500 Year Vision

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Alone Time


The winter may be fast approaching, but, for us, snow means solitude. After such a mixed bag of visitors this year I am thoroughly ready for a break. I need time to rediscover my enthusiasm for hosting the motley crew who wash up on our shores as lately I have felt really quite frustrated.

Activities with “help” take ten times as long as when I am working on my own. I guess few people choose to become managers; here I am teacher as well, but with all the teaching and managing, it sometimes feels that very little progress is being made at Novy Mlyn.

This is certainly not the attitude to have when hosting volunteers; perhaps it is time to investigate different ways of working.

Finally, finally, we are alone again.

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Halloween – a perfect time to bury some ghosts


As ever, October has whipped by at a rate of knots.  We’ve had both sunshine and snowfall.  A couple of weeks ago I spent Saturday afternoon sitting outside reading in the sun, and just last weekend we watched as our surroundings were blotted out by snow.

Building on the planning that I did in September, and with the help of Eva and Ricardo, the Homesteading Diary is now in print. There are a couple of changes I’d like to make after receiving the first physical copy – swapping a comma for a semicolon, and altering the line spacing on the to do list as it clashes with the lines on the facing page and so looks ugly where it shows through the paper onto the following notes page – which  would make it elegant.

So – as well as making our first batches of soap, producing the diary, getting apple juice pressed and bottled and getting a lot of sorting out done in the garden, this month we have also created a geocache at Nový Mlýn (a point on a treasure hunt – a bit like Dartmoor letterboxing but on an international scale) – this is something that I’d thought about doing a long time ago, however it took the visit of a keen geocacher to make this happen – it’s so good when people arrive with skills and enthusiasms that spur you into action.

“A Grave Error” refers to the lost history of the Hussite battle up the valley- commemorated by the Cubist Chalice memorial but elsewhere forgotten, as well as the errors made at the starch mill which lead to the explosion in which two people lost their lives, and finally the fact that there is actually a grave up by the lake – the architect who committed suicide and so the Church would not permit him to be buried in consecrated ground.  I hope that people find the story interesting:



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October Planning Diary


First frost predicted 16th October

(1) Finish hay making

(2) Scythe nettles

(3) Apple compote

(4) apple drying

(5) apple pressing for juice and cider

(6) Finish painting radiators

(7) tackle hallway window renovation

(8) Plant coriander

(9) plant peas for salad

(10) Prop up Ark so wood off ground & cover with tarp

(11) Repair apple press.

(12) Move geraniums inside – hallway?

(13) Move blue planters inside

(14) Move trees

(15) Plant spring bulbs

(16) Put up winter curtains

(17) Insulate hen house

(18) Mulch asparagus, artichokes, garlic, vines

(19) plant peas for spring & mulch

(20) Harvest willow after leaves drop

(21) Make tree protectors

(22) Halloween!

(23) dig up soil for winter toilet

(24) Harvest and store carrots

(25) Vacuum floor in attic

(26) Whitewash in attic

(27) Paint utility room & finish floor

(28) Dig up nettle babies

(29) Natural plaster around radiator pipes

(30) Repair paintwork around windows

(31) Rehome hibernating ladybirds and vacuum up hibernating cluster flies


Keep an eye on the night time forecast – Geraniums, tomatoes, aubergines & peppers  will  need to move inside if below 3 degrees.

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What to do with a tonne of apples


We now have a few years of experience with our apples so I think it’s time to consolidate this knowledge – ironic really, as our crop was almost totally destroyed by frost this year. Luckily there are plenty of freely available windfall apples growing by the country roads around these parts.

Dried Apple

You can dry apples by slicing them finely and using your oven as a dehydrator, if the sun is not strong enough to put fruit in your car to dry it. These make excellent additions to muesli and also very nice apple tea. You can also use dried apple  in berry jams to provide the necessary pectin so that the jam will set.

Apple Compote

Again, a great way to preserve apples. I recommend that you create a lot of different flavours though as this really encourages people to make use of it. We use lots of different berries, herbs& spices, and also use apple as the base of fake Lime pickle and a  fake Mango chutney which we serve alongside curry. If you are able to offer people the choice between blueberry and basil compote, cinnamon and raisin compote, blackberry, rhubarb, etc it is a delight to serve. Also, when I make oatmeal porridge I heat up a jar of compote to go alongside. In Belgium it’s very common to serve hot apple sauce  with a meal, and not a tiny teaspoon full but a healthy dollop.



