Iron Angel wrote:Can you use brown sugar in place of white? In wine.
I would leave brown sugar where it belongs to.. Cakes, Molasses and sweet bakery stuff.....
1st you need more brown sugar than white and the color would give it a little of rust water touch. Not very beneficial at all.
2nd the taste would be significantly changing to the bad...
If you really want to do something good and increase the quality of your brew you should go for brewing sugar which is based on or is even dextrose.
That stuff dissolves 100%, does not colorize your wine and the fermentation is beside faster also cleaner than any other kind of sugar.
My Grandpa was a burned child from the WW2 food shortage and even in the 70th still thinking he needed to make his Moonshine, his wine and pickles.
The Cellar was always a hidden secret where he was spending a lot of his retirement days...
I remember that people of the surrounding villages sneaked into his cellar and bought what he had to offer.
Some usual and some very 'exotic' drinks changed the bottle to money.
Cherry Wine, Dandelion Flower Wine, Mead from Bee Honey and his always famous Sloe Wine which had a character that couldn't get any closer to a good red wine as you can get.
I still see him with his raised indicator Finger, a mimic like a high degree scientist telling me:
Traubenzucker ist das A und O des guten Weines!
(Dextrose is the A & O of a good wine)
I thought by myself: One day I will be getting rich making grandfather's wine...
....Well, at least I can make a great wine and get nicely drunk from time to time
I see it already boiling with a Mettwurst (Air dried sausage available in Thailand and a substitute for the missing Pinkel) Pork belly and some smoked meat....
A huge saucepan full cooked for 3 days in a row... yummy..
I found in this forum one more reason to give Baker Creek seeds next spring a try...
Burra Maluca wrote:I sent a load of perennial Portuguese galega seed over to the states once in the hope that it would be distributed and at least someone would save seed and share it around. *Someone* ought to have some still! quote]
this is sure one of the older types of kale as it was described also in my experiences above. Some neighbors grew them green and some still had the red (ish) color.
Also the size corresponds with the Roman kales if I would estimate you are around 175 cm tall.
The description it would be a little too herb to eat it without having had the first cold day (frost) suits an old heirloom kale tailor-made.
If Blake wants to get a guaranteed mother of kales he need to consult a Scientologist, some DNA/carbon tests and what ever more necessary to stipulate that this is the kale the Romans spread all around Europe which made the its journey around the world.
Even my Family Name ends with "ius" which makes me a partial Roman I have no clue how they were cooking their kale 1000 Years ago, but I guess it would be not much different like my Grandmother did, as her Kale was a living offspring of the Roman kale as much as I am. And she never bothered to make kale a salad or asked me to become a vegetarian.
As an Omnivore at the begin of the food chain I loved her kale in the traditional form including all sorts of meat and it was hard waiting time in autumn for the first frosty day to turn the kale sweet.
Blake Lenoir wrote: Ever had kale salad before? I'm looking for more recipes without oil or salt to help combat the fat in me.
I never had kale another way than the East Frisian way.
Shining with fats, salted and only in the winter times.
Even a recipe using smoked tofu I know about but it wouldn't be an option for me to cook it.
Beside this, since I am living in tropical climate I have to rely either to get some tins from my kids in Germany or I am lucky enough to find a local supply which cost me around 5 bucks per can/glass.
I wouldn't try to cook it different as I learned.
Kale is really for some people only a goat and rabbit food and for others a top of the notch meal.
The only way is to try some ideas and say by yourself if you like it or not.
I only know as soon I open the can or glass I can't hold back to dig the fork in hand have a mouth full. It tastes also great right out of the can, at least for me.
If you get hold of a can of kale you should try it as cold it comes out of the can and then ask your taste buds how to ennoble it your way.
Blake Lenoir wrote:Are there some vegetarian recipes for the ancient kale? You grown that Spanish one pilgrim? It posed to attractive to hummingbirds with their yellow flowers.
Boil chopped Kale leaves without the ribs and a chopped onion with a sizzle of salt and nutmeg till it is soft, then thicken it with rolled oat flakes
(The juice has a lot of goodies and should not be drained off) and if you like, chop a couple of crispy fried or hard boiled eggs into it.
(so far you consider an egg as vegetarian)
Let it rest in the fridge for a day and then when everything is nicely soaked through, fry the kale with margarine in a frying pan. (Even Lard would be better but isn't veggie)
Make sure it gets a little brown when it sticks to the pan just don't burn it.
