Fredy Perlman

+ Follow
since Nov 16, 2015
Fredy likes ...
hugelkultur forest garden fungi trees books earthworks cooking composting toilet food preservation writing homestead
Mason Cty, WA
Apples and Likes
Total received
In last 30 days
Total given
Total received
Received in last 30 days
Total given
Given in last 30 days
Forums and Threads
Scavenger Hunt
expand Pollinator Scavenger Hunt
expand First Scavenger Hunt

Recent posts by Fredy Perlman

Though I did not conduct proper experiments per the the scientific method, I am cautiously optimistic about the efficacy of Sluggoo as a deterrent.

I am even more optimistic about it as a fertilizer. See the attached picture, where a bucket of Sluggoo left out in the sun grew algae on the side with exposure, and in so doing the algae clearly consumed most of the nitrogen in the bucket, because it had very little odor.

For test group and control group, I planted about 10 each of sugar snap peas, and a dozen each of celery starts.( 30 goldenberries have also been sprayed about an equal number of times, but starting in July. ) The test group was sprayed with Sluggoo 12 times since May. This far in the season, none have been eaten by slugs, although they were kept in a shopping cart to deter slug browsing and only recently planted. None have been eaten by slugs, which on other celery and pea plants have wrought devastation.

Sluggoo has a persistence what you may have laminated the cart and kept them away, so I will update with Sluggoo activity on planted veg. I have found the tackiness of Sluggoo to be a very helpful adhesive for other slug deterrents, like ash and eggshell powder. Combined, I have seen them deter slugs for a couple of days, after which there is very light evidence of browse. A renewed application has prevented this on goldenberries. In most cases, used casually, it has decreased browse on young squash, but not prevented it. I should have laminated the pattypan squash in it this summer!

Watering is at the roots, so as not to disturb the coating on the plants.

A couple of the peas exhibited a reddish coloration where the leaf meets the stem, consistent with the color you see in the bucket there, for a couple days after an application. The color was IN the leaf.

Trials are ongoing, and hopefully more rigorous, especially when slug season comes with the rains.
2 months ago
It's a seaberry. In my experience they're pretty resilient, but I'm very fond of that specimen.

Thanks for the tip...that makes sense, because the same thing sometime applies with humans. Sometimes it's better to bandage a flap of hanging flesh over a cut, sometimes better to cut it off because it's mostly severed and traps dirt. I see no one here holds truck with sealing wounds with tar or wax or whatever; reading about grafting I found those practices mostly frowned-on.
6 months ago
I never heard of kefir fermentation! Thanks! How exciting. I will try it very soon. Though explaining to folks how THAT works, and is good for them, will probably be even more challenging than traditional brines ;)

( though I continue to have an interest in a potassium chloride brine and I'm sure I will try it someday )
7 months ago
I was offered a bunch of wood cut from this bigleaf maple stump to use for mushroom inoculation. While I love free wood, my instinct is to avoid maple trees that have rot in their hearts, there is often rot in their limbs as well. (When the main trunk has rotted away and been replaced with a number of spidery lateral trunks.) This established stuff must be competition for whatever I want to inoculate with, right?
7 months ago
Not girdling, just a scraped off area from where a tree landed on it. I have it on good information to leave a trunk injury on a two or three year sapling like this alone, but wondered if there were other opinions. Or maybe the response depends on the type of tree?
7 months ago
Lactofermentation of vegetables has many established health benefits. But a key ingredient is salt, lots of it.

sodium chloride's effects on high blood pressure are similarly well documented. So right off the bat, a large segment of the world's population would be eating a poison if they wanted to benefit from lactofermentation.

A common salt replacement is potassium chloride. In wanting to share my ferments with people who have high blood pressure, it occurred to me to replace the brine with a potassium chloride solution, Proportionate in concentration.

Interestingly potassium chloride should not be used by people who have kidney problems, a common side effect of high blood pressure. So I still don't see a solution to that. But given the benefits of potassium chloride, which is sold as a supplement, Wouldn't it be a healthier brine with a similar taste?

It certainly looks like lactobacilli, L. plantarum anyway, would be encouraged by a potassium chloride brine. Too bad i can't see the whole article, Perhaps there's something I could yet learn about fermenting cucumbers.

Thoughts? I'm ready to try this and die!!
7 months ago
Here at the 47th parallel, our summer sun has a UV intensity (I think that's it) that bleaches clothes in a couple weeks and destroys plastics. Garbage bags, tarps, shopping bags become brittle and fly apart at a touch. So do milk jugs, so it depends on where you are...but you don't want to clean up fragmented denatured plastic.
7 months ago
Welcome Leigh! I can still remember when 5acres seemed too small...
8 months ago
The idea of a cookbook for homesteading is challenging. When you are establishing a homestead, you may not have a proper space to cook in and store food. Few ingredients will be available because your food systems are still coming online. Yet what you eat must be exceptionally nourishing, as you are putting in up to 12 hours a day of hard labor 7 days a week.

This would be different from a cookbook for an established homestead. One thing the two book styles would have in common is the presumption that grocery stores are far, a pain, expensive, or all 3.

In a Perfect world, those who are establishing Homesteads could live off food from other area homesteads and farms, building community, until their own systems can support them. This is not what I'm experiencing.

All this without even considering the main point of cookbooks: tasty food!

What are your favorite cookbooks for The Good Life you're growing...or have?
8 months ago
I just bought some leadplant seeds from Oikos. Sometimes I get too excited about something and don't do my due diligence first. In this case I find out Amorpha fruticosa is a Class B noxious weed in Washington state.

But these seeds are Amorpha canescens, and nothing says they are "invasive". The internet, in its charming addled way, thinks they're both "false indigo" and it's hard to parse information when so few use scientific names. Years ago I would have had a hysterical reaction and burned all the seeds, praying in tongues to Gaia. Now I know that species is everything: Amanita pantherina, good. Amanita phalloides HELL NO. Sagittaria latifolia, everyone's excited and plenty of info. Sagittaria platyphylla, ...crickets. (Except for the general statement that all Sagittarias are edible.) Carya ovata, let's make pawcohiccora! Carya cordiformis, yucky*. And many other examples (feel free to list, that's the only one I could come up with quickly)!

How would you proceed in this case? And more generally, have you found any patterns or rules to guide you in the Right Genus Wrong Species question? This is 1000 seeds so I will be the mother of disaster (and an Enemy of the State) if I plant them throughout the property.


*more complex than that.
8 months ago