Darrell Frey

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since Feb 07, 2013
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Recent posts by Darrell Frey

In a food forest shallow tubers that grow just below be the surface or under mulch are best. Sunchokes, groundnuts, hog peanut, and both potatoes and sweet potatoes can be grown and harvested without disturbing other roots.
1 year ago
Yes, make use of the machine to set up water management with swales and terraces as needed. Plan to direct runoff from house for best use in landscaping.
1 year ago
Hey Duane. I recognized your name, but the pdc must have been a while back!
1 year ago
There are many way to make and maintain a forest garden. As the Craford video shows, the open woodland, or, forest edge pattern is very useful.  For one or two trees, make use of the sunny side and the  denser shady underneath and the shady north side, to grow  wide range of plants in the varios niches
1 year ago
once the trees are established, they must be protected from animals, but well planned rotaional pastures can help prepare the site
1 year ago
We have a small flock on barred rock hens and one rooster in out bioshelter. We currently have 20 hens, but have space for up to 50. The poultry room is in the north east corner of the bioshelter. The room is mostly sealed with a vapor barrier and and air exchange with the rest of the bioshelter is controlled. We put frsh straw on the bedding each morning to eliminate odors and keep ammonia from evaporating from the droppings. Chicken feed is supplemented with greens from the bioshelter. Most of the year, the chickens have free access to a forge yard attached to the bioshelter. The yard has several paddocks where we can rotate chickens every few months.
In addition to providing eggs, the chickens provide carbon dioxide and body heat to the bioshelter environment. Beding is composted each spring.
more on composting in the greenhouse later.
6 years ago
Heidi,
I am convinced that it takes a community to manage a bioshelter and a permaculture farm. By that I mean friends, family and colleagues that work together to develop and maintain the farm. Redesign of commercial greenhouses would likely require insulation, adding thermal mass, perhaps even reorientation to get the most sun and have insulated northwalls, and perhaps east and west walls and partial north roof insulation. There are many possible variations, the most important is to design the interior as diverse integrated systems of perennial herbs abnd shrubsand annual gardens. Functional thermal mass, as in fish tanks, planter beds over rock beds or water drums and so forth is also important. Such buildings would need energy assessment and design to maximize solar heat gain and storageand reduce the needfor back up heat. Sounds like you need to plant windbreaks too.
6 years ago
Duane,
Hi. Hope all good with you. i hope i am a much better teacher now! But that was a good beginning
6 years ago
A bioshelter is a greenhouse managed as an indoor ecosystem, in other words, a Permaculture greenhouse. To me bioshelter implies solar and biothermal / biomass heated, but basically one maintains habitat for beneficial insects, and perhaps toads and frogs. one creates a human managed indoor ecology.
6 years ago
A bioshelter can play a lot of roles in a sustainable culture. In addition to expanding the production of a market garden, a bioshelter provides a place for education, social gatherings, and general relaxation. Not everyone needs to garden, but we all need to know a gardener. Neighborhood greenhouses / bioshelters will provide plant material, seedlings, herbs and produce and a green space to socialize in cold months. The colder the climate, the more need there is for sheltered environments to grow greens in the cold seasons. In keeping with permaculture design, making thses places serve multiple functions in the community magnifies their "productivity". The thermal mass in bioshelters also can be multifuntional, from fermentation vats, producing miso, kim chi or wine while stabilzing greenhouse temerpatures.
Many buildings, cafes and restaurants can incorporate bioshelters in their roofs and buildings to provide fresh ingredients and extend the season for fresh local produce.
6 years ago