Boiled potatoes to it makes it a full meal.
If you fry it a day after again and spread it thick on a buttered sourdough bread its getting even better...
BUT, it will never be the same like a real Grunkohl Feast on a cold winter day with all these meats and you might get the impression the East Frisian kale tradition is overrated.
Blake Lenoir wrote:Where East Frisa? Did the kale get imported to Europe to other language speaking peoples such as the Italians, French, Spanish, Scandinavians, others? I'm looking for well tasting kale from the French in the 17th century to fit into my Midwest U.S garden at my community farm in Chicago. I did what I could to find out which vegetables and stuff fit into New France and Illinois country in the 1600s and 1700s, but the search was much complex. Any historic sources on French settler crops?
I guess that the Romans were the people who introduced the Kale into other areas.
The old kales had a red stem and flat leaves about 150cm tall and came from the Mediterranean countries like Greece and the Roman Empire.
The East Frisians were a bunch of tribes and settlements along the North sea coast partial Dutch (West Frisians) and Germans (East Frisians) and our last Frisian King was Redbad +719 AD, after the Bishop Dom Munster Christianized the hoards after heavy fights.
Romans had also their share which ended with the Battle of the Teutoburger Forest where the Frisians united with the Cherusci Tribes lead by a Roman Officer Arminius who was a German and completely wiped out the Legions led by Publius Quinctilius Varus.
Somehow I guess the kale played an important role in times of the Roman Empire hence it must have been also introduced to France.
In East Frisia it is so famous that every Winter the southern Germans travelling with Bus loads of Visitors to Aurich, Emden, Osnabruck and especially Oldenburg for the traditional Grunkohl essen.
(Green Kale Eating) Important is that the Pinkel Sausage, Cured and fresh pork meat goes along with it.
(Pinkel is a smoked (German: Grützwurst), type of sausage. It is eaten mainly in northwest Germany, especially the region around Oldenburg, Bremen and Osnabrück as well as in East Frisia and Friesland.)
As Toddler I remember that we were hiding within the Kale Gardens as the Plants were taller than we kids were.
Most stems were already green and only a few neighbors had red stems and were reddish leafed.
Because of the fact that the kale needed the first frost before picking it was standing over winter and picked on demand.
In spring after bolting new seeds have been harvested which are inherited this way from generation to generation within each individual family.
I cannot remember that anyone has bought packed seeds or asked for a share from the neighbor, kale seeds were just in every family and each type had his own story like Grandpa's Grandpa got it from Village XXX in his early years and so on.
I am quite sure that when it comes to green kale, brown kale, french kale .... we are eating almost all from the same Roman Plate.
Blake Lenoir wrote: Greetings! I wanna find out if there are giant kale from the French and British settlers so far, cause I'm doing some stuff to remember history in Illinois country centuries back. Could you all find me some heirloom kale that have been growing during the 1700s and 1800s? Thanks!
The origin of Kale is actually found in the Mediterranean History and first information were found in scripts dated 400 BC.
The Greeks and Romans ate it 300 BC.
One of the earliest proofs of the cultivation of kale in Germany comes from a picture by the botanist Leonhart Fuchs from 1543.
And because of the Fact that the British are mainly Germans (Anglo-Saxons) and many Europeans moved into the new world America 1800 we have pretty rough path how the Kale was travelling around the world.
A more precise documentation is not possible probably because of the fact that kale was nothing special and common and poor people couldn't read and write.
In East Frisia we call it also the Oldenburg Palm Tree and it could be estimated that this name has a long history as well, because the Romans used the Palm Kale which had less curly leafs.
An Offspring or even the mother of the historical kales could be the still common "Cavolo nero" from northern Italy.
Old European kale breeds needs the first frost to turn from bitter to it's famous sweet taste which is not the case by the "cavolo nero" or also called the "nero de toscana"
In Germany is Jan Fleischfresser a Name when it comes to historical Kale.
Jan has got hand on a bag of seed from his Grandfather and is now the only one who grows a historical kale "Lippische Palme" which was common in the 17th Century in Germany which makes him pretty famous.
His Company is: Rhabio GmbH and Co.Kg in Kalletal (Germany)
The last conserved historical kale which has never been changed is the "Red Palm" which is only growing on the Island Heligoland in the North sea.
