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Wj Carroll

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since Jun 24, 2017
I grew up on a farm, in a community in the American South where my family has resided and thrived since long before America was a nation.  My family is DAR/SAR and SCV/UDC.  I'm a very traditional guy... Catholic, libertarian, omnivore, Permaculture farmer...  self employed and independent.  I hunt, fish, trap and forage.  I make my living in food... cook, artisan baker, butcher, fermenter, wine maker, etc.  I m also a publisher - small magazines.   I grew up in the mountains of NC, but have lived all over and have had several careers.  I have way too much "higher" education, mainly because I enjoy learning - I read constantly, but make a living with my hands.   I mainly eat what I grow, forage or kill myself.  I am constantly astounded by the abundance and would love to set up a learning center for others to come get their hands dirty and their mouths filled with amazing food.  I'm half French, descended from the House of Bourbon, so food is a very big deal for me. 
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Recent posts by Wj Carroll

A friend in North Dakota would like to buy from, and visit, Permaculture farms.  Can you help me put  list together to send to her?
14 hours ago
Wow - that is some heavy reading!  Much appreciate - thanks!
5 months ago
I recall seeing a video from a Bill Mollison PDC a few years ago, in which he explained how today's wheat contains fewer nutrients than wheat grown before modern ag.  Would anyone have that info?  I recall that it was truly shocking just how much less protein, minerals and vitamins even the same varieties had in say 1990 (?) as opposed to 1900.  I will start growing einkorn this year, so I'm thinking about wheat.
5 months ago
Oops, I forgot the turmeric, hot pepper and rice wine in the Asian version.  That version is different, but a real treat on occasion... like, when you really want some Asian food, but either its too far to drive or all the restaurants nearby suck.... which is the case where I am.  There is a great Thai place, but it is expensive.  So, I got a few basic cookbooks and to simulate the high temp wok burners, I use the "chimney" for starting charcoal on the grill - rocket hot!
6 months ago
I've done that many times... essentially, the difference is negligible so long as they don't freezer burn.  I'll never forget the tragedy of loosing a large batch to freezer burn!
6 months ago
Since most Permies keep chickens, I thought y'all might enjoy this.  Here is an old recipe from the French side of my family.  I just made some for Christmas and it really is great.  It works with any kind of poultry liver, and because you use butter, it works great with wild duck and goose liver - doesn't have to be farm fattened (which I don't consider to be ethical).

1/2 pound chicken livers
2 boiled eggs
1/2 cup chicken broth
4 tablespoons butter (more if you want to add softened butter to the pate after it is finished)
1/2 cup finely chopped onion or shallot
1 pinch parsley
1 shot brandy
salt and pepper to taste
a pinch +/- (to taste) each nutmeg, cloves and mustard powder
a couple dashes Worcestershire sauce

Cook the livers in the broth, simmering about 10 minutes (if you like mushrooms, you can add a few, finely chopped at this point)
drain and reserve the broth
mash the livers and boiled eggs to a very smooth paste (you can use a food mill or food processor, but a fork works fine)
lightly brown the onions in the butter - get them very soft
add the onions, brandy and a little broth at a time, until you get the right consistency
add the spices, tasting as you go

Serve on crackers or buttered toast.  You can add or substitute a lot of things - some people like a little hot pepper, some use bourbon, Irish whiskey or a sweet wine like port, sherry or madeira. Toasted pecans go really well with it.   Sometimes I make an Asian flavored version using soy sauce, ginger and sesame oil.... but the above has a real Christmasy flavor.  It is also great in a meat pie with some steak or deer meat.

Merry Christmas y'all - may the best of the past be the worst of the future!
6 months ago

S Bengi wrote:Do you know the seller. I might be willing to buy a batch from him + recipe for more than $4

Here it is - the price is $10.... I placed several orders on the same day and must have confused the price.
6 months ago
How many of y'all have checked out Clint Locklear's "Permaculture Realist" project?  I've found it to be pretty informative.  Honestly, I like Clint.  He's a tough old "son of a gun"..... and he can be a little gruff.   He's a combat veteran and a professional tapper... not one for "touchy feely", just focuses on what works and what doesn't.  Well, I heard him mention Paul on a couple of his podcasts, but I never see him post on the forums.  So, I figured I'd kick off a topic.  He really tests a lot of Permaculture teneants and reports his successes and failures in east Tennessee.  I like it.  He did a PDC with Geoff Lawton.  Clint, if you see this, I'd like to see your input here!

6 months ago
Ah, that is it - thanks Nicole!  I'm sure it is a good course.  I guess I'm developing a bit of an issue with the university system.  I spent a decade, plus, paying off student loans.  I'm sure the OSU program is absolutely awesome, but the free stuff is never "for credit".  Of course, nothing worthwhile should be demanded for free!  But, it really bothers me that I can take the same class (English, math or history, for instance) at a community college for $75 as I can at a state university of (minimum) $300 per credit hour (so, $1,600 per class?)… or $7,000 at a private college.  Federal Financial Aid will cover the state university and lower cost.... and somehow, tuition at the universities increases as financial aid or access to student loans increases.... funny, that...   But.... the certification or degree is equally valuable from all... no matter how much you pay.  You "make your bones" in your first job... and after that, it doesn't matter if you went to MIT or Harvard... or Backwoods Community College.  When it comes to a PDC.... the value really depends on the instructor/s. My PDC was well worth the money, and really much more.  Meanwhile.... I really have concerns about modern college education... and I guess Bill Mollison did too, since he didn't want Permaculture taught in colleges.  My uncle was a very prominent Landscape Design Architecture pof… wrote the books that are used in university programs.... but it was all "theory"... he denigrated my self educated, "ignorant farmer" grandfather (who built and designed homes, cleared land, grew a farm into an amazing success and became a prominent "gentleman farmer")…. but he never even had a garden or even cut his own grass.... he wrote textbooks and computer programs, but never even attempted to do what was in them...  Well, I'm way off on a tangent... I have tons of (crazy expensive) post grad education that turned out to be little more than a mental exercise.  I guess, were I to pay someone to teach me something... I'd damn sure rather an "ignorant farmer" than a college prof....  that is, if the prof has no practical experience.... if he has both the academic and practical knowledge, well... that is something... but I still wouldn't ever go into debt for any education, in anything, ever again! The OSU Permaculture program doesn't qualify for federal financial aid... so, Id probably just got find an old farmer to work for.... and maybe learn something about life, as well.  Regardless, I've just taken the long way around of saying that if a university program's "certificate" ever carries more weight than a traditional or online DC, for a fraction of the cost... or even more, if someone were willing to pay it... I'll be quite negative toward that program.
I wish I had made the salve!  I usually do.  But, this time, I just saw one on ebay - a home made salve, low cost and supper simple.  It was just petroleum jelly based, with comfrey and a bit myrrh.  It came in a repurposed, large, Vaseline jar.  I usually don't use petroleum jelly... but I was absolutely crippled... and it cost $4.  The ingredients were simply, the base (Vaseline), dried and powdered comfrey and myrrh.
6 months ago