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Gourd Art Birdhouse Workshop Transform nature into art while creating a cozy home for birds! Join us for a fun-filled, hands-on workshop where you’ll craft your very own gourd birdhouse! Whether you’re a beginner or an experienced crafter, this workshop is the perfect opportunity to unleash your creativity. You’ll start with a farm-grown gourd, learn how to prepare and decorate it, and finish by turning it into a beautiful, functional birdhouse for your garden. Not only will you leave with a unique, eco-friendly creation, but you’ll also gain new skills in painting, crafting, and caring for the natural materials around you. Workshop Details • Date: Wed 15th January 2025 • Time:9-12 • Duration: 3 hours • Location: Vast Harvest Permaculture • Cost: $110 Adults • $70 Children 16 and under (Includes all materials, refreshments, and your take-home birdhouse) ✔️ Farm-Grown Gourds: Select from a variety of dried gourds grown on our permaculture farm. ✔️ Step-by-Step Guidance: Learn how to sand, prep, paint, and lacquer your gourd to make it weatherproof and garden-ready. ✔️ Creative Freedom: Decorate your birdhouse with your choice of colours and designs. ✔️ Assembly Tips: Finish your masterpiece with hardware for hanging. ✔️ Morning Tea: Enjoy light refreshments while you work. Why Gourd Birdhouses? • Eco-Friendly: Made from natural, sustainable materials. • Beneficial for Gardens: Attract birds that help control pests and pollinate plants. • Unique and Personalised: Create a birdhouse that reflects your style and adds charm to your outdoor space. What’s Included? • All materials (dried gourds, paints, brushes, hanging hardware, etc.) • Step-by-step guidance • Aprons and protective gear • Light refreshments and morning tea • A group photo to remember the fun! Who Should Attend? • No experience needed – just bring your creativity and a love for nature! • Great for individuals, families, and groups looking for a fun, creative day out. What to Bring: • Hat, sunscreen, and water for your comfort. • Your creativity and a smile! We’ll provide everything else. Come for the craft, leave with a masterpiece—and the skills to create more!

Master the Art of Water Management & Soil Health Join us for a 4-hour hands-on workshop where you’ll learn how to design and build swales on contour—a key technique in permaculture and regenerative land management. Whether you're working on a large property, a homestead, or a sloped backyard, this immersive experience will equip you with practical skills to harness water efficiently while improving soil fertility. What You’ll Learn: How to use a laser level for precise contour mapping Hands-on swale-building techniques (by hand & with tools) Working with excavators (optional) for larger projects Core permaculture principles for sustainable land management Workshop Details: Date & Time: 9:00 AM – 1:00 PM Location: Girvan, NSW Cost: $150 (Includes a farm-fresh lunch) ONLY 15 SPOTS, BE QUICK! Who Should Attend? This workshop is perfect for beginners, homesteaders, landowners, and eco-conscious gardeners looking to create sustainable water systems for farms, food forests, or backyard gardens. Why Join Us? Hands-on experience with real-world applications Work alongside experts in permaculture & water management Gain confidence using the right tools for any landscape Network & collaborate with like-minded individuals Limited Spots Available! Secure your place today and take the first step toward a more sustainable and water-efficient future.

Mushroom Cultivation Workshop – Unlock the secrets to growing your own gourmet mushrooms with our hands-on, full-day workshop! Whether you’re a beginner or an aspiring fungi farmer, this immersive experience will teach you everything you need to know about mushroom cultivation using plugs and timber. What You’ll Learn: • Preparing and inoculating timber with mushroom plugs • The mushroom lifecycle and optimal growing conditions • Tips for maintaining and harvesting your mushrooms • Differences between cultivation methods like logs vs. sawdust spawn What’s Included: • All tools and materials provided • A take-home inoculated log to grow your own mushrooms • Light refreshments and snacks from the farm • Expert guidance in a scenic permaculture setting Join us for a fun and educational day on the farm and leave with the skills and confidence to start your mushroom-growing journey. Location: Girvan, NSW Duration: Full day Cost: $200 Spaces are limited – Book now to secure your spot!

