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Permaculture with Chuck Marsh
- 1. Gardening our way Home: toward abiologicalWay of Life
- 3. Local Food Insecurity • Results of a 2011 Gallup survey on Food Insecurity in 100 US metropolitan areas: – 2010 Survey: Asheville metropolitan area(Buncombe, Haywood, Henderson, Madison Counties) - 7th worst in the nation! – 2011 survey - 3rd worst !! – One in 5 people (approx 106,000 People) in WNC is food insecure!!!! – NC 1st in local food insecurity in USA – 1 in 4 kids hungry in NC, 1 in 3 obese! – We source less than 5% of our food locally!
- 8. Gardens trump Agriculture Gardens • 1 calorie in/40 calories out • High production efficiency • Minimal external inputs • Intensive space use • Diverse yields/stable • More nutritious foods • Supports local community • Unites • Human Scale • Distributes wealth and power • Restore and regenerate Industrial Agriculture • 4-12 cal. in/1 cal. Out • Less efficient production • Maximum external inputs • Extensive space use • Monoculture/fragile • Questionable nutrition • Destroys local community • Separates • Corporate Scale • Concentrates wealth and power • Pollutes and degrades
- 14. Permaculture Design Goals Restoration and regeneration of damaged lands, ecosystems, communities, cultures Conservationof natural and cultural resources. Production: Whole system yields for all life. Systems care: Maintenance and management across generations. People care: Meeting peoples primary needs. Regeneration of our culture and our world.
- 15. Permaculture in the Garden • Build soil, plant plants, tend animals • Begin at the kitchen door and work outward on a controlled front. • Overcome limiting factors. • Optimize use of space, fill the niches, stacking and packing. • Select for place and optimum nutrition: varietal selection • The art of placement: right plant, right place • Mixed perennial, annual, and animal production systems for creating food poly-cultures. • Diverse yields over time. Year round production. • A place for animals and fish.
- 16. Our Nutritional Needs • Calories • Protein • Fat • Carbohydrates • Vitamins • Minerals • Phytonutrients • Medicinals
- 17. What do we eat? • Vegetables • Herbs and spices • Root Crops • Grains • Animals and animal products • Oils • Nuts • Fruits and berries • Mushrooms • Products of the above: ferments, sauces, canned and dried goods
- 18. Our Most Nutritious Foods • Vegetables - greens: cabbage, kale, spinach and collards - carrots - Brussels sprouts - peppers - squash - sweet potatoes -potatoes - celery - green beans - peas - asparagus - parsley - onions - garlic - broccoli • Fruit - all berries - all melons - hardy citrus - grapes - cranberries - apples, pears - cherries - peaches, plums - mulberry - paw paw - fig • Nuts (raw) - almonds - walnuts - hazelnuts - chestnuts - pecans • Seeds (raw) - flax - sunflower - pumpkin - sesame - hemp • Grain - oats - millet - quinoa - buckwheat - spelt - barley - wheat - rice • Legumes - chick peas - black-eyed peas - black beans - pinto beans - other dried beans • Fats - hemp oil - flax oil - pumpkin oil - olive/hazelnut oil - grape seed oil • Animal Products - Fish - chickens and ducks - rabbits and guinea pigs - squab - free range eggs - yogurt - goat’s milk and cheese - cottage cheese • Mushrooms
- 19. Antioxidant Super Foods FRUITS Elderberry Aronia berry Sea Buckthorn Mulberry Serviceberry Muscadine Grape Hardy Kiwi Blueberries Cranberries Blackberries Raspberries Strawberries Apples Plums Cherries Peaches Red grapes Prunes Black Currants VEGGIES Collards/Kale Potatoes Kidney beans Pinto beans Asparagus Yellow pepper Green grapes Black eye peas Cooked tomatoes Red Cabbage Red-leaf lettuce Broccoli Beets Tea Camellia
- 20. Regional Staples – Sweet Potatoes – Potatoes – Onions – Beans – Corn – Pumpkin and Squash – Cabbage and greens – Eggs – Fruit, nuts, and berries – Wild Plants and Game – Small and large Livestock
- 21. Plugging the local nutritional food gaps • Oils: Nuts, Seeds, Animal Fats • Minerals: soil remineralization • Grains • Staples • Cultivate more specialized farm/orchard enterprises to close the loop/ fill the niches.
- 22. PRIMARY HOME PRODUCTION Vegetable Gardens Herb Gardens Home Orchards Vineyards Small Livestock Aquaculture
- 23. WHAT WE CAN GROW Animals: bees, fish, chickens, ducks, rabbits, quail, etc. Vegetables Root crops Fruits Nuts Berries Grapes and vines Herbs Medicinal plants Mushrooms Grains Flowers Children Ourselves
- 24. SUPPORT ELEMENTS Greenhouse Cold Frames Row Covers Biomass Production Compost and Worm Bins Beehives Livestock Housing and Yards Aquaculture Tanks and Ponds Water Storage: Cisterns and Ponds Root Cellar Solar Cooker Food Dryer Outdoor Kitchen
- 25. • Vegetables to the center; nuts, fruits, and berries on the edges • For limited spaces, grow trees as shrubs • Speed succession. • Increase the productive edges. • Alley cropping • Use vertical space – Grow up, not out! • Use shady spaces • Use slopes to advantage Permaculture Garden Strategies
- 36. Pavement Gardens
- 39. Have fun. Savor the journey toward an abundant future. Chuck Marsh chuck@usefulplants.org chuck@livingsystemsdesign.net 828.669.1759
- 41. Zone Planning Principle: Locate elements within the system for energy conservation and best use. Design Goal: local nutritious food for all. energy and resource conservation. Community scale zone planning: Zone 1. Urban Homestead: example and inspiration Zone 2. Neighborhood gardens, orchards, vineyards, pharmacies, forests, urban farms. Zone 3. Public spaces: Abundant food for all Zone 4. Local farms, orchards, vineyards, forests Zone 5. Regional farms, orchards, vineyards, forests Zone 6. Continental producers Zone 7. Global producers
- 42. Relative location Principle: Make connections between elements. Place elements in a system so that the needs of one element are met by the yields of another element within the system. Design Goals: Build and link local food and resource networks. Plan stable and resilient food producing home and community landscapes. • Develop logistical and connecting strategies for building local food systems. • Local community food and resource maps as organizing tools.
- 43. Redundancy Principle: Design redundancy into critical survival systems: food, water, energy, etc. Redundancy and diversity support security. Design Goals: Build redundancy into: • Food: Scalable, diverse local food supply. • Energy: Diverse blend of local fuel and energy sources. • Economy: Develop a diverse local economy. Support local businesses first.
- 44. Use biological resources • Principle: Use biological resources instead of fossil fueled or industrially based resources. • Design Goal: • Biological Economics • Return to biologically based local food, energy, and economic systems. • Take advantage of the productive potential of natural systems • Close the loops. Turn “Waste” into resources. • Carefully choose imports to support biological systems.