https://www.youtube-nocookie.com/embed/_KKq-0C6NW4?rel=0&autoplay=0&showinfo=0&enablejsapi=0

In addition to the strategies described in the video, devising an ethical breeding program can yield the greatest overall benefits. An ethical breeding program is one that is designed to promote the health and welfare of the animals being bred, while also minimizing any negative impacts on the environment or other animals. Ethical breeding programs prioritize the well-being of the animals and strive to minimize any negative effects on genetic diversity or other aspects of the population.

Some key components of an ethical breeding program may include:

1. Maintaining genetic diversity: Ethical breeding programs work to maintain genetic diversity within the population, in order to reduce the risk of genetic issues that can arise from inbreeding or other breeding practices.
2. Ensuring animal welfare: Ethical breeding programs prioritize the health and well-being of the animals being bred, providing them with appropriate housing, nutrition, and veterinary care as needed.
3. Minimizing negative impacts: Ethical breeding programs work to minimize any negative impacts on the environment or other animals, through responsible breeding practices and appropriate management of the population.
4. Transparency: Ethical breeding programs are transparent about their practices and outcomes, sharing information with other breeders and interested parties in order to promote the development of best practices and the overall well-being of the animals being bred.

Ultimately, the goal of an ethical breeding program is to promote the health and welfare of the animals being bred, while also ensuring the long-term sustainability of the population and minimizing any negative impacts on the environment or other animals.

Here’s a few traits that I would look for in my breed and resulting strains:

1. Rapid growth rate
2. Abundant breast meat
3. Four legs and no wings (I can dream!)
4. Calm and friendly demeanor
5. Heat and cold tolerant
6. Hard feathers for repelling rain and snow
7. Predator resistant: Smells and sees predators at a distance, alerts, and runs for cover. Feather colors and patterns provide good camouflage.

Other traits could be dependent upon your goals. Perhaps, you want an SUV chicken that free ranges, lays eggs in the coop, and is meaty enough to make a good stewer when she is too old to lay eggs.

For pastured poultry (raised in movable pens or shelters on grass), I’d start by crossing a White Plymouth Rock rooster with a dozen or so Cornish hens to create your own Cornish Rock breed.  I would also try developing the Delaware chicken by crossing a Barred Plymouth Rock rooster to New Hampshire hens.  I think that the Delaware could be an excellent utility breed for both eggs and meat.

Another utility breed that homesteaders should consider is the German Bielefelder. This is a very large breed that is good for meat and eggs. It is hardy and cold tolerant. They like to free range and do well on pasture.

I have learned that I can co-culture layers and broilers.  I designed a coop that is low to the ground.  The Cornish Rocks do not roost, they get too large and cannot jump, but they will go inside the coop at night after a day of free ranging and foraging as long as the ramp is not too steep.  My layers are Barnevelders and they tend to head in early to roost.  The Cornish Rocks hang around and eat and drink until it’s nearly dark, then they head in and find a spot on the floor to the side of the roost.  So, it is possible to forgo the Salatin chicken tractor design (often used to shelter broilers on pasture) and use a “lowrider” version of his Eggmobile type structure to house both breeds.

I was in 4-H when I was a kid and won many blue and purple ribbons with my Red and Copper Satin rabbit breeds.  Developing your own lines is fun and fulfilling.  I recommend keeping good records.  All of my rabbits had identifying tattoos on their ears and pedigrees. With chickens, I’d maintain pedigrees and use leg bands for identification.  I suppose you could use chips, too.  Chew carefully!

By selecting a breed and a breeding program that works best for you, you can create your own resilient, sustainable chicken breed and eliminate your dependence upon the failing, centralized food system.

Here’s a few more interesting links:

https://www.adelaidechickensittingservice.com/blog/creating-a-cross-breed

https://www.thepoultrysite.com/articles/poultry-genetics-for-pastured-production

Predatory nematodes are tiny, worm-like organisms that feed on other soil-dwelling creatures such as insects and mites. These microscopic predators have been gaining popularity in the agricultural industry as a natural and effective way to control pests without the use of harmful pesticides.

