Caroola Farm is a sustainable, permaculture farm based in the Southern Tablelands at Mulloon (between Bungendore and Braidwood). Buy sustainable and in-season produce locally - go to Our Produce page and Buy Produce.

Yummy Pastured Chicken and Georgeous Grass-Fed Organic Beef – plus veggies of cours

This weekend we’ll be at the Southern Harvest Farmers Market in Bungendore 9am – 12noon, plus Southside Farmers Market at Canberra College.

Come and stock up on Yummy pastured chicken and Georgeous grass-fed beef – loads of cuts perfect for BBQ (it will be hot this weekend), stir-fry and roasting.

To accompany this, we’ll have a good range of garden greens:

  • Salad mix
  • Stir-fry mix
  • Kale
  • Collard Greens
  • Rocket
  • Silverbeet

and more…

We’ll have refreshing blackberry, blueberry, prickly pear and turmeric and ginger kombucha, plus our famous organic beef, chicken and vegetable stocks.

Get those frittatas, quiches or scrambled eggs going with organic chicken and duck eggs!

Join us at the market and let us help you stock up for the long weekend.

Poultry Orders for Christmas now Online

We’ve made it simple for you to order your Turkey, Duck or Chicken for Christmas this year.

Just go to our online shop and pay a deposit with the balance due on collection – full details of sizes and pricing are available for each item.

Fresh, pasture raised, organically fed Turkeys, Chickens and Ducks available from 22 December. A $25 deposit per bird is required and the balance payment based on the weight of the produce.

Turkeys Small (5kg)/Medium (6-7kg)/Large (8kg+)  ($25/kg)

Chickens Small (up to 1.8kg)/Medium (1.8-2kg)/Large (2kg+)  ($18 /kg)

Ducks Small (up to 1.8)/Medium (1.8-2kg)/Large (2kg+)  ($25/kg)

Collection is either:

  • Saturday 23 Dec at Southern Harvest Farmers Markets in Bungendore
  • Sunday 24 Dec at Southside Farmers Market, Canberra College

Order now at our online shop

Springing into farm produce this week

This week from the farm we have FRESH, organic, pastured yearling beef including:

  • Sausages, Mince, Steak, Osso Bucco and  Diced

We also have available FRESH chicken from Hillside Pastured Farm including:

  • Whole, Liver, Breast, Wings, Thighs, Drumsticks, Necks, Feet and Frames

PLUS, Pastured Pork cuts of Loin Chops and Belly.

From the garden we have loads of greens:

  • Rocket
  • Salad mix
  • Chicory
  • Kale
  • Brocollini
  • Collard Greens
  • Silverbeet
  • Young Garlic
  • Daffodils
  • AND Duck and Chicken Eggs

From the pantry:

  • Chicken Stock, Beef Stock, Vegetable Stock, Herbal teas

Volunteers on the farm

We welcome Emilie and Yoann from France to the farm, they’ve only been here just over a week but are already getting into the swing of things.

Planting seeds, transplanting seedlings, collecting eggs, attending markets and more.

We’ve moved the worm farm, fixed the polytunnel, weeded garden beds, planted potatoes and loads, loads more.

In their spare time they love making soap, kombucha, kefir and also going hiking – plus they are great cooks to boot.

 

 

 

 

Food Sovereignty Convergence, Canberra 23 and 24 October

Food Sovereignty Convergence

 
Join us in Canberra on Monday 23rd and Tuesday 24th October 2017 for two days of debate, stories, analysis, sharing, strategising and planning, all in the cause of building a fair food system for all Australians! Farmers, consumer advocates, right to food activists, urban agriculturalists, educators, communicators, innovators – whoever you are, wherever you’re from – if you see yourself as part of Australia’s food sovereignty movement, this is for you! 

Food sovereignty asserts the right of peoples to nourishing and culturally-appropriate food produced and distributed in ecologically sound and ethical ways, and their right to collectively determine their own food and agriculture systems. 

Special Evening Events

Sunday night, we will gather at local restaurant A. Baker, sharing seasonal food and drinks and meeting with our hosts for the next few days. This is a self-funded dinner/drinks.

On Monday night, Convergence attendees will gather at Canberra City Farm for a potluck dinner. Tickets are also sold separately for this event. The evening will begin with a tour of Canberra City Farm followed by the main event: Bruce Pascoe, author of the acclaimed Dark Emu, and regenerative farmer Tammi Jonas discussing ‘how we can reconcile indigenous land management with the new movement of farmers’ regenerative land management’. And then we will delight in feasting, potluck style!

Monday/Tuesday Unconference

The Food Sovereignty Convergence will begin on Monday with a discussion on indigenous food sovereignty and land sovereignty led by Ngambri man Shane Mortimer. We will then move into a discussion about the global food sovereignty movement led by AFSA President Tammi Jonas, who has recently returned from the VIIth International Conference of La Via Campesina (the international peasant farmers’ movement) and meetings of the Food & Agriculture Organisation of the UN.

The majority of Monday and Tuesday will be MC’d by Alex Bayley in unconference style – How does this work?

Early in the day, we will have an unconference scheduling period where people can propose sessions.

Proposed sessions will be scheduled using large post-it notes on the wall, and facilitators will help ensure that sessions have as little overlap or conflict as possible.  Sometimes, two sessions may be combined together if the topics are similar.

At the end of the day, we’ll come back together for a closing session to gather feedback and talk about what we’ve gained from the day’s activities.

Lunch and refreshments will be provided for both days of the Convergence so please let us know if you have any dietary requirements via email at admin@australianfoodsovereigntyalliance.org.

The Australian Food Sovereignty Alliance (AFSA) will hold its Annual General Meeting (AGM) on Tuesday afternoon, details TBC.

Carpooling & Billeting

We are endeavouring to help organise carpooling and hosting in order to get as many food sovereignty advocates to the event – to do this we need your help! Of course.

If you can offer a lift or need a lift please head to the Carpooling page https://www.groupcarpool.com/t/79syma

If you can offer to host another attendee or are in need of a place to sleep please head to the Hosting document https://docs.google.com/spreadsheets/d/1ieyPLUrw3vnaVPnwNlRYdOXo1HsP_Xmq4F9KomH0uvc/edit#gid=1269357516 Add to the “hosting” tab if you are able to host, or add to the “I need a host” tab if you need a place to sleep. You will find the tab options at the bottom of the page.

 

This event is not a fundraiser, however, you’re welcome to donate to the Australian Food Sovereignty Alliance’s Legal Defence Fund when you purchase a ticket.

Look forward to seeing you there!

Book now

23 and 24 Oct 2017 09:00 AM – 4:00 PM

Location

Burringiri Culture Centre
245 Lady Denman Dr Canberra Central ACT 2602

Pastured Organic Turkeys for Christmas

We know, we know it’s only September, but that’s how long it takes to grow Turkeys out in time for Christmas.

This year we’ll have limited numbers of Turkeys, so, again – first in, best dressed as they say 😉

We encourage you to think now about your Christmas fare, and to submit an online order (below) if you’d like to reserve a  Pastured Turkey for this Christmas. We’ll ask you to confirm your order by making a deposit of $25 per bird.

