DISPATCHES FROM THE FARM

The seeds we sowed recently are emerging nicely. More than 3/4 of the tomatoes have come up and are looking great, whilst the zucchinis and basil we sowed barely a week ago are also peeping through!

                              

                                               Tomatoes

     

Other things around the farm are also starting to 'kick on' now that we are getting some sunlight and warmth, here's a small sample...

     

...other tasty vegie morsels include rocket, shallots, beetroots & a few others...

See you soon!

We've left the slashed clippings for a few days to dry a little and will now turn the green manure oat plants back into the soil completely. The drier clippings act like more of a slow-release nutrient source once ploughed back into the soil.

Today's post is short but sweet! Back soon with loads more farm happenings...

Capeweed develops a strong, highly competitive rosette, choking out most other crop and pasture plants. It can occur at very high densities in our region, especially on degraded pastures and cropping areas, limiting the reestablishment of other more desirable annual and perennial species such as clover and beneficial grasses. Capeweed is also an economically significant competitor of crops. On the contrary, some graziers consider this weed as nutritious to their animal stock. 

Our approaches to controlling Capeweed and therefore RLEMs, are to ultimately out-compete it one way or another by improving the soil structure and mineral balance of the soil (thus supporting establishment of more desired ground covers and other plants), slashing it before it has a chance to go to seed and therefore multiply and with rigorous green manure crops and of course hand weeding of herb and vegetable beds. Bare ground from digging out weeds or lack of plant cover only encourages weed regrowth. Each seed case at the flower centre houses thousands of tiny seeds and it is said that neglecting to slash the weed crop before it seed heads form (let alone disperse the seed) ensures a seed bank of another 7 years duration of Capeweed (many different weeds/plants) to arrest. We have found that this autumn/winter's green manure crop of oats accompanied by the good rainfall we've had has been very successful in out-competing the Capeweed in those areas. Farming/gardening really does help you develop a respect and marvel for nature and her so-called pests, as their ingenuity is to be admired!

We are back to gorgeous spring weather - yum! We spent yesterday sowing more seeds to raise basil and zucchini seedlings for our summer crops.We grow loads of sweet basil each summer and always include a purple basil variety (Black Opal) and sometimes my favourite, the aromatic Thai basil. 

  

After a couple of years struggling to source a good quality, affordable certified organic seed raising medium (sandy soil, not too rich not too sandy), we are finally able to make our own using a mix of our own compost with sand. 

At this stage we manage to make enough compost for the seed raising and a certain amount towards feeding the crop soil beds but not yet enough for all our needs (it takes a lot of green waste matter to end up with a lot of composted material by the time it's all broken down). We use approximately 1 part green matter (veg scraps, some weeds and pasture cuttings and other fresh green waste) to 3 parts dry matter (straw for e.g.) and keep it moist (not totally sodden) and Tim turns it with the tractor every few days to keep it aerated so the essential micro organisms can proliferate and do their magic in breaking down the ingredients to eventually form a nutrient rich compost. We rarely add animal manure to accelerate the composting, mainly because we haven't been needing to but also we don't have ready access to it. We have added borage and/or comfrey leaves which do help activate the process. Following this recipe and process, it takes a few weeks to breakdown, depending on the weather and is the slowest during winter. We plan to get into learning about and analysing the compost microbes over time and a friend has a microscope for this purpose. 

Our seed raising mix is comprised of generally 1 part sand to 3 - 4 parts compost but varies depending on which seedlings it is for. Generally speaking the larger seeds require a less rich blend (i.e. less compost) as they carry more nutrients in their shells for getting started with. 

National Organic Week (NOW) is happening NOW (Oct. 16 - 25) and is in its second year. The Centre for Organic and Resource Enterprises (CORE) in collaboration with Biological Farmers of Australia (BFA) are hosting and promoting NOW.

                                        

The whole idea is to raise broader community awareness of the benefits of organic products and farming systems and hopefully accelerate the uptake of clean, safe, sustainable (i.e. organic!) products Australia wide, via 10 days of targeted media and locally-staged activities throughout communities. 