The agricultural use of predatory nematodes involves introducing them into the soil to target specific pests that cause damage to crops. There are different species of predatory nematodes that are effective against different pests, and their effectiveness depends on factors such as temperature, moisture, and soil type.

One of the most commonly used species of predatory nematodes is Steinernema feltiae. These nematodes are effective against a wide range of soil-dwelling pests such as fungus gnats, root aphids, and thrips. They work by infecting the host pest with a bacteria that kills it, and then feeding on the decomposing pest.

Another species of predatory nematode used in agriculture is Heterorhabditis bacteriophora. These nematodes are effective against a variety of soil-dwelling pests including grubs, weevils, and other beetle larvae. Heterorhabditis bacteriophora nematodes have a unique behavior where they release bacteria that kill the host pest before feeding on it.

Predatory nematodes are typically applied to the soil as a liquid solution or powder that is mixed with water. The nematodes can be applied directly to the soil or injected into the soil around the base of the plants. Once introduced to the soil, the nematodes will seek out their target pests and begin their hunt.

One of the benefits of using predatory nematodes is that they are completely natural and do not harm beneficial insects, plants, or the environment. They also do not leave any harmful residues on crops, making them a safe alternative to traditional pesticides.

Another advantage of using predatory nematodes is that they are highly effective at controlling pests. They are able to target pests that are difficult to control with other methods, such as those that live deep in the soil. Predatory nematodes are also able to attack pests in their early stages of development, before they cause significant damage to crops.

Overall, the use of predatory nematodes is a promising alternative to traditional pesticides for pest control. They offer a natural and effective solution for farmers and growers, while also promoting sustainable agriculture practices such as no-till gardening and farming. As more research is conducted on the effectiveness of different species of predatory nematodes, we can expect to see them play an increasingly important role in pest management strategies for agriculture.

You can purchase predatory nematodes from naturescontrol.com Use coupon code Drew10 and save 10% on your order.

It feels good to have a freezer full of meat. Ours are filled with chicken that we raised and processed ourselves and beef that we purchase in bulk from our friends who raise grassfed cattle. However, I often worry about losing power for an extended period of time or forever. Of course, I have multiple gasoline powered generators, but what happens when my fuel reserves are depleted and the fuel stations are closed? How do I prevent my meat from spoiling? Well, I have a few options including using alternative fuels like ethanol or biogas to power the generators; however, it would be a waste of fuel to continually run the freezers during a long term or permanent grid down condition.

It seems that the best options for preventing spoilage of our meat are to preserve at least some of it now and be prepared to preserve the rest during an shtf extended grid down event.

Preserving meat has been a crucial aspect of human survival for centuries. With the advent of modern technology, several methods of meat preservation have been developed, but some traditional methods such as canning, smoking, and drying are still popular among people who prefer natural and traditional ways of preserving meat. These methods not only help in preserving meat for an extended period but also enhance its flavor and nutritional value.

Canning

Canning is a popular method of meat preservation that involves sealing the meat in airtight containers or jars after heating them to a temperature that kills all the bacteria present in it. The heat treatment also destroys enzymes that cause spoilage, ensuring the meat is safe to eat for an extended period. Canned meats are a popular choice for people who live in remote areas or those who want to have meat available year-round.

Here is a recipe for canning meat:

Ingredients:

• 5 pounds of meat (beef, chicken, or pork)
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 2 cloves of garlic
• 1 bay leaf
• Water
• Canning jars

Directions:

1. Cut the meat into small pieces and season with salt and pepper.
2. Crush the garlic and add it to the meat. Add the bay leaf.
3. Place the meat in a large pot and add enough water to cover the meat.
4. Bring the water to a boil, then reduce the heat and simmer for 2 hours.
5. Sterilize the canning jars by boiling them for 10 minutes.
6. Remove the meat from the pot and pack it into the sterilized jars.
7. Fill the jars with the broth from the pot, leaving 1 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth, then place the lids on the jars and tighten the bands.
9. Place the jars in a canner and process for the recommended time, depending on the type of meat and the size of the jar. For example, quart jars of beef or pork should be processed for 90 minutes at 10 pounds of pressure.
10. Remove the jars from the canner and let them cool. Check the seals to ensure they are tight, then store the jars in a cool, dry place.

