Growing shiitakes on logs is a great idea for any backyard or small farm food system. Partly because after the burst of work needed at the start, you don’t need to think about them for a fair while, until they’re ready. Then there’s the main reason that shiitake logs are a great idea. Because eventually,…
What a gorgeous place this is – bursting with organically grown food, fruit, herbs and animals, and boasting the prettiest cooking school we ever did see. Just when I thought Tasmania couldn’t get any better…
So you’re resolved to grow the best darn vegetables ever. You’re on a mission to feed your family nutrient-dense, organic, home-grown food, to stick it to the supermarket, and to hopefully have enough to share with friends and neighbours too. Getting your soil’s pH balanced can help a lot. Here’s how to do it:
We are excited to announce that David Holmgren, co-originator of Permaculture, will be joining Nick as a special guest teacher on our Winter Permaculture Design Certificate course happening this July in Sydney. Here’s why we think this is such a big deal:
‘Tis the season to go shrooming! Autumn is the time of year that all the pine mushrooms pop their heads up on the forest floor, offering a feast of fungi goodness. But how do you do it? How do you know what to pick and what to avoid? Aha. There are ways, my friends. And…
Perched on green headlands with rich volcanic soil below, mountains behind and the wide blue of the Pacific out front, Buena Vista Farm is a pretty special place. And as a bonus, it’s peopled by an awesome young farming family producing beyond organic food for their community, and doing it with a smile…
The surface of the house dam was all dotted in foamy bits, and frogs were a-croaking everywhere. So we got up early the next morning, after the rain, and went on down to inspect…
So officially, Summer is done and dusted. Which is fine with me, if it means Autumn rains aplenty. By the Milkwood Farm clock, however, we’re still right smack bang in Summer, for a few more weeks at least. Tomatoes absolutely everywhere, corn coming on, beans about to ripen, cucurbits extra absolutely everywhere, and Surprise! more…
A room full of Hobart’s chefs, bakers, brewers, farmers and current and would-be fermenters. A large amount of vegetables. Jars and graters and chopping boards everywhere. And, then, the descent into kraut-laden chaos…
This place! These people! Recently I was lucky enough to hang out at Good Life Permaculture’s HQ, based in a backyard in the hills high above Hobart, Tasmania. Hannah and Anton are busy turning a steeply sloping backyard into a patch of edible awesome – complete with veggie beds, food forests, chooks, ducks and bees……
So this week has been a little crazy. There’s been farm vegetable harvests, amazing fermentation action, backyard veggies learning and a tempeh version of Sandor Katz’s head to deal with…
Summer and blackberry foraging go hand in hand. And alongside them goes the heat of the season. Better make the most of it! Solar cooking time. The tinyhouse on a hot day is a delicious little envelope of coolness that I would not mess with for the world. And we only have a woodstove anyways,…
Why this awesomely tangy, sweet/salty native fruit hasn’t taken the world by storm is beyond me. Or maybe it’s a good thing, for us foraging types. I’d like to introduce you, if you’ve not already met, to Carpobrotus glaucescens – the variety of pigface that grows on the sand dunes and costal cliffs of eastern Australia.
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