Come to the farm for pizza night. We have a farmer who is experienced at cooking pizzas in a wood fired oven here, so we are doing it ! Another week of it. Come if you like, bring toppings and drink of your choice. See the farm, enjoy vegetables from the gardens.
Just come there will be plenty. Salad and vegetarian fare as well.
Mendocino Permaculture’s 31st Annual Winter Abundance Workshop
Saturday, February 1, 2014, from 9 am to 4 pm, rain☂ or shine ☀
at the Fairgrounds in Boonville, on Hwy 128
Seed, Scion & Cutting Exchange with Hands-on Fruit Tree Grafting
FREE TO ALL
Classes all day on fruit tree propagation, how to grow fruits & nuts, and how to do seed saving of all kinds of food plants. Learn the tricks of making your own fruit & nut bearing trees, shrubs and vines. You can make your own tree right at the event. Come spend the day with local green thumbs who understand the unique climate zones and soils of our bioregion. You can purchase an organic lunch and beverages at the event.
This is a free public service learning event. There is no charge for admission, classes, seeds, cuttings, or scion wood.
Items that will be sold: Lunch, Beverages, Tree Rootstocks, Fruit Trees & Vines.
Free classes: grafting your own fruit trees, top-working and bud grafting, cutting propagation, choosing rootstocks; planting, training, pruning, the localized holistic management perspective; seed saving for vegetables, flowers, and trees.
Seed Exchange: Seeds from local growers of vegetables, flowers, herbs and trees will be available all day, with local seed savers on hand to share local knowledge. Bring seeds to share. Labeled glass jars of bulk seed are preferred. Please label varieties by name, place, harvest date, and any pertinent cultural information. We supply seed envelopes for you to take home seeds.
Scion Exchange: Scions will be available all day, with local experts on hand to answer questions and share “local how to” knowledge. Bring scions to share. We supply over 300 varieties of fruit tree scions; also Cuttings of grape, fig, mulberry, pomegranate, currants, gooseberries, kiwi, European plums. Berries usually need a bit of root and clean soil. (See details below)
Rootstock sales: This is how we fund our free event (besides donations). We sell over 500 tree rootstocks all day of all major fruit types, for a few dollars each. We select the best rootstocks for our climate and soil so you can build your own high quality fruit trees inexpensively, by grafting your chosen scion to the right rootstock. You can also take the scions home to graft on existing fruit trees.
Plant share: everyone is welcome to use our venue to give plants away.
Trees & plants & seeds for sale by local growers, selected for our climate zone by Cool Hybrids, EastHillTop Nursery. Local vendors are welcome. Our new local seed company, Diaspora Seeds, may have seeds to sell as well.
Patrick will be selling his beautiful grafted feijoa trees, all locally tested fruiting cultivars that can not be obtained anywhere else on the planet.
Food sales by local people: the Salsitas will sell an organic lunch, and the Teen Center will sell beverages and snacks.
Schedule of Events
9:00-4:00 Open tables – Scions, seeds, cuttings and selection advice—see workshop map when you arrive
9:30 – 10:30 Class – Mark Albert on the First Level (Basic Techniques) of Making Your Own Trees & Vines
10:30 – 12:00 Class – Tim Bates of The Apple Farm on Planting, Training, Pruning and Holistic Management of Fruit Plantings
12:00 – 1:00 Lunch – Salsitas’ Organic Mexican Lunch
1:00 – 2:15 Class – Pat Schafer on Second Level (Advanced) Grafting, Budding & Topworking Techniques & Strategies
2:15 – 3:30 Class – Seed Saving Basics by Seedsaver Tom Melcher
About Scions and Cuttings
Please bring labeled scions/cuttings of your favorite trees/plants – the old local gems that we are trying to save, new varieties, and your own seedlings are also welcome. If the varietal name is unknown, just label with the scions with your name, phone, and a brief description. The best scions and cuttings are the longest, straightest, newest shoots (especially the lower half of those shoots). Cut scions 8-12” long and ziplock bag them. Free recycled ziplock bags will be available in the scion area. Cuttings for rooting should be longer, 12-24” long, bundled or bagged. Keep them damp and cold, at refrigerator temperature, like a cold spot outdoors on the north side of a building. Clean, damp new wood chips or new wood shavings are the ideal scion storage medium. Cut dormant scions on a nice January day and store them, rather than waiting until the last moment in this unpredictable season. Our dormancy period is short, so picking scions early is best.
