🏴 Regenerative farmer
Producing vegetables, eggs and grain-to-bottle beer.
Running #RegenAg / #RegenerativeAgriculture instance at https://regenerate.social. If you're a #Regen practicioner, come join!
| Location | Catalunya |
I had one of those beautiful season starts. Managed to sow on a Friday two weeks ago, 2ha of barley for our brewery (which is finally under construction!)
But of a manic sowing, then it rained on Saturday. And then it kept raining! Bear in mind that we're in year 3 of a brutal drought.
Barley is germinating perfectly and this season might be better than last.
But overall things are progressing nicely! We've streamlined our packing process for the vegetable boxes and expanded our platform to print labels that makes it easier to pack the customized boxes.
And the garden is producing better than ever! We currently have broccoli, cauliflower, spinach, onion, carrots, cabbage, Cavolo Nero, red russian kale, mizuna, cilantro, chard and lettuce.
Also getting permits to substantially increase our chicken headcount and working on permits for our field-to-bottle brewery.
#MarketGarden #NoDig #VegBox #RegenerativeAg #RegenerativeAgriculture
I've been quiet here, but I can explain...
Last year we were lucky to buy a piece of land and old manor house near our farm. The place you see in my pictures is not our land, we have a lease.
So we were planning to expand to the second location, which is about 20 minutes away, while retaining the original place. Over the past few years we invested a lot of of time and money there, but in the end things worked out differently.
One of the partners in the farm, whose land we were on, wanted to focus on other things so we decided it would be best to move the whole farm to the new location. On the one hand that means rebuilding all the basic infrastructure and a new market garden from scratch which means a lot of work and investment.
But on the other hand it'll be on our land and we can integrate all the lessons learned over the past 4 years, so that's exciting!
Overall I'm very excited but also tired as you might imagine. Moving a farm is a lot of work... And we're not even halfway done. Luckily we have the lease on the original location for at least another year so we can maintain production while resetting.
I'll try and document as much of the process here!
#RegenAg #RegenerativeAg #RegenerativeAgriculture #NoDig #MarketGarden
Been a while since the last PSA that we're running an #instance here at https://regenerate.social for practicioners and active researchers of #Regenerative methods like #NoTill, #NoDig, #HolisticGrazing, #RotationalGrazing, #Permaculture, #CulturalBurning, #CarbonFarming, #SustainableForestry, #Reforestation, and more!
Come on over if that's you!
Please boost so that other regen people can find us :)
regenerate.social is a server for those practicing regenerative agriculture. That includes commercial producers, homesteaders, foresters and more. If you practice regenerative methods like Holistic Grazing, No-Till, No-Dig, Food Forestry, Cultural Burning, or others, feel free to request to join!
Transplanting 2000 leeks 🌱
#RegenAg #RegenerativeAg #RegenerativeAgriculture #NoDig #Gardening #MarketGarden
Quick injection of #chicken happiness.
#RegenAg #RegenerativeAg #RegenerativeAgriculture #RotationalGrazing
Getting ready to sow green cover, looks like it'll finally rain tonight!
100kg oats and 5kg clover per hectare to be crimped in Jan / Feb before a barley crop.
Does anyone have experience with the La Mancha goat breed? We're slowly planning our goat dairy production and I'm looking at Nubian and La Mancha.
Mainly interested in high butterfat for cheese making.
#Goats #RegenerativeAg #RegenerativeAgriculture #Cheesemaking
I've been experimenting with ways to use the #bran from our grain. Made flakes today and they're delicious!
4 parts bran
5 parts wholegrain flour
1 part (or to taste) brown sugar
Pinch of salt
Water
1. Mix dry ingredients
2. Add water slowly until the dough just about stays together, knead
3. Let dough rest for 30min
4. Roll out thin (or use pasta machine for better results)
5. Bake until some parts start turning dark brown
6. Let cool and break into desired chunks
I set myself a little challenge to only eat things made with ingredients we produce or forage ourselves.
Currently that is:
- Eggs
- Spelt
- Tomato
- Onion
- Kohlrabi
- Cucumber
- Zucchini
- Aubergine
- Potato
- Parsley
- Basil
- Honey
I'm not an absolutist about self sufficiency and believe more in community sufficiency but it's an interesting experience and forces creativity.
Yesterday was salad and Tortang Talong, then gnocchi with tomato sauce for dinner.