For a Plant-Based Family in Gaeiras, Portugal (Zone 9b/10a)

1. EXECUTIVE SUMMARY

This comprehensive food independence plan integrates evidence-based nutritional science with permaculture design principles to create a regenerative, self-sustaining food production system specifically for Gaeiras, Portugal’s Mediterranean climate. The plan addresses:

Climate Considerations: Gaeiras experiences mild, rainy winters (average 12°C) and hot, dry summers (average 25°C), with approximately 700mm annual rainfall concentrated in winter months. This creates distinct growing seasons requiring careful water management and heat-adaptive strategies.

Nutritional Framework: Based on nutritionfacts.org and Dr. Greger’s research, this plan prioritizes daily consumption of cruciferous vegetables, berries, other fruits, flaxseeds, nuts, tubers, whole grains, and legumes—all foods especially beneficial for preventing heart disease and cancer. The garden design ensures year-round production of these key food groups.

Production Strategy: The system combines intensive market garden beds using bio-intensive methods for annual vegetables with a strategically designed food forest of perennial fruits, nuts, and Mediterranean herbs. This dual approach maximizes productivity while building ecosystem resilience.

Implementation Pathway:

Year 1: Establish core annual vegetable beds, water harvesting systems, and initial perennial plantings
Year 2: Expand perennial systems, improve soil fertility, and implement season extension techniques
Year 3: Refine systems, increase preservation capacity, and enhance seed saving
Year 5: Achieve 90%+ food independence with surplus for sharing/trading

This plan provides a systematic approach to transforming your property into a productive, regenerative food system that supplies complete nutrition while building ecological health. By following the seasonal rhythms outlined in the detailed sections, you’ll create a resilient, low-input garden that supports optimal health while adapting to Portugal’s specific climate challenges.

2. GARDEN DESIGN & PERMACULTURE IMPLEMENTATION

Permaculture Zoning & Layout

Zone 0: Home

Kitchen Herbs: Year-round fresh culinary herbs closest to kitchen (basil, oregano, rosemary, thyme, sage, mint)
Sprouts & Microgreens Station: Indoor setup for crucial nutrient-dense foods during transition periods

Zone 1: Intensive Vegetables (0-15m from home)

Raised Beds: 8-10 intensive beds (1.2m × 6m) following biointensive methods
Salad Garden: Dedicated beds for daily harvest greens (lettuce, arugula, spinach, etc.)
Key Crops: Cruciferous vegetables (broccoli, cabbage, kale, collards), leafy greens, high-turnover vegetables
Season Extension: Hoop houses for winter production of greens and protection from occasional frost

Zone 2: Main Annual Production (15-30m)

Market Garden Beds: 12-20 beds for primary annual production
Rotational Areas: Four main garden sections following crop rotation principles
Compost Production: Multiple composting stations for continuous fertility
Berries Section: Dedicated area for strawberries, raspberries, and blackberries

Zone 3: Food Forest & Orchard (30-50m)

Fruit Trees: Mediterranean-adapted varieties of apples, pears, plums, peaches, figs, pomegranates
Nut Trees: Almonds, walnuts, hazelnuts as productive overstory
Perennial Vegetables: Asparagus, artichokes, rhubarb
Native Hedgerow: Creating windbreak and habitat (includes elder and aronia for additional berries)

Zone 4: Water Management & Fertility Production (Throughout property)

Swales: Contour-based water harvesting earthworks
Rainwater Collection: From all roof surfaces (minimum 5000L storage capacity)
Greywater System: Reed bed filtration system for garden irrigation
Cover Crop Areas: Nitrogen-fixing cover crops and green manures

Zone 5: Semi-Wild & Medicinal (Property edges)

Wild Medicinal Plants: Calendula, chamomile, echinacea, wild herbs
Native Habitat: Areas left for beneficial insects and pollinators

Water Management Systems

Rainwater Harvesting

Collection Systems: Gutters and downspouts directing to storage tanks
Storage Capacity: Minimum 5,000L storage (consider 10,000L for optimal summer resilience)
First Flush Diverters: To ensure clean water collection
Gravity-Fed Distribution: Positioned to supply drip irrigation systems

Passive Water Conservation

Swales: Contour-based earthworks 30-40cm deep positioned to catch and infiltrate water
Mulching: Minimum 5-7cm organic mulch on all beds (straw, shredded leaves, compost)
Ollas: Clay pot irrigation for key summer vegetables
Hugelkultur Beds: Water-retaining raised beds incorporating wood core (especially valuable for berries)

Efficient Irrigation

Drip Systems: Micro-irrigation for annual beds
Wicking Beds: For intensive salad production during summer
Zoned Approach: Plants grouped by water needs (hydrozones)
Timers: Scheduled early morning irrigation to minimize evaporation

Soil Building Strategies

Initial Soil Development

Sheet Mulching: For establishing new beds without tilling
Soil Testing: Annual testing for pH, organic matter, and key nutrients
Mineral Balancing: Based on test results, focusing on calcium, magnesium, and trace minerals
Biochar Integration: 5-10% biochar in bed preparation for long-term carbon sequestration

Ongoing Fertility

Compost Production: Three-bin system producing minimum 2 tons annually
Plant-Based Fertility: Comfrey, nettle, and borage as dynamic accumulators
Legume Rotation: Ensuring 25% of annual beds grow nitrogen-fixing crops seasonally
Vermicomposting: For continuous production of microbe-rich worm castings
Chop & Drop Mulching: In food forest areas using nitrogen-fixing support species

Microorganisms

Actively Aerated Compost Tea: Applied monthly during growing season
Indigenous Microorganism Collection: From healthy local forest areas
Mycorrhizal Inoculation: For all new tree and shrub plantings
No-dig Practices: To preserve soil food web

Microclimate Creation

Summer Cooling Strategies

Shade Cloth: 30% shade for summer lettuce and greens
Trellises: North-south oriented for climbing plants, creating dynamic shade
Living Mulch: Low-growing clover between some crops for cooling soil
Water Features: Small pond as thermal mass and humidity source

Winter Warming Techniques

Stone Walls: Southern exposure for heat capture and reflection
Cold Frames: For winter salad production
Hoop Houses: Simple structures for season extension (removable in summer)
Thermal Mass: Water barrels painted black in protected growing areas

Wind Protection

Living Windbreaks: Fast-growing nitrogen fixers on prevailing wind sides
Hedge Layers: Mixed species hedgerows creating filtered wind protection
Strategic Placement: Taller plants north of shorter ones

3. SEASONAL PLANTING CALENDAR

WINTER (December-February)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
December	Broad beans, Peas, Garlic	Direct sow	Apr-May	Fava ‘Aguadulce’, ‘Green Arrow’ peas, ‘Iberian’ garlic	Plant garlic on shortest day
	Onions, Leeks	Transplant	Jun-Jul	’Valenciana’ onions, ‘Carentan’ leeks	Protect from heavy rain
January	Spinach, Mache, Claytonia	Direct sow	Mar-Apr	’Viroflay’ spinach, ‘Verte de Cambrai’ mache	Cover with row cover
	Early potatoes	Direct sow	May	’Désirée’, ‘Kennebec’	Pre-sprout before planting
	Cabbage, Cauliflower	Transplant	Apr-May	’Portuguese Couve Tronchuda’, ‘Romanesco’	Protect from slugs
February	Lettuce, Radish, Carrots	Direct sow	Apr-May	’Four Seasons’ lettuce, ‘French Breakfast’ radish	Succession plant every 2 weeks
	Broccoli, Kale	Transplant	May-Jun	’Calabrese’, ‘Nero di Toscana’ kale	Rich compost at planting
	Strawberries	Transplant	May-Jun	’Camarosa’, ‘Albion’ everbearing	Mulch with straw

SPRING (March-May)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
March	Beets, Chard, Turnips	Direct sow	May-Jun	’Chioggia’ beets, ‘Bright Lights’ chard	Keep soil consistently moist
	Tomatoes, Peppers (seeds)	Indoor start	Jul-Oct	’Coração de Boi’ tomato, ‘Padrón’ peppers	Start in greenhouse
	Peas (second planting)	Direct sow	Jun	’Progress No. 9’	Provide trellising
April	Beans (bush & pole)	Direct sow	Jun-Jul	’Amarelo’ bush beans, ‘Cobra’ pole beans	Wait until soil warms
	Summer squash, Cucumber	Direct sow	Jun-Aug	’Ronde de Nice’ squash, ‘Marketmore’ cucumber	Rich compost at planting
	Corn	Direct sow	Aug	’Golden Bantam’, ‘Milho Rei’	Block planting for pollination
May	Sweet potatoes	Transplant	Sep-Oct	’Beauregard’, ‘Georgia Jet’	Warm soil essential
	Basil, Summer herbs	Transplant	Jun-Oct	’Genovese’ basil, Portuguese thyme	Plant after last frost date
	Eggplant, Melons	Transplant	Aug-Sep	’Rosa Bianca’ eggplant, ‘Piel de Sapo’ melon	Need consistent warmth

