Where to begin

If you want to learn more about permaculture the best place to start is with the founder himself, Bill Mollison.

There is a free online resource from Networkearth.org that has Bill's lectures from 1994 in Texas.

There's no better place to start learning about permaculture for zero money!

Link to the new site.

A Sad Day

When I went out this morning there were ten fish floating in the pond. They were gone, it was too late. I didn't think losing gold fish would bother me much but I guess it does actually.

Because of my own stupidity they died. I left the hose running in the pond for several hours and for whatever reason, I think lack of oxygen, they didn't make it.

I'm not one hundred percent sure exactly what the cause was still but I think that since the water level was above the spill pipe the water didn't get aerated properly.

They lived through the winter, and the time that the pond didn't even have a filter. So I'm scratching my head on this one.

Later on in the day I lost one more and one isn't looking good. So there are five left, even though I only put ten in originally. Most of the big ones died.

Chorizo, chickpeas, poached eggs, FFF

Choizo w/ chickpeas & poached egg

This Friday's food forage dish was chorizo with chickpeas topped with poached egg.

The eggs came directly from our own chickens.

I used Mexican chorizo from Pine Street Market.




The chickpeas were our one cheat this week since there isn't a local source for them. We used dried beans and let them soak for a few hours first. Then into boiling water with one cinnamon stick.

Saute a diced onion and then add in the chorizo. Let this cook for a while before adding in the chickpeas. Then top the chickpeas and chorizo up with chicken stock. Let simmer for about an hour.

When ready to serve top with a poached egg. Each egg takes four minutes so don't forget to allow for the correct amount of time.

The greens are going pretty well in the raised beds now. They are on the eastern side of the house and it is about the only place that gets full sun.

Salad with truffle vinaigrette

I made a salad from lettuce growing in a raised bed we have here. This is a very good light and tangy vinaigrette for hot weather.

Truffle vinaigrette:

1 - tspn Dijon mustard
2 - tblspn honey
1- tspn white truffle oil
1/4 cup lemon juice
1/2 cup olive oil
salt
pepper

Combine Dijon, honey and lemon juice in a measuring cup

While stirring, drizzle in some good olive oil to form an emulsion. Add truffle oil.

That's it!

I topped the salad with Goat's Milk cheese crafted locally from Capra Gia.

It isn't local but it's worth getting, Edmond Fallot dijon mustard, nothing can compete.

You can get it from iGourmet.com.

Georgia Olive Oil is made here in Georgia and is available from their online store if you cannot find it locally.











You can always find out what is available to you locally at Local Harvest.

Forest Garden

Now that it's finally spring, here is a short tour of some of the trees in the young forest garden.

Boston Butt w/ poke and turnips

Pork Shoulder w/ Poke Weed

The poke is really getting large now and they won't be worth eating if they get too big, zero food miles.

I boiled them first in a large pot.

Turnips were from Freedom Farmers Market at the Carter Center.

I roasted a boston butt in the dutch oven on 250 for about seven hours with carrots from Straight from the Backyard.

The meat comes from Gum Creek Farms.

I sauteed the turnips and poke in garlic and bacon from Pine Street Market.


Salad with balsamic vinaigrette

I made a salad from lettuce growing in a raised bed we have here.

Balsamic vinaigrette:

1 - tblspn dijon mustard
1- tblspn good balsamic vinegar

Combine both in a measuring cup

While stirring mustard and balsamic, drizzle in some good olive oil to form an emulsion.

That's it!

I topped the salad with Goat's Milk cheese crafted locally from Capra Gia.

It isn't local but it's worth getting, Edmond Fallot dijon mustard, nothing can compete.

You can get it from iGourmet.com.

Georgia Olive Oil is made here in Georgia and is available from their online store if you cannot find it locally.

Strippaggio of Atlanta sells olive oil and balsamic vinegar in their online store, it's very good.








You can always find out what is available to you locally at Local Harvest.