"Greetings Andrew, It's so nice to know you and your group at Windward are out there. I'm up in the San Juan Island area of Washington State. I have been very busy the last 2 years and don't spend much time on this site. I have been…"
"Like most things that attract insects and critters, it's best to compost it first or bury it under soil. Don't be surprised if you get maggots, fly larva hatch out. If that happens the birds will swoop in and clean them out, just…"
"I'm on an island in the pacific northwest that was zoned 7a but is now zone 8. Figs do grow here but I've only seen them growing further in on the island where the winds are not as severe. They also get pretty huge!
"Brenda, I've been told that you can just keep it in large sealed bags and put in some moth balls and that will keep the bugs out and kill off the live ones & larva in the fibers. Moth balls give off a gas as they age, hence the reason they…"
I'm a 54 year Mother, Wife, Grandma & Christian who lives on an island and loves to do organic gardening, painting and hang out on the beach. I collect Seaweed for the garden. I'm big into mulching and love Ruth Stout. I do home canning and I love to bake bread. I got the name "Ginny Hopper" from my Grandpa. We would walk on the beach and when encountering the deposited seaweed and disturbing the sand shrimp I'd say "Look at all the Ginny Hoppers"! Blessings!
Latest greatest meal cooked at home:
The garden is providing Swiss Chard, fennel, Pak Choy, and I harvested the last of the beets today.
RECOMMENDED READINGS: The Ruth Stout No-Work Garden Book (I still work like crazy) Animal, Vegetable, Miracle by Barbara Kingsolver, Start with the Soil by Grace Gershuny, Carrots Love Tomatoes & Roses Love Garlic by Louise Riotte
Currently listening to:
I like everything easy going.
My latest DIY project:
More Rock walls for 2012. The garden building and all the composting continues year round and the worms are abundant and happy! I painted the whole house this last summer!
I smoke the salmon for just 20 minutes so it has the smoke taste but still retains enough moisture that it can be canned without adding any liquid. I just smoke it for 20 minutes with heavy smoke and then pressure can it for 75 minutes. I use 8oz jars. I take one bar of softened cream cheese and mash the salmon into it to make a great dip (when its still warm) or a spread (after refridgeration). I have a canning club called the "Pensacola Can Can Club". we have a Facebook page under that name if you wanna take a look.