after too many years I have finally found something that allows me to map species I see here, recognises passing phone photos, and has a wonderful community of experts who help to identify what things are.
I am looking forward to adding to this resource day by day .. as it is July and good weather it is dominated by moths just now .. but will be so much else as well.
check out the species list here – and if you are in the area and would like to join in with surveying, photographing, mapping any species from the micro to the macro you would be very very welcome
when you cannot have sugar it makes it tough to preserve fruits in delicious ways to enjoy the rest of the year.
Gin is low carb, yipppeee .. and it infuses beautifully taking up the flavours of aromatics like elderflower, and fruits like gooseberries, plums, strawberries.
These flavoured gins are perfect with a sparkling water, needing no further flavouring. (the wonderful tonics are all high sugar!)
There are increasing news pieces on TV, radio, newspaper and online about how we need to change how we eat for climate change.
Mostly this is an erroneous drive to cut down red meat, without any single iota of understanding of the different parts of red meat production.
Anyway – todays twist, along with a sugar and salt tax, is to suggest that GPs prescribe fruit that will be handed out to certain patients.
report on Englands food strategy – https://www.bbc.co.uk/news/uk-57838103
Free range pork : fresh in today (31st March) : ALL SOLD – many thanks
Delighted to see our scrummy free range pork back from Mull today. All for sale, limited joints, lots of sausages, bacon back next week. Fill your freezers .. <g>
Contact for collection /local delivery arrangements. Please share with friends and family.
These 2 were locally born and raised with us all winter helping to clear different areas of ground around the farm. Happy, healthy lovely girls made wonderful meat. ● Joints ○ Sausages ● Chops ○ Bacon ● Steaks ● Ribs
We will have scrumptious Free Range Pork – ALL SOLD .. thank you
Fresh IN TODAY – 31st March 2020 …WOW … a week later and we just have some sausages and a little bacon left .. THANK YOU SOO MUCH EVERYONE ..
Locally born weaners raised with us on free range with a deep straw bed and lots of cuddles until their short last journey to the lovely people at Mull Slaughterhouse.
● Joints
● Chops
● Steaks
○ Sausages
○ Bacon
● Ribs
Postponed due to COVID19 – We are delighted to welcome our Alexander technique teachers to the Oban area again this year.
We start with Judy Palmer in March
Please book early so our teachers can plan their time during their stay. Feel free to get in touch to learn more about the lessons and to book.
Lessons are individual, although if you have a group who would like to talk to a teacher please ask.
Another blossom in full bloom.. so important to have flowers all year around, for our insects, this is especially important for the native mason bees. With the weather getting milder, it’s wonderful to know there is a ready source of food for early emergents. #flowersofinstagram #shrubsofinstagram #pieris #pollinators #masonbees #beesofinstagram #farmingwithnature #naturefriendlyfarming #kintaline
Storm Brendan might still be howling around having kept us all awake all night but looking forward to the coming growing season makes everything worth while. This “half tunnel” was made up using old tunnel hoops against a building to create an easy working space. The tables are sand covered in thick coffee that worms love but slugs don’t! It could be tidier !! and all our equipment is very ancient .. root trainers are wonderful for the broad beans and early peas and these are at least 20 years old !!
Creating a Living Larder : Food, Fibre & Fuel from a few acres in North Argyll
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