Adding Clay To Our Soil

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SO… we added clay to our beds last autumn, and we grew oats in those beds over winter, and now in mid August we had to remove the oats to put in an early seed crop. We tested the brix of those oats. Their brix was 22 and those around them 19. When we pulled them up there was a very obvious difference to the look of the roots which are very clearly looking for clay to get into!!!!!… a continuing journey to remineralise and create /regenerate our soil to grow high quality food and seeds!

We have light pumice soils so the idea of the clay is to increase the cation exchange capacity to speed up the process of building soil. You can see there are more exudates (sugars) coming out of the plants which why the clay and soil is sticking to the roots.

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Two People Living Off A 200sqm Garden – Plan Included!

Kay’s 200 sq m Garden Plan Created Using the Koanga Garden Planner For Self Reliance in Annual vegetables, seeds and grains

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Introduction

Bob and I have just finished 12 months of eating only our own food, not buying anything from the supermarket at all except for salt (from health supplier) and a handful of organic imported spices.  It was actually fairly easy and we have no intention of changing back to the supermarket, only going forward from here.

We have been on this site for 3 years and the soil was very poor pumice based soil to begin with.

We have built it up using fertiliser based on the work of Dr Carey Reams  and lots of our own amazing compost, as well as recently added clay!.(to increase the cation exchange capacity, and speed up the process of soil building )

We combine Biointensive methods with Biological Agriculture and achieve outstanding results. See Kay’s garden blog for more details.

This year we are going to keep a careful track of everything that goes in and out of this garden, including the brix levels,  and publish that in my monthly garden blogs. We’re still learning a lot from our garden, and loving every minute in it…

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100% of vegetables grains and seeds (eating a Weston Price Diet)

This is a serious attempt to design a garden that supplies all of our  (Bob and myself) annual vegetables, grains, and seeds, including enough for fermenting  and  storing so that we have a diverse range of high brix food year round, in a space that feels possible for us to garden intensively.

Flaxseed - Grown for food as well as a carbon crop

Flaxseed – Grown for food as well as a carbon crop

 

Seed Saving

It is designed so that  we can save our own seed of almost everything… some things are hard to do in small gardens and seed saving requires co operation amongst neighbours, which we do for those crops… eg brassicas, and some require hand pollination to keep the seed,  eg pumpkins, (alternatively cultivars could be seriously restricted for ourselves and neighbours,  however we choose to have the diversity which feels like luxury and means less likelihood of feeling like diving off to the shop for some ‘junk food’. For people wanting to learn to grow their own food seriously and save seeds in case of economic collapse, this is a real model for self reliance.

Carbon Efficient Crops to Supply All of our Compost needs for high production and Soil Building

The garden is designed so that half of the garden each season is in carbon efficient crops, so that we know we have enough high quality carbon to make enough compost, so that we have 2cm of compost to apply to every bed each time it is planted, which is the optimal amount to be growing soil and producing heavy quality crops.

Crop Rotation

The garden is also designed so that there is a rotation from heavy feeders to roots and legumes to carbon, then carbon again.

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Carbon Crops sown in the Autumn: Front right garden bed: Oats and Peas Front left garden bed: lupins

 

Chicken Food

This garden design also includes 40 sq m of Flour Corn. We grow Bloody Butcher because of the super high levels of  high lignon carbon it produces, and also the weight of corn seed. We mostly use this to sprout and feed to our chickens.  Two years ago when the soil was far less mineralized than it is now we produced 1 kg of dry seed per sq m of bed. I believe we can at least double that if not 3x that weight. If we can do that we should be able to produce all the grain needed to feed our chickens, at a rate of   30 gms a day of dry corn which we sprout to become 70 gms per day of sprouted corn. We have the chickens in a forest garden also designed to produce a lot  of chicken food, as well as serious soldier fly farms.

