I have gotten to help beta test these recipes and there are many great options. I particularly like all the basic food preservation skills which are great for homesteaders whether on or off the grid! Cooking with the seasons is extremely important because we often tend to get a glut of the same food all at once and keeping it fresh, interesting, or preserved is absolutely critical!
No worries! Keep us up to date on how your new veggies do and share any you find that work well.
Here in Melbourne it is Spring and I just got my potato onions for the year in as well as many new strawberries, passion fruit vines, and the like. It was a beautiful day here for us! Cleaning up my perennials is probably one of my favourite parts of every Spring no matter where I live. lol!
I am also a big Terry Prachett, among my favourite authors. It is terrifying and hilarious to know that the flying spaghetti monster is real. We always joke in my D&D games that I am going to bring in the all powerful spaghetti monster to wipe out the party when they are giving me trouble! XD
Those are some great species to look into I had not heard of, thank you C.! I think an edamame substitute would be an amazing asset! And those that I mentioned are your list, I definitely agree with the tasty part for sure!
Have you had any luck in your search Trace? Now is a great time to get many perennials established as seedlings if possible for Spring planting!
I am very glad to come across this thread. I also work very hard to utilise head to tail of the animals I process. However, processing is very hard for me and I cannot kill my animals. Or handle seeing them with the head still attached. I know it is strange, but as soon as the head is gone (I always find someone who will make good use of it!) none of the rest of the process bothers me. I have tried for a long time to overcome this but cannot.
I will have to try making black pudding for myself the next time I process. My father has a love of blood sausage and so it all got used and reserved for him. The only time I ever had any black pudding, I could not manage the taste, I have troubles with the taste of liver and have found it best to puree it and freeze into small cubes that I slip into my mince where I never even taste or notice it. But I am not one to deep fry things, and even liver and onions has been a great problem for me to wolf down.
I will say I found my love of bone broth from this endeavour to use every single part. How have your experiments gone through this last year Dave?
Sepp Holzer also has amazing information about season extension/growing in demanding climates in his books. Very much worth a read, I have found that I have not regretted reading and trying everything I can learn about/think of because I am often pleasantly surprised when things work out better than expected. The flip side of that is to also not let any failures get you down. Best of luck and stay safe evereyone.
In my experience the mulch does not bind up the nitrogen unless planted into. However, the layer of mulch not only seems to provide a more welcome home for our beneficial friends like worms and fungi but also seems to condition the soil beneath it as these beneficials very slowly mix the broken down mulch layer into the soil itself. As well as the benefits of water retention.
I really cannot believe the changes I have seen on my farm in Missouri through the use of carefully places mulch. When I moved in there were large stretches of barren red clay with small to medium rock mixed in. Over the course of a few years, the largest patches of clay had even become covered with ground cover and most areas were covered in a few inches of soil which I consider a huge difference and most of it without bringing in outside inputs. I did have some donated materials I certainly didn't say no to but those were still in piles when I left because I just didn't have enough time to do anything with them being busy moving.
These results and the fact that even during our draught periods through summer I'd check my trees and they didn't need watered, really made me a believer in taking the time to mulch up my smaller fallen/cut branches. Though the very thin branches like from my siberian pea shrubs I just left whole. And I also used fall leaves which I had a ton of because I had so many oak trees and the neighbors leaves also all blew into my yard every year, which they thought was hilarious and I saw as free organic matter. =D
Good luck Jen! To make those few perennial bulbs go further I have found it best to plant them in different places/situations to give the best chance of at least one surviving. Once I have one established many of my perennials seem unstoppable.
Though I did just find out from my father that many of the perennial vegetables I left on my farm on Missouri are gone because the previous renters whipper snipped them repeatedly until they quit coming back, as many of the perennial support species like comfrey. I am a bit heart broken.
Has anyone tried Mid Summer Herbs? They have many varieties I am interested though tend to be out of stock when I check so I haven't gotten an order yet.
Also, thank you for your suggestion Pamela! Maybe I will start a section for garden seeds as well because as much as I love perennials I still get much of my harvest from annuals. Thanks all and please stay safe!
