Great science news from a recent past Part II

The first post of this series was published yesterday. If you feel youve missed on great science revelations that took place in 2014, by all means, go back and check! Today I continue posting some interesting news from pundits everywhere. Caffeine, workforce frustration and salt-propelled vehicles are the articles needing your uttermost attention.

Can we overdose on caffeine? The caffeineinformer posted on the myths and true facts that involve caffeine. Facts like the half-life of caffeine being of 4 to 6 hours or people nowadays starting to show signs of caffeine intoxication. Facts like caffeine withdrawal listed by physicians as a mental disorder.  Solutions? Rutacleanse (Rutaecarpine) to detoxify the body of caffeine, or just reading this interesting article.

Workforce demotivation is a reality - we all know it but it appears that in this time and age everyone is too busy to think plain things. Solutions mostly lie on plain Occams razor attitude, but we think our brains are for complicating rather than simplifying. This incredible article by Dina Gerdeman says it all; an article I found in Harvard Business Schools website and that should be printed and sent to all HR departments in the civilised world. It is so incredibly good I cannot resume it in just a sentence; but I must say that it actually reveals something I have always been against all my life - individual rewards in a company. YES, they lead to a drop in motivation and productivity. I am a navy seal in terms of corporative thinking, we rise together, we sink together. No man should be left behind but worked with.

Saltwater-powered car approved by EU - I actually offered my nephew a toy car of the sort (see image in the bottom). It comes in a million pieces and I think that frustrated him and his father (who is not that science-driven). But to know that the real one (see image on top) is a low-cost, environmentally-friendly car that creates no emissions and might be available in the future... thats great news. Experts say it will cost around a million quid, though :S

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Breeding New Micro Tomatoes

A while ago a very generous person gave me some seeds from a miniature dwarf variety of tomato called Micro Tom.  I am very fond of this variety and am slowly building up numbers of seeds and distributing them to other growers.  This variety carries several miniaturising genes which mean that it only grows a tiny plant less than 10cm tall, this tiny plant can produce a small number of cherry tomatoes.  These cherry tomatoes taste ok and I believe the plants are meant to carry some genes for resistance of various diseases.

Breeding vegetables is enjoyable, but too often progress is slow due to only being able to grow one generation per year.  Creating a new variety of tomato often takes 5 to 10 years or more!  Breeding micro tomatoes can be a lot faster.

In any breeding endeavor the lack of space is always an issue.  After selling the property I no longer have the luxury of space which makes the problem worse.  This has started me thinking a lot more seriously about breeding a few new types of micro tomato by using Micro Tom or another micro tomato as one of the parents.  While I am trying to build up numbers of Micro Tom seeds and distribute them I am also using a small number in breeding projects.

Micro Tom tomato

Micro Tom Tomatoes are good, but they could be better
Micro tomatoes have very short life cycles so several generations can be grown per year.  They are often used in studies as a model organism due to their short life cycle.  From planting the seed to harvesting the fruit and planting that seed takes a little over 3 months.  I can potentially grow 3 to 4 generations a year, this means creating a new variety can take as little as 2 years (but probably a bit more than that).

Micro tomatoes take up a small fraction of the space of a regular tomato which allows for more plants to be grown in a small space.  Growing more plants means faster progress.  Space is always limiting when breeding new vegetables, even if I had acres of greenhouse space I could always use more to create more varieties a lot faster.

People overseas are breeding many new types of micro tomatoes, unfortunately we have no access to them in Australia as importing tomato seed legally is expensive and difficult.  To that end, if we are to have better micro tomatoes then someone in Australia will need to breed them.

Micro Tomatoes

Someone should breed better micro tomatoes
Micro tom, while cute as a button, is not the tastiest tomato in the world.  It is not bad, but it is not great either.  Someone should breed a tastier micro tomato in Australia.

Micro tom, while reasonably productive, could be a lot more productive.  Even though it takes up such little space it would be nice if it were more productive.  Even though it grows and crops well in a small cup of soil I still think the more productive the better.  Someone should breed more productive micro tomatoes in Australia.