Smoking

Smoking is a popular method of meat preservation that not only helps in preserving meat for an extended period but also enhances its flavor. Smoking also gives meat a distinct aroma and color. Smoking meat involves exposing it to smoke from burning wood or charcoal. The smoke contains compounds that inhibit the growth of bacteria and other microorganisms that cause spoilage.

I recommend using a smoker that is heated with charcoal instead of an electrical heating element. My favorite is the little “El Cheapo” Brinkmann with some minor modifications. I bought mine over decade ago for $30. I scavenged a thermometer from an old barbecue in the scrap pile at the local landfill and drilled a few 3/8” holes in the bottom of the charcoal pan to improve airflow.

Here is a recipe for smoking meat:

Ingredients:

• 5 pounds of meat (beef, chicken, or pork)
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 2 cloves of garlic
• 1 tablespoon of brown sugar
• 1 teaspoon of paprika
• Wood chips (hickory, applewood, or mesquite)

Directions:

1. Cut the meat into thin strips and season with salt, black pepper, and garlic.
2. In a small bowl, mix the brown sugar and paprika, then rub the mixture onto the meat.
3. Preheat the smoker to 225°F and add wood chips to the firebox/pan.
4. Place the meat in the smoker and smoke for 3-4 hours, or until the meat reaches an internal temperature of 160°F.
5. Remove the meat from the smoker and let it cool. Store the meat in airtight containers or plastic bags in a cool, dry place.

Drying

Drying meat using a food dehydrator is a simple and effective way of preserving meat. The dehydrator removes moisture from the meat, making it less prone to spoilage and bacteria growth. I use a Presto food dehydrator that I purchased at Bi-Mart. Sometimes, there are good deals on beef strips that are approaching their sell by date. I’ve made delicious jerky and dog treats with this dehydrator.

Here is a recipe for drying meat using a food dehydrator:

Ingredients:

• 2 pounds of meat (beef, chicken, or pork)
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 2 cloves of garlic
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• 1 teaspoon of Worcestershire sauce

Directions:

1. Cut the meat into thin slices, making sure that they are all roughly the same size. It is important to cut the meat against the grain to make it easier to chew.
2. In a small bowl, mix the salt, black pepper, garlic, onion powder, paprika, and Worcestershire sauce. Mix well.
3. Place the meat in a large bowl, and pour the spice mixture over the meat. Mix well, making sure that all of the meat is coated with the spice mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
5. Remove the meat from the refrigerator and arrange the slices in a single layer on the trays of the food dehydrator. Make sure that the slices are not touching each other.
6. Turn on the food dehydrator and set the temperature to 145°F. It is important to follow the manufacturer’s instructions when using the dehydrator.
7. Let the meat dry for 6-8 hours, or until it is completely dry and brittle. Check the meat periodically during the drying process to make sure that it is drying evenly.
8. Once the meat is dry, remove it from the dehydrator and let it cool completely. Store the meat in an airtight container or plastic bag in a cool, dry place.

Drying meat using a food dehydrator is an easy and effective way of preserving meat. It is important to make sure that the meat is completely dry before storing it, as any remaining moisture can cause the meat to spoil. By following these simple steps, you can enjoy delicious and healthy dried meat anytime.