Alongside the pasteurised juice which we serve with breakfast, we have finally cracked cider making at .

Firstly, DO NOT WASH YOUR APPLES IN BLEACH. You’ll never get it all out. Washing off loose dirt with water is just fine. If your apples have chemicals sprayed on them I’m sorry but I don’t know what you can do about that  – even if you peel them, which would be a massive amount of work, they’re probably contaminated inside.  Buy organic?

It’s important to crush up the apples before you put them in the press. They are just too strong and will withstand many pounds of pressure meaning that you get a paltry quantity of juice. For the task we have a baseball bat shaped stick, which we use to pound one apple at a time in a rubber bucket with a wooden board placed inside it.  Once the apple is a mash, it’s much easier to extract the juice in a press. Even if you cut up the apples with a fine slicer they are still too strong, it really needs to be a mix. We tried using a purpose bought paint stirrer drill attachment, but this was really not nearly as effective as a big old stick and some muscle power (not to mention – excellent exercise).

Once we have the juice we do the very first part of the fermentation in the bathroom – which has a slightly sloping drained floor. We put the juice in plastic containers with wide mouths – during the first couple of days the process will create a lot of froth which you can allow to spill out as it will carry out with it any tiny solids which have made their way into your juice. After a couple of days we then pour the juice into the very large glass bottles we keep on the stairs in the winter. This makes it easier to syphon the juice out in the spring when you need to put it away in airtight containers to age.  It’s important to keep the temperature above freezing so you don’t end up with shattered containers.

The glass bottles are stoppered with a one-way air valve so that nothing comes into contact with the cider – if it is in contact with the air you’ll end up with vast quantities of cider vinegar – which is no bad thing, and has a reputation as quite the cure-all. We have a recipe for a balsamic style apple vinegar which is a really tasty addition to salads.

You’ll be able to see when the first fermentation stops because there will be no movement in the air valve.  It’s perfectly fine to leave it as is – we tend to decant the cider into five litre screw top demijohns in the spring, and then put it on shelves in the cellar to age.  At this stage, the cider is extraordinarily dry as all the sugars from the fruit have been turned into alcohol. Most people will not like it because we’re used to sweet and fizzy commercially produced cider.

The next fermentation you can do a week before you want to drink the cider.  This gives the cider a little bit of sweet and a little bit of fizzy. You need clip-top beer bottles &  honey & water mixed in equal parts and heated to a good boil.  You wash the inside of the bottles with the hot honey & water solution so that the whole of the inside, including the lid, is coated, but there is no excess. You then fill it to an inch from the top with the cider, close it, and leave it for a week.

After a week it should have a nice fizz, and can be kept without danger of explosion.  It can be consumed as is, though some people will prefer the more familiar taste of commercial cider – to achieve this, just mix it half and half with lemonade.

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Nový Mlýn Homesteaders’ Journal for 2013


For reasons too dull to expand on here, I’ve spent rather a lot of time during the last month capable only of light activity – I worry that I’ll be developing the muscle tone of an office worker – the horror.  One upside has been that I’ve had time to work on the Homesteaders’ Journal – ironically something I’d been planning to do for quite some time.

The journal takes the form of a week to view diary and includes a meal planner, weekly chores list and other project to-do list.  Each month there is also a fold-out list of main jobs. It is now available as a pdf file – you can just print it out and either repurpose and old book by sticking the sheets into it, or stitch bind it together (the dates are only on one side of the paper so you can double print it & order the pages as necessary).  We will be working on a fully-finished version which will be uploaded to Blurb –  we plan to add a four season apple tree animation in the corner – and we’ll need a nice cover, of course.

Diary sheets stuck into an old book

Print your own diary for 2013

So – if you want to print your own planning diary for 2013 you can find it here: https://docs.google.com/open?id=0BzVwxf87Am3lMUV0SnByQThCaFE

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Homemade Jewel Syrup & Pink Lemonade


Balsam in the garden

Sometimes we would sneak into the house soaked to the skin; less often we would be caught wet handed, or a pile of damp clothing soaking into the bedroom carpet would give us away.  The fact was that the outright ban on playing by the Beck – our parents didn’t know enough to be specific – no ‘coasteering’ along the banks of the ravine; no setting of man-traps in the water – was often, even regularly, contravened, and we were rarely caught.  Short of ‘grounding’ the whole gang of us, there was little our collective parents could do. Had they formed some kind of parents’ union for Station Road they may have gained more bargaining power; this was never suggested.

