All posts by whatthymeisit

Planting a Rabbit Tree

The Snarky Gardener deliberates on raising meat rabbits.

Please don’t judge him too harshly.
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WARNING: If you are a vegan, please don’t read this article. If you do, don’t send the Snarky Gardener any strongly worded messages. He understands your point-of-view but much like politics in general, you are not changing his mind. He’s raised animals he’s later eaten (cows, chickens, and rabbits) and has no qualms doing it in the future. Eating meat one has raised is certainly more honest than our current “hide the details” food system.

Back in the day (before the gardening but not before the snarkiness), the Snarky Gardener raised rabbits for 4-H, selling them as pets, magician props, and snake food. He even won two county fair trophies, including best doe and litter (glory days!). Lately, he’s been thinking hard about adding second-hand vegetables to his garden. The two best possibilities for a rented ¾ acre suburban lot are chickens and rabbits. Both are easy to handle and don’t need a lot of space. Egg-producing chickens can be as little as three hens, but if you want meat, you’ll need a rooster (very noisy) and more room. Not necessarily conducive to good neighbor relations.

Here’s a favorite quote:

“Among mammals, first place goes to the rabbit, a species so prolific that permaculture teacher Dan Hemenway has written that rabbits would be the perfect domestic livestock if only they laid eggs. They don’t, but they do the next best thing: they make lots of bunnies.”

Bane, Peter (2012-06-26). The Permaculture Handbook: Garden Farming for Town and Country (Kindle Locations 8326-8328). Perseus Books Group. Kindle Edition.

Here’s why the Snarky Gardener couldn’t agree more:

  1. Unlike the aforementioned chickens, rabbits are extremely quiet.
  2. Properly raised, rabbits have very little smell (can’t even say that about the dog).
  3. They are herbivores, so they will eat most of the things you grow in your garden and yard.
  4. Their bunny “pellets” (aka poop) are perfect for use as a garden fertilizer.  You can put rabbit manure straight into the garden without composting (unlike most other animal stuff).
  5. Rabbits are one of the best when it comes to converting food to meat – 2.5 to 3 pounds of feed per pound of meat (versus more than 6 pounds of feed to a pound for beef)
  6. Many urban areas have anti-chicken laws but not for rabbits.
  7. Rabbit meat is leaner and more nutritious than other meats
  8. They can mow your lawn!
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Lawn mowing rabbits

Of course, the biggest rabbit downside is their use as pets. Nobody wants to eat the Easter bunny. There are even House Rabbit Societies (who knew?) that have boycotted Whole Foods for selling rabbit.  The secret is to separate pet rabbits and livestock rabbits in your mind.  Pets get names and live inside.  Livestock rabbits live outside with only the breeding adults named.  Just don’t eat the rabbits you know and things should go along without a hitch.

Of course to get meat, rabbits will need to be “processed” (aka go to “freezer camp”), either by yourself or a processor. The closest processor to Snarky Acres is 70 miles away, so it’s drivable but not down the street. One of the hardest sales pitches ever made to the Snarky Girlfriend was to get her to eat rabbit (aka fuzzy little animals). To make sure those raised would be eaten, rabbit meat was purchased (which is harder to do than you would think) from a private breeder. The deal made was the SG will prepare and cook so the SGF doesn’t have to see it in its “obviously a rabbit” raw form. The SG made several meals but had to refer to them as “chicken” soup and roasted “chicken” (with finger quotes included). So far, so good as talking about the evil snarky rabbit plan all the time has let her get used to the idea (mostly). There was also an agreement reached where only red-eyed short-haired rabbits would be raised as the Snarky Girlfriend thinks the red eyes are not as cute.

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These aren’t cute? Really?

The Long Term Plan:

  1. Purchase meat to see if it will be eaten. (Check)
  2. Research as much as possible (Check)
  3. Talk to the landlord about having rabbits (Check)
  4. Purchase and assemble building (probably a garage in a box)
  5. Procure and assemble cages
  6. Purchase breeding rabbits – at least one buck and two does
  7. Build lawn feeder cages
  8. Breed rabbits when they are 6 months old minimum
  9. Raise rabbits
  10. Process rabbits
  11. Eat rabbits

Now the Snarky Gardener is in the research phase of his rabbit project. He found some really cool foraging rabbits that have been bred at Polyface Farms (by Joel Salatin’s son Daniel) that the Snarky Gardener might purchase some day. He bought several eBooks including “Urban Rabbit Project – Backyard Meat Rabbits.” He also joined several Facebook groups including Backyard Meat Rabbits. There’s lots of information with the group, including WAY too many pictures of rabbit genitalia (for sexing youngsters), diseases, frozen newborns, and processing details. Unexpectedly, this group seems to be made up of mostly women. It’s obvious from the group’s discussions that rabbits are a 365 day job (unless you can find someone to care for them while you are on vacation), but there’s a lot of love also. The breeding stock are often treated like family members with names and personalities, and everyone tries hard not to become attached to those that will be food in just a few months from birth.

