I am very curious about adaptogens in general. When I first learned about them I was still nursing my youngest so played it safe by not trying them out.
Now, with the guidance of a chiropractor/nutritionist I have been supporting my overworked adrenals with various adaptogens. I used one supplement tablet for over a year which contained skillcap, licorice, ashwagandha, and Korean ginseng. Now it seems that I need a different supplement which contains schisandra, bacopa, eleuthero, and rosemary.
While I don't believe that everything listed are adaptogens, I am curious to know more about them to see if there is a pattern or trend with the two groups since they do not overlap at all. I have not gotten around to digging into it myself, but I thought I would take tge opportunity to see if anything stuck out to someone as knowledgeable as Dr. Tilgner or anyone else who reads this post.
I love some of these ideas! So far I have been using a garden fork to fill 5 gallon buckets that I transport by hand. Or three buckets will fit in the Radio Flyer wagon I picked up at a garage sale to be pulled where ever needed.
Bryan, thank you for renewing tbis thread. Travis, thank you for sharing all this. We hope to build a barn in a couple of years but the finances of it really worried me. I clearly have more to learn, but it seems more possible now.
1. Do not be afraid to try cooking something new, even if it involves a technique you have never tried before. Be brave and follow the recipe. Most things sound way more intimidating than they really are. Bechamel is one of those French Mother sauces but if you follow a recipe to make Macaroni and Cheese from scratch, then you have made a Bechamel sauce. Braising is the fancy word for what you are often doing to meat in a crockpot. Consider the potato: baked, steamed, boiled, fried. Practice cooking potatoes and you'll have a bunch of cooking techniques under your belt including knife skills if you want them.
2. Seemingly simple foods are elevated to the sublime by using quality ingredients (many of which are quality just because you grew them yourself) and knowing the cooking techniques that brings out the best in them. When you read the ingredients on a package of artisan sourdough bread it'll often be flour,salt, and water. Isn't that amazing, but you can do it too! Amongst many other things salad dressings fall into this category too.
3. Cook what you like. Ate at a restaurant and had a dish that was amazing? Try to recreate it at home! Find a recipe online for something like it, make it as written the first time, then start modifying it to your tastes. Ask your parents/grandparents for the family recipe for your childhood favorites. If you use ingredients you know you like, then even if you don't quite succeed at making it just how you wanted it, it is probably still tasty! If not then you probably have a good idea what to do differently next time. Tonight we used a grocery store gluten free pizza crust that turned out better on the stoneware than it did on the metal cookie sheet. Next time I will move the oven rack to give each pie more space too (And honestly make a pizza dough from scratch. It was okay but kind of dried out on the surface.)
4. Substitute! In the mood for a lemon goat cheese asparagus pasta recipe but asparagus season is over, substitute whatever green veggie you have on hand. Green beans or broccoli will work great. I recently used cilantro in my meatballs because I didn't have any parsley. This probably fits under Know You Ingredients so you'll know what will sub for each other well.
5. Learn ratios. Salad dressings start with a certain ratio of oil and vinegar. Crepes are a ratio between flour, milk, and eggs. My favorite ratio for quiche is 6 eggs to 1 cup cream but that ratio (and the one for salad dressing) can vary by preference. Ratios for baking are more firm due to the chemical reactions between ingredients being more sensitive.
Yeah, the septic situation here in Vermont is tough. I am a couple hours north of you. The number that seems to get kicked around for septic systems is $20K, then you can get started building the bouse. Not so kind to the budget for sure! Are you hoping to farm the land for income? I wonder if you might be able to find some creative loan options taking that approach instead of a traditional construction loan.
Pretty much any machine from the 1970's or earlier that is in working order would be fine. It may actually be more important to find someone in your area that can service what you buy, than it is a matter of brands. It is possible to do your own maintenance on those older machines if you are so inclined. Service people don't tend to be sales people. My sewing machine repair guy has Opinions and is only willing to sell Necchi as new machines.
I have enjoyed reading the conversation between the two of you, Bart and Travis. We currently own 32 mostly wooded, very rocky, acres that has proved difficult to manage. We are strongly considering selling it and buying my parent's 5 mostly open acres for many of the reasons Travis mentioned. Even managing the gardens my mother has already established will take quite some time nevermind reestablishing fencing and building shelters for animals. I acually found a bit of ground today at our current place that I could easily pound a T-post into which is what led me to read this thread. I need a few more T-posts for the current project.
Willow roots grown in water are pretty weak. They will break off pretty easily when you try to get it in the ground. For willow cutting planting expertise, I go here: https://www.willowsvermont.com/planting-instructions.html The good news is you can certainly take more cuttings from the tree to try again. It won't hurt the tree as willows can be copiced annually when harvested for basketry and other uses.
Artie Scott wrote: Ghislaine, what type of tree is that blooming amid the ferns? Gorgeous picture!