Micro Tom grows cute red round tomatoes.  While this is lovely it would be nice to have more variety, apparently there is a small range of various colours and shapes of micro tomato fruit overseas.  Someone should breed several shapes/colours of micro tomatoes in Australia.

Micro Tom can and will grow at any time of year if protected from frost and many people overseas grow them indoors over winter.  Unfortunately if the temperature is too low it can not pollinate properly and can not produce fruit.  While this is only an issue in a small number of places that get cold enough for this to happen it is still an issue.  Someone in Australia should breed micro tomatoes that are more productive in colder temperatures.

One truss with lots of flowers, this would be a good cross for Micro Tom

Some micro tomato breeding ideas
Here are some of my micro tomato breeding ideas.  I have started some of these projects and am several generations through them with plans of releasing some of them soon, others I do not even have the other parent to make the first cross.

Different shaped micro tomato, everyone seems to love roma shaped tomatoes for some reason, so I have started to make a micro roma tomato.  It looks good and tasted great, it is not as productive as it should be but that can be fixed.  When it is more stable and perhaps a bit more productive I may try to sell the seeds through my for sale page.

Micro Roma tomato - the best tasting micro tomato so far

Multiflora tomatoes produce hundreds of flowers per truss, it would be great to have a multiflora micro tomato.  This will increase the productivity vastly making micro tomatoes more than an edible novelty and convince more people to grow them.  This is proving more difficult as the low percentage of leaf area of the micro tomatoes makes creating a tasty multiflora micro tomato a bit of a challenge.  I dont just want a productive micro tomato, I want it to taste good too.  It will happen, it will just take a little longer.

Finding the balance between lots of fruit and tiny plant, this micro tomato is under 9cm tall

Different coloured micro tomatoes are fun and pretty.  While getting the colours in is easy, getting a better tasting coloured micro tomato is the tricky part.  There is little point having an amazing looking micro tomato that does not taste great.  Green when ripe tomatoes tend to taste the best but people tend to shy away from them so I may concentrate on other colours to begin with.  Yellow, tangerine or stripey are always favourites, black (muddy brown) and high anthoycyanin lines are also options.  I dare say I will produce a few different things over the next few years.

Having tomatoes in the midst of winter is great.  Cold weather can prevent pollination in tomatoes.  I would love to one day grow a parthenocarpic micro tomato that can set fruit in cooler weather if protected from frost.  The genes here are a little tricky to work with and I dont have any parthenocarpic tomato varieties to use as parent stock so I have not yet started this project.

Breeding tastier micro tomatoes is interesting as growing conditions play a part in taste.  Different people have different ideas of good tasting tomatoes.  Taste is always going to be one of the traits I want in micro tomatoes.

Breeding new micro tomatoes would be simple and fast if we had access to many types of micro tomatoes with a wide array of genes, but in Australia we dont have access to many at all.  Things go a lot faster if the other parent is a dwarf tomato, but there are so few dwarf tomatoes in Australia that sometimes a regular tomato has to be used.  Luckily it is pretty obvious early on as to which seedlings are micro tomatoes and which are not so culls can be made while the plants are tiny seedlings.


Where to get micro tomatoes
When I have stabilised a few good lines I plan to name them and sell their seeds.  I will most likely list them on my for sale page when they are ready.  This probably wont be for a while yet as I do not have a garden or yard at the moment so progress is slow as everything is growing in pots and most of my seeds are stored away for the moment.

Micro Tomato Seedlings and regular tomato seedlings, it is simple enough to tell which are which

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The winter prune

Over winter we had around 200 fruit trees to try and prune. Needless to say we FAILED. We had 2 weeks over the winter school holidays to try and get it done. And it rained the first week. But we did succeed in getting the apples and pears completed. It was by far a huge learning curve. Neither of us have pruned fruit trees before so we were out there with the book trying to check we were cutting the right bits off.

After about 5 trees we just started hacking randomly. It was going to be far too much work being so precise. the picture above is just one row of our espaliered apples. Below is the end result of our work. I did most of this with Immali wrapped to me all snuggled and warm and sleeping. I so wish I had a photo pruning with her but I dont.

we left the other half till Spring holidays. But again it rained and we could not find the motivation to get it done.

