Daniel Spinelli

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since Mar 10, 2019
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food preservation medical herbs homestead
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Recent posts by Daniel Spinelli

Thank you for your help Judith!
3 months ago
I found these mushrooms growing on an unidentifiable log, likely oak. They have a lot of features consistent with Pleurotus pulmonarius or ostreatus: white spore print, shelflike clustering, decurrent gills, off-center stem, growing on wood, tannish cap color, and their odor.

What's strange to me is their 1.5"- 2" long, thin stems. I've seen this on cultivated oysters, but never in the wild. I'm used to seeing short, stubby stems on oysters. I can't find any pictures or info of oysters with similar stems. But I also can't find any other mushrooms that fit the description better than oysters do. Any insight would be greatly appreciated.
3 months ago

Louis Romain wrote:
Hi everybody
Do you know what is the latin (gender species) name for herb lemon ? Does it grow in temperate climate ?

It is Melissa officinalis, which is in the mint family. Lemon balm is a super prolific perennial in temperate climates.
3 months ago
Matt Powers is a great teacher. Good luck to you!
4 months ago
I have no clue what it is, but I would be interested to know the answer if you do figure it out. I'd agree that it does appear to be a species of Ganoderma.
4 months ago
I've also grown longevity spinach in containers in zone 8. I used 10 gallon fabric pots, which proved to be more than large enough for them to thrive. In fact, I have 4 longevity spinach plants going on their 3rd season that are still comfortable in these same pots. The roots have have totally filled the containers out, and would certainly enjoy more room to grow, but nonetheless they are healthy.
5 months ago
BSF= black soldier flies
EM= effective microbes
Willow Wonka is a fun name for a restroom where the excrements are deposited into a container, then stored air-tight for 2 years when the container is full, then used to fertilize willows.
6 months ago
In my experience when the fermented vegetable turns brown it is due to oxygen exposure or high temperature. It sounds like temperature was not the issue.
Did the recipe tell you to leave the jar uncovered? I've never heard anyone recommend doing that. With a lid on the jar the CO2 will build up and will cause the ferment to bubble. With a lid on you must burp it regularly to allow these gases to escape, because the pressure will build. If you ferment without a lid then I would imagine that would prevent any noticable bubbling and would expose the vegetables to oxygen, even when submerged under a brine.

Also, 1/3 cup (6tbsp) of salt is way too much for 1 pound of turnips. This recipe reccomends only .5 tbsp per pound of turnips: https://insaneinthebrine.com/sauerruben-fermented-turnips/
6 months ago
Malabar spinach is a quick growing vining plant that I have used to create shade in the summer. In my experience, once the weather is consistently above 75F it starts growing rapidly. Then it dies back when cooler temperatures arrive after the summer. Malabar spinach also forms loads of edible, though tasteless berries which will cause the plant to aggresively reseed itself and grow back the following year. I consider that to be a good thing, but if you are not committed to having malabar spinach in that spot every summer then I would not recommend growing it. I personally love it in my yard. I harvest leaves all summer for juicing and sauteeing, and still the plant thickly fills out the arch trellis I have it growing on.

I initially bought a pack of seeds from Baker Creek on rareseeds.com but now I have more seeds and plant starts than I could possibly ever give away.
7 months ago