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Food to Give Away

As our  soil gets better and better our beds are producing heavier crops and at this size garden we are sure we’ll have a lot f vegetables in season to give away to family and friends and neighbors

Income

This garden has some built in income streams. I will be saving several seed lines to sell to Koanga tomatoes, peppers and eggplants, corn and carrots, as well as 20 sq m to plant into winter vege to supply Koanga with veges for the Spring PDC

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Perennial Vegetables

As well as this 200 sq m annual vege garden we have 50 sq m of perennial vegetables including  8m of  Purple asparagus, 5m of Purple Globe Artichokes, 4m of Seakale, 1m of Welsh Bunching onions and  2m of Rhubarb.

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Koanga Garden Planner

This style of crop rotation and planning is explained in detail in the Koanga Garden Planner. This is a must have if you want to get serious about your home garden!

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View The Garden Plan!

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If the idea of growing all your own food sounds exciting you should definitely consider attending one of our upcoming courses.

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Once in a Blue Moon!

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This weekend marks many things for me. It is a big weekend. For one we’ll be holding a party… we’re celebrating the fact that we will own the ‘Home Block’ here on this land with no mortgages… all paid for by settlers who are coming to live here over the next year and by a few friends and supporters. That is huge for us and for the Koanga Institute after 5 years of it being really difficult and very stressful keeping the Institute going, and seeds alive. … I can’t say how much I appreciate all those of you who have helped us on this journey and who have watched from afar and sent in good vibes and emails etc etc. There are lot of us working for the good and the connections becoming stronger and stronger, I really feel that…. that is what makes the ‘web of life’.

Bob and I will also be celebrating 1 year of not buying any significant food at a supermarket. Bob and I and every body who has eaten meals cooked by me, have had food from this land only plus salt and olive oil, and a few spices.. cinnamon mainly, as well as apples from our local organic growers, whose wonderful produce we are lucky to have so close.. Actually, believe it or not it has been easy mostly. I can’t imagine ever going back to buying food, we should have done it years ago, we really could have. It’s an addiction or a habit or both once you have your own fruit, vege, milk and meat and eggs. There’s not much else needed.

I have put more of a focus in my garden on things like dried beans and peas.. which I’m enjoying more and more as I learn how to prepare them in ways my body likes! My favourite dried beans are Dalmatian Peans.. I think they are my favourite green beans too, they are what are called ‘sugar’ or ‘frost ‘ beans because they require along season and give most of their crop at the end of the season once it cools down. Check the website for more info on these, they are well worth a try. German Sugar beans are similar, as are Norridgewok Peans also available through Koanga. My favourite peas are those that are eaten as dry peas, eg Capucjyners and Dalmatian peas Whero peas and Blue peas. Now that we know we can actually grow these peas up Broad beans stalks and mixed in with oats being grown as a seed or carbon crop we’ll grow as many as we can simply by under planting other crops. I’m also a huge fan of Flaxseed (Essene) and Hulless barley. We grow these two crops every year and enjoy them more and more. So the set of seed crops we grow and relish is getting linger Austrian Hulless pumpkin seeds, Essebe Flax seed, Hulless barley, dry peas, dried beans. If you go here to the Weston Price Foundation website they have an excellent article with all the science on how long and at what temperature we need to soak our grains in order to remove the phytates.. very interesting!

The part that has been a challenge for me is that I was too busy to do a good job of the garden last Autumn and we have a very narrow range of vegetables this winter, on top of that it has been a very cold winter here, and on top of that the soils we are growing our food in are badly demineralized and it is a journey to sort that. We’re doing really well however with all of those things on top of each other right now, I’m not feeling as though I’m getting all the nutrition I need. I’m very aware that this is an issue we all need to be aware of when closing circles and eating more and more locally. It is easily possible we can miss out on key minerals or phytonutrients because they are not in our local soils, or plants. Indigenous people understood that, and ensured they maintained their health by not only following the principles set out by Weston Price Foundation but often also by trading critical highly sought after food items such as seaweed and fish for inland people’s. I’m going to buy karengo until I can source a local supplier as well as fish from a local fisherman for a while and see how I feel. SO…. This is the month to get planting. I’m putting in Essene Flaxseed, Hulless Barley (could be oats ), Broad beans underplanted with Whero peas, and Capucyjners, I’m planting our amazing Pukekohe Long Keeper onion seeds now as well as California Red.

