it’s been a long road but the Spirulina culture is almost ready to harvest…
The Spirulina has come a long way and now it’s time to make a backup culture.
An easy way to use those little extra bits from your harvest.
Jump on the farm wagon and start growing your own food. Here’s part #1
It’s that time of the year again! Time for good food, family and friendship. Jelina, Marlon, Athena and I want
Nettles… Fresh picked from our front yard and washed… Just delicious! These go in the dryer. Tomorrow’s lot are for compost tea. It’s much easier to pick the fresh, young nettles than it is to pick and process older ones. All you need to do is wash the dirt off of the roots and they’re ready to go, whether they are to be used in a tincture, dried, composted, fermented or just used as a tea. Get them fresh from wherever you can and you’ll be rewarded with super nutritious greens, a remedy for many ailments, powerful fertilizer and a beautiful tea.
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As you can see from the pic above, it’s time to clean out the Mealworm Palace. The fine powdery stuff in the pic is called ‘frass’ and it’s what we call the leftovers after insects (in this case Mealworms) have eaten. It also includes other waste materials that we won’t go into here. You might like to check out the post I wrote on building a Mealworm Palace and this other on the lifecycle of a Mealworm so you know what to expect in each tray. Any large sieve will do. Being a fine powder and, by volume, denser than bran, frass work its way to the bottom of the trays through the actions of Mealworms constantly moving and stirring the bed. That makes it fairly easy to separate with any reasonable sieve. The frass will fall through, leaving the bran in the seive. To clean the trays, work in an open area (it can be a dusty job). Then you take scoops