I’m hoping that the raised bed are dry enough tomorrow to get it done.
I did some more canning this week.
16 lbs of untrimmed tri tip.
I trimmed off the fat and got 5 lbs of rendered fat that I poured into soap molds to make it easier to use later. It’s bagged up in the freezer. I’ll use it in soap and cook with it.
I saved the cracklings to make beef hash with and made 18 pints of roast. No waste at all! Took about 12 hours.
Next week I want to do some chicken and gravy fixings and strawberry jam.
I still have to build one. I did a couple kind of funky hugelkultur deals last year, not very tall. One has been compacted because it’s in the only spot where I could hang the clothesline... But I want to put a frame up and fill it with nice loose topsoil, manure, compost and mulch, fertilize it real good and plant garlic.
I was thinking about garlic on the outside and spinach and chard on the inside using garlic as a barrier against snails and the like.
My other hugel bed got really dry in the summer and I think that’s why I had BER on the San Marzanos. I tried calcium, powdered milk, milk, etc. I think the ground just got too dry.