The Ice Cream Bean tree ( ) is a remarkable species known for its creamy, vanilla-flavored pulp and significant environmental benefits. Indigenous communities have relied on it for centuries as a food source. This tree also acts as a natural fertilizer through its nitrogen-fixing properties and serves as a valuable shade tree in agroforestry systems. Native to Central and South America, it is essential for sustainable agriculture, enriching soil and supporting biodiversity. Let’s explore the fascinating life of the Ice Cream Bean tree, from its ecological role to its culinary delights. Origins and Distribution The Ice Cream Bean tree originates from tropical regions of Central and South America. It has strongholds in Peru, Colombia, Venezuela, and Brazil. Indigenous communities have long cultivated this tree for its nitrogen-fixing abilities, which help regenerate soil fertility. Over time, it has spread globally. It is now gaining traction in Southeast Asia, Africa, and the United States due to the popularity of agroforestry and exotic fruit farming. Farmers and horticulturists appreciate its fast growth and ability to thrive in diverse climates, making it a versatile addition to various agricultural systems. Soil Enrichment As a legume, the Ice Cream Bean tree plays a vital role in fixing nitrogen in the soil. This process reduces the need for synthetic fertilizers and promotes soil health through the rapid decomposition of its fallen leaves. The nutrients returned to the ecosystem improve soil structure and boost microbial activity. Consequently, this enhances overall soil fertility, making it an excellent companion plant for other crops. Role of Nitrogen-Fixing This nitrogen-fixing ability is critical for sustainable agriculture. It means farmers can cultivate crops without relying heavily on chemical fertilizers. This not only cuts costs but also protects the environment. The Ice Cream Bean tree naturally enriches the soil, creating a healthier growth environment. Shade and Companion Planting Farmers often use Ice Cream Bean trees to provide shade for cacao, coffee, and other shade-loving crops. The tree’s thick canopy reduces soil erosion and helps retain soil moisture, which benefits neighboring plants. Its broad leaves offer protection from harsh sunlight, creating a more stable microclimate that fosters plant health and productivity. Benefits of Companion Planting Companion planting is a fantastic strategy for enhancing crop yields. By planting the Ice Cream Bean tree alongside other crops, farmers create a thriving ecosystem. This technique allows multiple plants to benefit from each other, leading to healthier and more productive farms. Reforestation and Living Fences The Ice Cream Bean tree is frequently planted in reforestation projects due to its rapid growth and adaptability. Additionally, some farmers use Inga edulis as a living fence, creating natural windbreaks and barriers for livestock. Its deep root system helps prevent soil degradation, making it a valuable tool in combating deforestation and restoring degraded land. Importance of Reforestation Reforestation plays a critical role in combating climate change. The Ice Cream Bean tree, with its quick growth, is ideal for these projects. As more trees are planted, they absorb carbon dioxide, helping to mitigate the effects of climate change. Culinary Uses The sweet, fluffy pulp of the Ice Cream Bean pod is best enjoyed fresh. However, it can also be incorporated into creative recipes: Smoothies & Shakes Blend the pulp with bananas, coconut milk, and honey for a delicious tropical treat. Ice Cream Flavoring True to its name, the pulp can be used in homemade ice cream to create a unique, natural sweetness. Dessert Garnish Sprinkle the pulp on cakes, pastries, or fruit salads to add a mild tropical flavor. While the seeds are not commonly consumed, they can be roasted and eaten in some regions, offering another food source. Medicinal and Traditional Uses Beyond its role as a food source, the Ice Cream Bean tree has been used in traditional medicine for its potential health benefits. Indigenous groups have utilized various parts of the tree, including its bark and leaves, to treat ailments such as inflammation, stomach issues, and infections. The antioxidant-rich properties of the pulp may also support immune function and overall health. Potential Health Benefits The various health benefits attributed to Inga edulis are worth exploring. Although scientific studies may be limited, traditional knowledge suggests that this tree can be a powerful ally in natural healing. Environmental Impact and Sustainable Agriculture Due to its rapid growth and nitrogen-fixing capabilities, the Ice Cream Bean tree plays a crucial role in sustainable agriculture. It helps restore degraded soils and serves as an excellent choice for agroforestry systems that prioritize ecological