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Blacksmithing garden tools DIY

The ancient art of blacksmithing developed long before there was any electricity or power anything.  Things were made by hand in the “backroom” but using techniques that could still be replicated tomorrow if our future was “off grid” and we were living on farms or villages cut off from the larger outside world.  We could make our own garden tools.


Master blacksmith Jack Parks of Piedmont SD works on various projects with metallurgical engineering students at the South Dakota School of Mines and Technology in Rapid City.  Students in the Bladesmithing video are “using my place to forge their entry to a nationwide competition with other colleges,” he says.


Some of the equipment in the video is powered, of course, but based upon ancient practice, so the processes can be brought back.  Students are working on a Viking sword, but the same techniques can produce a variety of garden tools if no manufactured ones were available.

NEWS ALERT: the Metallurgical Engineering Department at the South Dakota School of Mines and Technology never felt like an underdog in San Diego earlier this month [March 2017] as it seized first place in an international competition among universities, winning the Grand Prize by forging a historic Norwegian langseax sword:  “The sword was forged by a student team representing the South Dakota School of Mines, with steel smelted in a historic manner with local materials gathered from the Black Hills.” 


(forwarded by a Black Hills gardener)

News

Drowning In Tomatoes? Try Something Different This Year.

 

If you’re a home gardener about to drowned in tomatoes rolling in off the vines and demanding to be consumed before they go bad, hang on. Here comes a life preserver.


I chop up a small bowlful of fresh very ripe tomatoes, add chopped red onion or scallions, minced garlic, chopped fresh basil, and extra-virgin olive oil.  I sometimes add Kalamata olives. I make this dish in the morning and let it set on the kitchen table all day. By evening meal time, the flavors have melded nicely, and I serve it over hot cooked spaghetti noodles and top it with fresh grated parmesan for an easy meal on a hot summer day.


other such survival gardening from Off the Grid News