About the Fairgrounds Venue
We have moved the event to the fairgrounds in Boonville. The classes will be in the dining hall. Scions and seeds tables will be in the Library/Arts and Crafts Building. Rootstock sales and plant exchange will be under the roof around the outside of the library building. Parking will be outside the Fairgrounds proper, in the parking lot right on Hwy 128 a few hundreds yards southeast of the Fairgrounds. Contact us for details on vehicle access via the “back parking lot” if you need to bring your vehicle in to the event for any reason. The AV Community Library will open for its regular hours.
Please bring your own plate, utensils, cups, and napkins to reduce our carbon footprint. Biodegradable sets will also be available for $1.50 each.
The Winter Abundance Workshop is co-sponsored by Anderson Valley Adult School.
For more information, call Barbara/Rob Goodell 895-3897; Mark Albert 462-7843; or Richard Jeske 459-5926. You may leave your email address by phone for an email reply.
See you there!
There are easy vegetables out there that can supplement most people’s diet very happily with little effort.
My favorites for this coastal location:
4. Cherry tomatoes
I really think the large trough planters are quite easy to irrigate and protect from predators. They are deep and can accommodate the roots of larger plants. They look lovely with mixed plants spilling over the sides. I like to have some French Thyme plants, chard, chives and kale in one. maybe pumpkins, winter squash or zucchini with nastursiums in another planter. If you are a big salad eater, one with rotating plantings of lettuce works. my good friend Jann, uses an old piece of fiberglass bent over and tucked in the edges, to create a greenhouse, in an old bathtub. Irrigation can be quite simple for these, just a drip line and some sprayers. The troughs I use are old ones that leak and I put them on the dirt, but they do leave a rust mark if you leave them on decks .
I love perennial plants, that keep working for me year after year. Asparagus, rhubarb, artichokes, arugula, thyme, chives, oregano, tarragon, sage. If you like growing simple plants and want to branch out, plant broccoli, cauliflower, beans( I love bush beans), onions, garlic, spinach, strawberries. Plant some fruit trees. A lemon in a windless, south facing spot, in good rich soil will do well here. I love apples, pears, plums, prunes all these trees can live in our coastal climate.
I’m afraid I’m quite boring in my use of spices, although most of the spices I use come straight from the garden. My husband and kids don’t like spicy food much or strange herbs, even curries. So my standby is a good base of fresh veggies, whatever is currently growing, plus an onion usually parsley or celery. Lately I love the herb sage especially with Chicken, Rabbit or pork. Thyme, oregano, rosemary, chives usually always fresh from the garden or ones I dried from the garden. I’m not exotic in my spice choices but it makes good home cooked food.
Today I’m making a soup, we’ve had a week of lot’s of sickness going around, finished with me, the nursemaid getting the flu. Soup sounds really good to all of us.
My soup base today-varies with season
1 lg. onion diced
green garlic from the garden 5-6 sliced well into the green
carrots a large bunch from the garden-diced
1 lg. parsnip scrubbed- diced
parsley, stems and all-when it’s fresh the stems are delicious-1 large bunch minced
1 bunch of fresh thyme chopped
dried sage a lg. pinch
salt and pepper to taste
I always saute veggies first in my trusty cast iron skillet before adding to the soup pot
saute in 3/4 cube of butter (yes, this is a lot, you can use less, but adds lot’s of flavor)
First I add in the onions while I’m prepping the other veggies, then the garlic and the carrots, parsnip, thyme -after a saute and the onions are translucent add to soup pot
Add water- today I’m making chicken soup with either potatoes or barley or if I felt better some home made noodles. So I’ll add the organic, washed chicken- without innards- plus whatever else I’m putting in the soup
Bring to a slight boil, turn down to a simmer cook one hour, never let it boil! Take out the chicken, let it cool and take the meat off the bones. Add it back into soup- adjust seasonings. I’m going to add a large bunch of swiss chard at this point, Reheat to serving temp.
You could have also made cauliflower soup this way- pureeing the base with the potatoes. Or crispy bacon, clams and cream for clam chowder.
Or add in beef stock or wine( instead of water) and chunks of browned, floured meat for a stew. Or tomatoes sauce(instead of water), cooked white beans and sausage .
I love to cook food from our garden. You have to be creative to use what’s in season and make substitutions for recipes. But have fun with imagining what you can make. Then try to figure out how to make it from ingredients at hand. Don’t forget the bread with the soup !