Ganado Mage

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since Mar 22, 2015
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Recent posts by Ganado Mage

I realize this is an old thread and just wanted to thank Dale for sharing a project that made me laugh.  Your broad tolerance and humor for cultural differences is quite astounding.  You are a true pioneer branching out in not only gardening but contributing to community and cross cultural pollination.

I had Polish neighbors who introduced me to mache 20 years ago and neighbors from Macedonia who introduced me to Kecelets  (spelling might be incorrect)  which is cross between spinach and leaf lettuce with a slightly sour/sweet taste that is to die for !   This whole experiment in neighborhood small gardens has lead me on a wonderful journey of seed sharing around the world.  

So thanks for sharing your experience and your project.  And if the kind of behavior you exhibited makes you greedy and ambitious as a form of labeling. You be as greedy and ambitious as you want to.  The world needs more people like you.  

Warm Regards and happy growing
G.
2 years ago
Rebecca
Really nice thread,  I know you posted it long ago and I just now found it.  I make 'fake capers' out of Nasturtium but not the same as real capers.

Thank you for posting the lovely pictures and recipes.
warm regard,
G
2 years ago
Moringa can be grown in a pot.  This site has good info
How to Grow Dwarf Moringa

A couple of things I don't think it discusses
1) Moringa does not like its roots wet.  Dry / well drained is very good,  Its a desert loving plant
2) Moringa does not like its tap root messed with.  So a tall pot or 5 gallon bucket is better if you are growing in a pot in the house.
3) Grow more than one in a bucket, I have 5 to a bucket (I'm on my second batch as the 1st ones got root rot from monsoon, ahh the joys of growing pains/failures!)

http://i.imgur.com/o9X0FvI.jpg

the bottom right leaves are curling as it is getting too much water.  I start pinching early any plant I want to grow in a pot so that it focus's on growing roots and spreading out on the top verses growing tall. Moringa is a tree so it can get tall the key is to keep pruning it back from the very beginning if you are going to make it a bush instead of a tree.

I've seen them in Africa grown very densely in a 3 X 6' hedgerow planted 8-12" apart and cut off at 12" for harvesting.  

ORAC Values of Moringa for micro nutrients you cant miss the graphics

2 years ago
Not sure why people get hung up on greens.  A good balanced diet is the best so the more variety you have the better.  Some Suggestions and ideas
If you want survival greens you cant beat sprouting (wheat grass) or rejuvalac for micro nutrients.

NOTE: it has already been pointed out you will starve if you don't get the 3 basic macro nutrients fat, protein and carb.  

if you are looking for micro nutrients and a standard way to measure it look at O.R.A.C. value (these are easily manipulated by individual manufactures but its a nice ball park way of measuring antioxidant value).



The top 20



2 years ago
Canning is really easy, for most fruits and veggies.  The Ball Canning guide is the 'standard' for canning but it does go overly cautious on several things that you want to experiment with for yourself.

Some basic testing before you eat canned food
Check the seal, not sealed, don't eat
SMELL, if it smells even a bit off don't eat it.  (as a female have someone else smell it if you are pregnant.  Just a bit of advice)
Boil, or heat your canned goods when prepping food, if it foams after you open the jar into the pan,  dont eat it.

We have gotten away from some basic, trust your body and senses to know what is good for you.

Having said all of that a few comments about Ball and the thing I think they are overly cautious on.
you can can any kind of sour pickle, veggie etc with boiling water, vinegar and sun.  As long as the jar seals.  Sometimes they must be in the sun a week ans sometimes 2 weeks just until the jar seals
DO NOT use home made vinegar unless you use ph testing strips and get the correct ph in your vinegar.  (high acid is 4.6 or below)  IF you want to know more about this, this site has great info  Acid Bath Canning

Basic Sun Pickle Recipe
   6½ cups water
   3¼ cups white vinegar
   ⅔ cup canning salt (available on Amazon)
   4-6 cloves of garlic (you can add more if you really like garlic - I do about 3 cloves per jar)
   about 10 medium pickling cucumbers
   fresh dill, about 8-10 heads
   optional - jalapeno or onion slices

Instructions
   Wash and sterilize 3 or 4 quart sized mason jars and the same amount of two-part canning lids.
   Either slice or spear each cucumber. I like my slices to be about ¼ inch thick.
   Slice the garlic into small pieces.
   Prepare your brine and mix the water, vinegar, and salt together in a large mixing bowl or one gallon jar. Stir to dissolve salt.
   Place a head of dill into a one quart jar along with some chopped garlic. Add cucumbers, and onion or jalapeno slices if using, until about half full.
   Repeat layering by adding more dill, garlic, and more vegetables and pour water/vinegar mixture over cucumbers and place two part lid on jar.
   make sure to jot the date you made them on the lid so you can eat them in the order you made them.
   Set out in the sun for 3-4 days, (or upt to 2 weeks depending on how much sun they get

Ball Canning says you need to use water bath on all acid foods, not true as long as
1) jars and lids are sterile when you start
2) the jars seal  (I have a friend who does her pickles then turns jar upside down,  its a family tradition that says the jars seal better)  personally I don't think that is necessary but it works for her.

water bath canning heats up the food and the jar, this expands everything and drives the air out.  When the food and the jar cool they contract and this is what seals the lid in an air tight environment.  The sun works the same for this kind of canning

Now having said all that about acid foods

CANNING MEAT MILK BUTTER
Meats, milk etc are a more advanced canning technique.  Don't go there unless you are 1) willing to experiment and lose some food. 2) have the equipment to do pressure canning.  When doing this type of canning it is best to follow the BALL Canning book exactly.   Personally I think there are better ways to preserve meat than canning but I do can food for the dogs when I find chicken on sale.  

