Considering Productions With Annuals in a Permaculture System 

Wow; great/ We are the power we are the peaople. Nature has everything a human being needs. Than you, sir for work whish you good luck.

@@user-xv3zj6mo8u thank you, not self sufficient yet, but getting closer to the goal.

right, and don't forget our super-local selves and our natural design, that seems to be more intended to be (though of course we humans have rationality/choice that can categorize us as "omnivore"), and similar to.... HERBIVORES! when looking at a chart* comparing physiological characteristics (mostly digestive-related) of carnivores, omnivores, herbivores, and humans *images.app.goo.gl/z1nzeJU8Eq2jLn6T9

I missed it, thanks for the heads-up.

@@ricos1497 Your welcome.

Annual grain production has been a detriment to humans from the very beginning of the Agricultural Revolution, at least as far back as the Sumerians. Something I've been thinking about recently is the Yazidi understanding that the apple in Eden biblical story was actually, literally grain. The Yazidi are apparently from the very territory that fought with "civilization", namely Sumeria, and were thought to be barbarians from the Sumerian perspective. If I'm not mistaken, the Yazidi inhabit the region that includes Gobekli Tepe, evidently built by people whose primary source of calories was animal based (and probably much more closely resembled the true Mediterranean diet as opposed the the conventionally accepted corrupted misnomer pushed as such. Bottom line, during the vast evolution of our species the government sanctioned food pyramid would be upside down and moderation with regards to grains would've been that which you could seasonally harvest by hand. Grain addicts aren't about to give up their bread though. In fact, they seem to get quite defensive when challenged with the historical and evolutionary perspectives.

@@cletushatfield8817 Thanks for that info and perspective. You are right in many ways. I would imagine that grain also played a large role in those ancient societies due to the production of ancient fermented brews and beers, as is quite well recorded. Either way, the focus on these annual grains have depleted our soils and most our bodies too. There are some wild grains, such as various amaranths which are exceptionally high in nutrients and amino acids. There are also wild grains like Elucine indica that can be collected without damaging practices, so I don't think we need to throw the baby out with the bathwater and get rid of all annuals or grains. Just do it in a balanced way with a focus on perennials. With that in mind, following a Fukuoka style method of rice production would be more beneficial to the soil and local ecosystems.

@@cletushatfield8817 the Bible's account does not say it was an apple. We do know it was a tree fruit. All you have to do is read the scriptures to learn the truth. (Genesis 3:3)

@@Jo-xf4nt AFAIK, the Yazidi's don't adhere to a biblical worldview. They have their own story and evidently that is that the "forbidden fruit" was in fact "grain". Given that they are to this very day called satan worshippers by society (read: civilization) at large (relatively speaking), I would hypothesize that this is all a remnant or echoing of an ancient conflict of ideas that also escalated into physical violence, ultimately giving way to ag based civilizations and their ability to exercise broader and more effective control through centralization. To put it another way, grain paved the way for eroding loss of human dignity vis a vis power, the ability to wage war, private land ownership, slavery, etc. This latter bit is fairly well established. What's not established, as far as I know, is the connection of the story of the "forbidden fruit" (grain) to the conflict between the settlements that gave rise to the Sumarians and their "barbaric" mountain dwelling neighbors.

@@cletushatfield8817 I guess it boils down to whether you believe in the Bible or in one of the many, many, other non Bible writings.

No time to wait/ we need action. If more and more people will be involved at small scale locale production. not only of food but everithing the power will remain to people. No need to feed the parasites of human society.

Beter to be a lazy gardener than an lazzy office worker imho

Top of north farm on utube

Deep tilling: large scale fields where the wind sun and rain do the errosin along of tons of pesticides and lazzy people that only think of money that is the real problem and you can find it annywhere on the planet sadly/

Well our pre-agricultural ancestors also had access to range over huge swaths of land for hunting grounds and game was plentiful. We are in a very different situation today.

Deep Green Permaculture - Angelo Eliades, and Eric Toensmeier

It's actually easier. a tiny garden can produce loads of food. I did it with no money in a trailer park and now I have 3 acres and still prefer tiny gardens.

If you have a driveway, you can use old/new buckets. Many veggies grow well in buckets, pots, grow bags, etc. Use you imaginations.

Life is hard in general/ but we do not need easy roads this wil be borring af.

Yes, you hear it right, half an acre of annuals. But they rely on perennials planted in a much larger area.

i v got my own garlic growing, costs nothing, took me 10 minutes to spread compost and 10 minutes to plant; the plot has sth like 2-3 square meters; i ll come back to pick it; im doing nothing and it grows just fine; will save best to plant it for next year

The garlic from China is generally bleached too.

@@MhUser I peel a few buds of garlic (I buy them in bulk) and throw them into an intense brine of saltwater, into a clean glas. If I have time I will crush the garlic (you need to air the room afterwards ;) so take that into account ;) It is not a chore to squeeze in when you expect company during the cooler season. If it is crushed it is easier to use when you cook. If there is enough salt (or sugar for other produce) in it a little will be at the bottom (it does not dissolve when the brine is saturated). Unless you are eating your garlic paste raw on bread and butter, it will be always added to food where you add salt, you just have to account for the salt content of the garlic (herb, citrus peel, flower...) preparation. I also do not measure, it has to taste really salty (or sweet), and if I see salt corns, not dissolving at the bottom, all the better, I am on the safe side. The advantage: no sterilization of the glasses. I use a clean glas, but no hassle at all. Usually I keep it in the fridge, but a pantry will do (I think dark might be important). I use the spoon that I just had in food when I cook - and if some morsels stick to the inside of the glas (so not covered by brine), it will NOT get mouldy because there is enough salt in every tiny piece. (that is the advantage over preserving it with oil, that works because oil excludes - but intense salt or sugar is safer. the food inside can still have some airbubbles and there microbes could survive if you have larger chunks. I just try to keep the brine away from metal or plastic lids, and as long as your glas is fairly full it might be a good idea to not yet have it in the fridge door compartment, when you open and close the door, the brine could touch the lid. A half full glas will be O.K. in the door. One can use the flavorful brine or the garlic in it, if you use only brine for cooking, and fill up with water (so the morsels are covered and not exposed to air, which is better for flavor I guess) just make sure the brine is salty (or sugary) enough. Undissolved salt at the bottom is a good indicator. As you empty the glass you can add water, or empty the solid rest at the bottom into a soup, stew etc. The same principle works with leftover lemon juice (it tends to get mouldy even in the fridge), herbs, .... And what applies to salt works also with sugar. I have prepared sugar and salt citrus peel brine or with lavender flowers, the flowers of elderberry, .... (rose hips might also work if they have a fragrance). oth salt and sugar bind all water that is available incl. IN the organic matter (like citrus peel, or herbs or garlic) it infiltrates. Microorganisms (bacteria but also fungi) cannot live in it. And it is a very easy process, no special hygiene rules, when you make and ALSO when you take out the peels, herbs, or brine. I find that very practical. When I buy a net (typically of 3 ) of organic lemons or oranges that ALSO have untreated peels (when it comes to oranges they do not have them year round, more in winter for seasonal baking) and I do not get around to peeling them right away, I bury the well washed fruit in sugar or salt in a container, depending on whether the brine will be sugar or salt based (I can squeeze out the juice later). Rub off the goodness (oils) with unscented sugar or salt, wash or go over them with kitchen paper towel so it will not be too sticky and then peel them. The white is supposed to remain on the fruit, it would be bitter, and the naked fruit is firm enough to squeeze it. It will draw some moisture from the inside juice if you keep it for a few days, but the sugar / salt will keep (months - likely years !) and it is scented. So what you do not need to prepare the brine, can be used in tea, coffee, baked goods, ice cream, syrups, jam, .... I would just keep the orange and lemon sugar in a well sealing container or glas, because it is a little moist and that could attract ants. Plus the oils also go into the sugar and might evaporate over time. I have laid our a path of dry sugar when I had an ant problem years ago - they do not recognize DRY sugar as food only if it is moist, like sweet (slightly moist) food, honey, syrup, .... The brine with peels will also have oils swmiming on top. That is fine, I tend to use them soon because I assume they are not getting any better, they are exposed to a little air all the time, and the flavor might evaporate. Since the peels are not treated they get mouldy more easily, so if I do not handle them within 1 day after buying, a sugar / salt cover (having a few mounds heaped over the fruit is O.K. just a full cover of all surface) will ensure mould does not appear, the surface is unliveable for microorganisms. You can leave it in there for 5 days, maybe even a week, the sugar will draw a little of the inner juices and get a little wetter, but that is O.K. The only thing - try not not get any white under the peels. The sugar / salt cover keeps the peel moist and good to work with, if you have a sharp little serrated knife the peel goes off nicely. I think I kept burried fruit even outside the fridge. The juice could in theory perish but the salt or sugar cover around it prevents the microorganisms from getting in, and if a citrus fruit is fouling from inside you usually notice that. So that is fail proof as well.

Our grown grown garlic is so tasty, and has giant cloves.

@@MhUser Yes and it can grow even totaly neglected

It potentially can if deployed appropriately. Mark Shepard does some great work in translating permaculture principles into farm scale productive systems that can feed populations as well as provide fuels and fibres. I also think the systems Geoff puts in place can do similar work but in essence it is dependent on a change of mindset from eating annuals grown on a mass scale, to eating more perennial, in-season foods grown locally - or atleast a shift in the balance between the two. We shouldn't limit ourselves to thinking permaculture is just for hobbyists or smaller scale gardeners.

Check out Eric Toensmeier's book- Carbon Farming Solutions.

Greath path/ we will cure the world trough knowledge.