Not looking for Turkey but want something special? Pastured Chicken and Duck will also be available for pre-order too. Same deal, a deposit of $25 per bird is required to confirm you order.

Turkeys will be available for collection on Saturday 23rd or Sunday 24th of December from Bungendore or Southside Farmers Markets. We are unable to deliver further afield.

Order here

On The Farm

Wow, what wind… hopefully there will still be produce left in the garden to harvest for the weekend…

In the meantime, we know we’ll have Organic, Pastured Pork including:

  • leg roasts, loin chops, belly and spare rib.

Organic, Grass-Fed Lamb including:

  • loin chops and cutlets.

A range of Organic, Grass-Fed Beef

PLUS the last week of whole Sommerlad chicken (then we’ll be carrying the Hillside Pastured Farm Pastured Meat Birds, but there will be no more Sommerlad supply :-(and we’ll also have Pastured chicken portions including:

  • breast, thighs, wings, drumsticks, feet, necks and frames

This week at the Southern Harvest Farmers Market there will be Caroola Farm lamb and pork sausages on the bbq.

And of course, we’ll have a range of greens, preserves and teas.

If you want us to set anything aside for you please email us and let us know.

Fresh from the garden:

  • Duck Eggs
  • Purple Cauliflower
  • Brocollini
  • Kale
  • Chicory
  • Stir-fry mix
  • Salad Mix
  • Young Garlic
  • Collard Greens
  • Daffodils

Other Produce:

  • Organic Vegetable Stock/Broth
  • Organic Chicken Stock/Broth
  • Apple cider vinegar made fresh on the farm
  • Blackberry mead vinegar – a perfect addition to salads
  • Garlic scape pesto
  • Pickled garlic scapes (on special this week for $5)
  • Kombucha back including Blackberry and Blueberry – all on a second ferment with locally sourced fruit.

What’s happening on the farm?

With the end of Winter in sight, there is lots of action on the farm, from pruning the roses (productive roses), to planting out seedlings.

The daffodils are in flower, the fruit trees are budding, the wattle is stunning and there is more… The ducks and chickens are laying!!!!

The seeds in the polytunnel have jumped into action, the broadbeans are shooting up, as are the cauliflowers, the garlic, the celery and silverbeet (mostly a while off yet).

The calendula is making a move, the chickens are busy dust-bathing and the bees are in full swing.

We can’t report a huge new variety of produce available this week, but things are certainly looking positive.

From the Farm this week…

Fresh in the fridges this week you’ll find a range of pastured, organic pork! Plus we’ll have Duck Eggs available (pending the arrival of cartons 😉 and a new supply of Vegetable and Chicken Stock.

  • Roasts
  • Loin Chops
  • Diced
  • Mince
  • Sausages (preservative, gluten and grain free)
  • Trotters
  • Heads

If you want us to set anything aside for you please email us and let us know.

We still have organic, grass-fed beef and lamb available including:

  • Beef – Round
  • Beef – T-bone
  • Beef – Rump
  • Beef – Scotch
  • Beef – Porterhouse
  • Beef – Corned
  • Lamb – Loin Chops
  • Lamb – Leg Roasts
  • Lamb – Cutlets
  • Lamb – Mince
  • Lamb – Sausages (yes, amazing we have any of these left we know)

We do have some Hillside Pastured chicken available (frozen)

  • Whole Sommerlad pastured chicken
  • Wings
  • Livers, feet and frames

Fresh from the garden:

  • Duck Eggs
  • Purple Cauliflower
  • Brocollini
  • Kale
  • Chicory
  • Stir-fry mix
  • Salad Mix
  • Young Garlic
  • Collard Greens

Other Produce:

  • Organic Vegetable Stock/Broth
  • Organic Chicken Stock/Broth
  • Apple cider vinegar made fresh on the farm
  • Blackberry mead vinegar – a perfect addition to salads
  • New – Tomato wine vinegar – another perfect salad addition
  • Herbal tea mixes- peppermint, rose, nettle, mint, rosehip, hawthorn and more!
  • Garlic in honey
  • Smoked garlic
  • Fermented garlic
  • Garlic scape pesto
  • Pickled garlic scapes (on special this week for $5)
  • Kombucha back including Blackberry and Blueberry – all on a second ferment with locally sourced fruit.

Fair Food Luncheon – Contentious Character

Join us for a fund-raising Indigenous themed, Fair Food Long Table Lunch, Guest Speakers, Games and Auctions at Contentious Character Wamboin on Sunday 15 October 2017

Treat yourself to:

  • Two courses of locally grown and produced food,
  • Matched with a glass of Contentious Character’s lovely cold climate wine,
  • Some of our region’s Fair Food heroes speaking about their food journeys,
  • An exciting auction for amazing locally crafted items,
  • Supporting Southern Harvest Association to assist our local farmers, producers and food industry.

Bookings essential and tickets limited!

Fair Food Dinner – Lark Hill Winery

Join us for a fund-raising evening of

Fair Food, Fine Wine, Fascinating Speakers and Flavoured Favours

at Lark Hill Winery, Bungendore Friday 13 October 2017

Treat yourself to:

  • Five courses of high quality, locally grown and produced food,
  • Matched with Lark Hill’s award winning biodynamic wines,
  • Listen to some of our region’s Fair Food heroes speak about their food journeys,
  • Bid for some amazing locally crafted items in our silent auction,
  • Take home some special gifts from local producers, and
  • Help Southern Harvest Association to support our local farmers, producers and food industry.

Scrumpers Garden and  Lark Hill have teamed up to bring you a truly gourmet Fair Food experience with all proceeds going to the continued work of Southern Harvest Association, supporting fair food in our region.

Bookings essential and tickets limited!

Natural Building – Roundhouse Practical – Canberra City Farm

Roundhouses are an ancient building method dating back to as early as the Bronze Age. These structures are quick, easy and cheap to set up and are a perfect building option to create a guest room, shed space or a studio.

 This workshop will be led by Dan Harris-Pascal who has studied natural building and Bio-construction in Australia, New Zealand and Chile. The wattle and daub roundhouse emerged by blending a range of natural building techniques.

Over the weekend we will study the different components of a building and construct a foundation, roof and walls using non-toxic, accessible natural building methods and techniques. We will also discuss natural render and give you the skills to start your own at home.

What you’ll learn:

  • Site selection for Buildings
  • Understanding Insulation and Thermal mass
  • Soil testing for suitability in mud bricks, earth render and light-earth construction
  • Principles of Reciprocal Roof Construction
  • Building Earthbag Foundations

Practical activities:

  • Laying Earthbag Foundations
  • Reciprocal Roof Construction
  • Soil testing and assessment
  • Wattle and Daub wall construction

Bookings essential

Organic Growing – Paddock to Plate

Organic Growing

Paddock to Plate

4th November – Vegetables and 18th November – Animals 10am to 4pm

Want to grow organic produce from your paddock to the plate?

  • Animals?
  • Vegetables?
  • Or both?

These workshops will show you how, from start to finish using organic production methods. From planning and preparing your space, growing from scratch, to harvesting the final produce and all the bits in between.