So now  that the winter is over and the landlord has given his blessing, rabbits will be added to Snarky Acres unless the Snarky Gardener changes his mind. He’s so fickle sometimes.

Research links:

http://www.motherearthnews.com/homesteading-and-livestock/breeding-rabbits-zmaz70mazglo.aspx#axzz3FOgbMPVY

http://modernfarmer.com/2013/05/are-rabbits-the-new-super-meat/

http://www.amazon.com/Backyard-Rabbits-Urban-Rabbit-Project-ebook/dp/B00AG3X24M/ref=sr_1_1?ie=UTF8&qid=1412684343&sr=8-1&keywords=rabbits+backyard

http://springmountainliving.com/using-rabbits-to-mow-your-lawn-free-food-fuel-free-yard-care/

http://thedancingfarmer.com/2012/02/03/feeding-rabbits-grass-and-other-free-foods/

https://www.arba.net/

http://www.weathertopfarm.com/id70.html

http://www.raising-rabbits.com/californian-rabbits.html

How to Grow Microgreens

The Snarky Gardener grew some microgreens this winter so he could get some fresh nutritious greens while the snow fell outside
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Started with a Container Herb Mix of parsley, borage, catgrass, and watercress tangy

 

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Took me a while to figure out that the fuzzy leaves are borage

I read a blog post last summer that made me rethink my winter gardening. Normally I just grow herbs (and sometimes cherry tomatoes and jalapeno peppers) in my AeroGardens while I wait until it’s time (after March 1 here at Snarky Acres) to start my plants for the coming summer garden. For some reason, it never occurred to me to just fill some pots and plant trays with soil and seeds.  Using an old AeroGarden and a sun lamp for light, I started with a Container Herb Mix from Burpee (parsley, borage, catgrass, basil, and watercress tangy) as it sounded perfect for indoor growing.  The room I started them in is somewhat unheated (averages around 50 degrees F), so the basil never took off, but as you can see by the above pictures, everything else did very well.

A few weeks later I decided to fill a seed starting flat with organic soil (though seed starting mix would probably be better) and spinach seeds.  Again, being a cooler room, the spinach sprouted within a week.  About a month after that, the baby spinach was ready for dinner, though I ate some during this time as I thinned.  The most difficult part of growing these is to remember to water every other day or so.  I also used a spray bottle to mist them from time to time.  I was hoping they would grow faster but I think the combination of chilly air and irregular watering have slowed them down.  Then again, I might just be too impatient.

Microgreens are leafy greens grown just to the first true leaves. According to the USDA, they are several times more nutritionally packed than their full grown versions.  So don’t be too worried about the their size (or lack there of).  Just add them to your salads for a winter time boost of vitamins and minerals.

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Spinach coming up on Jan 12, 2015

 

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First leaves on January 21, 2015

 

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Yummy spinach on 2/13/2015

 

 

 

Tierra Verde Farms

The Snarky Gardener toured Tierra Verde Farms, his favorite place to buy quality food, including grass fed beef, free range chickens and nitrate free pork.
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A curious cow.

Tierra Verde Farms (which roughly translates to Green Acres) is a local farm we discovered through a pamphlet at my doctor’s office of all places. A group of us from Kent Ohio Food Not Lawns showed up on a Sunday afternoon to get a personalized 2 hour tour from the owner, Mike Jones. We started in his store front as he explained that his farm is designed based on Joel Salatin’s Polyface Farms system of rotational grazing with chickens pasturing after cows, etc. It was easy to see from his presentation that Mike considers the animals part of his family, with all the emotions and attachments that entails.

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One of these is Maynard, our Thanksgiving turkey

After our talk, we started the walking part of the tour with the Thanksgiving turkeys. The Snarky Gardener had ordered one a few months back and wanted to meet him/her personally.  We found them gobbling away out in the pasture.  They came up to us as we looked like people with food.  Sorry guys, no food here!  Trying to find our specific turkey was impossible as they didn’t have name tags.

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Chicken tractor

From the turkeys we moved onto the meat chickens.  They were housed in “chicken tractors” that are moved every day so the chickens can get fresh stuff to eat.  Mike’s tractors were very well designed as they had automatic waterers and lots of fencing to keep out predators (hawks, coyotes, etc.).  Would love to have a smaller version here at Snarky Acres but I think that’s a few years away.