SUMMER (June-August)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
June	Heat-tolerant lettuce	Direct sow	Jul-Aug	’Jericho’, ‘Red Sails’	Part shade, regular water
	Carrots (fall crop)	Direct sow	Sep-Oct	’Nantes’, ‘Danvers’	Keep seedbed moist
	Okra	Direct sow	Aug-Oct	’Clemson Spineless’	Loves heat
July	Kale, Collards (fall)	Direct sow	Sep-Nov	’Red Russian’ kale, Portuguese collards	Shade young seedlings
	Beets (fall crop)	Direct sow	Oct-Dec	’Detroit Dark Red’	Keep cool and moist
	Fall cabbage	Transplant	Nov-Jan	’January King’	Extra water during establishment
August	Broccoli (fall)	Transplant	Oct-Dec	’Waltham 29’	Plant in cooler part of garden
	Winter squash	Direct sow	Nov-Dec	’Butternut’, ‘Delicata’	Full sun, deep watering
	Fall peas	Direct sow	Oct-Nov	’Douce Provence’	Partial shade during establishment

AUTUMN (September-November)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
September	Spinach, Arugula	Direct sow	Oct-Dec	’Bloomsdale’ spinach, ‘Rocket’ arugula	Water frequently until established
	Fava beans (winter)	Direct sow	Apr-May	’Aguadulce Supersimonia’	Good pioneer crop
	Garlic	Direct sow	May-Jun	’Portuguese Red’, ‘Cristo’	Plant deeper than spring planting
October	Onion sets	Direct sow	Apr-Jun	’Setúbal’ red onions	Water only when dry
	Broad beans	Direct sow	Apr-May	’The Sutton’, ‘Três Veze Branca’	Plant deeply
	Winter lettuce	Direct sow	Dec-Feb	’Winter Density’, ‘Winter Marvel’	Row covers for frost
November	Cover crops	Direct sow	N/A	Winter rye, vetch, field peas	Cut before seed formation
	Mache, Claytonia	Direct sow	Jan-Mar	’Elan’ mache, ‘Winter Purslane’	Minimal care needed
	Mustard greens	Direct sow	Jan-Feb	’Red Giant’, ‘Mizuna’	Frost improves flavor

COMPANION PLANTING GUIDE

Main Crop	Beneficial Companions	Avoid Planting Near
Tomatoes	Basil, marigolds, nasturtiums, carrots	Potatoes, fennel, brassicas
Brassicas	Aromatic herbs, nasturtiums, onions	Strawberries, tomatoes
Beans & Peas	Carrots, celery, cucumbers, corn	Onions, garlic, leeks
Lettuce	Carrots, radishes, strawberries, cucumbers	None significant
Carrots	Onions, leeks, rosemary, sage, tomatoes	Dill, parsnips
Potatoes	Horseradish, beans, corn, cabbage	Tomatoes, cucurbits, sunflowers
Cucurbits	Corn, beans, nasturtiums, radishes	Potatoes
Alliums	Carrots, beets, chamomile, lettuce	Beans, peas

CROP ROTATION PLAN (4-Year Cycle)

Year 1

Section A: Legumes (beans, peas)
Section B: Leafy Greens & Brassicas
Section C: Fruiting Crops (tomatoes, peppers, eggplant)
Section D: Root Crops & Alliums

Year 2

Section A: Leafy Greens & Brassicas
Section B: Fruiting Crops
Section C: Root Crops & Alliums
Section D: Legumes

Year 3

Section A: Fruiting Crops
Section B: Root Crops & Alliums
Section C: Legumes
Section D: Leafy Greens & Brassicas

Year 4

Section A: Root Crops & Alliums
Section B: Legumes
Section C: Leafy Greens & Brassicas
Section D: Fruiting Crops

4. NUTRITIONAL ANALYSIS & PLANNING

Key Nutrient Sources from Garden Production

Nutrient	Primary Garden Sources	Seasonal Availability	Special Notes
Protein	Beans, peas, lentils, nuts	Year-round with storage	Focus on seed saving legumes
Omega-3 Fats	Flaxseeds, chia, walnuts	Year-round with storage	Dedicate space to flax production
Calcium	Kale, collards, broccoli, figs	Spring, Fall, Winter + Storage	Calcium uptake enhanced with vitamin D from sun exposure
Iron	Lentils, beans, spinach, potatoes	Year-round with storage	Combine with vitamin C foods for absorption
Zinc	Beans, pumpkin seeds, lentils	Year-round with storage	Critical for immune function
Vitamin A	Sweet potatoes, carrots, leafy greens	Year-round	Focus on winter storage of roots
Vitamin C	Bell peppers, strawberries, broccoli, kale	Fresh Spring-Fall, Preserved Winter	Plant extra for preservation
Vitamin K	Leafy greens, broccoli, brussels sprouts	Spring, Fall, Winter	Focus on cool-season production
B Vitamins	Legumes, whole grains, nuts, leafy greens	Year-round with storage	Ensure grain production area
Iodine	Supplement needed or iodized salt	N/A	Consider seaweed cultivation experiment
Selenium	Brazil nuts (1-2 daily), whole grains	Storage	Can be limited in some European soils
Vitamin D	Sun exposure + minimal from mushrooms	Year-round	Consider mushroom cultivation
Vitamin B12	Supplement needed	N/A	Essential supplement for plant-based diet

Daily Dozen Foods & Garden Implementation

Food Group	Daily Recommendation	Garden Sources	Production Strategy
Beans	3 servings	Variety of beans, peas, lentils, chickpeas	Year-round production, succession planting
Berries	1 serving	Strawberries, raspberries, blackberries	Spring-Summer fresh, preserved for winter
Other Fruits	3 servings	Apples, pears, peaches, figs, citrus	Diverse orchard with extended harvest windows
Cruciferous Vegetables	1 serving	Broccoli, cauliflower, kale, cabbage, arugula	Focus on cool-season production
Greens	2 servings	Lettuce, spinach, chard, kale	Season extension for year-round production
Other Vegetables	2 servings	Tomatoes, peppers, carrots, beets	Heavy summer production for preservation
Flaxseeds	1 serving	Flaxseed crop	Dedicated production area, proper storage
Nuts & Seeds	1 serving	Walnuts, almonds, hazelnuts, sunflower seeds	Perennial production + annual seeds
Herbs & Spices	1 serving	Turmeric, ginger, herbs	Focus on Mediterranean herbs + greenhouse ginger/turmeric
Whole Grains	3 servings	Oats, wheat, rice	Small-scale grain plots with high-yield varieties
Beverages	5 servings	Water, herbal teas	Herb garden for teas
Exercise	1 serving	Gardening activity!	Garden design encouraging daily interaction

Key Plants for Heart Disease & Cancer Prevention

Cruciferous Vegetables (Year-round production through succession planting)

Broccoli: ‘Calabrese’, ‘Waltham 29’, ‘Green Magic’
Kale: ‘Lacinato’, ‘Red Russian’, ‘Portuguese Tronchuda’
Cabbage: ‘January King’, ‘Portuguese Couve’, ‘Red Express’
Brussels Sprouts: ‘Long Island Improved’, ‘Gustus’
Arugula: ‘Astro’, ‘Sylvetta’ (wild rocket)
Radish: ‘Cherry Belle’, ‘Watermelon’, ‘Daikon’

Berries (Permanent plantings with seasonal harvests)

Strawberries: Day-neutral varieties for extended harvest
Blackberries: Thornless varieties like ‘Triple Crown’
Raspberries: ‘Heritage’ (everbearing)
Aronia: ‘Viking’, ‘Nero’
Elderberry: ‘Adams’, ‘Black Beauty’

Allium Family (Focus on preservation for year-round availability)

Garlic: ‘Portuguese Red’, ‘Music’, ‘Thermidrome’
Onions: ‘Valenciana’, ‘Red Brunswick’
Leeks: ‘Carentan’, ‘Giant Winter’
Chives: Regular and garlic varieties

Other Cancer-Fighting Foods

Turmeric: Greenhouse production
Flaxseeds: Dedicated growing area
Mushrooms: Shiitake log cultivation

Heart-Healthy Foods

Leafy Greens: Year-round production plan
Legumes: Multiple varieties for resilience
Nuts: Walnuts, almonds as part of food forest
Whole Grains: Small-scale production plots

Seasonal Nutrient Availability Chart

Nutrient	Spring	Summer	Fall	Winter
Vitamin C	Medium (leafy greens)	High (berries, tomatoes, peppers)	Medium (broccoli, peppers)	Low (stored foods, sprouted seeds)
Vitamin A	Medium (greens)	High (carrots, tomatoes)	Very High (sweet potatoes, winter squash)	Medium (stored roots)
Calcium	High (spring greens)	Medium (beans, summer veg)	High (fall brassicas)	Medium (stored foods)
Iron	Medium (spring greens)	Medium (beans, herbs)	High (beans, brassicas)	Medium (stored legumes)
Protein	Medium (peas)	High (beans)	High (beans, nuts)	Medium (stored legumes)
Antioxidants	Medium (greens)	Very High (berries, colorful veg)	High (fall fruits)	Low (stored foods)

5. MAINTENANCE SCHEDULE

SEASONAL FOCUS AREAS

WINTER (December-February)

Water management during rainy season
Soil building and preparation
Pruning of dormant trees
Season extension management
Planning and seed ordering

SPRING (March-May)

Intensive planting period
Compost application
Pest prevention strategies
Irrigation system setup
Thinning and transplanting

SUMMER (June-August)

Water conservation critical
Harvest management
Mulch application and maintenance
Heat protection for sensitive crops
Preservation activities begin

