What's sheet mulch?/ Sheet Mulch workshop

Sadly, this workshop has been canceled.
If you're interested in being updated on future workshops via email, let me know and I'll add you to the list. Thanks,
Margot
PS There's an exciting one coming up in Edmonton, and another at the farm. Locations and dates TBA


Sheet Mulch: A method of layering easily decomposable, organic matter in order to promote microbial activity, prevent weeds, and create moisture retention. Plant health is increased considerably when this method is used.


Sheet Mulch Workshop
May 8, 2010- 10:00-3:00
Barnswallow Corner Farm 
Presentation by Margot Soltice
Pot Luck lunch
Hands-on sheet mulching, flash mob-style
Seed/perennial exchange
Contact Margot: barnswallow@xplornet.com or phone 780 387 3588

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Permaculture sheet mulch workshop

Beautiful black soil, isn't it? This garden has supplied the produce for up to 25 families, mostly Edmontonians, since 2000. For the past couple of years it has lain dormant, except for weeds. Sad, but necessary. While I have regrouped from back injury, plans to change my practices from fighting weeds to working with nature have been sprouting.

Now, with Permaculture design at the forefront of Barnswallow Corner's focus, I am working slowly toward rebuilding the Community Shared Agriculture (CSA) project.  Thoughts of a raspberry U-pick, apple orchard, or simply planting the space and using it for grass, chickens and other animals have been discussed. These things still appeal, but the community and love of growing local food are still my passion.

Number one challenge is how to tackle the things that need to get done now, before long term help arrives. The master plan involves WWOOFers, and farm apprentices. Until the housing for these extra bodies come to fruition, we will be having a number of free or inexpensive permaculture workshops.

The first workshop is to apply layers of straw, compost and cardboard to the land you see in the picture above. The purpose is as layered as the materials; soil building, moisture retention and weed suppression.   There will be an informational session, seed/perennial swap, heirloom tomato plants for sale, and a potluck. In the spirit of gifting, this is a free workshop.

Details:
May 8, 2010
10 am- approximately 3 pm
Potluck (Yay!); a cold dish, sandwiches, or salad for 5
bring hat, rubber boots, garden gloves, lawn chair, sun screen, water bottle.
If you have these items, please label them with your name:
shovel, garden fork, wheel barrow

With enough people, the sheet mulching should not take much more than 2 hours. I will have a short slide presentation to show in the morning, and will share some permaculture knowledge and experiences.

Please email me, Margot; barnswallow@xplornet.com

Sit or run?/ Lazy or industrious?

The act of quiet introspection is considered a luxury by some. In fact, it can be considered lazy, or having "too much time on their hands".  With the past year's (or so) mudslide economy, this has been the case for too many. There's loads of activity online exemplifying this; marketing tips and tricks, blogging how-tos, how to have a presence on twitter etc. etc. etc. ad nauseam.

Thing is, when one is listening to the quiet hum of one's laptop, whilst still in their jammies, sipping a cuppa, the world is whizzing by, going somewhere around 1000 miles/hour. Now there's a juxtaposition. The mind is moving and turning and checking and flipping from one tab to the next; twitter- check,  fb-check, blog-check, DOW-check, email-check, check, check, check. And the body sits.

Industry, shmindustry. I'd like to hear who's unplugged, been on a walk, lately, gone bowling, relearned how to throw a frisbe, learned a new yummy yoga move? Go. Be free. Discuss (when you get back).

Permaculture and 3 secrets of the best chicken gravy ever

I'm so sorry if this offends anyone.  Being a transplant  from city to country myself, I can certainly see why it might. These little chicks, held lovingly by my kids, are destined for our plates. 

Our family lives on an acreage smack dab in the middle of a rural farming community so we are no strangers to the idea that baby chicks = dinner.  No, we don't eat them small.  We raise them from day olds to approximately 8-12 weeks, at which time we butcher them at 5 1/2- 7 lbs.  

I put this picture up because it was the only one I could find.  The pictures of the chicken tractor in which we raise our birds, are being elusive. If I find ours I'll swap them out later. Here's one of a chicken tractor I saw while in the Kootenays, British Columbia whilst taking my Permaculture designer course. 

