Saturday, October 26, 2013

Feel it hot, hot, hot

Compost king
We're still recovering from the fabulous weather last weekend, when we welcomed a bunch of Melbournian pals to Rumpty Doo for our inaugural Farm Bee. It was so great to have many extra pairs of hands on deck and we achieved many amazing things over the weekend including the enthusiastic scything of about an acres worth of grass! With all that fresh-cut greenery on hand we couldn't help ourselves but make a nice big hot compost pile that will hopefully give us plenty of gorgeous soil for summer planting in a couple months time.

Hot Compost Ingredients:

45% green (kitchen scraps, fresh cut grass/greens)
45% brown (hay or straw)
10% manure
Some sticks
A hose with running water

Method:

Start with sticks
Layering
One week later and the compost was hot to
touch and had sunk right down!
Loosen a square metre of soil and cover with a layer of thin sticks (we used wattle branches, largely because they were on hand). Amass a large pile of brown materials and another equal pile of green. They need to be big - your finished compost needs to be a minimum of 1 metre cubed. Have manure at the ready as well as your hose too. Start by putting a thick layer of hay over your sticks, keeping it nice and square. Water well. Follow with the same thickness of green, continuing to water as you go and still aiming to keep it as square as you humanly can. Keep adding alternate layers of green and brown with a couple of special manure layers thrown in along the way, and keep watering/squaring up the edges as you go. Once you've reached a metre high or run out of materials cap with a layer of brown. You're done! Over the next few days the compost pile will heat right up and sink right down. It may even steam!
Leave it for 6-8 weeks before using - the longer you leave it the better.
 

Monday, October 7, 2013

Give me shelter

This is Beverley. We got her cheap in the local paper, due to a severe bout of leaky windows and teenage angst graffiti that had left her insides looking a little more than undesirable (see below left). "There's nothing a lick of paint and a dash of windex can't do," thought we, naively as we approached Beverley's insides with scrubbing brushes in rubber gloved hands. Six days, three tins of paint and four metres of vinyl flooring later we were licking our wounds and vowing NEVER again to entertain the fantasy of renovating anything - not even a goat shed - for it seems renovation often means just as much work as starting from scratch.

But with a few days distance and a candle-lit evening spent inside Beverley's freshly painted, water-proofed and cosy interior we're feeling the rewards of our pains. We've even given in and strung up a line of twee-as bunting in celebration (see below). 
Beverley 2.0
And it did feel a little bit celebratory as we worked, despite the effort, as each brushstroke obliterated the hate-speech and scrawlings of male genitalia that had been grafittied across poor Bev's fake-wood laminex interior. As each scraping of revolting 70s lino was peeled away, centimetre by centimetre. As each leaky bump and dent was patched and plastered. As we grew to love this hulking old dame we now call shelter.
We've still got quite a ways to go before Bev will be finished (she's still on candle-power, there's nowhere to sit, and her exterior still needs seeing to), but she's habitable for the moment, and somewhere on the way to being a place we *might* just call home.
That is, if we were really, really desperate.


Saturday, August 31, 2013

Art of Bee-ing


As huge fans of both terrible puns and the TV comedy Community, N and I were *so* excited when we found out that there was an actual Community College in our area, and that they run a course on bees! Beekeeping seems to be one of those things that you just can't learn from books. I've read quite a few of them and decided that the secrets of the bee-world are best learned hands on (or bare-hands-on in the case of our brave teacher, Howard). With the last day of winter being a glorious sunny one we suited up today for our very first "prac".
I am bee man hear me roar!

Smokin' bees
As one of last year's graduates from Bee School described it, your first experience of beekeeping can be pretty life-transformative: being surrounded by all these bees, and feeling completely safe within your suit and with your smoker by your side. And it is a pretty incredible feeling, once you get over the fact that you are surrounded by hundreds of thousands of little venomous creatures who may or may not want to sting you. After trawling through half a dozen hives though, not one student got stung and we all happily hoed in to some of Howard's honey harvest (not before admiring Howard's amazing bee-mobile... see below...)
Apis mellifera ligustica (Italian honey bee)