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Foraging pigs. The pink ones are for Easter hams.

Next on the agenda were the pigs.  They were fenced in under a stand of trees as pigs are forest dwellers in nature.  With this type of farm, it’s important that the animals get to be themselves as much as possible so they are happy.  These pigs are able to root in the mud and eat plenty of forage, including acorns and other nuts, just like they would in the wild.  Mike let us go in to see the pigs closeup though I think his idea was to give the pigs people to play with as they kept nipping at the back of our shoes.

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Mooooo

From the pigs we moooooved onto the beef cow pasture.  Beautiful brown cows welcomed us by staying together as a herd and looking at us warily.  Cows are herd animals and their ancestors survived by keeping together.  These particular cows are hybrids, which helps them be productive, much like an F1 plant has hybrid vigor (an interesting concept in the least).

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Egg laying chickens

Our final tour stop was the egg laying chickens.  They were truly free range with a portable trailer coop to lay eggs and receive shelter.  The chickens have been trained to come in by a certain time before the automatic door leaves them out in the cold and vulnerable to predation.   Mike told us that after the chickens reach two years old he sells them off for $5 a piece to home egg producers.  These older hens don’t produce as many eggs per week (3 to 4 versus 6 for younger chickens), but for a home raiser that should be plenty.  Never thought of buying a used egg chicken before (hmmmmm).

If you are interested in learning more or purchasing some meat products (but not Maynard, he’s ours), please visit their website http://www.tierraverdefarms.com/

Building Raised Beds Using Hugelkultur

The Snarky Gardener built raised beds using hugelkultur

The new bed joins 3 previously prepared beds.  The green plants are a cover crop of turnips with a volunteer dill plant in the foreground.  South is to the left of this picture.
The new bed joins 3 previously prepared beds.  The green plants are a cover crop of turnips with a volunteer dill plant in the foreground.  South is to the left of this picture.
Same beds a month later.
Same beds a month later.
Same hugelkultur beds the following March. This is the first area in the garden to shed its snow mulch and will be planted with peas, onions, and spinach before anywhere else.  Note: the south is to the right of the picture.
Same hugelkultur beds the following March. This is the first area in the garden to shed its snow mulch and will be planted with peas, onions, and spinach before anywhere else.  Note: the south is to the right of the picture.

Hugelkultur is the German term for garden beds made with buried wood. The wood breaks down over time, providing garden vegetables with nutrients and moisture (as in you don’t have to fertilize and water as much, if at all!). The wood does not have to be brand new as rotted wood is actually better is some ways.

This fall, I decided to utilize this technique to build four 8 foot long by 4 foot wide by 3 feet high raised beds.  In general raised beds are beneficial as they warm up earlier in the spring, keep humans (but not my dog) from compacting soil, and allow plants better drainage. Usually raised beds are built with a frame around the soil, but my beds have no borders. After completing each bed, I planted cover crops (turnips, spinach and clover) to minimize winter soil exposure. My long term plan is to convert more of my garden into hugelkultur beds, but wanted to perform a trial first, as putting these beds in is labor intensive, with all the wood gathering, moving, and burying.

Started with a dug out bed
Started with a dug out bed
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The middle of the hole is filled with heavy logs
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Branches, and bark fill in over the logs
Dirt from the surrounding area is put on top of the wood
Dirt from the surrounding area is put on top of the wood

Many thanks to Paul Wheaton for his inspiring and detailed hugelkultur article – http://www.richsoil.com/hugelkultur/

A cool related podcast about hugelkultur – http://www.permaculturevoices.com/podcast/hugelkultur-what-it-is-when-is-it-appropriate-and-when-isnt-it-with-javan-bernakevitch-pvp082/

Save the Beans

The Snarky Gardener is managing his herd of Jacob’s Cattle beans. Learn how to save bean seed.

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Jacob’s Cattle beans before the herd was split up

Saving bean seed is really easy. Allow your bean plants with the beans still attached to turn yellow and die off. Collect the seed pods. Open up the pods and there are your seeds. You will want to let these dry out completely before putting them in an airtight container (I use old vitamin bottles though glass jars will work also). Make sure to keep an eye on them over the winter as they could mold up if there was any moisture in them.

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After I do my “shelling”, I like to divide them up based how they look. Some will be deformed or have some flaw that makes them less than perfect. These will be put into the “eat me” pile. Jacob’s Cattle beans are specifically “dry” beans (think kidney or black beans), but I do eat some green.