Here’s a recipe for homemade Spam aka “Lamb’s Spam!” using pork and beef that can be canned in large mouth Mason jars using a pressure canner:

Ingredients:

• 2 pounds ground pork
• 1 pound ground beef
• 1 cup ice water
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon pink curing salt #1
• 1/4 teaspoon paprika
• 1/4 teaspoon coriander
• 1/4 teaspoon mustard powder

Equipment:

• Large mixing bowl
• Meat grinder or food processor
• Meat thermometer
• Large mouth Mason jars with lids and bands
• Pressure canner

Instructions:

1. In a large mixing bowl, combine the ground pork and beef with the ice water and mix thoroughly.
2. Add the salt, pepper, garlic powder, onion powder, pink curing salt, paprika, coriander, and mustard powder to the meat mixture and mix thoroughly.
3. Using a meat grinder or food processor, grind the meat mixture until it is finely ground.
4. Fill large mouth Mason jars with the meat mixture, leaving 1 inch of headspace.
5. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
6. Place the lids and bands on the jars and tighten them securely.
7. Place the jars in the pressure canner and add enough water to cover the jars by 1 to 2 inches.
8. Close the lid of the pressure canner and bring it up to pressure according to the manufacturer’s instructions. Process the jars at 10 PSI for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars.
9. After processing, turn off the heat and allow the pressure canner to cool down and the pressure to release naturally.
10. Carefully remove the jars from the canner and allow them to cool on a wire rack.
11. Store the canned homemade Spam in a cool, dry place for up to one year.

Note: It’s important to use a pressure canner for this recipe to ensure that the meat is safely canned and free from harmful bacteria. It’s also important to follow the processing times and pressures specified in this recipe to ensure the best results and prevent any risk of foodborne illness.

Using ice water when mixing the ground meat for the homemade Spam recipe helps to keep the meat mixture cold, which is important for food safety. When making processed meats like Spam, it’s important to keep the meat mixture below 40°F (4°C) to prevent bacterial growth. Using ice water helps to keep the meat mixture at a safe temperature while also keeping the meat moist and helping it bind together.

Pink curing salt, also known as Prague powder, is a type of salt that contains a small amount of sodium nitrite. It is used in cured and processed meats to prevent bacterial growth, enhance flavor, and give the meat a pink color. It’s important to use the correct amount of pink curing salt in a recipe to ensure food safety and prevent the growth of harmful bacteria such as botulism.

In this recipe, the amount of pink curing salt is small and used only to enhance flavor and color, so it’s not necessary for the preservation of the canned homemade Spam. However, it’s important to use the correct amount specified in the recipe to ensure the best results. If you cannot find pink curing salt, you can omit it from the recipe or substitute with celery powder, but the Spam may have a slightly different color and flavor.

Celery powder is sometimes used as a natural alternative to pink curing salt in cured and processed meats. It contains naturally occurring nitrates that convert to nitrites during the curing process and can help prevent bacterial growth and give the meat a pink color. However, it’s important to note that the nitrate levels in celery powder can vary and it may not provide the same level of bacterial protection as pink curing salt.

If you choose to use celery powder as a substitute for pink curing salt in this homemade Spam recipe, it’s important to use the correct amount specified by the manufacturer or a trusted recipe source. The amount of celery powder needed may be different than the amount of pink curing salt specified in this recipe, so be sure to adjust accordingly. In general, it’s recommended to use about 2-3% of the total weight of the meat in celery powder to achieve a similar level of protection against bacteria as using pink curing salt.

For example, if you were making a batch of homemade Spam using 2 pounds of meat, you could use between 0.8 to 1.2 ounces (about 23 to 34 grams) of celery powder, depending on the specific brand and quality you’re using. Additionally, it’s important to follow safe food handling practices when using any type of curing or preserving method to reduce the risk of foodborne illness.