Howard (our teacher's) sweet ride

Saturday, August 17, 2013

Wormholes


As bare-root season comes to a clattering halt we've be doing our darndest to get as many fruit trees as we can in the ground, which naturally has involved digging many, many holes. Digging holes, while exhausting work, is also kind of fun. You get to dig up all sorts of exciting things like the charred remains of bush fires from the 19th century or giant earthworms. Yes, giant earthworms are a bit of a South Gippsland "thing", or so we've discovered lately via Melita Rowston's new play which we saw last week at the Malthouse.  Melita's play "digs up" the zany and slightly unbelievable history of the Giant Earthworm Festival held in Korumburra during the 1970s and 80s (think hundreds of tiny school children carrying a giant pink plastic earthworm puppet ridden by Daryl Somers down Main St kind of zany and you're halfway there).
But I digress.
Back to fruit trees. So far we've popped in half a dozen varieties of heritage apples, a couple of figs and some lovely red mulberries which have been bursting to go into leaf. If you're new to planting fruit trees it can be somewhat of a daunting task. Here's how we do it, the way that was shown to us by Jo from Kahikatea Farm, and so far all fruit trees seem rather happy:

Step one
Dig a big square hole, twice as wide and deep as the diameter of the roots on your tree. You want to encourage the roots down and outwards, which is why a square is better than a circle. Keep your topsoil in a separate pile to your subsoil.

Step two
Pop most of the subsoil back in the bottom of the hole. Cover with a layer of topsoil and then shovel in a good few lashings of nice compost (we used well composted pig manure). Mix a little so that the compost integrates with the topsoil.

Step three
Add more topsoil, and build it into a conical mound - you don't want the roots touching any of that compost or they'll burn. Sit your fruit tree on top of the mound and see if its about the right height at ground level.

Step four
Spread out roots into the corners of the square gently. Remember, roots don't really like being handled that much.

Step five
Fill in your hole with remaining topsoil. Gently stamp down the soil around the tree - you want the soil to be compact around the roots so that they don't oxidise - this is what kills young roots more than anything else.

Saturday, July 20, 2013

Bridge over troubled water...

It has been pissing down with rain in South Gippsland these last couple of days. Just our luck to have taken the week off work to spend at the paddock! The many gullies here, which are usually muddy troughs - home only to buttercup and bullrushes - began to transform before our very eyes into rushing creeks as the deluge continued on today.
So it was with this in mind that we decided to build a bridge, quick smart. And as it turned out, just in time too – over the course of its very rushed construction our muddy gully turned into a raging rapid that burbled and up to our knees as we nailed on the final slats!

Sunday, July 7, 2013

Rumpty Loo - Finished!

Evolution of man

finished loo!
Roofin'
Well! Our brand new composting loo has been finished! After a good few weekends spent tinkering around with the design, our little dunny managed to survive the last week of storms and incredible winds to have the finishing touches bestowed upon it this afternoon. A very rumpty front door and wonky step ensured it now has the necessary dunny attributes of comfort and privacy. And that got us so excited it was only a short time before 'twas christened!

Saturday, June 29, 2013

Turning over a new leaf...

Wombok party

This week we got our ferment back on in the kitchen when our bed of buxom womboks came into their own and practically begged to be picked and turned into delicious kimchi! Despite being sheltered by a layer of bird mesh the chooks managed to have a good nibble of the outer edges, so between them and the slugs we had quite a task cleaning up the aforementioned leafy greens. Once we did, though, this is what we did with em:

Freestyle Kimchi

Ingredients:

Wombok cabbage (organic)
Garlic
Ginger
Proper Korean chilli pepper flakes or paprika
Sesame seeds
Other nice accoutrements: grated carrot, sliced spring onion, radish etc.

soakin'

ta-da!
Method:
Soak cleaned wombok leaves in brine overnight. To make up brine use about 1 cup of salt to every 10 cups of water. Drain and rinse leaves and squeeze out the water and place in a large fermenting crock (if you don't have a crock a large glass jar will do). Add ginger, garlic, chilli flakes/paprika to taste and other accoutrements as you feel. Kimchi in Korea is delightfully seasonal, so take liberties and get experimental. Using the end of a rolling pin, pound cabbage and friends into the crock. As you do, water will leach out of the cabbage and start making a brine. Keep pounding for a few more minutes. The brine should now cover the cabbage leaves. If it doesn't, top up with brine premix (as for soaking) until the cabbage is covered. Leave your crock at room temperature for 2 days plus - the longer you leave it, the sourer it will get- then pack into sterilised jars (again ensuring the brine covers your leaves). Fridge it and enjoy!