I do like to chop and drop branches of support species around my helpful plants, and then cover with the 2-4" of woodchips inoculated with fungi when possible. I also use a lot of plant matter like comfrey for mulch and I get a lot of wood chips from dropped oak tree limbs. I have pictures somewhere of the entire process and I will try to find them but I find the particularly thick mulch ring around my trees (not touching the trunk of course) helps ensure I need not water throughout the year and is helping to slowly break up my extremely dense clay soil in Missouri.
I look forward to hearing how it tastes! Thank you for posting. I mostly roasted mine or added them to stews and curries. I didn't have any gas problems but I also never made them a main ingredient. Please update us!
Thank you so much. I make it a habit to weigh all of my harvests, I just keep a scale and notebook in the kitchen so it has become habit and I keep a spreadsheet so I know which varieties do well for me. Though, everyone thinks I am crazy for recording all my numbers into spreadsheets. lol!
I cannot agree more, I baby mine for the first year or two and then most seem to become indestructible. For any of you who have raised turkeys, they always seem to be trying to get themselves killed for the first 6-8 weeks and you watch them like a hawk and they are fine. After that, it seems nothing can harm them. I feel it is much the same with perennials, put that initial work in and then it is mostly harvesting from there. Best of luck all!
I can also add that planting them from seed under my oaks worked well, with leaf litter mulch. Though I should have caged mine so they could get better established because other things liked to eat them a lot. In my opinion ramps are significantly more delicate and difficult to get established than leeks. It is mostly because they are an ephemeral and have very specific growing conditions which the enjoy living in. Best of luck!
For me that is per plant. These are established plants and it does vary some, for example my records show that one got found by deer and only produced .6kg for me that year. But overall they have averaged about 1kg per year each. I really hope that helps! =)
Jen, I think Eric Toensmeier book "Perennial Vegetables: From Artichoke to Zuiki Taro, a Gardener's Guide to Over 100 Delicious, Easy-to-grow Edibles" would be an excellent place to start. I think Egyptian Walking Onions are an excellent start and maybe some of the greens because many of those are easy enough to incorporate into a stir fry a few leaves here, or a soup with a few leaves there, or if they are a salad green just a bit there. They also tend to offer year-round bounty. So I would highly recommend Sorrel, and a lovely ornamental if it is allowed in your area is the Air Potato, just make sure to get the edible variety -Dioscorea bulbifera- because some varieties are poisonous. I found the plant lovely to look at, it climbs really well so it takes very little space and the tubers were just great in soups and stews. And as someone else mentioned, perennial alliums are always awesome. Very sorry to hear you had bad luck with your potato onions. =(
So a quick reference list:
1. Egyptian Walking Onions & other perennial Alliums (There are perennial leeks, bulbing onions, and garlic. My favourite is elephant garlic!)
2. Sorrel (English and Red veined)
3. Various Edible Perennial Greens (There are literally oodles of these, it is a matter of finding ones you and your family enjoy that do well in your area)
4. Air Potato
I probably eat way too many onions and garlic. I can eat onions that I have sauteed to caramelise (no sugar added!) and eat that as a meal, or just roasted garlic. When I was iving by myself meals were often very simple like that. It all balanced out throughout the day, just no need to get fancy for one. There are also perennial leeks out there that put babies out at the base that are worth looking into. I will be growing some here but I do not have the results to share yet.
I would love to hear how the Caucasian Mountain Spinach goes! I don't think it will grow here and I never could get my hands on it while I was in the states. I am glad to see the availability of perennial vegetables increasing. I imagine it is hard for companies to do because so many of us purchase our initial stock than make our own cuttings, etc and never buy again. Very hard for people who make their living on those annual seed sales and a bit of a niche market but I am very glad the interest is picking up enough for more places to carry them!
I get so excited talking about perennial vegetables though. I have very little time so I put a lot of time and effort into setting my systems up and getting them established so they can care for themselves while I am busy and that is something perennial vegetables thrive at. I do think it is a lot of trial and error finding the ones you like the taste of best. And if someone knows a good and easy way to skin those sun chokes, please share! I'd love to know too. =D Stay safe all!