NOW is not only an opportunity for organic growers, food manufacturers, retailers and all others associated with producing and selling certified organic food to spruik organics but also for all who appreciate organic produce to pay tribute to all of us hard working farmers who strive to feed Australians top quality, clean food, driven largely by our desire to make a positive difference to the Australian farming community and our lands and waterways.

Organic family farms produce more and more Australian food each year, even while many conventional farmers are having to walk away from farming (due to the effects of drought, increased chemical costs, land degradation, cheap imports etc). Organics is seeing an increase in the volume and varieties grown and overall quality of produce. We all genuinely care whether consumers are enjoying our products and appreciate the more direct relationship many of us have with consumers, rather than faceless mass production and distribution. The feedback we get from chefs and at farmers' markets especially, not only about our own produce, is that people are loving the organic goodies they now have access to more and more often. Vive la difference! 

We try to spend such days doing indoor jobs such as in the poly tunnels, which is where Tim is today, sowing more vegie seeds to raise our seedlings and I am obviously in the office taking care of that side of things.

Some other aspects of farm life keep moving along no matter the weather and yesterday the Pigs Will Fly community blog published their latest e-newsletter, which included a profile on us called Passionate Re-localisers Selling Organic Gourmet Garlic Online . 

We have been following PWF for a couple of years now and have shared them with many people and now have them listed on our 'favourites' page. PWF is a down to earth 'can do' community blog that exists to share information and resources to help concerned community workers and small business to as they describe it "balance the ’sustainability quadruple bottom line’ of socio-cultural, economic, environmental and governance elements that we deal with on a daily basis". If you hadn't already discovered PWF, we hope you find this link of interest.

BTW, the new tomato seedling count is into the hundreds now, so I'll desist from an ongoing update, perhaps until they're 'grown up' and ready for the field?

People often ask us why we called our farm "Angelica" organic farm? So, I thought you might be interested to know dear reader? To start with we were after a name that was attractive and fresh with positive connotations and we liked the idea from a business perspective of a name beginning with 'A', (so it shows high up on any list or directory!). We love growing and cooking with herbs and highly respect their healing properties too, so figured there'd be a lovely herb whose name and associated properties would resonate with us and the spirit behind our farm. We didn't get past 'angelica'...

                            

Also know as 'Archangel', 'Master Wort', 'the root of the Holy Ghost' and in Traditional Chinese Medicine, the popular Dong Quai , angelica is a highly revered herb in many cultures throughout the ages and is known as somewhat of a panacea medicinally, helping a range of conditions from digestive disorders through toothache, respiratory ailments to women's gynaecological health. During medieval times, it played a role in pagan rites and later Christian festivals.  Folklore suggests that a monk dreamed of an angel who revealed that angelica would cure the bubonic plague. Hence, angelica became known as the guardian angel.  

Angelica's influence is said to imbue a feeling of protection from evil and guidance from spiritual beings such as angels  It's also believed to facilitate a link between the ethereal world,  and the grounded earth, providing in part some of the inner strength and stamina required for pursuing one's life destiny. Funnily enough this rather suited us as we embarked on our life's dream in starting an organic farm!

 

In the kitchen, angelica seeds, stems and leaves are valued. It has an aniseed-type flavour. Most commonly know is that young stems are candied and used for decorating cakes and desserts. Candied stems are also used in liqueurs, including the well know Bombay Sapphire gin. With its celery-like flavour, angelica has a natural affinity with fish and young leaves and shoots have a clean taste and make an interesting addition to salads, as well as court boullion (poaching liquid) for fish. Angelica root is said to be a tasty inclusion in breads.

Now, before anyone asks, no, we don't grow angelica ourselves! As yet, we haven't sourced any suitable root stock but from our research it might also be a bit touch and go trying to grow it in our climate. We'll give it a go if we can get hold of some and let you know the outcome.

NEWS FLASH...

The aformentioned tomato seedlings have started to sprout! Today's count is approximately 30 new babies :)

  

Wishing you a great spring, weekend! 

