The end of an era …

I have decided to close this blog down, which means its the end of an era – I will continue blogging, just not here. As we are now putting all our energies into the farm and living a sustainable life there I thought it made sense to put them all together. So … thank you so much to those of you who have subscribed over the years – it is amazing to think that this blog has been around for five years and some of you have followed my ramblings for all that time! The North Glass has been a wonderful place to share my learning, hear your stories and share some sustainable goodness and that tradition will continue on the new blog.

So head on over to http://www.jaggedcrowfarm.com.au and subscribe over there to continue to follow our adventures! You will find all of my blogs from this site over there – just look under the Blog tab! So its not good-bye – its see you later!


Home grown insulation

We’ve had sheep on our property now for over 3 years and each year we have them shorn around November to help them keep cool over the long, hot, Australian summer. We have a great mobile shearer who comes to us and does them in the yards, which is fantastic for small producers who don’t have all the facilities of a complete shearing shed.

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Each year he leaves us with a whole lot of sheep fleece which we have stored in our farm shed. Some people have suggested that we use it for mulch – it certainly seems to take a long time to break down  and would be great for covering bare soil. Suffolk sheep’s wool doesn’t have a very long staple and this can make it challenging to spin – but not impossible. Learning to spin is on my list of things to do, but in the meantime the fleece is piling up!

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We decided that we could use it to insulate our shed (the one that we are lining) to make it a bit cosier. I also decided that because it had been out in the paddock on the back of our sheep for around 12 months it needed cleaning. Below is the ‘before’ photo…

Lambs2

At this stage we don’t have hot running water on the farm. We have our spring-fed dam and three rainwater tanks to supply all the water we need. All cold water. Anyone who has ever owned a lovely woollen jumper or scarf knows that wool needs to be washed in warm water to stop it shrinking, or worse, felting. Or so I thought …

After a bit of research and asking anyone if they knew anything about how I could clean the wool, a sister of a friend told me about a cold fermenting method to clean the wool. You can find it here and it looks like this – all woolly and nice!

https://mozfiberlife.wordpress.com/

So I bought myself a couple of big laundry bags (the type made of net, with a draw string top), a couple of BIG black tubs from the cheap shop, as recommended by Wool Ewe, and prepared the first batch. I left it for a couple of weeks to ferment. This process doesn’t remove the leaf litter or the dags, I do that when the fleece is dry. Some of the leaves are still in there – mainly because this wool is going in the walls of the shed and they are just a bit more organic matter to add to the insulation! If I was planning on spinning the wool, I would be a lot fussier about it’s final condition.

Here is the fermented water and the bag full of wool going in – I’ve had this brew going for around 12 months now, so it is really, really pongy! But it does a great job of cleaning the fleece.

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Once it has brewed for around a week, we lay it out onto the racks which we picked up from a builder’s rubbish pile next door to my mother-in-law’s place and they are just perfect for laying out the fleece to dry in the sun.

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From here it goes into the walls of the shed – to keep us warm and cosy as a lamb on a cold winter’s night (I hope!).

It’s nice to know that all this wool that they have produced isn’t going to waste – the more I live this permie life the more excited I get about finding uses for what others consider to be waste.  What waste product can you turn into something useful? I’d love to hear what you’ve found!

 


For better or worse

We have a couple of significant blackberry patches on our farm. By significant I mean at least 20m2. Significant enough for us to pick blackberries over a period of around 6 weeks, which is just now drawing to a close. Significant enough to be considered a weedy pest and to warrant some sort of weed control action. Such a dilemma – the promise of small, sweet flavour bombs, filled with vitamin C and the sun’s warmth, juxtaposed against the invasive, thorny sticks which climb through our fences and sucker under the ground to get to the water in our dam.

I wrote here of hoping to pick some blackberries – it didn’t happen that year as I just got waylaid and distracted by life. This year I did manage to pick blackberries – enough to make jam, eat with ice-cream and eat while picking more! They were amazingly sweet and juicy.

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I made simple apple and blackberry jam, with blackberries from our bushes and apples foraged from roadside trees a few kilometres from the farm. I spent $1.95 on sugar. That was the total cost of the jam. We made enough jam for ourselves, probably not enough to give away, but enough to satisfy our craving for blackberry and apple jam.  I put 750gm of fruit (about 80% blackberries and 20% apples) and 750gm of sugar into a pot and cooked it just above boiling point (around 105ºC) for long enough for it to start to thicken.