I get about a kilo per year of of my plants. I could maybe harvest more but I like the tender new growth best. I do have my sorrel in a shady spot to which may slow production. I hope this ball park helps you some though. This is the harvest throughout the year, not all at once and that is just the average. I am weird.... I track everything because I love numbers. -_-
I do understand your desire to have them taste good. I feel much the same way, though I feel that there are many perennial vegetables up to the task. Some that I highly recommend and personally enjoy the flavour of (though I know tastes are different for everyone) and I think most of these should be able to survive in zone 4b:
Egyptian walking onions
Giant Solomon's seal
Herbs of all sorts
Sorrel (French & Red veined - red is better for soups imo)
Air potato (I am not certain this one will survive there but I was seriously impressed with it. I added the potato like tubers to stews and no one even realised they were not Irish potatoes)
Jerusalem artichoke (sun choke)
The Egyptian walking onions are like tougher green onions, instead of adding them after cooking I add them just a minute before cooking is done with great results and I top all sorts of things with them. Potato onions do not taste exactly like regular onions to me, but it is hard to describe, maybe it is just a hint of garlic I taste? But I use them in place of normal onions and after cooking they seem virtually the same, they are a bit of a pain to prepare as they are small but I feel it a worth trade off to not be having to start new seedlings every year.
Elephant garlic, I could go on about the virtues of this plant at length. It is expensive to get started, however it is more than worth it in my opinion. I always made sure to keep note of how many I planted each year and try to double that many for the next year so I wouldn't eat all my stock. These work wonderfully at most stages as a normal leek. In their first year where you get a softball sized smooth allium I use them in any recipe that calls for both onions & garlic as the flavour is of both to me. And the second year you get a wonderful segmented bulb of garlic that has the easiest to peel, giant cloves. I love garlic, roasted, as pate, as a dip, in almost everything so this plant was magnificent for me. And you can cut the garlic scapes to use in stir fries!!! I cannot recommend this plant enough. Every year after I harvest and cure my garlic, I prepare the bed well, I do not dig but I rake it out, add fresh compost, add a thick layer of mulch (very thick and these grow right through my rough midwest 6b winters) I pull back mulch every 12" to plant and then push the mulch back around the plant as it grows. I weed the bed once or twice during the year and that is it. I have never watered them or anything.
Giant Solomon's seal is very similar to asparagus, I cut off the emerging stalks and cut off the leaf tip part because I do not like it. I find it to be far more ornamental and prolific than asparagus. Also, the deer or something was always eating my asparagus, where they left this alone. I added them to stir fries, soups, or would have them by themselves. A lovely treat early in Spring.
Sea kale is very similar in taste to normal kale, it is to me a bit tougher, a bit stronger, but I just chop it up finely and saute it, toss it into my eggs, or stir fries, or wonderful in soups. Rachel Ray has a recipe for chicken cacciatore stoup which I use this in place of the spinach and it is a HUGE crowd pleaser. I do modify the recipe some but not much, and it is a great use of a stewing hen to boot. Use the youngest leaves for more tender milder flavour.
Turkish rocket grows these amazing little broccoli raabi shoots, strong mustard flavour, wonderful in stir fries. The leaves can be eaten too but can be a bit strong if someone is not a mustard lover, the youngest leaves are best. As far as I can tell, so long as you keep picking, it keeps making these wonderful little broccolis.
Herbs, who can live without a magnificent herb garden, these range wildly and I highly recommend anyone try every new herb they can get their hands on to find flavours they treasure.
Sorrel is a great salad green, it has a natural lemon tang and I often don't even bother to make a salad dressing when I have fresh young leaves to add to my salad. Older leaves and the red variety are best cooked like greens but still retain that lemony burst which is wonderful in eggs, soups, stir fries, etc.
Air potato - I had such a hard time finding this little fellow. Make absolutely sure you get the edible variety and not the poisonous variety. I do not remember where I got mine, may have been Oikos? It was a huge surprise though. The delicate vines with their heart shaped leaves were lovely and the potatoes have a thin skin that can be slightly bitter. I tried them sauteed in butter though and they were good. I put them whole into soups and stews and no one even realises they aren't Irish potatoes. And I didn't have to dig at all. I grew mine in home made wicking tubs from cattle mineral feeders my neighbour was throwing away. I planted them, watered once, mulched and then just let them climb the nearest tree. These can become a weed so I wanted to be careful. Mine never escaped to my knowledge, the tubers are decently well hidden from birds so it was just a matter of going out and picking them when I wanted to cook them. The vines died back on me every winter though so I am not certain how well they would do in zone 4b but I think they are worth a shot. Maybe they would need some protection. These were not my highest yielder but the best actual potato replacement I have found.
