Flickr of Inspiration – Mushrooms


Nepal 2603, originally uploaded by Poundyroundy.

Stunning agriculture related photos from Nepal taken by Joshua Roundy whose wife, Kristin writes the blog Roundy Rounds.So go over and say hi!

Joshua very kindly sent me links to his photos so stay tuned for more of his beautiful photos from Nepal! This is the last photo in the series he sent us.

If you have any photos you’d like to share with us just email us at dogislandfarm at gmail dot com.

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Monday’s Guests – Water Our of Thin Air Part 3

Brad from Highly Uncivilized gave us an update on his homemade Atmospheric Water Generator. You can find his first two posts on this at links below.
Preparing the site and testing the dehumidifier
1.5 gallons in 24 hours
1.5 gallons in 24 hours

It’s been a long time since I posted on this project. The last work we did was when we broke ground on a patio area with free pavers from the neighbor, then I changed jobs and I can’t remember much since then . I think that was about two months ago.

I won’t say that our need for water has declined since that time, even though the Governor may have already declared our drought over.

Making an atmospheric water generator has long been a passion of mine and living 30 minutes from the ocean I have to believe that there’s an endless supply of moisture in the air even when it refuses to rain. I’ve also been reading quite a bit around soil bacteria and am really wanting a source of water for the yarden with no chlorine.

This book is my current favorite on soil biology. Teaming with Microbes: The Organic Gardener’s Guide to the Soil Food Web, Revised EditionOrganic Gardening & Horticulture Books)


We’ve broken ground on the patio area but I haven’t gotten the pavers down. Here are some pics of my youngest helping clear the ground (doing most of the work) while I moved the dirt out in the yard and spread it around. In the meantime my patience ran out and I just had to see how much water I could get from the dehumidifier.

Without any further suspense, we got about 1.5 gallons in 24 hours. It took a lot of electricity but ultimately we’ll have this hooked up to a solar panel. We may have gotten more but the fins froze up. That’s 45 gallons a month if it does no better than that but I’m sure with some tuning it can do a lot more.
One of the problems in starting with an off-the-shelf dehumidifier is that it’s not built for this purpose. To get the widest range of operating temperature you pay more, and newer units are all computer controlled. The computer is great for keeping your house comfortable, but not programmed as an Atmospheric Water Generator (AWG). Ideally I think I need something programmed to stay in continuous operation without freezing, and it needs to work continually rather than stopping at a certain humidity.

Aside from working around that programming thing I have a lot of science problems to work through. I’m not sure what kind of metal the dehumidifier fins are made of and if there is any material leaching into the water. 1.5 gallons a day seems like a great emergency water source to run from a solar panel, but you’d probably want some kind of good filter before you drink it.

I will also need a battery to power the system overnight and that’s when I’m concerned it will keep freezing up. Night time is probably the best time for air moisture so that’s an opportunity for science to prevail. I also want to gravity feed the garden from the 250 gallon tank, and I’m not sure if I need to raise the tank up a little to accomplish that. Arg, Math.

The tank will get filled by rainwater during the spring, and topped off by this contraption. I’ll also need to control gunk in the water without adding chlorine. I read (somewhere) that hay in the water controls algae. Lots of things to learn on this project.

Closing thought: An emergency, solar powered AWG water supply sounds like a great business idea – you could also outfit an RV with it’s own source of drinking water. Or in our case, a used diesel bus that we use for camping. If you’ve seen anything designed for this, please post a link in the comments.
Water out of thin air, part 1
Water out of thin air, part 2

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Belgian-Style Mussels

I should have called this post “Things I Thought Were Hard to Cook (But Was Wrong About)”, but then I would have had to include all of the other well-kept culinary secrets and…well…some of them are just going to have to stay secrets for a little longer.
Today, I just want to talk about mussels.
Anyone from coastal California knows mussels. They’re…the ones that aren’t barnacles. You know – the big (sharp) black shells that grow all over the rocks and cut your feet open and make it impossible to go tidepooling and sometimes the seagulls drop them from way up in the air and they hit you on the head and…
…wait, you can EAT those things?
I am here to tell you that you can (and should). If you don’t cook shellfish because it is “hard” or “scary”, you’re wrong. Try this. It is SO EASY and easily makes the best plate of mussels I have ever eaten.