DOG FOOD
the pressure canner is running a batch of big dog jars now. The mix is as follows:

Per quart jar
2 drumsticks or 1 thigh/back, raw pack
Jars with thigh/back get 2 whole eggs, shells washed but still on
Pack all available space with pumpkin or carrot or sweet potato, OR, add 2 TBSP rice and 1/4 cup water
If I have organs available, I add the equivalent of a couple tablespoons to the quart
15#@ 1.5+ hours (1.5 hours is the minimum time listed for bone in chicken. I often let it run another 15-20 minutes, just to be on the safe side, since I raw pack cold)

This is the batch that's in the canner now... that's a green pumpkin. I got smart after this batch and shoved the whole thing through the food processor to shred it rather than sit there and dice all day long.

2 dogs totaling 175 pounds split 1 quart jar per meal, 2x daily. They get a multi vitamin a few times a week. They eat bones, skin, cartilage, eggshells and all. The pressure canner leaves the chicken bones and eggshells so soft they crumble under my thumb. The eggs basically hard-boil during the process. The dogs have never looked better. They've stopped farting and the arthritic one actually runs now. The amount of gelatin in the jars is crazy, and I toss a half a spoonful of it into Toothless's bowl to mix in with her food.

I get 10# bags of chicken quarters for $5... on sale the other day for .47 a pound. .47 a pound is basically all I'm paying because everything else came out of our garden or the chicken house, and if we can score a few deer this year, I'll use that and drop that $$ cost to nothing. Even adding the multi-vitamins only adds about $5 a month since I got them in bulk and on sale, and now the only real time involved is the time I spend working on something else while the canner runs. At last I can afford to put up a good supply of dog food for the big boys.

Don't be afraid to can, just trust your sense when you open a jar to eat it.  Have fun because canning can be alot of work if you do it solo.
2 years ago
Sprouting or growing microgreens in the kitchen is really easy for winter.

Sunflower, wheat grass, barley, clover etc all are great greens for sprouting for winter
2 years ago
I've been reading this thread and I would like to make a couple of points that might help with adoption of agriculture as more of a mainstream mind set.
but before I do that some background. I have been an agricultural real estate appraiser for more than 20 years. I have appraised most of the large conservatin easements in the western united states and have appraised large and small dairies and animal confinement facilities. One thing they all have in common is, the operators need to make a profit. Its an old model of agriculture that we all know isn't sustainable long term but for most people in ag, it is the model they know and that they know makes a profit (most of the time)

The thing I find that makes a difference is talking about how permaculture practices increase their bottom line. There are some practices that take that take money upfront in order to see a profit on the back end. Its like putting permanent drains in wet fields (this is a practice to recover farm ground to make a farm more profitable) You have to show the farmer where using various permaculture practices will increase his bottom line.

So when you talk about permaculture you have to do 2 things.
1) relate it to what they already know (draining fields was the example above, I can think of several other examples)
2) benefits both financial and to their operation, family, animals, farm.

everyone here is very intelligent so its not lack of ability to explain permaculture, its the lack of practice in demonstrating the benefits to others.

What is your one sentence that describes permaculture that will intrigue people into giving you more time to explain it?

Mine = a lasting way of producing food and profits for years to come. Every property and every landowner is different so if you have some time lets talk about what you need and want and if I can help you achieve that.

Permanent = lasting until the end
culture =a way of thinking, behaving, or working that exists in a place or organization

After you get in the door, then you can take the time to
1 find out about what they want to achieve
2) begin to make a plan for helping them achieve their goals using permaculture deign

You have to get in the door 1st =) hope this helps some of you
2 years ago
I am one of those people who mosquito's love. And i have tried everything, B-vitamins, oils, etc. The only thing that works long term is catching the mosquitos and decreasing the egg laying population. Its the same for Horse flies etc but not sure this method will get the horse flies because of their size.
Mosquito Trap

Need 4 basic things (this is from the link above, I didnt invent this but I do use it)
Step 1: The Fan

Step 2: Screen

Step 3: Capturing & Exterminating

Step 4: Power Supply


I have a question and a suggestion. Are you set on the design of heating from outside the tub?

I ask because if you heated from the middle like a Kelly stove, it might heat faster with less fuel.

3 years ago
Another method is too pour boiling water on the bind weed. It does kill the roots but it also sterilizes the ground .. you have to decide what to use based on your circumstances, conditions and what you are willing to do.

Good luck!
3 years ago