A friend from school told me that two children had drowned in the water some years before, and that if you were lucky you could visit the dark pooling water in the forest, close enough that you could hear the sea, and watch their ghosts acting out the traumatic last moments over and over again. But that was all the way down the ancient sea cut by Scalby Mills – at least a mile away, and before we were even born, so we were not at all discouraged from our misadventures by this tale of woe.

The smell of Himalayan Balsam, by which name I didn’t know it at the time, is integrally linked to my memory of growing up in a small Yorkshire village, and especially of late summer, school threatening, when it grew prolifically in the secretive spots we preferred. As you brush by the chandelier droplet shaped seed pod, it explodes throwing seeds an impressive distance, great entertainment for those who have homework to be getting on with.

Though in itself beautiful, Himalayan Balsam or Jewel Weed is an invasive species in these parts. It is voracious, very attractive to bees and all parts of the plant are inedible apart from the flowers and seeds – luckily if you eat these you’ll dent potential regrowth for future years. We now have a growing supply of it in an untended corner of the garden and it is time to take it on.

Why the name jewel weed? Maybe because of the droplet shaped seed pods, or maybe because of the vibrant colours of the petals.

Never wanting to let anything go to waste I did a little research and the following  recipe is the best I found: a beautifully coloured syrup which can be used to decorate cakes, dilute as cordial or simply spread on toast; with a side order of delicious lemonade. The petals have a very subtle flavour but the colour they impart is almost magical.

100 g Himalayan Balsam (Jewel Weed) flowers

50g water

250g sugar

1 lemon

1 lime

In a pan mix the sugar, water, lemon and lime juice & boil for a few minutes until the sugar dissolves into a clear syrup. Chop up the lemon and lime skins and keep to one side. Add the petals to the syrup and boil for twenty minutes.

Wash a jar and heat in a microwave for a minute allowing the jar to be sterilised by the water turning to steam. The high sugar content of the syrup will mean that it doesn’t need to be kept refrigerated, however you don’t want blooming on the jar from yeast or spore contamination.  Warming the jar also means that it won’t be cracked by the hot syrup being added to it.

The syrup will turn a dark pink as the petals give out their colour. When the size of the bubbles begins to grow the syrup is nearly ready. To test it put a drop on a cold plate and leave for a minute before pushing a spoon through it. If a clear line can be made on the plate, the syrup is of a good spreading consistency. Sieve the syrup into the warmed jar and leave to cool.

The syrupy petals can now be returned to the pan. Immediately put hot water through the empty sieve into the pan to wash off as much syrup as possible. Finally add the chopped lemon and lime skins. The amount of water you add depends purely on how sweet you want the lemonade to be.  Bring the mixture to the boil then cover and leave to cool. As will all home made lemonade, this needs to be kept in a fridge and used within a couple of days.




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Around and about – things to do (and eat) around Nový Mlýn


We are planning a night away in North Bohemia. I wanted to ask the host some questions about specific points of interest in the immediate vicinity of the accommodation, as well as the very important question of food! Are we able to use the kitchen at the b&b 0r are there restaurants or pubs which do food within walking distance or a short drive?  This made me realise that we don’t have such info about Nový Mlýn easily available – so here it is:

The nearest restaurant is Hotel Mlýn in Černovice – 4km from the house. Their kitchen is open till 9pm – (but try to be there to order by 8pm) – basic Czech style food with a good selection of local fish.

Červená Lhota is a red château in a lake located 18km from Nový Mlýn. There is a theatre with outdoor performances at the weekends during summer months, as well as an international restaurant which is open during the day and summer evenings – please note that when they say they close at 9pm – they mean that they want you to leave by 9pm.

Self catering – there are a number of shops in Černovice (4km away), and one which stays open until 7pm  on Saturday and Sunday.

The Jewish Memorial in Černovice, close to Hotel Mlýn,  is a unique recognition of the impact of the Holocaust on the life of a village in Central Europe. It can be contrasted with other Jewish cemeteries in South Bohemia – where whole populations were wiped out – for example the unkempt and vandalised state of the cemetery by the swimming quarry at Kamenice Nad Lipou.