Here’s a simple recipe for making celery powder at home:

Ingredients:

• 1 bunch celery

Instructions:

1. Preheat your oven to 175°F (80°C).
2. Wash the celery and pat it dry with a clean towel.
3. Cut off the leaves and the bottom of the celery stalks.
4. Using a sharp knife or a vegetable peeler, remove any tough outer strings from the celery stalks.
5. Cut the celery stalks into small pieces.
6. Spread the celery pieces evenly on a baking sheet lined with parchment paper.
7. Place the baking sheet in the preheated oven and bake for 6-8 hours, or until the celery is completely dry and brittle.
8. Remove the baking sheet from the oven and allow the celery to cool completely.
9. Transfer the dried celery pieces to a spice grinder or food processor and pulse until the celery is ground into a fine powder.
10. Store the celery powder in an airtight container in a cool, dry place.

Note: It’s important to ensure that the celery is completely dry before grinding it into powder. Any moisture left in the celery can cause the powder to clump together and spoil more quickly. You can also dry the celery with a food dehydrator.

Here’s yet another bonus recipe for you guys! Canned Beef Hamburger Patties aka “Lamburgers”!

Canning hamburger patties can be a great way to preserve meat for long-term storage. Here’s a recipe and process for canning beef hamburger patties using a pressure canner:

Ingredients:

• Ground beef
• Salt (optional)

Equipment:

• Large-mouth Mason jars with lids and rings
• Pressure canner
• Jar lifter
• Kitchen timer

Instructions:

1. Start by preparing your pressure canner according to the manufacturer’s instructions.
2. Next, shape the ground beef into patties that are about 1/2 inch thick and slightly smaller than the size of your Mason jars. You can season the patties with salt if desired.
3. Preheat a skillet over medium-high heat and cook the patties until they are browned on both sides but not fully cooked. The patties should still be slightly pink in the middle.
4. As you cook the patties, fill the Mason jars with the partially cooked patties, leaving about 1 inch of headspace at the top of each jar.
5. Use a clean, damp cloth to wipe the rim of each jar and ensure it’s free of any grease or food particles.
6. Place the lids on the jars and screw on the rings until they are finger-tight (not too loose, but not too tight).
7. Place the jars in the pressure canner according to the manufacturer’s instructions, making sure they are not touching each other or the sides of the canner.
8. Add water to the pressure canner according to the manufacturer’s instructions and place the lid on the canner.
9. Turn the heat to high and allow the canner to come up to pressure. Once it has reached the desired pressure (10-15 psi), start the timer for 75 minutes (for pint jars) or 90 minutes (for quart jars).
10. After the time has elapsed, turn off the heat and allow the canner to cool down naturally. Do not try to cool it down by running cold water over it.
11. Once the canner has cooled down and the pressure has returned to zero, carefully remove the jars using a jar lifter and place them on a towel to cool.
12. Once the jars have cooled completely, remove the rings and check the seals by gently pressing down on the lids. If the lids don’t move or make a popping sound, they are sealed properly.
13. Label the jars with the date and store them in a cool, dry place.

Note: It’s important to use a pressure canner for this recipe, as it’s the only safe way to can meat products. Additionally, be sure to follow all safety guidelines for canning to prevent the risk of botulism or other foodborne illnesses.

Using parchment paper between the patties is a good idea to prevent them from sticking together. To do this, you can place a piece of parchment paper between each patty as you stack them inside the jar.

It’s important to note that the parchment paper should be cut to the same size as the hamburger patties to ensure that it fits properly inside the jar. Additionally, be sure to press the patties down firmly inside the jar to remove any air pockets and to ensure that they are packed tightly.

Ants, those pesky insects belonging to the family Formicidae, can cause significant problems in your garden or greenhouse. While they don’t directly harm plants, their activities have wide-ranging consequences for crop production. These tiny creatures have an insatiable fondness for the sweet honeydew produced by Scales, Mealybugs, and especially Aphids. In fact, they go as far as herding these pests from plant to plant to encourage greater honeydew production. Moreover, ants diligently protect their captive herds from their natural predators, making it crucial to control ant populations, when using beneficial insects.