This workshop series is based on a working certified organic  farm.

Your instructor: Penny Kothe owns and manages Caroola Farm with her partner Paul McKinnon. They have been growing organic fruit, vegetables and animals on the farm since 2012.

Caroola Farm is certified organic under the SCPA Organics peer guarantee system and supplies produce locally via farmers markets, food boxes, through local retailers and direct from the farm.

Penny grew up in Tumbarumba on the western side of the Snowy Mountains and has been around animals and plants all of her life. She holds a Permaculture Design Certificate, Holistic Management Certificate, Diploma in Organic Farming and Degree in Commerce.

Her passion for growing local food, at Caroola and by sharing knowledge with others, is how these courses came about.

Organic Growing – Vegetable

  • Organic principles
  • Site selection and soil preparation
  • Sowing direct, from seed and transplanting
  • Organic soil amendments and on-site prep
  • Plant health
  • To the plate – harvesting, storage and more

Organic Growing – Animals

  • Organic principles and regulations
  • Animal needs – small and large
  • Breeding, buying or both
  • Farm infrastructure
  • Grazing management
  • Feed and organic supplements
  • To the plate (or not) – meat, eggs or something else

 

                     BOOKINGS ESSENTIAL

Book online or email education@southernharvest.org.au

for an invoice

Last chance to book in for your life-changing permaculture experience

Permaculture – education for life!

What is permaculture and how can it change your life?

Permaculture is a design science for living systems – it is far from just gardening. Permaculture can be used in all aspects of your life and work and immersing yourself into a 12-day Permaculture Design Certificate (PDC) course is “one of the most life-changing experiences” you can have.

The upcoming Permaculture Design Certificate course is being run by Southern Harvest Association and is based at Canberra City Farm. The course is being led by Canberra local and long time permaculturalist Daniel Harris-Pascal, along with John Champagne of Brogo and Penny Kothe of Caroola Farm (link to info).

We’ve tried to make it easy for you to join in, so, rather than a straight 12 day course, the course is being delivered over 6 weekends between August and October. Topics include:

  • Permaculture principles, ethics and design languages
  • Sunshine water and trees
  • Soils and sites
  • Garden farming and regernative agriculture
  • Design methods from patterns to detail
  • Permaculture and community
  • View the course outline.

With the next Australasian Permaculture Convergence due to be held in Canberra in April 2018, this might be your last chance to get your PDC before the event.

Permaculture in our region

Permaculture in the Canberra region, is growing, along with the growing interest in sustainability and regenerative agriculture, urban homesteading and community farming and living. There are a number of organisations in Canberra that you can get involved with, and also in the wider region, these are groups that Southern Harvest works with and draw knowledge from to deliver our courses and include Permablitz ACT, SCPA South East Producers, SEE-Change, Canberra City Farm and Urban Agriculture Australia.

Learn from leading permaculture practitioners

This is your opportunity to learn from three of the regions leading permaculture practitioners, and is truly a life-changing experience.  Get to know your teachers before the PDC course begins.

Watch Dan Harris-Pascal’s TEDxCanberra talk “The Forest Gardener”.

See John Champagne talk about his property, Brogo Permaculture Gardens. John shows you how he has implemented permaculture principles to create an abundant food garden in a temperate region.

Listen to Penny Kothe talk about Caroola Farm, her 100 acre mixed organic farm in the Southern Tablelands and permaculture.

Sign up now for our Permaculture Design Course or talk to us about a payment plan – bookings close 9th August!

This week from Caroola Farm

We have had rain – yay – finally. Spring is set to be bumper!

This week we’ve been cooking up loads of yummy things – but the best of the lot is a Hainanese Chicken Rice recipe that one of our regular customers (you know who you are) gave to us – talk about yum, yum and extra yum!

Serves 4 Preparation: 1 hour Cooking: 50 minutes plus 30 minutes resting

Ingredients:1 whole chicken (about 1.5kg), at room temperature,5 whole cloves garlic, plus 2 cloves, chopped,7 thick slices ginger, unpeeled,1 tbsp sesame oil,675g jasmine rice,1/2 tsp sea salt flakes, 1 tbsp light soy sauce,coriander, sliced cucumber and spring onion, to serve

Chilli Sauce: 6 red birds-eye chillies,2 tbsp grated ginger,2 garlic cloves,1 tsp caster sugar,1/4 tsp sea salt flakes,1 tsp lemon juice. Spring onion and ginger oil: 4 spring onions, thinly sliced,2 tbsp grated ginger,1/2 tsp sea salt flakes, 3 tbsp peanut oil. Dressing:1 tbsp sesame oil,2 tbsp light soy sauce

For the full recipe go to: Adam Liew Hainanese Chicken Rice recipe

Fresh in the fridges this week you’ll find a range of grass-fed, organic lamb!

  • Roasts
  • Loin Chops
  • Forequarter Chops
  • Cutlets
  • Shanks
  • Diced
  • Mince
  • Sausages
  • Neck chops

If you want something special you will need to let us know by Wednesday so that we can let the butcher know and set it aside just for you!

We still have organic, grass-fed beef available including:

  • Round
  • T-bone
  • Rump
  • Scotch
  • Porterhouse
  • Mince; and
  • Corned

Again this week, we’ll have Hillside Pastured Farm fresh chicken but they are taking a break from processing next week, so stock up now!

  • Whole Sommerlad pastured chicken
  • Wings
  • Thighs
  • Breasts
  • Drumsticks
  • Livers, feet, necks and frames

Fresh from the garden:

  • Purple Cauliflower
  • Brocollini
  • Kale
  • Chicory
  • Stir-fry mix
  • Salad Mix
  • Bok Choy
  • Young Garlic

Other Produce

  • Apple cider vinegar made fresh on the farm
  • Blackberry mead vinegar – a perfect addition to salads
  • Herbal tea mixes- peppermint, rose, nettle, mint, rosehip, hawthorn and more!
  • Garlic in honey
  • Smoked garlic
  • Fermented garlic
  • Garlic scape pesto
  • Pickled garlic scapes (on special this week for $5)
  • Kombucha back including Blackberry and Blueberry – all on a second ferment with locally sourced fruit.

New Produce This Week

Seasonal eating can be a challenge in the colder months, as we run out of diversity unless we plan ahead (so if you haven’t stocked up on potatoes or passata you’d better get hunting). Whilst we have loads of produce planted, the cold and short days make the growing season long and slow 🙁

However, at home, we still like to keep things simple and make the most of what we have, waiting for the warmer days and longer growing hours in the garden. We’re making loads of one-pot meals with stocks, a little meat and whatever green we can find, with different flavours each time – from Massaman Beef Curry through to Chicken Stir Fry – a lot can be done with a little 🙂

Luckily, a range of meat is available throughout the year, this week we have organic grass-fed beef, with a focus on:

  • mince
  • round steaks
  • rump
  • (and a few extras).

We do have a limited amount of organic, pastured pork including leg roast and loin chops.

