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Constructing a home-made bin

 

We explain and illustrate the most simple and least expensive way to construct a home vermi-composting system.

Begin with a 9 gallon Rubbermaid Roughneck tub - as illustrated in the first photo (below). Because you will need to drill holes in it for air, you might want to avoid the harder, almost transparent planstic storage tubs which have a tendency to crack when the holes are being drilled. Drill 3/8" holes on a 3-4 inch grid on the top, the bottom, and all four sides. (The worms will not leave the bin because they are photophobic--they avoid light. They also want to stay where it is dark, damp and a food source.)



 

 

Fill the bin about 1/3 to 1/2 full of shredded, saturated with water newspaper  as illustrated in photo 2. Avoid all the shiny sections, the "blow ins" that might be included with the newspaper. The colored newsprint is fine since the colors are soy-based. Plunge the shredded paper into a bucket of water  until is is saturated and then squeeze it lightly and put it, still dripping, into the bin.

 

Then, place your redworms and a portion of the food material and castings that was in their prior bin on top of the wet newspaper. Add the food for them and finish filling the bin with wet, shredded newspaper. Put the lid on the bin and you are done. The worms are ready to go to work.

 

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Summer Food in Wintry February

 

16 Popular Foods You Didn’t Know You Could Freeze

1. Garlic – You can freeze whole garlic, garlic cloves or chopped fresh garlic. Frozen garlic does lose some of its texture, but the flavor remains intact.

2. Corn – You can freeze fresh-picked corn on the cob for up to one year. Pack it in freezer bags — husk and silk and all. For store-bought corn, husk and blanch it before freezing.

3. Avocados – The bad news is that frozen avocados lose their consistency. The good news is that they do not lose their taste, so you can use them for guacamole or dressing. Wash and halve them before peeling. Freeze as halves, or puree them with lime or lemon juice and then store for up to eight months.

4. Mushrooms — You can freeze raw button, creminis and portabellas mushrooms for later use. Chop and slice mushrooms and then spread them on a cookie sheet. Freeze. Then transfer the pieces to bags or containers.

5. Onion – You can save chopping time – and tears – by freezing onion for cooking later. Store peeled, chopped onion in plastic freezer bags. The best part is you can just toss them into your recipes without thawing them first.

6. Hummus – Scoop your fresh hummus into plastic containers. Then drizzle a thin layer of olive oil on the top to keep it from drying out. Thaw in the refrigerator for 24 hours before mixing and serving.


more such winter gardening from Off the Grid News