Dear Supporter,

Our excitement increased as the rains started. The soil in our new application land began to temper in a way that eased our planting and planting activities to some extent. We took this opportunity. We rolled up our sleeves to carry out the first trial plantings on our new application land in Zeytinalanı, where we are making our community design.

Every corner, every square meter of a land may have different needs. Did you know that? This is a knowledge that is learned as long as it exists in the field, that can be realized and developed by engaging with the soil, plants, animals, in short, all living things. While you become intellectual by reading from a book, focusing on both reading and making based on observation brings circularity and holism. Nurturing life is such a cyclical situation. We choose the species in our syntropic beds and the planting-planting times by looking at many variables such as the season and soil conditions, the suitable layer of the plant, the light it needs, the maturity stage of the seedlings we grow and the root structure. Making the right choices and planting is not the end but the beginning for us. The long-term observations that we start to make in order to obtain real information begin after this stage.

We witness that in order to nurture life, sometimes it is necessary to end it. For example, at our Gocakemer Practice Area, it has been necessary to root some grapefruit trees in the past few weeks. In regions with high ground water, it is inevitable to prevent fungal diseases that start in the roots from multiplying and damaging other species. Instead of grapefruit, we will increase existing groundwater resistant varieties or introduce new varieties. Pruning and planting rows are also on our to-do list.

The most important and exciting news of this week is the olive harvest, which we started with its abundance. As soon as we harvest our freshly harvested non-poisonous, crunch organic olives, we are almost racing against time to turn them into olive oil with the cold-pressed method so that the acid rate does not rise. Some of us are scanning on three-foot ladders, some of us are removing the leaves and branches of the olives that have fallen in our under-tree exhibitions. Our harvests are spent in a festive and solidarity atmosphere full of gratitude. Our Kiwanos continues to mature. Our paradise dates are sold out, thank you very much for your interest. Now quince  And pomegranate  It's time. Our pomegranates This year it took its water very well and they became huge. We separate the cracked ones to turn them into troublesome pomegranate syrup, while the others are waiting to sweeten your mouth and cheer up your tables. Birds have already haunted some of the quinces before us. Making the dessert, spooning it with a wooden spoon and eating it with lemon and salt, making the pickle… There are so many ways to consume the quince, the decision is yours. Fermented pickles recipe on our site you can find. White grafted for those who are interested in forest fruits. our myrtles We recommend you try it. This fruit, which has many benefits from skin care to immune system support, from intestinal health to supporting eye health, has a slightly bitter taste. Murt The color of the myrtle, also known by its name, turns from yellow to brown, and the bitter taste is replaced by a sweet aromatic one. As the black myrtle matures in the forest, we will collect it and share it with you.

We wish you to spend a week in abundance and abundance as in our functional forests...