If you're going through hell, keep going.
Ex-hurricane Bertha paused to allow us to explore the topic of mulching and green manures unhampered by umbrellas. The rain stopped for a neat 2 hours, resuming only at 3.35pm as we wrapped up. We talked about what exactly is a mulch? (any loose or sheet material laid over the soil surface); what's the point of mulching?; and what to do with a green manure when you want the space for other crops (cut & leave? cut & compost? dig it in? cover it in mulch?).
IS THIS BUXTON'S FUTURE FOOD EDUCATION CENTRE?
After years of discussion between Transition Buxton and High Peak Borough Council, the dream is finally getting close to becoming a reality. Buxton Town Team have taken on chairing the planning meetings, Buxton and Leek College are looking at incorporating it into their teaching syllabus, and there is a ground swell of support in the town for the project to succeed.
Good compost is key to thriving garden, it's zero-carbon (possibly even carbon-negative), free, and has positive ecological benefits.
Building up soil organic matter helps retain moisture and improve drainage, improves retention of nutrients, and even makes them more acessible to plant roots. Micro-fauna & flora populations are increased and these provide the basis of a rich food web where invertebrate numbers are boosted which provide meals for birds, hedgehogs and amphibians.
The song lyric ‘the times they are a changing’ has possibly never been so true. Our society, environment and economy are changing at a dizzying pace that can be both exciting and frightening. Human consumption and population growth have already outstripped the rate at which our environment can produce the raw materials and resources to sustain us. The rules and structures that have governed economic development for generations are in some cases becoming irrelevant and even damaging. We have some big choices to make individually, locally, and glob
Sourdough recipe used in the workshop 17th March, taken from Hugh Fearnley-Whittingstall: http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/...
The baker at River Cottage wrote this book with a similar but slightly more developed sourdough method, which I suspect Hugh tweaked http://www.rivercottage.net/users/River%20Cottage%20Bread%20Handbook/
It's well-worth looking at for straightforward instructions and bready recipes.