Dan Schubart

I have done glazed chestnuts (mostly because an old friend and colleague recalled them fondly from her youth in France) and I have roasted chestnuts, though not on an open fire. I once made a chestnut volcano, a kind of a chestnut soufflé with an eggshell well for torching up some heated rum or brandy (really yummy, and not really a fire hazard, given a modicum of care). I think my favourite is Crépinette de Chataigne, packets of spiced ground pork with green onions and coarsely chopped pre-cooked chestnuts wrapped in pig's caul, if you can find it. They also work just as well as patties sautéed in butter. I have to be careful to control batch sizes because I/we will inevitably eat every last crumb as expeditiously as possible.

For he who signed off about needing to be warped to weave, I would add the stipulation that, otherwise, you would be weft behind (sorry, Elmer!)

Dan Schubart wrote:Thanks for all the discussion. This clears up some confusion on my part and I'm grateful for all the Permies' contributions.

First couple of full-size nuts. Looks like there might be a few more to come. Will have to revisit watering schedule and perhaps plant a pollinator. Lots of inflorescence, few fruit. Again, thanks.

Thanks for all the discussion. This clears up some confusion on my part and I'm grateful for all the Permies' contributions.

Sea Buckthorn was featured in a food forest presentation out here on the West Coast circa 2011, and I ran out and got some seeds, started them, kept them in pots on the sun deck until they were about a foot tall with really nasty thorns. Sad to say, deer love them. The morning after I planted them in the yard, the local ungulate mafia ate them to within a centimetre of the ground, nasty thorns and all. Your results may differ. If I ever decide to do this again, the plants will remain within the fenced area, the ungulate mafia exclusion zone.

My BIL Ben makes furniture, mostly out of walnut out of his shop in Essex, ON. He also makes beautiful coffins. If he made them from recycled pallets, would that be palletive care? Would we call it down-cycling? I'l show myself out.

Ran across this on FB.

My sister used to work in graphics and editing in Chicago, and this book was one of the projects on her desk. I still have my copy and wouldn't part with it for love nor money, but there might be some inspiration in its pages...https://www.themarginalian.org/2011/04/12/tamara-staples-fairest-fowl/

Regards,

danneau

r ranson wrote:The story begins here.  After some deliberation, I embarked on the quest to paint 100 chickens!   That's 100 different chickens.

Just want to take a moment to think about how many chickens that is.  

a lot


While solo adventures are okay, they are more fun with friends.

And then there's paints.  With 100 chickens, I'm going to need more paints and I figure if enough people have a couple of dollars to spare, it should get me through to the end.  (if not, then we'll think of something else.  But like permaculture, we start with the smallest change first and see where it gets us).


With this purchase, you get access to my 100 Chicken private forum and watch first hand how this



becomes this



and finally



As you can see, I'm still learning to paint.  And that's a big part of this adventure.  Having something meaningful to paint as I learn.  


for more information on how this project started, clickty here.








Don't worry, I'll still post progress here so people can still follow along.  The updates won't be as detailed as in the private forum.

VAT= Value Added Tax, and I'm a little frustrated at how close I am to the 49th Parallel (30 km.) and unable to purchase. Any assistance deeply appreciated.

Dan

Everything else aside, feed it well, mulch it well, water it well and harvest in a timely fashion. I suspect that there are many sites/articles/books on garlic cultivation, but I'll go ahead and leave this URL, as it's where I got started (kicking myself for not starting decades earlier): https://www.garlicfarm.ca
Besides, Henri and Sonja are wonderful people.

We planted some Red Russian Kale (I know, not giant) that produced a profusion of greenery the first year, overwintered, sprouted (think broccolini) and releafed in the spring and produced a bounty of seeds that left kale coming up all over the yard. It's easy to hoe the unwanted and just leave those desired for greens and sprouts. The original seeds were purchased in 1988 and haven't bought any since. Seems not to cross with the multitude of mustards we grow and we get to eat it pretty nearly all year 'round.