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Events are Full! Arctic Permaculture Wasilla Series

 

 

Register Below!

Permaculture Design/Site Analysis/Microclimate: $30.00

March 21, 2019

We will learn how to locate the perfect placement for a new garden or enhance the design of an existing one. Learn the skills you need to create your own Permaculture Garden designs.

By applying the fundamental Permaculture design process, we will locate the existing microclimates on your property. Defining microclimates increases the diversity of food crops we can grow in the Arctic.

Soil: Regenerative Theory $30.00

April 4, 2019

Healthy soil is the foundation for healthy food crops. Come and learn as we venture “below” and learn how to care for the delicate yet persistent soil food web. We will learn cost effective ways to determine our soil type, pH, texture, soil tilth and how to care for your soil regeneratively.

 

 

Classes will be held indoors at the Wasilla Museum and Visitor Center from 6:30pm-8:30pm!

The Wasilla Museum is located at: 323 N, Main St!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Palmer Arctic Permaculture Series

 

Register Below!

Permaculture Design/Site Analysis/Microclimate: $30.00

March 28, 2019

We will learn how to locate the perfect placement for a new garden or enhance the design of an existing one. Learn the skills you need to create your own Permaculture Garden designs.

By applying the fundamental Permaculture design process, we will locate the existing microclimates on your property. Defining microclimates increases the diversity of food crops we can grow in the Arctic.

Soil: Regenerative Theory $30.00

April 11, 2019

Healthy soil is the foundation for healthy food crops. Come and learn as we venture “below” and learn how to care for the delicate yet persistent soil food web. We will learn cost effective ways to determine our soil type, pH, texture, soil tilth and how to care for your soil regeneratively.

Classes will be held indoors at the Annex in Palmer from 6:30pm-8:30pm!

The Annex is located at 247 S Alaska St!

 

Soil: Regenerative Theory

There is so much to learn about soil. Come explore organic, regenerative and nature inspired soil care.

$30.00

 

 

 

 

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Heirloom Seeds

Just like your Grandmothers earrings or your Uncle’s rifle, heirloom seeds are genetic antiques that are passed down through generations.

Heirlooms have passed the trials, monitoring and preservation tests of our foremothers and forefathers. The skills and knowledge that we once revered- (to grow our own food and to share that knowledge with our children) are encapsulated in heirloom seeds.

Regionally/locally adaptive seed is seed that withstands the local environment (temperature, seasonality, photoperiod, seasonality, wind and precipitation). We can enhance our seed banks to choose heirlooms that can withstand the Alaskan growing space.

Highly diverse home growing spaces that are in balance with the local ecosystem are more resilient and less likely to succumb to pest and disease. Heirlooms add resilience and diversity. They also add beauty and nutrition.

We would love to talk seed with you!

 

 

 

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“Golden Kombucha”

For some reason kombucha just makes me happy. When I enjoy this lovely fermented treat, I have more energy and an even bigger smile.

We are relatively new to home-brewed kombucha. Our first batch was a blueberry, ginger and lemon (the best I have ever had), our second batch included strawberry, mango and ginger (oh my) and now our third batch is similar to Golden Milk (click here for a recipe).

The benefits of turmeric are vast, but we are using this magical spice to assist with inflammation and adding just a bit more of happiness everyday.

Here is how we made our Golden Kombucha: This is a two-week process! You will need a scoby (culture), loose leaf tea, sugar, thermometer and pH strips for the first fermentation.

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Above: Our komucha culture on its fourth fermentation. You can share cultures with friends or trade. Anchorage and soon Palmer will both have Kombucha brewer’s we are unsure if they will sell their culture. You can purchase cultures online here . We received a kombucha making kit in 2016.

Bring 4 cups of water to a roaring boil and then turn the range off

Fill a muslin bag with 3 ounces of loose leaf tea (article for the best tea for kombucha)

Place the muslin tea bag in the water and allow the tea to steep for 5-7 minutes

Remove the tea bag and pour 1 cup of sugar into the tea (sugars feed the culture but here are some options)

Stir until the sugar is completely dissolved and then pour the tea into a large glass jar (we use a 1 gallon jar)

Add 8 cups of cold water and use the thermometer to ensure the mixture is between 68-86F before adding your culture

Place your culture gently into the jar and then test the pH to ensure 4.5 or below

If the pH is not 4.5 or lower, 1 teaspoon of white vinegar can be added

Cover your jar with cheese cloth and a rubber band. Place the jar in a warm location but out of direct sunlight. Do not disturb the brew and allow it to rest for 7-9 days

It is now time to taste your first fermentation test each day until it has reached your desired flavor (if it is too sweet….continue the brew for a couple of more days)

Test the pH again: it should now read 2.5-3.5

At this point, you can consider this a finished kombucha or you can move forward with a second ferment by adding herbs, fruits and flavors

For our Golden Kombucha we used 8 pint size mason jars (there are several bottles that are specially made for kombucha, but we have SO MANY mason jars)

We added 1 tablespoon or turmeric to each jar

1 slice of lemon (squeeze the lemon into the jar first) lemon juice concentrate can be substituted (1 tablespoon)

1 tablespoon of fresh macerated ginger in each jar

1 teaspoon of cinnamon to each jar

We then remove the culture from the jar and set aside. Pour about 1-2 cups of the brew into your culture bowl (the culture always needs to remain moist)

Using a kitchen funnel, pour the kombucha tea into each jar leaving 1″ head space at the top

Set the jars aside in a warm place for 4-6 days

Taste test and if it is to your liking, refrigerate; if you would like increased carbonation-add a teaspoon of sugar and allow to ferment for 2-4 additional days

You can brew again immediately following the above steps or you can allow the culture to sit for about 4 weeks. Beyond the 4 weeks the culture will need to eat (add some sugar).

Enjoy! Welcome to the world of home-brew Kombucha brewing!