Ryan Burkitt

Samantha Lewis wrote:Hello Ryan!

I would make sure your milk is clean.  If you are using raw milk you might try making a clabber and see how that turns out.   If the clabber smells rotten you probably have bacteria in your milk.  




Also be sure you are not using metal.  Kefir is sensitive to metallic spoons and strainers.  

Are you fermenting anything else in the house?  Some ferments do not play nicely with other ferments.  Specifically kombucha and sourdough cannot hang out together.  


How to make clabber:

I knew this could be done with goats milk, but bot cow’s milk.

Samantha Lewis wrote:Hello Ryan!

I would make sure your milk is clean.  If you are using raw milk you might try making a clabber and see how that turns out.   If the clabber smells rotten you probably have bacteria in your milk.  




Also be sure you are not using metal.  Kefir is sensitive to metallic spoons and strainers.  

Are you fermenting anything else in the house?  Some ferments do not play nicely with other ferments.  Specifically kombucha and sourdough cannot hang out together.  


How to make clabber:

I fermented sauerkraut not too long ago, but I might try pasteurized milk from now on

I’ve been making raw kefir lately with successful batches. I let it sit on the counter at room temperature for about 24 -36 hrs and then I put it in the fridge. I use the standard “cultures for health” kefir brand that is sold in stores a lot. The first 3-4 batches turned out very good great taste, smooth, creamy, and a slight tang. However, lately my kefir keeps turning out funky.

It has this weird smell like the combination of tomatoes and slight stinky feet. Plus the taste isn’t as pleasant. Ive tried the same method and I use a fresh packet of grains everytime, but it turns out weird. I also tried some live active kefir grains that I bought from a dairy farm, but it turns out the same. Also I clean the jars really well.

Am I not using enough grains? Anyone have suggestions?

I planted 11 sunchoke tubers in late May of this year. They are doing quite well and healthy. I want to harvest them sometime this fall, but I’m wondering if I should wait til next fall after they establish themselves and matured stronger .Is it better for them to establish and mature another year? Or should I go ahead and harvest them this year?

Thom Bri wrote:Looks good!
I have a lot of ears showing the same damage to the tips as in your pic. I either break the tip off or if the damage is small pry out those seeds. Don't want to let mold ruin the whole ear. My early picked corn has a lot less of the worm damage, but the later picked has more.
Do you plan to make flour?

Looking at making mostly grits and regular flour. But a small portion will be masa flour. Did masa flour last year and it was pretty close to making tortillas.

Timothy Norton wrote:That looks awesome!

I snuck a peak at one of my ears and it isn't quite ready yet. I can't wait to see

To be honest it wasn’t quite ready, but the husk was brown so I picked just see how they were doing. Probably wait til end of September to pick the rest.

Deedee Dezso wrote:Bloody butcher is one of the varieties I'd like to grow. However,  I'm in an uphill battle to grow anything. Here's a portion of that story...

Having recently moved to western West Virginia from Southern California has been an eye-opener.  We are located at the top of the hills here, and it seems its all clay just below the surface up top. I've asked a few farmers in the hollars (bottoms) if they are on clay. Nope. I'm jealous but challenged.

In the pursuit of corn growing, I see many only planting a row or possibly 2. I've always been instructed that corn requires block planting; multiple rows close together (plants 6-8 inches and rows 12-18 inches) because it's a wind pollinated plant. With only 1-2 rows, the wind might only pollinate the row "downwind".

I'm working towards growing grain crops on my clay. I'm of the opinion that I need dump truck loads of wood chips, straw, & manure across even just 1 small field to achieve this. I've signed up with chip drop but nothing has come of it. I recently inquired of a hay farmer if the giant round bales I see sitting in the rain are trashed that I might get some for this endeavor. I was told they are still good for use. So I keep my eyes open for bulk materials.
Maybe one day before I die or become too decrepit ill get to grow corn.

Apparently if you get the soil biology right it should break up the clay for you, but I think you’re on the right track with using organic matter. Have you tried hot compost or Johnson Sue?

Best success so far growing bloody butcher maize. Still waiting on other cobs to mature. Only problems I had were cutworms and corn smut, other than that pretty resilient variety. Impressed with the size of cobs too!