William Bronson

Here's some grocery store mustard and fava

This is the bed.
What you see is mustard from the indian grocery store and and fava beans from the Ethiopian grocery store.
I.planted some old dried up garlic in here, but nothing came up, so I'm hedge my bets.
Fava is the easiest bean I've ever grown, and the mustard greens are already tasty-spicey but tasty.

My garden coordinator asked me to clean up plot 8.
This surprised me because I don't think it's one of mine, but she thinks it is...
So I clean out the weeds, and transplanted the trees and bushes.
There are some big strawberry plants in one of the beds and I will probably transplant them to another bed that already has strawberry plants.

Might plant both beds with  corn, even though Its kinda late.

I salvaged more trees today, a staghorn sumac,a black cherry, and some kind of maple, plus two rooted elderberry and a bunch of elderberry cuttings.
This was at the community garden, so I'll put them all in the nursery there.
if I were at my house, I prolly wouldn't save the maple or the black cherry, but who knows what someone else might need.

Concerning the trees from my sisters house, I left the elms to dry out and I'll go back to take out the last one.

I really want a sweetgum seedling.
They grow impractically large, but the mother tree  at  my parents house is very dear to me and it's threatening to die any decade now.

I'm working nights right now, so it'll be a minute before I try them out, but thank you for these are fantastic ideas!

Go cheaper.
Get them from a indian,latin,asian or african store where they sell in bulk.
I've done this with great success with cilantro, fenugreek, various beans and other dry seeds.
I just sowed dill and mustard bought from the same place I got the cilantro, I'm fully expecting them to come up everywhere.

My theory is the above board good stuff is carefully treated, properly dried and sterilized.
This stuff is cheap, bulk and skirting import laws.
Not organic, but  grow it out a few generations and it will be.

I weeded a bed so I could plant out my peppers.
I harvested the walking onions in part of that bed.
I cut off the bottom bulbs and replanted them spread out across the tomatoes and pepper beds
The bubils went into a dedicated album bed.

I was left with what was basically green onions.
I cut off the white parts for use like regular onions and was left with the greens.
So many greens, most very thick and juicy, some relatively dry and flat.

I'm planning on making an infused oil with the drier leaves.
I'm hoping to pickling the rest, but I'm afraid the color will be terrible.
Dehydrating is also possible.
But I'm looking for other ideas.

I was weeding a patch of ground at my sister's house to plant an American Plum and found 4 elm trees and a hickory of some kind, in a 4'x4' patch!
I pulled 3 of the elms and left the other one and the hickory.
Looking up elms, I wouldn't plant one in my urban yard, so I'll probably cut the last one down.
Will I be potting up the other three for the the community garden free nursery?
Maybe?
I would let the hickory grow, but I don't think my brother inlaw would want a huge tree so near the house.
I will try to save that one for the nursery

Where would you draw the line on these trees?
What about other trees, what do you save, what do discard?

I looked into the pressure cookers with souse vide options
At least one  Cosori pressure cooker,offers precision control.
What the range is, I don't know.
Even the manual was unclear on that.

I found a permies post on fermentation that suggested plugging a crock pot into a thermostat controlled outlet.
There's no insulation in that setup, but you could just place it in a cooler.

By expanding my search to skillets I found this:

Presto Precise® 16-inch
Tuxedo™
digital precision skillet multi-cooker

It goes from 100 to 400 degrees and has a digital display.
No insulation.

R Scott wrote:Have you looked at sous vide cookers? Fairly low power, extremely accurate temperature control, and will hold temp like a hay box if you insulate it well.

I'm curious about this.

Most  sous vide cookers are built like a "stick" with an immersion heater and something that circulates the water.
Would it work directly in soup, or would the food particles foul the mechanism?
Even with pot style sous vide cookers,the circulation mechanism could be compromised.
The Insta pot style pressure cookers usually have a sous vide setting, but I don't think you can set the temperature precisely.


If a  sous vide cooker won't work directly, it could be used in a cooler full of water.
Cut  holes in the lid of the cooler, one for the sous vide stick, one for a stock pot.
Much simpler and cleaner than my industrial level diy double boiler, much cheaper than a commercial one.