Walks – you are free to wander in any direction through the forests surrounding the house.  It’s nice to follow the course of the stream – down towards an ancient willow tree bridge or up through pretty forest dells to a Cubist chalice commemorating the Hussite battleground in Křeč.
“Monument commemorating the 500th anniversary of the last battle of Tabor, unveiled 22nd September 1935. A stone monument in the shape of the cup is on the left side of the road leading from Křeč to Černovice, the alleged location of the battle. In this battle defeated Ulrich II. Rosenberg army camp and before this defeat in 1435 ended the Hussite wars.” (translated from the village website).

Finally, you can go 8km west towards Choustník, from where hales the famous Bohemia Chips. The ruins of the castle are on the hill, from where you can see a fantastic sunset over South Bohemia, including our very own Mordoresque Temelin power station, and otherwise picturesque. The castle is open to visitors during the summer months, at other times of year you can carefully walk around the walls of the castle to a lookout spot on rocks above a forested ravine.

Kamenice Nad Lipou is 17km from Nový Mlýn. On hot days the quarry, close to the Jewish cemetery, is the best place to swim in South Bohemia. The water is crystal clear and there is a convenient jumping off point for the more adventurous.  The town is named after the Lime tree which grows by the castle – it is said to be between 700 and 900 years old. There are several restaurants in Kamenice Nad Lipou offering decent quality Czech food. We like the one by the railway station.

The railway running through Křeč – at the top of our valley via Kamenice Nad Lipou to the main town of the area – Jindřichův Hradec – is a curious affair. It feels almost as if run as a hobby by some eccentric millionaire. This completely uncomputerised narrow gauge system operates trains with single carriages and still issues linoprint mechanically printed cardboard tickets, stamped with a number. It is possible to travel by steam train during the special summer service.

If you would like to go and meet camels, lama, goats and pot-belly pigs there is a mini petting zoo on the road to Chynov, 13km from the house. You can also purchase free-range milk here (a rare find due to industrialised farming methods in these parts).

The places above are all accessible by foot and/or public transport. We also have old fashioned road bicycles that you are welcome to borrow.

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Making Hay – Summer Solstice


Our life choices are much to the amusement of our friends. We spent eighteen months embedded in a tech startup while living on a farm with no running water.  Our car won’t start when warm, so every time we get petrol we have to push it off the petrol station forecourt, but the house has a fingerprint recognition entry system. Composting toilet &  motion activated LED lighting. Always the contrast between high and low tech.

We’re beginning to find our way among the natural rhythms of the seasons – no mean feat for city dwellers as devices such as this attest:

If the installation above had a schematic representation of the changing length of the days I think it would be almost useful…

We’re very aware of the exact time of sunset throughout the year as this is the strictly observed chicken bedtime. Earlier and it’s a job and a half to persuade them to go in – and they do not co-operate with being cooped up – any later than sunset and you’re in the twilight zone when the fox is the most likely to visit.  Sunrise, on the other hand, is something that we rarely see during summer months – till Solstice time.

It’s now getting to the longest day of the year, so we must cut the hay. To do this properly you must be out in the field before the sun rises so that you can work while the grass is still dewy& firm,  and be out of the heat before midday.  It’s tame for a solstice celebration but it marks the passage of time just as well. There is something really special about being out working at that time in the morning for one sunny week each summer – out in the meadow before five a.m., and to have completed the working day before elevensies.  And of course – it’s great exercise.  Though I wouldn’t want to do it every day.

The hay cut is important because it stops the land becoming overtaken by perennial plants such as nettles as well as small shrubs and bushes. We use the hay for a variety of purposes such as feed for the sheep & goat over the winter, bedding for the hen house,  straw for the eponymous berry, mulch for the veggie beds. It is also a way of building organic matter into the soil to try to increase the quality of our earth. Yes – we could used petrol powered motorised strimmers – but even setting aside the question of renewable energy,  they are horribly loud &  they stink. A beautiful day calls for muscle power & the calming swish of the blade.

We just need a little bit more sunshine to dry out the hay before we can store it away. The next cut will be at Autumn Equinox – the beat continues.


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Caught by a late frost


Though most of Czech is in the warmer zone 6, we are slightly higher up so dip into zone 5. A smear of blue across Austria, Switzerland and here.

Zone 5 cities around the world:
Chicago, Omaha, Portland, Denver, Detroit & Minneapolis in the US.
Bratislava, Slovakia, Yumen and Shenyang in China. Helsinki:Finland; Kiev: Ukraine; Murmansk:Russia; Riga:Latvia; Tallinn:Estonia; Umea:Sweden & Vilnius:Lithuania – our zone sisters are some fine places around the world.

