Tag Archives: farm

Raised Beds for Vole Control (Principle 4 Revisited)

Last March I delved into Permaculture Principle 4: apply self-regulation and accept feedback. One of the topics discussed was vole control. One reader asked for more details about our techniques to deal with them, especially how we construct our raised beds. This post will delve further into how we have approached it, presented through the lens of accepting feedback to make positive changes.

Beets and Carrots, Saved from Voles

Our first few years at Living Land there weren’t that many voles. Our very first potato planting yielded about 15 pounds of potatoes for everyone one pound we planted! Carrots and beets were similarly successful. However, we had also set up something of a vole haven so it was only a matter of time. First of all, we were planting things they loved to eat, both the root crops and young fruit trees with delicious inner bark. I was also creating deep soil and covering it with mulch. Lastly, we have a lot of fencing set up to protect our garden from herbivores and our poultry from carnivores. So, the foxes and coyotes and bobcats can’t get in to help us keep the vole population in check. This resulted in a plummeting number of intact root vegetables at harvest time. Our last potatoes planted directly into the garden yielded 1/2 a pound for every pound we had planted. I’m willing to share, but this was ridiculous!

For a start, we do have two cats who we let out to patrol for rodents.  We do put bell collars on them which in our experience makes it nearly impossible for them to catch birds. It probably also makes it harder for them to catch rodents but we feel this is a reasonable compromise between competing ideals. One of our cats is a much better hunter than the other for some reason. Tabitha, now 18 years old, killed and delivered five voles to me this week alone. Still, that has not been enough to keep our veggies safe.

I tried moving the root vegetables to various parts of the gardens and orchards, but the voles always found them. This is when we decided to try to make special beds to protect our harvest from voles.

Standing Bed with Carrots

For Root Crops: Carrots and Beets

A friend gave us two standing beds made mostly for ergonomic reasons. These are high up off the ground, incredibly easy to work with, and definitely vole proof. However, we’ve also found them difficult to keep watered and in these times of drought that is a real issue. So, we have come up with a design of on-ground, vole-resistant raised beds.

We create them using as many found materials as possible. Steve brings home a lot of discarded pallets that we can use as an initial structure or take apart for the wood. We also had some small pieces of metal roofing that work great for sides.  On the very bottom we staple metal mesh / hardware cloth with a tight weave, usually ¼ inch.  (See below for photos of the process.)  It will eventually rust and rot, we know, but we hope it will take a while and give us maybe a decade of growing. The size of the bed is mostly dictated by the materials we have on hand the space we’re putting it into and we want it small enough that we can move it around to get it started. We put them straight on the ground and then sheet mulch into them, layering manures, seaweed, leaves, etc. The bigger ones we started with some big hunks of wood at the bottom like a hugelkultur bed.

We have been using these for a few years, making new ones each season. Early on a few were just about a foot tall and if grass grew up around them voles would access them from the top. We could tell because the bottom part of the beets and carrots that they usually decimate was fine but the shoulders were gnawed on. We extended the height and made sure to cut back the grass for these and now they are working.

Carrots from Protected Bed

For Potatoes

Plastic barrels have made their way to us over the years, mostly intended as rain barrels. Now that we have invested in much larger containers for rain catchment, we cut these in half, drilled some holes in the bottom and have been using them for potato growing. We are having mixed results. I think that keeping them watered is the biggest issue. Potatoes are very sensitive to getting enough water and it has not been easy to keep these moist. Last year before I planted the potatoes I put a wooden stake into the middle of the barrel. I left it there and would wiggle it around and water into that middle hole, throughout the season. This did seem to work better as less of the water simply ran off

Potato Barrels, Harvest on Top

around the edges. As a bonus, the barrels are somewhat easier to harvest. We can put down a tarp tip over the barrel and pull out the potatoes in the fall. We get nowhere near those original fabulous yields, but it actually felt worth doing this last time with about a 5 to 1 harvest.

 

We will continue to observe, interact, accept feedback and adjust but we are glad to have made some progress in learning to live with these furry, competitive neighbors of ours.

Bottom of be with stapled on wire mesh

Attaching supports to hold sides in place

With sides added

Wood added on top for further structure. Beds placed and planted, now growing well.

Four raised beds, plus a sheet mulched mound ready to plant.

