Free Edible Forest Garden workshops - Upwey 20th and 21st of July

In return for the sponsorship and support of Permaculture Melbourne and people of the Upwey community to enable me to attend Dave Jacke's Edible Forest Garden Intensive at Milkwood Permaculture I am offering free workshops.  

Two day workshop in Upwey on the 20th and 21st of July

Saturday 20th 10am to 5pm

Sunday 21st 11.45 to 5pm  

We will start following Permaculture breakfast at Magpie Cafe - 10.30 to 11.30am.

Location is to be announced. 

You must be an "Upwey or surrounds" local to attend this workshop.

Please contact me for info or registration: Tamara@moonrisepermaculture.com.au

If you can't make these dates please contact me anyway and I will let you know when I am running these workshops for other groups. All Upwey and surrounds people will be free. If the response is too large I will run another lot of workshops later in the year. 

Texts: "Edible Forest Gardens" Volume One and Two by Dave Jacke

If you have these books please bring them. My volumes will be available on the day. You can probably share someone's book if you don't have a copy. The cheapest place for these books is Amazon or you can purchase them from Dave Jacke direct at: http://www.edibleforestgardens.com/about_book 

Two Day workshop: Theory and Implementation

Theory:

• Permaculture, Ecology and Forest mimics

• Understanding forest dynamics and succession

• Resource sharing guilds

• Mutual support guilds

• Edible Forest Garden Pattern Language

• Site Analysis and Assessment

• Edible Forest Garden design basics 

• Patch Design using the matrices in Volume 2 of "Edible Forest Gardens"

• Coppice crops

• How Australian EFGs must differ from examples in the UK and USA


Action: 

• Implement an Edible Forest Garden design at a public place in Upwey with donated plants (please let me know if you would like to donate plants by 15th July so I can design them in)
 

These are the first of many forest garden workshops in Upwey. These classes will well and truly get you started, but as people get acquainted with Forest Gardening and have specific areas of interest I can run more workshops and possibly an EFG book reading club.

Read how Dave Jacke explains forest gardens here:

http://www.edibleforestgardens.com/about_gardening

Make sure you check out Angelo Eliades' Melbourne demonstration EFG at his website:

http://deepgreenpermaculture.com/my-garden/ 

Angelo has created a huge resource for budding permaculturists and Forest Gardeners. 

Angelo runs excellent tours of his garden and speaks eloquently about it and many other topics. 

Other upcoming courses: 

• Introduction to Edible Forest Gardening at "Upwey Townies" Monday 15th July from 6pm, Upwey Township Hall
• Permaculture Design Course (PDC) with Tamara Griffiths and Taj "The Perma Pixie" runs Wednesday evenings from 10th July until December email Taj: thepermapixie@gmail.com 
• Permaculture Design Intensive, this post-PDC course runs 5 weeks, October and November
• register your interest with Taj: thepermapixie@gmail.com 
• Understanding and improving soil with Taj "The Perma Pixie" August and September email Taj: thepermapixie@gmail.com
• Spring Wildfoods workshop with Taj "The Perma Pixie" Sunday 6th October, Thornbury email Taj: thepermapixie@gmail.com 

Tamara Griffiths

Moonrise Permaculture

Tamara@moonrisepermaculture.com.au

0407 45 7707

Fruit trees in temperate Edible Forest Gardens

The temperate Edible Forest Garden (EFG) movement began in the UK with Robert Hart. Even though some think he made ‘every mistake in the book’ it still fed him and his brother with leftovers for locals over many years. A forest garden is such a highly productive system that even first attempts at the idea created an abundance of food. Robert wrote several books on forest gardening as well as ecology. His best known work is "Forest Gardening". 

Patrick Whitefield built on Hart’s idea and his book “How to make a Forest Garden” was one of my first permaculture books. It inspired me to turn three plum trees with grass under them into a forest garden that I ate out of daily. 

When I came across Dave Jacke’s double volumed "Edible Forest Gardens" (with Eric Toensmeier) I was overwhelmed by the sheer amount of information and dipped in and out of them until I did Dave's course recently at Milkwood Permaculture. Over many years of design and implementation of edible forest gardens, with the largest project to date at Wellesley College in Massechusetts, the tomes have much to share. His course re-introduced me to the appendices at the back of volume 2 – with many tables on plant use, how they work in forest garden guilds, and a huge amount of useful information for people growing fruit trees.

Also of use for fruit tree growers are two ways Dave uses guilds – the ‘resource partitioning guild’ and the ‘mutual support guild’. EFGs are a mimic of a forest. As permaculturists we recognise that forests have at least three vegetation layers above the ground. These layers partition the light coming into the system. Fruit trees are often the overstory in a mixed orchard, but they can be a middle story growing near to but not under other larger food trees like oaks and chestnuts, for example in a ‘forest edge’ type pattern. 

In EFGs we must also be aware that a resource partitioning guild also takes the underground economy into account, with soil moisture and nutrients also being shared with other plants. When we look at fruit trees in our systems we must look at their root structure and tolerances as well as their above ground habits. This tells us the best way to work with the physical structures when choosing the plants in our EFG and how we work with succession.

