Thekla McDaniels

+ Follow
since Aug 23, 2011
Thekla has been studying soil life and the process of soil development since 1965, also, the then new idea that fossil fuels were a limited resource.  She currently farms 2 1/2 acres of what used to be fine grained blowing desert sand but is now 4 inch deep soil, and counting!
Grand Valley of Colorado's Western Slope
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 Thekla McDaniels

Ach!  forgive if this is already posted.I lost it before I hit submit, but I'm not really sure of anything but that I already wrote this

I commented on the perils of fruit trees early flowering.  Many climates include a slow gentle steady warming, but mine does not!   My suggestion for this situation is to place fruit trees in the coolest places on your property, north facing slope,or north side of large building (barn).  This retards the flowering  
3 weeks ago

Anita Martin wrote:As this thread popped up again, I wanted to add a smart-ass comment that Vollkornbrot in German simply means bread baked with wholemeal flour instead of white flour. Whether part of the berries are left whole or not does not make a difference.

Yes, I know, Anita.  It's like English speakers saying "whole wheat" or "whole grain".  No way was that going to be a good name for this bread.    When I started making it,I had no idea what to call it.  A woman I knew at the time loved the bread.  Her father had been a baker.  When I asked her, she gave the name vollkornbrot.

We ought to rename it something along the lines of "whole kernel sprouted grain bread" which ought to combine into a wonderful long characteristically German compound  word.  :-)

You, or any German mother tongue speaker, provide the appropriate translation and I will happily go with it!

1 month ago
What a fun thread!

I just finished making granola for the local specialty local foods market, kind of like a food hub in a very small town an hour's drive from the nearest "supermarket".  It has been tremendously successful, with local hand made pizza, locally grown vegetables, local honey, local baked goods, jams, jellies, lotion, soap etc etc etc.  All of it "legal" and in compliance with all local ordinances. (we are afflicted with over regulation in the USA these days).

And after the granola, I build some little crates out of lumber scraps that are just the size for a gift pack of three varieties of local honey.   I might make some gift crates of bath products, bath salts (epsom salts and essential oils in a kombucha bottle), soap and a washcloth.  These gift items are because it is the season of gift giving,and there aren't any craft shows these days... AND to give folks that are not permies or recyclers or crafters the idea.

The project I am working on throughout the winter season is completing the remodeling,  recycling of an old house. I have passed the halfway mark, in that the finished and nice areas are more numerous than the "hell hole and grim" places.  

And training a new pup.  She is almost a year old now, a very intelligent breed, and is to become a "service dog". I think it will be SO much fun to be able to say "Where's my phone Reba?" and have her locate it for me, also my keys, my purse...  And for her to alert me when I am walking away from something I put down to have my hands free.   She is a great companion, and is certainly "earning her keep", but, being a working breed, I think she will be much happier with these kinds of tasks, since she already keeps her eye on me at all times anyway!

1 month ago
Angelika, how did your bread turn out?

I have come back to this thread to find my own recipe!  I have not had much opportunity to bake much bread, nor go online since July 2017.

Now, a couple of people have wanted my vollkornbrot, and I barely remember the details of my recipe.

Anyway, I am going to try the Danish recipe too.
1 month ago
You're doing an impressive job, Kate.  Nervous is OK at this point,who wouldn't be?
2 months ago
Another consideration as weigh organic vs conventional:

the dirty dozen are foods that have large amounts of pesticides :

   Bonus: hot peppers

And the clean 15 are foods that although not certified organic, have very few residues on them

   Sweet corn
   Sweet peas (frozen)
   Honeydew melon

do a web search for more information

I did give some thought to whether these would only apply in the USA, where I live, but I think these are probably accurate where ever they are grown,because  growing particular plants have the same challenges where ever they are grown.

So, you buy organic on the dirty dozen, and if you can't afford it, then buy the conventional "clean 15 "

Someone already covered the idea of packaging to product ratio when trying to decrease use of plastic.  

Great topic
2 months ago
I wrote a long post yesterday, but it did not publish.

I like the script. I agree with an attention grabbing opener.

The rest was about the fact that IMO  there are many people not off grid or homesteading who would benefit from your book.  I am not saying not to use those words, only this.  If you describe what is required to live off grid and from your homestead or garden, then other markets will become evident.

For example, you take advantage of large harvests, have limited time for any given project, have recipes that focus on using what's on hand (could be from pantry freezer or CSA basket,or friend's garden or allotment).  A lot of people do not know how to cook.  This book will be a course in a frugal and practical style of food preparation.  

Good luck and I am very excited about the coming publication.
2 months ago
where will you post when you go live on kick starter?

I want to order a hard back in the first hour, just for fun.

I am posting on this thread in case this is where you put the notice up!


by the way I love your backyard goats book!
3 months ago
Another idea for extras, possible stretch goal addition to the conversions between different measuring systems would be substitutions.

Honey for sugar type of thing.  Applesauce or flax seed when you don't have oil.  The one I love the best is bitter cocoa powder (not the chocolate milk powder) for bakers chocolate.  I don't like melting the squares of chocolate, partly because I don't like losing what sticks to the pan, or the extra step.

And I don't know if they still sell it, but they used to have a product in this country that was a plastic pouch you would squeeze the chocolate goop out of.  I never liked that because I never knew what it really was, and I did not like leaving some inside the package. (I was raised by people who lived through the depression!)  

3 level tablespoons unsweetened cocoa and 1 tablespoon butter, for every 1-ounce unsweetened baking chocolate.

3 months ago