farm update

a small family does natural farming down a Philippine village by the sea

Archive for August 2011

Carbonizing Rice Hull

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During my travels in Mindanao late last year, I took time to see my old friend in Zamboanga Sibugay. When she learned that I am now into natural farming, she took me to a friend of hers, who has a small family farm, successfully integrating the raising of vegetable, rice, and animals like pigs and ducks using the natural farming system.

At the entrance to the farm are a mound of rice hulls. I have never carbonized rice hulls before, as I had to source them out of my own place, so I asked him how he does it. I particularly want to see his carbonizer, and might need a pointers or two how to do the whole process.

Some farmers fabricate their own carbonizer, out of a tin can, puncturing holes on its side, and allowing for air to escape at the top by inserting a metal tube.  One gets the fire going by filling the tin can with fully-lighted wood, then dumping the rice hulls all over it. Smoke emanating from the top tells you its working, and as blackened rice hull appears anywhere, just add more so they get carbonized as well.

But this farmer taught me otherwise.  Why not get a good fire going,  heap upon it a good pile of rice hulls, and so on.

a good smoke comes out of burning rice hulls

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Written by Veni

August 23, 2011 at 12:19 pm

Posted in farm update

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80 to 170

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You raise a pig, sell it for 80 bucks live weight, and when you want to buy pork they give it to you for 170 per kilogram.

In some parts of the country the figure is much better. Not here.

Written by Veni

August 17, 2011 at 11:18 am

Posted in farm update

Fermented Oregano: concoction for a rainy day

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The last month had been overly wet, what with the typhoons coming like a celestial parade,  going out and arriving without delay from one another.

Overworking, I think I got wet in the rain as well, that I went down with something like flu. As I cannot afford to be sick these days,  I retreated in bed with a book, and feeling somewhat well, got busy once again. The relapse was worse. My eyes burned like hell on earth. And the most miserable thing about it, I started coughing.

I reach out for my fermented oregano. It had aged a bit, maybe around two months old, that the taste borders like an alcoholic beverage. No wonder they made this into a wine now, as in oregano wine. It is my natural armor even for a slight cold, or maybe a single sneeze. Why, it tastes so much better than my regular everyday 3C.

Fermented oregano and 3C are concoctions right from my own kitchen, some of the ingredients picked straight from the garden.  I am the kind of person who usually doesn’t  do painkillers, though I understand the importance of technological advancement in the form of medicinal capsules and such. But for a simple cough, the herbal plant oregano will do just fine.

Let’s drink to that.

Written by Veni

August 2, 2011 at 8:18 pm

Posted in Natural Inputs

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