Those of you in warmer climates will be able to plant far more (Moon calendar newly edited and updated!!). I think I’ll leave my early potatoes a little longer so I don’t have so much effort keeping them covered from frost .. but they will need to go in over the next 6 weeks.

In my forest garden I’m planting a few more support species trees, including a patch of basket willows so I can do a lot more weaving next winter, along with a couple of Cornus species which coppice to produce outstandingly bright coloured weaving material. another crab apple.. we love to eat them as well as make vinegar from them…we’ve chopped and dropped all the tagsaste, and planted our seabuckthorn, and it’s feeling pretty full/ Maybe room for a few more shade loving species as we discover them. Our Forest Garden Data base free to all on our website has recently been updated if you’re interested. Our chickens are laying flat out, and my perennial vege bed is al fed and mulched ready for the Spring flush of Purple asparagus, Purple Globe artichokes, and seakale… three of my very favourite vegetables.. that happen to be super nutritious as well as perennials!!!

I’m learning more all the time about Biochar and we make a big effort to turn our bones and all waste paper and cardboard and corn husks etc into char to add to our compost and animal feed. Check out this amazing research article sent to us by Tim Barker… there is a life time of ideas here!!!!!

So as for all gardeners this past year has come to an end, the new season is here, and we have another opportunity to put into practice what we are constantly learning…. That is the gift of Life… I give thanks for that!

Arohanui Kay

Getting Organised – Top Greens for Spring!

Top Spring Greens

1. Japanese Spinach.NZH.

From the Henry Harrington Collection in Southland this is a stunner for cold season eating. This spinach grows fast in the cold, grows big bunches of delicious greens great raw or cooked… an outstanding choice!

2. Borecole NZH

One of the few New Zealand heritage brassicas, so it is very special. It’s by far my favourite kale, and has dark green, large round thick leaves that are crinkly on the edges. It has excellent flavour

3. Mignonette lettuce NZH

Buttercrunch, melting, red and delicious, reminds me of Grandma

4. Henry Harrington’s Chinese Cabbage NZH

Outstanding wide white stemmed cabbage from the early Chinese goldminers in Southland, is an outstanding base for Kim Chee , stir fries etc. etc.

5. Rocket

Always tastes great if well grown will be nutrient dense

6. Bloomsdale Spinach

Excellent lightly steamed or raw, dark green

7. Tatsoi

Always dark green and great in soup, or as stir fry vege, super easy to grow

8. Red Coral Mizuna

Magenta colour, excellent salad green stems super tasty

9. Dalmatian Cabbage aka Collards NZH

Open leaf cabbage, possibly the most nutritious brassica, excellent for all ways we use cabbage, sauerkraut etc etc.

10. Coriander

Can’t go past coriander while it’s still cool enough to grow well.

All of the above greens are excellent in green dressings made with olive oil and greens and a little vinegar and seasoning blended.

Growing Out Rare Barley Lines

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Wow, it’s that time of the year again. here at Koanga our garden crew are planning their  seed gardens and getting ready to begin planting seeds. We follow our own Garden Planner to ensure we get crop rotation happening, enough carbon from every garden to make enough compost to maintain and grow the soil in that garden, as well as all cross-pollination issues sorted, isolation distances, and  minimum numbers as well as fitting one crop to that following to ensure  the most efficient use of our garden beds. The planning is huge job!

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To make it easier for you planning your home garden you can now search by crop rotation

This year we have 4 garden crew and  4 separate gardens operating and growing seed for you. Having 4 gardens including two isolation gardens will mean we can grow a few cultivars we previously were not able to.

