SD51555
5 year old buck +
I don’t know what those are. I am gonna weigh in tomorrow and see how much I have to do by next week.
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Habitat out loud
- Thread starter SD51555
- Start date
I don’t know what those are. I am gonna weigh in tomorrow and see how much I have to do by next week.
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SD51555
5 year old buck +
Part 3 is in the can. It was a cold one this weekend.
Bowsnbucks
5 year old buck +
Nice firewood pile, SD! Nothing like piles of BTU's at the ready. Burning off those lbs. too - all good.
Just a FWIW here ...... I've been stacking the corners of my firewood rows like you did - alternating layers' directions - between 4 ft. and 5 ft. high for years. No blow-outs ever. The basket-weaved method on ends is very stable.
Just a FWIW here ...... I've been stacking the corners of my firewood rows like you did - alternating layers' directions - between 4 ft. and 5 ft. high for years. No blow-outs ever. The basket-weaved method on ends is very stable.
SD51555
5 year old buck +
Winter Cut 2025 - Part 4 is in the can. Weather is hampering progress, but I'm already into bonus projects, so I can't complain too much.
Wind Gypsy
5 year old buck +
Did you ever settle on a new chainsaw?
SD51555
5 year old buck +
Probably getting an Echo 590 with a 20" bar. I'm almost through this season, so probably not gonna happen until next fall.
SD51555
5 year old buck +
I did some sky busting yesterday. I have found some juneberry on the south side of my property and marked them last spring, so I went to work and opened the canopy. This is the before.
This is the after. I only left that balsam fir and a couple birch.
Lots of firewood made to put sun on two small clumps of JB.
While I was there, I also cleared brush around smaller fir trees and used it to protect them. They are gonna benefit from the extra sun too.
Lotta work got done.
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This is the after. I only left that balsam fir and a couple birch.
Lots of firewood made to put sun on two small clumps of JB.
While I was there, I also cleared brush around smaller fir trees and used it to protect them. They are gonna benefit from the extra sun too.
Lotta work got done.
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SD51555
5 year old buck +
Yes sir. Most of what I cut down just got left. I like to leave some small spots like that where deer can’t readily get in there. Also, tag alder rots pretty quick. About 3-4 years and it’s gone. Those little spots can throw up dogwood and jewelweed, especially in that area.
The firewood is staged right along the trail so my neighbor can pull right up to it and haul it away. I am full full on firewood, so I’m helping him get his pile replenished after winter.
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SD51555
5 year old buck +
What may have been my last work day of the winter, had some last cleanup to do. One of my burn piles by the new plot needed to be cleaned up. I’m planning on planting some cedars here in the spring, so the trash had to be dealt with.
I dug a hole to source dirt to make a blind platform. The next step was to backfill the hole with brush and junk wood for safety purposes, and to create a long term duff pit. Some day that might make a super growing medium. I’ll keep filling these holes as they rot down. Cleaning up the downed stuff that didn’t burn was the perfect purpose for it. I’ve got plenty more I can throw in there and will, as you can see in the background. I’d like to see it mounded up 2-3’ above grade.
I also had a couple birch that were collateral damage from the work, so they got salvaged and will go to my neighbors wood pile. I also drug out the birch tops in case the deer want to eat them.
And on my way back in for the day, i pulled all the blind chairs and brought them in so the mice don’t eat them.
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I dug a hole to source dirt to make a blind platform. The next step was to backfill the hole with brush and junk wood for safety purposes, and to create a long term duff pit. Some day that might make a super growing medium. I’ll keep filling these holes as they rot down. Cleaning up the downed stuff that didn’t burn was the perfect purpose for it. I’ve got plenty more I can throw in there and will, as you can see in the background. I’d like to see it mounded up 2-3’ above grade.
I also had a couple birch that were collateral damage from the work, so they got salvaged and will go to my neighbors wood pile. I also drug out the birch tops in case the deer want to eat them.
And on my way back in for the day, i pulled all the blind chairs and brought them in so the mice don’t eat them.
