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?

Azolla, Biofertilisers, Homestead Updates YCH#57

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  • I have been doing a lot of reading about bio fertilizers and am very impressed with the many uses of azolla.
  • Azolla is a fresh water fern that is one of the fastest growing plants in the world.
  • Azolla can double it’s biomass in 2 days.
  • It has a symbiotic relationship with a cyanobacterium (blue green algae) called Anabaena.  Oxygen is poisonous to cyanobacteria.  Within it’s leaves cyanobacteria is able to live in an oxygen free environment.  Anabaena in turn sequesters nitrogen from the atmosphere which is then available to Azolla for growth.  It can then live without soil.
  • The oldest fossils are nearly 70 million years old.  This would have been during the time of the dinosaurs. This makes it one of the oldest plants with the longest marriage on earth.
  • Azolla grows in the water and is able to get nitrogen from the air instead of the soil.
  • This means it can produce bio fertilizer, livestock feed, food, biofuel and sequester large amounts of CO2 from the atmosphere.

 

 

I discuss this in detail on the podcast.

A lot is going on around here:  the garden is finally getting going.

I talk about what I planted in my garden and some things I am trying out in the fields.

Comfrey as fertilizer.  Compost tea.

Rotational grazing is going very well with the sheep and goats.

We have a new male goat and I can hardly wait for him to breed with the girls.

The goats and their antics (who needs tv)

The baby sheep are growing up fast and still look great.

We are bottle feeding the little ram and how we did it.

Timber rattler and “Guard Pig”.

Ideas an things we have done to get more water to the plants; especially the ones way out there in the fields.

Best way we have found for sprouting seed.  We went from 20 to 30% viability to 90 to 100.

Can 3 year old mushroom spawn still be viable?

Ideas and changes for the podcast.

Book review:  “Remind Yourself”  by Jim Samuels

 

Ramps, Skirret, Water Celery, Taro, Wasabi, Baby Sheep YCH # 54

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  • Aquatic Plants Continued

  • Ramps  (Allium tricoccum)
  • Skirret  (Sium sisarum)
  • Taro (Colocasia esculenta)
  • Wasabi  (Wasabi japonica)
  • Water celery  (Oenanthe javanica)

MORE EDIBLE WATER GARDEN PLANTS

Ramps:  Allium trioccum  AKA: Ramps, Spring Onion, Wild Leek, Wood Leek, Wild Garlic.

Ramps are an early spring perennial.  This is well-known with a strong garlic smell and onion like flavor.  They are found in much of the eastern US and Canada.

They are common in the traditional cuisines of these areas and are gaining popularity in upscale restaurants across North America.The mountain people of Appalachia celebrate the ramp with festivals and much folklore surrounds this plant.  It was believed.to have  power to ward.off many winter ailments and in the celebration of spring. It was used as a tonic for winter ailments.  It is high In vitamins and minerals.

The city of Chicago actually got it’s name from ramps. Near Lake Michigan in Illinois during the 17th century there was a dense growth of ramps.  The native tribes.called the plant shikaakwa (Chicago).

The flavor is of onions and strong garlic.  Food writer Jane Snow described it as “fried green onions with a dash of funky feet”

Ramps are celebrated in multiple festivals across Tennessee, Virginia, North Carolina,  and Pennsylvania.

Check out this website:  http://www.kingofstink.com/

Interesting things about ramps:

Resembles lily of the valley with broader leaves
Can be found in colonies covering miles of the forest floor
Come up in spring before trees and shrubs leaf out taking advantage of the light.
Leaves and bulbs can be eaten.
When cooked they become a mild tasting gourmet vegetable.
Outranks garlic for causing bad breath.
It is said the smell will come through the pores of ones skin.
Called spring tonic by the older folk of Appalachia.
Added to printers ink as a joke.
A cooking wine is made from ramps by Kirkwood winery.
Ramp festivals are found in upland Southeastern United States for more than 70 years.
Keeps varmits out of your gardens.
And maybe… it could keep vampires or zombies away…..
SKIRRET:  Sium sisarum
HARDINESS ZONES 3-8
Family is Apiaceae which includes:
Skirret is a small to medium  herbaceous perennial  root crop with long thin roots. It can grow to about 4 ft high.  It is low maintenance and has few pest problems.  It is said to have a flavor between potato and parsnip.  Most varieties have a hard inedible core.  Some better varieties are without this core. It is known to be resistant to pests and diseases.  The flowers are very attractive to bees and other pollinators.
The name skirret (suikerwortel in Dutch) means “sugar root”.  Used as carrots, parsnips, potatoes or salsify in cooking.  From Sturtevant’s Notes on Edible Plants:  skirret roots are “among the sweetest, whitest, and most pleasant of roots”.  Skirret is thought to have originated in China, made it’s way to Europe and then to North America.  It was once a well know crop in North America and Europe; but now is mostly replaced by the potato.  It is still an important crop in Northeastern Asia.  It was found on the table of ancient Romans.
The best and easiest way to grow it is from roots.  Eat some and plant some.  Seeds may not be true to the parent.  If a good variety is found without the woody core.  A clone from the parent instead of seed would be better.  I has a large amount of flowers in an umbel shape  (looks similar to Queen Anne’s Lace –wild carrot).
WATER CELERY: Oenanthe javanica   AKA:  Japanese parsley, Chinese celery, water dropwort.  It originates from East Asia.
HARDY TO ZONE 6 as a perennial
Many other species of water dropwort are extremely toxic.  Oenanthe javanica is not only edible but cultivated China, India, Japan, Korea, Indonesia, Malaysia, Thailand, Viet Nam, and Italy.  It is also popular in Hawaii.   The raw stems and leaves taste similar to celery or parsley.  They become milder with cooking. There is a dwarf variety called Flamingo which is  variegated leaves of green, pink and white.  It is less aggressive than larger varieties and could make for a beautiful groundcover.  It like most water plants should not be released into natural masses of water; as it can be very invasive.
It’s flowers attract beneficial insects, and it has few pest problems.  The leaves and stems are best used fresh or lightly cooked in cooked dishes.
WASABI:  Wasabi japonica  AKA:  Japanese horseradish
Wasabi is that wonderful green you eat with sushi that is pungent, spicy, and hot.  Unfortunately most of us have never had real wasabi.  It seems most “wasabi”  you get is actually horseradish and green food coloring.  It is in the bassicaceae family – same as cabbages, mustard, and horseradish.  It actually affect your nasal passages more than your tongue is sensing the hotness.  The root is dried and turned into powder or ready to use paste.  It loses its flavor within 15 minutes if left uncovered after grating.  The leaves can also be eaten and taste similar to the root.  It is also used in salads and pickled in sake.
It is rather difficult to cultivate.  It likes climates similar to the rainforest on the Oregon coast.  Also parts of the Blue Ridge mountains in North Carolina and Tenessee.  It is very particular about it’s environment and can take 3 years to mature.  All parts are used and prized.
Fresh wasabi roots are priced at $150.00 per pound currently.  This is a good reason to try and cultivate wasabi.

TARO:  Colocasia esculenta
These are the large elephant ear looking plants in the Araceae family.  They are native to South India and Southeast Asia.  The taro root has many name around the world from West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands.  It is known as taro, dasheen, eddo, and kalo for example.
This plant is used around the world for it’s edible tubers, stems and leaves.  The root is hairy on the outside, and must be cleaned and cooked befor eating.
Taro can grow on irrigated land or in flooded areas.  It produces twice as much tubers when flooded; such as in a rice paddy.  The plant cannot be eaten raw due to  calcium oxalate crystals.  Cooking will decrease the calcium oxalate.
The root can be cooked like potatoes, baked, boiled, fried, roasted, steamed, added to soups or stews, made into chips or pounded into a paste.   Taro chips are crunchier and nuttier tasting than potato chips.  The staple food of the Hawaiians (poi) is made from taro.  The leaves can be cooked as greens.  My favorite way is lau lau.  Lau lau is a piece of salty butterfish and other meat such as a chunk of beef, sprinkled with sea salt, rolled up in taro leaves, then wrapped in ti leaves, tied with a string  and steamed.
Many cultures all over the world have their own special way of using taro.  I like it just boiled with salt too.  It is tastier and creamier than potatoes.

