Archaeologists Uncover Massive 1000-Year-Old Native American Farms That Defy the Limits of Agriculture
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The Ten Commandments of Knowing Your Customers
From understanding buying behavior to knowing your customers’ pain points, customer satisfaction isn’t just a “nice-to-have” – it’s a strategic tool.
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A little bit more Permaculture
We’re feeling warm, for sure. It’s a high efficiency furnace/cook stove with a built-in hot water tank. Been saving up downed oak and coppice wood for the last two years. That coppiced Aspen burns quite nicely. As I sit here, watching pigs rummaging acorns through window, I can’t help but be happy for our provision.
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Glowing sugars show how microbes eat the ocean’s carbon
Researchers have developed a light-emitting sugar probe that exposes how marine microbes break down complex carbohydrates. The innovative fluorescent tool allows scientists to visualize when and where sugars are degraded in the ocean. This breakthrough helps map microbial activity and carbon cycling, providing new clues about how the ocean stores and releases carbon.
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What can I do with this comfrey now?
I bought a bunch of comfrey roots (bocking 14) last spring and planted them in a raised bed where I could keep an eye on them while they started off. Unfortunately I had no idea how big they would get and they are way overcrowded. Can I move them now (zone 6b eastern Massachusetts)? Or wait until spring?
Also I read not to chop leaves their first year, but the plants are so close together I thought it might not hurt them too much?
Any advice welcome!
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Autumn Vibes
| Eupatorium rugosum ‘Chocolate’ (Snakeroot) with Hydrangea ‘Snow Queen’ |
I love autumn – the crisp, cooler temperatures, the rain, and most of all, the fall colors. The year looks to be a nice one. I got back from a trip to Alabama last week and found that the colors were in full swing (unlike Alabama, where the temperatures were lovely with the exception of some mugginess but alas, no color at all).
Japanese Maples are the first thing I think of when autumn comes to mind. This one is ‘Bihou’ and one of the first to change color.
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| Acer palmatum ‘Bihou’ |
Other trees are beginning to change as well, including the Redbud ‘Flame Thrower’.
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| ‘Flame Thrower’ Redbud (Cercis canadensis) |
The star of the show now, however, is the Stewartia. It is just amazing and I remember it was beautiful last year as well. It’s chief rivals, the Ginkgo and Black Tupelo, are only showing hints at the moment.
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| Stewartia pseudocamellia |
The shady path –
The most dramatic shrub this year would have to be the Pink Snowberry. That is what I call it because I can never remember the actual name, which is Symphoricarpos x doorenbosii ‘Kolmcan’ ‘Candy’ (Coralberry).
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| Symphoricarpos x doorenbosii ‘Kolmcan’ ‘Candy’ |
Tree Peony ‘Boreas’ –
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| Peony ‘Boreas’ |
Fuchsia ‘Voodoo’ –
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| Fuchsia ‘Voodoo’ |
Sumac ‘Tiger Eyes’ – the ones in the pots are vibrant orange. The large one (and parent to the ones in the pots) is not colorful yet.
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| Sumac ‘Tiger Eyes’ (Rhus typhina ‘Bailtiger’) |
Amsonia, always a treat –
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| Amsonia hubrichtitii |
The Caryopteris was stingy with blooms this year but I do love it.
I have a difficult time growing altroemeria with the exception of this one – ‘Sweet Laura’. It thrives with little care.
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| Alstroemeria ‘Sweet Laura’ |
One of our few dahlias but a showstopper. Unfortunately, I don’t know the name.
Nicotiana ‘Fragrant Cloud’
And last, but not least, are the ornamental grasses. The most colorful in our garden is Miscanthus sinensis ‘Little Miss’.
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| Miscanthus sinensis ‘Little Miss’ |
Text and photos by Phillip Oliver, Dirt Therapy
easy to clean hygienic floor for food processing room… what materials work and are of least environmental impact?
Hi, we are in Turkey, have an olive grove, invested in a hydraulic oil press, have good results 🙂 we slowly are adding all pieces necessary for a small, but fully functional hygienic clean olive oil processing shop 🙂 only the room itself lacks of proper materials, it’s an old small barn with a low quality uneven concrete floor (5x5m / 15x15ft).
the production potentially makes a mess, we need some floor that is easy to clean, classically these rooms would have concrete with some sealing (like epoxy?) or maybe tiles?
do you know any other options? or which is the option with the least environmental impact?
(building codes / food hygiene laws exist but are not really enforced, we are also “below the radar” as small home producers… we just want to do it for own conscience to have the best conditions for a clean high quality product – everything is so good, the state of the land and old trees, the fast harvesting to pressing, only rainwater and solar power in the processes, would be sad if the final steps happen in a dirty room)
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