We’ll be bringing Hillside Pastured Farm fresh chicken to the market again including:

  • Whole Sommerlad pastured chicken
  • Wings
  • Thighs
  • Breasts
  • Drumsticks
  • Livers, feet, necks and frames

New Produce

  • Apple cider vinegar made fresh on the farm
  • Blackberry mead vinegar – a perfect addition to salads
  • Don’t forget, we’ve made up a whole new batch of herbal teas so come and check them out – peppermint, rose, nettle, mint, rosehip, hawthorn and more!

To get you through those months where it is hard to find fresh local garlic, we have:

  • Garlic in honey
  • Smoked garlic
  • Fermented garlic
  • Garlic scape pesto
  • Pickled garlic scapes (on special this week for $5)

From the garden:

  • Brocollini
  • Kale
  • Stir-fry mix
  • Salad Mix
  • Bok Choy
  • Young Garlic

We have a range of Kombucha back including Blackberry, Peach, Red Currant and Turmeric and Rhubarb – all on a second ferment with locally sourced fruit.

Specials, beef, pork, chicken plus new herbal teas and garlic produce

It’s been a week of bed prepping and planting out alliums (think onion and garlic families). We’ve just had a drop of light rain but more would be welcome!

Our freezers will be full at the markets this week with organic beef, pork, take-home meals and more (like garlic scape pesto  – yum) – plus we’ll have a range of fresh chicken, but get in quick!!

The frosts are hitting the garden hard and the cold weather means growing is slow, but we’ll be bringing a selection of the following:

  • Purple Cauliflower
  • Brocollini
  • Kale
  • Stir-fry mix
  • Salad Mix
  • Bok Choy
  • Young Garlic

We have a range of Kombucha back including Blackberry, Peach, Red Currant and Turmeric and Rhubarb – all on a second ferment with locally sourced fruit.

We’ve made up a whole new batch of herbal teas so come and check them out – peppermint, rose, nettle, mint, rosehip, hawthorn and more!

And to fill that gap between fresh garlic seasons we’ve bottled up fermented garlic, garlic in honey, plus pickled scapes and smoked garlic – a garlic fiesta 🙂

This weekend there is a Southern Harvest local food fireside gathering at the farm at 4pm. For those joining us there will be a short farm tour at 2.30pm for Southern Harvest Members…

Fireside Gathering to connect local food community

Join us at a fireside gathering to connect with people and businesses who are passionate about growing our local food community.  Southern Harvest has achieved a lot in the last 12 months to help local farmers and small food business owners connect with each other and with more consumers, and we need your help to determine where to focus our efforts in the next 12 months and beyond.  If you can’t join us, please complete the survey below.

WHEN:  Saturday 29th July, 4-8PM

(for Southern Harvest members interested in a Farm Tour, please arrive by 2.30pm)

WHERE:  Caroola Farm, 9074 Kings Highway, Mulloon (near Bungendore).  Click for directions.

WHAT TO BRING:  your ideas and pot-luck meals of soup, stew or other winter fare to share.

RSVP:  James Innes, Vice President of Southern Harvest – vicepresident@southernharvest.org.au.

More information

On-Farm Volunteer Residencies – applications now open for Spring and Autumn

Caroola Farm’s seasonal, full time, 3 month volunteer residencies are NOW available for Spring 2017 and Autumn 2018.

These will be available via an application process with applications accepted for:

Spring 2017 up to 15 August 2017 with a decision made by 30 August. The program will run from Sept to December with actual start and finish dates to be negotiated with successful applicants.

Autumn 2018 up to 15 February 2018 with a decision made by 28 Feb. The program will run from March to June with actual start and finish dates to be negotiated with successful applicants.

Caroola Farm is a mixed permaculture, holistic management and organic farm. Our focus is on small scale meat, vegetable, fruit and nut production. We have chickens, ducks, pigs, sheep, alpacas, cattle and maremmas, alongside a market garden, tree systems, wetlands, forest gardens and more…

You will leave your volunteer residency with a working knowledge of the way we run our farm, an operational plan and budget.

We will take you through our business plan and work alongside you in your learning throughout the volunteer residency period. Our work is seasonal, but generally involves the following areas… in hot times there is less planting out and more watering, and in spring there may be more animal activities…

More information on this program including applications

 

We are back! Fresh chicken and garden veg this week

We are back at the markets this weekend, refreshed and revitalised (particularly coming back to the cold).

We’ll have fresh pastured and Sommerlad chicken from Hillside Pastured Farm including whole, wings, thighs, frames, breast and more plus organic yearling grass-fed beef including mince, preservative-free and gluten free sausages, steaks, roasts and more and a range of garden produce including:

  • Purple Cauliflower
  • Bro colli
  • Brocollini
  • Kale
  • Stir-fry mix
  • Salad Mix
  • Bok Choy
  • Pumpkin

 

We have limited preserves left, but some yummy pickled cucumber, vegetable stock, beef stock and pickled scapes. With luck we’ll have time to bottle kombucha as well before the weekend.

See you at the Southern Harvest Farmers Market in Bungendore this Saturday, or Southside Farmers Market in Woden on Sunday – unless of course you want to order in advance…

Bungendore Yuletide Festival Sat 15 July

The Bungendore Yuletide Festival is being organised by the Southern Harvest Farmers Markets on Saturday 15 July and invite you to join in.

Market stalls will be decked in Yuletide cheer. A decorated Yule tree will add to the atmosphere and tables will be set inside the hall to eat, drink, be merry and stay warm.

Market-goers will also be able to warm up by the Yule log fire with mulled wine from Dog Trap Vineyards, soups and other wintry food from the Market’s stall-holders. Dewsbury’s Free Range Pork will have their spit roast pork ready for delicious lunch time fare. Bungendore Pre-School will be providing hot chocolate, and warm apple cinnamon drinks, there will be egg and bacon rolls for breakfast.

The Bungendore Choir will be singing Yuletide Carols and other festive entertainment will be announced in the lead up to the Yuletide Festival. Market hours will be extended from 9am to 2pm so lunch can be enjoyed.

Le Tres Bon, Cafe Woodworks and The George Bar and Dining are spreading the festive spirit with special Yuletide menus.

If you are unsure of what Yuletide is exactly, it is a Scandanavian and old Germanic Winter celebration. The Nordic traditions celebrate 12 days of Yule starting from the Winter Solstice until mid-Winter. It was a celebration to mark the longest night of the year, celebrate the ending of Winter, the rebirth of the Sun and ushering in the New Year. In the Northern hemisphere, Winter coincides with Christmas and many elements of traditional Christmas celebrations were absorbed from older Yule traditions. Some of these traditions are familiar to our modern celebrations of Christmas, such as the decorated evergreen tree, lights (or candles), the colours of red, green and gold, carols and carolling, mistletoe, holly and ivy, banquets and drinking.

Winter in Bungendore can be cold and sometimes miserable at this time of year but let’s make it a season for fun, merriment, feasting and celebration!

Time to stock up for winter with fresh organic beef

It’s that time, we’re heading north for the sun. We’ll be away after this weekend until the markets on 15 and 16 July!

So, stock up this weekend on fresh organic, grass-fed beef

  • Mince
  • Real Sausages (preservative, grain and gluten free)
  • Diced
  • Roasts
  • Steaks
  • Spare Ribs
  • Osso Bucco

From the freezer we still have available whole Sommerlad pastured chicken from Hillside Pastured Farm as well as Caroola Farm Organic Pastured Pork.