http://www.hawaiihistory.org/index.cfm?fuseaction=ig.page&PageID=533

Aqauponics, Resistant Starches, Chlorella, Cod Liver Oil YCH # 50

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Time Stamp For Podcast:

I have decided to try and add a time stamp for the podcast.  it is a little more work, but I believe this will benefit people in being able to quickly find info they are interested in.  Let me know if this is worthwhile to you.

00-28.30 Aqauponics by Gale  Basic system set up and part.  My plans, the cheap and easy way.

28.33-32.00 Resistant Starch/Prebiotics – Gale & Divinia

32.00 – 32.53 Jerusalem Artichokes

32.53-35.44 Cod Liver Oil and rheumatoid Arthritis – Divinia & Gale

36.50-40.14 Chlorella – Divinia & Gale

40.14-43.53 Pet poisoning from old dairy (mycotoxins)  Divinia & Gale

44.04-45.43  Hardy lentil soup Recipe Divinia

45.43-end farm updates, invading dogs. How effective are electric fences, possible option of livestock guardian dog.

Times may be off a little.  edited 3 times.  Thanks audacity!

Links:

Here is nice link that gives a quick easy to understand detailed explanation on aquaponics:

http://www.gardenfork.tv/hydroponics-plus-fish-farm-equals-aquaponics-a-how-to

Aquaponics the cheap way.  Travis Hughey’s Barrelponics PDF: http://www.aces.edu/dept/fisheries/education/documents/barrel-ponics.pdf

What about food grade grow beds.  An idea for using cheap plastic and making is safer.

Use a food safe liner: http://www.theaquaponicstore.com/6-Wide-Dura-Skrim-s/216.htm

http://www.youtube.com/watch?v=TfrvXtC0Kk0

40 aquaponic growbeds for 13 cents a day http://www.youtube.com/watch?v=xiHVHdlmRL0&list=PL17i08QeSc5UYNTIShlay17YQfE6jPYP3

Travis Hughey’s site  http://www.fastonline.org/

See the mechanical pump.   https://www.youtube.com/watch?v=ZLIr3naUzK4

http://thegreenfarmacygarden.com/2013/10/06/jim-dukes-songbook-for-the-2013-aceer-legacy-award/

http://www.japan-aquaponics.com/micro-aquaponics-plans.html

HEALTH

~I found an article that one of our listeners might find really interesting at the healthy Home Economist dot com:

Study Shows Cod Liver Oil Reduces Rheumatoid Arthritis Pain

http://www.thehealthyhomeeconomist.com/cod-liver-oil-reduces-rheumatoid-arthritis-pain/

## and I want to thank Maia for reaching out to me and thank you for all your kind words about Gale and me and this podcast.##

~I found an interesting article on Chlorella at natural news dot com

http://www.naturalnews.com/043663_chlorella_superfood_disease_prevention.html#ixzz2rcQGzJB3

and I believe I will give it a try:

Tablet (for starters to see if it’s worth taking)

http://www.swansonvitamins.com/swanson-greenfoods-formulas-broken-cell-wall-chlorella-500-mg-360-tabs

Powder (for after I’ve found it’s worth taking and will add it to juice when I start juicing)

http://www.swansonvitamins.com/swanson-greenfoods-formulas-certified-organic-chlorella-powder-90-grams-3-17-oz-pwdr?csi=SWR006&csp=SWR064

PET HEALTH

~Someone posted a warning on facebook about dogs getting strychnine poisoning from eating old dairy products. I found this difficult to believe and found the following abstract posted at PupMed dot gov::

Tremorgenic mycotoxin intoxication with penitrem A and roquefortine in two dogs.

http://www.ncbi.nlm.nih.gov/pubmed/12523480

RECIPELentil Soup

Ingredients:

