Great Lakes Permaculture Portal

Welcome to the watershed!

Great Lakes Permaculture Portal Home

Check out our latest articles:


 Every other Thursday the GLPP staff puts out a newsletter to keep people current on happenings in the bio-region. Here we have published the content of Newsletter #2, sent out Feb. 20th 2014, where we talk about knowledge sharing and some of the subjects we are interested in right now. We’ll publish newsletter content periodically so people can see what we’re sending out. Subscribe on the right to receive the newsletter straight in your inbox!

Permaculture Knowledge Sharing in the Great Lakes Bio-Region

As you may have seen being discussed in Jesse and Milton talk Community Design, info sharing is a major part of developing resiliency within communities. By doing so, we collectively develop cohesive design. Additionally, it saves energy and time because we don’t repeat the same mistakes others have already made.

Turkeys are known for knowledge sharing, but Ben Franklin never was convinced they should be the american symbol
We continue our slow and steady design process, and would like to invite others to share their knowledge with the broader community. If you have an article or interview of your own that you would like to share with the community, let us know. We will work with you to develop a web ready format, host it and promote it. Alternatively, if there is something you don’t know about but would like to, let us know and we’ll work on it, or find someone who already does.

We are primarily interested in skill, technique, and knowledge of natural systems for use in the Great Lakes Bio-region. For example some topics we are currently working on/interested in:

  • the basics of design – what are those first steps you took? What mistakes did you learn from?
  • garden planning – what are you planting this year, why, and how is it laid out?
  • wetlands management – zoning, regulation, what can one do, and what have people done?
  • social permaculture – how to organize people and create the structures that, in turn, create the designs and systems we need for the future – interviews with the people behind local permaculture community groups on what their community is up to and how they came to be.
Every other Thursday the GLPP staff puts out a newsletter to keep people current on happenings in the bio-region. Here we have published the content of Newsletter #3, sent out Mar. 3rd 2014, where we talk about snow and soup. We’ll publish newsletter content periodically so people can see what we’re sending out. Subscribe on the right to receive the newsletter straight in your inbox!

What’s in the big picture?

It’s been a historically cold and snowy winter. The formation below is from snow melting on a metal roof, sliding and freezing as it moves. The forecast is a chilly one, but spring is finally on its way.

this snow-ice will become a soupy mess in a few weeks
While we wait for the ground to thaw, meet some new people at one of the events, or enjoy some blog posts with a cup of chaga or mint tea.

If you’re hungry, make yourself a hearty pot of vegetable soup with the family recipe.

 

Mets Family Minestrone

A hearty vegetable soup made with produce from last years garden. ~16-20 servings

This is really a vegetable soup but that has less alliterative ability with the last name MetsIngredients:
4 tbs olive oil (use your oil of choice)
2 medium onions, diced
5 celery stalks, diced
5 carrots, shredded and/or cubed
6-8 cloves of garlic

1.5 gallons stewed tomatoes
6 medium potatoes, 1/2″ cubes
12-16 ounces green and yellow beans
12 ounces kidney beans (if using dried beans, soak 24 hr is advance)
water
frozen basil (sprayed lightly with olive oil to prevent oxidation)
1/2 tsp maple syrup
salt
black pepper
bay leaf
oregano
parsley

Directions:

  1. Pre-cooking potatoes substantially decreases cooking time.
  2. On medium-high, fry onion, carrots and celery in oil of choice, stirring frequently to prevent burning.
  3. Add tomatoes and reduce heat to medium, stirring in potatoes, green beans and washed kidney beans.
  4. Add water to create desired thickness
  5. Mix in maple syrup or other sugar, bay leaf and basil
  6. Let cook 1-3 hr, spice to taste

How to Make this Recipe More Sustainable:
Many of the ingredients can be swapped for what you have around. I fried up the onions, celery, carrots and garlic. You can reduce the quality of these and use broth instead of water. Really this recipe is never made the same way twice, but is almost always a crowd pleaser (notice this version doesn’t have any noodles in it).

One thing we are very interested in here at GLPP are locally produced spices. Do you know sources for local spices, or have suggestions on which to grow? Let us know

Would you like to share a recipe? Let us know.

robkaisered-page001Rob Kaiser is the founder and owner of Deliberate Living Systems, LLC. He lives in Ohio and organizes the Medina Permaculture Meetup. His goal is to work with others to share the knowledge and skills needed to live a healthy, positive and beneficial life. Here he shares his thoughts after attending the Permaculture Voices 2 conference in San Diego, California.

Permaculture Voices is a yearly conference that brings together professional permaculture designers and teachers together to develop stronger networks and more resilient livelihoods. Permaculture Voices 2 was held held from March 4-8, 2015. The conference came and went…almost in an instant. (read more…)


 

Great Lakes Permaculture Portal © 2013 Frontier Theme