workshops

We held the second of the farmer's permaculture workshops today. Well they'd better be called permaculture / natural farming in the tropics workshops: while we follow permaculture principles we don't adhere to many of the design elements; our climate, soil and conditions don't fit the classic model. Rather we follow a blend of Fukuoka's natural farming, permaculture and traditional (ie pre-chemical) local methods.

The first workshop held earlier this month, focused on tropical soils and how the rainforest creates its own environment. We looked at the natural components of soil, dug around under enormous forest trees, kicked at fallen logs, looked at fungi and the role of mycellium and worked on compost. We looked at mulching, forest floor technology, micro ecosystems and generally had a fun morning in the dirt.

Today's workshop focused on propagation techniques: collecting, cleaning, planting seeds; root, rhizome, stem and tip cuttings; root, rhizome and plant division; ground and air layering, and grafting. We worked with edibles, fruit trees and various ornamentals. It rained buckets and we were happy for the coffee and cookie break. It was great.

The farmer says he doesn't like giving workshops and now it's my turn, so next month we'll do a fermentation and a fruit processing workshop. Hopefully we'll have fruit! Yes, we'll have mangoes and guayabilla. Love it.

Paper making workshop

There's more to our farm than just the farmer and myself. Anyone who has visited the website will quickly see that there are others. The others are the farmer's son and his very capable partner, and our 3 and a 1/2 workers. Together we are able to run the farm, garden and some more besides.

One of the besides is CARTS. CARTS is a joint venture between ATEC and the Botanical Garden. CARTS stands for Colectivo Artistico Reciclando en Talamanca por la Sostenibilidad, a Recycled Arts Collective for a Sustainable Talamanca (our area of Costa Rica), and is a collective of women artists working with recycled materials producing unique, useful, artistic pieces.

CARTS is sponsoring free workshops at the farmers' market the second Saturday of each month. Each workshop focuses on an art project with recycled materials. This past Saturday it was paper making with the very capable partner.

Paper making is simple, and it's fun. Take used paper - for example newsprint, old notes, yellow pages, receipts, whatever, and tear into strips then 1 to 2 inch squares. Soak for at least an hour, then whizz in a blender 'til it's the consistency of oatmeal. Pour into a tub with more water and agitate (small leaves, petals, other decorations can be added at this point). Take your screen and deckle and in a smooth movement lower at an angle into the tub, level off and bring up horizontally. Allow the water to drain. Remove the deckle and in another smooth movement invert the screen with the paper pulp onto a waiting piece of felt. Press the paper through the screen to ensure separation then lift the screen. Use a sponge to press - gently - to remove excess water. If you have enough space, the paper can be left to dry further on the felt. If not transfer to newsprint and place in the sun or somewhere airy to dry. For best results place weights on the paper to improve writing texture and form.

The workshop took place in the middle of the market space to a good sized audience of adults, a child or two, and stall holders. The participants ranged from complete novices to those who had experience and were there for the fun of helping and making. Some of the locals had never seen paper made before and were impressed at how easy it was with recycled paper - part of the purpose of these workshops is to encourage re-use and recycling (two concepts oddly new to this culture which is quickly becoming as throwaway as the US and Europe ever was). It was a successful workshop with people proudly leaving supporting freshly made sheets decorated with petals, leaves and coloured print.

December's workshop will be baskets made from tetrabrik, January I'll give a workshop on purses crotcheted from plastic rice and sugar bags. CARTS is putting together a catalogue of products, I'll try to link it to this blog.

workshops

I'm giving workshops to students interested in sustainable food production. For me that means taking what grows on the farm and making the very most out of it, preserving abundance and appreciating just how much beauty and joy and taste and energy a (fruit) tree creates.

For the student it means spending a day on the farm, in the kitchen and orchards watching, experiencing and learning how to do the things I learned from my grandmothers and from my own trials and errors. The students are all North American or European college students or freshly graduated who are down in Costa Rica to learn more about sustainable development or environmental issues or organic farming. They are fun to work with, armed with notebooks and pens, bright eyed and eager, and surprised and grateful at discovering how easy things can actually be.

We start with harvesting whatever is available in the orchards, it might be charichuelo, carambola, araza, cas, nutmeg - depends. While we gather I talk about the farm, cacao production, what happened when the cacao blight hit, monocultures, big plantations. We walk through rainforest back to the kitchen: perfect opportunity to talk about biodiversity, permaculture and tropical farming. We stop to look for edible mushrooms or pick some edible leaves.

Back in the kitchen we make sourdough bread and talk about making the culture. I have them take care of any sprouts that might be growing: both are such easy excellent ways to begin bringing consciousness into one's eating and living, as well as slowing down one's pace by engaging with one's food. I start soybeans for tempeh while they prepare the fruit we harvested.

It's good to see processes through in their entirety so after the fruit is washed and trimmed we make fruit leather and jam, or blend it to make frozen yogurt, or use it in cookies. Or usually all of the above. It helps when students can see different ways to use the fruit and sample the simplicity of each, basically it's just variation on the theme of banana for example, or pineapple. What I want them to experience is that there is absolutely enough and that with a little imagination and creativity, life can be very simple.

We drink kombucha and talk about cultures, ferments and microbes. So many North Americans are raised being afraid of 'dirt' that they don't know just how good it can be! I talk them around my microbe wall, electromicroscope images of lactobacillus, aspergillus, mycelium, rhizopus - all incredibly beautiful and bursting with energy.

Lunch is our sourdough bread with homemade hummus, tempeh or Miguel's cheese, served with whatever we found on our walk, and fruit. After lunch the tempeh is ready to incubate and there's jam to be bottled, dried fruit to be packaged, and sprouts to be watered again. And cookies to look forward to.

The students have an experience of every part of production, from harvest through preparation, drying, baking or preserving, to packaging and labeling. This is a working farm and we sell what we produce. Sustainable means taking heed of livelihood as well as the environment, and I believe it is important to show that one can live well by living simply with one's environment and making the best of what one can find.

Usually by the time afternoon coffee and cookies rolls around the students are so immersed in jams and jars, molds and yeasts, that I'm the only one eating. My small library of books is well thumbed and recipes and addresses are scribbled down on floury pages, while the talk is all about sustainable agriculture and the future of food.

Tomorrow I have two young women coming, one from France working on her masters in Sustainable Development and the other from the States who's thesis is on Food Security. We'll be making bread, tempeh, carambola chutney, lovi-lovi and carambola jam, cas fruit leather, dried bananas and candied ginger. Oh and cookies.