Next year we need a new plan and a system to get the whole orchard pruned ready for fruiting.

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Bamboo Alternative Source of Livestock Feed

For about a year now we have been getting nice big bundles of bamboo trimmings from a friend who grows lots of this wonderful plant in his permaculture garden.  He frequently harvests the poles for building, cutting off the leafy bits and baling them up for us to feed to our livestock.  Bamboo is after all a grass, which is quite high in protein, up to four times as high as other fodder grasses.  The species we have been using are mainly clumping timber (Bambusa oldhamii) and golden bamboo (Phyllostachys aurea).  In Asia, farmers have been feeding their livestock bamboo for hundreds of years.  For us, this is a free and nutritious supplement for our animals.  As the price of alfalfa (and feed in general) is steadily rising, feeding bamboo is one more way we can cut our feed costs.  We have planted several types of clumping bamboo in the hopes that we can produce a small quantity on our own property.  As our knowledge of permaculture design grows we are also planning on planting part of our hillside with quantities of forage trees.  The ultimate goal is to grow as much feed as we can on our small holding. 

The real question about the bamboo is...do they like it.  YES!  The goats and cow strip the poles clean, leaving us with thin branches to use in the garden as stakes or in our hugelkultur mounds. We have even used the leftover branches for mulch. 

Bamboo is versatile with many uses and quite easy to grow.  Just be sure you research how to grow it (or better yet, contain it) before you begin!

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Around the Farm

Busy and whimsical, these not-so wintry days have been full of projects as usual.  Saving seeds from the autumn harvest, shelling limas and screening quinoa.  Spreading mulch before the rains come.  Like most gardeners and farmers, we are planning out what crops to grow, where to plant what.  Thinking about how to refine things to be more efficient while applying knowledge from lessons learned last growing season. 

The bunnies are at the cutest stage with their round bellies and naughty curiosity.  We have been finding them irresistible.  I often discover our boys walking around with their favorite bunny in a sleeve or riding on a shoulder. 

This black one is named Cashew.  They crack me up with their expressions.  ?

Not to mention the attempts to escape.  ?

Seed flats are all planted with kale, spinach, lettuce, chard, collards, peas, beets, turnips, and onions.  Sprouting quietly in the greenhouse. 

The favas are up and maturing.  We still need to plant many more, as well as some other cover crops, crimson clover and purple vetch.

Working on a larger chicken coop made from salvaged pallets.  Its still in the beginning stages but coming along nicely.  We will insulate with straw after the walls and roof are finished. 

More sheet mulched beds were made in the backyard.  The heirloom collards are growing nicely considering they are in part shade. 

We are continuing the swale onto the western part of our property.  This time last year the grass was up to our thighs.  As you can see, since we have had no rain there is no grass.  The hillside is so dry we are extending the swale to replenish the soil. 

Our grey water flows down a hose into the swale and absorbs deep into the hillside. 

Compost piles are being built in different locations around the farm for easy access to materials while gardening.  This hot pile was compiled in layers from the soiled bedding in the goat stalls, grass clippings and other green waste, aged horse manure, and some animal material in the middle (feathers, bones, etc.), then watered and turned every few days. 

There are many chores that need to be done before the rain arrives as we eagerly await planting time. 

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Sick little lambie

Finally we have a lamb, after losing every single one last round.

But this lamb was not well from birth, after a few hours it was still not standing. Poor mum was worried but she was an excellent mum and stood by her baby coaxing it to stand, please stand, please stand is what I am sure her sheep talk was saying. Begging willing her little baby to life. Can lambs be born preemie?

I couldnt stand by and watch this little gorgeous girl go. So we stepped in picked up bub to help and mum followed, she followed the entire length of the paddock, through the gate, through our verandah into our house yard. Twice a day she stood by her bub while I supplemented its milk.

After a week she was doing really well. It was starting to get harder to catch her and hold her while I fed her. So we popped them back with the other sheep. Another week on and this little lamb can run the entire length of the paddock with mum.

