I'm looking into buying some nigerian dwarf goats for milk. Any input?
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We got regular potatoes at the store. We let them "get old" in a dark closet, when they sprouted, we put about 2 inches of potting soil, then the potatoes halved cut side down. We covered them with a combo of soil and composted rabbit poop. Watered, and this is what we got.
We found some cool videos on YouTube about this too.
For milk goat I would look into Saanen, Nubians, Alpine or Toggenburg. We have had Nubians for about 20 years and milk them daily.I'm looking into buying some nigerian dwarf goats for milk. Any input?
ordinary potatoes. I will update you guys in a couple of months as to how they turn out.Were they 'ordinary' potatoes or organic? I have heard that most potatoes bought in stores now, have growth inhibitors to basically prevent people from getting a good harvest...I will be interested to hear how much your spuds yield
For milk goat I would look into Saanen, Nubians, Alpine or Toggenburg. We have had Nubians for about 20 years and milk them daily.
From what I understand they are sprayed with fungicides and something to prevent roots from sprouting. I know this doesn't sound appetizing and lately we have been eating them with the peel on. This treatment is done to extend shelf life in the store. Apparently crops grown from these potatoes might have foliage but poor crop production and or bad taste also. When we did it we had good leaf production, a few tiny potatoes that tasted really strong. I now have two rows of special planting potatoes from Peaceful Valley Farm and Garden Supply.Were they 'ordinary' potatoes or organic? I have heard that most potatoes bought in stores now, have growth inhibitors to basically prevent people from getting a good harvest...I will be interested to hear how much your spuds yield
Random question for all the bakers and drinkers. I live in a dry house so I don't know a lot about alcohol. But I found a recipe for homemade vanilla extract, and since I bake a lot I figured it might be kind of nice to make my own. You take at least 3 vanilla beans, that the insides have been used, and place them in a mason jar or glass container of some sort and cover with vodka and put the lid on, let it sit for 3 weeks or until a brown color has been achieved, and add vodka and vanilla beans as needed; lasts forever as long as it's at room temperature. But my question is will the alcohol(ness) evaporate or has my store bought vanilla extract always been a liquor?