Making Blackberry Jam

Once it had thickened I poured into jars and put the lids on – wasn’t that difficult, just a little time consuming and totally worth the time spent.

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Now that the fruit is almost finished, we have set up our goats’ shelter and water near the blackberries – they love them too and will happily munch their way through the thorns, prickles and brambly sticks to get to the remaining fruit and the green leaves – there’s not much that is green at this time of the year, so they are happy to munch into blackberry leaves despite the thorny challenge presented. We are hoping that they will munch a significant portion of this particular patch down to a few sticks which can be cut back and burnt when the fire ban season ends. This will reduce the weed load on the farm and we will still have enough to provide us with some tasty fruit next year. It’s not so much that we need to eradicate the bushes completely; but that we need to make sure they are kept under control and don’t creep into the native vegetation and take over the local indigenous plantings. Here’s Maggie having a munch at those prickles…

Maggie in Blackberries

So each summer I think we will pick a few and give some more to the goats to keep them busy … For better or worse, they are good to have at the farm and make a great summer dessert, jam for winter and fodder for animals – I’m keeping them!


Autumn Harvest

I love this time of year. There seems to be a promise in the air.  The nights start cooling off and the days are warm and clear. We even had some rain last night which has cooled the whole garden down and given us some hope that dry earth is not all we will have this year. It has been dry in our part of the world for the best part of six months, with occasional showers between long spells of warm, dry weather. Which is nice if you like being outdoors, but it’s been getting dustier and dustier and the rain last night will only just hold the dust down for a few hours.

And yet nature surprises us with fruit for harvesting, despite the harsh summer. We are in the middle of our tomato glut which is late for our part of the world – in part due to the cool nights we have been experiencing this summer which doesn’t allow the fruit to set as readily. Our fig tree has been full of ripening fruit for a few weeks now. We netted it a while ago and we have been eagerly watching it to discover when the fruit is ripe. Like most plants, the ripening happens slowly to begin with and then there seems to be a rush of fruit and suddenly we have a glut on our hands.

Fig Tree

This morning we went out and picked two big armfuls of fruit – we just stood under the tree and took what we could reach. And now they have been cut and are sitting in the dehydrator. By tomorrow I will have luscious dried figs – if you have never tried figs this way you will be amazed at the intensity of the flavour!

Drying Figs

The promise of autumn is always delicious – figs, tomatoes, rhubarb, the lasts of the zucchini and cucumbers, strawberries still trying to ripen – the promise of rain and the new life that it brings. No wonder it’s my favourite time of year!


5 Minute Basil and Almond Pesto

I love those crunchy basil pesto dips that are sold in the supermarkets, but I don’t love the additives and preservatives that go with them – “the numbers” as I call them. I’ve become a bit more stringent about reading food labels as I’ve learnt more about food, how it is produced and how many food-like products there are in the supermarkets. Food-like products – something which looks like food, smells like food, but is made from highly processed inputs, chemicals and numbers.

My general rule of thumb these days is if there is something in the ingredients list that I don’t recognise or sounds like a chemistry lesson that I missed, then I don’t eat it. So it is always delightful to go to the garden in the middle of summer and pick fresh basil from my garden and turn it into pesto. This pesto is so quick and easy and forgiving, I can make it in about 5 minutes, not including time picking the basil, as I inevitably get sidetracked onto picking tomatoes, thinning seedlings or watering pots when I am out there. Once I return to the kitchen it is about 5 minutes from basil to pesto.  Here’s my recipe:

A big bunch of basil, freshly picked – about this much (this is my pasta strainer filled almost to the brim):

Basil

Place it all into the bowl of your food processor along with 1/4 – 1/2 cup of almonds – depending on how nutty you like it, a couple of handfuls of finely grated Parmesan cheese. Process it for around 30 seconds until the leaves disappear, keep the processor running and drizzle in some good quality, local olive oil – the Parmesan will absorb a lot of oil, so check the texture as you go until it is what you like. It will take around 60 seconds to process this all up. Don’t over process it or you will lose all the delicious texture.

Then spoon it into small pots – my mixture made two of these pots, so I froze one for use later. It is really nice added to a delicious winter vegetable soup, or scattered over a tossed salad if you can’t wait that long. And I put one in the fridge for dipping … soon.

