Spring to Fall Gardening, Elderberries, Natural Ant Control,High Heat Turkey Roasting,Scythe YCH #61

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Today I talk about:

 Elderberries – Many uses, growing conditions, recipies, and propagation.

My elderberries a exploding into dark blue deliciousness.  I talk all about the elderberry plant and leave some links below if you are hungry for more:

http://www.motherearthnews.com/real-food/elderberry-recipes-zmaz73jazraw.aspx#axzz38iG5LU8c

http://honest-food.net/2012/08/19/elderberry-wine-recipe/

http://www.garden.org/ediblelandscaping/?page=july_elderberry

http://www.fruit.cornell.edu/mfruit/elderberries.html

http://gardenmama.com/article.aspx?aid=310

Do YOU grow elderberries?  Or have YOU ever used them?  I would love to know!

 

My Winemaking Experience and New Ideas

I made some wine in 1997.  I made strawberry and peach wine.  I found 2 bottles in my closet.   I started a new batch now.

I talk about it on the podcast.

Do YOU make wine or have made wine? Tell me about it!

High Heat Turkey Roasting

I have roasted a couple of turkeys this way now and am very pleased with the results.

It kind of goes against everything you may have been taught.  But, the results are delicious.

Add brining to this method and it is even better!

Have YOU tried this?

Natural Ant Control VS Poisoning Pets

So I made my natural ant killer and my beloved Yorkie got it and decided it was a chew toy. I tell you what happened on the podcast.

Here is a link for Natural Ant Control:  http://www.mnn.com/your-home/at-home/blogs/13-natural-remedies-for-the-ant-invasion

How do YOU control ants?

Spring/Summer Garden Coming to An End

A few of my plants are dying out now and others here say their garden is done.  Temps are in the upper 90’s and 100’s with high humidity. Some of the plants are looking as miserable as I feel outside.  What to do when you don’t want the fun to end?

What are YOUR thoughts?

Fall Gardening Plans

The answer to the above question is of course a fall garden.  I talk about some plants good for the south.  Please chime in with your ideas.

http://statebystategardening.com/state.php/newsletters/stories/fall_and_winter_veggie_gardening_in_the_south/

Do YOU have any Fall Garden plants?

What I learned, and Changes I will Make

I give the low down on what I learned this year.

What did YOU learn?

What The Heck Is a Scythe?

I ordered a scythe and am too excited.  Can this old woman swing it?  We shall see!

 https://www.youtube.com/watch?v=0mqFl86BOck

https://www.youtube.com/watch?v=4BMI9C672xQ

Do YOU own a scythe?  What are YOUR thoughts on it?

Mushrooms-morel, lion’s mane, turkey tail #45

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  • Things I forgot to talk about last week:

Morel and shaggy mane mushrooms.

New app for mushroom identification:  http://www.amazon.com/NATURE-MOBILE-Mushrooms-PRO/dp/B00AC1Y9KE/ref=pd_sim_mas_1

There is a free version.  I really like having this app on my kindle.

I got motivated again to start and try to identify mushrooms.  I read something that really helped me.  It said to try and learn to identify 6 mushrooms per season.  I was so overwhelmed with the thousands.  But now I feel comfortable with lions mane and turkey tail.  This all started when I found a lion’s mane on Christmas day.  It was a wonderful gift to me.  Lion’s Mane is know as the “smart”  mushroom.  Here is an interesting article by Paul Stamets: http://www.huffingtonpost.com/paul-stamets/mushroom-memory_b_1725583.html

hericium coralloides aka Bear’s Head tooth, hericium eriaceum aka Bearded tooth,

hedgehog or sweettooth is the first one I found on a woodpile of oaks hit by lightning.

I would like to invite anyone interested in identifying mushrooms to the Mushroom Identification Forum on Facebook

https://www.facebook.com/groups/117808248330980/465554766889658/?notif_t=group_comment

I have been having a great time with this group.