I would also say that my home area East Frisia is the place where you will find the most historical heirloom kales especially from the 17th and 18th century.
But the problem here is, that nobody can say what he/she is growing.
From Rabbit and Sheep fodder over "the breed that even generations before Grandmother grew" would be the most likely answer you got here from any home garden owner uses to make him standing off the crowd.
For people who want to survive the next mass extinction or any doomsdays:
Kale is well known to have a germination rate of 85% even after 30 years of proper storage and even after a century there is still a chance that some kale plants will pop up.
Nowadays via social networks you find many groups and if you make a contact you will get sure somebody willing to swap or send you some seeds.
I had an interesting discussion with our doctor onboard of our vessel.
He is 74 years old and has a Professor and 3 MD degrees and is actually retired.
His job on the ship he only does as a hobby and being under people as he said by himself after his wife died in a accident 3 years ago.
Every meal he was sitting in the mess room and watching the people and so he also was watching me.
It caught his eye that I am not a denier of meats of all kind and have for breakfast every morning 3 fried eggs and bacon on toast.
I eat some things from the salad bar and veggies. I not like rice. pasts and occasionally a potato if we have gravy available.
He asked me to come into the ships hospital where he did a cholesterol test on me.
Starting with a "I knew it before" he said that my result is in the lower range.
Then he asked what I feel when I see the buffet every mealtime and how I approach it.
Furthermore he wanted to know if I feel guilty when I take more meat and skip some healthy things.
I responded that I go along the trays and if I feel that I really like it I will have a grab. If I not feel that I would enjoy it I not take it.
Then I told him that I never was seriously sick and also a flu has always had hard times coming on me.
Also that I had dengue fever 3 times I mentioned.
To not looking like I brag too much I told him that I agree with him and should look a little more to boost my immune system by eating the right things.
He replied with the words:
"Will Lad, that is what you are doing every day without paying attention. You take what your body ask you to take and leave what your body not wants.
The moment where you are purposely stuffing into yourself what your instinctive mind didn't ask you for, things will go wrong.
Your immune system is designed to be at 100%, which means it can counteract with diseases and also will live with them, which means it will allow them to be into your body up to a certain number."
The moment you purposely overdose yourself with goodies and try to boost your immune system to 110% you will starting to kill yourself.
The only thing beside the immune system is your guts, they like it colorful as much possible so a fruit will not do bad.
I agreed on this one but told him that I am living since 2002 in Thailand and that my father in law has almost every fruit tree growing where I always have a pick.
1st of all do the fruits taste complete different than the store bought here on board and I am used to eat fruits with spots, damages and marks as I can be sure that there are things on (good or bad) that keep me actually strong and resistant.
And father never will touch any pesticides...
He ended the chat with. Just go on and do what you always did.
No animal in the world bothers when his appetite says I have to eat this because I have fever or my guts doing not right. The nature tells us if we are able to let her drift us her way.
That's what its all about using instinct which that we humans are calling common sense.
I have the feeling this man go the point..
If I think of my Granddad and Father, they were living 93 and 89 years of age and never bothered their food.
Fat or not fat, fruits or no fruits, they just grabbed what they wanted to bite into. Beside this both were smoking upto 40 fags a day and loved a good beer to it.
I don't know if this topic will bring the people on the barricades who were reading 100's of books about putting health control into a clockwork, which I didn't and never bother.
The words of this old Doctor made just so much sense to me..
using wind is sure some good energy which has only ONE significant glitch.
As above mentioned you need free access and no obstacles and here is the point.
The power becomes costly because you need to build your equipment where the wind blows and that can take lots of unplanned delays because of the wind.
Its one experience that I made in 20 years with all wind farms.
But finally it paid my real life farm and I give up my job and retire in my permaculture food forest...
The rat race has either reached also into offshore where studied youngsters dictate the progress and are stunned that the nature not listens to them, neither do I.
As 9 years old child we were living opposite of an old Blacksmith who loved children.
The horseshoe hanging for decades above my parents garage door for good luck is still in good shape and is now inside my stepbrother's party shed above the bar.
Decades later at the age of Google and some dangerous YouTubers gave me a lot of Ideas:
2007 = My first Viking Sword shattered into pieces like Glass made from leaf spring steel
2014 = My first Kukri Knife, I pretend it was traditionally made from a leaf spring lost a good quarter of the blade edge by knocking down a 5 inch Birch tree
2018 = My first Shredder blade made a hell of a noise in my self-made wood chipper as it broke out of the disc......
