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echo minarosa

master pollinator
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since May 22, 2018
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monies home care fungi foraging plumbing urban food preservation bee building homestead ungarbage
KY - Zone 6b (near border of 6a), Heat Zone 7, Urban habitat
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Recent posts by echo minarosa

I don't have the ability to burn in my cite. No fires of any kind. That also keeps me from using any biochar.

I thought about some of the methods mentioned but I need to process a lot. I'll give a look to the others. Thanks all!
2 days ago
There are several papers in primary literature about Chinese mantis hummingbird predation. Additionally, there is a European paper dealing with the documentation of MANY species of birds being predated by Chinese mantises. I think I also remember they've been documented in literature preying on birds on all continents except Antarctica. In the three years I've been killing them, Carolina mantises have rebounded within my yard in a huge way.
3 days ago
So, with my sudden embarrassment of riches with respect to eggshell sourcing I am finding my normal method to be inadequate. In the past I was dealing with much smaller quantities. I have been trying to do it the same but I have shells stacking up. I'd like to make eggshell powder (or even fine sand) but on a larger scale. My little nutribullet can only do so much before it overheats and quits. Then it takes hours to cool down. I now have probably three 5-gallon buckets of crushed with more shells coming this week. Has anyone used a larger system? Thoughts?
4 days ago

D Tucholske wrote:

--Persimmon. These only grow in southern Ohio, but there are domesticated European & Asian Persimmons, some varieties of which you can grow in northern Ohio, if you want. The taste is similar to peaches in the ones I've had, but with a plum-like texture & no pit.



Native persimmons, Diospyros virginiana, should exist in every county in Ohio.
5 days ago
Not permaculture in the strict sense but here is last year. The lawn trembles when I walk by. Hopefully, even more substantial changes are on tap for 2021.
5 days ago
This was harder for me than I thought it would be. I grabbed two abused chisels from a thrift store. I don't have the expensive stones in some of the videos but a shop I'm currently working at had a bench grinder so I watched all the chisel sharpening videos, I went with the one featuring a bench grinder. I finished the sharpening on board mounted 600 grit emery paper.

The one in the video seems much nicer with respect to the stages you can use to balance and guide to the grinding surfaces. I sharpened a thin chisel with a blade thinner than the grinding wheel and one that was thicker. While I didn't fine either easy, I learned a lot for next time. The thinner blade was easier on the wheel than trying to go side-to-side with the thicker chisel. I had a heck of a time trying to grind a straight cutting edge given all the motion. Even with much care it was difficult for me. Even though I used water as a coolant, I still ended up overheating a bit. Anyway, while mine aren't nearly as pretty as those in the videos, they were brought back to a decent blade and worked well on some scrap stock. I hope to use them on some wood windows that have some rot in them soon. Anyway, good exercise for me. Hopefully next time I can make them a bit more pretty.
1 week ago
Depends on where you are I guess. Here, clover dies off in the Fall and all winter long anywhere there was clover turns into mud. We are active in the garden year-round so for that reason alone, while we have clover, we hate it come winter.
2 weeks ago
Here's my smoke alarm install submission...
2 weeks ago

Rebecca Norman wrote:The seeds and the fresh or dried leaves are used in South Asian cuisine, called methi in Hindi and Indian English. It's not used in many dishes, though. Overuse can make your sweat smell distinctive! Long ago I thought it was cumin doing that, but it's the fenugreek. I haven't run into fenugreek in East Asian cuisine, but it could be there in some countries, I don't know.

It's a legume, an annual and seems to me that it would be a good thing to grow in the annual herb garden, like coriander/cilantro.



Given the sweat smelling issues, I wonder if I want to use it! :D
2 weeks ago

Mk Neal wrote:I have read that fenugreek seed is used for artificial "maple" flavor.  If you smell the seeds, it does make sense.



It absolutely does. I can smell them through the packet. Do the greens have that taste?
2 weeks ago