From the veggie garden we’ll have the following organic produce:

  • Dutch Cream potatoes
  • Queensland Blue pumpkin
  • Paris Market Carrots
  • Stir-fry greens including kale, bok choy, silverbeet and more
  • Brocollini
  • Leeks
  • Plus our range of stocks, preserved garlic, herbal teas

Then, the garden will get a full rest and so will we and we’ll be back in full swing in July.

Modular Permaculture Design Certificate Course – 2017

Are you…

  • Wanting to learn more about sustainable land practices?
  • Seeking a lifestyle change?
  • Looking to move to the country?
  • Have land but now what?

This course is for you! Book now

Graduates leave this course ready to design and implement permaculture principles into a wide range of scenarios, including their own property. The course is taught both within the classroom (theory) and on-farm environments (practicals) including field trips to working properties.

This course is an accredited by the Permaculture Institute. You’ll receive a certificate which is recognised by all major permaculture certifying bodies and many world-wide universities.

Permaculture is a set of principles guiding sustainable and productive systems for living, architecture, food production, land management and community. No chemicals and no excuses! Just good, thoughtful, innovative and effective design.

Students are invited to bring details of their own sites or potential sites to consider during the course of the program.

Our on-farm permaculture design certificate course enables you to extend your learning by being on a working farm complete with animal systems, working gardens, dams, food forests and more.

2017 Course Outline

Join us for the whole course or choose weekend modules to suit your interests.

12-13 August – Principles and Design Introduction

26-27 August – Sunshine, Water and Trees

9-10 September – Soils and Sites

23-24 September – Garden Farming and Regenerative Agriculture

30 September – 1 October – Design Methods from Patterns to Details

14-15 October – Permaculture and Community

Time

9AM – 5PM each day

Cost

Whole course

$1560 Southern Harvest & Canberra City Farm Members

$1760 General Admission

Per weekend

$260 Southern Harvest & Canberra City Farm Members

$300 General Admission

Min 14 students. Payment plans available.

Join Southern Harvest and save!

Southern Harvest Memberships start from $15 and will give you access to discounted courses for twelve months; and if you have a food, wine or agriculture business, we offer fantastic marketing benefits.  Join now.

Catering

The course will be fully catered with a wholesome morning tea and lunch supplied.

Your Instructors

Dan Harris-Pascal has been working in Forest Gardens, Permaculture, Ecology and Horticulture for the last 5 years. His background in Horticulture, Forestry and Ecology means that he understands the functions of many different plants and the environments they grow in. More recently he has been designing and implementing Forest Garden systems using the Design Framework outlined by Dave Jacke and Eric Toensmeier in Edible Forest Gardens.

John Champagne is one of Australia’s principal permaculture teachers for over 10 years with 20 plus years experience of active involvement in the permaculture movement in Australia and Asia.

Support: Penny Kothe; other specialists may include Dan Deighton, Bruce Davidson, Aaron Sorenson, Heather Wilkins, David Spicer.

Bookings essential

Book online or email education@southernharvest.org.au for an invoice.

Growing Small Farm Business Series 16 Jul, 30 Jul, 20 Aug

Are you…

  • Looking to invest in your own small farm but want to make sure you can make a living?
  • Already have a farm and need some guidance?

This course is for you!

This series of three one-day Growing Small Farm Businesses workshops will set you on the path to a farm that can be both financially and ecologically sustainable.  Attend all three or just the ones that interest you.

Bookings essential

You will leave each workshop with a basic knowledge of operations, marketing and finances for small farms and the ability to start planning your own enterprises.

Topics

OPERATIONS (16 July)

  • Infrastructure needs
  • Animal requirements
  • Fruit and vegetable requirements
  • Ways to value add farm produce
  • What is needed in the way of people and skills
  • Legislation that relates to small farms

MARKETING (30 July)

  • Marketing your produce
  • How to work out what to charge
  • Places you can sell your produce
  • Key areas of promotion you need

FINANCE (20 August)

  • Capital investment
  • Overheads and their impact on enterprises
  • Labour costs and paying yourself
  • Enterprise costs and how to calculate them
  • Which enterprises you should focus on for your own farm

Cost

Pay per workshop or for the whole series

PER WORKSHOP
$155 Southern Harvest and Canberra City Farm Members
$175 General Admission

SERIES OF 3 WORKSHOPS
$450 Southern Harvest and Canberra City Farm Members
$500 General Admission

Southern Harvest memberships start from as little as $15.  Join now.

Book online  or email us for an invoice.

What you’ll need to bring

  • Wear warm clothing for the outdoors
  • Light weight gloves
  • Notebook and pen

Inclusions

Theory and practice of running a small farm including operations, marketing and finances. Course hand-outs, follow up material, morning, afternoon tea and lunch are provided.

Catering

The course will be fully catered with a wholesome morning tea and lunch supplied.

Your Instructor

Penny Kothe is the owner and operator, with her partner Paul McKinnon, of Caroola Farm, a 100 acre mixed organic farm in the Southern Tablelands of NSW. Penny has been involved in small businesses of her own, and teaching and consulting with small businesses for over 10 years in both Australia and overseas. Her experiences are brought together with a Holistic Management focus on running a complex yet profitable small mixed farming enterprise.

Organic Pastured Pork and Winter Break

Yummy Organic Pastured Pork available this week including:

  • Mince
  • Sausages (preservative, grain and gluten free)
  • Diced
  • Roasts
  • Belly
  • Spare Ribs
  • Chops

From the freezer we still have available whole Sommerlad pastured chicken from Hillside Pastured Farm as well as Caroola Farm Organic Grass-Fed Yearling Beef.

This will be our last lot of fresh pork until July and after next week’s markets (24/25 June), we are heading north for a few weeks of sunshine and the farm will be in caretaker mode – so, now is you chance to start stocking up!

Our winter veggies this week include:

  • organic new potatoes – both Nicola and Dutch Cream varietes
  • pumpkin
  • stir-fry greens
  • brocollini
  • kale and
  • leeks
  • We have a limited range of stocks, preserved garlic, herbal teas

Organic Grass-Fed Lamb and Winter Veg

Caroola Farm Organic Grass-Fed Lamb is back on the menu this week. Available fresh from Southern Harvest Farmers Market in Bungendore, plus Southside Farmers Market, Canberra College Woden.

My favourite recipe is  Moroccan Lamb Curry as a winter warmer, incorporating all the local veggies currently available such as potato, garlic, pumpkin, brocollini and greens.

From the freezer we still have available whole Sommerlad pastured chicken from Hillside Pastured Farm as well as Caroola Farm Beef.

Or, stock your freezer for those cold nights with our take home pumpkin soup and hearty beef stew.

It is certainly winter vegetable time, and our current range is perfect for winter warming recipes…

  • organic new potatoes
  • pumpkin
  • radishes
  • stir-fry greens
  • brocollini
  • kale
  • leeks
  • plus a range of stocks, preserved garlic, herbal teas and kombucha.

