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.
After completing the strawbale walls and the roundwood, reciprocal roof of the Milkwood Roundhouse, we wanted a gorgeous floor to complete this hand-crafted natural building. So an earthen floor was a natural choice. There’s not much easily accessible info out there on how to make your own earth floor, however. So we’d like to share…
Here’s some photos from the downright awesome Passata Day we had on the weekend. It was a beautiful, hands-on, all-in day of tomatoes, squishing, bottling, boiling, waiting, playing dominoes, eating, drinking, learning and community…
How good is this farm gate idea? Raw milk, fresh from the farm the dispenser stands on, available to anyone who cares to come along and bring a bottle – 24/7. You little ripper.
So when Sandor Katz lands on our shores in a few weeks, we’ll be feeding everyone who comes along to the evening talks, sessions and workshops with fermented goodness. Crocks are bubbling across the country in readiness – thanks to the amazing chefery of Rose Newberry, Holly Davis, Joost Bakker, Rodney Dunn and more –…
The idea of combining fish and veggie production into an integrated system is far from new. Ancient precedents for integrated aquaculture include the chinampas of Mexico and the integrated rice paddy systems across parts of Asia. But how did we get from these sorts of ancient land-based systems all the way to backyard aquaponics?
We had the best fun at the free little Fermentation workshop at the MCA last night! As promised, here’s the recipes from what got made. Apple and Juniper Sauerkraut and that delicious Fermented Tomato Salsa…
Why are muscovy ducks so awesome? Let me count the ways… They’re quiet and friendly, they hunt flies (seriously), are hardy in all weathers, and produce fabulous eggs and the best duck meat ever. Convinced yet?
In readiness for joining us in a few short weeks for the Art of Fermentation with Sandor Katz tour, Sandorkraut recently recorded an interview with the Good Doctors. As usual, the interview was a great mash of folk history, science and culture of all kinds. Have a listen here…
We’re celebrating the harvest on January 25th with a Passata Day in Sydney – would you like to come?
We’re curating a series of ‘Club Nights’ for the Museum of Contemporary Art in Sydney this January… and the theme is (wait for it) Permaculture! The fun starts this Thursday the 9th at 6pm. Here’s what we have planned for you…
Making spore prints is like seed saving for Mushrooms, as it were. And not only are spore prints an easy and fun way to get to know mushrooms, if you chose to do it carefully, they’re also a very cheap way to cultivate more mushrooms at home…
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