Alfred Stein

Hello! Im bumping this as our previous buyers fell thru!

Pm me for pictures or more details!

for the high desert climates, the only traditional recipe ive come across with a provable/functional spf rating is buffalo fat mixed with western wallflower (not sure what part of the plant sorry) then diluting the mixture with wet clay before spreading on your body. It doesn't sound pleasant.    

Friends in the tropics regularly use thinned out sap/latex from sapodilla trees as a mild sunscreen, though it would likely not provide enough protection for very light skin.

as a note about the gas; it is only experienced by folks who have issues processing inulin (a fibrous sugar like substance that humans do not digest well) , but if you ferment the roots (lacto ferment, in a 2.5 %  brine) nobody experiences the gas issues any longer.

Ground nut note- here in the high desert, I plant these tubers very near to my fruit/nut trees, they will climb the trees through the season and weave in between all the branches, creating some more natural shade for my trees, which is very important in this climate. I only harvest tubers on years where the top growth was overwhelming.

Just wanted  to bump this real quick, gonna list this week, and I wanted to give one more update first. Message for photos!

i grow copious amounts of apios americana as animal feed.

sunchokes and groundnuts take up the same location in the soil, and will eventually begin to compete with each other for space. groundnut does very well in place of the beans in the traditional 3 sisters growing method; saves me the trouble of having to collect and dry out shell beans. The tubers from apios americana for me are best to harvest in late winter/early spring; well after the plot has mulched down over winter, but well before I begin to think about putting corn in the ground.

quick question to this old thread. Has anybody ever found copies of the various plans you used to be able to order from rodale press?

For me, I mix duck, chicken and deer bones, add a cinnamon stick, 3-5 whole star anise, 4 inches of sliced ginger,, 10-20 cloves of garlic, green onions, and 1/2 cup of leftover lacto ferment liquid (from mustard greens ideally). I blanch or roast bones, put everything in a pressure cooker for 2 hours, release pressure and remove all spices and veg matter you can, then run for another 2 hours. Strong, tasty broth, good for drinking or cooking with.

Hey, let me know an email address, and I can send any additional info/images your looking for

Hey! Its south of Santa fe, a couple of miles from the small towns of Los Cerrillos and Madrid

I'll get some decent photos sent over tonight! (We are still a working permaculture farm, so the photos won't be polished real estate photos yet)

I typically eat what I raise/grow/trade for about 7 months per year. This is my first year attempting to go thru winter without purchasing any food for meals.  

I did trade a large portion of late harvest around Halloween for 100 lbs of local whole berry Sonora wheat,  which is a significant part of my diet.

Otherwise, I eat ALOT of corn, squash, goat dairy, chicken, and preserved items of all kinds as seasonings/flavorings

I will say that through this have found a much better (for me) way to utilize my older chickens that I process before winter. I now debone, and grind all the meat with a progressive grind down to 1/8 "   it makes the most delightful filling for steamed dumplings, which are my winter favorite, and the family much prefers it to stewed or canned birds.