So, you might be asking “Why does the Snarky Gardener bother with saving bean seed when it’s so inexpensive to buy at the store or online?” In a word, adaptation. These plants grew up in my garden with it’s specific conditions. Plus beans make the soil better, especially through their nitrogen fixing nodules.

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How to Save Tomato Seeds

The Snarky Gardener shows you how to save tomato seeds using a 5 step process

1. Let the tomatoes ripen. The riper, the better. I usually seed save from tomatoes that are too far gone to eat. Remember, every year tomatoes fall off into the garden and “volunteer” the following season. What we are doing is speeding up the process by fermenting them in the house.

mildlysnarky

2. Cut open the tomato and scoop out the seeds. A spoon will be of good use to you here.

Cut tomatoes with seeds to save

3. Put the seeds (and the pulp that will be with them) into a glass, mug, or jar. Add water. Cover with something that will let a little air in and keep the fruit flies out. For me, that means plastic wrap with a few holes poked in it. You will also want to mark each vessel with a label or write directly on it with non-permanent marker. It’s really easy to mix up multiple cups with tomato seeds in them.

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4. Let sit for 3 days or so on a windowsill or somewhere else warm, swirling the “gunk” around once a day. You might notice some mold forming on the top. That’s to be expected.

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5. After the 3 days, pour the liquid through a strainer and rinse the seeds carefully with water. Put the seeds at the bottom of the strainer onto a plate to let dry for a few days. For me, this usually takes a good “smack” to get the seeds onto the plate. I use plastic covered paper plates so the seeds don’t stick and so I can write on the plate what the seeds are. Again, it’s very easy to mix up your seeds, especially when you have 5 or 6 plates going at once. During the drying phase, you may want to break up any seeds globs that form so they don’t all stick together. The end result should be seeds that look like the ones you buy from a commercial seed house.

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Fairly Snarky

The Snarky Gardener entered his vegetables in the local county fair.  Now the Snarky Girlfriend will never hear the end of it.
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The Snarky Gardener with his award-winning zucchini

A little while back, the Snarky Girlfriend picked up this year’s Portage County Randolph Ohio fair book. She thought it would be cool for us to enter some items just for fun. She had some photos she wanted to enter, including one of my dog River. According to the rules, our entry forms had to be in by 8/5 even though the entries needed to be onsite when the fair started two weeks later. Telling the future is hard with garden produce, though I did have the option to enter and then just not have them. Going with a conservative first-timer approach, I perused the book, looking for viable vegetable categories.

Vegetables not quite ready for the big show:
1. Tomatoes and peppers – behind all year with cool wet weather
2. Corn – a few weeks off, not sure they would be ready by then
3. Beans – they wanted a quart of beans and I didn’t have that many.
4. Swiss chard – would rather eat it then enter it
5. Carrots – not enough and/or too small

Showable Vegetables:
1. Red potatoes – Red Chieftain
2. Golden potatoes – Yukon Golds
3. Kale – Red Russian
4. Turnips – Purple Top
5. Zucchini Under 10 inches- Sure Thing from Burpee

We dropped them off on Sunday 8/17, the day before the first day of the fair.  Right away I realized something was amiss.  People with kale and Swiss chard were using jars of water to keep them hydrated.  The fair book said to do this, but somehow I didn’t pick up on it (oh well – lesson learned).  On the plus side, we didn’t see any other turnip entries, so I knew I had a good chance of winning something in that category.  The turnips I entered were far from perfect, as they had pits and marks on them.  From the Internet articles I read after the fact, fair entered vegetables should all be little clones of each other and as close to retail sale quality as possible.

On Thursday (a long 4 days later), we attended the fair with some friends to see how I did (at least that’s how I saw it).  They seemed to be interested in other things first, like seeing the Snarky Girlfriend’s pictures (she won a second place ribbon for a flower picture), and eating fair food.   Finally we arrived at my vegetables and lo and behold, some had ribbons!  Two firsts and a second (yeah).  My red potatoes didn’t win (3rd place out of 3) as they were noticeable smaller and less uniform than the other competing entries.  But my Yukon Golds won second place (out of 4) – not bad at all.  My sad turnips garnered a first place ribbon as they had no competition.  But the topper was my zucchini which earned 1st place out of five.  Mine seemed to look the most like the ones you see at the grocery store.  Now I just have to figure out what I’m going to spend all the prize money on.  I wonder what I can purchase for $5.50?

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Zucchini 10″ and Under – First Place out of 5
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Root Vegetables – Turnips – 1st place out of 1
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Golden Potatoes – 2nd Place out of 4

Groundhog Love

The Snarky Gardener discusses not his love for groundhogs, but what groundhogs love to eat from his garden.

