Hans Quistorff

I make worm compost for my containers.   When i set up my barrels I put a perforated tube to the bottom then a layer of gravely soil then a gob of worm compost with active worms then a layer of soil.  The worms sustain the soil fertility for several years and incorporate chop and drop or mulch used on the surface.  They more rapidly break down the roots left in the soil.  Walking onions are making the their bulbs at the top right now these will be planted as soil cover in some of the barrels over the winter and a few left to reproduce again.  Some barrels have alpine strawberries as ground cover, the runners hang over the sides of the barrels and some of the plants on the runners are producing berries. If you use the trick in the other thread in this daylish of putting starter pots at the bottom you can propagate them. Many of my barrels are lined up along my dick so I can just direct the runners from one barrel to the next.

The center bar holding the junk poles could be diagonal to work against the  the potential sag.

Now I want to paste the screen grab but it's not a simple 'paste' ctrl V

It is a simple ctrl V.  High light the text you want to quote ctrl c then reply button.  in the reply window the Quote button. place the cursor in the center space of the HTML quote /quote  then ctrl V,

Just to be clear, of the many flowering plants bearing the common name Primrose, I assume you are referring to the tall, yellow (Mexican) Evening Primrose, Oenothera biennis.
I'm surprised (and delighted!) to learn they are edible. We've had them before in our garden, but sadly they did not survive a recent -ahem- rearrangement process. I'll be eager to replace them soon!

Apparently so but the original seed came from a wiled flower mix that my mother ordered some 30 years ago.  I regularly loose many of them because the deer like to eat the same things I like to eat.  The seeds are viable for a long time and can be planted in spring if they can't be overwintered for fall blooms whereas the my overwintered one are preparing to bloom now,

I mix sweet fruit, dry or fresh, with  rhubarb when i cook it to add fructose instead of sucrose.  This comment brought up the thought that I might use some of my left over juice to soak into dried  rhubarb and then redry it.

Larger seeded legumes may be able to get their roots down to your moisture reserve and then produce more nitrogen if inoculated, with the air spaces provided by the remaining wood chips.

I recommend Evening Primrose.  It makes a rosette of leaves over winter which are verry edible. The tender leaves as it starts to put up its flower stalk continue to be harvestable.  Then the flowers bloom for a long time and are the most delicious and fragrant.  As the name indicates they bloom after the heat of the day but will still be good in the morning.  The storage root could be harvested before it starts to put up the flower stalk.  It produces large amounts of seed which are used to produce an oil for it's healing properties. I have not tried using them as sprouted seeds but that should be posible.

I wonder if a fruit tree would be happier with a bunch of dandelions under it than a bunch of grass.  

Probably and when partially shaded they make larger less bitter leaves. So if they come up in the mulch around a tree I let them grow.

I am going to make my recommendation again.  When starting the RMH, especially when cold, you want a clean smoke free flam to  start the draft and ignite the fuel. Paraffin Impregnated fire starters work well for this but upcycling is the pemies way.
Fresh produce is shipped in paraffin soaked cartons.  These  are not recyclable but perfect for making fire starters.  Try to arrange with your local store produce manager to pick them up on your shopping day. Keep them out of the waste stream and get a better fire starter than paper and cartons that are recyclable.

What came to my mind is the coffee maker.  I, independently came to the same solution as Paul Wheaton; a pyrex measuring cup and a stainless steel strainer.  No paper and plastic cups, bags and filters or machines.   besides as I grind my beans, I can add  fresh mint, oregano, rose mary, hawthorn berries, rose hips or any other spice that is at hand.