Now: I still believe in leaf spring as best steel for making cutting tools....
well, there is some need for good information because I never will give up.
Forging is something really cool, but the stress relieving and its times and temperatures are a thin line between pleasure and pain.
Producing electricity is for some the red blanket but as I am working since 2002 in Wind Farms I can say that some had a return of investment after 4 years.
But that's not the meaning of the post I reckon.
Just the most simple way using wind power is used since millennia by throwing your corn into the air and separate the dust and husk from your harvests.
Curing expensive hams like the Parma relies fully on wind or more a slow and gentle breeze
Everybody has made the use of wind in the back on a push bike to get faster home
Windmill water pumps are using since 2000 years wind
If you are in the desert/tropics and get the chance to sit in a wind tower you will love the wind
a wet towel around your drink container does magic in the wind - see evaporative cooling
Stack ventilation is quite common for passive cooling in the house -see Beddington city in the UK
Many tools could be driven by wind if you can control the RPM by pitch control
now since the Land is planned roughly in parts like too forest, house garden, Nursery, Aquaponics Greenhouses and visitor's department......
basically all questions that I could sort with my wife you together we have a last but major obstacle to solve.
The Lake, wisely as water is a main subject we want it big enough.
130*45/90 meters as this is given by the topographical map we created.
Big enough also foreseeing to feed later the Greenhouses, but also as a fishing lake or at least to get some Arapaima in (or whatever).
Now, most if not all fishing Enthusiasts, Koi Lovers and Lake Owners would keep the level with a Pond Monk (see picture 1) which is the most standard and approved way.
But thinking of the amount of water that comes in one of Thailand's thunderstorms or in the rainy season itself I am looking also at the physical opportunities, which an overflow has.
Thinking here to let the Nature do it's job I got the idea to use it as a vacuum cleaner to at least get partial the the dirt like silt or rotten stuff from the bottom.
Furthermore I guess especially in tropical weather it would be a pity to lose the from the rain oxygenated surface water instead of sucking the low oxygen water about 6 meter deep from the bottom.
(see picture 2)
What is you opinion here. Is it wishful thinking or would this be a better option of an overflow?
I was reading a few times through your posts and get the feeling you want to break things over your knee.
Nature works slow and in steady pace so best is watching it and act when you see what goes right or wrong otherwise you will spoil you Mushrooms with soda and whatever other mix you have created because you didn't give it time to work.
Finally you will end up with a black soil spot (like the Pee corner) where nothing will grow for years.
I am myself sure a dogfight planter and stuff way more into the spots than actually can grow there, but when the plants push themselves (I like to call it creating a dogfight) out of their way I will let them do.
What is left over at the end is what CAN grow there and delivers a bowl of salad or even a permanent side dish for every Sunday roast.
The job of the dying plant is then the mulching job.
As long the dogfight is on I choose another spot an do the same.
No Soda, No Salt and Pepper Bomb, booster and changing with buffer or Cinnamon against fungus, just growing.
If it won't grow in the first spot I might come in the 2nd or 3rd as a plant that even takes over the spot.
In the early days cucumbers were poisonous and only all trials with cross pollination brought the edible cucumber.
Especially regarding the cucumber family you need to be careful because also some poisonous wild ones could cross-pollinate your hybrid and might kicks their offspring back further than the Bronze age.
I am German and got told this by my Grandfather and he learned this by his Grandparents which makes this for me a well known fact.
Unfortunately this poor German fellow and his wife didn't have such Grandparents...
As you only want to convert "manageable" sizes of your garden I would recommend to give it a good go once instead of fighting the clay for years.
Rent a motor hoe, buy lots and lots of wood chips and compost (more wood chips as compost somehow disappears fast) plus use all fibrous stuff you get hands on and then mix it with the hoe into the first 30cm.
It will create sure a big disturbance in the soil life but it also boosts it in future.
You might get in the first year some bended carrots but when the wood chips turned into soft matter your no till garden is ready and at least 30 cm deep.
Then let the time (Worms & Co) do the job and keep the mulch layers maintained, the no till ground will then improve fast year by year.
NEVER try to use coarse sand to improve the drainage of the clay beside you want to make it a concrete like driveway.
Ducks are not such troublemakers than Chicken and after a short "hello" phase of a couple of days they will get along fine.
