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Care + Earth = Honest Food
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Hopefully you had the opportunity to go along to the first Farmers and Foodies market last Friday.  The market was alive and vibrant, with a selection of food and treats from local or regional producers. The Farmers and Foodies market was well supported by Queanbeyan and Canberra providing a great food connection.  The Farmers and Foodies market is on each Friday starting from 3pm - 7pm. 

This week on the farm....
We are planting more winter seedlings in the patch and continuing to work on the second market garden patch.  We have the fence up to protect it from wildlife, cows, and pigs.  We currently have the ladies (chickens), and turkeys in there scratching and fertilising the soil.  We have started building Hugelkulturs, an old farming technique, used in Eastern Europe and Germany using wood debris. Most of our farm is filled with beautiful natural gums or native plant species.  We have a large number of fallen twigs and branches that we've used in the hugelkultur.  Our aim for these hugelkulturs is to slow down water run off, and mimic the nutrient cycle found in natural forests, soaking up moisture and releasing it slowly into the ground.  We are currently putting together an information sheet about hugelkulturs, ready for you during compost awareness week (2-8 May) for those who are interested. 

The farm is quite brown at the moment, we've had no significant rain in recent months.  The paddocks are looking dry and fatigued.  It makes planning tree planting a little difficult as we'd like to take advantage of a rain forecast instead of relying on hand watering. 

We're getting ready for Taylor to head to Sweden.  She'll be working at Ridgedale Permaculture Farm, learning from Richard Perkins an internationally regarded teacher, innovative farmer and Permaculture leader, and Yohanna Amselem who has specialised in perennial polycultures for extensive cropping.  Ridgedale is accredited by the Permaculture Research Institute, and will teach Taylor keyline design, holistic management, agroforestry, on farm processing and regenerative design.  All aspects that are important for our future on the farm.

Where you will find us this week...

We will be at the Farmers and Foodies market this coming Friday.  The market is at the Old Bus Depot on Wentworth Avenue, open between 3pm and 7pm.  It was a fabulous start to the market last week, and well supported.  Canberra and Queanbeyan people love fresh, delicious food and it's even better when its either local or regional. Here's some of the delicious foods we'll have available for you at the Farmers and Foodies market this week:

Free range eggs
Cabbage
Kohlrabi
Tomatillo
Red chillis
Kale
Cauliflower
Snow peas
Kombucha
Fire Cider
Kombuffee - be the first to try it
Jun
Cucumber Pickles
Peach chutney
Raw honey
Preparing the bees...
We have finalised all honey harvests for this season, and received a glorious golden harvest of honey from our bees!  With the cooler nights starting to arrive, it won't be long before the temperatures really dip, and in preparation for the cooler months we have made sure our bees have ample honey for winter. 
In winter bees contract to a tight cluster where the temperature will be maintained at 10°, just a few degrees above a chill-coma for a bee.  The bees generate heat by isometrical contraction of their flight muscles.  This movement produces the perfect heat for the cluster without wing movement.  Each bee works harmoniously to ensure all bees have rotated positions and had their a chance in the middle to warm up.  It is said that a bee flying can expend 500 watts per kilo of energy compared to an Olympian rowing crew  who only expends 200 watts of energy per kilo.  Go bees, supreme athletes!
Spinach: Loves our cool climate and it is the perfect time to plant now.
Bee Fact:  Bees (Apis mellifera) are poikilothermic.  Their internal body temperature is affected by the ambient temperature surrounding them.
Poikilotherm: An organism whose internal temperature varies considerably according to the surrounding temperature.
HARVEST BAGS:  The Harvest bags are full of delicious vegetables.  You could easily make Broccoli and Potato soup, homemade fried rice or even a quiche with the ingredients in the Harvest bag this week.  You can collect your bag from the Farmers and Foodies market or a delivery on Saturday.  10% of April sales donated to the Give a Fork! campaign. We raised $220 so far and this is the last week!
To order this weeks Harvest Bag, send an email to orders@BurraBeeFarm.com.au by 11am Thursday, 28 April 2016.
Copyright © 2016 BurraBee Farm, All rights reserved.


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