greg mosser

gardener
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since Apr 18, 2017
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Biography
tree crop and perennial vegetable enthusiast. co-owner of the Asheville Nuttery and the Nutty Buddies orchard group.
musician, forager, cook, beverage savant.
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the mountains of katuah, southern appalachia
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Recent posts by greg mosser

hi paula

i don’t have any yacon available right now and won’t until i dig my crop in a month or so. i won’t accept orders until i have something to order. i’ll update this thread when harvest has started for the year. hope this helps!
8 hours ago
two days after being cut, hay at it’s sweetest smell
1 week ago
i will have yacon propagules for sale as soon as i start digging my yacon crop, which usually starts about a week after our first hard freeze. generally that’s in early to mid november. i’ll post here when i have them available again.
1 week ago
pictures of the leaf buds would help, but at first glance that looks more like sumac than tree of heaven/ailanthus.
1 week ago
it was! luckily our fire department got here pretty fast, and that wood stove is so tight that the fire was basically out by the time they got here just from shutting down the stove all the way.

i’ve been happy to brush it myself ever since!
3 weeks ago
before the first winter we were here, we hired a local professional chimney company to come inspect and clean our chimney. they did some stuff from the bottom that as far as i can remember did not involve removing the jotul wood stove that was here. they did their thing and left. i don’t know how long it been since it had been properly cleaned.

come 2am on new year’s day, we have a chimney fire from a heavy amount of accumulated creosote! dry wood, normal use, in mountain north carolina, not the frozen north. so i bought a brush and used it the next day, deciding to try to clean it out every couple months. it’s since become just once a year, between heating seasons. have never seen anything like the amount of creosote from that first cleanout. i think the pro’s just didn’t actually do anything.
3 weeks ago
having lived for a time on the navajo reservation, i am a big fan of mutton. it’s not the only way i feel like the odd man out in american culture! slowly preparing for the eventual introduction of sheep to my home system.
4 weeks ago
also worth noting - these pears are prone to split themselves to bits - they form really tight-angled crotches and have just the right kind of brittleness. it’s rare to see one above a certain age that hasn’t been intentionally pruned for longevity.
1 month ago

Timothy Norton wrote:A little nutmeg in savory dishes is a favorite of mine. I was confused why historically American colonists back in the ye olden times used nutmeg in nearly everything so I tried it. It just gives it a little something something. Use it sparingly, it works well with cheesy dishes too.



similar to this, a bit of star anise in something like a chicken noodle soup can be a big (but not fully identifiable) change.
1 month ago
i think the word is ‘rogue’.

three of my blueberry bushes did a late-ish bloom this year (i think in early july? there’s been a lot going on). i’ve eaten ripe berries off one of them.
1 month ago