Certification Acceptance
I received the information I had been eagerly awaiting for 4 weeks…
The hard work, the OMP (Organic Management Plan), the intensive soil test, inspection and record keeping practices that have been pursued over the years had been accepted by the board and I had completed the first official step to full certification. The real work now begins.
There where a few “Minor Non-Compliance’s” and no “Major Non-Compliance’s”.
I am trying to source certified green manuring seeds: – Millet, Dunn Peas and Oats (If anyone knows of a supplier of these… please, please let me know!)
There was a few chemicals/fertilisers in the shed from previous owner of property (Insecticides, Superphosphate, and some Glyphosate) I have since removed them.
The Certificate of Analysis for pesticides in the soil shows Nil for all tested chemicals, basically the soil is in excellent condition, with no pesticides or chemicals present. The hard work in this area is paying off.
The next 12 months will see a consolidation, a better record keeping practise and a refining of what I know about the healthy soil/healthy farm principle.
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About
Welcome to the Tiliaris Blog. This is a blog about growing Finger Limes in the Hunter Valley wine making region of New South Wales, Australia. Finger Limes (citrus australasica) are a native citrus, found in sub tropical regions of the Eastern states of Australia.
There’s a very strong possibility that you will not have heard about Finger Limes. That’s because they are not very widely known, at least to the general public. Finger Limes are an amazing fruit package that resemble caviar in shape and size, but with a burst of zesty, tangy lime flavour. Finger Limes make a great addition to seafood, work brilliantly as garnish, and also work well as jams and chutneys. The skin even works as a spice when dried and ground up. Finger Limes are one of a variety of Australian Bush Foods (such as riberries, and muntries) gaining popularity in restaurants in Australia and overseas.
The best way to experience a Finger Lime is to taste it, but in lieu of that, here’s a picture of one of the first Finger Limes produced on our farm in Rothbury in the Hunter Valley:
Finger Lime with Oyster (photo: Lisa)
As we continue to expand our orchard and our understanding of alls things Finger Lime and bush food related, we’ll post the progress here. If you are interested in Finger Limes or bush foods in general, please drop us a note. We’d love to hear from you.
Enjoy!
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Hi guys. Congratulations on your first fruit. Loving following your work and am trying to apply similar principles in my own Hunter property growing wildflowers. I note from your soil test that you have managed to increase the phosphorus levels from super-low to not-so-low…that is dramatically. Assume of course that that was done using organic processes. Are you able to share some advice on how you managed that?
~pj
Hi,
It is great to hear your thoughts on the blog and to have an interesting project growing wildflowers.
The low Phosphorous levels can produce stunted plants, leaves an off colour or dull green, premature leaf fall and poor quality fruit.
Phosphorous can be leached easily when the Ph is low, in our case the starting Ph was quite low (4.6) this attributed to the low Phosphorous reading. When the Ph is in the range of 6.5-7.5 the Phosphorous is more readily available to the roots. By increasing the Ph, in turn the Bray Phosphorous reading is increased.
The application of the pelleted chook manure (roughly 40Kg/tonne of available Phosphorous) also made a difference to the P.
Green manuring and other organic principles that treat the soil as the life of the plant will also help increase the P in the soil. In a few months I will be testing the soil again and hopefully continue to see an improvement in the soil structure and content.