Winter warmers from Caroola Farm

It’s time for soups, stews and roasts – yay, one pot cooking at its best.

We’re preparing a Chicken soup taster for the markets on the weekend – so drop on by and find out what real pastured chicken tastes like!

My favourite chicken dishes are roasted, soups and risotto, and you can use every part of the chicken. At the markets we’ll have whole Sommerlad pastured chicken from Hillside Pastured Farm, plus frames, feet and necks for stock making (or purchase some of our own home-made stock).

If beef is more your thing, we have organic grass-fed beef sausages (preservative, gluten and grain-free), mince, steaks and roasts. Massaman Curry is one of our favourites at this time of the year or of course a simple family Spaghetti Bolognaise.

Or, stock your freezer for those cold nights with our take home pumpkin soup and beef stew.

It is certainly winter vegetable time, and our current range is perfect for winter warming recipes…

  • organic new potatoes
  • pumpkin
  • radishes
  • stir-fry greens
  • brocollini
  • kale
  • leeks
  • plus a range of stocks, preserved garlic, herbal teas and kombucha.

Planting out and bunkering down

It’s a challenge growing veggies throughout the winter in this cold climate of ours – but we keep on keeping on.

On the farm we’ve been busy planting out a whole range of crops this week, hopefully the cold snap will be kind…

In the garden we’ve put silverbeet, lettuces, kale, brocolli, cauliflower, radishes and a whole range of onions to get growing over winter.

The insulnet row covers have gone up to protect from frost and wind and keep us harvesting throughout winter and in to spring.

The polytunnel is back in action with all of our seedlings now going under-cover, keeping the frost at bay and adding a little warmth to assist with germination. We’ve started planting out some crops ready to go in the ground for winter and spring – advance planning is required when you are growing from seed 🙂

And of course, getting the wood in for the winter is a daily priority.

Caroola Farm Food Boxes

An update on our food boxes and buying groups for meat.

We have been trying to get our heads around how to get buying groups for meat boxes delivered into various parts of Canberra on a regular basis, but realise that we are already stretched too thin on the farm to be able to cope with the logistics. So, will have to stick to our normal routine of attending the Southern Harvest Farmers Market in Bungendore on a Saturday and Southside Farmers Market in Woden on a Sunday.

However, we have tried to make life a bit simpler by putting together some boxes for purchase.

We are able to deliver into Bungendore on a Friday if you live locally, but you can also collect at the markets or from the farm if you plan on driving past and order in advance.

What we are able to offer is whatever we have on the day ie a range of fresh vegetables, meats and preserves, or, to make up veggie boxes and meat packs for those that just want to collect and run.

We can do boxes of any size, but suggest the following:

  • $30 veggie box for 2
  • $60 veggie box for family of 4
  • $30 mixed meat box for 2 adults or small meat eaters
  • $60 mixed meat box for family of 4

We are happy to listen to your preferences, e.g. if you grow all your own kale already, or don’t like pork, and will do our best to accommodate special requests when you order.

So, get started and order now. If you have questions or want to confirm in advance, or order a larger box, have a special request, just email us on penny (at) caroolafarm.com.au (please do this well in advance, as our Fridays are spent harvesting and email access if very limited)

 

Introduction to Permaculture 17 and 18 June, Canberra City Farm

Is permaculture for me?

There are so many aspects to permaculture it can benefit everyone – whether you are starting with 5 square metres or 500 acres!

Connecting with John Champagne and Penny Kothe for two days of permaculture basics will leave you full of enthusiasm, knowledge and skills ready to roll up your sleeves and get stuck into sustainability projects.

You’ll also be in a prime position to explore and research aspects of sustainable design that may interest you from land regeneration, efficient healthy gardening for yourself or profit, or ultimately building more sustainable community networks like food co-operatives or community garden groups in your local area.

This course focuses on practical implementation as well as the theory behind permaculture, its history, principles and design skills

Book now

Topics

  • Origins of Permaculture
  • Definitions
  • Why the need?
  • Ethics of Permaculture
  • Permaculture Principles
  • Natural energy
  • Basics of Ecology
  • Energy Laws
  • Law of Return
  • Terminology
  • Climate and Microclimate
  • Interactivity
  • Sectors and Zones

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen

Cost
$250 Southern Harvest and Canberra City Farm Members
$300 General Admission

Southern Harvest personal memberships cost from as little as $15 and give you access to discounted courses for twelve months.  Join now.

Catering
The course will be fully catered with a wholesome morning tea and lunch supplied.

Bookings required

About your instructors

John Champagne is one of Australia’s principal permaculture teachers for over 10 years with 20 plus years experience of active involvement in the permaculture movement in Australia and Asia.

Penny Kothe owns and operates Caroola Farm, a permaculture-based, organic, and holistically managed farm near Bungendore.

Stock your freezer and pantry this week

Caroola farm will have fresh organic yearling beef this week.

Plus we have whole Sommerlad chicken plus frames, feet and necks from Hillside Pastured Farm.

This week only 20% off frozen beef, lamb and pork.

From the garden: dutch cream potatoes, pumpkin, radishes, salad mix, stir-fry greens, brocollini, kale, mixed baby kale, silverbeet, leeks and a the last of the celeriac.

From the pantry: chicken, beef and vegetable stocks, passata smoked garlic, herbal teas and kombucha.

Growing Small Farm Business Series

Sheep, pigs, chickens and more

Frosty, frosty, but the sheep are nice and warm.

Check out the pigs in the paddock – the piggery council says we have…

We’ve just had 9 ewes arrive from Silver Wattle to add to our breeding herd. They are currently in quarantine for 21 days before joining the rest of the flock.

We had an awesome Mothers Day feast last Sunday with pancakes and bacon from Southside Farmers Market – oh topped with organic maple syrup of course!

Then dinner was fried rice with capsicum and cabbage from the markets, plus chicken, bacon and greens from Caroola Farm.

Yum! Yum! Yum!

Farm Fresh this week

  • Fresh Grass-Fed Organic Beef including sausages (preservative, gluten and grain free), mince, roasts, diced and steak.
  • Pastured Pork including sausages (gluten, preservative and grain free), diced, mince, loin chops and roasts
  • Grass-Fed Organic Lamb including chops and roasts.
  • Sommerlad Chicken from 1.3kg upwards, $25/kg plus Pastured Chicken Frames, Feet and Necks for stock making or pets.

Garden fresh greens:

  • Salad Mix $3/bag (rocket, mizuna, lettuce, sorrel and more)
  • Rocket $3/bag
  • Mizuna $3/bag
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Silverbeet $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Rhubarb $3/bunch
  • Brocollini $3/bunch
  • Potatoes $5/kg
  • Pumpkin $4/kg

Garden Herbs:

  • Coriander $3/bag

From the pantry:

  • Smoked Garlic $10
  • Our range of Herbal Teas in larger packs $4
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Chicken, Beef and Vegetable stocks $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Kombucha $4 (Marionberry, Blackberry, Raspberry, Turmeric and Ginger, Nectarine and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Harvesting this week

  • Sommerlad Chicken from 1.3kg upwards, $25/kg plus Pastured Chicken Frames, Feet and Necks for stock making or pets.
  • Fresh Grass-Fed Organic Beef including sausages, mince, roasts, diced and steak.
  • Pastured Pork including sausages (gluten, preservative and grain free), diced, mince, loin chops and roasts
  • Grass-Fed Organic Lamb including chops and roasts.