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For the garden, groundhogs are very destructive. They have great appetites and can wipe out a whole season’s productivity. Fencing does help, although groundhogs are known for going under or over to get at the buffet the Snarky Gardener has provided. After seasons of experience, the SG has developed a strategy to mitigate vegetable loss. Below is a list of groundhog favorites and another list of those that have never been touched. Some of the “groundhog safe” plants have even been grown outside the fence with no munching, including garlic, onions, turnips, and various herbs. Going forward, more of these will be planted outside the fencing and efforts will be redoubled (more fencing!) to keep these little guys out of the good stuff.

Groundhogs have never munched on:
Turnips
Garlic
Onions
Leeks
Herbs (lemon balm, thyme, sage, basil, rosemary)
Tomatoes
Potatoes
Peppers
Zucchini (bush)

What groundhogs really love (in order):
Broccoli
Carrot tops
Sunchokes
Peas
Beans
Cucumber leaves
Kale
Spinach
Lettuce
Corn (pulled down the stalks to eat the cobs!)
Pumpkins (the outside of the fruit)

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Abundance

The Snarky Gardener writes an abundance of words about abundance.  Imagine that.
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Too many snow peas? I think not.

To the Snarky Gardener, abundance means having plenty (even too much) of a thing. Often people are concerned with what they can’t grow or what’s not doing well because of pests, lack of sunlight, or poor soil. But if you take this “problem” and turn it on its head with abundance, your mindset totally changes. The question, “What can I grow a boat load of?”, offers up all kinds of possibilities. I believe food growers should build upon their successes, with new and experimental plants taking only a small amount of total resources, and removal of those that produce poorly. At Snarky Acres, that means growing more sunchokes, turnips, potatoes, tomatoes, beans, peas, kale, garlic, onions, greens, zucchini, corn, Swiss chard, comfrey, and herbs (especially perennials like mint, lemon balm, oregano, and sage). It also means growing less (or no) broccoli, watermelon, peppers, eggplant, spinach, and beets. It’s hard to stop trying with those fruits and vegetables we love to eat, but not everything grows well everywhere, even in the same relative climate.

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Too much mint or not enough mojitos?
How to create abundance:

1. Grow a lot more of what grows well.
2. Look for alternative resources (weeds, trees, native species)
3. Create environments where abundance happens naturally (perennials and self-seeding plants)
4. Save seeds, plant extra starts (tomatoes, etc), and start new plants from cuttings.
5. Grow in non-optimal spaces (shade, poor soil)
6. “Invasive” also means “Abundance”

How to utilize abundance:

1. Find trading partners (food swaps, seed swaps, time banks, neighborhood barter systems)
2. Learn to preserve (canning, freezing, drying)
3. Find other uses (dynamic accumulators, medicinal)
4. Learn to create products from your produce (extracts, salves, pesto)

You Had Me At Shiitake

The Snarky Gardener is looking forward to Shiitake and Chicken-of-the-Woods mushrooms in 2015
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The Snarky Gardener had to cut down a maple tree for inoculation.  Notice the lack of safety goggles or ear plugs – very professional.

The Snarky Gardener read a TimeBank ad for mushroom inoculation and jumped at the chance. For only 2 Time Credits (equals two hours of my time somewhere else), a mushroom expert came to Snarky Acres and put on a demonstration. I read up online to get the basic idea. First, I had to have fresh wood – 3 weeks or less old. And the wood had to be a hardwood like oak, maple, or black cherry. The timing was perfect as I’ve been wanting to cut up a pile of pine logs near my garden for a year or so. So I found a local tool rental place and rented me the biggest chainsaw they had (24″ inches) as the logs were quite big. Of course this was only the second time I’d ever used a chainsaw, so the Snarky Girlfriend watched to make sure I didn’t cut anything off my body (and to apparently make fun of me). As you can see by the photo, I’m not using ear or eye protection, but I was sure to wear the traditional lumberjack polo shirt. Fortunately, the logs and a six inch wide maple tree were cut without any injury to the Snarky Gardener or his ego.

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Tom (aka the Mushroom Expert) is putting wax on top of inoculation holes

On inoculation day, process went like this :
1.  Use fresh wood that’s been cut between fall and late spring (for nutritional reasons).
2.  Drill holes into the wood.
3.  Insert pre-treated plugs into the holes.
4.  Wax the holes to protectively seal them.
5.  Wait until next spring, keeping the logs in the shade and moist.
6.  Eat mushrooms for the next 5 years or so.

So now we just have to wait nearly a year before mushrooms will be eaten.

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The finished product