Things such as Scarlett Flowered broad beans, an extra brassica, and a  few more of our amazing NZ heritage peas, an extra bean from the Phaseolus coccineus family (Runner beans)  and more.

As well as that  this month we are beginning a ‘grow out’ of all of the precious barley lines we hold. These are all ancient barley lines that come from all over the world, including India, Germany, Korea, Japan and Pakistan. Most of them came into this land over 20 years ago from K.U.S.A., a seed  saving organisation in the USA totally focused on saving our international heritage grains. They are incredibly rare and precious, and if we hadn’t been able to grow them out this year we may have lost the seed. The Essene flax seed we have in our catalogue is one of these ancient edible seeds, which actuality co-evolved in the fields with other grains such as barley and wheat. Essene flaxseed has become one of our food staples (you  plant it in August and September for best results)

Many of these cultivars were developed in India by a very special man 35 years ago for their ability to grow high quality food in difficult situations for the poor farmers, without external inputs. These are short season sumer cultivars.

Here is a taste of what we hold here: We are very very excited about these grains and find that they grow well in a home garden Biointensive situation and are productive and easy to use in the kitchen as well as being absolutely delicious. I had no idea ho delicious whole barley was until recently.

Following is a description (written by KUSA) of one of these cultivars we are holding and growing out, out of our collection that totals 19!!!

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Sumire Mochi

Sumire Mochi, is a Spring growth habit, naked food-barley from Japan with purplish coloured grain and dynamic, vigorous tillering (production of grain bearing side shoots). Glutinous trait food barleys are very very rare, and this is one of them. It’s kernels contain the highly nutritious, efficiently assimilated, amylopectin starch. A very rare grain with outstanding agronomic performance and potential plus invaluable human nutritional properties.

We currently have 2 of these super special naked barley cultivars available to you, and hope to have lots more next season.

Growing plants for seed is not as flexible as growing them too eat, many crops must overwinter to get quality seed, that can actually be planted in Spring if you only want to eat them. We have been astounded this winter with many many -10 oC frosts and snow as well, to see how the Japanese Spinach handles these cold conditions. I love Japanese Spinach, it is my new cold season favourite. The bunches are large, it grows in the cold, and tastes great. We’re eating the weaker plants in our Japanese Spinach bed now and will leave the best to grow to seed for you.

RECOMMENDED FOR YOU

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Root Crops

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This week the moon has been right for digging up our root crops to choose those we want top plant back in the ground to grow to seed next summer. We dug up the Oxheart carrots, and chose those with the most true to type roots that had done the best. Oxheart carrots are an ancient carrots that came to our collection 20 years ago.

We chose the salsify that had no double roots or major branches off the main tap root, and those that had done the best. We chose the best straightest looking long tapered Avon Resister parsnips that had no forked roots etc. Both the Salsify and the Parsnips are from the Southland Henry Harrington collection.

 

 

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The garden crew selecting the Avon Resister Parsnips. Click this photo to see them in our online store.

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Avon Resister Parsnips. Click this photo to see them in our online store.

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Margaret selecting the best Oxheart Carrots to Keep over winter. Click this photo to see them in our online store.

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Salsify from the Southland Henry Harrington Collection. Click this photo to see them in our online store.

Progress Since Crowd Funder

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Time has gone so fast since our Urban Garden Crowd Funder, we’ve had a lot going on here!

I’ve been so grateful for the ongoing support of both Michael and Leòn who have helped feed the animals and kept the garden going. Kane our last years apprentice has returned to Christchurch with his new found skills and inspiration. We wish Kane lots of luck and fun…

Michael and Leòn both had many other things to do and it became more and more clear for me that this is a project that requires dedication and commitment. What we get out is totally dependent on what we put in. A small urban garden could potentially be a full time job with lots of food and a small income from what we can see right now.

It becomes more and more obvious that it is a highly skilled job, urban farming really, and we have not inherited the skills and connection so we must learn it again. Animal management is not for the faint hearted, but the fulfillment gained and the connections to life for those who commit to the work make is something that make it all worth while.