A chicken tractor is a unit, built as lightweight as possible, that one person (usually) can drag to the next grassy area for the chickens to cluck, scratch, catch bugs, graze on grass and in general, be as chickenly as possible. Ours is built rather heavily (my big, strong husband likes to build like that), out of 2X4s and wire mesh. It's got wheels on one end and a handle to lift and pull on the other. The top opens for us to take the waterer out before moving it.  The feed goes into a a eves trough that is fixed inside the unit.

How this pertains to Permaculture is that it uses several Permaculture principals.  "Catch and store energy"- the energy of the grass is being stored in the chickens for our later use, "Integrate, rather than segregate"- put the chickens in a space that can be moved rather than keeping them in the same space. Use the resources you have, such as grass for feed, allowing the manure to go back into the grass, fertilizing it (but not killing it due to over fertilizing). "Use and value diversity"- letting the chickens out, into a more chicken-conducive atmosphere allows them to exercise, be happy and therefore produce a healthier bird, which is in turn healthier for us (chickens kept on grass have been proven to contain higher omega 3 fatty acids, which is something our bodies cannot produce on their own and we are found to be lacking in our culture.) This manner of keeping chickens is so well rounded that almost all of the Permaculture design principals can be applied. 

Why pictures of live chickens when I promised a gravy recipe you ask? Well, it's a process. First come the chickens (in my case... I'm sure for some it's the egg).  Then, a couple months of feeding, watering and moving the chicken tractor around the yard. Some frustration because of deaths ensue, mostly because of the cost factor, but some because we are responsible for the lives of these little bodies and to see one go means that either we haven't done our job, or the type of chicken we bought is not hardy enough.  Thist part is a whole 'nother blog post, as is butchering day, which is typically done with another family.  After butchering, and clean-up of same, it takes a few weeks for my brain to stop associating the death and smells and mess to what is being prepared to go on our table.  The carcasses sit in our freezer for that time, awaiting some very good eating.

Here I pause, fingers poised over the key board. Do I speak to those who've eaten farm fresh chicken? I know that I'd be singing to the choir if I were to do so, but perhaps finding a new audience is the best.  Can we at least assume  that we've all eaten some form of fresh, not-bought-from-the-store food, whether it be tomato, an herb, corn, or carrot? For those of you who haven't, please, I implore you, find a market and buy something fresh and eat it tonight, or as soon as you can.  For those of you who have, but have yet to try fresh, gently grown chicken, trust me in that the experience is heavenly. 

The meat has a different texture, let alone taste.  Everyone I know who has tried and compared it to store bought (and consequently, raised in un-chicken-friendly conditions) have exclaimed with delight that THIS, this is what a chicken is supposed to be like. It is moist without being mushy.  It tastes, well, like chicken (should). 

Now, because the meal becomes a lot more special since we've lived with this process, a lot of thought goes into the prepping of it.  It's no secret to those who know me that I consider the right gravy to be an essential. It's also no secret that I am celiac. The frustrations at having to figure out substitutes for wheat, or other glutenous products have been a topic of discussion for a little over a year now. I have found a solution to the wheat in gravy challenge I faced, with an added bonus.

I'm about to tell you the 3 secrets of perfect gravy.

Secret #1) Make a rue. Many meals did my husband suffer that I made starchy, lumpy gravy until I discovered this secret.  I share it with delight. 

In a frying pan, place equal amounts of butter (I don't substitute margarine here, butter is better!) and flour. If you want more gravy, increase both the amounts of butter and flour equally. I usually use 1/4 -1/2 Cup of both, giving me more gravy for left overs. If you're only making a little, say for 2 people, reduce all of the amounts; butter, flour and liquid.

Secret #2) Make the rue with sweet white rice flour. Now, I know y'all aren't celiac and so I don't suppose to foist my wheat free diet on you.  What I do intend to do is to share this cool find with you.  The rice flour creates a better gravy.  It makes almost double the amount that wheat flour makes, it makes it smoother and according to my family, it tastes better. 

Secret #3) Use vegetable "Better Than Bouillon" brand flavouring.  First, of course, when you take the chicken out of the pan, scrape up all the yummy browned bits and add it to the liquids that you will be adding to the rue (or even use the same pan for roasting and then for gravy making).  While the butter is melting for the rue, measure 2 Cups of WARM water (be prepared to add more if needed) and add 1-2 Tablespoons (more to taste) of Better Than Bouillon into the water.  Add the water slowly, whisking while you do.  

Add thyme and pepper to taste.  

You're welcome.