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Post by Deleted on May 4, 2019 13:04:53 GMT
This is a place to share observations about today's food, (pluses and minuses) and how we deal with the whole affair personally.
It seems most food nowadays has stuff I can't even pronounce on the "ingredients" list, let have any idea what the heck it is or does. Also, "may or may not contain" is rearing it's ugly head more and more often as well.
Today for breakfast I'm having sausages, (which I made, but bought the pork shoulders to begin with) eggs, (from hens I raise and tend to) toast from bread that I bake, and hash browns (from spuds I grow myself, totally organically). I refuse to even use any questionable fertilizer. Just worm castings from my own red wiggler colonies, compost, and manure from my chicken coops)
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Post by Deleted on May 5, 2019 3:10:08 GMT
I did the organic farming thing for many years in my youth in NE, IA and FL. I had a few things growing here in NC when my fiancé was still with us. He had the green thumb and loved his fruit trees the most. My brother has a garden in NY, and I would raid it regularly before I sold my house there. I would pick his flowers, too :) What are little sisters for? I would clean his house though, knowing he hates that kinda thing...
Kudos on the organics~ I just don't have the desire at this point in life; it reminds me too much of too many people now gone I suppose.
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Post by Stumour on May 5, 2019 11:11:07 GMT
@grey chicken poop is a superb fertilizer.
I go foraging and this my fav, but very short lived, time of year. Wild garlic o'clock.... I preserve it in oil.
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Post by Deleted on May 5, 2019 12:38:02 GMT
@grey chicken poop is a superb fertilizer. I go foraging and this my fav, but very short lived, time of year. Wild garlic o'clock.... I preserve it in oil. Yup, and just about as potent as it gets too. So potent in fact that it'll trash your garden if used too fresh. I found resting it over the winter was the least I could get away with. (leave it out and let old man winter kick some of the throttle out of it, then use sparingly come spring, and till/mix well) I can't even use my red wigglers on the fresh crap as it's just too hot and kills the ones that don't just flee. (but only at a worm's pace.  ) Composting it is always ongoing, and the best option, but too labor and space demanding as it needs to be kept in separate piles according to time frame, constantly turned, etc. I gave that up and just make one mound now, knowing that surface stuff is just too hot to use, but there's great fertilizer/soil if I dig a bit.
My bees didn't fare too well with the brutal winter we just had and only 1 of my 3 hives survived, but being young new hives (from swarms that I caught) I'm not too surprised. They had nothing but a couple drawn frames in a box to start out from, and just couldn't stock up adequately for surviving such a harsh winter like we just went through. They're off to a much better start this year though and I should have no problem splitting them a couple times to get back to 3 hives. I might even try for a fourth one too if things go well and that would be plenty for my neighborhood. Looks like I won't get to try their honey (in any amount at least, but I still get to lick off the sticky fingers occasionally when I'm doing some sort of work on the hives) for another year
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Post by Deleted on May 6, 2019 0:28:53 GMT
I'd forgotten about your bees, grey. Our bumblebees are doing well out here. I've seen already seen several hanging around my blueberry bushes.
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Post by bendingbough19 on May 20, 2019 2:23:26 GMT
This is a place to share observations about today's food, (pluses and minuses) and how we deal with the whole affair personally.
It seems most food nowadays has stuff I can't even pronounce on the "ingredients" list, let have any idea what the heck it is or does. Also, "may or may not contain" is rearing it's ugly head more and more often as well.