We have now brought the caravan we needed so we could have a permanent Urban Garden Apprentice.

We had a Canadian called Greg here for a month or so who helped out heaps in the urban garden and now have Cushla here for the winter until the end of our PDC in September when we will take on an apprentice for the 12 following months. Applications for that position can be made via our website under opportunities. Applicants will need to have done a PDC , and we will take the successful person through all the workshop in our Spring Internship, as required back ground training to base all other Urban Garden learning and management on.

Our current focus has been to get the Soldier Fly farm functioning effectively. We have been producing huge amounts of soldier fly larvae for months now, but they are not getting to the collection bucket. We discovered they were being eaten by rats and mice at night when they were traveling to find a way out. We can also see now that if we combined the passive solar cloche with the soldier fly farm, we could use the warmth of the warm water to potentially keep the solider fly farm warmer for longer so we could extend the larvae season. We will definitely combine them.

The success of an urban garden in the end is no different to any farm or garden.. simple design that works is critical but management is also critical.

We not only need clever design but also training systems for management.

Another focus has to be on the sparrows who eat the chickens food whenever they can as well. At times huge numbers of sparrows come in through the netting which was no cost recycled netting. If I had a choice again, and maybe we still will, I would buy netting the sparrows can’t get through. However Shaked who lives here in Kotare Village has built himself a couple of sparrow traps off the internet with netting, and he catches enough sparrows every day to feed his chickens their protein so maybe the sparrows are not such a bad thing…..

We’re building a platform here to ensure we have a 2015-16 apprentice who has all the skills needed to learn to manage this garden and the development of it in such a way that we can collect the data around inputs, outputs, management and design to the best advantage for every bodies learning.

I walked around the 200 sq m garden with Cushla our new Urban Garden apprentice until September and we collected a salad for her.. this is what we picked

French Sorrell, Welsh Bunching onions, comfrey, Siberian purslane, lettuce, daikon, carrots, Endive, Upland cress, nasturtium leaves, rocket… and red sweet peppers from the wicking beds… not a bad meal!

Oats for The Compost

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We’re very late this season in getting our compost crops in the ground, partly because of a lack of moisture in the soil, earlier on, and we are still very dry and needing to water to get things going.

We’re about to remove the covers off the Black Oats, which we are growing as our ultimate carbon crop, and the beds look really amazing. We’re going to have huge crops of high quality carbon for the composts next spring, and oats in particular accumulate calcium and phosphate.. just what we need! Every year we understand more and more just how critical our compost is to creating strong resilient healthy soil. Every year we get better at making high quality compost. This Spring our Interns will be making compost with these oats and learning to make amazing compost. Jodi Roebuck  is teaching the 3 day  Biointensive workshop inside our Spring Soil Food and Health Internship this year.. it will be a supercharged 3 days where you can learn the basics of the most efficient way to grow high quality food known right now!!! No matter if you are a beginner or an experienced gardener you will learn heaps from this workshop.

Everybody running a community garden needs this information!

Feijoa Foraging Fun & Fermented Fresheners

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Autumn is in full swing which means we are right in the middle of another Feijoa season which typically runs from late March until June. Today we made the most of it and went out foraging some and collected a huge box full for everyone to share. Although Feijoas are not actually native to New Zealand, as they originated from South America, they have become some what of a regular in peoples backyards. These green egg shaped fruits don’t look particularly exciting but when you cut them in half and see the pretty clover shaped pattern and jelly like seed pulp that runs through them then take a whiff of their distinctive sweet aroma things definitely start to look up.

After various sessions of stewing, bottling and just happily munching away on them straight from the box we decided to make some Feijoa Kefir Sodas. Here’s the recipe taken from the fermented drinks section of our book change of heart incase you have your own harvest that you’re looking for different ways to utiltise them.

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Feijoa Kefir Soda

1 x 4 litre glass jar

Kefir Grains (Well washed)
The best place to source these is via this facebook group and they can give you lots of fermenting tips and tricks.

