Amaryllis 1910 – by Piet Mondrian before he became Mondrian.

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https://uk.phaidon.com/agenda/art/articles/2016/november/14/the-art-of-the-plant-piet-mondrian/

 

Blue Skies in Port Logan.

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Trachycarpus fortunei on the path up to the Conservatory.
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Canna ‘Lucifer’ form a ribbon around the Conservatory.
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Islands of Architectural Cordyline australis around the garden.
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Oblique Dicksonia antartica

Growing Together; Interdependence in the shape of a Permaculture day at my community garden with Lucy’s Delicious cauliflower & peanut soup for lunch.


Permaculture; A much banded term that actually when it came down to it was quite straight forward and elegant in its simplicity, yet profoundly important; a food production system designed in an ecological and interdependent way where people recognise that they are a part of nature. Permaculture is an invitation to radically shift one’s relational values and philosophy from monoculture food production systems (Incidentally, Vandana Shiva has written an excellent book called Biopiracy on the subject of global monocultures. Highly recommended reading) to one of seasonal, local and pesticide-free methods of growing what we eat. The very act of eating becomes a political act, it carries the butterfly effect and is, I believe a strong example of chaos theory. For every time we choose what we eat we are making a variety of environmental, ecological, economical and political ripples in our globalised interdependent world.

I rent a small terraced house at the moment that has a back yard with some hanging baskets & 2 raised beds that are currently brimming with sweat peas, rose bushes and tomato plants. I also have a small selection of potted herbs. So, it’s wonderful getting involved with a local organisation called Emerge that run my community garden – it’s a decent size bit of land to really try out things and grow a diverse selection of seasonal fruit and vegetables, especially given the current austere economic climate. Here are some extracts from what I learnt on the day.

Permaculture design principles –
1. Observe & interact
2. Catch& store
3. Obtain a yield
4. Apply self-regulation & accept feedback
5. Use & Value renewable resources & services
6. Produce no waste
7. Design from patterns to details
8. Integrate rather than segregate
9. Use small & slow solutions
10. Use & value diversity
11. Use edges & value marginal
12. Creatively use & respond to change

Zones
So, the idea here is designing the space based on frequency of human use, plants and animal’s needs. If the zero zone is one’s house then place in zone 1 those things that are frequented often; herbs, salads, green house, polytunnel, wormery etc.
Zone 2 maybe populated with orchards, beehives, composters
Zone 3 could be for main crops like potatoes frequented once a week
Zone 4 in permaculture becomes the semi-wild area for foraging &harvesting wild food, flowers, timber.
Zone 5 becomes the wild area completely left to nature to do her thing 

Layers
Using vertical space to grow things. For example creating a canopy layer with fruit trees beneath which there are small shrubs and hedges and beneath this a layer of ground crops, therefore increasing the yield from the available land.

Sectors
Considering the external factors that may impact a plot; for example, sun orientation, security, vandalism, wind noise, pollution and access to water.


Cauliflower and Peanut soup recipe!
Serves 4
Ingredients
1 medium Cauliflower (broken into florets)
1 medium onion Onion (chopped)
1 fresh chilli or some chilli powder,
2 cloves of Garlic
inch of Ginger root (grated)
1 tbsp Soya sauce
1 litre of Veg Stock/water – (enough to just cover the ingredients)
2 tbsp Peanut butter (crunchy or smooth)
50 g grated creamed coconut

Method
Sauté onions and chilli with the onion, garlic and ginger for 5 minutes, or until the onion is translucent.
Add cauliflower and soy sauce and sauté for a further 5 minutes.
Cover the vegetables with the stock & water mixture, bring to the boil and simmer until the cauliflower is soft 10-15 minutes depending on the cauli/size of florets).
Add the grated creamed coconut and the peanut butter – mix to incorporate and then liquidise.
Recipe originates from Phil, Misty’s Café, Manchester.

Jung’s Flowers

The stunning Manchester Cathedral recently hosted the North West’s largest flower festival;
over 30,000 flowers no less were on display – a glorious uplifting experience for the senses; both physically and spiritually as well as stimulating questions about their significance in relation to the human realm. So here are a collection of my favourite flowers from that day with a few thoughts.

People of all millennia have attached mythical and religious meaning to flowers. Sometimes spiritual value was translated into material realms as happened to the cowrie shell used as currency in Asia and Africa.

Jung juxtaposed the rose as the western equivalent of the lotus symbolising transformation, unfoldment, purity and fertility. Rose is to the occidental world what the lotus is to the Asia and Middle East Cultures – a foremost feminine, mystic and sacred symbol, mythologically expressing the mother archetype.

Mandalas that imply protection have used roses and lotus symbology arranging 4 petals indicating squaring of the circle or united opposites.

Some Tantrists align the Lotus, also known as Padma as the womb, and there are many images where Buddha is in the lotus-flower. Plants symbolise growth, so the flower depicts the unfolding from a centre.









Jung also suggested that as the unconscious self was far removed from the conscious mind that it expressed itself through plant symbols – particularly roses and lotus.

The Dhamma, of Aniccha – the teaching of temporality; that the only thing permanent in this world is impermanence is exquisitely encapsulated by the ephemeral nature of flowers and their different stages of growth and dissolution.

Rose Syrup Soda (Gulab ka Sherbat)

One of the food memories this drink evokes for me is the  classic Raj Kapoor film Sangam, where Radha (played by the stunning Vyjayanthimala) watches her mother prepare a pitcher of Gulab ka sherbat or rose syrup drink. Her face directly in front of the pitcher is infused with rose colour; a full-blooded lady in bloom courted by 2 suitors. Perhaps it was traditionally served taping into the aphrodisiac properties of roses;  their colour, fragrance, and sensuality expressing passion, love, poetry…being with the beloved forever no matter whether the path brings soft petals or thorns.

Rose Syrup soda (Gulab ka sherbat)

serves 2

Ingredients
• 6 tablespoons of rose syrup – I like an intense rose flavour hit so adjust to your taste as desired
• 1 lime
• 1 bottle sparkling mineral water, chilled
• Rose or any other edible petals to decorate

Method
1. Add 3 tablespoons of rose syrup to each glass
2. Squeeze some lime juice or add a slice
3. Add ice
4. Top off with some sparkling water