Walking the path to most resilience

It’s the time of the year when I get super excited  as I start planning for the logistics of our annual permaculture course.

Every year, people like you make the commitment to study how we can restore and regenerate our landscapes (both physical and social) and make our livelihoods more resilient in the face of climate -and social- uncertainties.

“Growing your own food, generating your own power, living simply but well, and being a role model that helps bind the community into a supportive entity… These are not utopian ideals. It’s all feasible. It’s been done many places. It can be done in your neighbourood too.”

2017 Part-Time PDC (web)

Permaculture is rooted in agricultural landscape & social repair.  However now, its principles are applied in many interconnected fields.

  • Food production
  • Family gardens and community gardens
  • Education
  • Water harvesting
  • Soil reconstruction
  • Reforestation
  • Energy production
  • Organisational structures
  • Finance & investment
  • Social structures

“I dream of a Permaculture Retirement Village system… imagine, old Permies, retiring gracefully, alongside new/young Permies who are learning from Elders, doing the work, working for food and education, happily ever after… Any takers to design such system? I’d love to lead you in that process…”

We’re enrolling now.

Come and join our part-time course.
It is packed with practical workshops, site visits and theory too. More info here
or here

Eventbrite - Part-Time Permaculture Design Course

Autumn Bounty

Our gardens are pumping with the cooler temperatures and this much-needed rain. We’ve only lost a few crops to the sudden season change, mostly zucchinis and we’re now planting salad greens, celery, leek, cabbages, garlic and many more Winter goodies. I love Autumn!

Basil has been coming out of our ears this summer and it is still showing signs of growth. We’ve bottled well over a year’s supply of pesto. I don’t use pine nuts in my pesto (which mostly comes from China), but instead I use Australian grown organic sunflower seeds or (even better) Australian pesticide-free almonds which I toast lightly and blend with salt, pepper, a bit of garlic and of course, basil and olive oil. Bottle in clean jars and sterilize for one hour. Tadaa!

Our local restaurant Osteria A Mano made a superb traditional pesto with our basil and I get quite a hit when I see our farm produce listed on their menu! It won’t be long until our biodynamic market garden is able to supply a steady flow of goodies, to restaurants and the community.

Last but not least, The Dooralong Produce Swap is rocking! Last month we traded cucumbers, eggplants, capsicums, chillies, spring onions, seasonal herbs, kale, kefir lime, Kombucha, cake, plants and seeds. See you next month!

I love this Valley!

Oh and check out what’s coming up:

 

Free plant tonic that you can grow

Comfrey is the plant every garden should have.

Comfrey on garden edges

Comfrey on garden edges

I dug out a clump a few weeks ago, and the root snapped. Still, I had in my hands a 56cm long taproot!

Now all of you gardeners should go “whoa!” for you know that the deeper travel the roots, the more drought-resistant the plant is. Continue reading