Still have an eye on the alpha Drake as he might be a bit rude at the beginning.
Beside that Ducks appreciate when they are strong in numbers.
I have a lot of time to spend on this job at the moment and was reading all way through the use of Vetiver Grass.
The person behind the success of Vetiver technology in Thailand is His Majesty King Bhumibol Adulyadej, the first person in the country to recognize the potential value of Vetiver for soil and water conservation.
This Grass has really amazing properties and especially regarding rainwater catchment and soil erosion it is almost outstanding against all other plants.
It does not spread, it is a great mulch, it protects from erosion, getting older than some trees, is a good fodder plant in young stage, pest control, medical and cosmetically properties should be mentioned as well.
I have been passing on my way to my father in law near Mahasarakham a longer row around fields and it has also an amazing smell.
Father explained then the story of Vetiver and the huge efforts of our beloved King to get this plant known throughout Thailand.
Literally an all-rounder to have as a first hedge around your property or just to keep swales in shape.
Beside it will deliver tons of high valuable mulch to chop and drop around your trees.
Depending how deep it must go to find water, the roots go anywhere between 2 and 7 meters straight down in the ground...
You can buy it at Lazada for quite a fair price in bundles to 1000 or more.
Just as Info if you want a quick evaluation of your property.
First of all thanks for bringing up Baker Creek seeds.
A few years ago I took them off my list because they did not ship internationally. But it seems they DO and they have a huge stock of heirlooms.
I'll definitely post an order as soon we are set up to just broadcast tons of seeds and select the strongest and most resistant breeds for our farmers market plans.
looks interesting as Tatsoi itself grows well here, but to cook it as spinach is a bit of a snotty feeling in the mouth.
This CHIJIMISAI could be something like an improvement, getting closer to the people who miss their spinach.
I love to eat Tatsoi and to make it a bit more dry:
Fry 1/2 fine chopped onion glassy, add tatsoi, salt and nutmeg and when done chop 1 or 2 hard boiled eggs in it and serve with boiled potatoes.
You squeeze the potatoes with the fork and mix all together on the plate (German)
or just use a mixer and do it directly in the saucepan (Netherlands "Stamppot") then add the chopped egg
A little shot of whipping cream rounds it nicely off.
Same recipe counts for Swiss chart which grows well in tropical climate..
Here the 6th generation Landrace Swiss Chard by 38 degrees in partial shade.
(To that time in our Aquaponics system but did grow under trees in good soil even twice as big.)
Taste quite similar to spinach but not overwhelmingly bitter and the leaf ribs could be cooked like Asparagus with hollandaise sauce..
Good insight about landrace gardening which almost every permie does.
I reckon some do it on purpose and some just by finding accidently one of their favorite vegetable full of seeds in a corner or hidden place of the garden.
How many just pick the seed, treat them with love as their babies and seed them in some more open place curious about the outcome.
My holy grail is still the humble potato.
Cheap to buy around the world, for many not worth to waste space to grow them in the own yard.
But how many have pinched the True Potato Seeds (the poisonous green fruits on the plant above the soil) and try to grow an own Landrace?
Since about 10 years I do it not bothering the underground because there will not be potatoes of a decent size in our tropical climate.
BUT whenever there is only a single true fruit growing on the plant, I treat it until it is ripe and seed it again and again and I am still believing that I will have one day
my (and the only worldwide) tropical potato because the seeds inherited all properties that are needed to become a tropical potato.
By the way if the potato one that mainly will be developed further by tubers (seed potatoes) so every little 1-10 plant farmer in tropical climate picking these poisonous seed pots and not giving up to try these true potato seeds every year, could be the one who has the breakthrough and if this happens he/she might earn him/herself a golden Nose selling these seed potato tubers to growers.
People can tell what they want about my wishful thinking, but the potato hunt I will give up when the last one is growing 6 feet above me one day,
does this make a real permie? :-D
back to topic, this potato story is just one of a million and therefore I posted the question here.
You have already developed a tropical Veggie that originated out of cold climate?
beside lots of experimenting I reckon this forum is tailor made to throw a question in the round about:
Which plants did grow surprisingly well in your tropical garden even it is supposed to be a cold climate plant?
The seed market is full of different breeds of the same plant and all have different properties.
Now lets stick our heads together and create a list that helps everyone in their tropical garden.