Jerusalem artichoke - I mostly grew these for my mother who is diabetic but I would eat them too. They are not like a potato, but definitely a tuber earth like flavour is present. They are sweeter. I liked them best in place of or with potatoes in my curries, and soups. My mother loved them though and would eat them in everything. Just to show what a variation personal tastes can have. They were very pretty and once I got them established they were problem free and very pretty with their flowers.
I hope this helps, sorry for being so long winded, trying to explain tastes is hard and I am sure there are more these are just the ones I have experience with that I am pretty sure can be grown in 4b (except maybe air potato.... sorry if that one doesn't work out)
I highly recommend doing just as Cat described. Every year when I mulch my fruit trees I try to grow the ring a bit and under plant more things. Also, I cannot recommend comfrey as a chop and drop mulch enough and I also like to grow many of the various pea varieties like pigeon pea nearby as more chop and drop mulch that is also fixing nitrogen into the soil. Both of those will double as chicken feed if you need as well. Also, consider inoculating with beneficial fungi if able. Best of luck!
I have fortunately managed to amass an acceptable collection of perennials here in Austrailia, but some I have only grown in the US. Though being in Tasmania it will be a bit cooler for you, I think? Sorry, I have not actually been there.
Perennials I know start well from seeds:
Most herbs (Chives, garlic chives, parsley, cilantro, basil, etc.)
Kang kong (though just as easy to get a cutting from the grocery store here.)
Perennial lima beans
Giant Solomon's seal
Cranberry & normal edible hibiscus
Perennials that start well from bulbs/tubers (sort of seeds, not sure if it counts)
All Alliums that I know of (babington leek, perennial leek, potato onions, elephant garlic, shallots, etc.)
Jerusalem artichoke (sun choke)
These are just the ones I have had good success with. There are many others I plan to try. I hope this helps =)
I am also looking for perennial brassicas. If I find them I will make sure to update this thread. Daley's had some but all have been OOS for me for months. -_- Many of the garden centres have explained that with the pandemic people who know nothing about growing or caring for plants are buying everything they can get their hands on. Out of season or whatever, then asking for refunds on soon dead plants. It is good that interest in gardening is rising. I just hope not too many poor plants die in the process. -_- Please let me know if you find a source too, it would be very greatly appreciated. When I get time, I will write a list of the perennial vegetables I have and what I am looking for. I had one for my farm in Missouri and it always proved most helpful.
One of my roommates accidentally whipper snippered my sweet leaf katuk and a banana plant, so I am finding it best to try to have more than one if you have the room. Unfortunately here I do not. -_- But I will do my very best to keep this list up to date and I will check out the places you mentioned. Thanks!
On my farm in Missouri I had the SESE yellow ones and they did great. And I just ordered ones for here in Australia (So that is very helpful the post from Ais, thank you!) My question is, I feel I waste too much preparing them. Does anyone have any tips or tricks on wasting as little of them as possible? I save the skins and such for broth but I just thought maybe someone would have a trick to preparing them better than if they were a mini standard onion? Thanks!
Thanks for all the great information everyone! I've been getting to surf the forums since I have been sick today and I am finding all sorts of awesome things. A whole perennials forum! I should have gone looking for that!
Mathew, I am going to HAVE to try to find that recipe. I have more sorrel than I know what to do with.
I have the red veined sorrel at the moment, I will get the french sorrel as soon as I can, just haven't been able to get my hands on it here in Aus yet. And you are so right they are very different plants but the lemony tang rings true in them both.
With the red sorrel, I very highly recommend adding them to stir fries! I use them that way a lot or even adding them in with a bunch of other greens to add to ramen. We have a lot of ramen here (mine with zucchini or other veg noodles usually) and a few leaves added in to wilt with the chineese cabbage, or choy sum or turnip greens never goes awry. I also add them chopped finely and briefly sauteed to omelettes! They are a wonderful perennial resource to have on hand. I look forward to reading more ideas on how to use it!