In addition to the problems caused by ants, these pests can also construct nests within raised garden beds, grow bags, and nursery pots. They can find their way under equipment that is infrequently moved, such as water tanks and reservoirs. These hidden nests can create further challenges for ant control and management efforts.

To combat ant infestations in such scenarios, incorporating predatory nematodes has proven to be particularly effective. When applied to the soil, nematodes have the opportunity to encounter ant nests and the developing ant larvae within them. Predatory nematodes infect and kill ant larvae by releasing an insect toxic bacteria upon contact, disrupting the ant colony’s lifecycle and gradually reducing the overall ant population. By targeting the vulnerable larvae stage, predatory nematodes can have a significant impact on ant populations, aiding in the management of ant infestations.

Moreover, entomopathogenic nematodes (EPN) have been found to possess an interesting deterrent effect on ants. When EPN infect and kill insects, including ant larvae, the bacteria release chemical cues that serve as signals to nearby ants. These chemical signals act as alarm pheromones, indicating the presence of a threat to the ant colony. In response, ants may exhibit avoidance behavior and relocate their nest to avoid the area where EPN are present. This relocation can help disrupt the ants’ established foraging routes and reduce their impact on gardens, lawns, greenhouses, and farms.

To maximize the effectiveness of predatory nematodes and their deterrent effect on ants, proper application is crucial. Following the application instructions, providing sufficient soil coverage, and ensuring targeted treatment of areas with ant nests are essential steps. By strategically applying predatory nematodes and creating an environment where ants perceive a threat, there is a higher likelihood of deterring ants and potentially causing them to relocate their nest away from the targeted area.

It’s important to note that different ant species may respond differently to EPN and their deterrent effect. Monitoring the ant population and considering repeated applications may be necessary to achieve long-term control and discourage ants from returning to the treated area.

When confronted with ant infestations, incorporating predatory nematodes into an integrated pest management approach offers a natural and targeted solution for controlling ants and effectively managing ant populations. By utilizing the deterrent effect of EPN, gardeners and farmers can improve their ant control efforts, minimizing the impact of ants on crops.

Save 10% on Nature’s Control Predatory Nematode Double Death Mix by using code Drew10 at https://naturescontrol.com

The-powers-that-should-not-be are pumping carbon dioxide from the atmosphere; compressing it into liquid; and pumping it across the country in decommissioned natural gas pipelines. Then, it is pumped underground.

The intended consequence of this is a constraint on the supply of natural gas and a reduction in CO2 that will reduce crop production as plants crave 4x more CO2 than is in the atmosphere.

If you are a prepper or homesteader, you must get Masterblasterpilled and focus on producing feed, food, and fuel. You must develop new skillsets to survive and thrive. You also must learn how to prioritize as well.

Right now, you need to prepare for fall and winter crop production with reduced CO2. Plants need about 1200 ppm of CO2 for photosynthesis. Air has about 300 ppm. In a greenhouse, plants use up almost all of the CO2 in the air within the first hour of daylight. Then, photosynthesis slows substantially until a door is opened or a fan pulls in fresh air.

Stacking functions is the key to effectively utilize your resources. To create an ongoing supply of CO2 inside of your greenhouse, you need something to generate it. This can done with fish in an aquaponics system, small livestock such as rabbits, or fermentation. Today, let’s focus on fermentation as this is an easy way to get carbon dioxide production going in your greenhouse.

To begin with, you need a vessel like a bucket. I like 7 gallon buckets. Fill the bucket with 5 gallons of room temperature water. Mix in 2 pounds of sugar per gallon of water. Mix it up really good. Then, sprinkle in a packet of dry yeast. It can be baking, brewing, or wine making yeast. If you have access to it, I’d use EC-1118 winemaking yeast. Cover the bucket with a towel or a loose fitting lid and place it in the greenhouse. It will ferment vigorously for about 10 days and produce lots of carbon dioxide. If you have a big greenhouse, add more fermenter buckets. In hillbilly jargon, this is called a “sugar wash” or a “sugarhead”.