Zones give you an idea of averages – approximately when the last and first hard frosts of the year will be, and an idea of the types of species which will work well. With climate change this information isn’t going to be quite so accurate as our weather patterns move away from the averages. All over the world we’re beginning to see more intense weather lasting for longer as the oscillation of the wave pattern it follows becomes wider and slower. Working to our advantage in that we are now growing grapes – something our neighbours told us would never be possible, however prolonged snow in the winter could lead to the collapse of more of our roofs under the weight of excess snow. Swings and roundabouts you could say.

This year we’ve been hit by a late frost – it was after the apples and cherries set – which means that the flowers had been pollinated and the baby fruit begun to form. We have not a cherry to our name this year – such a shame when usually we have a delicious bounty to share with many people. Also, worryingly, there just don’t seem to be many apples on the trees – not just the trees in the garden, but down the valley, by the lakeside and the road as well.  There are a few apples forming, but it’s going to be a weird autumn. Usually we have literally tonnes of apples. We can pretty much dedicate the month of September to processing  them – bottling juice (heated and then put into beer bottles & clamped keeps it for a year at least), making cider, cider vinegar (often accidentally – but it’s still useful stuff), drying apple slices which we use in muesli, as snacks, to make tea and as a source of pectin for berry based jams.  We make mango chutney from apple, lime pickle from apple and of course the compote – what will we do without seemingly infinite supplies of compote?

On an individual scale we’re obviously going to be fine with a year of apple famine. We have money to buy other types of food. Two hundred years ago this would have been a serious problem, and maybe we would have had to send our young people off to make a new life for themselves elsewhere – America, Australia – if we didn’t have food for them at home. The weather thus far also hasn’t looked good for American farmers this year – with crops of corn and wheat being downgraded because of drought and knock on effects being increased prices and therefore increased hunger & civil unrest in far-flung places in our interconnected world.

No matter what percentage of the population to which you feel you belong, we are in no danger of starvation in the developed world. The price of pork will go down then up, as pigs are slaughtered as grain prices raise – but these foods are the basic staples of life for people, not meat producing animals, in other places. In 2012 there isn’t an unpopulated continent welcoming victims of famine and war from around the world.

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Since the beginning of the year we have been working on the pond. It’s filled by a mill race – a constructed waterway which eventually connects to the stream at the bottom of the valley.  First we had to redam the stream, and then solve the problem of the water leaking out of the half mile long mill race so it actually reached the pond.

The use of concrete or plastic pipe would have been expensive and ugly. Cursory research would suggest that this is now the only possible way of waterproofing, however that’s not how the millrace was built originally, some hundreds of years ago.   After further research we took inspiration from pigs (and the gley technique for sealing ponds). Pigs can be used to seal ponds as they like to wallow in water. They compress the earth which stops the water leaking out. We don’t have pigs, and the millrace would be an awkward shape to try to pen in pigs, but we do have feet, and wellies. I have spend several hours down the valley in the water. The dog comes along out of curiosity and the sheep and goat follow to be part of the herd. I wallow around for a bit in the water – which means basically standing welly deep in mud and tramping it down until it stops feeling sticky underfoot.  It’s noticeably more difficult below trees that are right on the bank – these are probably spots where the water continues to leach out, however it’s made a marked difference in general. Areas of the valley are now dry even after heavy rain.  It’s important to remove wood and stones in the bed so that the layer can be compressed properly.  We had been thinking about digging out the dead leaves which had fallen in the water, however these, apparently, will add to the waterproofing layer.

The pond is now beginning to fill. It has a huge surface area so it’ll take some time. Also, there are several pipes coming out in various spots around the barns and garden.  The ends of these are currently hidden in the reeds and grasses at the side of the pond so I’m spending some time searching around for them. Once the water is about a foot higher the sheep and goat can graze on the other side of our land, without hopping over into next door’s garden and eating their fruit trees. We can stock the pond with fish (the plan is to purchase rainbow trout fingerlings) and we can even think about putting in a turbine for electricity generation. For the time being, my ambition is to hold an Easter Monday duck race.

As the weather warms up, I hope that we can get out there and wallow in our bare feet. The water looks nice and clean, and will have a constant supply of fresh, oxygenated stream water going into it, so maybe this year we will be brave enough to use our natural swimming pond.

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