http://durgan.org/2017/November%202017/11%20November%202017%20Tempeh/HTML/ 11 November 2017 Tempeh
Tempeh fermented for 30 hours. A teaspoon of molasses and a teaspoon of apple vinegar was added to enhance the fermenting, which it did as evidenced by the vigorous mycelium growth. This is about a ten day supply for one person, a slice a day.
This is my standard method of germinating seeds. Dampen a paper towel and place the seeds between the folds. These sprouted in three days (depends upon the seeds), in the dark, and temperature ~72F. Immediately after emerging from the soil place in bright light. For the initial growing a LED lamp is used with a five gallon pail. Sunlight is used when available.
http://durgan.org/2017/October%202017/31%20October%202017%20Hulling%20Corn/HTML/ 31 October 2017 Hulling Corn
Ten pounds of Indian Corn were dry enough to remove the kernels. The cobs have been drying in the greenhouse. The small hand machine works fine for small quantities. The kernels must be dry to inhibit fungus and mold.
http://durgan.org/2017/October%202017/31%20October%202017%20Nixtamalization/HTML/ 31 October 2017 Nixtamalization
Nixtamalization is soaking the corn kernels in calcium hydroxide for 24 hours. I use colored Indian corn, since I grow it. About three liters of corn mixed with three large tablespoons of calcium powder. I use Mrs. Wages pickling lime. Bring to a boil then turn down the heat and let soak, stir occasionally for 24 hours. The nixtamalized corn is then dehydrated for storage. It is used as one of the grains for my gruel.
http://durgan.org/2017/October%202017/29%20October%202017%20Pawpaw%20Asimina%20triloba%20harvest/HTML/ 29 October 2017 Pawpaw Asimina triloba harvest
Weather is getting colder so decided to pick the fruit off the Asimina triloba commonly called the Pawpaw tree. Five pounds were picked. Over the season about ten pounds were picked total from two trees. The fruit is sweet and is edible as soon as deemed of sufficient size. After picking the fruit ripens in about three das on the counter top.
http://durgan.org/2017/October%202017/29%20October%202017%20Making%20Cannabutter/HTML/ 29 October 2017 Making Cannabutter.
Cannabutter is the final step to produce edibles. It can be a tedious procedure, I have tried to simplify by using the double boiler method after decarboxylation. Eliminating the trimming reduces a lot of diddling. After the cannabutter has been double boiled for about three hours the process is essentially finished. The solids can be strained or ingested. A teaspoon is about an initial dosage.
http://durgan.org/2017/October%202017/29%20October%202017%20Tempeh/HTML/ 29 October 2017 Tempeh.
Tempeh fermented for 36 hours. A teaspoon of molasses and a teaspoon of cider was added to enhance the fermenting, which it did as evidenced by the vigorous mycelium growth.
http://durgan.org/2017/October%202017/28%20October%202017%20Decarboxylation%20of%20Marijuana%20using%20Pressure%20Cooker/HTML/ Decarboxylation of Marijuana using Pressure Cooker.
Experimenting with decarboxylation of raw marijuana material it was decided to use the pressure cooker. The internal temperate reaches 240 F almost ideal for decarboxylation. Four batches convinced me the technique worked. How well?
Procedure. Pick the marijuana material. Trim away the larger leaves and stems. Loosely stuff the end product into liter jars. Install canning lids. Place in Pressure Canner and cook for 15 PSI for one hour. Let cool. Store in refrigerator. Use as required. No rot or mold can take place since inside of the jar is pressure steamed vacuum sealed.
http://durgan.org/2017/October%202017/24%20October%202017%20Pawpaw%20Asimina%20triloba/HTML/ 24 October 2017 Pawpaw Asimina triloba
Six pawpaw fruit were taken off the ground under the Asimina triloba tree. This is the most collected on one day. So far this year ten fruit have been collected. It appears even green color the fruit is still sweet. There appear about 15 or more more to ripen. There are two trees. Delicious to eat, skin and all.