FALL (September-November)

Soil replenishment after summer
Fall and winter crop establishment
Main preservation season
Cover cropping empty beds
Orchard maintenance

WEEKLY MAINTENANCE CHECKLIST BY SEASON

WINTER WEEKLY TASKS

Monday: Check winter crops under protection, harvest winter greens
Tuesday: Inspect dormant trees for damage, prune as needed (monthly rotation)
Wednesday: Greenhouse/coldframe management, adjust ventilation
Thursday: Harvest winter vegetables, maintain compost
Friday: Check water diversion systems after rain
Saturday: Winter bed preparation for spring
Sunday: Planning day, seed inventory, ordering

SPRING WEEKLY TASKS

Monday: Bed preparation and sowing
Tuesday: Transplanting seedlings
Wednesday: Thin direct-sown crops, first weeding
Thursday: Irrigation check and adjustment
Friday: Pest monitoring, organic controls if needed
Saturday: Mulch application to newly established beds
Sunday: Seedling care, next week planning

SUMMER WEEKLY TASKS

Monday: Early morning irrigation assessment
Tuesday: Main harvest day, processing
Wednesday: Secondary harvest, preservation
Thursday: Pest monitoring, organic controls
Friday: Succession planting for fall crops
Saturday: Mulch maintenance, weed management
Sunday: Irrigation system checking, preparation for week

FALL WEEKLY TASKS

Monday: Main harvest day for preservation
Tuesday: Process harvested food
Wednesday: Plant fall/winter crops
Thursday: Orchard maintenance
Friday: Cover crop sowing in empty beds
Saturday: Compost building with summer debris
Sunday: Review storage inventory, plan next week

MONTHLY TASKS CALENDAR

JANUARY

Prune deciduous fruit trees
Order seeds for coming season
Repair garden infrastructure
Plant bare-root trees
Harvest winter greens, leeks, stored vegetables

FEBRUARY

Start tomatoes, peppers, eggplants indoors
Apply compost to beds as they become available
Continue pruning orchard trees before bud break
Plant early potatoes
Cut back Mediterranean herbs before new growth

MARCH

Direct sow early spring crops
Transplant brassica seedlings
Set up irrigation systems
Apply compost tea to emerging crops
Graft fruit trees

APRIL

Main potato planting
Succession planting of greens begins
Last frost protection measures
Mulch application for water conservation
Thin fruit trees after fruit set

MAY

Plant heat-loving crops after last frost
Establish summer squash, melons, cucumbers
Set up shade cloth for sensitive greens
Begin mulching for summer water conservation
Harvest first berries

JUNE

Maintain deep watering schedule
Succession plant heat-tolerant greens
Start fall brassicas
Harvest early summer crops
Prune spring-bearing berries after harvest

JULY

Critical irrigation management
Sun protection for sensitive crops
Major harvest season begins
Preservation activities peak
Plant fall crops in cooler microclimates

AUGUST

Maintain summer crops
Plant main fall garden
Begin collecting seeds from mature plants
Summer pruning of stone fruits
Continue preservation

SEPTEMBER

Plant fall/winter greens
Cover crop empty beds
Harvest fall fruits
Process surplus for storage
Collect herb seeds

OCTOBER

Plant garlic and onion sets
Final fall greens plantings
Prepare cold frames for winter
Harvest winter squash before first frost
Gather fallen leaves for compost/mulch

NOVEMBER

Plant fava beans as nitrogen fixers
Mulch perennial beds for winter
Set up hoop houses over winter crops
Final orchard cleanup
Inventory and organize stored food

DECEMBER

Minimal garden maintenance
Review garden journal for next year’s planning
Maintain winter protected areas
Harvest winter vegetables
Enjoy preserved summer abundance

PEST MANAGEMENT APPROACHES

Prevention Strategies

Diversity: Minimum 5 plant families in each garden area
Soil Health: Balanced nutrition prevents weakness
Monitoring: Weekly inspection of susceptible plants
Timing: Planting to avoid peak pest seasons
Trap Crops: Nasturtiums for aphids, mustard for flea beetles

Common Mediterranean Pests & Organic Solutions

Pest	Affected Crops	Organic Management
Cabbage Moth	Brassicas	Row covers, Bacillus thuringiensis applications
Slugs & Snails	Leafy greens, seedlings	Coffee grounds barrier, beer traps, evening collection
Aphids	Many crops, especially in spring	Insecticidal soap, neem oil, ladybug encouragement
Tomato Hornworm	Solanaceae family	Hand picking, Bacillus thuringiensis, companion planting with borage
Mediterranean Fruit Fly	Fruit trees	Yellow sticky traps, mass trapping, fruit bagging
Cabbage Root Fly	Brassicas	Collar barriers, delayed planting, beneficial nematodes
Spider Mites	Many crops in hot, dry conditions	Regular water spraying, neem oil, predatory mites
Olive Fruit Fly	Olive trees	Kaolin clay application, early harvest

Beneficial Insect Encouragement

Hedgerows: Native flowering plants along garden edges
Insect Hotels: Positioned in Zone 5 areas
Water Sources: Shallow dishes with stones for insect drinking
Permanent Habitat: Undisturbed areas for beneficial insect lifecycle completion

6. HARVEST & PRESERVATION PLAN

MONTHLY HARVEST CALENDAR

JANUARY

Fresh Harvest: Kale, collards, winter lettuce, mache, claytonia, leeks
Stored Foods: Winter squash, potatoes, onions, garlic, dried beans
Preservation Focus: Sprouting beans and seeds for fresh nutrients

FEBRUARY

Fresh Harvest: Winter greens, overwintered spinach, Brussels sprouts
Stored Foods: Root vegetables, winter squash, preserved foods
Preservation Focus: Last of winter stores, planning for spring abundance

MARCH

Fresh Harvest: Spring greens, early peas, overwintered kale
Stored Foods: End of winter squash, remaining root crops
Preservation Focus: Quick fermentation of spring greens

APRIL

Fresh Harvest: Spring lettuce, spinach, radishes, spring onions, peas
Stored Foods: Last of storage crops
Preservation Focus: Dehydrating spring herbs, freezing spring greens

MAY

Fresh Harvest: Late spring greens, strawberries begin, snap peas, early potatoes
Stored Foods: Minimal - transition month
Preservation Focus: Freezing strawberries, drying spring herbs

JUNE

Fresh Harvest: Summer squash begins, beans, berries, early tomatoes, apricots
Stored Foods: First garlic harvest curing
Preservation Focus: Jam making, freezing berries

JULY

Fresh Harvest: Tomatoes, peppers, eggplant, cucumbers, summer squash, berries
Stored Foods: Garlic and onions curing
Preservation Focus: Main tomato processing, pickling cucumbers

AUGUST

Fresh Harvest: Peak summer abundance - tomatoes, peppers, melons, stone fruits
Stored Foods: Onions, garlic fully cured
Preservation Focus: Sauce making, dehydrating excess, fruit preservation

SEPTEMBER

Fresh Harvest: Late summer crops, apples, pears begin, fall raspberries
Stored Foods: Onions, garlic, early potatoes
Preservation Focus: Main apple/pear processing, tomato sauces

OCTOBER

Fresh Harvest: Fall greens, root crops, pumpkins, winter squash, late apples
Stored Foods: Early storage crops
Preservation Focus: Root cellaring, winter squash curing

NOVEMBER

Fresh Harvest: Late fall greens, Brussels sprouts, leeks, late root crops
Stored Foods: Apples, winter squash, onions, garlic, potatoes
Preservation Focus: Last fermentation batches

DECEMBER

Fresh Harvest: Winter protected greens, mache, claytonia
Stored Foods: Full storage access - roots, squash, preserves
Preservation Focus: Assessment of stores, planning for spring

PRESERVATION METHODS BY FOOD TYPE

Vegetables

Tomatoes: Sauce, sun-dried, dehydrated, frozen whole
Greens: Blanched and frozen, dehydrated for powders
Root Crops: Cool storage in sand, cellaring
Peppers: Roasted and frozen, dehydrated, fermented
Summer Squash: Dehydrated chips, frozen for soups
Winter Squash: Cured for 3+ months storage
Beans: Dry fully on plants, shell and store
Brassicas: Fermented (kimchi, sauerkraut), blanched and frozen

Fruits

Berries: Frozen whole, dehydrated, jams without added sugar
Stone Fruits: Dehydrated, frozen, fruit leather
Apples/Pears: Cool storage, dehydrated, applesauce
Citrus: Juice frozen in ice cubes, zest dehydrated
Grapes: Dehydrated as raisins, juice fermentation

Herbs & Aromatics

Mediterranean Herbs: Air dried bundles, herb salts, herb oils
Basil: Frozen in ice cubes with olive oil, pesto bases
Garlic: Braided for air storage, fermented black garlic
Onions: Braided, dehydrated flakes, frozen diced

Nuts & Seeds

Tree Nuts: Dried and stored in sealed containers
Sunflower Seeds: Roasted, stored in cool conditions
Flaxseeds: Ground fresh weekly, whole seeds in freezer