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Filed under Gardens, Permaculture principles, Soil, Uncategorized

Capturing Energy in Many Forms (Principle 2)

It’s the time of year when Permaculture Principle 2, Catch and StoreEnergy, is front and center and sometimes entirely fills up my life! This principle is about managing the abundance and even excess while we have it in order to get us through leaner times. Observing various cycles going on around us helps us excel at this. Such as the yearly cycle of plant growth, the changing patterns of storms, and the daily changes of hot and cold driven by the sun.

Food

I have written extensively about the work I do to catch and keep the harvest when it is coming in. Food preservation is critical in temperate zones such as New Hampshire. We plan our garden for a year’s worth of food. Ideally, 2 years worth in case of failures in certain crops. Putting food up is how I’m spending a lot of time right now. We are having successes and failures, like every year, but enough food is ready to keep me busy. Such as…

Strawberries Ripening

We had an amazing strawberry crop. Actually, we often get a lot of strawberries, but usually the chipmunks and other creatures take them all. In fact, I have been treating the strawberries I planted in our orchards over the years as more of a ground cover and not expected much fruit. For some reason this year the chipmunks are not as abundant. Maybe it was the harsher winter. Whatever the reason, we picked close to 100 lbs! This mostly went into the freezer and I will can them this fall when it is colder and easier to deal with the heat and humidity that canning creates. If I have enough freezer space, I can even wait until the winter and do much of it on the wood stove.

Garlic Drying

Every year the garlic seems to be ready earlier. I worry that it won’t have enough time to grow good-sized, long-lasting bulbs, but so far that hasn’t been the case. I could have pulled it in early July but mostly got to it in the middle of the month. It is now laid out on racks in a drying area we created using scavenged materials, taking advantage of the sun and warmth this time of year.

Basil for Pesto

The basil crop is strong and I have made a few pints of concentrated pesto already this year. In order to take up less space in the freezer, I use minimal olive oil, skip the cheese, and instead add tons of basil. When I defrost it later I can add more oil and cheese if I want to at that time.

The collards are gorgeous and growing fast. I dehydrate those for soups and braised veg dishes. They can sit on the shelf for years with minimal degradation.

I am also investing in the future of my plants by saving seeds as they mature over the season: parsnips, lettuce, beans, herbs and flowers are a few easy ones.

Overwintered Parsnips Setting Seed

Beyond food, there are other energy flows we are involved in capturing.

Water

Rain Water Collection Tote

Now that droughts are becoming a regular problem, rain water collection is important. We used to expect a good rain at least once every week or two. With that schedule, our good soil, mulched gardens and abundant plant life means we almost never had to water. We had about 5 50 gallon rain barrels for a little extra resilience and for the animals, who tend to have better health drinking rain water. Now, we have invested in 4 275 gallon containers and added gutters on all our outbuildings to capture enough to last us 4-6 weeks in between rain storms.

Cool Air

We all know that every day the air around us heats up with the sun, and cools down during the dark hours. Since we don’t have air conditioning, we make a point this time of year of closing up the house on a hot day, then opening the windows to capture the coolness of the nighttime. I know it’s not as effective as AC, but it makes a difference without using a lot of energy.

Information

Another flow I work to capture in the summer is information. When I plant, what I harvest, what problems we experience… it seems like I’ll remember it all come winter, but I just don’t. All that data is pouring in when I don’t have much time to give to writing it down. Having notebooks and stations where we can keep simple records to go over later (like in my last post) has been really important to improving as a homesteader.

So, these are a few ways that I have integrated Principle 2, Catch and Store Energy, into my life. For another take on it, listen to Charlie Mgee’s song: Energy!  This one is also closely related to Permaculture Principle 5, Use and Value Renewable Resources and Services, which is next on my list to write about… when I can find enough of the most precious resource of all – time!

Collard Greens to Dry

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Filed under Food Preservation, Gardens, Permaculture principles, Uncategorized, Weather

2024 On the Homestead – Obtaining a Yield (Principle 3)

A Few of our Butternut Squash

Obtain a Yield is the third permaculture principle. It speaks to why we keep garden records and review them every year.

This principle seems obvious, like something that doesn’t need to be stated. After all, it’s an imperative that all living beings must take in energy in order to survive, and often gather materials for other purposes, like shelter. But many people currently do not get what they need from the land around them, but depend on vast global shipping networks and access to money instead. The distance tricks us into thinking we are dependent not on the land, but on stores, trucks and planes. This system is precarious and doesn’t work for many people already. It is also tremendously energy intensive, wasteful and harmful to people and planet.

