Waiting for the leaves: week 17
Spring is in the air. Now and then the coat can be left at home and there is an incidental warm t-shirt day. The air is often a crispy blue and the silhouettes of the …
Edible Wood Farm
working on an edible wood farm
Working together: week 13
During the month of March and the first couple of weeks of April all of the logs have to be innoculated and there are too many logs to do on my own. About two thirds …
Moving trees: week 8
Getting the trees out of the forest costs alot of energy and planning. Each year it is my aim to gather 1200 suitable logs but the reality is closer to 1000. The oak trees that …
End of the year: wk 53
It is winter time. The temperature is low and the days are short. The shii-take logs have gone te sleep and will remain dormant until late spring. Outdoor work has been reduced to checking the …
(No) time to rest: week 49
Autumn was long this year. Warm temperatures during the day with an occasional cold night had triggered the shii-take logs into continuous production. In previous years the production usually slowed down to a halt around …
Virus vs fungus: week 44
How should we defend ourselves against a virus? Yes, that’s right – eat more fungus. Eat lots of mushrooms, especially the sorts of mushrooms that are known to boost your immune system such as shii-take …
Turning wood into food: week 40
Last Saturday a poplar tree was felled on the same property as the Edible Wood Farm in Gaanderen (east Netherlands). It had begun its life as a seed from a nearby poplar tree and after …
Time for a soak: week 36
At the end of August there is a touch of autumn in the air and it is a good time to start the bathing schedule of the shii-take logs. The young logs that have been …
Fantastic Fungi: week 31
Treat your fungi well and you will flourish. Trees will grow halfway to the moon, ferns will spread their fronds, soil organisms will never stop partying. Insects will multiply, birds will sing continuously and the …
Food forests: week 27
Everybody wants one. Consumers, forest owners, organizations, municipalities, dreamers, doeners. Most of the current food forests still exist on paper: big ones, little ones, complicated ones, simple ones, commercial ones and backyard varieties. Some have …