Good Quality Water

Sweetener (honey, rapadura or stevia)

3 slices of fresh ginger

Glass jars with screw on lids

Feijoas scooped out

  • Put all ingredients into the 4 litre jar, putting the lid on (but not tight). Leave in a warm place until you see bubbles around the top (in the summer I leave the jar on the kitchen bench, in the winter I put it into the hot water cupboard or beside the wood stove). Ideally it takes about 2-3 days to produce bubbles.
  • Once you have small bubbles, simply strain the liquid through a sieve into a fliptop bottle (eg 2 litre Grolsch bottles), and leave for 2 days before drinking (This will finish the process of turning the sugar into fizz and make it a delicious and super healthy drink, because of the range of bacteria and fungi the kefir grains impart into the drink – super good for our entire digestive system!)
  • Retrieve your kefir grains from the sieve and rinse them under the tap, to begin your next jar of soda. Just as it is with all of these ‘living’ foods, the air temperature and season will affect the way they work, so you have to ‘tune in’. Placing your bottled sodas in the fridge will slow down the process of fermentation, if that is what you need.

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What Makes SuperFoods so Super?

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Super Foods  |  What are they?  |  How do they nourish us?  |  What are the super foods we can grow here in our gardens NOW!

What are Superfoods?

I  understand Superfood or sacred food to be those things in our diets that make a really big difference to your health, potentially the difference between life and death in traditional societies, and even today. According to the research done by Weston Price in the 1920’s and 30’s, traditional cultures and societies all had their sacred foods,. The foods most highly regarded by indigenous people worldwide were those foods containing high levels of Vitamin A. The Irish stored butter in the bogs for survival in hard times, the NZ Maori, along with many other traditional societies, regarded fish heads, fish livers, fish oils  and fish roe as sacred food.

I regard Weston A Price’s highly readable book Nutrition and Physical Degeneration one of the most important books ever written and I think everybody should read it. It is one of only two books we recommend on our website as we believe it describe the Laws of Nature and principles and patterns that life is based on. I believe if you follow these principles you will have a far better chance of getting things right.

How Do They Nourish Us?

After Vitamin A in importance came the foods that contained high levels of available minerals, in particular calcium. This could include bone broths, dried,roasted and ground fish bones as well as herbs and weeds containing high levels of calcium too.

Having done a little study in the field of biological agriculture and a basic knowledge about the needs of a healthy cell, I understand that because of the way the natural world works and the patterns in nature where nothing is in isolation, if you have ensured you are getting optimal levels of  Vitamin A and calcium you will more than likely be getting all the other fat soluble vitamins and minerals that you need to maintain your health and the integrity of your DNA. The reason the fat soluble vitamins and minerals come first, is that without them in that order our bodies are not able to utilize and process other nutrients effectively although even then it is determined also by your gut health.

Next and also “super” important are all of those foods that contain high levels of phytonutrients which many are now becoming known as “super foods”. You may be familiar with the likes of Goji berries, Peruvian Golden Berries or Maca root and it feels like the list gets bigger every week. It seems obvious to me now that all of these so called “super foods” were simply wild plants. They are wild plants that have not been taken over by industrial agriculture or specifically bred to make money for shareholders of big companies which inevitably means we lose the nutrition they once offered.

There is an inevitable inverse relationship between nutrition and production in all of our food plants which means we lose the nutrition !!!! There is a huge amount of evidence demonstrating that almost all of the food in the supermarkets contains very little nutrition as sadly it has been bred out of it.  You can actually use your own refractometer to test the nutrient density in your plants easily yourself. For those of you that are interested in how to do this click here for more information.

For over 20,000 generations we have co evolved with and are adapted to the heritage vegetables  that our ancestors brought to this land 150 years ago but I believe that you simply can not adapt fast enough to be able to survive on the nutritionless food in the supermarkets today.