2 Chicken Leg Quarters

1# Sorted and washed Lentils
1.5# Thawed Frozen Tomatoes (any tomatoes will do)
¼ Cup dry minced onions (any onions will do)
1 TBS. Granulated Garlic
1 TBS Parsley
1 TBS Lawry’s Seasoned Salt

Fill dutch oven about ¾ of the way with water, a little salt, and leg quarters. Boil until done about 30 minutes. Remove chicken and set aside (I usually put in the fridge) to cool. Add sorted and washed Lentils and seasoning. Bring to boil for about 10 minutes. When cool enough pick chicken from the bone, large pieces should be cut to be spoon/bite size. Add tomatoes and and chicken to the pot and reduce heat to simmer. Simmer for about 10 minutes and remove from heat. Leave covered for a while to let the seasoning permeate the chicken while it cools a little. Makes about 6 servings.

teresting article on resistant starch: http://freetheanimal.com/2013/12/resistant-primer-newbies.html

 

 

Brining Meat, Sunchokes, Making Dog Food, Update on Bumblefoot Chicken/Winterizing Chickens, Get Organized in 2014 YCH#44

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http://thepaleomama.com/2013/11/how-im-healing-cavities-without-dentistry/

http://stupideasypaleo.com/2013/11/27/kombucha-recipes-for-the-holiday-pomegranate-and-cranberry/  Kombucha

Brining Turkey and my Paleo Thanksgiving Corned venison What? Every year I try a little something different with the Thanksgiving turkey.  This year I did a couple of things different.  I just had a small 11 # turkey from work,. I brined it overnight with water, salt sugar, bay leaves, lemons, cracked peppercorns, onions.  The next day I placed it on a rack open to air in the fridge.  This helps seal everything in. When ready to cook I rubbed it inside and out with butter. I cooked it hot 450F and it was done in a couple of hours. I’ll tell you about my goof and how I tried to fix it.  I place it on the platter and let it rest about 45 minutes ( It needs at least thirty)  My husband sliced it up. He had just watch a chef on Fox news showing how to slice a turkey up for the best presentation.  It was beautiful.  IT was the juicest turkey I have ever had.  I will be brining all my turkeys from now own.  Having already made corned beff I wondered what else would be good brined.  So I started doing a little research.  I even brined some backstraps!

skin. http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html

How to Carve a turkey:

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

Next Years Plan

 

Get Healthy – Planning on Juicing in summer/fall and starting and exercise routine

 

Get Organized – One year to an organized life

 

Get Animal Related Chores more automated – larger feed dispensers for rabbits and chickens and automated water (nipples)

 

Get Soap Business off the ground – opening store on ShopNvy.  Which is free, unless you want to offer discounts or coupons…then there is only a small fee.  I’ll keep y’all updated on this because you all may have stuff to sell also and Etsy can apparently get expensive charging for every item you sell.

USES FOR JERUSALEM  ARTICHOKES  (SUNCHOKES):

Uses for artichokes: pickles http://honest-food.net/2012/11/16/pickled-jerusalem-artichokes-recipe/   http://nymag.com/listings/recipe/jerusalem-artichokes/or lacto fermented pickles

sautéed  http://www.jamieoliver.com/recipes/vegetables-recipes/saut-ed-jerusalem-artichokes-with-garlic-and-bay-leaves  fried like chips or hash browns, roasted, grated in salads

5 Detoxifiers for the Home:  http://www.foodmatters.tv/articles-1/5-natural-detoxifiers-every-home-should-have

 