Perennial vegetables are a blessing for those of us who are busy. They take a bit of extra time to get established but once they are, they typically require minimum care. You can put them into the beds or you could reserve the beds for annuals and put the perennial vegetables into your landscaping. I had gardens in zones 6b and 9a in the US and I can tell you which perennial vegetables were most successful for me. (Though many have already been mentioned, and excluding those everyone knows of for sure.)
1. Jerusalem artichoke (Once I got them established, it seems many critters find them to be a tasty treat. I first established them by putting them in a gopher proof bulb cage)
2. Great Solomons Seal
3. Egyptian walking onions (everyone loved these so much that even now with my being gone all my friends and family have their own patches!)
4. Air potato (I kept these in their own wicking tubs because they can be invasive but these were one of my absolute favourites)
5. Arrowroot (though I did have a very convenient pond)
6. Tiger lilys (Very pretty!)
9. Sea kale
Though, my gardening style lent itself most strongly to a Spring, Summer, and Autumn of salads and stir fries and a winter of soups, stews, and curries. I considered these and some of the common weeds to be my most valuable plants. Other than comfrey which I would dry and offer to my critters free choice for extra vitamins and minerals. It also came in handy for all the bumps and bruises that come with owning a farm. lol. Best of luck!
I LOVE perennial vegetables! I am terrible at using forums (I lurked here for probably 5-6 years before being brave enough to actually post or create an account...) Once they are established they have been superbly reliable for me. I had gotten to where I had found a plethora of reliable sources in the US but now I am in Australia and I am having troubles finding many of the things I want. The virus situation is of course making it much worse, even when I find a supplier they are often out of stock. For my fellow Australian friends the places I have found are (In no particular order):
If anyone has found any other valuable resources please let me know! All of these have prices that make me cringe but thus far service has been good even though covid has caused understandable delays. One last resource listed separate from the rest. Their service was wonderful and they even sent my free samples but I do not know why, on a few of their seeds that needed planted straight away I have not had a single one germinate even after waiting many many months. It could of course be me, but it is not an issue I usually have. This is why I list them separate but they have a great range of Australian natives!
That is really great news Julia. I have done the every day intermittent fast where I skip eating one day then eat during a 6 hour window the next,etc. I have stopped gaining weight but I know much of my problem is the stress. I know everyone is super stressed because of this virus and it is understandable. I still do not lose any weight this way but then I have a hormonal condition which I was told would make it exceptionally difficult for me to lose weight. It has however made my weight gain crawl.
After I am done testing some recipes I will be embarking on my usual annual water fast and get my weight back down. It is torture for me but a necessity. The food every other day is not so bad, obviously I miss it but I can hold out knowing I get to eat and I do not glut myself when I can eat. I try to stick to a whole foods diet as I firmly believe that is what has kept me from having all of the health issues literally every other person in my family has.
You are doing great to keep such good track of things. Keep up the great work and thank you for sharing your progress. It is inspiring.
John and others doing this, I hope it is going well for you too! Any progress updates? Stay safe and healthy all!
Growing up my family was poor, like living out of a bread truck and picking up recyclables off the side of the road to buy dinner poor. (My parents never ever let us kids go hungry though, but they didn't always eat.) Eggs were a staple, being one of the cheapest proteins you can get.
I love chicken eggs, duck eggs, goose eggs, quail eggs, fish eggs, etc.
I have been wracking my brain to bring something useful and worthy to add to this thread. So many great ideas, and so many yummy options. I will eat eggs pretty much any way, but with runny yolks is usually my favourite in most cases.
Serves 1 (Adjust amounts to preference)
Roughly 10 minutes prep time, 15 minutes active cooking time
1 bunch of greens of choice (or mixed)
2 small or 1 medium potato
A few tablespoons of grated cheese, optional
1 Tablespoon fat of choice (Good for higher heat cooking, like lard, coconut oil, ghee, etc.)
(Salt and pepper, vinegar, hot sauce, or coconut aminos (or soy sauce) for seasoning as desired)
During the winter, greens can be hard for many of us to find. However, with just a little bit of cover, even in zone 6 I could have kale, mustard greens, turnip, beet, spinach, and a few more unusual green varieties throughout the winter. One of the things that helped to get me out of bed and going into the icy cold to go check on all my critters in the morning was knowing that on the way back I could gather up the greens I felt most like that day or mix them. You know, sometimes I like it a bit spicy so pick those older mustard greens, or if you want it mellow pick the spinach, kale, and baby silver beet leaves. Clean them up and separate the stalks from the leafy green bits. Give them all a pat in a non-fuzzy kitchen towel to dry off extra moisture. You can dice the stems if you like and tear really big leaves into hand sized or smaller sections.
