2013-tricycle-iop

Come and visit us at our new home on the web…

We are now at : tricycleacres.wordpress.com

We will no longer be posting anything here, so please follow the link above to our new blog site and be sure to subscribe to follow us over there. We are announcing our 2013 permaculture internship program over there right now!

bacon

So cute you could almost eat ‘em!

We got a piglet about a month ago, and our friend up the valley is raising it for us along with 4 other little piggies. In early march when the pigs are ready for market we’ll bring our not so little guy back here to the homestead to root up some land and work some bramble for a few weeks before we start working on the prosciutto curing end of things. This is a big step in our food system for us,  we have the chickens and rabbits underfoot, have cracked into local waters for fish, and forage wild meats and fungus when we can, but raising a hog (or rather co-parenting a hog) is a whole ‘other story, one we are happy to be participating in also we are also excited (as can be) about the manner in which he will be butchered. You see our new back road friends (from the rabbit butchery weekend), the butcher has offered to teach a “pig-in-a-day” workshop through our Valley Permaculture Guild, and we just happen to have the pig for the day. So it will be a great lesson for us all. I am dreaming of whole legs of cured ham, and salami, and smoke cured maple bacon…. oh the porky culinary adventures to come! So folks meet bacon, bacon meet the folks.

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Here is the first of 11 videos the Leaf ninja’s made, feature all the great things Verge Permaculture Graduates are doing in the world. Luke and Kai came out and spent some time hanging out with us in the Koots, they filmed a feature on both Jordan and myself, along with 8 other graduates. Slowly they are being released so be sure to watch for the whole series: The guys did a FABULOUS job with the videos, both filming and editing. Well done!

Merry End of the World

&

Cozy Cowichan Christmas Greeting to you all!

From us tent dwellers in the Koots!cowichan Xmas 2012

Originally posted on eating with S.O.L.E.:

Rabbit Butchery
Vegetarians, you may not enjoy this post at all, so be forewarned!
But tomorrow I have a lovely tofu and bean recipe coming.

rabbit whole

This is the story of Romeo, our rabbit buck who was to propel our rabbit breading program forward. The idea of breeding rabbits has always been 3 fold for me: nice fur for crafting, great manure for soil building, and lovely lovely meat for enjoying. We did however has some issues trying to get the bunnies, to do what they are meant to do best. When we finally felt we had a pregnant Juliet and just as I was beginning to dream of rabbit dished for the winter, our doe made a dash one day while foraging with the chickens, out and under the fence, where a good race took flight but our playful guard dog won, and his reward, well he ate her and all the…

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Everyday brings us one step closer to snow, and one step farther behind a growing “to-do before the snow” list!

The garden is put to bed, mulched and ready for a seasonal rest, the hoses are put away (for the first year ever), the hammocks are stowed, most of the firewood is undercover, seeds and herbs from the garden are drying and ready for more sorting, of which we have done so much of already! We managed to save so many seeds this year; barley, peas, mustard, cress, lettuce galore, carrot, parsnip, coriander, tomato, corn, leek, onion, & garlic! I have even managed to properly package and jar all my seeds, sorted into families and sealed tight for safe keeping from mice and frost. You’ll see this in the image above, my neat sorted and labled  jars, but if you look really close you’ll also see in the back right corner, what looks like a golden mowhawk is actually a huge rubber made bin living my my tiny living room, FULL of more seed and grain to thresh and stow. My main objective these days in trying to find root seller like pockets around the place to stow away roots and onions, and squash, pears and potatoes… oh and somewhere to stash the nearly 200 jars of food I have put up this year. That is a challenge in 600 uninsulated sq feet, let me tell you. Vertical itragration is key, that is when the roof isn’t leaking over your neat vertical stacks of cans (but that is another story). Read the rest of this entry »

Lots of folks are wondering what is happening when on Saturday, so here is the scoop: Read the rest of this entry »

rbrand:

Getting Ready for Pickle Palooza!

Originally posted on eating with S.O.L.E.:

So here it is all of my 2012 harvest canning thus far… most of which is all savory stuff aside from some elderberry cough syrup and apple butter and sauce, the jams are still to come but the fruit is all prepped and cozied into the freezer waiting for some cool fall days. WOW.

I just had to haul it all outside to really appreciate the beauty of all of this food in jars, and to take a second to take in my efforts neatly stored in glass; right from seed sowing way back in February through to this day of hauling 10 cases of jars outside for a single picture, it all makes for a HUGE amount of captured energies and satisfaction. Our cedar slab picnic table (that seats 20) is the only thing I could imagine fitting these 120 some jars.

All of this canning was done…

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We are so very excited to announce the Valley Permaculture Guild first Annual Canning and Preserving Celebration!

PICKLE PALOOZA 2012

Read the rest of this entry »

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In the thrushes of intense August heat, the garden is producing at a rapid pace, in fact it it hard to not miss things coming into ripe perfection. The cucumbers are calling to be pickled yet the very thought of firing up the burners right now is insane!… this will call for some midnight canning I suspect, but at least I have a stove this year, and don’t have to fire up the wood stove and do another round of “panty canning”! Read the rest of this entry »

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