a walk with them to the road and see what is of interest to them?
Todd Parr wrote:I usually stop now, not for the sake of the plants, but for the sake of the spiders. Hundreds of them can over-winter in the big comfrey leaves.
That's a good point! I always feel so bad when I see people doing the "full fall cleanup" leaving nothing for the predators and prey to hang out in over the winter. Then again, I usually take all of the brush and leaves from the curbside paper bags so their loss is my gain. SoOOOOOoooo much mulch. Happy garden.
I like to break them down similar to this style though I always leave the skin on in any place I can. I bone out just about everything so that I can make a big batch of bone broth all at once. I cook that down and add in all the little bits of meat from the bones along with any little bits of trim to make a super dense soup or stew base. The spent bones are so soft that i can mash them into a paste to add to the chickens' food rations. bigger ones go to the dog.
Generally I cut the shoulders into strips for making sausage over the winter. Bellies are for bacon or for braising uncured. The back legs are broken up into whole muscle cuts either for roasting or curing.
The loins usually end up as one small roast from the front end and then everything else is cured into lomo or lonzino. I make guanciale from the cheeks and broth from the rest of the head. My dog gets everything that's not my cup of tea, except the digestive tract. That goes in the compost pile. Fat can be used in a lot of ways. Curing it will give you lardo, which is pretty awesome in so many ways. Some fat we use for baking and some used when making sausage from other animals like rabbit, chicken, goat or lamb. A little fat can go a long way to making a little critter taste big.
I'm a big fan of not trimming the hell out of everything. A pig is a lot of food for sure. And it's all good
Just came across this little gem on you tube. I've butchered a few pigs over the last five years and I always learn a new way of cutting to maximize the animal as a whole. I try not to let anything go to waste so every little tip or trick helps to save a little more from each animal. Here's a good video on the basic breakdown of pork side.
Butcher Bryan Mayer of Fleishers Craft Butchery shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork
trinda storey wrote:If you cut a branch does a corresponding root die or vis versa?
I have heard that some leguminous plants such as clover do what you are describing. I'm not sure if it's been proven, though I can see some reasons for it to be true and not.
if it were true then that means that certain roots feed certain branches. That seems to me to be a risk to the over all health of the plant. In trees, this would be catastrophic in the event of erosion or storm damage. Imagine losing a large amount of a tree top in a winter ice storm. Since the sap is stored in the roots over winter, the tree would have extra sugar resources in those roots to feed the damaged upper portion of the tree during the spring. This would include healing fractures and replacing lost branches. If those roots died instead, the stored evergy would be lost and the tree would have to heal with a diminished store of energy.
So I think that it might be true for some small annual or biennial species but probably not for long lived species.