Is neopeasantry the walking, harvesting, shelling, cracking, steeping, drying, grinding, baking and celebrating of acorns? For us honouring the fruits of this old deity tree as food and soil maker where both remain outside of an economic lock and key is precisely neopeasantry. Teaching this and the following skills, ethics and lifeways non-monetarily where the exchange is labour for learning, is what our School of Applied Neopeasantry at Tree Elbow University is all about.

The Permaculture Living Courses we’ve been running over the past year have been a radical experiment in education held in the centre of our family life. This is worts and all learning and sharing. There is no convention centre, no powerpoint presentations, no absence of non-human kin and children, dirt and rich microbial life, as Woody and his friend Fab (juicing gleaned crab apples) can attest.

Life is cooked, dried, stewed, fermented, stored and consumed, and so too are all the apples we can reach that haven’t been eaten by our fellow friends of the non-monetary economies – the local fruit-eating birds.

Apples that come from the mothering earth are dried by the fathering sky within a gender fluid logic that is both ancient and present and calls the future to account. Apple cider vinegar and scrap apple cider vinegars brew alongside one another. Before bottling the strong vinegar and the weaker scrap vinegar they are strained and mixed together to get a strength we desire with minimal waste.

Making sourdough fruit loaves using biodynamic spelt grain and our dried fruit, dried ground orange peels and some spices (purchased from the not-for-profit food co-op we belong to) means we can eat highly nutritional luxuries for around $2.50 a loaf.

All of our bread making occurs in a bowl and tins. We are too busy to clean the mess that benchwork requires, so we’ve adapted our method – stretching the gluten in the bowl every hour throughout the day (or when we’re home), and doing the final rise in tins that will hold this incredibly wet loaf together. It’s a 24-hour ferment that takes 12 minutes of our attention throughout the day and 60 minutes in the oven, which we fuel with bicycled and hand-cut tree waste.

We reckon our high-hydration sourdough (which costs $1.80 a loaf) is the “best thing since the return to unsliced bread,” a favourite saying in our home. It is a locally grown staple (thanks Tania and Steve from Burrum Biodynamics for growing it) that even our gluten intolerant friends can happily eat.

The starter is made from Burrum rye and because of the diverse microbiology attracted to rye grain it always makes the starter (leaven) very active. Buying yeast, which must come in single-use packaging, is avoided when keeping a starter. So are the safe industrial strains of yeast that men in white lab coats have prepared for the money chasers since the 1960s. A starter becomes one of the household kin, it needs attention, love and regular feeding. Excess starter makes lovely crumpets, just tip it (like wet pancake mix) into a hot oily pan and cook off both sides.

For about 9 months of the year we make neopeasant cheeses and yoghurt from contraband local raw milk when the cows are not being rested. Neopeasants resist state encroachment into our lives and the ridiculous rules that come with a nanny state. We don’t passively accept all laws. Many need challenging and resisting, especially if we are to live again in relationship with the cycles of abundance and limits that constitutes the living of the world.

Going without cheese and yogurt for approximately three months of the year bonds us to the cycles of the year and the need to rest, which enables us to appreciate these gifts of pasture and cow, sunlight and water even more. Yum!

Meg loves to teach from this important hearth of our home,

and also from this hub of the community – the free-to-learn Culture Club where wild microbes enable the possibility of what she calls ‘community-immunity’ without a single cent going to any pharmaceutical company.

Household-provisioning is the foremost economy for us. Neopeasant household provisioning requires broad self-interest. We grow it for ourselves, volunteers, friends and to trade with community but we do it in a way that is ecologically-integrated. Making cookies with seeds, oats and dried fruit we either grow, glean or buy through our local co-op enables us to eat non-packaged healthy snacks that cost very little money. A neopeasant economy is a time-rich/cash-poor economy.

Tending and growing tiger worms is integral to such an economy. These worms are soil makers and provide home-grown bait for more provisioning.

And if we don’t catch a feral redfin at Lake Daylesford,

we might go home via the creek and bring a little yabby protein home to join the dinner.

Commoning is a big part of ours and a growing number of neopeasants in the town. This is Bluey, a mama Boer goat who through our participation as shepherds in Goathand Cooperative, we’ve got to know and love.

Ryan, a former PLC student, interested in alternative forestry practices, gives young Ella a cuddle. Ella will become one of the herd working sensitively and biologically to reduce fuel loads in the climate changing and thus fire prone forests around town.

Tess gives herd alpha Woodison a scratch while he’s on the job in the Cornish Hill commons in Daylesford. Where these lovely mammals are standing couldn’t be accessed for the 3 metre high blackberry a few weeks earlier. This photo shows you where they’ve got to.

Hand tool forestry is complimentary to the goat browsing. And planting useful trees, such as this strawberry gum (thanks John + Emmanuelle for the gift), into the commons has been something many of the PLC participants have done,

especially after multiple sessions of blackberry surfing.

Once again, this area was impenetrable before our board crushing (blackberry surfing) work, allowing Zero to do more rabbit hunting in areas that were too dense even for this little tough nut.

With each harvesting of the abundance of perennial crops at home comes learning. Little learnings about when to harvest, where to pick from, what is labour intensive, what is not.

A year’s supply of brewing hops can be harvested by three people in a morning. Audréane shows her haul.

Some things we do still calls for money, such as the 3-hour house and garden tours we hold from time to time. While we’re forever transitioning away from the hold and grief money once played in our lives we still require some.

Demonstrating the harvesting of garlic scapes on one of these tours raises awareness about growing your own bulbs and getting an extra feed out of them, instead of leaving the scapes on which will put the energy into the flowers instead of the bulbs.

Demonstrating the simple processes of humanure composting on these tours can encourage a transition from fecaphobe to fecaphile and a way forward in a peak phosphate rock era.

Recognising we are the largest mammals on our quarter-acre plot means our shit is out of the outhouse and back on the table,

via a very safe and slow method,

that is fool-proof once you know how to do it.

And this is our shit on our table. Beautiful produce enabled by a closed-poop-loop.

Keeping bees and making mead,

knowing the farmers who grow our staples, the earth processes given freely for us to make pasta,

to learn skills for life so our consumption is conscious and full of story and indebtedness,

and caring for the ecologies that make more living possible,