STORAGE REQUIREMENTS & DURATION

Food Category	Storage Method	Duration	Optimal Conditions
Winter Squash	Cured, cool dry storage	6-12 months	10-15°C, 50-70% humidity
Root Vegetables	Sand storage, root cellar	4-8 months	0-4°C, 90-95% humidity
Onions & Garlic	Braided, hung storage	6-12 months	Cool, dry, ventilated
Potatoes	Dark, cool storage	4-6 months	4-7°C, high humidity
Dried Legumes	Sealed containers	2-3 years	Cool, dry, dark
Frozen Vegetables	Vacuum sealed	8-12 months	-18°C
Dehydrated Foods	Airtight containers	1-2 years	Cool, dry, dark
Fermented Foods	Refrigerated	6-12 months	0-4°C
Canned Preserves	Pantry storage	1-2 years	Cool, dark

SEED SAVING PROTOCOLS

Priority Seeds for Self-Sufficiency

Beans: Allow pods to dry on plant, harvest when rattling
Peas: Save from first spring harvest for best adaptation
Tomatoes: Ferment seeds 3-5 days before drying
Peppers: Allow to fully ripen, remove seeds, dry thoroughly
Lettuce: Allow to bolt and form seeds, collect when dry
Herbs: Collect when seed heads are brown and dry

Seed Storage System

Drying: Silica gel packets in sealed containers for 2 weeks
Storage: Paper envelopes inside airtight containers
Labeling: Variety, harvest date, parent plant characteristics
Testing: Annual germination tests for viability
Rotation: Use oldest seeds first, replace after 3-5 years

7. YEAR-ROUND MEAL PLANNING

SEASONAL EATING FRAMEWORK

WINTER (December-February)

Core Foods Available: Stored root vegetables, winter squash, preserved tomatoes, dried beans, stored grains, winter greens, citrus, nuts

Weekly Meal Structure:

Breakfast: Oatmeal with nuts, dried fruit, fresh citrus
Lunch: Hearty soups using stored beans, root vegetables, preserved tomatoes
Dinner: Grain bowls with roasted root vegetables, sauerkraut, tahini dressing
Snacks: Nuts, dehydrated fruit, fresh winter greens in smoothies

Key Recipe Categories:

Bean and vegetable stews
Roasted root vegetable medleys
Fermented vegetable sides
Warming spice teas

SPRING (March-May)

Core Foods Available: Spring greens, peas, early vegetables, last of storage crops, strawberries (late spring)

Weekly Meal Structure:

Breakfast: Green smoothies with spring greens, fresh fruit
Lunch: Large salads with variety of spring greens, pea shoots
Dinner: Light grain bowls, steamed vegetables, fresh herbs
Snacks: Fresh pea pods, early berries, herb teas

Key Recipe Categories:

Raw and lightly steamed vegetable dishes
Fresh herb pestos and sauces
Spring cleaning detox smoothies
Light grain and legume salads

SUMMER (June-August)

Core Foods Available: Abundant fresh vegetables, berries, stone fruits, herbs, early nuts

Weekly Meal Structure:

Breakfast: Fresh fruit bowls, chia puddings with berries
Lunch: Raw soups, large salads with variety of vegetables
Dinner: Grilled vegetables, fresh salsas, cold grain dishes
Snacks: Fresh fruit, raw vegetables with hummus

Key Recipe Categories:

Cold soups (gazpacho variations)
Raw vegetable dishes
Fresh fruit desserts
Preservation cooking (sauces, jams)

FALL (September-November)

Core Foods Available: Root vegetables, winter squash, apples/pears, nuts, late harvest vegetables, preservation surplus

Weekly Meal Structure:

Breakfast: Warm grain porridges with fall fruits, nuts
Lunch: Hearty salads with roasted vegetables, nuts, seeds
Dinner: Roasted vegetable dishes, warming stews, grain pilafs
Snacks: Fresh apples, nuts, seed crackers

Key Recipe Categories:

Roasted vegetable combinations
Apple and pear dishes
Warming grain and legume dishes
Nut and seed preparations

WEEKLY MEAL PLANNING TEMPLATE

SAMPLE SUMMER WEEK (Peak Abundance)

MONDAY

Breakfast: Berry smoothie bowl with ground flaxseed
Lunch: Gazpacho with garden vegetables, whole grain bread
Dinner: Ratatouille with fresh herbs, quinoa pilaf
Snacks: Fresh peaches, cucumber with hummus

TUESDAY

Breakfast: Oatmeal with fresh berries and walnuts
Lunch: Large garden salad with variety of greens, chickpea protein
Dinner: Grilled eggplant and zucchini with tahini sauce, brown rice
Snacks: Cherry tomatoes, handful of almonds

WEDNESDAY

Breakfast: Green smoothie with kale, apple, berries
Lunch: Cold cucumber soup, whole grain crackers
Dinner: Stuffed bell peppers with lentils and vegetables
Snacks: Melon slices, sunflower seeds

THURSDAY

Breakfast: Chia pudding with fresh fruit
Lunch: Tomato and basil salad with white beans
Dinner: Summer vegetable curry with brown rice
Snacks: Fresh corn on the cob, herb tea

FRIDAY

Breakfast: Fresh fruit salad with ground flaxseed
Lunch: Raw zucchini noodles with pesto
Dinner: Bean and vegetable chili with cornbread
Snacks: Grapes, mixed nuts

SATURDAY (Batch Cooking Day)

Breakfast: Smoothie bowl with garden berries
Lunch: Leftover chili with fresh greens
Dinner: Grilled vegetable platter with hummus, quinoa salad
Prep: Make sauces, wash and prep vegetables for week

SUNDAY

Breakfast: Warm quinoa porridge with fruit
Lunch: Large composed salad with seasonal vegetables
Dinner: Simple pasta with fresh tomato sauce and basil
Prep: Plan next week’s meals based on garden availability

SAMPLE WINTER WEEK (Storage Foods)

MONDAY

Breakfast: Steel-cut oats with walnuts, dried fruit, cinnamon
Lunch: Lentil and root vegetable soup
Dinner: Roasted winter squash with quinoa, sauerkraut
Snacks: Apple slices with almond butter

TUESDAY

Breakfast: Smoothie with frozen berries, spinach, banana
Lunch: Chickpea and vegetable curry with stored tomatoes
Dinner: Baked sweet potato with black beans, steamed kale
Snacks: Handful of walnuts, herbal tea

WEDNESDAY

Breakfast: Quinoa porridge with dried fruit and nuts
Lunch: Split pea soup with stored vegetables
Dinner: Brown rice bowl with roasted root vegetables, tahini dressing
Snacks: Stored apples, sunflower seeds

THURSDAY

Breakfast: Oatmeal with ground flaxseed and preserved fruit
Lunch: Bean and barley stew
Dinner: Mashed cauliflower with lentil gravy, sauerkraut
Snacks: Celery with almond butter

FRIDAY

Breakfast: Green smoothie with frozen fruit, fresh winter greens
Lunch: Vegetable soup with white beans
Dinner: Stuffed acorn squash with wild rice and cranberries
Snacks: Mixed nuts, herbal tea

SATURDAY

Breakfast: Warm grain cereal with nuts and dried fruit
Lunch: Hearty minestrone with pasta
Dinner: Roasted Brussels sprouts with chickpeas, brown rice
Prep: Batch cook grains and legumes

SUNDAY

Breakfast: Chia pudding with winter fruit compote
Lunch: Leftover soup with whole grain bread
Dinner: Simple pasta with preserved tomato sauce, nutritional yeast
Prep: Plan week based on stored food inventory

NUTRITIONAL BALANCING GUIDELINES

Daily Checklist for Optimal Nutrition

3 servings legumes: Beans, lentils, peas in various forms
1 serving berries: Fresh in season, frozen/dried in winter
3 servings other fruits: Fresh, emphasizing variety
1 serving cruciferous vegetables: Rotate through different types
2 servings leafy greens: Raw and cooked preparations
2 servings other vegetables: Wide variety for micronutrients
1 serving nuts/seeds: Focus on walnuts and flaxseeds
3 servings whole grains: Variety including oats, quinoa, brown rice
1 serving herbs/spices: Turmeric, garlic, other fresh herbs
Water and herbal teas: From garden herbs when possible

Seasonal Adaptation Strategies

Winter: Focus on stored nutrients, increase caloric density with nuts and grains
Spring: Emphasize fresh greens for spring cleaning, lighter meals
Summer: Raw foods when possible, maximum fresh vegetable intake
Fall: Building foods for winter preparation, warming spices

8. IMPLEMENTATION TIMELINE

YEAR 1: ESTABLISHMENT PHASE

IMMEDIATE PRIORITIES (First 3 Months)

Infrastructure Development:

Install rainwater collection system (minimum 5000L capacity)
Set up basic composting system (3-bin method)
Establish 6-8 intensive raised beds for immediate production
Create basic tool storage and potting area

Initial Plantings:

Start with fast-growing, high-nutrition crops: lettuce, spinach, radishes, peas
Plant perennial herbs: rosemary, thyme, oregano, sage
Establish strawberry bed with day-neutral varieties
Start first fruit trees: 2-3 varieties adapted to local climate

Soil Development:

Conduct comprehensive soil test
Begin sheet mulching on all future growing areas
Start collecting organic matter for composting
Apply initial mineral amendments based on soil test

MONTHS 4-6

Expanded Production:

Complete 12-15 raised beds for full seasonal rotation
Plant summer heat-loving crops with proper support systems
Establish herb spiral near kitchen
Install basic drip irrigation system

