Deadly Nightshade vs. Black Nightshade

...na. One must be careful when using the popular names for plants! Solanum nigrum To add to the confusion, Solanum nigrum is eaten and used as animal fodder all over the world, though many sources continue to describe it as toxic. As with all members of the Solanum family there’s still a great deal of superstition when it comes to toxicity. Remember that many Europeans considered tomatoes to be poisonous well into the 18th century....

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In Seattle, Headed to Portland

Photo from bikejuju.com Dig that tallbike, welded up by our host in Seattle Tom, a.k.a. “bikejuju” who has a blog at www.bikejuju.com. His wife Lyanda is the author of a book readers of this blog will enjoy, Crow Planet: Essential Wisdom from the Urban Wilderness . And they have the prettiest mixte I’ve ever seen in their living room. This afternoon we head to Portland. Hope to see you at one of our appearances....

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How Not To Bake Bread

nd my experiments haven’t been going well. I’m hardly an incompetent cook. I can even bake cakes and cookies and other things leavened with baking powder or soda. But with yeast, well, I just haven’t figured it out. I’m trying to follow the Mother Earth News ‘no knead’ bread recipe that you bake in a dutch oven. I’ve tried other yeasted bread recipes before with little success. Since this one is supposed...

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Till vs. No Till Poll Results

US Department of Energy Our highly unscientific till vs. no-till poll results are in: 17% of you said you till43% of you don’t till23% of you double-dig15% are undecided Looks like most of you fall into the permacultural no-till camp. For more information on no-till ag see the no-till section of our publisher Rodale’s website. Meanwhile, we’re on our book tour of Northern California and the Pacific Northwest. Check out...

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Meet us this weekend in the Bay Area

This Friday, April 29, we’ll be talking and signing at Book Passage in Corte Madera: 7:00 PM Saturday, April 30th, we’re gathering for a forage at Sutro Heights Park, San Francisco. It’s supposed to be a pretty day. Bring drinks, and we’ll gather a salad to share. Feel free to bring more food, your guide books, gathering implements, things to sit upon, and most especially, any local knowledge you have. Very casual. Meet...

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Deep Bedding for Chickens

We’ve got about 5-6″ of loose stuff on the floor of our chicken run. Underneath that, it’s black gold. Around this time of year, folks are getting chickens. Some for the first time. So I figured it was time to talk about deep bedding again. I know we’ve written about it before, in our book, or on this blog, but this advice bears repeating: Nature abhors bare ground.  Line your chicken coop and run with a thick l...

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Dry Farming

...d absurd at first, but I’ll note that in our garden we’ve discovered, quite by accident, that many plants such as prickly pear cactus, cherry tomatoes, cardoon and pomegranates will do just fine in a climate where it doesn’t rain for six months out of the year.  Scott Kleinrock at the Huntington Ranch proved that you can grow chard in Southern California with almost no irrigation through a hot summer (the chard thrived in the Ra...

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Gathering in Portland: Looking for ideas

Hey all, We’re visiting in Portland on Tuesday, May 3rd and Wednesday, May 4th as part of our book tour. On the Tuesday we arrive, we’re going to be on KGW’s “Live at 7″ program. We’ll be done by 7:15 and have nothing to do afterward. Would anybody like to meet us downtown? Our idea is that we could settle ourselves at a pub or cafe, and anybody who feels like it could come and hang out with us. We’ll ta...

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No-Knead Artisinal Bread Part I

tand mixer fitted with a dough hook, I’m trying to wean myself of its use. Kneading, it turns out, is unnecessary labor and can be replaced by simply folding the dough a few times during the initial fermentation period. 3. After mixing the dough I let it rest for around 20 minutes to allow flour and water to integrate. 4. Following the rest period I mix in the salt. 5. The dough rises for 2 1/2 hours. During this first fermentation period...

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