Garden fresh greens:

  • Salad Mix $3/bag (rocket, mizuna, lettuce, sorrel and more)
  • Rocket $3/bag
  • Mizuna $3/bag
  • Beetroot 4 for $3
  • Stir-fry Greens $3/bag (silverbeet, beetroot leaves, kale)
  • Silverbeet $3/bunch
  • Baby Kale $3/bag (mix of cavalo nero, russian and curly)
  • Kale $3/bunch
  • Rhubarb $3/bunch
  • Brocollini $3/bunch
  • Potatoes $5/kg
  • Pumpkin $4/kg

Garden Herbs:

  • Chives $3/bunch
  • Coriander $3/bag
  • Dill $3/bag

From the pantry:

  • Smoked Garlic $10
  • Our range of Herbal Teas in larger packs $4
  • Naked Organic Passata (just tomatoes, no other added stuff) $8
  • Chicken, Beef and Vegetable stocks $8
  • Garlic Bulbils $8 (yum!)
  • Pickled Scapes $8
  • Kombucha $4 (Marionberry, Blackberry, Raspberry, Turmeric and Ginger, Nectarine and Red Currant)

Looking to order in advance? order your Harvest Box by 2pm Friday for a range of fresh and pantry products

Date Change – Introduction to Permaculture now 17 and 18 June

You will learn how permaculture principles can enable you to create a renewable, regenerative growing systems and production methods without the use of synthetic chemicals.

This introductory course will expose you to the principles and systems used in permaculture and will also provide you with the insight into the possibilities of transitioning to a small holding, farm or rural community. It is also the first weekend of a modular series of weekend courses being run by Southern Harvest Education in 2017 that will lead to the completion of your Permaculture Design Certificate (PDC).

You are welcome to attend whether or not you wish to do your PDC, and in fact, it’s a great way to find out if a PDC is for you.

Is permaculture for me?

There are so many aspects to permaculture it can benefit everyone – whether you are starting with 5 square metres or 500 acres!

Connecting with John Champagne and Penny Kothe for two days of permaculture basics will leave you full of enthusiasm, knowledge and skills ready to roll up your sleeves and get stuck into sustainability projects.

You’ll also be in a prime position to explore and research aspects of sustainable design that may interest you from land regeneration, efficient healthy gardening for yourself or profit, or ultimately building more sustainable community networks like food co-operatives or community garden groups in your local area.

This course focuses on practical implementation as well as the theory behind permaculture, its history, principles and design skills

Topics

  • Origins of Permaculture
  • Definitions
  • Why the need?
  • Ethics of Permaculture
  • Permaculture Principles
  • Natural energy
  • Basics of Ecology
  • Energy Laws
  • Law of Return
  • Terminology
  • Climate and Microclimate
  • Interactivity
  • Sectors and Zones

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen

Cost
$250 Southern Harvest and Canberra City Farm Members
$300 General Admission

Southern Harvest personal memberships cost from as little as $15 and give you access to discounted courses for twelve months.  Join now.

Catering
The course will be fully catered with a wholesome morning tea and lunch supplied.

Book now

Say Happy Mothers Day with quality local food

It’s Mothers Day on Sunday, of course – how can you tell your mother you really appreciate her, or other significant women in your life, without it being too commercialised.

At the Southern Harvest Farmers Market in Bungendore this Saturday you’ll find some fantastic options for local food hampers from Sharwood Hampers (I’m hoping for one of these myself), or you can make your own hampers up with produce and preserves from a range of different producers. Caroola Farm has smoked garlic, a range of herbal teas and preserves as well as fresh produce.

Or, go the whole hog and cook up a storm for your mum for the day, breakfast, lunch, dinner and more. Check out our simple yet hearty recipe ideas, or get along and see what’s in season. Available this week will be beef, chicken, pork and lamb, plus pumpkin, stir-fry and salad greens and loads more…

Or, we do have ready-made meals that just need re-heating if you really are not a masterchef yourself 🙂

Recipe ideas include:

Pumpkin Soup

Hearty Beef Stew/Soup (depending how much liquid you use)

Chicken, Leek and Coriander Soup

Roast Chicken with Seasonal Veggies

Massaman Beef

Spaghetti Bolognaise

 

 

Forest Gardens Workshop 2 & 3 September 2017, Canberra City Farm

A Food Forest is designed to mimic the structure and function of a forest ecosystem to produce an abundance of diverse yields of fruits, nuts, vegetables, herbs and enjoyment.

By using the vertical structure of a forest to produce food, more production can happen in a smaller space and yields can be obtained from the canopy, shrubs and herbaceous plants.

Plants are guilded together so that the products and functions of one plant meet the needs and requirements of another. Further, a forest garden seeks to support and provide for the needs of beneficial birds, insects and animals which reduce our work and increase yields when they reside alongside us in our forest gardens.

The ecological principles of food forest gardens apply on any scale.

This workshop is based at Canberra City Farm’s establishing food forests and will teach you the principles of ecological garden design as well as the practicalities of starting a forest garden. Students will leave the course with extensive notes on theories covered in class as well as plant material to start a food forest or forest garden of your own.

Topics

  • Forest ecology
  • Roles of beneficial insects, animals and birds
  • Site analysis
  • Plant selection and guilds
  • Practical Work

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen
  • Water bottle

Cost

$300 Southern Harvest or Canberra City Farm Members

$350 General Admission

Southern Harvest personal memberships cost as little as $15.  Join now.

Time

9AM-4PM both days

Catering

The course will be fully catered with a wholesome morning tea and lunch supplied.

About your instructor

Dan Harris-Pascal has been working in Forest Gardens, Permaculture, Ecology and Horticulture for the last 5 years. His background in Horticulture, Forestry and Ecology means that he understands the functions of many different plants and the environments they grow in. More recently he has been designing and implementing Forest Garden systems using the Design Framework outlined by Dave Jacke and Eric Toensmeier in Edible Forest Gardens.  He has designed and developed an excellent teaching program to enable students to understand the ecological principles that allow a forest to function and how to design a garden to encourage those processes to develop resilient, productive polycultures.  Dan hopes to use his communication skills and experience to assist in the rapid uptake of Forest Gardens & Food Forests in home gardens, community gardens and small holdings to ensure resilient food production into the future.

Bookings essential.

Book online or email education@southernharvest.org.au for an invoice.

Introduction to Permaculture 17 & 18 June 2017, Canberra City Farm

You will learn how permaculture principles can enable you to create a renewable, regenerative growing systems and production methods without the use of synthetic chemicals.

This introductory course will expose you to the principles and systems used in permaculture and will also provide you with the insight into the possibilities of transitioning to a small holding, farm or rural community. It is also the first weekend of a modular series of weekend courses being run by Southern Harvest Education in 2017 that will lead to the completion of your Permaculture Design Certificate (PDC).