Thank you! It is an apple tree. I don't know much about it as it was here when we moved in. It produces little green apples that aren't useful for fresh eating but I intend to try making jelly with them.
When coppicing willow on Wednesday you observe a bird scolding the dog in a certain area of willow. You wonder if there is a nest nearby. On Friday you see the bird again and start watching for the nest. Sure enough, there it is!
Our school has a taste test table set up in the lunch room about once a month. Sometimes it's from the garden like the time they offered kale chips. Other times it's themed to a country one of the classes is studying. It allows for some flexibility and introduces foods the kids may have never tried before. The really successful items may end up on the regular lunch schedule too!
You may want to look into putting India Inks into fountain pens before you go ahead. My understanding is it will gunk up the fountain pen, possibly to the point of making it useldss. I believe that the pigment particles in the India Ink are bigger, making it hard to get through the feed of the fountain pen.
I have three Platinum Preppys. Two of which I installed the cartridges they came with when I got them Christmas 2 years ago. I had misplaced them along with a few other pens for a good 8 months at one point. These two and a Pilot Petit1 were the only ones that hadn't dried up when I found them again. One of which is still writing! (They aren't the first ones I reach for.) The third is a Crystal version of the Preppy that doesn't have all the writing on it.
I like to find resources other than always buying things on Amazon so I was excited to discover that the publisher of many books I already own, Chelsea Green, is having a sale of 35% off books in their farming, homesteading, and gardening books. A good number of these books have been discussed here so I wanted to share in case anyone is looking to expand their personal library.
I don't care for cooked peppers so I've always just replaced them with carrots in recipes that seemed to be using them as a mirepoix. I am happy to confirm my assumption that peppers must replace carrots in Creole cooking. I wonder if carrots just don't grow well in Louisiana or something?
There is a story in my family that my great-grandmother used to have a truck come once a year to fill her pantry with canned vegetables. I think this must have been a time saving move on her part because my great-grandparents lived on a farm! This may also have been how people made the transition between growing/preserving/cooking all their own food, and the way supermarkets are in use today.
I have an apple tree that is north of a forest of deciduous trees. Somehow it still produces apples. It may get a little bit of filtered light in the afternoons. It came with the property and only produces little 2 inch green apples so I will be grafting more productive varieties in the hopes for tasty apples in the future.
Oh my this is useful information! I've inherited a couple of scythes but the wood is quite damaged on one of them. I'm inspired to dig around a little bit more to see if I can refurbish them for use in the spring.
So I have been reading along in this thread because I hope to have chickens that will raise their own young. Currently I have guineas who have never gone broody for me. After the last couple of posts, I did a search on Backyard Chickens to see what people generally do with nesting boxes. Within the first few hits of my search I was led to this article. I thought it might appeal to us Permies due to the careful observations of the writer. https://www.backyardchickens.com/articles/nest-boxes-why-do-we-make-a-sitting-hens-job-so-difficult.74389/
I grew up on a property that had once been part of a larger farm. My house was built next to a kind of gully that was located about 300 to 400 yards from the farm house. Guess where the farmers' dump was! My mother spent years going down there and pulling out the dangerous rusted tin cans and broken glass bottles down there. It was a favorite play area for my brother and I but we were admonished to stay on the path. Luckily we tended to stay on the slope above where all the trash ended up. It certainly was a life lesson about waste!
I got mine from Fedco several years ago. No fruit yet as only one of the bushes has ever had flowers. Both bushes may be in a location with too much shade. Some of those trees have come down so we will see what next year brings!
Joshua Parke wrote:
Someone on permies used pigs to create terraces on their land. They put a lane of fencing on contour and the pigs created a small terrace. I can't recall who it was, or what the topic is called....but it's on here somewhere...with pictures if I'm recalling correctly.
You might be thinking of Walter Jeffries. I know that he does this at Sugar Mountain Farm.
Chris Emerson wrote:
Good idea. Trillium grows great here but doesn't it flower once every 7 years?
They take 7-9 years to first bloom if you start from seed. They will bloom every year if they are happy where they are. Most people start from a rhizome to avoid the 7 year wait. I have it all over my woods so I will carefully transplant some when my pawpaws are big enough to provide more shade.
In addition to bee balm the hummingbirds at our house enjoy hollyhock and, surprising to me, the marigold my daughter brought home from preschool as a Mother's Day gift. I also planted morning glory for them but I am not sure if they are going for it or not.
Bumblebees also love the hollyhock.
For my pawpaws, I plan on planting trillium as I believe they are pollinated by similar insects.
All very true! Walking towards the willows it took me a while to figure out that they were tree trunks and not some weird rock formation. Having lived in Europe I've seen many pollarded trees over the years. I have just never noticed ones with trunks quite this thick before. The trunks look like the boulders that I have seen left behind by the glaciers in New England.