Lindy Oconnor

I have just subscribed. Hope it helps to spread the word. You folks are rather remarkable in a world driven by lunatics.

I have a Mulberry in my back yard, but I would be hard pressed to give a name too it. Last Fall I pruned it back and this Spring I cut off dead limbs and so far so good-waiting for berries.

I purchased it when my granddaughters were little and loved picking berries from trees wherever we walked. If I was to rewind that decision, I would have researched a native version of the mulberry hoping they were in fact native in Ontario. Slowly, I am discovering we select hybrid trees (for I am sure many good reasons) that don't have the ancestral knowledge to adapt as the local climate goes through its wild shifts. I have non-native plants and yet all of the new ones I select will be native. They are better for the local bees and birds and bugs and they have a fierce determination to be here. One other idea is to find a "volunteer" tree somewhere that's already faced the challenges to building new life, and replant it in your yard.

I adore Mulberries and I hope you find an answer.

If I could figure out how to send you a picture, I would. Forget Google.
Type in abebooks.com in your browser, and in the search box that comes up put in "G Ganga" as author and "Comprehensive Sericulture" as title. There are several for sale. I didn't look at 1 versus 2 book, but price seems right at under $20.00.

The purslane that volunteers in my small yard is at risk of dog visits, so I have rarely been able to enjoy much of it. This year for the first time, one of the organic farmers at my local farmers market has been offering wonderful weeds for sale, including dandelions, lambs quarters and purslane. I bought some purslane and it turned out to be a massive large cluster with big stems. I pickled it with apple cider vinegar, small sweet onion slices and some honey. Even I was impressed. Only 3 jars, but a delightful summer treat. With smaller quantities, I simply slice it up in salads or stir fries.

Everyone can laugh, but I have a horseradish plant covered in clusters of little white flowers. Heavenly, delicate fragrance. They get the prize in my garden right now.

I am a little late to the party replying to this email but stopped by after reading a few links in todays 'permies' email.

For the past 5 or 6 years I have tried sometimes more successfully than others to eat a plant based diet. I found my home made vegetable broth was the only way to go when making soups. Between sodium and the unknowns in packaged foods, not to mention the flavor difference, I always preferred my own broth. BUT, I found it a lot of work slicing and dicing just to make the broth, and then having to monitor it while simmering meant I didn't make it very often. Stage Right - I just got an Instant Pot, and it's a miracle device for this and so many other foods I make. And, I love the ideas you mentioned here about spicing it up with herbs and green garden visitors. We only have a hint of spring here, but I am very excited about creating my own very personalized broth using the electric pressure cooker and your work flow suggestion. I also love the 'turn it on and walk away' suggestion.

Thank you,  

This is my first post and I fear I am too late for wisdom from Owen, but perhaps someone else could advise me. I live in suburban Toronto, so cold snowy winters. My front yard is perhaps 40 x 40 feet, so not that large. On one corner is a Norway Maple planted by the city 60 years ago. It now qualifies as an invasive plant, poor thing, but provides wonderful shade that helps keep the house and car cool. Several years ago after endless frustration trying to keep grass happy under the tree, I gave up, bought a bag of white clover watered it and stopped mowing, except once in the fall to mulch up the maple leaves. Each year I let the clover grow as tall as it likes, and the bees and bunnies approve. Some grass shoots up and I will for the benefit of my groomed yard neighbors take clippers to cut the tallest grasses.

My question is how to best enrich the soil and what do I need to begin planting an edible or pollinator garden there. It now feels like the clover is too monoculture and I am missing an opportunity...baby steps. The ground tends to be dry and dusty, although the clover is green and happy. I can’t water it enough to make it moist. I’d like to create a forest, as big a forest as possible on that little piece of earth. I have been given names of native Ontario plants that will grow under the maple canopy. Any other suggestions?