incrEDiBLE in Barrengarry, New South Wales | Community

incrEDiBLE

Locality: Barrengarry, New South Wales

Address: Smarts Road 2577 Barrengarry, NSW, Australia

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25.01.2022 https://youtu.be/K3-V1j-zMZw

25.01.2022 Who else gets a thrill from seeing seedlings emerge?

24.01.2022 Just coz it’s so damn pretty. Murnong. Yam daisy. Black food matters. (Photo from Artist as Family.)

23.01.2022 Home made compost should be the best thing for your garden - it often isn’t but that’s an idea for another post. I suggest that most commercial compost isn’t desirable - it’s far better if you can to make your own - but when you’re in need of lots of compost like NOW - you gotta get it from somewhere! Here’s my newest pile made only from things from my land and shredded local leaves. I create a carbon heavy compost with minimal animal manure - and like the temperature to max out at 50C and cook slowly around 30-35C. A higher carbon pile (like 60:1) results in more compost (quantity) and more nutrition (quality) for your garden. My idea is to create two large compost piles one for autumn (this one will compost from now to February) and the other one is ready now for spring. Both are about 1.3m3.

23.01.2022 No dig radish. First clear mulch - add compost, mark out spacing - I’ve been using 16 per sq m for almost everything this season - mark holes - add 4 radish seeds per hole - cover and water. Easy. No dig turnover. Multi-sown with 4 per sq m - will give me 64 radish. This area of 1 sq m has radish before - and harvested all at once and converted into a ferment (with carrots). I find it easier to harvest each 1 sq m - and process the result and sow again.

20.01.2022 Yield in agriculture is probably the biggest problem in today’s food systems. Focusing on a single variable - yield (production) - has given us monocultures of cereal crops and toxic practices. There’s another yield - yielding to the rhythms and principles of nature as the primary determinant of how we grow food and design our farms. Make sure you yield to the right thing.

18.01.2022 Zucchinis are go. I cull my zucchinis once they start to decline and replant with new ones. I’m trying to succession plan and plant zucchinis so I have a good supply all over summer.

15.01.2022 This time - just under 13 minutes to weed my kitchen garden. It’s 35 sq m of bed space. This is the monthly amount of time it takes me to weed my entire kitchen garden, including the pathways (not part of the 35 sq m). Yes monthly. And that’s not to argue the definition of a weed. And indeed I’m really collecting chicken food! You want efficient gardening - don’t dig.

14.01.2022 The real food pyramid. Home grown organic cabbages + salt + organic caraway seeds. Three ingredients. Real food. It all starts in the soil/garden. And it takes months to grow and a month (or more) to ferment. Slow food. Fast nutrition.

13.01.2022 Sometimes through good luck the carrots are just perfect. Get to the point!?

11.01.2022 There are many cycles to think about when gardening. Perhaps the most important is the carbon cycle. Other cycles worth understanding is the water cycle and the mineral cycle. To garden effectively means developing some ecological understanding. So pop in some edible plants and begin your learning.

10.01.2022 Dan Barber (chef and food activist) says this about our food system: If we really want to change the food system talking about vegetables and fruits is not going to cut it. Fruits and veg represent about 6% of our agriculture. Grains represent about 75% of our agriculture ....The western world was built on wheat. But of the 60 million acres of wheat we (USA) grow very few varieties of wheat. (Modern wheat) is completely flavorless and (lacks) nutrition. Changing the food system means changing the way we think about wheat.. It also means changing our definition of a staple food. A staple food should be nutritionally dense and widely available - but it shouldn’t dominate other food cultures! I’m thinking meat!

09.01.2022 Not all vegetables are good for you. If you’re eating lots of vegetables look up and research lectins and oxolates. And avoid green smoothies like the plague. Some veg doesn’t want to be eaten by humans - if they’re toxic (eg many green weeds so loved by foragers and chefs, and spinach) they’re probably better processed by animals to detoxify them.

09.01.2022 The fermenting shelf. Food for the hungry season.

08.01.2022 Building up resilience in your own food supply is very sensible. I've got 6 crocks of fermenting goodness and I am planning my spring summer veg as we speak, concentrating on some storage crops.

07.01.2022 What makes my heart sing? Radicchio hearts. Sautéd in butter + local organic mushrooms (also w butter) + local beef pattie (from @terrewahfarm) will make me sing even more (poor neighbours!)

05.01.2022 Okra sowing time. I’ve managed to collect 6 varieties. Soaking for 8 hours based on @blueandyellowmakes @theokrapodcast Who else loves okra? A summer veg that really works for me.

05.01.2022 Parsnip mash for dinner. Simple: caramelise onions in LOTS of butter add chopped parsnips and simmer until mushy but with some body remaining in the parsnip. Add touch of salt. It’s a winner! (This is a harvest from 1/3 of a metre.)

05.01.2022 Preparing for two really hot days. Everything is double shade-cloth-ed.

03.01.2022 Biology is your friend. Biology trumps (how I hate that word) technology. Build biology through smart design. Build diversity through many different plants. Diversity (in all its forms) is your friend. Hey, I’m your gardening friend! Ask me a question. I’ve got nothing to sell.

01.01.2022 I’ve bean harvesting. Pretty rad huh!

01.01.2022 Grasslands are the key to sustainable (regenerative) food production. There is a bias toward forests in the environmental (and conservation) movements. All biomes are equally valuable. Trees and forests are important, no problems with that. But so are grasslands. My view is that it's only food raised on biodiverse grasslands (yes that means meat) that is "sustainable" - or regenerative (the new cliche?). The main inputs for sustainable grasslands is the sun and grazing animals. The destruction of forests - for industrial agriculture and monoculture grain is really about growing inputs (commodities) into processed (vegan) food - it’s not about nutrition. We need biodiverse grasslands. And we need sustainable meat production and consumption.