When it’s done fermenting, you will have a sour tasting beer that is about 13% alcohol by volume. Make sure to add more fermenters to your greenhouse each week for a continuous supply of gas. Your crop production will increase by about 1/3. I’m speaking from experience.

Over the past decade, most farmers in the organic, sustainable, and regenerative agriculture industry have heeded the warning that we’ve reached “peak phosphorous”; phosphorous being a nutrient produced through the mining of phosphate rock. During the lockdown, we saw disruptions in the distribution of nitrate fertilizers and then several suspicious fires at fertilizer plants followed by the war on nitrogen that has been regulating farmers out of business.

All of this has contributed to a rise in food costs and has bolstered the overpopulation narrative that is being pushed by the technocratic elite who benefit through “crisis investing” in degrading solutions like fake vaccines and culinary insects. It doesn’t have to be this way as has been proven by many organic farmers and permaculture mavericks.

Fertilizers have long been recognized as essential agents in enhancing plant growth and improving crop yield. However, it is not just the chemical composition of these fertilizers that plays a pivotal role in promoting healthy plant growth; the presence and collaboration with beneficial soil microbes are equally essential. Furthermore, fertilizer doesn’t have to be produced in a factory or mined. It can come from livestock manure, humanure, compost, worm castings, insect frass, chicken litter, biochar, algae, anaerobic digestate, and many other sources. In this article, we will explore the symbiotic relationship between fertilizers and these unsung heroes of the underground world – beneficial bacteria and beneficial fungi.

Mycorrhizae: Earth’s Natural Nutrient Superhighway

Mycorrhizae, often referred to as the “hidden half” of plants, are a group of beneficial fungi that form a mutualistic association with the roots of most plants. This fascinating partnership is a classic example of nature’s ingenuity, as mycorrhizal fungi provide plants with several crucial advantages:

• Enhanced Nutrient Uptake: Mycorrhizae extend the reach of plant roots by forming a network of mycelium, which can access nutrients and water sources that would otherwise be out of reach for plants.
• Disease Resistance: They act as a barrier against pathogenic fungi and bacteria, thereby protecting plants from soil-borne diseases.
• Stress Tolerance: Mycorrhizae help plants withstand environmental stressors like drought and high salinity, making them resilient in challenging conditions.

When combined with fertilizers, mycorrhizal fungi create a potent partnership. Fertilizers provide essential nutrients, while mycorrhizae increase nutrient absorption, improving plant growth and health.

Beneficial Bacteria: The Soil’s Microbiome Guardians

The soil microbiome is a complex ecosystem, with beneficial bacteria playing a crucial role in maintaining soil health. Some beneficial bacteria can fix atmospheric nitrogen, making it available to plants in a form they can absorb. Rhizobia and Azotobacter are well-known examples of such nitrogen-fixing bacteria as well as Bacillus subtilus, Bacillus amyloliquefaceans, Bacillus lichiniformis, Streptomyces griseus, and Paenibacillus Polymyxa. Others, such as Bacillus megaterium, facilitate the bio-availability of phosphorous.

These microorganisms improve soil structure, prevent disease, and facilitate nutrient cycling. When fertilizers are introduced into this environment, they can complement the work of these bacteria by providing additional nutrients, thus boosting plant growth.

Trichoderma: The Biocontrol Agents

Trichoderma is a group of beneficial fungi known for their antagonistic relationship with plant pathogens. They compete with harmful fungi for resources, effectively suppressing disease-causing agents in the soil. In addition to their biocontrol capabilities, Trichoderma species can also solubilize phosphorus, making this essential nutrient readily available to plants.

When fertilizers are used alongside Trichoderma, they support these fungi in outcompeting harmful pathogens and further enhancing nutrient availability for plants.

Beneficial Fungi: Guardians of Biodiversity

In addition to mycorrhizae and Trichoderma, many other beneficial fungi, such as Penicillium and Aspergillus species, contribute to soil health. These fungi break down organic matter and release essential nutrients, making them accessible to plants. They also play a role in decomposing dead plant material, promoting nutrient cycling in the ecosystem.

