Garden calendar to keep your kitchen garden growing - vegetables and herbs to sow and plant right now. Winemaking: dandelion wines. Chicken economics - cornish cross. Cornish cross chickens are the standard meat chicken for the American market.
Joe Salatin uses them exclusively in his pastured poultry operation, and most of the small farmers use them as well. All of the pictures for this entry are chicks that are IDENTICAL in age, and they're used to illustrate the amazing growth of these chicks. The chick on the left is a heritage breed chicken, the buff orpington.
The one on the right is the cornish cross. The cornish cross goes from hatch to slaughter weight in 6 to 8 weeks. Here's the breakdown for 100 cornish cross: equipment for 100 chicks: 4 30 gallon rubbermaid tubs and metal shelving (to keep the chicks in the tubs)$80.4 heat lamps,$52. 4 heat bulbs,$32 4 feeders,4 1 gallon waterers, $35 This equipment lasts for at least 2 years, and during the year will be used to raise 6 batches of chicks. Mortality Figure 15% mortality. Total cost to produce 85 chicks: $957, or $11.25 a chicken. Buff orpington and cornish cross at 10 days of age. Bulk Chicken (and pig if possible) feed.
Adventurous and Sustainable Eating. GeoPathfinder. GeoPathfinder.com has moved to new addresses!
The information on this page is no longer being updated or maintained. It has been divided into new categories, and it is built and edited using new software. The new categories and pages, formerly known as our Food Preservation Page are:Solar Food Drying , Energy-Wise Cooking & Canning , The Four-Season Pantry , and Live Food Storage . The following information is still posted for historical purposes only. Energy Efficient Food Preservation. How To Preserve A Whole Season Of Hot Peppers With Virtually No Work.
It’s starting to really feel like fall here in the hills of Mendocino.
Over the course of two weeks we’ve transitioned from hot, dry, sunny September days to chilly October mornings where the fog hangs thick over the vineyards in the valley. Even though we’re transitioning into winter it still feels oddly like spring… after months of staring at dead grass and start thistle, it’s like a breath of fresh air to look at the ground and see actual green stuff coming up: Around now, I try to be vigilant in keeping the all of the vegetables in the garden completely picked. It could theoretically frost at any time, and these days the farm is way too big to wait until a frost warning to start picking everything. (Also, if there’s a frost warning, it’s probably chilly as hell and I’d rather pick peppers on a sunny afternoon than in the dark, bundled up in winter clothes with mittens and a head lamp.) I’m yearning for the post-frost relaxation that’s just around the corner. Ingredients: P.S. A Blog by Novella Carpenter. Stumbling self sufficiency in a small space.
Potted Plants - Companion Plants - Stachys affinis Chinese Artichoke. Click to enlarge <a href=" 019.jpg? OsCsid=ead11329a197a09811015ccc7cf33cfb" target="_blank"><img src="images/thumbs/7-09-09 019.jpg" border="0" alt="Stachys affinis" title=" Stachys affinis " width="150" height="113" hspace="5" vspace="5"><br />Click to enlarge</a>
Crunch a Bunch of Crosnes. All About Crosnes They're about the size of a chess piece, and they look like micro-mini Michelin men.
Their French name, crosnes, is pronounced "crones," which brings an image of gnarly, old women to mind. Coffee Ground Mushroom Spawn. November 2008. EVERYTHING UNDER THE SUNPutting the Foods You Love Into Food Storageby Wendy DeWitteverythingunderthesunblog.blogspot.com What’s for dinner?
An age old question. But in times of crisis, that question becomes even more significant. Experience has shown that when disasters hit, having a supply of food and water can be life saving. But it doesn’t take a natural disaster to need food storage. There are many questions and concerns about food storage.
Garlic. Garlic has long been recognized for its potential to reduce our risk of certain cancers.
But only recently have studies begun to focus more on cancers of the upper digestive system. The sulfur compounds in garlic seem consistently helpful in lowering our risk of squamous cell carcinoma (one type of cancer) throughout our upper aero-digestive tract (UADT). Including in this region is our mouth, pharynx, larynx, and esophagus. In some situations, scientists have been able to identify not only contributing causes to cancer development (like chronic cigarette smoking) but also compounds in garlic that inhibit this cancer development process (like diallyl disulfides, or DADS). After risk reduction for cancers of the UADT, risk reduction for stomach cancer (also called gastric cancer) is the next strongest link in recent studies on garlic and cancer prevention. WHFoods Recommendations Garlic, raw6.00 cloves(18.00 grams) NutrientDRI/DV Health Benefits Sulfur-Containing Compounds in Garlic History.