Hello!

Portugal, the farm, Dubai, Soil Sister…

It’s been a while.

I’m writing this from a sun drenched patio from the South of Portugal.

Another holiday?

I promise I’m working.

Hard.

Ok, not that hard.

But I’m in a place that is causing a lot of mental stimulation around farming, eating and learning. Organised by the talented team at O Jardim I - The Residency.

Located at Craveiral Farmhouse by Belong Staying and Feeling near S. Teotonio.

I’m trying not to be intimidated by all they are achieving here.

I’ve farmed. Seen the magic of regenerative agriculture happen.

Watched land transformed before my eyes when regenerative practices are implemented.

Yet here I am.

Feeling overwhelmed.

Head Chef David has graciously offered a tour of the farm. The modern, clean design of the administration and restaurant buildings belies the earthly connection to the surrounding land.

Chef David

Paths of raised wood wind around the farm protecting the fragile, brittle environment on which they hover.

The farm - restaurant - accomodation is the most perfect example of a circular bio-economy I’ve seen in a commercial setting.

Fruit trees grown in orderly syntropic rows.

Between them, crops of salads, leeks, beetroot, tomatillos. Herbs lusciously interspersing with edible flowers. Also there as pest control, not just for their good looks.

Between each accomodation cluster, raised beds overflow with edible greenery, salads. Freely available to pick and create your own culinary masterpiece. Or leave that up to David if you prefer.

Further along the farm is a huge enclosed area for housing the resident egg producers.

The beloved hens.

I can’t resist lifting the lid of the nesting boxes, reaching beneath the fluffy pants of a cranky hen. She’s oblivious to the joy I’m experiencing taking a still warm egg from her nest and safely into the pocket of my hoodie.

Next stop are two glasshouses joined by a corridor of a future dining area. Surrounded by organic leafy greens. I couldn’t think of a more perfect way to dine.

Under our feet lies a system of water ways. Taking rainwater from rooftops. Distributing. Storing. Sending to taps, bathrooms. Collecting again. Storing, sending to trees, plants. Filtering. Storing. Sending to gardens. Treating water with the utmost respect this critically sparse resource deserves.

Each plant grows with a purpose. Not only for consumption, but the benefits it brings along the way. Providing environments for bio diversity. Providing nutrients to other plants. Providing joy.

Every layout thought through with care and respect.

Ecological. Sustainable. Circular.

Mushrooms growing under the restaurant using the warmth from above.

A smokehouse for preserving locally grown meats. Doubling up as a sauna next door for guests.

It ties in seamlessly.

Without being pretentious.

I’m impressed and inspired.

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What’s happening at Magners Farm?

Our hens have taken their yearly break. The weather gets cold. The days are shorter. Who could blame them for wanting to scale back on the egg laying.

If you haven’t been able to get your hands on our eggs, we apologise on the hen’s behalf. As with nature, we leave a lot of the management of the hens to the seasons.

Somehow, they know Spring isn’t too far away and they’re back on the job thankfully.

We finished our pigs at the end of October.

They led the best life out at pasture. Moving daily on to fresh grass taking their mobile house with them. Digging, mud bathing, socialising in all the wonderful pigness of the pig.

On their one bad day we take them with the utmost respect to our local butcher in Carrick-On-Suir.

If you want to experience the unique flavour of pasture range pork, you can purchase on our website.

We’ve reduced our sheep numbers and the ladies left are currently on clean up duty with Debbie the goat in our horticulture Polytunnel paddock.

They are enjoying the remnants of the summer vegetables, sheltering in the warmth of the Polytunnel and of course leaving their nutrient dense organic fertiliser behind.

The garden - I’m literally holding myself back to begin planting seeds.

I have gathered up all of the recycled tin cans I can and have my home made compost at the ready. I have a specific area set aside in my kitchen next to a heater and within reach of the watery winter sun when it decides to shine through the courtyard.

I’m going to keep track of my growing journey on Instagram under instagram.com/soil_sister72

Soil Sister

Some of you have been asking about Soil Sister?

It’s just another name for me, Kylie.

I spent a wonderful month in Artieda, Spain courtesy of the-break.eu and rooral.co

One of my projects was to produce a document suitable for children to explain the absolute wonder of regenerative agriculture. The hope it fills us about food production following the cycles of nature.

Enter “Soil Sister”.

The illustrations are done.

It’s been edited by one of my absolute soil heroes in the whole world.

It’s about to be offered to a select few publishers.

It feels like bringing your children to school and hoping with all of your heart that they will make some good friends and people will love them the way you do.

When it’s available for purchase, you will be the first to know.

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I’m getting ready for my next adventure - speaking at Gulfood in Dubai at the end of February.

I’m excited, nervous but most of all honoured to be speaking at the largest food and beverage exhibition in the world.

The topic we’ll be discussing is responsible, sustainable, equitable agriculture. It’s a big topic. No doubt you’re familiar the word “sustainability” is included in just about every business statement these days.

As farmers, custodians of food production is a heavy weight to carry. Often it carries accusations associated with climate change, pollution and heavy chemical use.

There are alternatives. Farming with nature offers so much hope. I mentioned I’m honoured to be speaking at the event, but most importantly, I am honoured to be a farmer. A steward of the land.

Listen out for the Gulfood Podcast here for a guest session with yours truly soon…

Until next time,

Kylie x