thehive on August 26th, 2014
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Hello again folks,

Just a quick note to remind you that time is ticking on being able to help our cause...we really do appreciate any donation, no matter how small. Crowdfunding is a clever way of funding small projects, but for bigger ideas we need a bigger base from which to work, so you helping us to get our message out there is almost as important as donating.

Please send a quick email introducing the project to people you think might be able to help. Or even more importantly, take a few moments to share the link with groups and projects with similar intentions.

Have a great week!
 
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Andrea on August 25th, 2014

Festa, festa still this week, with the three day event at Malhada do Rei.

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As I write, we’re sitting in the smoke of the first fire we’ve experienced locally this year. It’s not close enough to be of concern to us personally, but is a stark reminder of how a dangerous a stray spark can be at this time of year.

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We’ve had whole new group of volunteers with us this week but my phone has broken so I’m short of photos. You’ll have to take my word that we’ve been busy!

 

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thehive on August 25th, 2014
 

The Hive Cooperative

 
Dear friends,
The Hive would like to say big thank you to those who have supported our new crowdfunding application. We have already raised £125, which is a great start, but we need more help to achieve our current objective of raising £1000. If you haven't been able to donate yet, please check out our page:

https://www.indiegogo.com/projects/the-hive-cooperative

If we don't raise enough funds to register the cooperative, the money will have to come out of the budget we use to feed volunteers. Any amount donated is greatly appreciated.

Crowdfunding can only work if the information is seen by lots of people, so if you can't afford to donate but would still like to help, please rack your brain and send a quick email introducing the project to people you think might be able to help. Or take a few moments to share the link with groups and projects with similar intentions.
Have a great week,
From all at the Hive.
 
http://www.facebook.com/groups/thehiveportugal/


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Andrea on August 18th, 2014

It’s been another very sociable week and my feet don’t feel like they’ve touched the ground. We’ve got lots done though, as some of these picture testify.

 

Unloading grass clippings for heating our shower water Bracken for mulch Sam in camouflage! Soft fruits are slowing down production, but we can still harvest enough for salads Barragem da Santa Luzia, the water is very low Molly mulching fruit trees First harvest of yellow plums Kiwis on a restaurant terrace Sunset over Aldeia Velho Gois Bike Festival First white currant harvest. Working on the hillside behind the shower. The dam at Santa Luzia

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Andrea on August 17th, 2014

August is full of festas locally, ranging from tiny village affairs to the massive. Yesterday we headed out to Góis for the annual bike festival organised by Góis Moto Club. It’s one of the biggest bike events in Portugal.

PICT7515 PICT7504 PICT7503 PICT7502 My personal hell! PICT7501 This poor driver got stuck PICT7500 PICT7499 PICT7498 PICT7497 PICT7496 PICT7485 PICT7486 PICT7487 PICT7488 Dedicated beer sales tent! PICT7489 I was told they expected 15,000 people. PICT7492 PICT7491 Ending a fabulous day

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Andrea on August 16th, 2014

Here at Casalinho nothing is wasted, and I really mean nothing. But if I can squeeze in an extra step between kitchen, animal shed and compost, you can bet I will! Fruit scrap vinegar is a fabulous way of doing exactly that. Make a secondary, tasty product from something which many households would simply throw away. How could that possibly not be a fantastic plan?!

What you need to do is to collect all those scraps of fruit up. If you’re making jam or bottling fruit you’ll probably end up with a whole pile of cores and peels. If you’re not someone who prepares whole piles of fruit in one go, you can still make fruit scrap vinegar from your apple cores, for instance, but you’ll need to store them in your freezer until you have a sufficiently large collection to make it worthwhile.

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Plum stones from a batch of jam ready to go.

So place your fruit scraps in a bucket or jar, and cover the whole lot with a sugar solution. I’ve made big batches of scrap vinegar in buckets and smaller batches in large jars. Both have worked equally well. As with much of my cooking I prepare a sugar solution by just sloshing a load of sugar in, but around 200g sugar per litre of water is probably about right. Your fruit should all be covered.

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The same fruit, mid-fermentation.

Now, cover your container with a cloth (tie it on if you don’t want it to slip off and nasties to slip in) and leave it somewhere where you won’t kick it over. After a while it will start to ferment, and you might even be able to hear it bubble. Stir it every day or so, particularly important near the beginning. The speed of fermentation will be determined by temperature, the size of the pieces, and by the amount of sugar available to feed it. You’ll need to wait until it dies down to move onto the next stage, which is probably a couple of weeks.

Next, strain all the fruit scraps from the liquid. There’s those that tell me I should skip the chicken stage in their disposal and chuck fermented fruit scraps directly on the compost heap, but I’ve not yet had drunk chickens so I’ll carry on. The liquid should then be strained again through a close weave cloth in order to leave it as clear as possible.

At this stage your liquid will be mildly alcoholic. You need it to acidify, so place it in another clean jar or bucket with a loose cover and just leave it to do so. This will take a minimum of two weeks but you could leave it for months if you desired. Don’t stir it this, and a jelly like mass will form on the top which is the ‘mother’. Taste it regularly, and when it tastes like the strength of vinegar you enjoy then you know it’s time to use.

