We will spend the weekend meeting locals and hosting an open day. One of our objectives is to better understand what people locally grew up eating, what they miss, what they wish they could buy regarding local & ecological food.

Långfil (also known as long milk) is a kind of sour milk requiring low souring temperature and long maturation. It has a mild acidity, and texture is chewy almost bubbly like a whipped desert. The bacterial culture consists primarily of Lactococcus lactis ssp cremoris who put together the milk carbohydrates for long exopolysaccharides, which leads to the texture.

Rennet is a complex of enzymes produced in any mammalian stomach, and is often used in the production of cheese. Rennet contains many enzymes, including aproteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). They are also very important in the stomach of young mammals as they digest their mothers' milk. The active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it, e.g., pepsin and lipase. There are non-animal sources for rennet that are suitable for consumption by vegetarians.

Here we are making simple fresh cheeses with Acid Coagulation as we easily consume all we get from Clover May.  Next year we will have 3 or 4 cows at the farm.

In addition to the existing plantings detailed in the document above we are currently working with the Intern's in designing the Nut Field plantings on a Keyline layout along with proposed Dams for fish/ crayfish production and to benefit further plantings with reflected light and heat sink.  We are also planning a tree nursery to breed hardy nut lines as well as start supplying others in the region with the genetic material required for setting out robust future proof regenerative agricultures.

This 2 week intensive Permaculture Design Course empowers participants with the effective design solutions, skills and a methodical scientific approach to create resilient, synergistic systems that are ecologically sound, economically profitable and meet human needs, regardless of the site and circumstance. Our Permaculture Design Courses are highly regarded internationally, led by one of Europe's leading designer- educators, with 90 hrs+ of curriculum based learning & internationally accredited via P.R.I. (Aus)& P.C. Assoc (UK) here is a chance to take a fully up to date PDC with one of Europe's most active Permaculture Professionals. 
Details & Booking

Fish hydrolysate is an awesome product for promoting plant growth. It’s high in Nitrogen, can be naturally produced, and is an awesome food for microbes. Fungi love it and it is easily produced at home.  We use it as straight fertiliser, animal supplement and an ingredient in compost teas (Fungi: Bacteria balanced- Fungi orientated).

Fish hydrolysate is composed of fish and glucose based sugars and uses lacto bacillus to break everything down using enzymes. Fish hydryolysate doesn’t undergo the heating and skimming process that you get with fish emulsion products.  Heating breaks down beneficial amino acid chains and this cold process also retains the fats and oils that microbes love.

It's Day 2 of our certified Holistic Management training, dipping into the 2nd half of our awesome 10 Week Internship program. The Savory Institute has been updating, clarifying and simplifying their workbooks as smaller & more concise workbooks, available cheaply via their website.  We have been running through Financial Planning and Grazing Planning today, using the farm as a model for planning for the factors, observations and circumstances we have in our situation, to ensure we create the best possible plan to move consistently towards our Holistic Context.

We see managing holistically is key to forwarding effective regenerative enterprises and regenerating degraded landscapes whilst creating resilient & socially just incomes into the future.  We plan to write some series of articles to clarify some of the common misconceptions and explain the process to support others to start managing holistically.  Stay tuned for details.

We have another 10 Week Internship running at the farm July- Sept, with a few spots open, where once again we will be training up a diverse and engaging group in the following areas;

The 10 Week internship includes over 530hrs of curriculum based learning & 5 Certificate Courses;

• 90hr+ PDC certified by PRI (Aus) & PC Assoc (UK)
• 5 day Forest Gardens & Perennial Cropping
• 5 day Regenerating Soils
• 5 day Keyline® Design
• 3 day Holistic Management Training®
• 5 day Teaching Permaculture Creatively