- Lettuces = almost all are bolting in the heat of the tropics, some Thai breeds did well but we still look for the ones above 30 degrees celsius
- Giant Pumpkin = still we are stuck to the Hokkaido one as all others never fruited
- Cabbages types = some did grow with small harvest but most stopped growing
- Swiss chard = the red one was exploding in size and taste, even at 35 degrees
- Tomatoes = small Cherry types did better than beef tomatoes, we are still trying
- sweet Peppers = Mediterranean have given some fruits but not good enough to waste space in a market garden
- all seeds in the Thailand shops were off cause successful but that will not get us standing off the crowd.
Who has found the ultimate veggie that is not to find in every market stall?
Also local delicacies of a tropical country which are not known in the rest of the world are worth to mention.
Here our collection of worldwide collected seeds during my jobs but the success rate was poor...
Heat, they do not like heat and I am very surprised that you can grow them in Utah.
Here in Thailand I tried with a lot of varieties to get some Turnips but bigger than a little root till potato size was not under the leaf before they bolted.
Beets can take more heat but grow a woody heart before they bolt, they need more time.
there are too many factors to answer this question as every plant is individual.
Many Veggies bolt when it gets too hot (Lettuce, Cabbages etc) others will just drop their flowers (Peppers etc)
Many trees do a last blooming before they die
Others need shorter daylight hrs like cannabis
and also dormancy periods are playing a huge rule to set flowers...
the question is what plant you want to force to produce seeds?
We have since 2012 two Stray Dogs adapted.
Both brothers and so different.
Stray dogs are endless protective if given love and care..
They are not moving from the side of my wife and would give their life for us.
One did it 5 years ago and a special animal hospital in Bangkok needed 2 month and above 2500 $ and many many tears to nurse and stitch him together again.
We spent almost 14 days nonstop in his single cage and it is still overwhelming when I remember as my wife called me after exactly 14 days at 2am, crying her eyes out that the dog crawled weeping into her arms.
It took me just 1 hour and I made the 100 Km on my bike to be part of him in his cage.
The day he came out of the hospital was so unforgettable.
He went to his brother who was scared of his huge collar, then to brother's food pot and put his head over it and closed the whole pot with the collar.
(I make some kind of liver patty for dogs, and after finishing his own pot he blocked any access for his brother with the collar)
Now they came into age and I fear the day they leave us..
I never found a suitable Lady for them and I almost thought that it will never happen until I started working in Taiwan.
One day a big noise came from the site where I was working and by looking outside I realized how an Alpha male just mauled some puppies to death.
Only one little girl escaped and took shelter between my legs and appreciated how I gave the attacking male a good "Boot" which made him literally flying.
From that day on I have a female dog as she never left me.
In October last year I arranged everything to get her sent to Thailand to my wife. My wife called her "Wan Dee" which means translated "Good Day"
The relocation was not cheap but what is a life compared to money?
Fast she connected to my males and we only need to separate them when signs come up and she is in heat.
This we will allow when we are on our farm and starting having animals to protect.
Here a few photos of my stray dogs and its not to hide how happy they are.
But don't open the gate without me or my wife when the guards are on duty...
I guess its time for an update what we have achieved by now to boost the startup time when it comes to the moment we start our dream.
The negotiations for the Land of 29 acres are in the final stage and our Lawyer is taking the lead to get everything settled for a smooth takeover.
A lovely plot 600 meter long and 160m wide, east west orientated.
But that's not we want to show.
The trees all still potted are surprisingly well and we did already the 3rd till 4th repotting just to refresh the soil and having some good root system.
Just on the photos and all the "risks" posted here should make alarm bells ringing and you should do a lot of research before falling in love with it.
THEN: What is if the land is "just barren" and the price is what it is really worth it?
Well, then you face another challenge:
First of all is building a rainwater catchment with swales and dams everywhere, in that area it looks that you only have enough water when a chicken needs a rubber boat to walk around. Swales and many little ponds (shaded and blocked from winds) that keeps every drip of rain on your new property.
2nd you need mulch, but not to feed it to the erosion.
Check "Chicken tractors on steroids" that will build up healthy soil patch by patch for first perennial veggies.
3rd Keep the erosion in control.
Good solution is using Vetiver Grass to hold the swales in shape, secures your new created fertile patches and it will build up soil that otherwise floats away with the rain.
Vetiver Grass will root down as far it can and builds natural barriers, has some food properties and produces mulch, lots of it.