Get your pan nice and hot over medium-high heat, then melt the oil into it, while pan is heating dice your potato very finely so it will cook through pretty quickly. Once the oil is melted and hot, toss your potato in and give it a few stirs straight away to cover the potatoes in the fat. Then you let them sit a bit until they release from the pan nice and crisped. Stir again and repeat. Being small it should only take a couple of minutes per side. The bigger the potatoes the longer each side will take. Do this until most of your potatoes look crispy then toss in the stems to your greens. Stir the potatoes and stems for 30-60 seconds until the stems start to show a bit of colour
Next, reduce heat to medium and open two areas for the eggs to go into the potato mixture. Crack the eggs and drop them into these two wells. Cover all of it with the greens, put a lid on and let the eggs cook to your desired doneness. You can lift up the greens and peek in at them once in a while. And if you are feeling particularly decadent, just before the eggs are done toss on your cheese and let it melt. (You can also add meat to this if desired, bacon crumbles or cooked sausage, etc.)
This warming breakfast I always felt was fit for a king and sure seemed a mighty reward for having been brave once again and facing the nasty cold. I love this thread, I love seeing new and interesting ways to use eggs. Growing up my mother was master of the eggs. She always told me that chickens were the masters of "You got trade?" because you give them kitchen scraps and let them roam in the yard and they give you tasty eggs.
My brother even created his very own recipe at only 7 years old that was sauteed greens and an egg with a piece of cheese between two pieces of toast. He called it "tuna dip" none of us have ever figured out why but we all still make it to this day! =D
Thank you for all your suggestions Steve! Unfortunately they do have to be in pots because the land lord put a hard no on the grapevines going in the ground, but they have let me get away with many other good things like adding a banana bed! =D I do water with rainwater, I am fortunate we have a huge rainwater collection tank and I usually use the bottom few inches of my pots filled with sand and put drainage holes just above for overflow to work as mini wicking beds. And I was thinking when I move the pots I would definitely take cuttings and share, as well as transplanting as gently as possible, maybe while the vines are dormant would be best? That is when I used to move the babies and they never seemed to notice.
Has anyone by chance tried growing fungi in the mulch around the base of their grape vines? If so, please let me know which kinds and how it went.
I will definitely try to post any pictures here once I figure out the logistics! =D
I think that image is good and what if you added digital rewards for donators who made certain tiers of donations or perhaps the top X number of donators?
You guys have been epic at coming up with digital content for the kickstarters, and I imagine something similar may get people motivated to donate. It does not necessarily have to be boots related digital content though it could be related to the program. I am sure people would be interested in lots of things like the boots favourite recipes (especially foods made/grown on a permaculture site), or maybe a behind the scenes interview before and after the experience on video, or more pictures, etc.
Oh it does sound like you are keeping busy and it will be good for folk to know about the roads, I know I too only have a very low to the ground car. I will send you a PM, thank you so much for your kind reply. I really hope others find your post!
You might add more about the thread and how it helps the boots in the Dailyish?
Though right now, it is a stretch to pay their own bills so maybe not as many people can help as they would like. I know I would like to but I have my own community I am funding and it was hard for me to even support the last kickstarter. Not that I do not want to do more, I feel really bad that I cannot sorry. But maybe if more people understood how important it was they would find a way to be able to help. And I think that even when I am short on time, I sure try to read through the emails.
Yes, Steve. The council here is not as bad as say some home owners associations but they do require things look "pretty" they do not allow permanent fences to be added but things like veg in the front yard is okay so long as it is kept looking pretty. But something like a tyre planter wouldn't fly. It is a little more strict for me purely because my front yard is right off once of the busiest non-interstate roads in the city. -_- And a lot of people get stuck in rush hour traffic looking at my yard.
