One of the earliest photos that Paul took, in the first summer of 2013. The tipi was set up at the edge of the meadow, with the evergreen mountainside backdrop.
The makers of this tipi are the same folks who made tipis for the Dances with Wolves movie. This meadow often had Tim and Kristie's pigs on the loose in it, so we now call this Dances with Pigs Meadow.
Hello, this sounds exactly like what my partner and I may be looking for... but this ad was posted 2 years ago, is it still valid? IF it is I would love hearing from you, my umber is 541-813 9543 or my e-mail is email@example.com -thanks
I Would suggest you go about building a client list.
Basically you send out, depending on how much you produce, a 1000 sales letters establishing first contact, asking them to reply via email or whatever if they would like to receive a free sample of your farm products. Then sen out the free sample.
Then offer the products at cost so they can really decide if your farm products are right for them.
Then send out weekly emails or letters stating what you have in stock.
Also, it helps for marketing if you are able to stay in the market longer, so i would suggest preserving in some way so you have staying power in the market place.
I like mike Cantrells suggestion of sales. "Everything is sales and everything is selling". Being able to influence someone elses opinion is a highly valuable skill no matter what you are doing (one skill that I take for granted having learned). Working in sales in some capacity when you are young will pay off no matter what you choose to do.
Zig Ziglar is an author you would find interesting on the topic of sales but also on the topic of getting the most out of life.
The cider press is where potentially contentious issues are discussed. By making the number apples you have earned critical to access then you limit the cider press to those who have proven they can make valuable contibutions and respect the house rules. For the moderators this means they need to intervene less often and the boards as a whole stay friendly.
Alternatives - based on membership date perhaps, or based on number of posts - do not really fulfil the same functions.
I will have to get it out of storage but I have a small book that was published by people out of UC Berkeley in the 1970s where they did a fairly scientific study of companion planting. That said, its funny how often you see different sets of companion planting listings and I think that is because people are so desperate for online content misinformation spreads so fast! I will dig up the book and see if I can find it online, if not, I may have to scan it and post it somewhere.
Also, there is a vast difference between what plants do in different regions. Here in Sacramento where it is HOT, Cilantro just sprouts and sits there doing nothing when its hot. Mint will take over anywhere the soil is moist. In Berkeley, I did a shade garden for a girlfriend in an area that already had mint, the cilantro CROWDED the mint out, it blew my mind!
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.
Cliff how did your Perone do? Mine did not make it but I'm trying again with Langstroths so I can do splits. I'd like to try managing a Langsroth like a Perone. I harvested a 1.5 gallons of honey off the Perone and the new bees have found it and are cleaning up the extra honey.
I'm just getting things going here in NY where I have about 11 acres of property complete with water (~2 acre pond).
There's a lot of work that needs to be done to get things "permacultured" good and proper.
There's TONS of wild raspberries and the strawberries are doing well and always have in this place (it used to be my grandparents place), but I'm specifically looking for strategies to
a) help propagate the wild strawberries (they're already hardy and perennial) on a larger scale (i.e. how to nudge them into out competing the other local weeds)
b) how to design to make harvesting a bit easier.
The plants grow all over the property, but there's lots of competition.
Comfry and dandelions are great, grass no so much...
The business end consists of two hulking great chains which spin and macerate everything in their path.
Hitching the topper up to the tractor.
The view from underneath, though the machine is usually set lower than this.
Of course, the chop'n drop tool I use most is the ultra-lightweight kama thingie we found in the chinese shop. And even then, if the weeds turn out to be edible I'm inclined to cut them and bring them home with me.
I also quite "scrach my head" with this sort of question!
Actually, I have looked at legume roots, and NEVER saw anything that would look like I have read about "nodules". nothing on roots, and they are said to be visible
I have local legumes like tagasaste, also tedera and some vicia etc, but what about the pigeon peas I sow from seed?? What about my garbanzos and fava?
About buying inoculators: never saw any for sale, and do not think they can travel by plane and stand the large range of temps they will have to experience....
I know it's an old topic but anyone wanting to sell grist mills may want to cross-post to The Fresh Loaf, a bread forum for keeners. Some forum participants are very interested in milling their own wheat and grains and very passionate about self-sufficiency. Just a thought.
Betty Clarke wrote:I'd like to hear about retrofitting existing kitchen. Recently my neighbour did renovations in her kitchen. They chose Brooke Avenue transitional kitchen design model of Davisville Kitchens, Toronto. I need an expert advice whether I can incorporate transition kitchen design along with retrofitting my existing home.
I own a little restoration company that specializes in updating historic homes with modern amenities while using natural and traditional materials and methods.
To be honest, I don't really like those latex painted fiberboard kitchens with lots of modern glues, resins and finishes outgassing for another 25 years. If you would like to remodel your home naturally, please post more photos and information so that myself and others may assist you in this noble endeavor.