Food Forest Beginning:

Plant nitrogen-fixing trees (leguminous species)
Begin establishing windbreak hedgerow
Add berry bushes: raspberries, blackberries
Create swales for water capture

MONTHS 7-12

System Integration:

Complete basic permaculture zones
Establish cover crop rotation system
Begin seed saving program with easy crops
Install cold frames for season extension

Production Scaling:

Achieve 40-50% fresh vegetable self-sufficiency
Begin basic preservation activities (freezing, drying)
Expand herb production for teas and seasoning
First nuts harvest from any existing trees

YEAR 2: EXPANSION PHASE

SYSTEM ENHANCEMENT

Advanced Infrastructure:

Upgrade rainwater storage to 10,000L+ capacity
Build root cellar or improve cool storage
Install greenhouse or large hoop house
Create dedicated seed-starting area

Production Expansion:

Double growing space with improved bed systems
Add grain production area (small-scale wheat, oats)
Expand berry production significantly
Add more diverse fruit tree varieties

Soil & Fertility:

Implement biological soil enhancement (beneficial microorganisms)
Establish permanent compost production system
Create areas for nitrogen-fixing cover crops
Begin biochar production and incorporation

KNOWLEDGE DEVELOPMENT

Complete permaculture design course or extensive self-study
Join local seed-swapping networks
Begin advanced grafting for fruit tree diversity
Document what works best in local conditions

PRODUCTION GOALS

Achieve 70-80% fresh vegetable self-sufficiency
Begin preserving surplus for winter consumption
Establish reliable herb medicine cabinet
First significant fruit harvests from plantings

OPTIMIZATION FOCUS

System Efficiency:

Fine-tune irrigation for maximum water efficiency
Optimize crop rotations based on two years of experience
Streamline preservation workflows
Improve pest and disease management strategies

Advanced Techniques:

Implement companion planting guilds throughout garden
Develop mycorrhizal networks in food forest areas
Perfect timing of successive plantings
Expand fermentation and preservation skills

Self-Sufficiency Push:

Add protein-rich crops (expand legume production)
Include oil-producing crops (sunflowers, flax)
Establish reliable grain production
Create comprehensive herb medicine garden

PRODUCTION GOALS

Achieve 85-90% vegetable self-sufficiency year-round
Produce enough preserved foods for winter independence
Generate surplus for sharing or local trade
Establish reliable seed production for all staple crops

YEAR 5: FULL INDEPENDENCE VISION

MATURE SYSTEM CHARACTERISTICS

Complete Integration:

All garden zones functioning in harmony
Minimal external inputs needed (95% self-sufficient for fertilizer)
Water needs met entirely by rainwater harvesting and conservation
Complex beneficial insect and pollinator ecosystem established

Production Achievements:

95%+ food independence achieved
Reliable surplus production for community sharing
Complete seed sovereignty for all staple crops
Diverse preservation methods providing year-round nutrition

Advanced Features:

Mature food forest producing nuts, fruits, and medicines
Small livestock integration (chickens for eggs if desired)
Advanced fermentation and food preservation systems
Teaching garden ready to share knowledge with others

SYSTEM RESILIENCE

Multiple backup systems for water, fertility, and pest management
Genetic diversity built into all crop categories
Climate change adaptability built into plant selection
Community connections for knowledge and resource sharing

INVESTMENT TIMELINE

YEAR 1 BUDGET ESTIMATE

Infrastructure: €2,000-3,000 (rainwater, beds, basic tools)
Plants & Seeds: €300-500
Soil Amendments: €200-400
Total: €2,500-3,900

ONGOING ANNUAL COSTS (Years 2-5)

Seeds & Plants: €200-400
Infrastructure Improvements: €500-1,000
Tools & Maintenance: €100-300
Total: €800-1,700/year

RETURN ON INVESTMENT

Year 1: 30-40% food cost reduction
Year 3: 70-80% food cost reduction
Year 5: 90%+ food cost reduction + surplus value

9. APPENDICES

SEED SAVING GUIDE FOR MEDITERRANEAN CLIMATE

OPTIMAL TIMING FOR PORTUGUESE CONDITIONS

Crop	Collection Time	Processing Method	Storage Duration
Tomatoes	Fully ripe, soft fruit	Ferment 3-5 days, wash, dry	4-6 years
Peppers	Fully mature, colored	Remove seeds, air dry 2 weeks	2-4 years
Beans	Pods dry and rattling	Shell when completely dry	3-5 years
Lettuce	Seeds brown, fluffy	Cut seed heads, screen clean	3-5 years
Radish	Seed pods brown, papery	Thresh pods, winnow clean	4-5 years
Carrots	Second year, umbels brown	Cut umbels, rub seeds free	3-4 years
Onions	Second year, seeds black	Cut seed heads when dry	1-2 years
Herbs	Flowers fully developed	Cut stems, hang dry, thresh	2-4 years

CROSS-POLLINATION PREVENTION

Wind-Pollinated: Corn, beets, spinach - separate by 400m or time isolation
Insect-Pollinated: Squash, cucumbers - separate by 800m or bag flowers
Self-Pollinated: Tomatoes, peppers, beans, peas - minimal separation needed

SEED STORAGE SYSTEM

Drying Protocol:

Harvest at proper maturity
Initial air drying 1-2 weeks
Final drying with silica gel packets
Moisture content below 5% before storage

Storage Containers:

Paper envelopes for breathable storage
Glass jars with tight lids for final storage
Label with variety, date, source plant characteristics
Store in cool (below 10°C), dark, dry location

Viability Testing:

Test 10 seeds annually on damp paper towel
Minimum 80% germination rate for saving
Replace stock when germination drops below 60%

LOCAL PORTUGUESE RESOURCES

HEIRLOOM SEED SOURCES

Sementes Vivas (Living Seeds) - Portuguese heirloom variety specialists
Centro de Estudos Florestais - Native and adapted tree varieties
Local Agricultural Cooperatives - Regional variety expertise
Seed Swaps - Connect with “Permacultura Portugal” Facebook groups

SPECIALIZED NURSERIES

Viveiros do Ribatejo - Fruit trees adapted to central Portugal
Plantas Aromáticas do Alentejo - Mediterranean herbs and medicinals
Local Market Vendors - Often source from small local growers

TRADITIONAL PORTUGUESE VARIETIES TO SEEK

Couve Tronchuda Portuguesa - Traditional Portuguese cabbage
Feijão Frade - Black-eyed peas, drought tolerant
Abóbora Menina - Traditional Portuguese pumpkin
Tomate Coração de Boi - Large, flavorful Portuguese tomato
Pimento de Padrón - Traditional Iberian pepper

PORTUGUESE PLANTING TRADITIONS & FOLKLORE

LUNAR PLANTING CALENDAR

Traditional Portuguese farmers plant by moon phases:

New Moon: Root crops, underground growth
Waxing Moon: Leafy vegetables, above-ground growth
Full Moon: Fruit bearing crops, seeds
Waning Moon: Pruning, harvesting for storage

TRADITIONAL TIMING SAYINGS

“Pelo São José, fava-se” (By St. Joseph’s Day - March 19, plant fava beans)
“Em Abril, águas mil” (In April, thousands of waters - prepare for rain)
“Maio florido, celeiro farto” (Flowery May, full granary)
“São João, colher o pão” (St. John’s Day - June 24, harvest grain)

COMPANION PLANTING WISDOM

Plant garlic with roses to prevent aphids
Grow rosemary near cabbage family for pest protection
Basil near tomatoes for flavor improvement and pest control
Marigolds throughout garden as general pest deterrent

CLIMATE CHANGE ADAPTATIONS FOR PORTUGAL

PROJECTED CHANGES (2025-2050)

Temperature: Average increase of 2-3°C
Rainfall: Decreased summer precipitation, more intense winter storms
Extreme Weather: More frequent heat waves, occasional severe frost
Growing Season: Extended by 3-4 weeks

ADAPTATION STRATEGIES

Heat Resilience:

Increase shade structures for sensitive crops
Select heat-tolerant varieties of traditional crops
Expand water storage capacity
Focus on drought-resistant perennials

Water Conservation:

Increase mulching to 7-10cm thickness
Install more extensive swale systems
Consider deficit irrigation strategies for some crops
Expand rainwater harvesting capacity

Genetic Diversity:

Maintain multiple varieties of each crop type
Include wild relatives and landraces in breeding programs
Participate in seed exchanges to maintain broad genetic base
Document and preserve local adapted varieties

Seasonal Adjustments:

Extend growing season into December and January
Provide summer afternoon shade for traditional cool-season crops
Time plantings to avoid predicted extreme weather periods
Develop moveable protection systems for flexibility

EMERGENCY PREPAREDNESS

Backup Water Sources: Multiple collection points and storage
Portable Shade: Moveable structures for extreme heat protection
Diverse Planting Sites: Multiple microclimates reduce risk
Preservation Skills: Multiple methods to handle surplus during good years
Community Networks: Relationships for mutual support during difficult seasons

FINAL IMPLEMENTATION NOTES

SUCCESS METRICS

Track these key indicators of progress toward food independence:

Year 1:

40% of fresh vegetables from garden
Basic preservation skills developed
Soil health improving (organic matter increasing)

Year 3:

80% of vegetables and fruits from property
Surplus production for preservation/sharing
Complete seed sovereignty for staple crops

Year 5:

95% food independence achieved
Teaching others from your experience
System requires minimal external inputs

COMMUNITY ENGAGEMENT

Join local permaculture groups
Participate in seed swaps and plant exchanges
Share surplus with neighbors to build relationships
Consider hosting garden tours or workshops

DOCUMENTATION

Keep detailed garden journal with weather, plantings, harvests
Photo documentation of seasonal progression
Track which varieties perform best in your specific conditions
Record preservation methods and storage success rates

This comprehensive plan provides the foundation for achieving complete food independence while optimizing nutrition and building ecosystem health. Success depends on consistent implementation, careful observation, and willingness to adapt based on local conditions and results. The investment in time and resources will pay dividends in health, food security, and environmental stewardship for decades to come.