If you are harvesting the mussels yourself, please read about the safe times of year to do so (October to April, basically) and all precautions to take. Hank Shaw has a great post about wild mussels here. Please take warnings about mussels seriously, as you can get very sick (and even die) from ingesting mussels that have filtered a particular dinoflagellate present in the waters during the summer months.
Farmed mussels are strictly enforced and are safe to eat, provided your supplier is following the rules set down by the government (who track the algal blooms and only allow harvest of shellfish when it is determined to be safe).
And yes, the quality of the shellfish is very important. We have a guy who comes to our local farmer’s market who supplies us with fresh, live, healthy mussels for a totally reasonable price (also clams, and oysters, which are his specialty).

This is only kind of a recipe. It’s actually more of a method. Take 2 lbs of mussels, and make sure they are all alive (they should either be closed, or they should close pretty quickly when you poke them in the squishy-parts). If they don’t close, toss them – they’re probably dead, and a dead mussel is not a tasty (or safe to eat) thing.
The beards will need to be removed from the mussels just prior to cooking (don’t do it until you are ready to cook them, as it can kill them, and then they will go bad). To do this, start at one side of the beard and pry it out. It will be partially inside the shell and can take a bit of muscle (haha) to remove, but once you get the hang of it, the process goes pretty quickly. Once they are de-bearded, rinse them well (Rick scrubs them off with a sturdy brush/scrubber) and keep them chilled until you are ready to put them in the pan.

Speaking of pans, you’ll want a big stock pot or deep frying pan (I use our big paella pan) that has a tight-fitting lid. Finely dice a couple of shallots and about 4 cloves of garlic, and put them in the pan with 1/3 bottle of white wine and about a cup of heavy cream, and slowly bring this up to a light simmer. Cook for about 5 minutes, or until the garlic and shallots are tender. Chop about 1/2 c of flat-leaf parsley and toss it into the mix, with a bit of salt and pepper (you’ll adjust later to taste).
Bring the broth up to a high simmer (but not a boil) and throw in your chilled, cleaned mussels. Spread them out as best you can in the pan (it’s OK that the sauce won’t cover them) and put the lid on the pan. Steam the mussels for about 8 minutes, or until all the shells are open.
At this point, if the shells do not open, they are probably dead. You can cook them for another few minutes to see if they’ll comply, but I generally just throw them out to be on the safe side.
Taste the broth and season with salt/pepper if necessary. The opened mussels are now ready to eat! Garnish with a bit more chopped parsley, and serve over pasta or with a side of fresh garlic bread – delicious.

From start to finish, this process takes Rick and I less than 30 minutes. I make the sauce, he de-beards, we reconvene for steaming, and make garlic bread while the mussels cook. Easy, right? Right.
Delicious? You bet.

I can’t wait until the season is right to try this with wild mussels (which will require a few more steps, as they are notoriously gritty and the broth needs to be strained to remove debris). Another wild food for the pot? I’m willing to go to the trouble!
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Mark Zuckerberg Takes on Ethical Meat

Our turkey poults struttin’ around the patio

“I started thinking about this last year when I had a pig roast at my house. A bunch of people told me that even though they loved eating pork, they really didn’t want to think about the fact that the pig used to be alive. That just seemed irresponsible to me. I don’t have an issue with anything people choose to eat, but I do think they should take responsibility and be thankful for what they eat rather than trying to ignore where it came from.”

                     – Mark Zuckerberg
Mr. Zuckerberg, I have to commend you for deciding to become more ethical with your meat eating. 
For a year he’s refusing to eat any meat unless he’s killed it himself. He says that because of this challenge he’s pretty much vegetarian now. For those that aren’t familiar, Mark Zuckerberg is the founder of Facebook. And while I love this challenge he’s taking on, I just kind of feel like it’s not going to have any impact just because of his privileged status. Not that it detracts from what he’s doing, but rather a lot of people are just going to tune him out because of it.
I feel very similar about eating meat.  Well, not the same, but close. I feel we should all have a connection with our food, whether it’s simply meeting the animal before you eat it or taking part in it’s death or at least knowing what is involved with eating meat. The pig we have in our freezer we met before it’s death. The rest of the meat we have in our freezer was from animals we raised ourselves.
Our ducks hanging out in the garden
I recently got into a debate with someone about whether people would become vegetarian or not if they had to kill their own food. Their stance was if people had no option, of course they would. Well, I agree with that, but my point wasn’t in times of famine, but rather regular life, where food is abundant. I don’t think today, people have the constitution to kill an animal and then eat it.

