So we have a little bit of news. After 7 amazing years of growing, building, designing, digging, planting, watering, re-planting, driving to and from town (a lot), laying pipes, fixing pumps, teaching, harvesting, sharing and learning… we’re ready for the next phase. We’ve decided, after much deliberation, to decamp from our rather remote little farm…
DetailsWe want to support and grow more teachers – people that will grow to be like dandelion seedheads, distributing seeds of knowledge far and wide. Seeds that will one day put down roots, hold the soil in place, decrease compaction, increase biomass, provide food and medicine, and help to regenerate the landscapes and communities around them.
DetailsRight now, multiple communities in NSW, QLD and beyond are in uproar and blockade mode against Coal Seam Gas (CSG) exploration – but you won’t see it on the news. Why not? It’s hard to say – mainstream media is a many-horned creature. But there’s plenty of reporting going on about this citizens uprising all the…
DetailsIt’s the time of year to shell the beans for saving (and eating), to pick the last of the rocket, to take the tomato trellises down. Time to make compost of the in-edible bits of the harvest’s tail end, in order to cycle nutrient for next season’s growth…
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We’re loving learning the techniques of getting living foods into our diet, and one of the easiest to master is the fast-turnaround ferment of water kefir (also known as tibicos). This yummo probiotic soda requires very little effort, minimal waiting time, and is just asking for some experimentation with the huge range of flavors you can…
DetailsWhat do you get when you leave a paleo, a gypsy and a South African alone in the Milkwood Farm kitchen for 5 minutes? Plans for making Biltong, that’s what. Biltong is a South African delicacy composed of salted, spiced dried meat that is super easy to make at home. And now we’re all a…
DetailsSuddenly, here, the nights are colder and the air crisper. As we ease on into another winter we’re getting ready to plant greens. It’s good fortune really that the abundance of greens that we can grow in the colder months are full of nutrition!
DetailsThere comes a point in every Autumn when the tomatoes are finally, finally done. We’ve passata-ed and dried and preserved and cooked to the point where all of summer is stored, and on the shelf. Last weekend was our final session of tomato squishery (and drying) before the garden gets packed down for its winter sleep beneath…
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If you haven’t given the joy of home-grown organic mushroom cultivation a go yet due to lack of space that is relatively stable in temperature and high humidity, it might be time you had a little rethink. What if we told you that everyone had an ideal spot in their home for growing mushrooms. You’re…
DetailsWe are very excited to announce that come August we’ll be running another Permaculture Teacher Training with the one and only Rosemary Morrow. This is an intensive course designed to empower students to become downright excellent teachers of permaculture and holistic design in all sorts of contexts; straight up short courses, kitchen garden programs, community…
DetailsPacking a nutritional punch and super easy to grow in spaces as small as windowsills, there’s a lot to love about microgreens. Simply put, these baby plants are vegetable, greens and herb seedlings, harvested at just a week or two old.
DetailsWant to check out a keyline farm designed by P.A. Yeomans in western Sydney? Here’s your chance. As part of The Yeomans Project, our friends Lucas and Ian are hosting a field trip to the extremely interesting property ‘Oaks Orgaincs’ on May 4th…
DetailsPurple Kings are one of our favourite bean crops – they’re hardy, prolific and darn tasty. But the best bit is that they turn green when cooked. Magic beans!
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