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SD51555
5 year old buck +
Cabin fever update:
Dear diary, I’ve been stuck inside for three weekends. Please tell winter to eat one.
I’m making soap today. First batch is 100% coconut oil, pink salt for hardness, and cheer up buttercup essential oil for flavor.
Dumping lye into distilled water creates a lot of heat. It has to come back down to 110F before it can be mixed. I set it outside to speed up the cool down.
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Dear diary, I’ve been stuck inside for three weekends. Please tell winter to eat one.
I’m making soap today. First batch is 100% coconut oil, pink salt for hardness, and cheer up buttercup essential oil for flavor.
Dumping lye into distilled water creates a lot of heat. It has to come back down to 110F before it can be mixed. I set it outside to speed up the cool down.
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Telemark
5 year old buck +
Bergamot oil is an excellent choice. I have several bottles of bergamot hand soap at the cabin. It smells fantastic.
It's actually a different plant from bee balm. The essential oil comes from a type of orange, so other citrus oils in your blend are likely good complements . It has been used for centuries as a fragrance.
en.wikipedia.org
It's actually a different plant from bee balm. The essential oil comes from a type of orange, so other citrus oils in your blend are likely good complements . It has been used for centuries as a fragrance.
Bergamot orange - Wikipedia
SD51555
5 year old buck +
The winter projects roll on. I’m all in on fermented veggies. People are dropping like flies to some kind of winter bug.
I made another 11 jars this week. Concept now proven, I’ve order gear to scale up and get efficient. I’ll be making 2-gallon batches in buckets now. I’ve got two buckets coming, so I can turn out 2 gallons per week.
One more week to go before I can try the soaps.
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I made another 11 jars this week. Concept now proven, I’ve order gear to scale up and get efficient. I’ll be making 2-gallon batches in buckets now. I’ve got two buckets coming, so I can turn out 2 gallons per week.
One more week to go before I can try the soaps.
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Jerry-B-WI
5 year old buck +
Okay, you piqued my interest. I Googled fermented veggies and it says that they're made like sauerkraut. Dump your veggies into a jar and drown them with a salt solution that's 6%-10% salinity and burp them.
Is this how you're doing it?
Do they have the tangy flavor like kraut?
Is this how you're doing it?
Do they have the tangy flavor like kraut?
SD51555
5 year old buck +
I'll give you a B for that guess.
It's 2-4% depending on what you're making. But it really is that easy. Water, veggies, salt, cover them tight, put a CO2 burper on it and in two weeks you've got fermented veggies.
They taste like they've been pickled, but they crunch like they're fresh. There is salt, but it's not salty. The nutrients are amplified, sugars reduced, fiber broken down, anti-nutrients (oxalates) reduced. You're getting a powerhouse punch in a small amount of food - nutrition, gut health, immunity boost.
You only need about a half cup in a meal, and you're gonna be satisfied. It's also going to greatly reduce your food intake because your nutrient uptake is in tact and more efficient. I can't find any data on the nutrient amplification, but it's got to be huge vs any other form of the exact same vegetable. It's a real mind bender, because we've been taught to think huge portions of vegetables are a good thing. These are not. You can overdo it, and shouldn't. It doesn't take much at all to really turn things around.
The flavor sensation is called:
SD51555
5 year old buck +
This is what I have twice a day. It’s a hair light, but I’m rationing until my next batch is done.
With very little to back me up science wise, here is what I think is happening. Once processed, meaning baked, canned, or fried, let’s guess nutrient content drops to 20% of raw. Let’s also assume fermenting amplifies nutrient content to 120% of raw. So that serving is 6x more nutrient dense than cooked vegetables, and is loaded with probiotics and prebiotics.
That’s why a little goes a long way.
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With very little to back me up science wise, here is what I think is happening. Once processed, meaning baked, canned, or fried, let’s guess nutrient content drops to 20% of raw. Let’s also assume fermenting amplifies nutrient content to 120% of raw. So that serving is 6x more nutrient dense than cooked vegetables, and is loaded with probiotics and prebiotics.
That’s why a little goes a long way.
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