Geodesic drying dome (the top triangular panel folds down to complete the structure) - my favourite part of the permaculture centre. I’m definitely going to build my own when I have more space to work with.
Dry out herbs, etc, etc
Make trails around the property! (including bridges, stairs, etc, etc)
Build a partially underground greenhouse (like a Walipini) for winter gardening!
imagine waking up to this
spread seeds/animal feed on floor of garden to get animals to come to the garden, and to make it less likely that they’ll eat your plants! (because it’s easier to just eat the feed on the ground than to go through all the trouble of digging up your veggies!)
- 6 1/2 pounds apples - peeled, cored and sliced
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.
A combo of Granny Smith, Fuji and Honey Crisp apples were used for this recipe. The sweetness of your apples will depend on how much sugar you will need to add. Adjust according to your apples and preferences.