I came across a permaculture organic gardens post on a LinkedIn group and then a blog. Though the blog is old and not used, it is full of pages on permaculture and perma-greenhouse systems. That led me to a community in the next state, Steele, Illinois, where the cooperative of a small community supplies all the food for the people right in their own locality.
Perpetual Harvest Greenhouse System
Perpetual Harvest Greenhouse System designs a new step forward in a cross between permaculture and under roof farming. Here is the new blog by Chris Marrow and he is on LinkedIn for more connections and to read more of his ideas.
This is the overview page for the permaculture sustainable food system. Describing each facet and component of the greenhouse, including the winter solar process.
“…….indoor ecosystem capable of growing equal yields of organic produce 52 weeks per year. This system creates 365 ideal growing days per year by optimizing light, carbon dioxide enrichment, and soluble nutrients in conjunction with continuous planting and harvesting. Because the geo-hydroponics (organic) based Perpetual Harvest system can economically simulate warm season growing conditions, crops that would otherwise be shipped from warmer climates can be grown profitably in colder climates during winter months.”
Permaculture organic community for a sustainable and ongoing food delivery
Somewhere between this grand and entirely possible ideal – and between cooperatives of neighbors and communities that support their food sources entirely in the group – somewhere there is the place for the rural farmer, small and large to have the largest impact on a permaculture cooperative where they are at the center and holding a viable position for themselves as well.
Encouraging everyone to rethink their space, their field use, their tool use. Putting the garden to bed, discing out the field to wait until next spring for next use, these are practices that will soon be a part of the old way of cropping. We are in a transition period.
Where we live, within fifteen miles in any direction, we can find the elements of cooperative foods. The grassfed beef farmer, organic vegetables that are ‘specialties’ of each farm, such as onions and peppers, heirloom tomatoes and beans, herbs and flowers. Organic orchards, raw milk sources, wool, llama. And those that have processed the raw milk into cheese, keifer, and more. Processed the wool into clothing.
To use this community of organics, it is more difficult than hitting the local Whole Foods or mall. But the adventure is heartwarming and our health maintained and even restored within this community gains rewards each day.
Encouraging food purchasers to reach out withing the elongated community until they find everything. The growers, the suppliers of your organic needs are there, usually hauling their food to market