Moringa, Jicama, and Rutabaga:

Correction from last week.  Moringa is not a legume: http://www.sacredearth.com/ethnobotany/plantprofiles/moringa.php

Growing Jicama  http://greenharvest.com.au/SeedOrganic/VegetableGrowingInformation/JicamaGrowingInformation.html

Rutabaga, I had this all my life but never really appreciated it. I started learning to eat it raw this past year and found it delightful.  I didn’t know it could be eaten raw.  But it is actually mild tasting and low in calories.  Her0e is another point of view:

http://www.thekitchn.com/why-you-should-give-rutabaga-a-chance-183530

Back to Basics Facebook Link

https://www.facebook.com/backtobasics2014  I am really liking this page, lot of interesting things.

And from the above page a link to a different homemade soap recipe :  http://happymoneysaver.com/homemade-dishwasher-detergent/

Dealing with colds and congestion:

The best thing I have found for “sinus trouble” and nasal congestion is the nettie pot.  I have used this for years and love it.  I just mix kosher salt and baking soda (as a buffer) , fill it up with warm water (sometimes a few drops of tea tree oil.)  But everything we do must be done using common sense, so here is an interesting article: http://well.blogs.nytimes.com/2012/09/03/rare-infection-prompts-neti-pot-warning/?_r=0

http://www.sinucleanse.com/netipotlanding.htm

http://host.madison.com/wsj/news/local/health_med_fit/despite-two-deaths-neti-pot-use-safe-authorities-say/article_59792cd8-2a9d-11e1-8484-001871e3ce6c.html

http://www.doctoryourself.com/sinuses.html

 

 

 

 

Parasites in goat, sheep foot rot, Gluten Free Pizza, Kim CheeYCH#40

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http://ed.ted.com/lessons/richard-st-john-the-power-of-passion

This week I will talk about update on goats in the ICU.  The  2 babes are back on pasture and looking fat and healthy.  Then my male Boer went down with parasites.  This seems to be an ongoing battle.  He is so thin, he may not make it.  We  put him on the oak leaf diet, with worming, a little feed and daily doses of probiotics.  His stool is starting to return to normal and he has put on a little weight.  He still has a long way to go though.

The rotten feet sheep are back out on pasture too and completely healed up.  Clorox and copper sulfate.  And lots of hoof trimming.  The Barbados and Katahdins are all together now.  And that male Katahdin is extremely happy with his little herom of ladies!

I also wanted to let you know how my corned beef turned out.  It was awesome.  For once when I cooked it I had more meat than cabbage.  and it wasn’t fatty and shrinking down to about 1/2 as the store kind.  It was a little salty, which I remedied by adding water.  My husband and son loved it too.  And we can’t wait to try it with venison.  Like Carl on Slingblade says, put some mustard on it.  Technically he was talking about “fried potatoes”  but you get my gist!  UmHuh!

We tried the Korean Sweet potatoes we  bought in Atlanta and I’ll tell you all about it.  I will definitely try my hand at growing these.

As fall is really starting to come in now it’s time to plan for growing food in the winter.  I walk by my trumpet flower tree and see beautiful yellow trumpets with a wonderful fragrant citrusy smell, and it is hard to believe cold weather is just around the corner.  Then as I walk in the garden and see a little cold damage to the plants and yellowing of the banana leaves I know it is inevitable.  I do still have lots of bittermelon, Malabar spinach going gangbusters.  It even runs out on the ground and my “yard pig” is totally enjoying it.  Also basil, Thai basil, pineapple sage, rosemary, egg plant – 3 kinds, okra, comfrey, horseradish all going strong.  I have been feeding a little comfrey to the sick goats.  Guess I need to cut those herbs and preserve them for later use.  I think my absolute favorite is that Thai Basil.  Cinnamon like anise type flavor.  Man I drop it in my sweet tea and stir fry.  It is so yummy!

Bud grafting and chip budding video http://blip.tv/midfex/tutorial-t-bud-and-chip-bud-fruit-tree-grafting-techniques-350977

With gardening chores mostly behind me, I am turning to new things to do around the homestead.  I love sushi, but it is so expensive.  I have made it in the past and it was a little wonky.  But I tried again after watching several You Tube videos and finding recipes.  I was very pleased with the results.  I also found a recipe for Paleo Sushi.  No rice, just meat and veggies.  I think I will stick to regular sushi though and just have it as a treat.

