Author Archives: Durgan

http://durgan.org/2017/December%202017/23%20December%202017%20Kefir/HTML/ 23 December 2017 Kefir Preparation of kefir. This takes a few minutes. Experience has indicated that the culture is present throughout the fermented kefir, meaning there is no point in straining the grains out. Homogenized milk (400ml) is mixed … Continue reading

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21 December 2017 Sexing Marijuana Plants

http://durgan.org/2017/December%202017/21%20Dcember%202017%20Female%20Marijuana%20Plants/HTML/HTML/ 21 December 2017 Female Marijuana plant These plants are about 8 weeks grown from seed. The female plant produces the active material desired and they should not be pollinated for maximum production. This means the male plants must be … Continue reading

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21 December 2017 Lentil/Juice Blended

http://durgan.org/2017/December%202017/21%20December%202017%20Lentil%20Juice%20Blended/HTML/ 21 December 2017 Lentil/Juice Blended Lentils which are low cost and readily available are sprouted and blended with various pressure canned juices. A liter is consumed throughout the day. The mixed juices prepared during the growing season vary depending … Continue reading

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20 December 2017 Male marijuana plants

http://durgan.org/2017/December%202017/20%20December%202017%20Male%20marijuana%20plants/HTML/ 20 December 2017 Male marijuana plants When growing marijuana plants the male plants are undesirable, since they produce pollen to fertilize the female plant. This reduces the active desirable product. The plants are sexed after about two months prior … Continue reading

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19 December 2017 Kefir

http://durgan.org/2017/December%202017/19%20December%202017%20Kefir/HTML/ 19 December 2017 Kefir Making kefir. The grains are supplied from the previous batch. A large spoonful is added to whole pasteurized homogenized milk and allowed to ferment at about 20C for 30 hours until the whey separates from … Continue reading

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12 December 2017 Tempeh

http://durgan.org/2017/December%202017/12%20December%202017%20Tempeh/HTML/ 12 December 2017 Tempeh This is about a ten day supply of tempeh. A slice is cut and eaten daily usually at breakfast. This is my main source of protein. I make a batch in 30 hours, and keep … Continue reading

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12 December 2017 Soup

http://durgan.org/2017/December%202017/12%20December%202017%20Soup/HTML/ 12 December 2017 Soup Soup was made from my preserved material. The liquid is three liters of juiced; corn, tomato, and, eggplant/celery. The other ingredients are dehydrated vegetables. A fresh garlic bulb and some baked potato and onion. Some … Continue reading

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1 December 2017 Soup (Dehydrated Powder)

http://durgan.org/2017/December%202017/1%20December%202017%20Soup/HTML/ 1 December 2017 Soup Soup was made in a double boiler from vegetables dehydrated and powdered and stored in a vacuum pack also jars, when they were in season. The dehydrated produce keeps for long periods at room temperature, … Continue reading

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29 November 2017 Tempeh

http://durgan.org/2017/November%202017/29%20November%202017%20Tempeh/HTML/ 29 November 2017 Tempeh A new batch of tempeh was made. A slice about an inch thick is eaten for breakfast each morning. It is a fine protein source.

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17 November 2017 Brussel’s Sprouts

http://durgan.org/2017/November%202017/17%20November%202017%20Brussel’s%20Sprouts/HTML/ 17 November 2017 Brussel’s Sprouts One of seven Brussel’s Sprout plants were removed. There are about two to three pounds of cabbages from each plant, approximately six servings. The top half were excellent but the bottom half were insect … Continue reading

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