Greetings, I would like to invite you on a journey of discovery to see how our young 'food-forest' is evolving. Our videos will look at the successes, mistakes and the steep learning curve which we are on to try and understand the complexity and beauty of creating forest systems. We are trying to inspire others to have a go at re-forestation, re-wilding and re-generating eco-systems, through sharing our experiences. We have been offering unique residential permaculture courses, internships, garden tours and volunteering for over ten years, so get in touch if you are interested in taking part somehow! We are based on the sub-tropical slopes of the Sierra Nevada mountains in Granada, Southern Spain. We will also be visiting various other regenerative agroforestry projects in our future videos. If you would like to support our channel or our non-profit association please send us a message! Thank you for sharing our vision and, KEEP GROWING!
Hi there, looks like a wonderful place you have there. In the first video you said you have a "good amount of water". I notice some irrigation lines in the videos as well. How much water is a "good amount"? Do you have a well or a grid hook-up or something? In most of spain, water is the big challenge, I'd love to know what you guys do about that.
I am on a Syntropic video binge, and you are VERY informative on the why's and the interactions between the trees - SUPER Helpful. Genuinely, Thank you!
Im doing the same on a smaller scale on 1 acre in tonopah AZ. Turning the bare land into a legume forrest and later a tropical oasis. I enjoy the unique bugs and pollinators all the plants bring. I let my rye/sorghum/wheat go to seed but im new so i think i might try cutting it before it seeds now. I let my rooster out and thought he might enjoy the seeds as fodder.
Thanks really enjoyed. Ordered some Pepino melon cuttings as soon as you started talking about them. Our food forest is just about 2.5 years old and doing well. But have a lack of variety in there at this point as been away for 15 months. Everyday ordering something atm. Cheers for the Tip👍
Again, very interesting. I already grow Pera Melao in Portugal. Such a lovely fruit. Great I can take cuttings so easily, I didn't know that, will do some soon. Great information, really can't wait to start my own food forest!
So interesting. I intend to create a food forest on about 1/2 acre in the next year. I can't wait to start!! Thank you for all the interesting information!
Hello i was wondering if you would accept my presence on your farm to do a 1 month formation. Im Canadian presently living in Strasbourg. Thankyou kindly for your considération Ian
Dear Sir, You spoke about "inputs" in the system, and about a system basically sustaining itself. But at the beginning of the video you can see the irrigation tubing. Should one not consider the energy needed to pump water through these tubes as an "input factor"? You are doing a great job. I was in the south of Spain (Almeria) just a few weeks ago. The hills are extremely dry and barren.
I would like to lerarn how the annual plants like carrots, corn, cabbage expand/spread and what are the best kinds of plants to plant in a middle European climate with cold winters. do i need to cut down the nitrogen fixing plants in order to give nitrogen to my vegetables?
Beautiful farm! I'm planning to start a 8 hectare farm here as well. Do you sell some of your plant seeds? I'm interested in buying some to get things started here!
You read our minds. My husband and I were watching your first video and told each other hoping to have a new one and here it is. Sending you lots of positive energy and abundance from valencia ❤🎉🏳️🌈
Just discovered your Chanel really enjoying it, we are doing similar systems here in nz. I'm curious about your coldest winter and hottest summer temperatures as we are growing similar species but struggling with more tropical species you seem to be able to grow, moringa for example
would you recommend working earth before planting, let's say if you want to make a food forest on abandoned banana plantation terraces where the soil is really poor and compacted ?
Eucalyptus is very bad for permaculture unfortunately... It is allelopathic and its biomass will prevent the growth of many other plants... Outside of its range it is extremely repellent to insects and regions were alot of Eucalyptus occur are ecological desert...
Correction about Plantain and Plantain weed... The Plantain bananas are just normal bananas that are harvested unripe when the starches have not converted to sugar to be cooked, any plantain banana will become sweet with ripening but some varieties of bananas have been selected to be used for cooking, that is why some varieties are traditionally used as a starchy cooking ingredients rather than a sweet fruit. The Plantain weeds (Plantago sp.) that we fin in Europe are completely unrelated to bananas, they just have the same name... they are not even in the same Clade
Ooooh, that's short term... Don't have the money atm and also I need to fly from Costa Rica, last minute ticket may be super expensive...Will there be another course next year?
Greetings! Yes we will continue to offer Internships in the future, the next one after this April has not had dates confirmed yet. It will probably be in late autumn 2024 or early spring 2025.
We are just starting our year two of the fruit and nut orchard in Tanzania. It was rough getting the water situation fixed but now that it is everything is growing.
Oxalic acid.... I researched that because rhubarb leaves are reportedly toxic. I found that, if someone gets seriously sick from oxalic acid, s/he was trying to get sick!
some taro-dasheen-coco yam have leaves which can be cooked and eaten but i have heard that some varieties have so much oxalic acid that its not a good idea to try, even when cooked. i have also heard that its a good idea to eat a source of bioavailable calcium together when eating anything with oxalic acid. as it can have a tendency to strip the body of calcium, as it is needed in the process to break down the oxalic acid. but i am no expert! just trying to get my head around the alchemy and combinations of food.