I have been thinking a lot about the podcast.  And I feel I really need to have more guests on.  I just loved the interaction when I had guest previously.  My computer went haywire and I couldn’t do interviews.  But I am ready to try again.  I would really love to have a co host.  It would be fun to bounce around ideas.  I have been facebooking and emailing people that have impressed me.  And hopefully I will have some good interviews to share.  But if anyone feels they could be a good co host via Skype, I would like to give it a shot.

I have a little project I really want to do.  I have probably 200 spices here.  Needless to say I have some difficulty in organizing and storing them.  I have read some people store them in the freezer.  I know that would be optimal for the spices, but a huge hassle.  So I have been thinking about what spice rack would be best for me.  I have a little stand right now with over a hundred disorganized spices.  I also have more in plastic containers as the shelf can’t hold them all.  I have put them in alphabetical order several times. Whenever I do this they always get inadvertently knocked over.  LOL, as soon as I gave up on this, they have never been knocked over again.  Funny how life is like that. My idea is to put up a magnetized spice “rack”  Basically a large piece of metal covering the wall they are at now.  Then you just glue magnet to the spice bottles and hang them up.  I would like some little fancy shaped bottles.  I just haven’t found what I want yet.  I was thinking I could even make them look like a bee hive or something.  All kind of great ideas.  If you have an idea or suggestion, or a link to some cheap bottles please post it.  I may end up just buying cheapo bottles.  But it would be really nice to get ones like I want. And I would love to have glass – not plastic.

Here is one for the fridge, but much to pricey for 24 bottles: http://fab.com/product/gneiss-spice-hex-spice-set-137747?utm_source=google_pla&utm_campaign=pla&utm_content=Kitchen%20Tools%20%3E%20Spice%20Racks%20%26%20Holders&utm_term=&utm_type=p&ltb=off&ci_src=17588969&ci_sku=137747

Well I just ordered 200 hexagon bottles from here https://www.specialtybottle.com/index.aspx  This was the best price I could find anywhere, $138.90 including 40 bucks shipping for 2 oz.  hexagon bottles with gold tops.  I will update you on the next podcast.   I am really excited about making my magnetic spice rack!

I just thought I would write quick blogpost on making Kim Chee as I have had requests for the recipe.  I PLAN to update this later with pics and such.  I hope this helps it is just quick way to get answers.  It is more of a process, than a recipe.  But here is how I do it:

Use a Napa (also called Chinese) cabbage. If you don’t have a kitchen scale just weigh it at the store on their scale.  A large cabbage is usually around 5 # or so.   For each 5# cabbage use 3 TBL. salt (or 0.6 TBL for each pound.)  I am actually experimenting with a little less salt now.  The more salt you use the crunchier it is.  Sometimes it has been too salty.  Of course you can always add more water if this happens.   It must be kosher or pickling salt.  Don’t use iodized table salt.  Cut the cabbage up and massage the salt in.

Add at least 3 inches of ginger root.  Lots of garlic. (Like a whole head)  And add some kind of hot pepper.  I just often us the crushed red pepper.  just mix it all together in a large bowl.  Usually I just mix the cabbage and salt. then add the rest of the stuff in the jar.

You have to press it down really tight. water will start coming up and the cabbage needs to stay under the water.  So weight it down with something.  I use a pimento jar.  I then just put the lid on loose enough to let CO2 escape but tight enough to press the jar down.  If you don’t have enough water building up to cover the cabbage, you can make some up.  For 1 qt of water add 2-3 TBL salt and you can top up any fermented veggies with that.

