Blue oyster cluster growing on straw outdoors. For tips on the easiest ways to grow mushrooms at home check out the website (link in bio then go to 'learn' and 'grow outdoors').
Six kilograms of homegrown Olives to sort and prep for brining. Our trees are still young so I'm pretty happy with this amount of olives after only a few years.
This is the process we use.
1. Wash the olives.
2. Cut slits in the skin of each olive with a small serrated knife, cutting will allow the water and salt to penetrate the fruit thereby drawing out the bitterness and also preserving it.
3. So they don't start to oxidise put them immediately into a bucket of clean water in which one half cup of coarse or cooking salt has been dissolved into every ten cups of water. A clean plate can be placed on top to keep the olives submerged. All olives must be under the liquid. Pour the liquid away each day and replace with fresh salt water. Repeat this washing process for about 12 to 20 days for green olives and about 10 days for black (ripe) olives. The best test is to bite an olive. When the bitterness has nearly gone, the olives are ready for the final salting.
4. Put fresh, warm water into a pan and dissolve the salt, this time at the rate of 1 cup of salt to 10 cups of water. Bring the salt water preserving mixture to the boil and allow to cool. Place olives in bottles and then pour the salt water brine over them until the fruit is completely submerged. Top up the bottles with up to one centimetre of olive oil to stop air getting to the fruit and seal the lids on. No further preparation is required and the bottled olives will store for at least 12 months in a cool cupboard.
5. When you are ready eat your olives, pour out the strong preserving solution and fill the jar with clean, cool water. Leave in the refrigerator for 24-48hours then taste test them to see if they are too salty, if so change the water and put them back into the refrigerator for another 24hours. When to your liking serve them with your choice of herbs and garlic or lemon and chilli, in olive oil.
The roof is coming along slowly but surely. We have freshly installed purlins ready to go for our brand new tin roof. The lumber for the purlins has been treated to prevent future termite infiltration. The Hval Family and our staff have been hard at work plastering the damaged areas of the roof in preparation for the big day. Tomorrow we will hopefully be ready to go with the tin placement!
I'm finally in bed before 10pm for the first time in 2.5 wks (and boy is my body imbalanced from the many interruptions and absences in my daily regimens!). 🌙
Nevertheless, I love to read before I turn out my light for the night, and tonight, I'm going to read my 'new' gently-used Permaculture book that I scored today (recommended by @lexie_greer 💕). I may only get through a sentence or two before my eyes get heavy, but I'm grateful to be in bed before 11:00/11:30 like I have been lately, I'm grateful for all the inspiration present in my life, and I'm grateful that I'm finally making it a priority to get back to my normal Ayurvedic regimen and my body is now grateful too. ✨🌙🙏🏼🌙✨
Perfect urban hen house and run. Never thought we'd design or build another! We built this one to last (once and done) but then we sold our house!
Chicks, ducklings, and goslings are arriving next week so we are busy bickering over a new design with very different requirements in a rural area. Spotted a fox earlier today! Coyotes, yes! Raccoons, yup!
Three levels of hen happy home. The upper level for roosting. The middle level for egg laying. And the ground level for scratching and having fun.
We designed it to be easy to care for the hens, protect them from predation, rodent proof, and meet all the hens requirements. It was also easy for us to leave our flock in the care of others since the flock let themselves out in the morning and to roost in the evening. We simply left the pre-measured rations for the care keeper to offer morning and late afternoon. Rations along with a daily check of the reservoir for the gravity-fed nipple waterers and topping off oyster shell/grit dish took maybe 5 minutes twice a day.
A quick wash of your hands right there and you're back to your day.
So many things to love about this hen house! But, now I have the chance that I never thought I'd have...design and build one on 56.5-acres in Tennessee.
There is no sweeter thing than this: rain, birds, and the potential of a garden you can call your own. We have currants, gooseberries, garlic, lettuces, blueberries, onions, dandelions for our smoothies, Rosemary, sorrel, escarole from last year, lemon balm, mints, kale, chives, lovage, oregano, strawberries, phlox and other flowers and seeds starting to sprout. That's a fraction of the plan, more to come! We rebuilt the beds in one day (they were out of shape), even up to using a light after the sun set, all worth it. Now the magic can happen.
📸: Sítio Pedagógico Folhas Tenras
Uma técnica de muita história, com características primitivas e até ancestrais, que hoje, ganha novas abordagens e tecnologias sustentáveis. A Taipa de mão é a técnica que consiste no entrelaçamento geralmente de bambu, que após preenchido com massa (barro, areia, esterco, água e palhagem), transforma-se em uma parede. Essa parede dará origem ao espaço do Galinheiro no Sítio Pedagógico que até antes de ficar pronto, já está repleto de significado. Muito obrigado a todos os participantes que realizaram mais uma etapa para nós. Foi muito gratificante! Esperamos poder estar sempre proporcionando esse movimento social e agregador. Gratidão a todos!
Antonio, Larissa e Marcella.
“During a meditation I saw Atlas as an archetype of Eco-consciousness. Each of us carries the world, consciously or un-consciously.” - Alex Grey on the conception of his masterpiece, Atlas. 🌏What can we do to help life on Earth thrive? How can we take responsibility for our little piece? We all make a difference! 👁 Look for this print, coming soon from Archival Ink.
This bolted rhubarb caught my eye today. I have never seen rhubarb bolt. After admiring it for some time, I did some research and I am now excited to collect seeds from this wonderful plant 🌱
This afternoon I haven't been working on my own garden, but have been drafting a basemap and sketching concept designs for a client with a tiny backyard garden in Midtown. If you are in #sacramentoca or #sonomacounty I'd love to design you a sustainable landscape! Just send me a message to get started!
Reason number 4 million and 5 to be patient...went dumpster diving this afternoon with my daughter to score all this cardboard got the first two layers of sheet mulch down just in time for some April showers...no hose needed to wet this cardboard...and secured the cardboard with leaves gathered from last fall that have been waiting ohhh so still....oh and yea the new moon is in like 12 hours so bam. #permaculture#sheetmulching#kosmickfarm#urbangardening#urbanorganicgardener#wip
This is a young açaí palm emerging from a forest clearing.
Açaí fruit is a common staple among the simple forest dwelling people of the Amazon. Know as a superfood, açaí contains good amounts of calcium, iron, fiber, vitamin A, beneficial fatty acids and anthocyanin compounds like resveratrol. The açaí palm is one of approximately 16,000 species of trees in the amazon and its fruit can now be found all over the world.
Save the date! This Saturday 4/29 at 11:00 Urban Farmer Kathleen Blakistone of @moonwaterfarm will teach us all about composting with worms #vermicomposting and how to set up our own easy DIY vermicomposting system. Divert waste from landfills and turn scraps into black gold ! See you this Saturday. ;) #blackgold#vermicompost#redwigglaz PS. It is rumored that a goat guest will make a special appearance at 10:30. ✨