balance and biodiversity. By planting Inga edulis alongside staple crops, farmers can reduce dependency on chemical fertilizers and improve long-term soil health. Enhancing Soil Moisture Retention Additionally, the tree’s ability to provide organic matter through leaf litter enhances soil moisture retention, reducing the need for irrigation. Its extensive root system stabilizes soil, preventing erosion in areas prone to land degradation. This makes the Ice Cream Bean tree an invaluable asset in climate-resilient farming strategies. How to Grow the Ice Cream Bean Tree Growing an Ice Cream Bean tree is relatively easy, especially in warm and humid climates. Here are some key tips for successful cultivation: Climate & Soil : The tree thrives in tropical and subtropical regions with well-draining, nutrient-rich soil. It prefers full sun but can tolerate partial shade. Propagation : It is commonly grown from seeds, which should be planted fresh for higher germination rates. Seeds lose viability quickly, so it’s best to plant them soon after extraction. Watering : Young trees require regular watering, but once established, they are relatively drought-tolerant. Pruning & Maintenance : Occasional pruning helps maintain a manageable size and encourages strong branching. Pests & Diseases : While generally hardy, the tree may attract pests like caterpillars and aphids. Natural predators and organic insecticides can help keep infestations in check. Conclusion The Ice Cream Bean tree is a shining example of a plant that offers both ecological and culinary benefits. Whether used for soil enrichment, shade, reforestation, or as a delicious tropical fruit, Inga edulis is a valuable addition to sustainable farming and permaculture practices. As interest in agroforestry and regenerative agriculture continues to grow, this remarkable tree will likely gain even more appreciation worldwide. Its ability to support biodiversity, provide nutritious food, and restore degraded landscapes makes it an essential component of eco-friendly farming for the future. Whether you are a farmer, gardener, or simply a lover of exotic fruits, the Ice Cream Bean tree is a fantastic species to explore and cultivate.

There are plants you grow because they look nice… and then there are plants you grow because they solve problems. In this guide, I’ll show you how to grow Shark Fin Gourd in Australia, where to plant it, how to trellis it, when to harvest, and how to store it for months. At a glance Type: Vigorous climbing squash (Cucurbita ficifolia) Also called: Shark Fin Melon, Fig Leaf Gourd, Chilacayote/Cidra Best feature: Long storage + strand texture when cooked Best setup: Strong trellis/pergola/fence line Best use: Soups, curries, stews, slow-cooked meals Prefer to watch? Jump to the harvest video ↓ If you love high-yield, low-fuss plants that earn their keep in a permaculture system, Shark Fin Gourd deserves a spot on your radar. It’s one of those “why doesn’t everyone grow this?” vines, it climbs when you give it structure, it produces like it means it, and it stores well enough to keep feeding you long after the season has moved on. In a permaculture system, that matters because the goal isn’t just a pretty garden. It’s resilience, abundance, and food that shows up when you need it. Whole Shark Fin Gourd with green and cream speckled skin Also known as Shark Fin Melon or Fig-leaf Gourd , this vigorous climbing squash produces hefty fruits that store brilliantly, and the flesh cooks into long strands that soak up flavour (which is exactly why it’s been used in soups and traditional recipes around the world). This vine can be bold (some would say rude ), so the secret is simple: don’t fight it, give it a job. Train it up, let it shade what needs shading, let it turn vertical space into food, and you’ve got a plant that feels like a partner rather than a pest. What is Shark Fin Gourd? Shark Fin Gourd ( Cucurbita ficifolia ) is a vigorous climbing squash with distinctive fig-shaped leaves and serious productivity. Depending on where you live, you’ll hear it called a bunch of different names, including: Shark Fin Gourd cut in half showing pale flesh and black seeds Fig-leaf gourd / fig-leaved gourd Shark fin melon Chilacayote / cidra (and other regional names) What makes it stand out isn’t that it’s rare or fancy. It’s that it’s useful . In plain English: it’s a big, productive vine that can be grown like other cucurbits (pumpkins, squash, zucchini), but it stands out for two main reasons: Storage: it keeps well like a winter squash, the kind of harvest that turns into “future meals.” Texture: when cooked, the flesh can form long strands that carry flavour beautifully (great for soups, fillings, and slow-cooked dishes). If you like plants that pull their weight, this one belongs on your list. Why it fits permaculture so well Permaculture rewards plants that do more than one thing. Shark Fin Gourd ticks several boxes, not because it’s trendy or rare, but because it’s genuinely useful. 