Pesto

 

Really only 5 minutes including cleaning up … enjoy!

 

 


What a difference a weekend makes

Last weekend, some 22 friends and relatives joined us on the farm to transform areas of paddock to areas of revegetation.  We were lucky enough to have some other good friends grow our Trees for Life order this year so we have been able to watch their progress from the time the seeds were planted. Trees for Life is a community of people working to revegetate South Australia and conserve its remnant vegetation. We collected 585 trees this year from our grower friends and from Saturday morning until Sunday lunchtime, a group of us dug holes, planted trees, placed tree guards and had some great fun along the way.  We planted up two areas of our farm.

Saturday saw us plant 260 trees which we hope will form a windbreak for our dam, protecting it in future years from the hot, harsh north winds of summer and reducing evaporation of our precious water supply.  We also hope that these trees will reduce the flow of water through our paddocks and onto our road area, thereby reducing erosion and loss of top soil. Finally we expect this tree belt will provide shelter for our stock in years to come.

Here is how we started – a few people in the morning and more in the afternoon, a line in the paddock made of flour, outlining the area to be planted up – seemed a bit daunting when it was a blank paddock.

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We were closely supervised by the cows who took great interest in what we were doing, that is until they realised we weren’t there to feed them: 2014 Day 2 Progress

And by the end of the day, many hands had made light work of 260 trees – although our bodies still ached a little!

2014 Day 1 End

We did have some help along the way.  Our youngest tree planter was not quite three years old, but knew how to select a good plant and place it where it will grow:

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Even Superman came out to help …

2014 Superman

Amid the camaraderie and conversation, we dug, planted, refilled holes and applied tree guards under a beautiful blue late autumn sky. New friends were made, old friends caught up and long lost cousins re-united – a group of like minded individuals, concerned about the environment and the future of our planet, doing a little something to make a difference.

On the Sunday morning we decided to do a bit more planting – because we just weren’t aching quite enough in all of our joints and muscles!

And so we set out to plant a small wind break in what is earmarked to become our horticulture paddock.

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And when we were finished we counted just over 100 trees … not a bad morning’s work.

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We couldn’t have done it without the energy and running legs of the junior tree planters who enthusiastically chose plants, passed out tree guards, dug holes, played behind the farm shed, carried materials and kept us entertained while we worked.

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All in all, it was an amazing weekend, where good friends came together to make a difference. Without them we would have a lot more trees still in plastic waiting for a place on our farm and we wouldn’t have enjoyed such great company and determination to impact our world positively. If you’ve never been involved in a tree planting or re-vegetation project, I highly recommend it!


A visit to an organic orchard

A couple of weeks ago we visited an organic apple orchard.  The event was arranged by our local organic, bio-dynamic group, OBDA. It was wonderful to see an orchard of such a scale embracing organic principles.  They have been certified organic for around 20 years and so have their processes and practices well honed!  The tour started with the orchardist crushing apples for juice – fresh pink ladies and gala apples squeezed right before our eyes and so delicious! The apple press was a small hand operated piece of equipment which I’d like to re-create one day for our own use.  It had a hand crank on the top, a feeder box for the apples which crushed them then fed them into the press below. The press was then moved underneath the hand operated press and the juice was squeezed out of them into a bucket. We couldn’t get enough of it – delicious is an understatement!  Here it is in action.

Apple Press

This was followed by a demonstration of how the apples are sorted for size and packed into large crates.  Once they are washed, they go onto a conveyor belt where they are sorted by size and dropped onto the appropriate belt for packing.

Washing Organic Apples

 Sorting Apples

Sorted Apples

It was great to see this in action.  This was followed by a demonstration on grafting fruit trees – apples actually!  And the orchardist was so generous with his knowledge – I might even have a go at this myself sometime – spring is the best time I hear, so I will have to wait a while.

We then headed up to a lovely courtyard area built by his son and had a tour of the orchard, followed by delicious fresh wood oven pizza (not topped with apples) and apple crumble – of course!

The whole day was inspiring, fun and educational and I would recommend to everyone, that if you have an opportunity to go and visit a working farm then go and do it – go and see how your food is really produced and get to know the farmer.  They are generous and helpful and filled with knowledge – and you might even get some to take home too!

Organic Apple