When we create guilds around our heavily cropping fruit trees it is also important to create a mutual support guild. What plants and animals aid our fruit trees varies with each species, root stock and cultivar and requires a detailed needs analysis for each variation. The pear is an example that Dave Jacke uses; European Pears need calcium, and growing an understory of comfrey that bio-accumulates calcium is a good pairing for around its roots. This guild with more suitable plants can be seen above, from the cover of Dave Jacke’s Edible forest garden books. A full size pic is at Milkwood’s blog: http://milkwood.net/2011/11/18/gardening-like-a-forest-podcast-with-dave-jacke/

In our mutual support guilds we can also create year round nectar availability for bees and specialist feeders like hoverflies and give these important pollinators and predator species habitat and fodder and increase our fruit tree yields. Plants like yarrow with many functions as a nectarary, dynamic accumulator and living much plant are excellent additions to forest gardens.

The Wellesley EFG project can be found here:

http://www.ecolandscaping.org/06/edible-landscaping/first-year’s-harvest-from-wellesley’s-edible-ecosystem-teaching-garden/

This article was originally written for the Permaculture Melbourne Newsletter - "Permaculture Information Exchange" or "PIE". This edition has pages of excellent info on fruit trees - you can join Permaculture Melbourne for access to this amazing resource. There is so much more for me to write on my learning from Dave Jacke - but I do recommend people get the books I've mentioned above and give forest gardening a go. And let me know how you're going or if you need some advice!

I have lots of pics of my forest gardens at http://www.flickr.com/photos/boodicusducky/sets/72157625608069701/

and implementation of the Heritage fruit orchard/forest garden at

http://www.flickr.com/photos/boodicusducky/sets/72157601368707361/

How to process acorns

Acorns are fantastic! They are full of nutrients, are a complete protein and are full of good fats (about 30%) and high in carbohydrates. They are also high in folate! They taste delicious once all the tannins have been removed (by leaching into water). And, for the most part - they are free if you live in a temperate climate! 

I started this post last year - at the start of my acorn journey:

Its early autumn here in Melbourne and the acorns are ripening and dropping off the oaks. I've wanted to try eating acorns for a few years now, but some oaks only have acorns every other year and that was the case last year in Tassie. Imagine my glee last week when I found a huge oak tree at Eltham College - where I was doing an awesome course with creative permie Robin Clayfield. I got some help to pick up a couple of kilos and promised acorn biscuits to the group. Unfortunately, acorns take alot of processing, particularly to get the tannins out. It took about 5 days for me to go from acorn to edible mush ready to cook with, too late for the course but not too late to try it out on my unsuspecting parents. Well actually they were suspecting, I've tried stuff out on them before.

How to process acorns

Acorns are delicious and good for you once the tannins are removed. 

Peeling raw: Tamara's method 1

if you use a nut cracker you can get into the peeling groove - I often do it while watching Dr Who or the like.

Then I grind up the 'nut' and wash in water. Drain through a tea towel in a colander. Wash with water a few times a day until the tannins are removed - the tartness disappears. Will have a grainy texture once dried.

Peeling raw then boil: Tamara's method 2
Peel the acorns in their raw state and remove any dodgy bits. Place the nuts into plenty of water and boil for 10 minutes. Lots of tannin should come out. Drain and boil again. Repeat until the tannins are gone and the nuts taste good.

Boiling method: Taj's method 1

If you boil them for 10 mins in plenty of water, drain and boil again for 10 mins the shells should come away more easily. Drain and discard all the shells. Continue to boil the acorns until all the tannin is gone. Can take many boils. Will be soft and silky when wet and smooth when dried.

This last week I used a method that is about halfway between Taj and my methods. It made the best bread ever. Probably the easiest of all the methods here :)

Boil, grind and rinse: Tamara's method 3

If you boil them for 10 mins in plenty of water, drain and boil again for 15 mins the shells should come away more easily. drain and Discard all the shells. Put the 'nuts' in a food processor and pulverise. then I drain them using a tea towel in a colander. Do this rinse as many times as it takes for the pulp to lose its tannins - that tartness. I do this outdoors near a tap and drain into buckets I use for watering. Mine normally takes about half a week if I'm washing them at least once a day :)

Dry or cook:

Once the tannin is removed you can dry the pulp in the sun or the oven, or use wet in a bread or pikelet straight away.

Acorn piklets -  beat an egg, acorn flour, maple syrup, baking powder and cook! Serve with maple syrup for a perennial tree based feast! Very Permaculture!

Link here to my youTube video making acorn bread, using flour from all of the above methods!

IMPORTANT NOTE: Do not pick the acorns from the tree. They are not ripe, they are bitter and won't open even when you boil them forever!!! These things we can learn only from getting out there and experimenting!!! Get to it people!!!!!

FINALLY: I found an acorn that requires no further rinsing once it is boiled and shelled! It turns out that eating an acorn from every oak tree I find IS a good way to find that pot of gold at the end of the acorn rainbow! Hooray!!!! Have a look at the huge oaks in St Ardauld next time you are up that way, the acorns are small but taste so good with almost no processing!!!

At the Upwey Food Swap - I got some very good swaps for my acorn bread and my acorn flour! 

Surprise fact 1 - if you put whole cracked acorns in half a bucket of water and let it sit for a while it will start to smell like antiseptic. This brew will get your hands super clean and even get slug slime off!

Surprise fact 2 - 300kg of acorns will give you 100kg of pork - an excellent food to meat ratio!