This week we attended a presentation outlining some of the anticipated climate trends for South East Tasmania’s near future. The purpose of this event was not to debate causality but to understand how we will need to adapt our methods of production in a changing environment.
This thought process is not new for us as we were always drawn to this permaculture lifestyle with the knowledge that good design can help to build resilience and buffer those bumps along the road.
What has changed our mindset over the past few weeks has been the need to speed up our implementation and get ahead of the impending changes.
We have thought about better water capture, better water distribution, regenerating the pasture with planned grazing, upgrading our solar capture, improving our preserving and canning skills, altering our daily habits to make use of cheaper power, establishing an aquaponics system as well as modifying our crop planning for shifting seasonality which might impact germination, time to yield and flavour development.
The list may seem endless, and slightly prepper-ish, but it highlights to us that there is plenty we can do and have control over.
We are concerned about the future of our shared climate but we chose to use our disappointment at the lack of leadership in this space to galvanise our personal and local efforts.
So it is time to roll the sleeves up (even though we are experiencing more T-shirt days per year now) and make a difference..
This crunchy addition to your meal can be spicy, sweet, or salty to suit your dish. We enjoy it as a pre-dinner snack or as a topping for textural difference.
Step 1: Mix your oil, source of sweetness and saltiness in a small bowl
Step 3: Scatter torn kale on a baking tray. Drizzle flavouring over the top and roast in the oven at 200C for 15-20min.
If you have a wetter mixture it may take longer to crisp and you may need to turn the kale part way through.