It also will take control of any poison in the ground, stores it in its roots only and recovers fertilizer in deeper spots brings it back to the surface...
4th get pioneer trees that can stand the draught and build shade asap..
I could list more but this above takes you at least 5-10 years...
And if neighbors follow up then there might be a truth coming through: The Rain follows the Forest not the Forest the rain! But that needs a couple of acres more.
In Thailand there are some areas like this, plain, deforested, eroded and barren desert.
I have seen a farm who did this above and it is looking surreal when on wind less days there is a little white cloud building up just above it.
But it proves that one single permie can have a major impact on nature and if just a few more follow it could make the first thunder growling since decades.
good luck, would be sure a challenge for me but with 58 years I need already pioneer trees ready to go, that's why I want to convert a rubber plantage.
Still my main goal is to plant a Mangosteen tree which fruits I never will taste myself. (Can take 35 years till it bears fruit)
I reckon that what I have learned 45 years ago as my Granddad had 30-60 hives depending of the season is like riding a bicycle.
But it seems that my Granddad taught me well as a 12 year old boy and my age has deleted some of his words in my mind.
I was fully involved in that time and even abused the bees as my bodyguards and for pranks.
When once neighbors son was chasing me (and he was a real mean bully) I made it just to Grandpa's bee shelter. Knocked on one of the Straw hives and enjoyed every sting.
Actually more the screams of the bully trying to make an escape but couldn't get through the wire fence around the shelter.
Another day he wanted to make friends, so I caught a drone and hold it in my closed hand, telling him if you hold bees carefully they do not sting.
Well, obviously he was not careful enough *outch* or at least he could not see the difference between a drone and a worker bee..
By end of the Year (if the covid situation eases) my wife and I starting a farm as our retirement project and one this is sure, that we will have Bees again like in the Times as Grandfather was still with me.
M Broussard wrote:My work involves bees, and yes, that's definitely your queen! You'll need to try again, I'm afraid! Hopefully you'll get a taker next time. How long had it been since you inserted the queen cage? If the hive is a bit stroppy, they may have gotten through and killed her, in which case you might want to try giving them a bit of a supplemental feed if you don't have good nectar flow at the moment (might be in your 'June gap').
Best of luck trying again!
Outch, the big eyes of a Drone which the picture not shows.
I guess I need to go back to school..
I am almost 100% sure.
On the photos shown you have a dead Drone in-between no Queen Bee.
The Queen Bee should have a more elongated Abdomen and the Rings are more equal in color and by a Drone they are similar black/red to worker bees which have a shorter Abdomen but much bigger as in your Picture.
I signed the GrowVeg planner for one year and by now it seems to be worth the money.
It has a lot of features where I entered the Veggies. trees, buildings and garden features (if they are not on the list you can edit one) and you can enter the time where they will occupy the grow beds.
When the first harvests are done you can correct these times accordingly and make notes about anything you want to remember.
It has also companion planting features and gives you info which crop should not be following up in the same grow bed.
Beside this the time planner is useful and can adjusted by yourself and it will give you the weather forecast almost at your location.
For a market garden it is sure a good tool that supports the farmer keeping track but it might be for a single grow bed owner a bit of an overkill if you not use it for your entire backyard incl. trees and buildings.....
Jen Fulkerson wrote:Thanks everyone, sounds like it's one of those things I just have to keep fighting. Oh well, it is what it is.
You say working with the nature not against it...
I see in Bermuda Grass first of all the erosion control number 2 in the world and all kind of happy animals from pigs to rabbits/guinea pigs (in Tractors) and where they have been another aggressive ground cover like pinto nut will support further intensive grazing plus keeping Bermuda grass at bay.
Your Veggie plots
The patches you grow your veggies will be a permanent task to get rid of Bermuda grass or you remove it throughout by digging deep and pick stolon by stolon until nothing is left.
Then surround these with Vetiver Grass walls (Hedgerows)
Vetiver Grass is the only one that lets Bermuda Grass no chance to crawl back into your Veggie plots if they are fully grown, usually within 5-6 month.
Beside this is Vetiver Grass the Nr 1 erosion control and supplies in young stage with another nutritious grass for your livestock or as mulch for your beds as it produces never seeds.
The roots can go to 4 meters (some people say even up to 7 meters) straight down and recovers so also lost nutrients back to the surface.