When we design and invest in systems close to home to meet our needs, we are more resilient and use fewer scarce resources. We eat fresher, healthier food. Further, we are able to recognize how we are knit into the ecological fabric, not outside of it.

Permaculture also encourages us to expand our understanding of what a yield can be. Food, of course, also water, medicine, energy, materials, waste recycling, fertilizer, even shade from a tree. Fun, beauty and joy are also yields.  I tend to focus on the practical needs first and let the less tangible benefits evolve and emerge from there.

Food is one of the easiest yields for most of us to focus on, at least here in NH where there is plenty of open space. Even for people who don’t own land, there are community gardens and opportunities for land sharing.

As the year ends, I take time to add up our harvest records. Since we take yield seriously, keeping track and comparing to other years is important and a great learning opportunity (learning is another yield). Let me share this year’s numbers and a few comments on how they differ from other years.

2024 Harvest:

Alliums – garlic – 28# (166 heads); 160 garlic tops – ; leeks – 47.25#, perennial onions – 14.5#

Beans & Peas – snap beans – 27.75#; dry beans –

Beans Drying on the Vine

16.25#; sugar snap peas – 1#

Brassicas – broccoli – 3#; brussels sprouts – 14.5#;kale/collard – 17.5#

Corn, popcorn – 5.25#

Cucumber – 18.5#

Eggplant – 27.5#

Greens – lettuce – 19#

Herbs – basil – 4#; dill – .5#

Mushrooms, winecap.5#

Potatoes – 36.75#

Roots – beets – 32#; carrots – 37.5#; parsnips – 44#; radishes – 73, turnips (gold ball) – 6#

Squash – summer – 17.25#; winter (butternut and Seminole) – 878#

Tomato – slicing – 44#; cherry – 13.5#

Perennial Veggies: asparagus – 5#; rhubarb – 14.5#

Fruit: blueberry – 2#; crabapples – 17.5#; currants, red & white – 1#; clove currants – 1#; elderberry – 6#; goumi – 5.5#; grapes – 23.5#; honeyberry – 2#; jostaberry – 1#; mulberry – 3#; peaches – 602.5#; raspberry – 2#; strawberry – 14.5#

Maple syrup – 3 quarts

Sea salt – 1.25 gallon

We brought in 64 gallons of goat milk (from 3 goats); 68# goat meat; 4# goat lard

Our poultry harvest came to: 1,319 (109 dozen) chicken eggs from 11 hens; 490 (40 dozen) duck eggs from 3 ducks; chicken meat – 60#; duck meat – 14#

Gleaned crops: apples – 500#; pears – 75#

Food Preserving

Preserving food for the off-season is how we eat from local year-round. Here’s a summary of what I put up this year:

Canned: peaches – 105 quarts; blueberries – 7 pints; strawberries – 5 pints; pears – 8 pints; peach juice – 12 pints; grape juice – 5 pints; strawberry juice – 5 pints

Dried: peaches – 10#; grapes (raisins) – 1.75#

Refrigerated: lactofermented cucumber pickles – 6 quarts

Frozen: blueberries – 1 gallon bag; snap beans – 16 pts; eggplant – 10.5 qts; basil pesto – 16 pints; chevre cheese – 10 pints; mozzarella cheese – 10#; and most of the meat.

Root cellar: carrots, beets, parsnips, turnips.

We store these crops in a cold room: garlic, potatoes, winter squash, and apples.

These are stored on the shelf: dried beans, popcorn.

Other yields to mention are: wood for heating,water captured for the garden and animals, medicinal herbs, exercise, clean air.

Great crops this year were clearly peaches and wintersquash. It was the first year we had a measurable amount of asparagus, finally! Beets and parsnips also did better than expected. Lower than hoped for yields stand out in sugar snap peas, broccoli, cucumber, summer squash and berries. I would have liked more carrots and potatoes. Everything else was roughly what I planned for.

In my next post I will talk more about the lessons from the season that these numbers speak to.

Also, over the next year or two I plan to write about more of the twelve principles of permaculture. I don’t expect to write about them in order, but will skip around as they seem to fit the work we are doing and what is on my mind. After all, like I said last post, they are not a checklist to get through one after another, but guidelines to live with as a way of better aligning ourselves with the wisdom of the world around us.

He knows how to get a yield!

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Filed under Food Preservation, Gardens, Permaculture principles