This little lamb is most definately not going to end up on the dinner table

.

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February On The Farm

"There are far, far better things ahead than any we leave behind."

-C.S. Lewis

Now that we are past all the hustle bustle of the 6 day permaculture intensive, it has been pretty quiet around here.  There are still a few greens growing in the garden.  The garlic is up in different stages and varieties.

We are enjoying the sweetness of snap peas straight from the pod.  (They rarely make it into the house.)  

Long beds made on contour flow across the hillside.  Some are mulched with straw, some with sheep wool.  The seedlings in the mini-green house are not quit ready for transplanting and the nights are still a bit too cold.  We are itching to get busy in the garden, but for a few more weeks the beds sleep, waiting to be planted.  

Giant colorful mustards draw attention with their spicy purple leaves perfect for salads and stirfrys.

Everywhere the favas are beginning to flower.  The green leaves have a mild, delicious flavor reminiscent of pea shoots.  

The broccoli has been showing itself in almost every meal from breakfast eggs to dinner quiche.  It seems the hens have decided to lay again so more eggs for us!

We have some new residents who are still nameless to date.  Two breeding does that came from a friend, one New Zealand and one Californian.  I am on the lookout for a nice big boy for these gorditas.  

Maydaisy and Hazel have been taking weekend field trips around the neighborhood to grub on the neighbors overgrown backyards.  Everyone definitely gets a kick out of seeing them walk down the street on their leashes.  What, you never saw a pet goat before?  Hmmm.  

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Bone Broth

A poet is someone
Who can pour Light into a cup
and raise it to nourish your
beautiful parched holy mouth

--Hafiz

Tis the season folks to be preparing and using your bone broth.  Winter is a good time to give yourself some extra nutrition, building up your immunity while youre at it.  Found in many traditional cultures throughout the world as a mainstay of the diet and as a base for traditional dishes, bone broth or stock, is not only extremely healthy but also greatly enhances the flavor of your food.  Sally Fallon, the author of Nourishing Traditions writes in detail about the constituents and properties of bone broth which can be prepared from fish, poultry, beef, goat, venison, or any left over bones you have on hand.  The key is the gelatin that acts as an aid to digestion and can sooth and treat many disorders of the digestive tract.  So here are the basics of how its done...


Bone Broth (see Nourishing Traditions specific recipes)
1)  Start out with the bones and any other leftover meat, or parts from the animal, several sorts of bones are best.  The feet, hooves, knuckles, gizzards, or shells (if using shrimp) all make a good hardy stock.  Remember you want the gelatin to be released into the stock so using those knuckles, marrow bones, and feet yields the richest broth.
2)  Place the bones in a very large pot with 1/2 cup of vinegar, cover with water and let stand for 1 hour.  Meanwhile if you have any meaty bones you can roast them in the oven until browned then add them to the pot. 
3)  Bring to a boil, remove all scum that comes to the top.  After skimming reduce heat and add any herbs you like, peppercorns, thyme, sage, etc. 
4)  Simmer stock for at least 12 hours or as long as 72 hours.  I have heard of some people making stock in their crock pots.  As the stock simmers all week long they dip in, here and there, for a mug full or to cook in their rice, then adding water again so the stock liquid does not diminish. 
5)  When you are ready to use your broth remove from heat, strain, cool, and store in glass jars.  Take a moment to notice the bones in the pot.  They should crumble easily showing the marrow.  (This is a great moment to share with children to show them what is inside their skeletal system!)  It is really convenient to freeze the stock for future use. 


As for you vegetarians out there, I know how very foreign this may all sound to you.  I was once in your shoes, but making bone broth gives me a sense of satisfaction that I am providing my family (mostly my growing children) with some essential components of nutrition they can not get elsewhere in their diet.  But if the idea of bone broth is just way too nauseating for you, here are my suggestions...


1)  Either have someone make it for you and use it in your cooking instead of water or,
2)  Make a vegi version which will not have the same constituents as the bone broth but is still full of healing properties ...