And I’ll be perfectly honest, I had a barrier when we first started raising our own meat animals that I had to overcome. I had that same barrier when we started raising chickens for eggs. I had that barrier when we started milking our goats too. It’s completely natural for me, but eventually I get used to the food I raise or grow and I just have to realize that it’s safer than the commercial food we did eat at one time.

We’re so far removed from our food today. Less than 100 years ago killing a chicken that you had raised in your own backyard was just a part of life. Today most people haven’t even seen a chicken in real life. A couple of months ago there was a turkey cruising around our neighborhood. Our neighbor called us to tell us our turkey was out loose. We didn’t have turkeys at the time but I decided to go check it out. It was in another neighbor’s yard across the street. A teenager was walking on the sidewalk and asked me what that was as it was “the biggest bird” he’d ever seen. I told him it was a turkey but I’m pretty sure he didn’t believe me.
Having a connection with the animals you eat really makes you think about the life that animal led. It reminds you to thank that animal for giving up it’s life. Being removed from our food people are perfectly OK with ignoring factory farms. I’ve been there, I know.
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Rabbits are Prey?

Lucy out in the pen with the kits to exercise and play

I feel bad for Lucy. I’m pretty sure she’s just about OVER being a mother for awhile. This last litter are a bunch of assholes. They are big and pushy and they eat and eat and eat. We fill the feeder now twice a day. When she had 5 kits we were only filling once a day. Fortunately they are very close to being weaned and then she’ll be on her own for quite awhile because we are pretty well stocked on rabbit now.

Rabbits are pretty much eaten by every predator out there. They have an exceptionally high prey drive because of it. Apparently these rabbits are unclear on that concept. Our breeders have been around Squeek quite a bit so they are nonplussed by her but these kits have never seen her before. Squeek was hanging out with me in the garden for the first time in weeks and they were really interested in her. They would run up to the edge of the pen and check her out. But if we come up to them they scatter – and they see us every day. Go figure.

I think it’s also weird that Squeek, our super high prey drive dog who will chase squirrels until she collapses and hunts mice is totally chill with the rabbits, chickens, ducks and goats. So much so that when we process rabbits she won’t touch anything that comes from them. The dog that will eat raw meat scraps with wild abandon when I’m trimming it for a meal refuses to touch rabbit meat. She once gave Tom a dirty look, turned around and walked away when he offered her some rabbit that he was cutting up for dinner. So much for getting the dogs back on raw food with rabbit.

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Checking in on the Bees

It’s been just over 2 weeks since we last checked in with our bees. We wanted to make sure everyone was settled in, that the queen was healthy and that brood was successfully becoming worker bees. The frames were all lined up properly again, which supports my earlier suspicions that a certain unwelcome someone was in our hive that first week we installed the package.

Again, after opening we saw that there was some burr comb. It was still quite soft and easy to remove. I know I’ve said this before but these bees are so very docile. When we took our beekeeping class you could definitely tell when the bees were getting agitated by the buzzing they made. Ours never get over a very mild hum.

The queen is now laying eggs in the all of the brood box frames except for one on the very outside. This frame is all new brood. There is some capped brood and the uncapped cells were filled with larvae and eggs. But we weren’t done, we wanted to find the queen.

Of course she was on the very last frame. You can see her just right of center. She’s very easy to spot – black with a white dot.

She was on the nicest frame of brood we’ve seen so far. In the center is a nice dense pattern of capped brood. Right outside of that are cells filled with pollen. In the corners is capped honey. 
I’m so happy to see that the hive is doing well.
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Maybe We Aren’t That Far Behind

Part of our garden a year ago

This season has been….interesting. Late frosts, knocked over mini greehouses, and a proliferation of snails made for what I thought was a very late start. Then I looked back on my post that I made last year at this time. It was a harvest post and it appears that we aren’t all that behind after all. Well, sort of. We weren’t behind with our fall and spring crops, which are pictured here. It’s our summer crops that I’m worried about. By mid June of last year we wer harvesting zucchini, onions, potatoes and garlic already. Well, maybe we can harvest some garlic and potatoes but the others seem a bit questionable. Well, the onions will be a flat out no. They will not be ready under any circumstances. The zucchini is pretty far behind with only getting it’s second set of true leaves.

Last year on June 30th we were harvesting onions, cucumbers, zucchini, garlic, parsnips, carrots, peppers and strawberries. I’m hoping we’re harvesting something similar this year.

