Guest Post: Paul Wheaton, Permie Supreme

This one article will give you enough great permaculture ideas to keep your brain racing for at least a week... FeatherJack

BIO: Paul Wheaton is is the tyrannical ruler of two on-line communities. One is about permaculture and one is about software engineering. There is even one for Missoula. Paul has written several permacutlure articles starting with one on lawn care that he presented at the MUD Project 17 years ago, including articles on raising chickens, cast iron and diatomaceous earth. Paul also regularly uploads permaculture videos and permaculture podcasts. In his spare time, Paul has plans for world domination and is currently shopping for a hollowed out volcano in the Missoula area, with good submarine access.



Keep those branches, twigs, rotten logs and Christmas trees!

That stuff is gardener's gold! Organic matter!

Winter is the season for pruning trees. Sometimes taking out dangerous trees. I am mystified when people haul the wood away and in the sping they spend money for mulch. And equally mystified by people that rent an obnoxious, loud, smelly chipper.

here is a quick list of a dozen things that can be done with that wood, keeping it on your property and not having to fool with a chipper.

1. Make your own mulch: A huge branch can be reduced to flat mulch in about two minutes with a pruner. I usually clip at the bends in the tigs and branches. A huge pile of branches and twigs will become about 30 times smaller in 15 minutes.



2. Cover it in soil to make hugelkultur. This is best with the logs (green logs work too) and thick branches. This makes for a richer soil that needs less watering. Some people have built tall raised garden beds with this technique and they have a normal garden that doesn't need water all summer. This is an excellent use for a

Thermal Cooker Recipes

Recipes – All « The Thermal Cooker Thermal Cooking Weblog

Here are some recipes from Thermos:
Thermos Corned Silverside.
1 ½ to 2 kilogram piece of Corned Beef (choose a square cut piece to fit easily)
2 Bay leaves
1 large Onion
3 strips of Orange peel
4 Cloves
2 tablespoons of Brown Sugar
1 cup of Balsamic Vinegar
1 tablespoon of Mustard
½ a tablespoon of Peppercorns
Water to cover.
Simmering time on the stove top: 30 minutes
Thermal Cooking time: 3 to 4 hours minimum.
Place all the ingredients into the inner pot.
Bring the contents to the boil.
Reduce the heat to a simmer.
Simmer gently for 30 minutes with the lid on.
Turn off the heat and transfer the inner pot to the outer Thermal Container.
Leave to complete the cooking for 3 to 4 hours minimum.
You can add the required vegetables whole with the corned beef while it is being simmered or else you may wish to freshly cook vegetables to serve with the corned beef when you are ready to eat.