Annette Jones

Inge Leonora-den Ouden wrote:

Annette Jones wrote:Styn, is this program still operating, if so has it spread further. ...)

I don't know if Styn is still active here. When I read 'Amsterdam' I was curious, because I am in the Netherlands too (although at the other side of the country).
I found some official information about the worm(en)hotels in Amsterdam. It seems to have spread all over the city. But not to other parts of the country.
The information is in Dutch:
Wormenhotel Amsterdam

Thanks for the response Inge, I thought it such a great idea I am suggesting it to my permie group. With google translate I can look up your link, thank you for posting.

Styn, is this program still operating, if so has it spread further. With the climate change crisis this is a great way to get every house producing as many extra foods as possible to supplement their diet, rather than relying on supermarkets.

I have suggested this as an option to my local permaculture group. I wish it hadn't taken me so long to find this. Lucky permies had reposted your thread :-)

Only just came across this thread.

erich Knight I love your Terra Preta "Prayer" a fitting comment to this thread and all soil improvements in general, thanks for the laugh.

I tend to love the stronger more sharp ones, but since a health scare 4 years ago have dropped dairy from my diet :-( It's been the hardest thing to give up and here's probably why

Cheese contains opiate-like compounds. Specifically casein which breaks down during digestion to release casomorphins, a type of opiate that can affect the brain's opioid receptors. Additional research shows that trace amounts of morphine, a highly addictive opiate can also be found. These compound explain the highly addictive nature of cheese making it difficult for most people to resist.

Now I know why I found it the toughest thing to give up. I found this very interesting.

Study Shows That Cheese Affects the Opioid Receptors in the Brain
Scientists have found that cheese is particularly addictive because it contains casein. According to Dr. Neal Barnard of the Physicians Committee for Responsible Medicine, casein “…
https://www.good.is › articles › cheese-addiction-is-no-joke

Mount Sinai Health System
"Study Reveals that Cheese Triggers the Same Part of the Brain as Many ...

Free From Harm
Addicted to Cheese? Here’s Why. - Free From Harm

A call out to Skandi Rogers, only just found this thread so apologies for late answer.
Regarding jam/conserves going mouldy soo after opening. My grandmother taught me this tip and I have used it for the past 60 years successfully.
Once you have opened the jar and used some of the contents, make sure the lid is on tight and turn the jar upside down so no oxygen is able to get to the fruit.
It keeps weeks, (if it lasts that long), in the fridge.
I use this method for health reasons as I am diabetic. I can eat fruit with the fibre in like you have in conserve and jam, but can't have added sugar like in jelly that has the fibre removed.
Hope this helps others looking to make no-sugar conserves and jams.

Definitely worth the nearly 2 hours of hugelkultur info, so much to go away and process, my brain's full :-)
Thanks Paul, that must have been some summit

Very impressive all of you, that's a lot of fruit. What a great stash for the colder months.

Joshua States wrote:This is my first year growing in a greenhouse/hoop house thingy.
It's a steep learning curve. I did not plan for enough ventilation and need to figure out how to keep the temperature down inside. I have some shade cloth over the top of half of it and that seems to help quite a bit.
I will be getting more of that as the outdoor temps are in the 90's F (mid 30's C) lately.

Joshua, every spring I grow smaller pumpkins, passionfruit, cucumbers and other summer climbing vines over the whole sides and top of the greenhouse and leave the doors open for pollinators and breezes, it works well to shade the interior and the sun-loving veggies love it as climbing vines always seek sun.

They die back late autumn so admit sun; the doors are closed off in winter, keeping inside warm. I've been doing this over 40 years and it works well for me.

I live in a temperate zone so this would not work as well for those experiencing snow, but frost cloth would be a good option to line the inside with and still admit light.

Many people don't realise Oxalate is an organic acid that’s naturally found in a wide variety of plant foods such as leafy green vegetables, legumes, nuts, seeds, and certain grains.
If you are sensitive to it, steam in a little water and pour off the water. the heat destroys oxalic acid and you are fine to then eat your greens/sorrel.

The trick is to just bring to to the boil, then pour off the water and immediately plunge straight into cold water. Do not keep boiling or many vitamins will be destroyed

Heat breaks down the oxalic acid which will allow your body to absorb higher amounts of vitamins, calcium, iron and fibre.

I love the flavour of sorrel and have been eating it fresh or steamed since childhood with no ill effects.

Welcome Welcome, Jennie, Kevin, & Mark, so pleased to have permie helpers, hope to see more from you