So why the obsession with why we’re so behind? Well, if you aren’t following our Year Without Groceries blog, we are going to stop buying food altogether as of July 1st for three action-packed months. That’s right! We’re not buying any food. Sure, we can barter for food but we can’t use money to buy anything. I’m starting to freak out.

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Flickr of Inspiration – Today’s Catch


Nepal 2568, originally uploaded by Poundyroundy.

Stunning agriculture related photos from Nepal taken by Joshua Roundy whose wife, Kristin writes the blog Roundy Rounds.So go over and say hi!

Joshua very kindly sent me links to his photos so stay tuned for more of his beautiful photos from Nepal!

If you have any photos you’d like to share with us just email us at dogislandfarm at gmail dot com.

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Monday’s Guests – White Vinegar and Diatomaceous Earth

Today’s guest post is from Brad of Highly Uncivilized. We’ve featured a post from him before and next week we’ll have a follow up to that one. But for today he’s going to discuss two fantastic organic methods for controlling pests and weeds. We use Diatomaceous Earth here as natural flea, mite, and lice control with great results. 
——————————————————
Controlling pests organically with these two simple ingredients

We are controlling ants with Diatomaceous Earth. We used this years ago in Texas to control beetles and cockroaches and I had forgotten how well it worked then. In this house there are two places we normally deal with ants all season. Ant spray gave me a nasty headache so I stopped using that. I also tried to control them with poison, which didn’t really work, and ant traps, which also didn’t work. Then I just gave up and would sweep them out of the garage every couple of weeks. That also didn’t work.

controlling ants with diatomaceous earth So far this works.

I got Food Grade DE on Amazon.com but you can get it anywhere. I got Food Grade so I don’t have to worry about any other Bonus ingredients being in it and I can use it by the food garden. Someone asked about the kind you get for the pool filter – I don’t know but I’m guessing that’s Pool Filter Grade? Unless you can get some expert advice, get Food Grade if you use it by food.

Here is some great background info on using DE.

As far as weeds, we have plans to add White Clover, Dandelions and some other productive ground cover and more edible weeds. I’m learning that the best weed control is overgrowing with plants you want to have there. There are only two areas of the yarden where we control the weeds at all, the rest of the weeds we Overgrow with (mainly) edible weeds or just let them go.

One area of the yarden gets no additional water after the spring rain, so these weeds are robust, and living in sun dried clay. A simple mist of vinegar seems to take them down, but I may have to do this on a more regular basis.

It is worth the extra effort to NEVER have to use something like Roundup. But I anticipate long term having to exert less effort.


In the area of the yard where the dogs play we have grass and an unwatered “patch” that will someday be a deck. In this patch we get weeds that are bad for dogs, like Foxtails, and weeds that produce a lot of seeds that blow into the grass. Since the grass is organic it makes it harder to keep it weed free, so I want to control these weeds and the weeds that popup in the sidewalk around the front grass.

We have started controlling these unruly weeds with a spray bottle of white vinegar. White vinegar is very acidic so don’t get any in your eyes and take precautions with gloves if it bothers your skin. I used it to clean a lot of stuff and it doesn’t bother me, but you may be different.  I’m not different, I’m unique.

white vinegar for weed control I’ll let you know how this white vinegar weed thing works throughout the season, but so far so good as you can see by the pictures from a couple of weeks ago when we started. Next season I will put down seeds for ground cover just before the rain and then I can proactively choose the KINDS of weeds we get. Then they’re not really weeds anymore I guess.

The only downside to spraying weeds with white vinegar is that it honest-to-gosh starts smelling like a tasty wild salad, and then I get hungry.

Several other areas of organic weed control aside from overgrowing are mowing high, using organic pre-emergents that stop seeds from germinating, and controlling soil pH. An interesting thing I’ve been learning about soil pH management is that the effect has less to do with the plant itself and more to do with the impact to the bacteria and fungus required to support that particular type of plant in the root system. More on that later.

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So What are You Doing This Weekend?



Me teaching yogurt making at the Maker Faire last year


OK, so I realize this is super late notice but this weekend is the Maker Faire at the San Mateo Event Center.

I’ll be helping out at the East Bay Urban Agriculture Alliance’s booth in Homegrown Village. At 11:30am Esperanza of Pluck and Feather and I will be teaching a workshop on Converting Your Yard to Food. Heidi of Itty Bitty Farm in the City will also be teaching a workshop on urban goats. Then on Sunday Esperanza will be teaching a workshop on keeping urban livestock. You can find the full schedule here.

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