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The mother from a batch of plum looks vile!

Simply strain your vinegar through a cloth again into your receptacle, and it’s ready to use. The mother won’t do you any harm so you can leave it in place until you’re ready to serve, or you can save it in a jar along with a little of the vinegar to keep it wet then transfer it to your next batch of vinegar in the making in order to give it a kick start. Don’t store your vinegar long term in anything with a metal lid, as the metal can be eaten away by the acid. Cork is good, or plastic if you must. Recycled jam jar lids are just fine providing as the coating on the underside isn’t damaged.

If you wish to preserve your vinegar long term you can hot water bath or pressure can it (no metal lids, remember) but I’ve personally never bothered. It’s easy to make small quantities often, and it keeps well.

You can use fruit scrap vinegar to make delicious salad dressings and in numerous other ways that you’d use tasty vinegar in the kitchen, but it’s not advisable to use it for preserving where the acidity is the sole means of preserving as the acidity level might not be high enough. You’ll find that different fruits provide subtly different coloured vinegars which can be really quite pretty and would make lovely homemade gifts in a pretty corked bottle.

 

With thanks to Rural Revolution, where I originally learnt about fruit scrap vinegars. 

 

 

 

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Quinta Cabeça do Mato on August 15th, 2014
Join our Community Supported Agriculture sceme and receive local produce, no gmo or chemicals!
thehive on August 12th, 2014
Despite the lack of sunshine, the Hive has been a-buzz this week with volunteers who together have managed to get some of the old beds weeded and planted up with vegetables once again. The tomatoes and sunflowers are going strong, and this morning we picked two boxes of pears from one over-laden tree.

But as summer moves on we need to be realistic and start thinking about the future. The four coldest months of winter are traditionally quite harsh here in the mountains, so this year we are making a real drive to improve facilities, making it a more comfortable place for long term volunteers and permanent residents to be.

One of our main projects is renovating the adega, or downstairs storage room, into a comfortable living space. We are in talks with local people who will help to put in a floor and fix the rocket stove, and this space will also house an indoor kitchen.

Another ongoing project is to finish off the office. We are in the process of improving the renewable energy system, which will work more efficiently, giving us more battery power in a more user friendly way. Windows and doors are also a priority.

The third project, hugely ambitious, is to start rebuilding another house at the start of September. This would be dependent on whether or not we can complete the first two projects.

This week we have spent a lot of time discussing these issues, and we think we have come up with the start of a workable plan on how to get things done. These projects all require money and so in the coming weeks we will be looking into possible fundraising ideas. This would be a great time for new investors to get involved. The lovely Abby will be joining us in September, and with her wealth of experience in fundraising, we expect to be able to go at least a little way to achieving these goals.

We are now looking for two or three hardy people who don’t mind a bit of mud and rain to spend all or part of the winter here. So if you think you or one of your mates is up for it, please get in touch as soon as you can.


Andrea on August 11th, 2014
Sam and Christiaan preparing a new bed Unhais o Velho festa Cardoom in flower Swimming at a friend's river beach Cuties! The puppies, I mean :) Monster onions. Winnie finally had her kittens Little rabbits Sam & Felipe loading up

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Andrea on August 10th, 2014

I normally use this section to give our visitors a voice. We’ve received such a lovely reference from Joe, who offered us invaluable help as a WWOOFer during July’s Permaculture Design Course, that I thought I’d share it here.

Joe”I hugely enjoyed my time at Casalinho! As a slightly nervous wwoofer (being the unskilled city dweller that I am) despite doing it several times now I sometimes worry firstly about my ability to help out on the farm and secondly who I will meet on the farm. Experience has proved that I needn’t worry about these things, and once again I found wwoofing wonderfully rewarding, at perhaps my favourite farm yet.

The work is such that as long as you bring with you a desire to do your best and an interest in the brilliant project which Andrea and Jeroen are running then you’ll have a ball (even if feeding goats can be a pain in the arse). Seeing self-sustainability in action is a really refreshing experience, and in particular reminded me how lovely it can be to see and have some sense of personal responsibility and of achievement working with and living off the land. After the working day then swimming and reading and chatting with the many wonderful people also at the farm when I was there (about 15!) was great fun. I don’t know if I was particularly lucky but the people who resided at the farm at the same time as me all happened to be really, really cool. The landscape is also pretty magical, and there are lots of walks and pools and a general nature overload.

I couldn’t have asked for better hosts, Andrea and Jeroen and the rest of the family are really appreciative and enthusiastic people, but even more important than all that schmaltzy stuff they have a wicked sense of humour. Sitting round the outdoor stove with Andrea as she cooked for 15 but still had enough concentration left to keep me entertained was a particular delight.

Go help out at Casalinho! You won’t regret it. ”

I’m sure I counted more than 15 people for dinner though!

Cheers Joe :)

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