Recipes

I love this area! These recipes are so useful, they are one of the pillars of Gil’s natural farming method and can be used for just about anything around the farm. Keep pests away, nourish gravid pigs or laying hens, clean your pond, kill the pigs’ smell, etc. Each page explains how to make the recipe, how to use it (mixing instructions), and what to use it for. Check out these excerpts to get an idea of the recipes.

Lactobacillus Serum
This is the workhorse of the beneficial bacteria we’ll be discussing here. We use it for everything! Foul odors, clogged drains, cheaper pig/chicken/etc farming, aquaculture, the applications are amazingly diverse. Learn how to make and use this and you will have a powerful tool in your farming arsenal.
Homemade Fish Fertilizer
Fish hydrolysate is an awesome product for promoting plant growth. Better than fish emulsion, it’s high in Nitrogen for growing plants, can be naturally produced, and is an awesome food for microbes! Fungi love this stuff. It can be expensive in the store, but you can make your own at home by following this recipe.
BIM
Beneficial Indigenous Microorganisms(BIM) is a fermented microbial solution that can be used for many applications around the farm. It is loaded with microbes, and is the one of the main extracts in the Natural Farming method. It’s an incredible tool with a myriad of applications
CalPhos
This is an awesome product you can make from ingredients found in your kitchen. It is a nutrient solution for plants just entering the flowering cycle. In natural farming, we apply calphos before the flower initiation to support and enhance the eventual fruit.
Grow Fertilizer
This is the natural farming plant growth formula. This formula is effective not only for the Nitrogen it supplies, but more importantly for the growth promoting enzymes and hormones it contains.
Bloom Fertilizer
This is the natural farming plant bloom formula. This is an awesome solution you can make at home and feed your plants during the bud, flower, and fruiting stages of their growth cycle. It helps develop larger, sweeter tasting fruit!
Immuboost
This is an immune booster made from plant material known for being effective medicine. We’ll use a 3-part mix of three plants – Oregano, Turmeric, and Guava (You can substitute Guava for another fruit in the West – we use it because it is high in Vitamin C while not having the acidity of citrus fruits). Awesome!
Ginger-Garlic
This is an awesome product for plants and animals. It boosts the immune system and helps fight insect and fungal pests. Ginger-Garlic is a common and very useful variation so I’m discussing it here, but you can alter this recipe to use any combination of plants for whatever effect you are going for.
Neem Extract
Neem is an effective natural pesticide you can make yourself from the fruit of Neem trees. But if you don’t have a Neem tree growing in your backyard, no problem! Look around for plants that aren’t being bothered by pests. Create your own pesticide/plant protector from those plants!

So check out these recipes. Make whatever you need instead of buying it! Then come back and leave a comment with your results, your experience, practical suggestions etc. We want to make these as awesome as possible. That means we’ll incorporate feedback to improve them over time. Your job is to figure out how and report back!

  • ABRAHAM DANIEL

    Sir,
    I have tried to prepare the LACTO BACILLUS SERUM , but more than the serum I find the
    solid contents(cheese, and others)in the container, leaving little fluid. Is it because, I used pasteurised milk with high fat content? Pls. give me a feed back.

    • Patrick

      Yes, the higher the fat content the more curds you will get. But still shouldn’t be mostly curds.. How long are you leaving it to ferment? Could it be evaporation?

  • ABRAHAM DANIEL

    Sir,
    Thanks for your response. I had used pasteurized high fat milk in preparation of
    E.M.SERUM. I kept it for 14-21 days and the lid was loosely held on the top and
    obviously there was not much evaporation. The ambient condition was humid (due to
    continuous rain) and temperature was on lower side(say 20-25 deg C). I could see
    after the fermentation period, only a small qty of separated curd/cheese and nothing
    resembling to the E.M.SOLUTION. Can you suggest some improvements in the procedure,
    or the points I hove to keep in mind to try for the next lot.
    With lot of thanks and regards,

    Abraham.

    • Patrick

      Hmm that’s odd. Well the lacto solution should just be the yellowish fluid below the curds. Make sure you ferment the rice wash before using it. Make sure rain doesn’t get in and keep it as anaerobic as possible. This is a recipe for Lacto not EM.. I would try again following the Lacto recipe and see if you get better results with a sealed container.

  • ABRAHAM.D

    Dear Patrik,
    Thanks for the inputs and shall try again with the above guidelines in mind.
    Thanks again,
    Abraham

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