I cover my jar with a bag to keep the light out.  I then sit it in a plastic dish pan.  Most times when it ferments it will bubble out some liquid.  If you smell a dead rat, it is probably your fermenting cabbage. LOL

Taste it in 2 or 3 days and when it is sour enough put the lid on tight and stick it in the fridge. The warmer your house is the faster it ferments.  You don’t want to do it in a really hot place.  Comfortable room temp is fine. Enjoy and I hope you get hooked like me.  I even make fruit Kim Chee.  It is so yummy!  I am going to add this to the website under the podcast where I talk about fermenting in case you need to find the instructions again

 

 

Sauerkraut, Cabbage Grater, Saving Money at the Grocery Store,Making Corned Beef, Chestnut Beer YCH#39

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Sauerkraut, Saving Money at the Grocery Store, Making Corned Beef

Sauerkraut

I made another batch of sauerkraut   I have been slicing it with my kitchen knife and haven’t been really happy with it.  So I ordered a cabbage slicer from LEM. This thing can grate a whole head of cabbage.  I like that because I don’t have to dirty up a cutting board and knife.  Then I used my husbands big knife.  I call it the Ali Baba knife. LOL, it has a curved blade.  And I cut a head of cabbage up very quickly to almost the size I wanted.  But the cabbage grater is very nice and made with bamboo and a single blade.  I love the even cutting and small slices.  I will discuss this on the podcast.  Remember for sauerkraut use 3 TBL (tablespoons) non iodized salt (pickling salt, Himalayan salt, kosher salt) for 5# of cabbage – or easier 15 cc for 5 #- or 3 cc per pound.  It doesn’t have to be exact, if the cabbage is a little less than 5# use a little less than 3 TBL. Or use 1.8 tsp (teaspoons) per pound. If you need to top up any water use 2-3 TBL salt to 1 qt water.  Go for 2.  You can do it aerobic or anaerobic   If aerobic – what I do- make sure the cabbage stays under the water.  You can put it in jars that seal and do it anaerobic.  From my understanding it will keep for years.  But I never tried it.  I just eat and make more.  Mine has lasted over a year  in the fridge.  If you have a cellar maybe you can try the anaerobic  method.  I like to be able to sample it, so I use the aerobic method.  Note 1 tsp = 5 cc, 1TBL = 15 cc.  1 US cup = 236.588238 milliliter.

Saving Money at the Grocery Store And Making Corned Beef

I really had a craving for corned beef and cabbage.  A little mustard on the corned beef.  I add potatoes, onions and a few carrots too.  Yum!  So I go to the grocery store and it is $4.79 a pound and it is so fatty it shrinks to about 1/2 the size when cooked.  Grrhhh!  I also needed some  ground beef.  It came in at $3.79 a pound. Eeek.  Then I see sirloin tip on sale for $2.99 a pound.  Hmm I have a LEM Big Bite meat grinder.  So I brought one roast home and got about 6 – 1 1/2# bags of ground beef (very lean).  (venison still tastes better) I took the second roast and sliced it in half.  It was almost 10# so I made 2 corned beef out of it.  recipe:  2 gallon water, 4 cups kosher salt, 1 cup sugar, 2 oz pink salt (curing salt)  (50 gm, 10 tsp, or 3 TBL and 1 tsp, or ), 6 garlic cloves ( I just used a bog old scoop from my jarred one), 4TBL (40 gm)  pickling spice. Simmer the brine until salt melts.  Then chill to room temp Preferably colder) and add the meat. If the meat is frozen, it should work fine and help cool it down.  Weight it down with a plate and refrigerate for 5 days.  Take it out, rinse it off and cook with 2 TBL/20 gm pickling spice per 5 #. I will freeze mine and rinse before cooking.  Woo Hoo, I saved money, got leaner meat and learned a new skill!  I have to try this with venison!  I let mine go for about 1 1/2 weeks and it looks great.  I will update when I cook it.

Chestnuts

A link for chestnut beer , a gluten free recipe.  http://www.chestnuttrails.com/pages/chestnut-beer

Raising Meat Rabbits on Forage, Fall Gardening, Repairing and Building Computers YCH#34

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Some ideas for forage for meat production rabbits.

from Rise and Shine

Know you poisonous and edible plants.

http://c.ymcdn.com/sites/www.echocommunity.org/resource/collection/E66CDFDB-0A0D-4DDE-8AB1-74D9D8C3EDD4/Tropical_Rabbit_Production.pdf

Make sure they get enough protein with foods like alfalfa, comfrey, or sweet potato vine.

http://appenzellfarm.com/apzl/Rabbits.html

Ideas and links for your fall garden.

