farm update

a family does natural farming down a village by the sea

Archive for October 2011

Used coffee beans in mushroom culture

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Early this month I attended the training on oyster mushroom I had mentioned before in a previous entry. As I am a complete neophyte when it comes to things mushroom, it was very educational for me.

The training center, counting two years experience in growing mushrooms, had been using rice straw as a substrate. Well, they did try others but they had the best yield using rice straw. Taking into consideration their location, which is beside a rice mill sorrounded by rice fields, it is obvious they are right at home of their chosen substrate. For them that is another agricultural waste put into good use.

They would gather fresh rice straw, hung them to keep dry for a few months before using.  For my part, the farm’s location being near the beach, there isn’t much rice field in the vicinity. But since I haul my rice hulls in the neighboring village, perhaps I can squeeze in a few sack of rice straw.

But then here comes the exciting part, reading over comments on Facebook about the many use of used coffee beans, and how Starbucks give them away to gardeners for free. Among others, it can be used as a substrate for oyster mushroom culture. So today we decided to drop by Starbucks along Magsaysay Avenue in Naga City. True enough, there it is, nicely packed by the door, ready to be picked up by anyone.

Written by Veni

October 17, 2011 at 8:22 pm

Fermenting coconut residue (sapal)

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The Bicolanos are known for their love of food cooked in coconut milk. Their food are all the more sensational for their equal love of chili spice. After extracting the coconut milk there is a coconut residue (sapal) that can be fermented and fed to the pigs. And because we Bicolanos cook our food in coconut milk daily, I am left with a lot of coconut residue, and there is even a carenderia I get some every morning.

The sapal can even replace the copra meal in your animal’s grain feed, in case you are mixing your own. Just mix ten (10) parts sapal to one (1) part molasses, or until residue is fully covered, cover tightly and leave in a cool place to ferment for at least three days. Then it’s ready.

left: mix 10 parts sapal to 1 part molasses right: ferment for 3 days

Written by Veni

October 5, 2011 at 11:15 pm

Posted in pigs

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