This seems to be the word to best describe 2021. Even amid the chaos surrounding us from 2020, it has become a time of renewal and self-reflection as we each take our time to look into the future. And for me, it is no different. Recent events of a complete 2-week program of introduction to permaculture, Co-teaching a Permaculture Teacher Trainer with Meg McGowan and Rosemary Morrow and the APC, interrupted by a brief stint in hospital as my body discovered it really did have limits. Combine this with a serious look at the inner landscape has given rise to a positive change.
Our motto is about Making it Real. Making it real is not going to be easy, but like all things of value, it will definitely be worth it.
So, we ask you. How are you going to make it real?
Read more HERE.
From Victoria Holder
South East Queensland is still seeing some gorgeous days of warmth this early autumn. The last of these little pocket rocket chillies are in and ready to be fermented.
The flavour now develops intrigue, highlighting acidity with depth of heat complexity.
A teaspoon of paste in a tofu stir fry, over chicken wings or a prawn pasta. While the faux Tabasco sauce will escalate a Bloody Mary or pimp an oyster shot...
*250grams fresh ripe red chillies. ( a mix of different varieties will add complexity ) Sliced lengthways, optional to keep seeds or not.
*3 cloves garlic (peeled, sliced in half)
*500ml filtered water, brought to boil then cooled.
*10grams pure sea salt (not iodised)
1) Add 10grams sea salt to cooling 500ml water, stir till dissolved.
2) In fermentation vessel or glass jar add the prepared chillies & garlic.
3) Once salted water is cooled, pour over chillies until just covered. Apply fermenter lid or supplied jar lid.
4) Leave in a cool dry place for upto 2weeks.
This batch only took 7days in our current weather. Look for fermentation bubbles, burp lid daily if required as gas builds. It's ready when you like the smell of freshness vs fermentation.
5) When ready strain through a fine sieve, keeping the liquid aside.
6) Using a food processor whizz up the drained chillies & garlic till consistency of liking, fill sterilised jar/s. Keep in fridge.
7) The reserved liquid can be brought to the boil, simmered for 15min, adjusted with sugar if required, then cooled. This will create a FauxTobasco with bright freshness. Keep in fridge.
Responsibility shifts to that of the intervener. Out of the many different design principles that I have read or been taught over the years, this is the one that resonates most with me.
The idea that if you intervene in a system, you are ultimately responsible for the health and vitality of that system until you can nurture it to a point where that responsibility back to nature.
This is one of the underlying design principles that drive my design process from strategies to tools and techniques.
Chickens are fundamentally an essential part of many people's permaculture systems. They provide a vast number of yields and support a varied number of ecosystem services.
To my understanding, there are no wild chickens left in the world (pleased to be shown to be wrong if anyone knows of anywhere). So it becomes even more critical that we design to their needs. If we look after our animals, chickens included, and give them our best, then they will in return give us their best.
While they are omnivores and require a varied diet, including some grain and seed and green pick, another aspect we need to consider is the chicken's health. It is easy to jump to the idea that we can just purchase what we need to support their health. Still, with a bit of thought, we can set up biological solutions to carry that load for us – Thus, the Chook Apothecary.
Apothecaries were famous between medieval times till the end of the 19th century. In medieval times, if you needed medicine, you had three choices:
Go to the local monastery and hope that they had a physic garden where they were growing medicinal herbs.
So, with this in mind looking at and building a polyculture of plants that can support the health of our chickens is critical. Planting these plants in a fashion that allows the chickens access without destroying the plant (typically planted just on the outside of the fence line)
There are so many different choices of plants available that it can be daunting as to which ones to choose.
One of the processes we use in permaculture is a Niche Analysis. A research process to help filter the different benefits and disadvantages of a plant or animal to determine its suitability for our systems and management.
Using these tools available to us and spending a bit of time in research (80% research, 20% implementation is a good ratio – if you are going to get it wrong, far cheaper to do it on paper first)
After doing a niches analysis and exploring the space I have available, below is the list that was ultimately used and will add to the existing.
We hope that you might find this helpful list for your own systems. To build your own biological self-replicating chook apothecary.
We have attached a free downloadable PDF at the bottom for your convenience.