You are welcome to attend whether or not you wish to do your PDC, and in fact, it’s a great way to find out if a PDC is for you.

Is permaculture for me?

There are so many aspects to permaculture it can benefit everyone – whether you are starting with 5 square metres or 500 acres!

Connecting with John Champagne and Penny Kothe for two days of permaculture basics will leave you full of enthusiasm, knowledge and skills ready to roll up your sleeves and get stuck into sustainability projects.

You’ll also be in a prime position to explore and research aspects of sustainable design that may interest you from land regeneration, efficient healthy gardening for yourself or profit, or ultimately building more sustainable community networks like food co-operatives or community garden groups in your local area.

This course focuses on practical implementation as well as the theory behind permaculture, its history, principles and design skills

Topics

  • Origins of Permaculture
  • Definitions
  • Why the need?
  • Ethics of Permaculture
  • Permaculture Principles
  • Natural energy
  • Basics of Ecology
  • Energy Laws
  • Law of Return
  • Terminology
  • Climate and Microclimate
  • Interactivity
  • Sectors and Zones

What you’ll need to bring

  • Hat and sunscreen
  • Sturdy shoes
  • Notepad and pen

Cost
$250 Southern Harvest and Canberra City Farm Members
$300 General Admission

Southern Harvest personal memberships cost from as little as $15 and give you access to discounted courses for twelve months.  Join now.

Catering
The course will be fully catered with a wholesome morning tea and lunch supplied.

Book now

Bungendore Harvest Festival Wrap-Up

What a wonderful weekend in Bungendore. The streets, quite literally, came alive as people enjoyed the sunny Autumn weather, talking to farmers and sampling food.

The streets were packed, with not a parking spot to be found for blocks, the ATM’s ran out of cash and local businesses ran out of food – looks like we need more food next year!

The dachshunds fashion parade was a hit, as was the Bungendore Community Choir, Irish Set Dancing, Face Painting and the Broken Arrows.

Information talks and demonstrations were hosted at the Carrington with cooking and farming demonstrations, talks on garlic, permaculture and chickens, what a wonderful way to get an insight into food and farming in our region.

Over 3,000 visitors turned up for the day, pushing our stallholders and local businesses to the limit, but, hey, that’s a good thing! Much of the accommodation in town was booked out, as were the featured local food dinners.

The fun didn’t stop on Saturday, with a range of farm and garden tours across the region on the Sunday including Greenhill Farm, Silver Wattle Quaker Centre, Roogulli Farm, Wynlen House and more. There was Devonshire tea and wine tasting at the Old Stone House and wine tours across the area as well.

The feedback from visitors, farmers and local businesses has been incredibly positive so far (with of course some useful and welcome ideas for next year too). Should we do it again? Tell us what you think, what we can keep, what we can change and how to do it even better. https://www.surveymonkey.com/r/29KJ79P

A huge thank you to our sponsors, especially MONA Farm and Historic Homestead, The Bungendore Chamber of Commerce and Industry, Bungendore Community Bank and The Carrington Inn.

The cold is here!

The days are nice and warm, but overnight temperatures are dropping. We have finally lit the fire inside…

To be honest we’ve had very late frosts again this year, but in the last week they have hit the tomatoes, zucchini, basil and pumpkin hard, so get in quick for what might be the last of the season…

Saying that, the garlic crops are starting to come up, the brassicas are happy and we are planting out alliums all over the place. The leaves are falling and the Autumn weather is magical!

The shorter days mean condensed work hours – which will be shortened further once the pipes start to freeze – ahh, living on a farm, wouldn’t change a thing 🙂

We’ve been cooking up a storm

It sometimes takes a little rain, and even an upcoming Harvest Festival, along with great produce of course, to get into the groove of cooking up a storm.

This Saturday is the inaugural Southern Harvest Bungendore Harvest Festival, and, to put it mildly it’s been a lot of work – so please drop in and say hi.

To show off our wonderful produce, we’ve created three different and yummy soups for this weekend (and shared our recipes too):

In the making of the soups of course we had to start with the stocks, which are all cooked from scratch. So, guess what, there will be chicken, beef and vegetable stock available at the Caroola stall too!

Whilst most of the garlic is back in the ground, Paul has specially prepared a new batch of smoked garlic – get it quick though it won’t last. Some of this garlic will also be available for tasting at the 3pm Garlic Tasting at the Bywong Garlic Stall in Ellendon Street at the Bungendore Harvest Festival.

And, nothing would be complete without a fresh batch of Kombucha – raspberry, blackberry, prickly pear, nectarine, marionberry and more.

And, of course we’ll have fresh veggies and loads of fresh pork. If we get organised we’ll do sausage tasting on the day too!

Chicken, Leek and Coriander Soup

Caroola Farm Chicken, Coriander and Leek Soup – serves 5

Ingredients

  • 2 leeks, washed and chopped
  • 2 onions, peeled and chopped
  • 25g butter
  • 4 cloves garlic
  • 1 1/2 litres chicken stock
  • Salt and pepper to taste
  • 2 big bunches fresh coriander (about 50g)
  • 4 chicken breasts, skinned and diced (or any other part of the chicken you like)
  • Fresh Coriander to garnish

Directions

  • Place a large saucepan and pre-heat to a medium heat.
  • Add butter and melt
  • Add leeks, onions, garlic and sweat until soft and translucent.
  • Add the chicken stock and the coriander and blitz with a blender until smooth.
  • Add salt and pepper
  • Add the raw diced chicken and simmer gently until cooked (or if already cooked, till warmed through) – again, about 10 minutes.

Serve with fresh coriander

Hearty Pumpkin Soup

Caroola Farm Hearty Pumpkin Soup

 Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L tomato passata
  • 1L chicken stock or vegetable stock
  • Cream and chives for garnish

Directions

  • Heat oil in a large saucepan over low heat
  • Add onion and leek and cook for 2-3 minutes, until soft and translucent.
  • Add garlic and spices and cook, stirring, for 30 seconds.
  • Add pumpkin, potato tomato and stock and bring to the boil.
  • Turn heat to low, cover and simmer for 30 minutes.
  • Allow to cool slightly, then blend in batches.
  • Return to pot and heat

 

Serve with cream and chives

Hearty Beef Soup

Caroola Farm Hearty Beef Soup

Ingredients
SERVES 12 (1-cup servings)  TOTAL TIME 2 Hours

2 kg beef chuck roast, trimmed and cut into 1 – 1 1/2 inch cubes
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, diced
3 garlic cloves, minced
4 cups beef stock
1 cup Red wine
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups chopped red potatoes, bite size pieces
3 cups chopped baby carrots, bite size pieces
fresh parsley to serve, optional
Directions

  • Trim fat from beef (as desired) and cut into cubes.
  • Combine flour, paprika, pepper and 1 teaspoon salt in a large resealable bag. Seal and shake to combine. Add beef and shake until well coated.
  • Warm olive oil in a heavy based pan, over medium high heat, then add butter. Once butter is melted, carefully add beef around half at a time.
  • Brown beef on all sides
  • Add diced shallot and minced garlic. Cook until translucent.
  • Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan.
  • Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine.
  • Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
  • Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste

 

Serve with fresh parsley