There is a link on my signature so you can check out some of our work.
I've been a falconer for 14 years, you certainly can use raptors to control some crop predators. But, it's a lot more complicated than just having them around. There's some good info here: http://oregonfalconers.com/index.php/falconry/bird-abatement What kind of bird you use depends on what kind of problem you have. Harris hawks are great for controlling rabbits and sparrows/starling/pigeons at night and in enclosed spaces but they aren't very effective for controlling small birds eating your blueberries, cherries, etc. You need a falcon for that. All of which is stringently controlled by federal and state regulations (even in Canada you have to have permits to keep most birds of prey). You can't leave them alone, you can't correct them for killing a chicken, some species will nest on platforms but most won't, owls can't control avian farm pests, and you will never lose the "self-fry gene". The electrical companies can modify their setups to prevent electrocutions from happening though. If you see a bird get electrocuted on a pole or transformer you should contact the electrical company and ask them to fix it. Not only is it bad for wildlife, it can cause the neighborhood power outages. It's in their own best interest to fix the problem.
We have eaten our x-Kune's and couldn't believe the flavor! It was love at first bite. From then on it was certain we would always have pastured pork. After a while it was the small-breed pigs personalities that sealed it for us. All our piglets are tamed and easy homestead additions.
They are so much fun to raise. While I was giving a visitor the tour, my 300 lb boar came crashing through the thick brush at a full run, growl-huffing each time he hit the ground; it was such a site he almost scared me..... He just had inches before running me over when he did an all-stop at my feet and flopped over for his tummy rub, of course I obliged him The visitor shouted, "I want one of those!"
Below is a rough pig size comparison - Of the Heritage pig breeds some are in the small 150 - 300 lb range, like KuneKune and Guinea Hog. In the picture below you can see how the 'small' size category (spotted, short snout KuneKune - by her shoulder) is in the mid range.
All of the different experiences and thoughts in this thread are great but unless we have some real numbers or statistics to go along with them, we are kind of walking around in the dark. So does anyone know of a soil lab that will test for the persistence of different chemicals in the soil; specifically dewormers, antibiotics and other livestock treatments?
If you can get easy grabs for breakfast and lunch, it makes dinner seem a lot easier to handle.
Some of my favorite do aheads for breakfast -
--French toast and pancakes (easy to big batch and they freeze like magic, reheat in the toaster, you can cut them up for finger food or spread things on them for breakfast sandwiches - my daughters favorite are buckwheat pancakes with chocolate chips)
--Steel cut oats (who has time to make that every day? Not me. But you can make a huge bowl of it and keep it in the fridge, and reheat in the mornings and add whatever your specific people like in it , you can even make a little 'add on' plate for the kids, so they can sprinkle in their own. Makes it seem fancy.)
--parfaits (since it sounds like you're a boss and even make your own yogurt, these will be even tastier. I like to get little bowls and put in plain yogurt, and some frozen or dried fruit, and some nuts. Whatever your family likes. That way you have something that you can grab and go with, and you can make them small enough for little appetites. If they are portioned out in the fridge, the older kids can even get them themselves. Makes it seem fancy.)
--Breakfast burritos. (This is where the magic comes in. Eggs, cheese, meat, no meat, vegg, beans, onions, no onions.. whatever combos your people love to eat can be slammed in a tortilla, in advance, and frozen for a quick breakfast or lunch. You can make them small or large... they heat in the microwave in minutes, or if you don't happen to be a microwavey kind of family.. in a nice hot oven in just a little longer. Either way, they didn't take morning prep, cause you 'so' have other things to do. The only things to remember when you are assembling is the fillings need to be cold, and the tortilla needs to be warm, then wrap them up and send them to the freezer.)
--My best hint for lunch, cause that's a hard one at our house, is a container of cut up vegg in the fridge to grab bits and pieces of as needed (celery, carrots, and cucumber are our finger foods of preference) and little bags or cups of snack mix portioned out (dried apricots, almonds, and shredded wheat is our go to)
--And even more lastly... take a deep breath. That's a ton of stuff you're juggling. There are days when I feel like if I got mine to school on time and not on fire, I deserve a medal. And I've certainly not got as many as you do. However, I suspect if you've got that many wee ones floating about there's a good chance there is a star chart in your house somewhere to show your kids the good job they're doing. Make yourself one, and give yourself stars for all the categories of things you take care of in a day. And then don't forget to give yourself a reward, cause 'that' is what will keep your batteries going to keep doing all the awesome stuff your doing.
Dale's post SEEMS implies that Christians think all others are going to Hell- just because they are not Christians. That is not true of most Christians, anyway. Catholics teach that those who are outside of the Church will be judged on how they behave; just as Catholics will. One can get baptized all they like, but it will not get them anywhere if they don't "love their neighbours as themselves."
Of course, Dale may not have intended that implication. Probably he just meant that the particular Christian mentioned thought that. It is a crazy idea, no matter what.
