What is Permaculture?

Permaculture is a sustainable design system that provides for human needs while having positive effects on the surrounding environment.

It is based on the ethics of earth care, people care and fair share, and provides practical solutions to the global crises we are currently facing.

Permaculture is for EVERYONE, regardless of their education, background, or previous experience.

Permaculture is NOT just about trees, or just about gardening! You don't need loads of land to practice it and it's a design method that can be applied to all social systems.

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We'll use your donations to further our plans to plant more trees and vines.

Preserving an Abundant Harvest

As summer draws to a close we’ve a huge abundance of foods coming out of the garden.  Nothing will be allowed to go to waste. As I look around me, these are just a handful of examples happening right now. 

Yellow cherry tomatoes


Dried yellow cherry tomatoes

Whilst we use a wide range of techniques to preserve our bounty, we’re making the most of the last of the summer sun to do lots of dehydrating at the moment. Dehydrating works well for us as it’s cheap to achieve, retains maximum nutrients, and is cheap and easy to store. A bucket of tomatoes dehydrates down to a potful for storage, but that’s a pot packed full of goodness!

 

 

 

 

 

 

 

 

Rowan berries

Dried rowan beries

 

 

 

 

 

Rowan berries are always plentiful. We dry them and grind them, then add a spoonful to the flour when making bread in winter. They’re high in vitamin C and provide an interesting tart fruity taste.

Quince

Surplus are dried for the animals and added to their seed mix.Sunflower

 

 

 

 

 

 

 

 

 

 

 

 

 

Quince, awaiting their turn to be transformed into quince jelly. It’s one of the easiest jellies to make as quinces are so high in pectin.

 

 

 

 

 

 

We love the cheerful sunflowers. But when they fade the heads are dried for the animals. The rabbits and the chickens appreciate being thrown an entire head of seeds. The trick is to catch them before the wild birds strip them!

Fennel

 

 

 

 

 

 

Fennel is just one the herbs being dried for teas. We’ve found an inventive way of hanging sage for drying!

Sage

 

 

 

 

 

 

 

 

 

Fermenting elderberries

 

 

 

 

Elderberries fermenting, to be turned into aguardente or vinegar. Apples are also on the go, with spares put aside for the goats.

Marrow

 

 

 

 

 

 

 

 

Pumpkins, and marrows like this one, will store for months in a cool, dark place.

Mushrooms and chestnuts

 

 

 

 

 

We’ve found the first wild mushrooms this week, and the chestnuts are starting to fall. Autumn is on it’s way! Right now it seems crazy to be preserving food as there is so much of it around, but in a couple of months we’ll really be appreciating our work now.

Excess mushrooms will be dried or preserved in oil, and chestnuts ground into a delicious sweet flour which makes particularly tasty pancakes.

 

 

 

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