I had jungle greens for lunch. Ferns and some local shoots unknown to me. They were placed out in a big, beautiful, green bouquet. One brews one’s own tea from fresh herbs stuck in pots of water. Usually the herbs are featured in a guide hanging from the wall. Sofar, only once have I been unlucky enough to brew tea out of something incredibly bitter.
This retreat aims to produce as much of its food as possible. The preferred method is permaculture: where plants are planted for their entire productive lifespan, and in layers: pineapples and herbs on the ground, underneath papaya and banana trees, with tomato and passionfruit vines clinging to the trees.
Everything not produced on-site is locally sourced. The food is vegan, save for locally sourced duck eggs. And the ducks in turn are let out to the rice fields between harvest and planting, to fertilize the soil with their manure.
Let your garden be your food would be a lovely motto to garden by. Oh, if only we had year-round summer in the Nordics.
(Near Batu Karu, Bali, Indonesia; August 2018)