On farming and ageing

30 May 2012 | 9:35 - By Matthew Evans

Using a mattock [a soil loosening instrument], I reckon, is a young person’s game. Well, it’s more suited to a younger bloke than me. I knew that before the water started pouring into the shed. I knew that last summer when my ambition to bury 100 metres of irrigation pipe ended up with about 20 metres under the ground and the rest kept cool by a simple covering of hay. And I knew it when it starting chucking rain again last week, and I had 20 metres of ag-pipe to lay, to run water away from the shed. Twenty metres, and a good 30cm deep trench to dig, to be sure the water would flow downhill.

Luckily, a younger bloke was there. Phil, my trusty sidekick, is faster than me with a mattock, and stronger than me with a spade. So a long, narrow, water-draining trench now stretches the length of our hay shed, protecting my tools, saving the hay, and leaving blisters where some fairly meek callouses once stood. What looked like a simple job for a couple of hours consumed the better part of our day, and the quoll’s share of my energy.

Winter, it seems, is coming fast to the farms. The south-facing paddocks at Puggle Farm are now mossy once again. At the big farm, they’re grassy but sodden. A bit over 200mm of rain over the last couple of weeks has sealed it. We won’t be dry again, not totally dry on that side of the property, until October. I don’t like driving on the paddocks too much, and at this time of year all, I leave is two trenches, deeper than one the ag-pipe lays in.

Luckily, the cattle have moved to the northern, drier side, and are busy chomping their way through some long, slightly overdue-to-be-devoured pasture. There are only 11 of them, and we could do with about 30 to really get the grass down. That’s a project for winter, when prices tend to drop and I get a little more time to research things. But livestock, particularly old or rare-breed livestock, can be a bit tricky to get on an island of such a size and small population. I’d be interested in Dairy Shorthorn. Or a young Guernsey heifer or house cow. Some more Wiltshire Horn sheep, perhaps, or an Ayrshire [cow] to milk.

Sadie tends to put the brakes on a bit. I have too many projects going already. I need to fix the chicken coop door. Mend the gate to the orchard. Finally split and stack the last of the firewood. Shower her with the attention she deserves. Parent more. Set up water in the top paddock. Fix the fences in same. And fit a new gate. Buy a new ute, so Hedley can ride with me on trips to the tip shop, the rural store, to town. To the big playground while still being productive.

I also need to sit down and work out how all these projects are going to pay for themselves, and how I’ll ever manage them in the long term. I was asked how I was going to cope with farming as I aged, by an elderly farming couple. Most farmers are older than my 46 years, though they have experience and practical skills on their side. Physical limitation is an issue for lots of people on the land; machines can only do so much.

Phil told me there’s a machine that could’ve dug the trench at the hay shed, just as we were knocking off for the day. I feel pretty good about having dug it by hand, I have to say, but I also feel just a little bit more tender and a lot older than my years.

Share article: 
top

Comments (4)

   
24 Feb 2013 06:28 AEST
Scott
Hi I am interesting in permaculture and want to know the approximate landsize that is required for 3-4 chooks, a pig or two and a few goats as well as a veggie garden, Can anyone suggest please

Report this

Agree (0 people agree)
Disagree (0 people disagree)
10 Jun 2012 08:44 AEST
From Perth TAS
I want a Phil and Sadie is right.

Report this

Agree (0 people agree)
Disagree (0 people disagree)
05 Jun 2012 12:26 AEST
Julie Brodie
From Busby
Hi Matthew, Just read a sweet little story about your 'store under the stairs' on Billy Law's blog 'A Table for Two'. Cant wait to get back to Tassie so we can visit your store and the Salamanca Markets again. And just in case no-one else has asked yet...is another series about your farm being planned? Hope so...we look forward to every episode.

Report this

Agree (8 people agree)
Disagree (0 people disagree)
04 Jun 2012 01:35 AEST
Anna Marchetti
From Eltham
Hi, I've recently watched your dvds & my eyes lit up when I saw spelt grain growing in Tasmania. I discovered spelt in Italy a few years ago, but cooked as a whole grain & served as a salad, as you would a rice salad. I have searched the supermarket & health food store shelves for the grain, but the only place I've been able to find it (imported) is at Mediterranean Wholesalers in Coburg, Melbourne. I would love to be able to buy whole Australian Spelt. Any ideas of where I could find it? Anna

Hi Anna,

I can't believe you can't find Australian spelt in Melbourne. You can get whole spelt through acommonground.com.au (just click on the shop icon). It's grown in the Midlands by the Bignells.

Sadie

Report this

Agree (4 people agree)
Disagree (0 people disagree)
   

Comment on this blog


http://

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

Chillies

To keep the flavour but avoid heat, keep the chilli whole or remove seeds. Break dried chillies in half for more heat in cooking.

Glossary

Romadur

A soft-ripened cheese originally from Germany. Although similar to the very aromatic Limburger, Romadur has a milder aroma and contains less salt.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT