Going organic - Experiment 101 - Replenishing carbon in the soil

Biochar is a 2,000 year-old practice to convert agricultural waste into a soil enhancer that can hold carbon, boost food security, and increase soil biodiversity, and discourage deforestation. While doing at the field can be harder, we tried to find possible alternatives.

In the processing of paddy into rice, normally the husks are a waste. Now, the mills have found a use for this waste - they use them as fuel to generate steam for boiling. The husks are fired within a chamber and come out as fine charcoal. 

We enquired around and thanks to Mr.Ravanan, owner of Best Builders in Kumbakonam, we identified a rice mill that was happy to let us have the charcoal (our version of Biochar).

Getting it to the fields was easy, but distributing it was whole another story. The tractors got loaded with the ash right from the furnace - the ash at that point was fiery hot. So, we had to unload it outside the field. The mounds remained piping hot for almost 2-3 days.

Right around that time, we had some rains - which made the fields soggy. We could no longer get a loaded tractor trailer into the fields. :(

So, finally, we settled for the next best alternative - here's a video of how we distributed the biochar in our fields. 

Applying Bio-Carbon Supplement from Anand Panimaya on Vimeo.

Perks of being a Farmer #1 - Farm-grown Produce

There are many things I enjoy about our fields and our efforts. I plan to share some of them with you through this series. 

வாழை - கற்பூரவல்லி (Banana - Karpuravalli)

Even though you can get bananas in the market, nothing compares to the joy of cutting down your own banana bunch. 

This bunch is of the variety karpooravalli, a very tasty fruit.

வாழை - மொந்தன் (Banana - Mondan) 

Karpuravalli is for fruits. This is for cooking. Makes for tasty bajjis, and an excellent fry.

புடலங்காய் (Snake Gourd)

The pandal (did you know pandal is an actual English word? I didn't) really looks as if a bunch of snakes hanging in the shade. Especially, the ones without stones tied are very gnarly and curled up, just like snakes.

கொத்தவரை/வெண்டைக்காய்  (Cluster Beans/Okra or Ladies Finger)

 The taste of tender cluster beans is very different from the slightly overripe beans we normally get in the market. Same goes for okra too.

பூசணிக்காய் (Ash Gourd)

 At home, we make a sambhar (curry) with this gourd, that is delicious and goes well with idlis.

கத்தரிக்காய்/பாகற்காய் (Egg Plant/Bitter Gourd)

Our favorite, and most used vegetable is the egg plant. Bitter gourd remains bitter in our preparations, since we slightly undercook it.

காஷ்மீர் மிளகாய் (Chillies - Kashmir)

The chillies were really pretty, but were a bit disappointing, since they were supposed to be really really hot. Instead, they turned out to be just borderline hot. 

Tempted a bit? A little envious? 

Will continue the series...