Nutrient Dense Vegi Broth
In a large pot of water add the following,
-lots of fresh ginger root
-one or two chopped onions
-fresh chopped garlic
-fresh sliced burdock root
-2-4 large strips of kombu seaweed

Bring to a boil and simmer for a couple of hours making sure the water level doesnt drop too much, you can always add more water.  The stock will become a dark brownish-green color.  Strain and store in glass jars in the fridge or pour some in a mug and add a spoonful of miso to enjoy immediately.  This broth is very good with lots of vegis, mushrooms and udon added then cooked as a soup! 

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Propagating Shitakes

 

Following are some pictures from the shitake propagation class I recently attended.   Although growing this delicious fungi seems easy with just a few basic steps, it is apparently much more difficult to grow shitakes in the Bay Area then in other regions due to our drier climate.  A great resource for learning more about the subject is Growing Gourmet and Medicinal Mushrooms By Paul Stamets. 

Our class began with oak logs that had been aged for 1-3 months.  We drilled holes up and down the logs in a triangular pattern. 

spawn plugs

Each hole was then plugged or inoculated with spawn plugs (ordered from fungi perfecti) that had been removed from the refrigerator the day before to warm up. 

Once the plugs were all firmly inserted into the logs, we brushed melted food grade wax over the holes and the ends to seal them. 

 

At home we soaked our logs in rain water (you can also use spring water) for 8-12 hours.  The logs need to live in full shade and get soaked weekly.  We can  hope to see some fruiting action on our logs after six months (we will be watching for white mycelium growing in the holes and on the ends of the logs). 

My three logs are tucked away in a cool, shaded place.  I just hope I dont forget about them.  It sure will be wonderful to have shitakes growing outside our doorstep. 

Also a video by the Urban Farming Guys, who live in a much wetter climate so their methods are slightly different. 

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Why Good Employees Leave

THIS IS A WARNING FOR ALL SUPERVISORS AND MANAGERS WHO REALLY CARE... NOT

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Fun with strawberry phyllody

My little boy Nanuq grew some strawberries.  At first they were normal strawberries, then they changed.  Just like Nanuq these strawberries are a little odd, kind of complicated, and more than a little bit crazy.   I think that they (both Nanuq and the strawberries) are a bit cute.

I like the look of these strawberries, they are all covered in tiny little bracts instead of tiny flowers and fruits (the part people refer to as seeds).  This condition is known as "phyllody".  I hope that they keep doing this.  We have taken the following pictures.

I am certainly no expert in strawberries so asked a few people who breed them.  I have tried to find out what has caused this and if it is a bad thing, there seem to be three different possibilities that have not been completely ruled out at this stage.

First is "green petal disease".  This is caused by a mycoplasma like organism (often confused with a virus) which is spread by leaf hoppers.  It is a disease which can infect clover.  It can cause phyllody to be expressed in the flowers/fruit.  If this is the cause then the plants should be removed and burned as they will not recover and may infect other plants.  I certainly dont want to infect other plants as I like to eat regular strawberries.  I doubt green petal disease is the cause as the petals are white and it is not showing some of the other symptoms.

The second is a genetic weakness.  This is often seen in varieties such as "malwina" or in some varieties when the runners have been cold stored.  From what I have read they sometimes recover, sometimes dont.  There is a variety of strawberry called the "plymouth strawberry" which showed this trait many years ago and has never recovered.  It only reproduces via runners as it can produce no seeds as it forms no true flowers.  There is a chance that this is part of the cause even though I dont believe that phyllody has been observed in this particular variety before.

The third possibility is the weather.  The plants grew through the hottest and longest summer I have ever experienced, somehow missed out on Autumn, and are now in a weird winter with mostly warm/hot days and cool/cold nights.  If this is the case the plants should recover and produce normal strawberries.

My best guess is a combination of the last two, weird weather combined with a genetic weakness.  If this is the case then we may see some normal strawberries soon or it may keep doing this. I kind of hope they continue to make these crazy strawberries but do not infect any other strawberry plants.  If this is the case then I will try to distribute the plants to interested people.

I do sell some heirloom and perennial vegetables as well as herbs on my for sale page, at this stage I do not sell strawberries but may do so in the future.

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