jack vegas wrote:Not to spoil all the fun since I'm just as guilty as the next guy of endlessly brainstorming alternate technologies, but it seems like most of the approaches described here will cost more to build than simply purchasing a conventional refrigerator and running it from a set of photovoltaic panels with a battery pack and inverter. I suspect such a conventional system could be assembled for under $2000. Maybe under $1000 with a used refrigerator and scrounged battery pack.
Victor Johanson wrote:
Corey Schmidt wrote:Well I'm in zone 6 actually, but its still a cool summer subarctic climate. (look under my name at left or read wikipedia article on homer ak, i think there is climate info there) I don't know how old the vines were to begin with at the nursery but the one i planted in a pot in alaska earth potting mix (a commercial mix) made about 5 delicious little fruits last year- the first year i had them. the pots were outdoors near the south wall of a house on a north facing slope and got about half day sun, a decent position but not the best, because shade all morning and evening.
I've got kolomiktas here in Fairbanks. They've survived since the '80s and are pretty rampant now, with trunks a couple inches in diameter. They bloom every year, but I never get fruit because I don't have any males. I haven't found a male yet that's hardy enough, but the females do pretty well, although ther will be some dieback in severe winters. I need to find a hardy male and I'll be in business.
Thekla McDaniels wrote:One thing I did not see discussed is the transition of a hybrid to an OP variety. I am working on that with a small yellow orange "cherry" tomato. I bet most everyone would recognize the name, but I amnot going to say it. Anyway, I am growing 5th generation from the original hybrid. It is such fun to select the seedlings that germinated quickly into sturdy seedlings, and feed the scraggly ones to the worm bin or chickens.
Greg Martin wrote:Does anyone have a picture of the cross section of a tree that had this done and has been felled? Does all the tree's vascular structure get completely filled with resin? That should be clear in a picture if that's the case.
Victor Johanson wrote:Do it...I always scoffed at the notion of no-knead bread, until I made some of the dutch oven variety. I used the recipe here:
...except I used fresh ground wheat and only sourdough for leavening. Takes about 5 minutes of actual work.
Cassie Langstraat wrote:
Rebecca Norman wrote:My sister showed me how to make crusty no-knead sourdough in a Dutch oven. It comes out like a gorgeous loaf from a brick oven, all crusty on the outside, and big holes and soft texture on the inside.
Just mix a fairly wet sticky dough of flour, water, and just a little yeast or sourdough starter (less yeast than your normal bread recipe). Just mix it up but don't knead it, and leave it too sticky to knead, anyway. Leave it on the shelf for several hours or overnight. When it has fully risen and looks like a big bubbly liquid in the bowl, stir it down, then turn it out of the bowl. Line the bowl with a well-floured cloth and dump the dough blob back in. Leave it again for an hour or until pretty well risen.
Now preheat the oven at 475F with the empty Dutch oven inside. When it's good and hot, carefully pull out the Dutch oven and dump the dough into it from the floured cloth. Put the hot lid back on, put it back in the oven, turn down the oven to 350F, and bake till done. The timing varies with the size of your batch and the size of the Dutch oven. You can tell when it's done by turning the loaf out and rapping on the bottom with your knuckles. Basically, it should sound dry through, not doughy inside.
This bread is very impressive. I'd recommend it if you're going to have guests for dinner.
I've been seeing this idea around. I have to try it!