Today for breakfast I'm having sausages, (which I made, but bought the pork shoulders to begin with) eggs, (from hens I raise and tend to) toast from bread that I bake, and hash browns (from spuds I grow myself, totally organically). I refuse to even use any questionable fertilizer. Just worm castings from my own red wiggler colonies, compost, and manure from my chicken coops)
<iframe width="18.72" height="5.84" id="MoatPxIOPT0_92118213" scrolling="no" style="border-style: none; left: 15px; top: -6px; width: 18.72px; height: 5.84px; position: absolute; z-index: -9999;"></iframe> <iframe width="18.72" height="5.84" id="MoatPxIOPT0_73902831" scrolling="no" style="border-style: none; left: 864px; top: -6px; width: 18.72px; height: 5.84px; position: absolute; z-index: -9999;"></iframe> <iframe width="18.72" height="5.84" id="MoatPxIOPT0_13808739" scrolling="no" style="border-style: none; left: 15px; top: 231px; width: 18.72px; height: 5.84px; position: absolute; z-index: -9999;"></iframe> <iframe width="18.72" height="5.84" id="MoatPxIOPT0_85938223" scrolling="no" style="border-style: none; left: 864px; top: 231px; width: 18.72px; height: 5.84px; position: absolute; z-index: -9999;"></iframe> I miss my red wigglers. I lost a "colony" a couple of years ago and haven't been able to find another source since. I make my own sausage as well (no casings mind you). Much better than what I can buy in the grocery stores and I like that I control the ingredients. I buy my eggs at the weekend farmer's market - huge difference from the ones at the grocer that claim to be free range. And in the summer, I grow whatever I can. |
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Post by grey areas on May 20, 2019 2:48:16 GMT
Huh!... and I found them worms can survive a fair bit of neglect. (mine can anyhoo. I checked ) Them stupid worms cost more per pound than lobster tail... crazy world. I wouldn't sell any of them, as the fertilizer they make is great, but I give away a startup handful once in a while when the individual sounds deserving. Last was a school teacher for a class project and educational tool.
Here in Canada, I think almost all the chicken farmer has to do is open an access to pens or the outdoors for a brief spell everyday, and regardless of whether the bird even investigates or not, the "free range" label is now justified. |
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Post by Deleted on May 20, 2019 4:17:45 GMT
Too true, grey. Labels can lead us down the garden path of belief when what they say and what they mean can be two different things.
I find meat and chicken are so questionable now and if I can't afford the best stuff, I'll still only buy what is labelled free from antibiotics and growth hormones, but sense, again, the labels are deceptive.
Impressed with your being so self sufficient when it comes to your food. Can tell it's hard work to be so dedicated. Have you found you feel better not eating all the crap found in most commercially sold food products?
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Post by cbgb77 on Jun 5, 2019 15:12:56 GMT
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Post by Deleted on Jun 5, 2019 18:20:48 GMT
That is some pretty fine looking work. I've been considering grabbing some pasta equipment for my mixer, but seldom make it to the anthill, and usually have a good list of "must do in the anthill" stuff so haven't the time, or just don't remember when I'm there.
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Post by Deleted on Aug 8, 2019 22:29:41 GMT
cbgb I would eat over there 4 times a week too.
Love vegetarian/vegan cooking.
That sauce looks to die for!!!!
I dont buy pre made food but once in a while.A brownie mix when lazy and being bad or a thin plain pizza frozen and add my own veggies.I usually just eat the toppings anyway.
Ill eat canned beans when it says beans, water and salt (only) on the can or spinach that says spinach, water and salt. Dont know why I crave canned spinach the way I do.
I started looking for some sustainable foods after my first hurricane and keep can goods now.Post traumatic hurricane disorder.
I also make a garlic paste in olive oil w cayenne. Its got a good shelf life in the fridge.I grow my own hot peppers and may experiment with growing other things like garlic, onions and ginger now that I have all this land and nothing to do with it.
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Post by grey areas on Aug 9, 2019 0:01:08 GMT
^^chives are a nice addition, and they're perennial, so you don't need to keep replanting. In fact, the clusters keep expanding so I usually give a few plants away every year. Too bad you aren't closer or I could give you some ghost pepper seeds. They're a biohazard in my opinion and I can't see why people eat something so insanely hot, but an old neighbor (who gave me the seeds) had a sauce/salsa shop and said the radioactive salsa (using the ghost peppers) was a top seller. Crazy masochistic world. |
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Post by Deleted on Aug 12, 2019 20:17:13 GMT
Saw this, reminded of this thread...   So true!! |
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Post by Stumour on Aug 12, 2019 20:58:11 GMT
I bought two chubs this weekend.... one o haggis n one o black pudding.... sliced up n in the deep cold for future use.... about 2 weeks worth
mega healthy
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) Composting it is always ongoing, and the best option, but too labor and space demanding as it needs to be kept in separate piles according to time frame, constantly turned, etc. I gave that up and just make one mound now, knowing that surface stuff is just too hot to use, but there's great fertilizer/soil if I dig a bit.