However, I have decided to try to make the best of the situation in making my yard a permaculture paradise within the limits I am allowed to as a renter. Which is why the grapes are going into large pots, though maybe someone has a better idea, I wanted something that evoked abundance and instant recognition from all the passers by. With roughly 50k people seeing my yard every day I figured if I could make my yard look like heaven, it might get more people interested in permculture in suburbia. I am working with a very tiny yard unfortunately, compared to a normal suburban block. And my largest priority is to create as much of a screen/impressive food hedge along the front as possible with fast growing varieties to curtail the noise.
And the council will not allow me to replant the nature strip, it must remain lawn. Sorry if that is too much information. I am doing it all as frugally as possible because I am saving to purchase land in Melbourne at my very first opportunity, but 2020 is being cruel to us all and slowing down my progress on that. Not shown in the layout above is that there are many herbs planted in underneath everything. I am also nervous about planting too densely but we need as much sound/wind deadening as possible. The sidewalk to the house is where I plan to put the grapes, so anyone looking in can see the gorgeous bounty of grapes hanging down, along with the food hedge. And I have been told I can put a sign out during the day on the nature strip so long as it is not left there overnight.
I see this as a huge chance to raise awareness of permaculture in a suburban setting, may even get some business out of it, but I do not want to get ahead of myself. That is likely only wishful thinking since covid tanked my normal business and I have been working for many months now at significantly less than minimum wage, often for more than 80 hours a week, to pay the bills. I am just thankful I can pay the bills, I know many cannot. And with that in mind, please stay safe everyone. It is so scary right now! Any suggestions on growing the grapes in the pots and how to trellis them economically but without it being a permanent fixture are very greatly appreciated! I've got a lot of experience with many things but growing trees in pots is something I am having to figure out as I go along! But many of my most valuable trees/plants I am going to want to take with me in a few years are going into pots for now until I get land.
How are people doing recovering from the bush fires?
I helped evacuate several people from East Gippsland (Mallacoota/Genoa) when they hit. It is still surreal to me, I went back a month ago to help with some replanting and I am on the council to help guide redevelopment along with many others. It is scary to see that the smoke was even reaching NZ! Here are some pictures from my time helping, this was right at 7 months ago.
Many people stayed with me in Melbourne until the roads finally opened back up in February. It is sort of insane because we were packed in like sardines to the house I rent, so we didn't have a lot of room and were living off of the supplies I had on hand. I went to go stock up after they went home and that is when I heard and found out about covid because the store shelves were literally stripped bare.
I built my farm in Missouri just for these sorts of things, ironic that I would be on the other side of the world when I needed it most. At least I can rest easy knowing it was helpful to those on it through all of this. Now I am even more determined to get a farm near Melbourne and help protect more against these sorts of things while helping to restore the planet. I just hope I can find others that feel the same way.
It was surreal and terrifying how red it was, I am not one to panic but I could feel in my heart we needed to get everyone away from there. It was amazing how many tourists refused to abandon their vacations assuming we were overreacting.
This picture was during the middle of the day!
This is right after the fires swept through before they doubled back onto the area. I didn't take this one, but one of my friends did who stayed to help protect the elderly that could not be evacuated.
This is some of the aftermath on the property of people I consider family. Many of my friends lost their homes. With a lot of extra love we are hoping the apple tree bounces back this Spring.
Where that fence was also included a lovely rose garden and a massive succulent and herb garden which are all now gone.
Unfortunately everything in the shed was lost but we are very thankful this house was not lost.
I really hope 2020 chills and lets us recover. Not sure if people wanted to see what happened or not, but I thought sharing might raise awareness a bit. I have noticed there is not much activity here from fellow Australians that I have seen. My heart goes out to all those who have suffered from these fires and I will keep doing everything I can, despite covid to safely help in recovery.
I am in Australia and I am always happy to talk permaculture. I too am hoping to find more like minded people in Australia, though I am in the Melbourne region. How is your search going Bronwyn? We will be going into Spring before too long, I have already gotten some of my annual seeds started and have been cleaning up and chop-and-drop mulching my perennials in preparation!