WHAT’S UP WITH DOG FOOD?  You may ask why can’t I just buy the good stuff and feed it to my dogs.  It is so much easier.  A few years ago there was a big scare with the dog food.  Even the “good brands”  Like I AMS  had something in them killing our beloved pets. At the time I started researching a little on making my own.  I did start supplementing  with some foods for them that I knew were healthy.  BUT, it is oh so convenient after a hard days work to pour a little kibble in the bowl for my precious babies.  They like the expensive one I buy them anyway, it doesn’t have corn, wheat, and soy (the bad culprits) and um… the scientists developed this with their nutrition in mind; right. Besides that cooking for 110#  Rottweiler is like another person and I don’t know what to feed her. Unfortunately it is all so wrong.  And now my baby has lumps all over that the vet says are lymphomas.  She says my sweet baby has 2 months to live without chemotherapy.  She looks so healthy otherwise.  She has a shiny coat and is perky.   Of course I would never put her through chemotherapy.  I have read so much about nutrition and cancer in dogs and I think there is hope.  But before we get that deep in the water, lets get to the root of the problem.  We are  killing our pets with dog food.  We are killing our pets with dog food.  We are killing our pets with dog food!  It is the truth. And after all my research, I feel so guilty for ever giving it to my sweet babies.  I wouldn’t eat that crap, why should they?  So you say what is wrong with dog food, is it really that bad.  OK let’s take a look at it.  I won’t go into all the detail (there is so much) , but I would like to hit a few points: http://www.goodreads.com/topic/show/81288-bad-dog-food

http://www.dogsnaturallymagazine.com/dog-food-ten-scary-truths/

Old Mangy Dog.. What!  http://www.naturalnews.com/029853_canine_mange.html

Adventures in making dog food.  Dr. Pitcairn.  If I can cook for my kids,; I can cook for the dog!

Bumble foot chicken update.  Antibiotics.

Winterizing chickens

Merck Veterinary Manual Online Free:  http://www.merckmanuals.com/vet/

Starting seeds now for spring.

I got my used organizing book; for less that  5 bucks.

Great videos on organizing:  http://www.alejandra.tv/3-day-get-organized-video-series-yt/

Moringa  http://www.youtube.com/watch?v=JImb3LRGYrc

Meet Divinia, Herbs, Mushrooms For Medicine, Benefits of Apple Cider Vinegar In Livestock, Ruminants Fed on Pasture Only,YCH #42

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CONTACT DIVINIA divinia.featherly@gmail.com

Link to Paul Staments  The Future is Fungi

http://www.youtube.com/watch?feature=player_embedded&v=cwLviP7KaAc

Who needs Obamacare – try the natural Pharmacy

I buy herbs, but want to grow my own.  There are some companies that sell herbs with nothing in them except fillers or something that isn’t even listed.

This one is an overview of some great medicinal mushrooms and info on killing carpenter ants and termites with mushrooms.  Very interesting!

http://mobile.nytimes.com/2013/11/05/science/herbal-supplements-are-often-not-what-they-seem.html

http://www.youtube.com/watch?v=IuHCtRTC8JY

Apple cider vinegar for livestock Health

http://wickslivestock.com/articles-folk-medicine-for-livestock

Paleo Breakfast muffins

Gene Sollock Videos

http://www.youtube.com/watch?v=4WZZOiwjXYE

http://intensivegrazing.tamu.edu/publications/sheepandgoats.pdf

http://intensivegrazing.tamu.edu/publications/establishyearroundgrazing.pdf

/

What to do with all that venison:

http://honest-food.net/2010/08/15/venison-charcuterie/

Rabbit stew recipe

http://honest-food.net/2012/01/06/greek-rabbit-stew/

Ancient food Preservation, Curing Meat, Cooling Your Home, Permaculture Cobb Building YCH #37

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Ancient food preservation

Curing meat the Old Fashioned Way

Cooling Your Home

Sunchokes

Curry Leaf Tree

Permaculture

http://housealive.org/natural-building/youtube-videos/

http://www.cobprojects.info/cob_houses/cob_houses.htm

http://www.thefreelibrary.com/%22Root+cellaring%22+in+the+hot+%26+humid+South.-a064780543

http://www.countryfarm-lifestyles.com/smoking-meat.html

http://www.hurherald.com/cgi-bin/db_scripts/articles?Action=user_view&db=hurheral_articles&id=13393

http://photos.oregonlive.com/photo-essay/2013/08/method_of_freeze-drying_potato.html

http://www.motherearthnews.com/real-food/preserving-food-zmaz70ndzgoe.aspx?PageId=1#axzz2f15VChkO

http://www.countryfarm-lifestyles.com/curing-ham.html
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