Just finished taking indoor cat Cù for a twilight walk • Tomorrow we039;ve got a video going live on our facebook page where Dani talks through loads of tips and tricks for having a more eco friendly pet including including food, equipment, routine, and much more • Thanks to @cityofonkaparinga for supporting us
Green Roof workshop • Learn how we built a DIY Green Roof on our shipping container at this workshop hosted by @adelaidesustainability where they039;ve just installed their own green roof! • We will look at all the layers needed to support plants without damaging the structure, which plants work best, the type of soil to use and how you can do everything yourself with just some basic carpentry skills. • $7 tickets available through the linktree in our bio
Feeding garlic If you039;re growing garlic in South Australia then chances are it039;s starting to look a little pale, or even yellow. This is because the garlic is starting to grow rapidly with the onset of warmer weather, and needs nitrogen to fuel that leaf growth, which will in turn grow the bulb • A few years ago Nat Wiseman from @villagegreensofwillungacreek came around for a visit and pointed this out to us, and recommended we apply a soluble, organic, high nitrogen fertiliser. On our backyard scale we use things like DIY Nettle (and other weed) Tea and a commercial product called Charlie Carp, which is made from the pest species European Carp that infests many of our waterways • We will apply a liquid feed every few weeks now until mid-October, when we stop fertilising as too much nitrogen late in the season can cause leaf growth at the expense of bulb production • If you039;re not growing garlic this year then remember this tip for next time, and make sure you buy some fantastic organically grown garlic from the crew at Village Greens to eat and plant out next year (harvest time is November)
Homemade miso • On the left is a brand new batch of what will become miso, while the right is one that has been aging in the pantry since April last year. Over that time it has turned a nut brown and the flavours have deepened and intensified into an umami-packed dish enhancer. • Making miso is really simple with just 3 ingredients (organic soy beans, koji and salt in this case) and requires very few steps (cook the beans, allow to cool and mix with koji and salt, then pack into jars). The trick is to wait at least a year for the complex flavours to develop. Luckily once you039;ve made one big batch it becomes easier and easier to wait as you are always working through a good stockpile. This time we made 4kg, which should keep us going for a while. • Big thanks to miso master Hiro @foodritual for introducing us to this process as part of the @thefermentary tour to Adelaide
Bread making in a handmade wooden dough bowl • The tradition of making bread in a wooden bowl goes back a long way. Before bacteria and yeast were understood, people knew if they used the same bowl they were likely to have dough that got bubbly and airy. This is because bacteria and yeast hides out in dough left on the surface of the wood, and even in the grain and pores of the wood. This is even more likely to happen with a hand carved bowl like this one, as the adze and gouge marks leave an uneven surface. • Dough bowls like this are found across Europe, and were still regularly being made and used into this century
Want to learn how to safely carve green (fresh) wood? • Update: Sold out folks. We thought it would sell out fast but not that fast! We might have to see if Onkaparinga can do a waitlist for the next one? If they can, let us know if you039;d like to be on it. • We are running a workshop on Sunday 12 September in McLaren Vale where people will learn how to carve their very own butter spreader. Attendees will learn the basics of carving; knife grips, woodcarving principles and techniques, and how to design a functional object. • People also get to take home their very own Mora 106 - a fantastic carving knife made in Sweden so they can continue carving at home. • The link to the workshop is in our bio - this one will book out quickly but hopefully we will run another one soon with @cityofonkaparinga
Summer seedlings! • There are few things as exciting as sowing summer seeds, at least if you are plant nerds like us. We039;ve found through trial and error that July and early August are the best times to sow things like capsicums, chillies and eggplant, which can be very slow to germinate and grow. • These kinds of seeds need warm temperatures to break dormancy, so they won039;t germinate unless they stay at least 15-20 degrees until they pop up. For us that means keeping them in the warmest part of the house, and at this stage you don039;t need to worry if that happens to be a dark spot like on top of the fridge. As soon as they039;ve revealed their seed leaves they do require light though, or they will become long, weak, and leggy. This punnet of Chinese Lantern capsicums popped last night, so we put it right next to the window today. It took around 12 days to germinate after we had sowed the seed. • In the next week or two we will start to sow tomatoes as well, and once everything has formed their second set of leaves they can go out in the greenhouse to continue growing. They only require constant warmth to germinate. • So have you got your seeds ready to go? What are you excited about growing next season?
Lemon-lime cordial • We were gifted a big batch of beautiful limes, and there are lots of lemons growing around us too. • Given there were too many to eat fresh, we juiced them into a saucepan and added some sugar, then brought the whole mixture up to around 65 degrees celsius for 10 minutes. This pasteurises the juice and means it will last a lot longer, though it will last a couple of weeks in the fridge even if you don039;t pasteurise. • We039;ve been enjoying this tart and tangy cordial as a Vitamin C boost the last month, plus it makes the best lemon, lime, and bitters cocktail!
Compost • There039;s something pretty special about making your own compost. It connects us to a circularilty and renewal that is so typical of all natural processes, where the output of one thing becomes the input of another. • By collecting all the inedible but organic (once living) things that enter our property and circulate within it, we build soil nutrition and carbon storage on site. Everything that was once alive can be composted, and will do so without any input from us, but there are ways we can make the process more efficient in time, nutrition, and space. • Sam is presenting a FREE Hot and Cold Composting workshop at Aldinga Library on Saturday July 31 at 11:30am - bookings in our bio linktree • He039;ll cover the setup and process for both these methods; from daily composting of your household organics to managing bulk amounts and the difficult-to-compost materials like meat and dairy. You’ll leave with an understanding of how to make beautiful homemade compost for your own garden
Hiking food • Cooler weather is perfect for hiking, and we love exploring the magical trails down here on the Fleurieu Peninsula. This is the Deep Creek Cove hike from Trig campground - a stunning 3 hour walk, plus time to hang out at the cove (link to the walk in our bio) • We always take some lunch and snacks with us on a hike, and find a sandwich wrapped in a beeswax wrap the perfect low-waste option. It was also a bit of a home-made milestone as Sam made the bread, cheese, and mustard • @nationalparkssa are running a photo competition for the chance to win a special National Parks experience valued at up to $6,500, such as shark cage diving, a wilderness safari, a river cruise or a rock climbing adventure! • To enter, pick up a limited-edition postcard from one of several locations across SA or download the picture on your phone - www.parks.sa.gov.au/getthefullpicture. Visit one of the featured National Parks & line up your postcard with the landmark to complete the picture. Share your photo entry on Instagram with hashtag #nationalparkssa, post it to National Parks SA or upload it on their website before June 18th 2021
DIY natural deodorants • We039;ve tried lots of natural deodorants, including quite a few that we039;ve made ourselves. Because everyone has different sensitivities and a unique skin microbiome, it can take some time to figure out which one works best • We make and use a range of DIY deodorants including a spray version, powder version, and paste version. We039;ll be making these at our upcoming workshop at Woodcroft Community Centre on Wednesday 9 June; it039;s only $5 and you get to make two deodorants to takeaway • Check out the link in our bio to grab your spot
Oak handled Moka pot • Is this the most hipster thing you039;ve ever seen? It039;s unnecessary, as the plastic handle was still functional and working as intended, but replacing it with wood is something Sam has been talking about for years. • That being said, it is now much more beautiful, not least because of the imperfections in the carving and many facets from the unsanded surface. It was also a good opportunity to practice detailed joinery, which is something that comes in handy for many woodworking projects. • What039;s the most unnecessary but beautiful thing you039;ve made or own?