Fredy Perlman

pollinator
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since Nov 16, 2015
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Mason Cty, WA
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Recent posts by Fredy Perlman

It's a seaberry. In my experience they're pretty resilient, but I'm very fond of that specimen.

Thanks for the tip...that makes sense, because the same thing sometime applies with humans. Sometimes it's better to bandage a flap of hanging flesh over a cut, sometimes better to cut it off because it's mostly severed and traps dirt. I see no one here holds truck with sealing wounds with tar or wax or whatever; reading about grafting I found those practices mostly frowned-on.
3 months ago
I never heard of kefir fermentation! Thanks! How exciting. I will try it very soon. Though explaining to folks how THAT works, and is good for them, will probably be even more challenging than traditional brines ;)

( though I continue to have an interest in a potassium chloride brine and I'm sure I will try it someday )
3 months ago
I was offered a bunch of wood cut from this bigleaf maple stump to use for mushroom inoculation. While I love free wood, my instinct is to avoid maple trees that have rot in their hearts, there is often rot in their limbs as well. (When the main trunk has rotted away and been replaced with a number of spidery lateral trunks.) This established stuff must be competition for whatever I want to inoculate with, right?
3 months ago
Not girdling, just a scraped off area from where a tree landed on it. I have it on good information to leave a trunk injury on a two or three year sapling like this alone, but wondered if there were other opinions. Or maybe the response depends on the type of tree?
3 months ago
Lactofermentation of vegetables has many established health benefits. But a key ingredient is salt, lots of it.

sodium chloride's effects on high blood pressure are similarly well documented. So right off the bat, a large segment of the world's population would be eating a poison if they wanted to benefit from lactofermentation.

A common salt replacement is potassium chloride. In wanting to share my ferments with people who have high blood pressure, it occurred to me to replace the brine with a potassium chloride solution, Proportionate in concentration.

Interestingly potassium chloride should not be used by people who have kidney problems, a common side effect of high blood pressure. So I still don't see a solution to that. But given the benefits of potassium chloride, which is sold as a supplement, Wouldn't it be a healthier brine with a similar taste?

It certainly looks like lactobacilli, L. plantarum anyway, would be encouraged by a potassium chloride brine. Too bad i can't see the whole article, Perhaps there's something I could yet learn about fermenting cucumbers.

https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1986.tb13099.x

Thoughts? I'm ready to try this and die!!
3 months ago
Here at the 47th parallel, our summer sun has a UV intensity (I think that's it) that bleaches clothes in a couple weeks and destroys plastics. Garbage bags, tarps, shopping bags become brittle and fly apart at a touch. So do milk jugs, so it depends on where you are...but you don't want to clean up fragmented denatured plastic.
4 months ago
Welcome Leigh! I can still remember when 5acres seemed too small...
4 months ago
The idea of a cookbook for homesteading is challenging. When you are establishing a homestead, you may not have a proper space to cook in and store food. Few ingredients will be available because your food systems are still coming online. Yet what you eat must be exceptionally nourishing, as you are putting in up to 12 hours a day of hard labor 7 days a week.

This would be different from a cookbook for an established homestead. One thing the two book styles would have in common is the presumption that grocery stores are far, a pain, expensive, or all 3.

In a Perfect world, those who are establishing Homesteads could live off food from other area homesteads and farms, building community, until their own systems can support them. This is not what I'm experiencing.

All this without even considering the main point of cookbooks: tasty food!

What are your favorite cookbooks for The Good Life you're growing...or have?
4 months ago
I just bought some leadplant seeds from Oikos. Sometimes I get too excited about something and don't do my due diligence first. In this case I find out Amorpha fruticosa is a Class B noxious weed in Washington state.

But these seeds are Amorpha canescens, and nothing says they are "invasive". The internet, in its charming addled way, thinks they're both "false indigo" and it's hard to parse information when so few use scientific names. Years ago I would have had a hysterical reaction and burned all the seeds, praying in tongues to Gaia. Now I know that species is everything: Amanita pantherina, good. Amanita phalloides HELL NO. Sagittaria latifolia, everyone's excited and plenty of info. Sagittaria platyphylla, ...crickets. (Except for the general statement that all Sagittarias are edible.) Carya ovata, let's make pawcohiccora! Carya cordiformis, yucky*. And many other examples (feel free to list, that's the only one I could come up with quickly)!

How would you proceed in this case? And more generally, have you found any patterns or rules to guide you in the Right Genus Wrong Species question? This is 1000 seeds so I will be the mother of disaster (and an Enemy of the State) if I plant them throughout the property.



_____________

*more complex than that.
4 months ago
Dave, that's a thrilling idea, and a great aphorism. You and tel got me thinking I shouldn't have had a 3-box hive sitting around assembled and empty since the summer of 2018! I know some beekeepers (and I'll ask James) to get the debris, and can make it a bait hive in time for swarm season. If they're still around come next spring, I'll make another hive for my dream bees. In the meantime I can plant nectary for each month this year so it's in full swing, and I'll get some low-risk beekeeping practice. More than a silver bullet for my concerns, a silver cluster bomb! (Huh...some expressions don't update.)

And James, check your PMs. I should also think about log hives because I have at least two 30" hollowed out cedar trunks from second-growth trees cut and left lying like litter :0. I find them, unrotted, covered with undergrowth. I tried torching one once and it smelled like plastic burning...maybe the only thing breaking it down was solid mycelia. I broke pieces out of the charred interior and their texture was nothing like wood: porous, sponge-like, crystallized and crunchy. I decided these trunks were too special to burn and saved them, but they char up nice.

4 months ago