Created specifically for plant-based families in Gaeiras, Portugal, integrating nutritionfacts.org nutritional guidelines with proven permaculture principles for Mediterranean climates.>)](<# THE ULTIMATE PERMACULTURE FOOD INDEPENDENCE PLAN

For a Plant-Based Family in Gaeiras, Portugal (Zone 9b/10a)

1. EXECUTIVE SUMMARY

Implementation Pathway:

Year 1: Establish core annual vegetable beds, water harvesting systems, and initial perennial plantings
Year 2: Expand perennial systems, improve soil fertility, and implement season extension techniques
Year 3: Refine systems, increase preservation capacity, and enhance seed saving
Year 5: Achieve 90%+ food independence with surplus for sharing/trading

2. GARDEN DESIGN & PERMACULTURE IMPLEMENTATION

Permaculture Zoning & Layout

Zone 0: Home

Kitchen Herbs: Year-round fresh culinary herbs closest to kitchen (basil, oregano, rosemary, thyme, sage, mint)
Sprouts & Microgreens Station: Indoor setup for crucial nutrient-dense foods during transition periods

Zone 1: Intensive Vegetables (0-15m from home)

Raised Beds: 8-10 intensive beds (1.2m × 6m) following biointensive methods
Salad Garden: Dedicated beds for daily harvest greens (lettuce, arugula, spinach, etc.)
Key Crops: Cruciferous vegetables (broccoli, cabbage, kale, collards), leafy greens, high-turnover vegetables
Season Extension: Hoop houses for winter production of greens and protection from occasional frost

Zone 2: Main Annual Production (15-30m)

Market Garden Beds: 12-20 beds for primary annual production
Rotational Areas: Four main garden sections following crop rotation principles
Compost Production: Multiple composting stations for continuous fertility
Berries Section: Dedicated area for strawberries, raspberries, and blackberries

Zone 3: Food Forest & Orchard (30-50m)

Fruit Trees: Mediterranean-adapted varieties of apples, pears, plums, peaches, figs, pomegranates
Nut Trees: Almonds, walnuts, hazelnuts as productive overstory
Perennial Vegetables: Asparagus, artichokes, rhubarb
Native Hedgerow: Creating windbreak and habitat (includes elder and aronia for additional berries)

Zone 4: Water Management & Fertility Production (Throughout property)

Swales: Contour-based water harvesting earthworks
Rainwater Collection: From all roof surfaces (minimum 5000L storage capacity)
Greywater System: Reed bed filtration system for garden irrigation
Cover Crop Areas: Nitrogen-fixing cover crops and green manures

Zone 5: Semi-Wild & Medicinal (Property edges)

Wild Medicinal Plants: Calendula, chamomile, echinacea, wild herbs
Native Habitat: Areas left for beneficial insects and pollinators

Water Management Systems

Rainwater Harvesting

Collection Systems: Gutters and downspouts directing to storage tanks
Storage Capacity: Minimum 5,000L storage (consider 10,000L for optimal summer resilience)
First Flush Diverters: To ensure clean water collection
Gravity-Fed Distribution: Positioned to supply drip irrigation systems

Passive Water Conservation

Swales: Contour-based earthworks 30-40cm deep positioned to catch and infiltrate water
Mulching: Minimum 5-7cm organic mulch on all beds (straw, shredded leaves, compost)
Ollas: Clay pot irrigation for key summer vegetables
Hugelkultur Beds: Water-retaining raised beds incorporating wood core (especially valuable for berries)

Efficient Irrigation

Drip Systems: Micro-irrigation for annual beds
Wicking Beds: For intensive salad production during summer
Zoned Approach: Plants grouped by water needs (hydrozones)
Timers: Scheduled early morning irrigation to minimize evaporation

Soil Building Strategies

Initial Soil Development

Sheet Mulching: For establishing new beds without tilling
Soil Testing: Annual testing for pH, organic matter, and key nutrients
Mineral Balancing: Based on test results, focusing on calcium, magnesium, and trace minerals
Biochar Integration: 5-10% biochar in bed preparation for long-term carbon sequestration

Ongoing Fertility

Compost Production: Three-bin system producing minimum 2 tons annually
Plant-Based Fertility: Comfrey, nettle, and borage as dynamic accumulators
Legume Rotation: Ensuring 25% of annual beds grow nitrogen-fixing crops seasonally
Vermicomposting: For continuous production of microbe-rich worm castings
Chop & Drop Mulching: In food forest areas using nitrogen-fixing support species

Microorganisms

Actively Aerated Compost Tea: Applied monthly during growing season
Indigenous Microorganism Collection: From healthy local forest areas
Mycorrhizal Inoculation: For all new tree and shrub plantings
No-dig Practices: To preserve soil food web

Microclimate Creation

Summer Cooling Strategies

Shade Cloth: 30% shade for summer lettuce and greens
Trellises: North-south oriented for climbing plants, creating dynamic shade
Living Mulch: Low-growing clover between some crops for cooling soil
Water Features: Small pond as thermal mass and humidity source

Winter Warming Techniques

Stone Walls: Southern exposure for heat capture and reflection
Cold Frames: For winter salad production
Hoop Houses: Simple structures for season extension (removable in summer)
Thermal Mass: Water barrels painted black in protected growing areas

Wind Protection

Living Windbreaks: Fast-growing nitrogen fixers on prevailing wind sides
Hedge Layers: Mixed species hedgerows creating filtered wind protection
Strategic Placement: Taller plants north of shorter ones

3. SEASONAL PLANTING CALENDAR

WINTER (December-February)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
December	Broad beans, Peas, Garlic	Direct sow	Apr-May	Fava ‘Aguadulce’, ‘Green Arrow’ peas, ‘Iberian’ garlic	Plant garlic on shortest day
	Onions, Leeks	Transplant	Jun-Jul	’Valenciana’ onions, ‘Carentan’ leeks	Protect from heavy rain
January	Spinach, Mache, Claytonia	Direct sow	Mar-Apr	’Viroflay’ spinach, ‘Verte de Cambrai’ mache	Cover with row cover
	Early potatoes	Direct sow	May	’Désirée’, ‘Kennebec’	Pre-sprout before planting
	Cabbage, Cauliflower	Transplant	Apr-May	’Portuguese Couve Tronchuda’, ‘Romanesco’	Protect from slugs
February	Lettuce, Radish, Carrots	Direct sow	Apr-May	’Four Seasons’ lettuce, ‘French Breakfast’ radish	Succession plant every 2 weeks
	Broccoli, Kale	Transplant	May-Jun	’Calabrese’, ‘Nero di Toscana’ kale	Rich compost at planting
	Strawberries	Transplant	May-Jun	’Camarosa’, ‘Albion’ everbearing	Mulch with straw

SPRING (March-May)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
March	Beets, Chard, Turnips	Direct sow	May-Jun	’Chioggia’ beets, ‘Bright Lights’ chard	Keep soil consistently moist
	Tomatoes, Peppers (seeds)	Indoor start	Jul-Oct	’Coração de Boi’ tomato, ‘Padrón’ peppers	Start in greenhouse
	Peas (second planting)	Direct sow	Jun	’Progress No. 9’	Provide trellising
April	Beans (bush & pole)	Direct sow	Jun-Jul	’Amarelo’ bush beans, ‘Cobra’ pole beans	Wait until soil warms
	Summer squash, Cucumber	Direct sow	Jun-Aug	’Ronde de Nice’ squash, ‘Marketmore’ cucumber	Rich compost at planting
	Corn	Direct sow	Aug	’Golden Bantam’, ‘Milho Rei’	Block planting for pollination
May	Sweet potatoes	Transplant	Sep-Oct	’Beauregard’, ‘Georgia Jet’	Warm soil essential
	Basil, Summer herbs	Transplant	Jun-Oct	’Genovese’ basil, Portuguese thyme	Plant after last frost date
	Eggplant, Melons	Transplant	Aug-Sep	’Rosa Bianca’ eggplant, ‘Piel de Sapo’ melon	Need consistent warmth

SUMMER (June-August)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
June	Heat-tolerant lettuce	Direct sow	Jul-Aug	’Jericho’, ‘Red Sails’	Part shade, regular water
	Carrots (fall crop)	Direct sow	Sep-Oct	’Nantes’, ‘Danvers’	Keep seedbed moist
	Okra	Direct sow	Aug-Oct	’Clemson Spineless’	Loves heat
July	Kale, Collards (fall)	Direct sow	Sep-Nov	’Red Russian’ kale, Portuguese collards	Shade young seedlings
	Beets (fall crop)	Direct sow	Oct-Dec	’Detroit Dark Red’	Keep cool and moist
	Fall cabbage	Transplant	Nov-Jan	’January King’	Extra water during establishment
August	Broccoli (fall)	Transplant	Oct-Dec	’Waltham 29’	Plant in cooler part of garden
	Winter squash	Direct sow	Nov-Dec	’Butternut’, ‘Delicata’	Full sun, deep watering
	Fall peas	Direct sow	Oct-Nov	’Douce Provence’	Partial shade during establishment