When fertilizers are applied alongside these beneficial fungi, they complement their work by providing supplemental nutrients. This partnership results in healthier, more resilient plants.

Conclusion

The world beneath our feet is a bustling ecosystem of microorganisms that play a vital role in plant health and agricultural productivity. Fertilizers, when used thoughtfully in conjunction with beneficial soil microbes like mycorrhizae, beneficial bacteria, Trichoderma, and other beneficial fungi, can lead to a harmonious relationship that benefits both plants and the environment. This collaboration not only ensures improved nutrient uptake but also enhances plant resistance to disease and environmental stressors. As we continue to explore sustainable and environmentally friendly agricultural practices, leveraging these partnerships with beneficial soil microbes becomes increasingly important.

In this video Drew discusses using temporary electric fencing to keep bears and deer out of your fruit trees.

Drew discusses repurposing hoop houses to create chicken hoops.

Pruning indeterminate tomatoes is a key practice to manage their growth, improve air circulation, and enhance fruit quality. Here’s a detailed guide on how to prune indeterminate tomatoes effectively:

1. Understand the Growth Pattern:

Indeterminate tomato plants continue to grow and produce fruit throughout the growing season until frost. They have a vining growth habit, meaning they will keep producing new shoots and branches. Pruning helps manage this growth, prevent disease, and direct energy to fruit production.

2. Identify Suckers:

Suckers are the shoots that grow in the leaf axils, the junction between a leaf stem and the main stem. They can turn into full-fledged branches with leaves, flowers, and fruit, which can overcrowd the plant.

To identify suckers, look for small shoots or leaves emerging from the space between the main stem and a branch or leaf stem.

3. Decide on a Pruning Strategy:

Single Stem Pruning: Remove all suckers and side shoots, leaving only the main stem. This method is ideal if you want to keep the plant contained and focus on fewer, larger fruits.

Two or Three Stem Pruning: Allow one or two additional suckers to grow, typically those closest to the main stem. This approach increases fruit production while still maintaining control over plant size.

4. Remove Lower Leaves:

As the plant grows, remove the lower leaves that are close to the ground. This helps prevent diseases like blight, which can splash up from the soil onto leaves. Removing these leaves also improves air circulation around the base of the plant.

5. Pruning Process:

Start pruning when the plant is about 12-18 inches tall.

Use clean, sharp pruning shears or simply pinch off suckers with your fingers.

Remove suckers when they are small (about 2-4 inches long). Smaller suckers are easier to remove and cause less stress to the plant.

If you’re removing suckers with shears, cut as close to the main stem as possible without damaging it.

6. Pruning Frequency:

Check your plants regularly (every 1-2 weeks) to remove new suckers and monitor growth. Consistent pruning ensures the plant doesn’t become too bushy and maintains a manageable size.

7. Deal with Large Suckers:

If a sucker has grown too large, you can leave it, as removing it might stress the plant or reduce yield. If you decide to remove it, do so gradually, taking a little off at a time over a few days.

8. Tie the Plant:

As you prune, tie the main stem and any chosen secondary stems to a stake, trellis, or support structure. This helps keep the plant upright, improves air circulation, and makes it easier to prune and harvest.

9. Monitor Plant Health:

After pruning, keep an eye on the plant for any signs of disease or stress. Make sure to water consistently and provide adequate nutrients to support healthy growth.

10. End-of-Season Pruning:

Towards the end of the growing season, remove the growing tips of the main stem and any remaining suckers. This directs the plant’s energy toward ripening the existing fruit rather than producing new growth.

By following these steps, you can effectively manage the growth of indeterminate tomato plants, leading to healthier plants and potentially better yields.

Today, we are hatching chicken eggs in a Nurture Right 360 incubator. The power went out two times about two weeks ago, so we are pleased that at least some are hatching.