1) It turns vertical space into food If you’ve got trellises, fences, pergolas, arches, even awkward corners, this vine can transform “unused air” into a harvest. Give it a trellis and it’ll climb. 2) It gives you bulk harvests you can actually use Some crops are cute but fiddly. This one is more like a staple: the kind of thing you can cook into soups, curries, stews, and slow meals that feed a household. 3) Long storage = food security This is a “harvest now, eat later” plant. When mature and stored correctly, the fruits can keep for months, which means you’re not relying on the garden being perfect every single week. 4) A practical kitchen vegetable (not just pretty) This isn’t a fragile novelty crop. The flavour is mild and flexible, which means it works in everyday cooking, especially anything with broth, spices, or slow simmering. 5) It teaches the permaculture lesson most people avoid You don’t control nature, you design with it . If you try to grow this vine without a plan, you’ll resent it. If you give it a structure and a lane to run in, it becomes one of the most satisfying growers in the garden. Where to grow it (give it a job) This is where most people go wrong. Shark Fin Gourd doesn’t belong “somewhere in the middle of everything.” It’s happiest when you plan for its size instead of fighting it , and it belongs where it can be directed . Best placements Along a strong trellis at the edge of the garden Over a pergola for seasonal shade (and even summer shade) Along a fence line that needs covering Near a compost area or rich soil zone (it will use the fertility) On the sunny side of a structure where it can climb without smothering everything else In a transition zone between veggie beds and the food forest/orchard (great use of “in-between” space) Avoid Lightweight trellises (it gets heavy) Tiny/tight beds where the vine will spill into everything Anywhere you can’t easily access for harvesting How to grow Shark Fin Gourd (simple guide) Shark Fin Gourd Harvest When to plant (Australia) Plant once the weather has properly warmed and frost risk has passed. This is a warm-season vine and it won’t thank you for cold soil. Temperate + warm areas: spring onwards Hotter climates: you can start earlier, before the full heat of summer arrives Sowing + spacing You can direct sow or start in pots, both work. Sow about 1.5 cm deep Allow generous spacing (or plan one plant per trellis section ) Keep soil evenly moist while germinating As a rough guide, give it around 1–1.5 m in all directions if it’s going to sprawl Germination For fastest germination, it likes warm soil. Once it’s up and established, it grows quickly. Sun, soil, and water Sun: full sun is ideal, but it can cope with some part shade Soil: it’s not precious, but like any heavy producer, it rewards better soil Water: steady moisture is your friend; don’t swing between drought and flood Trellis (don’t under-build it) Think sturdy. Treat it like a pumpkin with ambition. Use heavy-duty supports that can handle weight and wind Tie and train young growth early (don’t wait until it’s a tangled mess) If fruit sets up high, use simple slings (cloth/mesh, old stockings, mesh bags) to support the load and reduce strain Pests and Problems No plant is “no maintenance”, but this one can be surprisingly forgiving.   What to watch: Frost: it won’t tolerate it Seedling pests: birds, chewing insects, and sap-suckers can smash young plants Aphids: keep airflow up and manage early   A useful bonus: many growers find it less prone to powdery mildew than other cucurbits, but like anything, airflow and weather still matter. Harvesting, curing, and storage (the part most people skip) When to harvest Harvested Shark Fin Gourds in a tub Harvest when the plant is clearly finishing up and the fruit is mature: stems toughen and become woody , and/or the vine foliage starts drying off toward the end of the season   How to harvest Cut the fruit with a knife/secateurs Leave 5–10 cm of stem attached (this matters for storage)   Cure for better keeping Cure the fruit for about a week in an airy spot out of direct sun and away from cold snaps. This hardens the skin and improves storage.   Storage conditions Store in a cool, dry, frost-free place. Check fruit occasionally and use anything that shows signs of soft spots first. Download the PDF growing guide here: How to use Shark Fin Gourd in the kitchen   If you’ve never cooked it, here’s the easiest way to understand it: The flavour is mild (think “squash family”), and The magic is in the texture it forms strands when cooked.   