Yesterday Tim and I spent a whole day sowing tomato seeds...hundreds and hundreds of the little beauties. So, when all of those bare fruit, we'll have tomatoes from "A... to breakfast" as they say! Tomato season is pretty short here and a little unpredictable, also varying in success quite often from year to year. So, excellent, natural, home grown tomatoes are a highly prized harvest when we get them. We have had good fortune with producing tomatoes so far 'touch wood'! 

    

Now we will be checking on the seeds with great anticipation over the coming weeks for the gleeful arrival of our first tomato plants poking their little stalks through the seed raising mix. It's true we get quite excited about this annual event, more so for some reason than with most of our other seedlings (oh except when the garlic plantings begin to sprout!) and once they start, we race each other into the poly tunnels (greenhouses) to do a daily count of new arrivals. That first showing of a wee seedling's 'neck' through the soil (any seedling), even before leaflets appear still 'floats our boats' every year without fail :). 

Last years early tomato seedlings.

Every year we try to master an early season tomato harvest (like by Christmas) but mostly, the variable temperatures and delayed summer conspire to thwart that ambition. The first sign of fruit is just as thrilling for us as the new seedlings! Our first tomato harvest usually starts in February.

We always grow a variety of tomatoes, including the well known Roma and Grosse Lisse but have a penchant for growing (and eating!) the age old heirloom (open pollinated, non-hybrid) varieties. We grow striped, 'black', 'purple', green, yellow & cherry varieties to name some main ones.  

Fortunately a lot of folk share the love of heirloom tomatoes which makes it fun at farmers' markets during tomato season. It's great to be able to put on an abundant, colourful display and we have loads of lovely conversations with all kinds of people about our tomatoes and their tomatoes, sharing recipes, growing experiences and tips. A lot of people, of all ages have fond family memories of growing and sharing tomatoes. It seems tomatoes are a true love of Aussies from all cultural backgrounds and everyone agrees there's nothing better than a proper tomato with real, rich tomato flavour and texture, unlike the tough, tasteless commercially grown varieties most commonly available in shops these days! 

We use green manures primarily to increase organic matter in the soil. The living and/or decaying plant material feeds and increases earthworms and beneficial micro organisms which alternately feed and create new, healthy soil and therefore plants (+ animals and people).  In the process, carbon and nitrogen is increased and as the soil structure is improved and can act like a sponge, improved moisture retention and air penetration is achieved along with better root penetration for the vegetables we grow. 

Our paddock above in the foreground was virtually bare excluding patches of weeds when we first moved onto this land a couple of winters ago, having been mainly grazed and compacted by cows with the odd hay crop grown on it for many years. Improved soil structure, including the increased and deeper plant roots, also stabilises the soil to prevent erosion. Erosion has become a major factor in the degradation of Australia's agricultural lands. 

Currently we are working with our winter green manure crop of oats. Oats are great because they are very leafy and so produce lots of organic matter/bulk and carbon sequestration. This is particularly important for us with our red volcanic soil which is very fertile by nature but also lacks organic matter and so tends to dry out easily during summer. They grow well in the cold and wet. Our oats have gone wild this winter with all the rain we've been getting. 

You can either dig in a cover crop whilst still green for a quick nitrogen boost to the soil just before planting vegetable crops, like we've been doing recently with the oats or you can slash it and leave it a while until the litter and stubble browns before digging it into the soil as more of a slow release, carbonaceous fertiliser, which we'll be doing prior to planting out our tomatoes in a few months. Green manure crops also regenerate the soils and nourish food crops subsequently planted via their ability to bring to the surface deep minerals. The oats' root depth matches their large leaf size and so they are good for mining the deep soil minerals. The increased soil coverage and types of plants used also provide habitat and food for beneficial insects which in turn reduce the populations of soil and plant pests.  

Our preferred summer green manure is cow pea, which is good for fixing nitrogen into the soil being a legume. It also handles our hot, dry summers better than many other green manure varieties. It grows more thickly with regular rain but is drought tolerant which is handy in what have become dry summers for us.