AUTUMN (September-November)

Month	What to Plant	Method	Expected Harvest	Varieties for Portugal	Care Notes
September	Spinach, Arugula	Direct sow	Oct-Dec	’Bloomsdale’ spinach, ‘Rocket’ arugula	Water frequently until established
	Fava beans (winter)	Direct sow	Apr-May	’Aguadulce Supersimonia’	Good pioneer crop
	Garlic	Direct sow	May-Jun	’Portuguese Red’, ‘Cristo’	Plant deeper than spring planting
October	Onion sets	Direct sow	Apr-Jun	’Setúbal’ red onions	Water only when dry
	Broad beans	Direct sow	Apr-May	’The Sutton’, ‘Três Veze Branca’	Plant deeply
	Winter lettuce	Direct sow	Dec-Feb	’Winter Density’, ‘Winter Marvel’	Row covers for frost
November	Cover crops	Direct sow	N/A	Winter rye, vetch, field peas	Cut before seed formation
	Mache, Claytonia	Direct sow	Jan-Mar	’Elan’ mache, ‘Winter Purslane’	Minimal care needed
	Mustard greens	Direct sow	Jan-Feb	’Red Giant’, ‘Mizuna’	Frost improves flavor

COMPANION PLANTING GUIDE

Main Crop	Beneficial Companions	Avoid Planting Near
Tomatoes	Basil, marigolds, nasturtiums, carrots	Potatoes, fennel, brassicas
Brassicas	Aromatic herbs, nasturtiums, onions	Strawberries, tomatoes
Beans & Peas	Carrots, celery, cucumbers, corn	Onions, garlic, leeks
Lettuce	Carrots, radishes, strawberries, cucumbers	None significant
Carrots	Onions, leeks, rosemary, sage, tomatoes	Dill, parsnips
Potatoes	Horseradish, beans, corn, cabbage	Tomatoes, cucurbits, sunflowers
Cucurbits	Corn, beans, nasturtiums, radishes	Potatoes
Alliums	Carrots, beets, chamomile, lettuce	Beans, peas

CROP ROTATION PLAN (4-Year Cycle)

Year 1

Section A: Legumes (beans, peas)
Section B: Leafy Greens & Brassicas
Section C: Fruiting Crops (tomatoes, peppers, eggplant)
Section D: Root Crops & Alliums

Year 2

Section A: Leafy Greens & Brassicas
Section B: Fruiting Crops
Section C: Root Crops & Alliums
Section D: Legumes

Year 3

Section A: Fruiting Crops
Section B: Root Crops & Alliums
Section C: Legumes
Section D: Leafy Greens & Brassicas

Year 4

Section A: Root Crops & Alliums
Section B: Legumes
Section C: Leafy Greens & Brassicas
Section D: Fruiting Crops

4. NUTRITIONAL ANALYSIS & PLANNING

Key Nutrient Sources from Garden Production

Nutrient	Primary Garden Sources	Seasonal Availability	Special Notes
Protein	Beans, peas, lentils, nuts	Year-round with storage	Focus on seed saving legumes
Omega-3 Fats	Flaxseeds, chia, walnuts	Year-round with storage	Dedicate space to flax production
Calcium	Kale, collards, broccoli, figs	Spring, Fall, Winter + Storage	Calcium uptake enhanced with vitamin D from sun exposure
Iron	Lentils, beans, spinach, potatoes	Year-round with storage	Combine with vitamin C foods for absorption
Zinc	Beans, pumpkin seeds, lentils	Year-round with storage	Critical for immune function
Vitamin A	Sweet potatoes, carrots, leafy greens	Year-round	Focus on winter storage of roots
Vitamin C	Bell peppers, strawberries, broccoli, kale	Fresh Spring-Fall, Preserved Winter	Plant extra for preservation
Vitamin K	Leafy greens, broccoli, brussels sprouts	Spring, Fall, Winter	Focus on cool-season production
B Vitamins	Legumes, whole grains, nuts, leafy greens	Year-round with storage	Ensure grain production area
Iodine	Supplement needed or iodized salt	N/A	Consider seaweed cultivation experiment
Selenium	Brazil nuts (1-2 daily), whole grains	Storage	Can be limited in some European soils
Vitamin D	Sun exposure + minimal from mushrooms	Year-round	Consider mushroom cultivation
Vitamin B12	Supplement needed	N/A	Essential supplement for plant-based diet

Daily Dozen Foods & Garden Implementation

Food Group	Daily Recommendation	Garden Sources	Production Strategy
Beans	3 servings	Variety of beans, peas, lentils, chickpeas	Year-round production, succession planting
Berries	1 serving	Strawberries, raspberries, blackberries	Spring-Summer fresh, preserved for winter
Other Fruits	3 servings	Apples, pears, peaches, figs, citrus	Diverse orchard with extended harvest windows
Cruciferous Vegetables	1 serving	Broccoli, cauliflower, kale, cabbage, arugula	Focus on cool-season production
Greens	2 servings	Lettuce, spinach, chard, kale	Season extension for year-round production
Other Vegetables	2 servings	Tomatoes, peppers, carrots, beets	Heavy summer production for preservation
Flaxseeds	1 serving	Flaxseed crop	Dedicated production area, proper storage
Nuts & Seeds	1 serving	Walnuts, almonds, hazelnuts, sunflower seeds	Perennial production + annual seeds
Herbs & Spices	1 serving	Turmeric, ginger, herbs	Focus on Mediterranean herbs + greenhouse ginger/turmeric
Whole Grains	3 servings	Oats, wheat, rice	Small-scale grain plots with high-yield varieties
Beverages	5 servings	Water, herbal teas	Herb garden for teas
Exercise	1 serving	Gardening activity!	Garden design encouraging daily interaction

Key Plants for Heart Disease & Cancer Prevention

Cruciferous Vegetables (Year-round production through succession planting)

Broccoli: ‘Calabrese’, ‘Waltham 29’, ‘Green Magic’
Kale: ‘Lacinato’, ‘Red Russian’, ‘Portuguese Tronchuda’
Cabbage: ‘January King’, ‘Portuguese Couve’, ‘Red Express’
Brussels Sprouts: ‘Long Island Improved’, ‘Gustus’
Arugula: ‘Astro’, ‘Sylvetta’ (wild rocket)
Radish: ‘Cherry Belle’, ‘Watermelon’, ‘Daikon’

Berries (Permanent plantings with seasonal harvests)

Strawberries: Day-neutral varieties for extended harvest
Blackberries: Thornless varieties like ‘Triple Crown’
Raspberries: ‘Heritage’ (everbearing)
Aronia: ‘Viking’, ‘Nero’
Elderberry: ‘Adams’, ‘Black Beauty’

Allium Family (Focus on preservation for year-round availability)

Garlic: ‘Portuguese Red’, ‘Music’, ‘Thermidrome’
Onions: ‘Valenciana’, ‘Red Brunswick’
Leeks: ‘Carentan’, ‘Giant Winter’
Chives: Regular and garlic varieties

Other Cancer-Fighting Foods

Turmeric: Greenhouse production
Flaxseeds: Dedicated growing area
Mushrooms: Shiitake log cultivation

Heart-Healthy Foods

Leafy Greens: Year-round production plan
Legumes: Multiple varieties for resilience
Nuts: Walnuts, almonds as part of food forest
Whole Grains: Small-scale production plots

Seasonal Nutrient Availability Chart

Nutrient	Spring	Summer	Fall	Winter
Vitamin C	Medium (leafy greens)	High (berries, tomatoes, peppers)	Medium (broccoli, peppers)	Low (stored foods, sprouted seeds)
Vitamin A	Medium (greens)	High (carrots, tomatoes)	Very High (sweet potatoes, winter squash)	Medium (stored roots)
Calcium	High (spring greens)	Medium (beans, summer veg)	High (fall brassicas)	Medium (stored foods)
Iron	Medium (spring greens)	Medium (beans, herbs)	High (beans, brassicas)	Medium (stored legumes)
Protein	Medium (peas)	High (beans)	High (beans, nuts)	Medium (stored legumes)
Antioxidants	Medium (greens)	Very High (berries, colorful veg)	High (fall fruits)	Low (stored foods)

5. MAINTENANCE SCHEDULE

SEASONAL FOCUS AREAS

WINTER (December-February)

Water management during rainy season
Soil building and preparation
Pruning of dormant trees
Season extension management
Planning and seed ordering

SPRING (March-May)

Intensive planting period
Compost application
Pest prevention strategies
Irrigation system setup
Thinning and transplanting

SUMMER (June-August)

Water conservation critical
Harvest management
Mulch application and maintenance
Heat protection for sensitive crops
Preservation activities begin

FALL (September-November)

Soil replenishment after summer
Fall and winter crop establishment
Main preservation season
Cover cropping empty beds
Orchard maintenance

