The mulberry trees are producing and, normally, I go out every day to hand pick them. We had already lost some to a rain storm and another storm was approaching. My husband and I decided to try to do a bulk harvest before the storm knocked down all the ripe mulberries.
The bulk harvest using a tarp was successful and we managed to save two gallons of mulberries.
Enjoy the video and God bless,
Pam
Easy to start from seed, virtually disease free, and nutritious, pigeon peas are a great plant for thefood forest. They thrive in hot, humid weather and are a staple in the islands. Use them as you would any bean, but they are traditionally served with rice.
I hope you enjoy this new video.
God bless,
Pam
I decided to start a YouTube channel to enable me to post content that is difficult to represent with photos.
This video is a tour of my Spring garden here on the west coast of Florida. Please excuse my nasal voice and throat clearing. It’s caused by allergies and rheumatoid arthritis has affected my vocal cords.
I hope you enjoy and God bless,
Pam
My favorite breakfast consists of a bowl of yogurt, either honey or jam, and finished with a topping of homemade granola. I make granola once a month. Here is my process:
Use a half sheet pan. It allows the granola to toast evenly and quickens the browning. Preheat your oven to 350 degrees Fahrenheit.
Pour a quarter cup of oil into the pan, trying to distribute it evenly. Use the oil of your choice.
Add around 32 ounces of rolled oats to the pan and mix thoroughly with the oil.
Add a half cup of honey to the oats and stir thoroughly. You could also use maple syrup, but I would increase the amount to 3/4 cups.
Here is where you can get creative by adding any combination of nuts and seeds to the mixture. This is a good way to use any small amount of nuts that you have leftover.
Mix thoroughly and spread evenly in your sheet pan. Bake at 5 minute intervals, stirring between each 5 minutes until the granola has toasted thoroughly. It should be a golden brown color.
Now add the dried fruit, cut into bite sized pieces, that you prefer. I don’t toast the granola any further after adding the fruit, because the fruit can get hard.
Mix thoroughly and allow to cool completely before storing in a container or ziplock bag.
If you read this blog regularly you will know that I am something of a fungi geek. I read about fungi, watch documentaries and YouTube videos about fungi, and experiment with growing fungi in various and sundry ways.
I recently purchased one of the best books about fungi, Radical Mycology, by Peter McCoy. It's a great source of information on all things fungi, but its greatest attraction to me is the descriptions and instructions on creative ways to grow fungi/mushrooms.
Fair warning, this is an expensive book. I will include a link below for Amazon, but I found it for thirty dollars less at Powells Bookstore.
This is a great book for my library of creative interests. I hope you enjoy it.
God bless,
Pam
