404 Not Found.404 Not Found.404 Not Found.
Please return following links to the footer:
Designed by Medical Degrees and Careers, thanks to: WordPress child theme, Food Allergies and Free WP themes
404 Not Found.404 Not Found.404 Not Found.404 Not Found. www.greenguerrillas.co.za
404 Not Found.

Category The General’s Log

404 Not Found.

Backyard Spinach

The Generals Recipe for feeding your family on R2 a day.

Find a dead space in your garden. Fence it with anything you can get your hands on – to keep pets out. Sew a handful of spinach seeds. Add 2 bags Green Guerrilla prime Juju concentrated soil medium. Add water.

Back Yard Spinach

After 30 days you can begin to pick some baby spinach. After 90 days you will embark on a major harvest.  Pick, wash, and cut-freeze in zip lock bags. Or if you don’t have the freezer space, leave in the ground and continue harvesting the spinach for up to two years. 

8m x2m = 800 meals of Popeye food.

The cost of setting up your garden is R420. R20 for Non-GMO Spinach seeds – from the Green Guerrillas and R400 for Green Guerrillas Special Juju soil medium...

Read More

Pig Harvest

Yesterday we harvested a pig. These are the General’s thoughts as the meat sits in the cold room:

PIg Meat Stored in whit box

The logistics of harvesting a 350kg pig are massive. The variables are a headache. Careful planning is imperative; most importantly the initial harvest has to be well structured to ensure the safety of the harvester, and ethical handling of pig.  Pigs are as clever as dolphins, you don’t get a second chance. Again the process has to be done within 1/100 of a second  – stun, bleed.

Because pigs are so clever moving them any place that is not home will create stress. I chose to harvest this animal in its place of residence (because of its size-and to guarantee safety of all involved with the harvest).  The biggest challenge is the ability to move the pig for final harvesting...

Read More

Harvest of Bovine

Today we harvested beef.

Havest beef 015

Today we gave respect to the bovine that yielded that beef. The respect was a death of dignity and honour – death came quickly. There was no slaughter stress, harvest went as planned.

bloodblood 2skin on

It is I who facilitated this harvest, but I was not alone, to my right was my wife (my best friend), to my left was Sgt. (right hand man). It took us 5 hours to complete the harvest. We employed some different techniques to get the job done. Something for future urban agriculturists to take note of:

hanging action shot

We used a cable strap to secure the anus then took it backward through the cavity to ensure a clean harvest. This is the third time I have used this system – works well.

Removed the tongue before rigor mortis set in.

skin 3Skin 1

Used a different  version of skinning.

action shot 2Havest beef 018

We harvested beef in...

Read More

Chaos in the Green Cube

Welcome to my office.

choas in GC 002 (2)

Chaos in the Green Cube – I transplant into anything that can hold a big hand full of profiled moisture retaining soil. I put lots of food in the soil to assist young seedlings to bounce toward the ceiling. I add anything I can get my hands on that will retain liquid food and encourage root growth.

This old fish tank, filled with very interesting and bazaar germinating seeds, is my office desk. The changing green below my computer is my live screen saver.

choas in GC 005 (2)

These white boxes are used fish boxes, available from all places that sell fish, used as great propagating/large seed trays. They retain warmth; creating a seed incubator.

choas in GC 001 (2)

The white tank on the right is the juju juice bubbeling away...

Read More

Harvest in the Garage

havest area 004 (2)

The harvest area is prepped.

The jack props and wood beam are in place to take the weight of the carcass as I dress it. Once the animal has been bled I can remove the hooves and secure the back tendon on to the angle iron. This will keep the hind quarters apart and allow for easier skinning. Whilst I work I can use this contraption to slowly raise the carcass, with the neck down. In the first few minutes I hoist up to ensure a good bleed. There will be a lot of blood.

Having the responsibility to slaughter a big animal that you and your family have been accountable for, watched and cared for – it’s not a task you just potter off and do...

Read More

How does our Free-Range, Pasture-Fed, Organic Meat land on the chopping block?

dinner 002

How did the meat land on the chopping block?

We don’t really want to know!

Because meat is muscle, and the animal that it supported had die to put that meat on the chopping block. Although many people love the idea of eating pasture reared meat, they stop before thinking about the ending of that life. But the ending of the life is the most important part of eating that meat!

Life feeds off life. Perhaps sometimes we get caught up in organic/free range “activism” and miss the point.  Regardless of what we are going to eat, we need to eat it, or we die. And because we don’t die, something else has had to – this is the circle of life. The celebration that life can sustain another life.

As we slowly evolve as a species that has not given this much thought to animal ethics for 100 years; ...

Read More

Preparation for Stress Free Slaughter

Bovine #1

Here I prep bovine by getting her into the routine of coming to the place of slaughter. This will allow me to use a captive bolt to stun the animal without any stress, this is a planned objective and vital for a smooth slaughter.  The association of food and location are key to achieve this objective.  Bovine must want to anticipate the next move – I want bovine to assume control, yet I remain facilitator. In my understanding of bovine physiology I create the perfect environment for a stress free slaughter. By facilitating this chain of events I can by all assurance know, with clear conscience, that the animal will have 1/100 of a second of slaughter stress.

In essence the bovine will pass the stage of living to death in a calculated, ethical and humane method.

Bovine #2

Read More

Reactivating the General’s Log: Animal Husbandry 101

Grazing Cows

Today I met 88 Grade Rs (5-6 year olds) and we spoke about bio-dynamic transplanting techniques and the meat industry. I asked these young minds where and how our meat is produced, and the answer was from a “factory”. These young genius’s were exactly right, our food is factory farmed. They told me about the “machines that have red buttons that flash and chop up the meat and then the trucks take it to the shop”. They all agreed with me that we should care more for the animal that we eat. These young minds rattled mine.

If a five year old has sussed out that meat comes from a ‘factory” why haven’t you? This has inspired me to share and document how I harvest a bovine (cow). I am going share every detail with you, the reader, on my blog...

Read More

The enemy in my garden

Sun Tzu wrote in 500BC the General who wins a battle makes many calculations in his temple were the battle is fought. The General who loses a battle makes but few calculations beforehand. (Art of War)
Growing organic vegetables is a battle-and the enemy is the pests and small critters that come attack your hard laboured work, as Sun Tzu worked out- “he who is best prepared wins” and such it is with one of the biggest challenges of growing your organic produce – because come night time, your produce stands naked and un-protected to the insurgent force of natures terrorists.
Welcome to the Generals log, a blog about the victories and losses of being a back yard farmer, a platform to promote urban agriculture to share our knowledge, trials and tribulations of living sustainably and everyt...

Read More
404 Not Found. 404 Not Found.