http://www.thevegetablegarden.info/

My computer graveyard.  Ideas on repairing or building simple system

http://www.youtube.com/watch?v=IL3AM0zIdJU

 

Fall Gardening, Tomatoes in Buckets, Comfrey – Beneficial Use and How to Grow It YCH#32

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GROW TOMATOES IN BUCKETS FOR A LONGER SEASON AND

HEALTHIER PLANTS

 COMFREY; IT’S MAY BENEFICIAL USES AND HOW TO GROW IT

YCH#32

Why in the world would one grow tomatoes in buckets one may ask.  Well, here’s the thing.  In my area we have had about 40 inches of rain this year and today is only July 27, 2013.  Normally SW GA. is a great place for growing tomatoes (my favorite garden veggie).  This year however; I have beautiful plants with a lot of rotting fruit.  Tomatoes are a desert plant and don’t do well if too wet.  I was thinking about this problem and remembered one year, because of time constraints, I grew a container garden.  I had the best tomatoes and peppers ever that year.  I grew them in five gallon buckets and earth boxes.  Looking at my drowning tomatoes, I thought I will just root some of those healthy looking branches into a bucket and see what happens.  The more I ponder this idea, the more I liked it… and so the research began.

The benefits of growing vegetables in containers are:

  • More control over the plants when the weather is bad.  As mentioned previously my reason is to dry the plants out some.  They could also be put in an area to receive more water.  Maybe a small area with misters.  If plants need shade from the sun it an be more easily accomplished with small screens, or by moving them to a different area.  When the cold weather comes they can be kept warm with a little staking and plastic sheeting.
  • Prevent diseases and pests such as blight, blossom end rot, nematodes, etc.  Plants can also be easily covered with row cover material to keep out pests.
  • Save garden space.  Tomatoes take up a LOT of space.  If grown in pots, that space can grow more veggies.
  • Protect from critters.  Little critters would be less likely to attack when they can’t hide as well.
  • No or minimal weeding.
  • They can be set at a more ergonomic height.  People with bad backs or in wheel chairs would have a much easier time gardening.
  • They can be moved on a patio or close to the house for closer monitoring.
  • More veggies can be grown in a smaller space by arranging pots in a small area such as a patio.
  • Multiple pots can be arranged for beauty. 
  • Kids can have their own  little pots and will more readily eat what they grow.

Procedure For Growing Tomatoes In Buckets

  • First the BIGGER the BETTER.  Tomatoes like a lot of room.  Small “jellybean”   type tomatoes may be grown in a 1ft square area, but a 2 ft square is better and a five gallon bucket is even better.  Other plant of course can be grown in smaller containers.  Grow bags can also be used.  But don’t use a pot so large you are unable to move it.
  • Healthy soil is needed.  Tomatoes are heavy feeders.  Peat moss or organic mulch can help retain moisture.  The soil can be amended with compost, compost tea, manure, fish emulsion, kelp, etc. to feed those hungry tomatoes.
  • Plant deep and stake.  Plants can be buried right up to the first set of leaves.  When you first plant them, go ahead and put in a stake or basket to support them or they will get ahead of you.  The right kind of support system can also be used as a support for a row cover or plastic sheeting.
  • Place in a sunny area.  8 hrs a day is great, 6 hours will do if full sun.  Light can be amended with artificial lighting.
  • Tomatoes will need consistent watering as they can be drowned with too much and perform poorly with too little. 
  • Don’t grow “upside down”.  It is unnatural and doesn’t hold water well.
  • Choose varieties you like.  Don’t worry if they are determinate or indeterminate.  If they start sprawling too much, they can be pruned and even used as starters for new plants.

If a large pot is used, companion plants can be planted alongside the tomatoes.  If a 5 gallon bucket or smaller is used companion plants can still be in other pots.  This could be a good thing to attract beneficial insects or for beauty.

I also talk about all the benefits and how to grow Comfrey.

Here is the link to all the information on comfrey: http://www.coescomfrey.com/comfrey.html

and their free brochre: http://www.coescomfrey.com/downloads.html

Here is where I bought mine:  http://www.ebay.com/itm/111108395866?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649

 

 

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