I made a Mexican feast last night, and wanted a vaguely 'Mexicany' non-alcoholic beverage to go with it.
I've never whizzed up a watermelon before-not much fibre in those suckers-you get a lot of juice
food-process peeled chunks of watermelon and tip each batch into a largish container.
Add a bit of grated ginger root, plenty of lime/lemon juice,
a small pinch of salt-it sounds a bit weird, but trust me: salt really works-
and a few drops of orange blossom water if you've got it lying around.
(I love this stuff, but by drops, I mean drops-too much and it'll taste like toilet freshener or something)
Check the flavours are balanced, tip it all through a sieve and chill well.
It'll separate, so give it a good mix before serving.
I have a strong feeling that various spirits would go well in this,
or maybe have a glass after a shot of mescal...
For my money you cant beat draft ponies or donkeys on the farm.
They are the easiest of keepers, more muscle lb for lb and as a bonus are frequently great at predator control too.
I had Haflingers (aka air ferns who thrived on very little) who were smart and sure footed and perfectly tolerant of our pet dogs. But a neighbor dog or coyote took it's life in it's paws if it crossed our land.
A really lovely concept. 500 acres would make it possible I suppose. We have 40. Hopefully expanding to 80. I just couldn't see us raising enough meat to make this possible. We could raise enough for us and a bit on the side. That's probably it.
My good news is that for my school district, we have just started Spring Break (one-week off)! My other good news is that there is so much interesting stuff to learn about, and i now have one week free to read interesting books, watch movies or documentaries, work on projects, or what not. One thing I want to do is find and collect a specimen of yellow slime mold (Physarum polycephalum) so that I can play with it and learn from it like the people at the Slime Mould Collective have been doing. I had originally tried doing this during Winter Break, but my expedition through my neighborhood had been unsuccessful.
I'm not a very healthy eater, so I can't add much advice, but I do have one thing to share. My cousin is a ridiculous body builder gym junkie type guy, and my (very obese) brother in law asked him for some advice to lose weight and be healthier. He actually have some very good advice, but my favourite thing he said was "Don't drink anything except water for a few weeks. Then, when you're used to drinking lots of water, you can have a beer and tackle the next thing, and you'll have your new water-drinking habit to back you up".
If you're trying to change your eating habits from junk to good stuff, I think that's an awesome place to start. We all talk a lot about 'healthy eating', but of the junk that we consume slips under the radar because we drink it rather than eat it.
This is awesome and I can't wait to hear more about lunches and suppers!
Oh, and FIANCEE !! Woo hoo! Mazeltov!
Kitchen commander will be a wonderful opportunity for the right person. It's just that there's not a whole hell of a lot of people in Montana, and then those of us that don't live in Montana have some misconceptions about what it's like there.
You'd be a short trip away from Missoula, folks! Look into it, it's a lovely city. Also, don't freak out about the winter. If you've been living east of the Rockies, you've already experienced more winter than they did at Wheaton Laboratories this year. Yes it snows, no, it's not like Chicago, or even Boston this year.
Ian - I'm all about fermenting!! Any specific questions or troubleshooting feel free to PM me, and I'll do the best I can to answer. There are a few basic rules, but it's really pretty simple for the most part. The easiest way to get started is to get a little digital scale (you can find them for $10-$15) and weigh out your veggies.
Easiest veggie recipes=
Vegetables chopped + 2% salt by weight. (Ex. chop cabbage and weigh it, then mix in 2% of that weight in salt.) Massage, weigh down and cover. Try to keep the solids below the liquids (ie, use a plastic baggie full of water to weight the solids down/use a weight of another kind)
Vegetables chopped + saltwater brine. Easiest recipe I've found for this is 2tbsp. salt in 1 qt. water. I forget the percentage this comes out to, but it works well. Again, weigh vegetables down so they sit below the brine line.
Shortcut called the "burp and shake". In lieu of an airlock, or if you don't want to try and weigh down the veggies, here's an easy shortcut: Ferment in a jar that can seal with a mason jar lid (band+ring type). Leave it very slightly open so it can offgass, then vent the air once or twice a day and shake it afterwards, then close it back up loosely, so the gas can continue to escape. By keeping it almost-closed you'll keep the majority of bad bacteria from charging in. Venting/burping it will let the gas out (although if the lid isn't twisted down hard it should be able to vent on it's own - but you should still give it an extra burp to let off pressure) Shaking it makes sure that all of the contents get covered in salt regularly, so no bad bacteria can grow.
Tip - the smaller you cut things the faster they'll ferment (more surface area for bacteria and less thickness for them to penetrate) and the more even/consistent the product will be. Often people struggle with their first kraut because it's too chunky.
Try these methods with your favorite veggies, you'll be surprised how easy and delicious this is! And once things have fermented to a sour state they'll keep a loooong time in the fridge. Have fun!