Today’s walk not finding much yet. It is a new woods, and I have not had time to learn it yet.
Entire family is working on garden boxes. Doing six 4’x4’ and on one 10’x2’ (for three sisters planting). Using up the scrap off the rafters from last years addition. The extended feet are just help anchor them down. I am lining the wood because it is untreated pine. The last one I built lasted 10 years and was still not rotten. I just took it out to help sell my house. Also putting down chicken wire to keep the critter from borrowing up into them. I will post more pics later but having so much fun building them thought I would post some now. Again more practical then pretty. (I have 5 done so far)
I was just wondering, any particular reason you staggered the joints at the corners instead of flushing the boards uniformly? Does this create more stability or is this for aesthetics?
I am going to trim out the top, when I finish my coop and a couple other things. Once the top trim is on I will put in 3/8" corner rods for strength. Probably overkill, but I have the rod and drill bit left over from another project.
Entire family is working on garden boxes. Doing six 4’x4’ and on one 10’x2’ (for three sisters planting). Using up the scrap off the rafters from last years addition. The extended feet are just help anchor them down. I am lining the wood because it is untreated pine. The last one I built lasted 10 years and was still not rotten. I just took it out to help sell my house. Also putting down chicken wire to keep the critter from borrowing up into them. I will post more pics later but having so much fun building them thought I would post some now. Again more practical then pretty. (I have 5 done so far)
I was just wondering, any particular reason you staggered the joints at the corners instead of flushing the boards uniformly? Does this create more stability or is this for aesthetics?
I am going to trim out the top, when I finish my coop and a couple other things. Once the top trim is on I will put in 3/8” corner rods for strength. Probably overkill, but I have the rod and drill bit left over from another project.
The coop is taking forever. I never seem to get more then an hour to work on it at a time. It is at like 70%ish needs roof, doors, floor, trim/gingerbread and gadgets. Walked it outside to make sure I could move it around. I was not bad. I need to hurry the chickens are getting big. Let one of them do a quick inspection.
The coop is taking forever. I never seem to get more then an hour to work on it at a time. It is at like 70%ish needs roof, doors, floor, trim/gingerbread and gadgets. Walked it outside to make sure I could move it around. I was not bad. I need to hurry the chickens are getting big. Let one of them do a quick inspection.
So a bunch of oyster mushrooms bloomed. Today I harvested some for lunch. I never have time to cook decent lunch so here is my quickly receipt for oysters. I make them up in the toaster oven.
Toaster oven oyster mushrooms
3 or 4 cups of oyster mushrooms (see picture)
2 tbs of butter
2 egg whites
Seasoned bread crumbs (I think my wife puts garlic powder black pepper and dried parsley in them)
Old bay 1 to 2 tbs
And some flower to toss the mushrooms in.
Melt the butter and add 2 egg whites.
Add the old bay to the bread crumbs.
Toss mushrooms in flower, then the egg wash, then the bread crumbs. Bake gills up at 450 for 10 min., flip then 10 min. more or till golden brown.
They taste awesome, I do not dip them in anything. I think most dips make oyster mushrooms taste like fish, and if I wanted fish, I would go fishing. I make oysters in just butter all the time. They have a unique taste. I have been told that the foraged oysters taste different from the store bought. I have never bought them, but I can see that being true. The foraged ones seem to all taste different from each other, some stronger tasting and some very mild.
Happy hunting!
So a bunch of oyster mushrooms bloomed. Today I harvested some for lunch. I never have time to cook decent lunch so here is my quickly receipt for oysters. I make them up in the toaster oven.
Toaster oven oyster mushrooms
3 or 4 cups of oyster mushrooms (see picture)
2 tbs of butter
2 egg whites
Seasoned bread crumbs (I think my wife puts garlic powder black pepper and dried parsley in them)
Old bay 1 to 2 tbs
And some flower to toss the mushrooms in.
Melt the butter and add 2 egg whites.
Add the old bay to the bread crumbs.
Toss mushrooms in flower, then the egg wash, then the bread crumbs. Bake gills up at 450 for 10 min., flip then 10 min. more or till golden brown.
They taste awesome, I do not dip them in anything. I think most dips make oyster mushrooms taste like fish, and if I wanted fish, I would go fishing. I make oysters in just butter all the time. They have a unique taste. I have been told that the foraged oysters taste different from the store bought. I have never bought them, but I can see that being true. The foraged ones seem to all taste different from each other, some stronger tasting and some very mild.
Happy hunting!
Hi! I just reblogged your dandelion wine post because my mom and I harvested today & are making some. What I didn’t realize was I’m from the Erie area too! I showed her your blog and we’re both psyched because we love stuff like this.
Right on, I saw your post on the dandelions. Looks like you do a better job of picking the pedals then we do. (We are a little messy). Looking forward to seeing what you two find this summer. Cool to have someone looking around in the same area. Happy hunting.
Hi! I just reblogged your dandelion wine post because my mom and I harvested today & are making some. What I didn’t realize was I’m from the Erie area too! I showed her your blog and we’re both psyched because we love stuff like this.
Right on, I saw your post on the dandelions. Looks like you do a better job of picking the pedals then we do. (We are a little messy). Looking forward to seeing what you two find this summer. Cool to have someone looking around in the same area. Happy hunting.
Flowering trees apples and pears
erieforage 