North Georgia zone 7a. At the base of a oak tree.
Im fairly sure these are chicken of the woods. I had some plugs or spawn 4 years ago that never did anything and i dont really remember where I put it. I know its hard ID from photo and the rest of the bad things with fungus....but a little help please
Has anyone tried this? I have tons in the yard and already made lots of flour from them. I filled a grow bag and pressure cooked it yesterday. I'm planning on putting some oyster spawn in it and see what happens .
Last summer I stuffed oyster spawn into a hollow hickory tree I cut down. I have a few other fresh stumps that I would like to colonize. How long from cutting should I wait before trying? If they ate not hollow, can you use plug spawn? Or is there a better way to do it?
I made my first shitake logs a few days ago with oak. Now the long wait. My question, should I cover the logs for moisture retention or leave them open? The are in a wooded area so not much on the direct sun light side of things. Also what is the best option to stack them on to keep them off the dirt?
It's been 7 months since I started this. Just sliced up a chunk....amazing. Favors have mellowed as well as the saltiness. It is a bit on the dry side. But I this that is because it was not humid enough when I stared it. I still have the whole leg that I posted photos of, no signed of things going bad there either.
I am trying to root my American Elm tree again. I've tried air layering an sticking with rooting hormone both with no luck. Now I am considering grafting the trees on to root stock. Anyone have an idea for finding some?
There is a place called earth friendly farms in ellijay. I took their bee class and got the bees from them. They were a lot easier than I expected. I had them in to shady of a spot. The honey was amazing. Sounds like you got your work cut out for you with that land.
welcome to the boards. I am in gainesville and feel you pain with the animal restrictions. No chickens for me either, HOA and all. Keep pushing with the videos and feeding fresh veggies. If great food doesnt make him see the light, nothing will. That is how I started.
As for the capicolla I made. I used a pork Picnic or butt, dont remember which from the grocery store. I used the method in "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman. Awesome book, if you are on the fence about getting it, I highly recommend it. I have made the capicolla, bressola, fermented summer sausage, and regular sausage. I used the Kitchen Aide mixer attachment. I was a bit temperamental at times, but if you put all the parts in the freezer first and partially freeze the meats it works great.
The capicolla is amazing with some homemade peach jam. Ill update as the project progresses.
I started 2 deer leg prosciuttos last week. One in the fridge and one in the basement with a weight on it pressing it flat. Both will be hung in the basement to dry next week. Going to use lard on the ends. Also did a brain tan on the hide. Still needs lots of work to soften it. Hopefully these will come out as good as the capicolla I made last spring.
is book is the best. It has led me down the permie path of seeing that a garden is much more than a collection of plants. This book gave me the ability to see the patterns already there and those parts of nature I'd Like To Expand On and make them all part of my back yard. Making me and my family healthier in the process. And to grasp just hour accessible permiculture really is.