Christopher Weeks

Nettles

This batch was 237g x 42 Cal/100g = 100 Calories

(This one's never going to hit 10K, but it's all the vitamins and phytonutrients that nettle brings to the table!)

Our home is on a septic system, but my wife's coffee house (a fancied up shed) isn't plumbed. She carries water out to it and runs water down a drain. For that, I dug a pit big enough for a metal trash can, drilled a bunch of 1/4" holes through the bottom and sides, and wrapped it in woven poly before dropping it in the hole. Then we had the shed installed over it. When I put in the sink, I drilled through the floor, marked the lid of the trash can and drilled through that. She has run about a half gallon per week (obviously way less than this thread is about) down that drain. Here in northern Minnesota, it sometimes freezes the first time in late September and the last time in late May. It is generally freezing straight through from first of November through the first of April. And our frost line for pipes is 6' down. I don't know to what extent that trash can just disperses the water into our exceedingly well-draining sandy loam vs. builds up all winter and then drains when it thaws. But the system, as informal as it is, works fine for us. (The shed is heated and we insulated the under-space too, to try and keep as much warmth as possible down there where the water goes.)

For topics like politics or religion, I'm really glad to have the Cider Press as a relief-valve. These are important parts of our lives and so it's good to have a place where they're acceptable. And also, since they're very likely to derail other conversations, it's great to have them banned from the general permaculture/homestead topics. I'm convinced it makes this place stronger.

Now if only there was a "order one of each" button. :-)

In the first two years that we lived here (so, 2020-2022 maybe) every time it rained, there would be a big, beautiful rainbow (or two...or three!) off to our east over the forest. We'd go out on the deck to marvel at them. And then they stopped! I have no idea what either their over-presence or now that they're missing, means.

The medical network I use has a system called something like "collaborative care team" that gets formed for pesky-to-diagnose situations or conditions that span specialties. I'm not sure what has to happen to form such a team, but if you go to a big organization rather than a bunch of private doctors, ask if they have something like that.

Oh, I hadn't noticed that. I don't use my phone here as a regular thing. Mostly just to check thread progress when I get an email in the evening when I'm away from my PC.

In my lacto-fermenting vegetables, the bacteria-junk that settles on the produce is usually a light beige and if you can gather enough between thumb and fore-finger, it's a slippery slurry. Does that seem like what you have?

I originally parsed your picture as a small jar, but now I'm thinking it's a gallon. If it's a small jar, that's a lot of salt, if it's a gallon, then I'd totally expect fermentation to start even in the fridge. But I'd also expect a bath of boiling anything -- and especially vinegar, to halt further fermentation.

I dunno, it seems off to me too. But if it were my kitchen, I'd sniff for off smells then (if all clear) taste a nibble for off tastes and then (if all clear) eat a small bite and wait for 48 hours for a trip to the ER. If that never materializes, I'd call them good.

Out of curiosity, what was the goal with brining before pickling?

The same thing happens on my iPhone. It used to happen a lot. Then for a long time -- six months? a year?, it was way better. Fairly recently, like in the last two or three weeks, it got worse again. It very frequently loads in mobile view, which I despise, but I think it always reloads in the correct view if I tell the page to reload.