Land
Farm .
Permaculture Farm is a our food area where we are growing organic food much es possible according to the regenerative agriculture.
Welcome to Permaculture Farm
As farmers, it is of vital importance we become aware that our farming practices have direct consequences on the health of the people we feed and on the fertility of our soils.
Consequently, our great challenge as farmers is to produce organic food for a growing population while ensuring that we are regenerating the natural resources we use during cultivation.
We will integrate agricultural, livestock and forestry techniques, being aware that the regulation of regenerative practices is yet to be defined and that the effectiveness of some methods is yet to be demonstrated. We will have to make up for their absence with experience, common sense and discussions with other pioneer farmers in regenerative agriculture.
Current progress - go to page Winter 2024/25
The 10 principles by which we abide, considering the diversity of our farms in terms of crops, environment and climatology are:
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Soil is a living and symbiotic ecosystem and it is fundamental for the success of our crops. We focus on establishing rhizospheres (the soils closest part to the tree roots) that promotes soil formation and increases its content of organic material, minerals and microbiology. This last one is essential to catalyze soil formation and nourish our crops.
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If possible, we always avoid tilling the soil and we keep vegetation covers to preserve the microbiological biodiversity, flora and fauna of the soil. Only in exceptional situations, as when the soil is compacted or unstructured, we till the land.
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We minimize the use of heavy machinery to avoid soil compaction and maintain soil integrity.
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We integrate livestock on our farms as a tool to revitalize the soil and the environment. The presence of livestock allows us to recover native microbiology, increase biodiversity and allows us to obtain essential organic fertilizers. In addition, our cattle are grazing in the surrounding natural parks, which helps to prevent the proliferation of fires in our Mediterranean forests.The main fertilizer we use is compost made from the manure of the cattle that graze on our farms (it is also the only fertilizer we use on our almond and olive trees).
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We use compost made from the manure of the livestock grazing on our farms as the main fertiliser (the only fertiliser in the case of our almond and olive trees).
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We use water harvesting techniques to combat drought, prevent erosion and increase the pollinator population. In our area it is very common to have torrential rains that release large amounts of water in a short period of time. By excavating in the areas where water currents are naturally created, we are able to slow down their speed and introduce them into the soil.
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We repair stone banks, irrigation ditches and other historic structures to keep them in good condition and restore their utility.
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We obtain energy from solar panels and windmills installed on our land.
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We share data and results from the experiences with the scientific community and support students in their dissertation work in order to measure the effectiveness of regenerative practices.
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We train our field teams so that they can understand the reasons behind their actions and become involved in the regenerative philosophy.
By remaining loyal to these principles, we want to improve the natural environment and combat climate change, while obtaining ecological and regenerative food.
Orange Farm
You have never eaten such oranges
We start 2025 by managing a citrus fruit farm that we took over from a Portuguese family, while integrating it into our permaculture practices for regenerative agriculture. This means that all pesticide spraying has been stopped and will be replaced with ecological products. We can say that within the next 6 months the farm will be ecological and after the next 3 years we will be able to receive the Bio certificate.
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An incredible taste - but from today you can enjoy the exquisite taste of our fruit. This taste is stunning thanks to the many years of experience of the previous owner who developed his own recipe which he passes on to us today and we will continue his work. We will add an ecological heart and modern experience of branding and sales.
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Our Variety
Don João Valencia traces back to two very old trees, the sole remaining survivors in 1943 of a larger planting. The fruit of these trees was very late in maturing and held well on the trees through summer without loss of quality. Very juice, very sweet perfect for eat and juice
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Navel oranges are a winter orange with thick, bright orange skin and sweet, juicy fruit. They can be used in cooking, in salads, desserts, and sauces, and for snacking on raw. Navel oranges are mainly an eating fruit because they are seedless and their thicker skin makes them easy to peel. They are also less suitable for juice than other orange varieties as they are less juicy, and because their flesh contains limonin, which becomes bitter when exposed to air.
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Da Baia Orange - Originating from Bahia, Brazil this variety has no seeds and its skin is thick, a strong orange color and is easy to remove. Its pulp is consistent, grainy and a bright orange hue. It is a large orange, with a fleshy protuberance or cavity on the side opposite the stem, which gives it its nickname of navel orange.
The Bahia orange trees are large. Its crowns of large, dark green leaves are rounded and have lots of foliage. They can produce 150 to 250 kg of oranges per tree. Its fruits generally ripen between April and June, peaking in May.
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Encore mandarin - Fruit medium in size, strongly oblate in form; rind thin and moderately adherent but easily peelable surface texture smooth; color yellowish-orange. Flesh color deep orange; firm in texture, but tender and juicy; flavor rich. Seeds numerous, monoembryonic, and cotyledons usually white. Very late in maturity (fully as late as King) and holds especially well without loss of quality or much puffing of the rind.
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Nova mandarin - Fruit much like Orlando in size and form, medium-large, oblate to subglobose and without neck; base slightly rounded; apex nearly flat. Rind thin, leathery, moderately adherent but easily peelable; surface slightly pebbled; color deep yellowish-orange at maturity (deeper than Orlando). Segments about 11, easily separable; central axis medium in size and open. Flesh color deep orange; juicy; flavor pleasant. Seeds numerous in mixed plantings, polyembryonic, and with light green cotyledons. Colors and matures very early (considerably ahead of Orlando).
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Tangerine - The tangerine is a type of citrus fruit that is orange in color, that is considered either a variety of Citrus reticulata, the mandarin orange, or a closely related species, under the name Citrus tangerina. Tangerines are smaller and less rounded than the oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange. A ripe tangerine is firm to slightly soft, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is thin, with little bitter white mesocarp. All of these traits are shared by mandarins generally. Peak tangerine season lasts from autumn to spring. Tangerines are most commonly peeled and eaten by hand. The fresh fruit is also used in salads, desserts and main dishes.
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The Lisbon Seedless Lemon - is a popular variety of lemon known for its tart flavor and versatility in culinary applications. The Lisbon lemon is believed to have originated in Portugal, specifically in the Lisbon region, hence its name. Lemon cultivation spread to other parts of the world over the centuries, including Spain and the Mediterranean region. Today, Lisbon lemons are widely grown in various citrus-producing regions around the world. Lisbon lemons are known for their bright yellow, oval-shaped fruits with a slightly glossy texture. They have a tart and tangy flavor, making them excellent for culinary purposes. The juice from Lisbon lemons is commonly used in cooking, baking, beverages, and for adding a zesty kick to dishes. The peel of Lisbon lemons is also fragrant and can be used for zesting and flavoring.​
Farm contains
Lemon
tree
Clementines tree
52
15
Orange
tree
378
​Shipping
We shipping to any places and any countries
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Harvest time
Orange - December till end of Juli
Clementines - November till February
Mandarines - March - Mai
Lemons - all year
Veggie - all year ( variation depends of season )
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Location
https://maps.app.goo.gl/XY3uBuFQuYjfMkYi8
Contact WhatsApp
+351 926 801 508