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We want the maximum amout of light left for vegtable production ... yet actually here in Hawaii there is simply so much light in the spring and summer and fall, as a rule, that we can actually break the rules of basic permaulture as long as your plantings, menig trees and tall bushes retain some sunspots (or, as some would call them ... 'sun-slots). For maximum production it's best to place the taller trees on the north, with the slot open to the southern exposure. As far as est or west tree plantings I like to leave the west side open rather than the east but ultimately it's a matter of design requirement since either side, or even filling up both sies will work well as long as the north becomes the location of the taller. ... there's just so much available sun. Alland all it's the bugs which determine everything and thereis, as I'm sure you know, a plethora always at the ready to mnch away. Since I personally don't care for chemicals I simply plant those species which arn't bothered by insect or are only bothered to a minor degree. I've had wonderful success with tomatillo, peppers (all kinds), papaya, all types of citrus, okra, leeks, passion fruit, vining tomatoes, sweet poatoes, of course coffee, I'm growing an old species which I orginally found growing in a grotto up in the Wa Keli'o'Puna,cabbage,squash and soy beans do quite well here even though I'm at 900 ft., and chiote or pepanoli (sp).
I think a good way to assimilate the best way to lay out a garden/permaculture is to do the research necessary to mount a solar panel on the house taking into account the sun's declination as it radiates down into the sunspot and it becomes clear. The main thing is to lay out a graduated system to the north with the anticipated tallest trees on the extreme north and basically do what you want with the east and west but eschew really tall trees on those sides,
(I couldn't find your thread on 'Trees & Sunspots' but I trust you'll find this thread in due time). .
~Aloha, JayJay
JayJay
JayJay
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Lower levels rock. About ten years ago, a friend of mine bought 10 acres in Ophikao and asked if I'd come down to see what could be done with the place agriculturally.
"Shua," says I ... and off I went. This was a veritable sea of cane grass with a small but comfortable house set in the center. The grass, which was up to twelve feet tall ruled. We didn't have any conception as to how to approach the issue and I had to let it go because I simply didn't have the experience in tropical gardening to deal with it, since it was a completely different environment from what I'd been working with. Time flew by ... and about two years later I drove down to the spot to find that my friend had had five of the acres bulldozed. I couldn't believe it. Never in my life had I seen such a spot, and such potential. Anyway, the D-9, as an aftermath of the bulldozing, had left three hudge berms of soil and rock, and for the most part the cane grass had been pushed underneath in the process.
"Can I grow some stuff in those berms?"
"Kay," he said,
"What you want grow bra?"
"Don know," I replyed,
"But eyes going fine something bra."
Fast fwd. two months. The berms were raked out and made ready for planting and it had rained and the weather was perfect. Two trays of Large-leaf basil, about ten Chinese taro hulies and several buttercup squash went in the ground that day. I don't know what it is about Ophikao at three hundred feet but I think I'll probably never see such a miracle again. The basil plants grew to six feet with six to seven foot diameters and the stalks at ground level were as big as my arms, and we had so much basil we couldn't give it away. Basil bread, basil chicken, basil soup with jungle pork, frozen basil ... basil ... basil ... basil! And of course the taro, and no one, to this day, believes me when I tell them how large those bulbs measured ... so I'm not going to say ... but they were big! And the squash went crazy and had to be contained since it kept trying to cover the road. It was totally crazy and I enjoyed being a part of that experiment so much.
There's something special here, everyone feels it, everyone knows it and sees it manifested in their own special way. >Later on I'll be talking about the Nalo, since it seems we have our very own nocturnal flightless bird which hides away within the recesses of the lava tubes in the Wa Keli 'o' Puna ... and all the more reason for this area to become federally protected for generations which will come later.
~Aloha, JayJay
JayJay
JayJay
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To Kathy ...
It really is basic chaos theory here. For me, what works is persistence and each time I place a plant in the ground, I ask the Gods of the Aina to to assist and nourish it in it's developement. We live in plant paradise ... I remember years looking through steamy widows in sullen Seattle ... dreaming about the moment when I would be able to make my break and arrive here in whatever condition God saw fit ... I've never looked back and never will. I don't want to live anywhere else.
JayJay
JayJay
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quote:
...we had so much basil we couldn't give it away. Basil bread, basil chicken, basil soup with jungle pork, frozen basil ... basil ... basil ... basil!...
Us too down here at 11' elevation! Basil is growing so fast we cant use it give it away faster than it grows. (THANK YOU HOOLIGAL!!)
So can you freeze basil? or what is the best method to preserve what we can give away and use?
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Basil can be frozen and keeps moderately well for perhaps a month or two, however we can use the plant to make pesto which will keep considerable longer if properly packaged in the freezer. Since my introduction to basil growing here in Hawaii I've always thought the Big Island could become the pesto capitol of the world. A great variation of this sauce is to make it from Samoan spinach ... it produces a very delicate and unusual taste, especially if a small amount of olena or ginger and a dash of white pepper is added.
JayJay
JayJay
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Basil drys well for storage also. Just hang bunches of it up in a dry spot and when it's dry it can be crumbled up and put into jars. If you have a gas oven with a pilot light, then they can be put in the oven to finish drying.
Right now there isn't as much light as usual so the garden is growing slower. I've been direct seeding, but bugs and slugs have been nibbling on the little plants and since they are growing slowly the bugs and slugs are winning. So, during the winter months, I'm going to start plants in trays and transplant to the garden. If the plants start out as transplants instead of seeds, there will be enough for light nibbling and the plant will survive. I think most of the damage is by hoppers (green grasshoppers) and the plants are still too small to let the chickens into the garden to eat the hoppers so hopefully transplants will solve the nibbling problem. Unless someone else has another idea to try?
"I like yard sales," he said. "All true survivalists like yard sales."
Kurt Wilson
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Well winter is where a good freezer comes in. I'll begin soon to freeze several bags of ulu paste which I'll use until next year for soups and breads, I've already got tomatoes, peppers, eggplant and okra done. The ko'oko'o'lau (sp) is dried and will make tea and the garden generally has lemons during the winter. Low light months to me stress the importance of havinga good sunspot where vegtable starts can be put out early (de tothe increased amount of sun in that area) The sun spot helps us get a headstart on the garden as does a greenhouse. Mine is equipted with three 26w compact florescents which I use for seed germination and that speeds up the processes in terms of overall production from a given space. Also a good idea when putting in fruit trees to look to planting different species since some produce at different times of the year (like avacados and citrus).
JayJay
JayJay
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