Simple ways to use it Stringy Flesh of the Shark Fin Gourd Add to soups, curries, and stews (it absorbs flavour brilliantly) Cook and pull into strands, then use like a vegetable “noodle” base Slow-cook it with broth, aromatics, and spices   Traditional uses (fun fact)   In some cuisines the strand texture is used in soups as a substitute for the texture people associate with “shark fin” style soup, which is where the common name comes from.   It’s also used in sweets and preserves in different parts of the world (the strands lend themselves to that “threaded” jam style). Watch the harvest video ▶️ Watch the harvest walkthrough: Watch the Shark Fin Gourd Harvest on YouTube Want to see what Shark Fin Gourd looks like when it’s actually ready ? In this harvest walkthrough I show: what to look for on the vine what the fruit looks like up close and why it’s such a useful “grow once, eat later” crop Question for you: Would you grow this vine in your garden? Why or why not? FAQ: Shark Fin Gourd (quick answers) Is Shark Fin Gourd the same as Shark Fin Melon? Yes, these names are commonly used for Cucurbita ficifolia .   Does it need a trellis? It doesn’t need one, but it’s often the smartest way to grow it. A trellis saves space, improves airflow, and makes harvesting easier.   How long does it take to mature? Treat it like a winter squash: it needs a full warm season to mature properly.   How long will it store? With proper maturity and storage conditions, it can keep for months (sometimes longer).   Is it worth growing in a small garden? Only if you grow vertically and you’re willing to give it a dedicated structure. If you try to squeeze it into a tiny bed, you’ll spend the season annoyed. Want to grow it? We sometimes have seeds available here:

Some seasons don’t go to plan. This winter felt endless on the farm, rain, mud, and more rain than we knew what to do with. We complained about it constantly, wishing for dry days and firmer ground. Then it stopped. Within a couple of months everything dried out. Creeks dropped, soil hardened, and just as the fruit trees really needed consistent water to size up their fruit, it simply wasn’t there. Our plum harvest came in smaller than usual, but incredibly sweet. What we lost in size, we gained in flavour. Ripe plums on the tree ready for picking Protecting The Harvest Before we even got to harvesting, there was the job of protecting the fruit. Birds love plums just as much as we do, so this season we spent time bagging the fruit trees to give the plums a fighting chance. It’s slow, repetitive work, but when your harvest is already limited, every piece of fruit matters. Covering the trees to protect them from the birds Why small plums are perfect for gelato When the plums came in, they were small but packed with flavour. Perfect eating fruit, but also ideal for cooking. Gelato is one of my favourite ways to use fruit like this. It’s forgiving, flexible, and allows you to adjust sweetness and balance as you go, which is exactly what you need when working with seasonal produce. Turning our plums into gelato To make this batch, the plums are cooked down gently with honey, cinnamon, nutmeg, lemon juice and a pinch of salt. Cooking concentrates the flavour and removes excess water, which makes a big difference once the mixture is frozen. This is also the most important tasting stage. Freezing dulls sweetness, so the cooked plum mixture needs to taste slightly sweeter than you want the final gelato to be. In our case, the tartness came through strongly after cooking, so a little extra honey was added to balance it out. Once cooled, the plums are blended with milk and cream to form the gelato base. This years plums are small but super tasty Using the Ninja Creami for small-batch gelato For this recipe, we use the Ninja Creami , which works particularly well for small-batch, seasonal fruit gelato. The base is frozen overnight, then spun the next day on gelato mode. To finish, a simple oat crumble is mixed through for texture. The final result is creamy, lightly spiced, and has a lovely tart kick, almost like a frozen plum yoghurt, with crisp crumble pieces running through it. Adding crumble to the Gelato Watch the full process I filmed the entire process from harvest to final gelato spin. You can watch the full video below. For recipes like this, we use the Ninja Creami to turn seasonal fruit into gelato in small batches. It’s become part of our farm-to-table workflow. 👉 View the Ninja Creami on Amazon As an Amazon Associate, we earn from qualifying purchases. Get the recipe The full recipe with measurements is available as a printable PDF. Download the Spiced Plum Crumble Gelato Recipe Card (PDF) Farm-to-table means adapting This recipe won’t look the same every year. Some seasons the plums will be bigger. Some years they’ll be sweeter. Some years there’s plenty of water, others, there isn’t. That’s the reality of farm-to-table cooking. You work with what the season gives you, adjust as you go, and sometimes end up with something even better than planned. Until the next harvest. Andrea