If you go back to our wild plants you will find that all of them have amazing nutritional properties, they are all still strong in energy and have their own particular healing qualities. The original wild food crops are even higher in phytonutrients than these heritage food plants. My heritage fruit trees are more nutritious than supermarket fruit and my heritage vegetable seeds grow far more nutritious vegetables than modern vegetables, however even they are a long way from the crops that they were originally bred from.

Your first steps towards ensuring that you are fully nourishing yourself are:

  1. Follow the principles of the indigenous peoples in your diet choices by making sure that you have the fat soluble vitamins and minerals way up there on your priority list. Amongst other things see our cookbook Change of Heart for a great description of the principle indigenous people based their diets on, and 100’s of recipes showing you how to cook and prepare nutrient dense food.
  2. Eat fruit and vegetables that contain far higher levels of nutrition than those the industrial world offers you. We now have enough information to be able to choose our fruits and vegetables carefully to ensure that you can also have a range of these super-foods in your gardens.
  3. Eat foods grown in healthy soil! The quality and levels of phytonutrients in your food is not only dependant on the genetics that food was grown from, it is also connected (believe it or not!) to the health of the soil. The levels of phytonutrients are connected to both the level and the ratios of available minerals in the soil.

There are a lot of these food plants that are super high in phytonutrients that you can easily grow in NZ in your ordinary home gardens. “Superfoods” do not need to be the preserve of the health industry and whoever owns that these days.

WE CAN DO IT!!!!!

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What are the super foods we can grow here in our gardens NOW?

Right now in your vegetable and perennial vegetable gardens you can plant Globe Artichokes that are reputed to be one of the most nutritious vegetable known particularly the Purple de Jesi artichoke which has even higher levels of phytonutrients due to the purple colouring. You can plant collards or Dalmatian cabbage as we call it due to the fact that it came to this land with the Dalmatian Gumdiggers. These cabbages are reported to have high levels of phytonutrients such as di-indolyl-methane and sulforaphane which are reported to have anticancer properties. Then there is Gobo (or Burdock) with both its root and its leaf being used to nourish and treat a variety of conditions and is also high in minerals such as calcium, magnesium and potassium.  You can plant Black currants with their beautiful dark berries bursting with antioxidant rich anthocyanins and the original peaches, particularly the old White fleshed peaches, that contain a powerhouse of antioxidants, notably phenols, ascorbic acid (Vitamin C), carotenoid (orange pigments) and anthocyanin (red pigments). Also there are the Urenika potatoes that actually contain around 1000 times more antioxidants than shop potatoes. You can choose Elderberries, often referred to as “natures medicine chest, that contain just the right phytonutrients to heal winter chest ailments and protect you against physical stress and much more.

Believe it or not we can even plant the “super trendy” Peruvian Golden Berries which unbelievably are what some of us may know as Cape Gooseberries!! They contain an abundance of polyphenols and carotenoids and are better eaten dried.

My choice is to make the choice to eat nutrient dense food at every meal straight from my garden and not wait until I have enough money to buy something from South America or anywhere else for that matter. I grow only heritage vegetables and fruit trees and I’m learning to grow many of the old traditional forest garden support species which have edible berries and fruit we have not even thought were edible until recently. They are among the original wild berries our ancestors ate for their fruit!

I’m also committed to learning to grow nutrient dense food via the soil health. My bible has been Nourishment Home Grown available to you through our bookshop. For the home gardeners among you who do not want so much science to digest I have actually translated it for you in the Koanga How To Grow Nutrient Dense Food booklet.

After learning all of that over the past 30 years or so we also now have the new science of epigenetics which shows us that the environment determines genetic expression, and that there are parts of our food that communicates with our junk DNA, which in turn determines how our DNA expresses the vitamins, minerals and high quality fats and oils.  It is the quality and the levels of these things in our food that determine the quality of the communication which in turn determines that strength of the tags that get placed on our DNA which determines your health today and the health of several generations to come.

ALL OF YOUR FOOD NEEDS TO BE SUPERFOOD!!!! NOW

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