WEEKLY MAINTENANCE CHECKLIST BY SEASON

WINTER WEEKLY TASKS

Monday: Check winter crops under protection, harvest winter greens
Tuesday: Inspect dormant trees for damage, prune as needed (monthly rotation)
Wednesday: Greenhouse/coldframe management, adjust ventilation
Thursday: Harvest winter vegetables, maintain compost
Friday: Check water diversion systems after rain
Saturday: Winter bed preparation for spring
Sunday: Planning day, seed inventory, ordering

SPRING WEEKLY TASKS

Monday: Bed preparation and sowing
Tuesday: Transplanting seedlings
Wednesday: Thin direct-sown crops, first weeding
Thursday: Irrigation check and adjustment
Friday: Pest monitoring, organic controls if needed
Saturday: Mulch application to newly established beds
Sunday: Seedling care, next week planning

SUMMER WEEKLY TASKS

Monday: Early morning irrigation assessment
Tuesday: Main harvest day, processing
Wednesday: Secondary harvest, preservation
Thursday: Pest monitoring, organic controls
Friday: Succession planting for fall crops
Saturday: Mulch maintenance, weed management
Sunday: Irrigation system checking, preparation for week

FALL WEEKLY TASKS

Monday: Main harvest day for preservation
Tuesday: Process harvested food
Wednesday: Plant fall/winter crops
Thursday: Orchard maintenance
Friday: Cover crop sowing in empty beds
Saturday: Compost building with summer debris
Sunday: Review storage inventory, plan next week

MONTHLY TASKS CALENDAR

JANUARY

Prune deciduous fruit trees
Order seeds for coming season
Repair garden infrastructure
Plant bare-root trees
Harvest winter greens, leeks, stored vegetables

FEBRUARY

Start tomatoes, peppers, eggplants indoors
Apply compost to beds as they become available
Continue pruning orchard trees before bud break
Plant early potatoes
Cut back Mediterranean herbs before new growth

MARCH

Direct sow early spring crops
Transplant brassica seedlings
Set up irrigation systems
Apply compost tea to emerging crops
Graft fruit trees

APRIL

Main potato planting
Succession planting of greens begins
Last frost protection measures
Mulch application for water conservation
Thin fruit trees after fruit set

MAY

Plant heat-loving crops after last frost
Establish summer squash, melons, cucumbers
Set up shade cloth for sensitive greens
Begin mulching for summer water conservation
Harvest first berries

JUNE

Maintain deep watering schedule
Succession plant heat-tolerant greens
Start fall brassicas
Harvest early summer crops
Prune spring-bearing berries after harvest

JULY

Critical irrigation management
Sun protection for sensitive crops
Major harvest season begins
Preservation activities peak
Plant fall crops in cooler microclimates

AUGUST

Maintain summer crops
Plant main fall garden
Begin collecting seeds from mature plants
Summer pruning of stone fruits
Continue preservation

SEPTEMBER

Plant fall/winter greens
Cover crop empty beds
Harvest fall fruits
Process surplus for storage
Collect herb seeds

OCTOBER

Plant garlic and onion sets
Final fall greens plantings
Prepare cold frames for winter
Harvest winter squash before first frost
Gather fallen leaves for compost/mulch

NOVEMBER

Plant fava beans as nitrogen fixers
Mulch perennial beds for winter
Set up hoop houses over winter crops
Final orchard cleanup
Inventory and organize stored food

DECEMBER

Minimal garden maintenance
Review garden journal for next year’s planning
Maintain winter protected areas
Harvest winter vegetables
Enjoy preserved summer abundance

PEST MANAGEMENT APPROACHES

Prevention Strategies

Diversity: Minimum 5 plant families in each garden area
Soil Health: Balanced nutrition prevents weakness
Monitoring: Weekly inspection of susceptible plants
Timing: Planting to avoid peak pest seasons
Trap Crops: Nasturtiums for aphids, mustard for flea beetles

Common Mediterranean Pests & Organic Solutions

Pest	Affected Crops	Organic Management
Cabbage Moth	Brassicas	Row covers, Bacillus thuringiensis applications
Slugs & Snails	Leafy greens, seedlings	Coffee grounds barrier, beer traps, evening collection
Aphids	Many crops, especially in spring	Insecticidal soap, neem oil, ladybug encouragement
Tomato Hornworm	Solanaceae family	Hand picking, Bacillus thuringiensis, companion planting with borage
Mediterranean Fruit Fly	Fruit trees	Yellow sticky traps, mass trapping, fruit bagging
Cabbage Root Fly	Brassicas	Collar barriers, delayed planting, beneficial nematodes
Spider Mites	Many crops in hot, dry conditions	Regular water spraying, neem oil, predatory mites
Olive Fruit Fly	Olive trees	Kaolin clay application, early harvest

Beneficial Insect Encouragement

Hedgerows: Native flowering plants along garden edges
Insect Hotels: Positioned in Zone 5 areas
Water Sources: Shallow dishes with stones for insect drinking
Permanent Habitat: Undisturbed areas for beneficial insect lifecycle completion

6. HARVEST & PRESERVATION PLAN

MONTHLY HARVEST CALENDAR

JANUARY

Fresh Harvest: Kale, collards, winter lettuce, mache, claytonia, leeks
Stored Foods: Winter squash, potatoes, onions, garlic, dried beans
Preservation Focus: Sprouting beans and seeds for fresh nutrients

FEBRUARY

Fresh Harvest: Winter greens, overwintered spinach, Brussels sprouts
Stored Foods: Root vegetables, winter squash, preserved foods
Preservation Focus: Last of winter stores, planning for spring abundance

MARCH

Fresh Harvest: Spring greens, early peas, overwintered kale
Stored Foods: End of winter squash, remaining root crops
Preservation Focus: Quick fermentation of spring greens

APRIL

Fresh Harvest: Spring lettuce, spinach, radishes, spring onions, peas
Stored Foods: Last of storage crops
Preservation Focus: Dehydrating spring herbs, freezing spring greens

MAY

Fresh Harvest: Late spring greens, strawberries begin, snap peas, early potatoes
Stored Foods: Minimal - transition month
Preservation Focus: Freezing strawberries, drying spring herbs

JUNE

Fresh Harvest: Summer squash begins, beans, berries, early tomatoes, apricots
Stored Foods: First garlic harvest curing
Preservation Focus: Jam making, freezing berries

JULY

Fresh Harvest: Tomatoes, peppers, eggplant, cucumbers, summer squash, berries
Stored Foods: Garlic and onions curing
Preservation Focus: Main tomato processing, pickling cucumbers

AUGUST

Fresh Harvest: Peak summer abundance - tomatoes, peppers, melons, stone fruits
Stored Foods: Onions, garlic fully cured
Preservation Focus: Sauce making, dehydrating excess, fruit preservation

SEPTEMBER

Fresh Harvest: Late summer crops, apples, pears begin, fall raspberries
Stored Foods: Onions, garlic, early potatoes
Preservation Focus: Main apple/pear processing, tomato sauces

OCTOBER

Fresh Harvest: Fall greens, root crops, pumpkins, winter squash, late apples
Stored Foods: Early storage crops
Preservation Focus: Root cellaring, winter squash curing

NOVEMBER

Fresh Harvest: Late fall greens, Brussels sprouts, leeks, late root crops
Stored Foods: Apples, winter squash, onions, garlic, potatoes
Preservation Focus: Last fermentation batches

DECEMBER

Fresh Harvest: Winter protected greens, mache, claytonia
Stored Foods: Full storage access - roots, squash, preserves
Preservation Focus: Assessment of stores, planning for spring

PRESERVATION METHODS BY FOOD TYPE

Vegetables

Tomatoes: Sauce, sun-dried, dehydrated, frozen whole
Greens: Blanched and frozen, dehydrated for powders
Root Crops: Cool storage in sand, cellaring
Peppers: Roasted and frozen, dehydrated, fermented
Summer Squash: Dehydrated chips, frozen for soups
Winter Squash: Cured for 3+ months storage
Beans: Dry fully on plants, shell and store
Brassicas: Fermented (kimchi, sauerkraut), blanched and frozen

Fruits

Berries: Frozen whole, dehydrated, jams without added sugar
Stone Fruits: Dehydrated, frozen, fruit leather
Apples/Pears: Cool storage, dehydrated, applesauce
Citrus: Juice frozen in ice cubes, zest dehydrated
Grapes: Dehydrated as raisins, juice fermentation

Herbs & Aromatics

Mediterranean Herbs: Air dried bundles, herb salts, herb oils
Basil: Frozen in ice cubes with olive oil, pesto bases
Garlic: Braided for air storage, fermented black garlic
Onions: Braided, dehydrated flakes, frozen diced

Nuts & Seeds

Tree Nuts: Dried and stored in sealed containers
Sunflower Seeds: Roasted, stored in cool conditions
Flaxseeds: Ground fresh weekly, whole seeds in freezer

STORAGE REQUIREMENTS & DURATION

Food Category	Storage Method	Duration	Optimal Conditions
Winter Squash	Cured, cool dry storage	6-12 months	10-15°C, 50-70% humidity
Root Vegetables	Sand storage, root cellar	4-8 months	0-4°C, 90-95% humidity
Onions & Garlic	Braided, hung storage	6-12 months	Cool, dry, ventilated
Potatoes	Dark, cool storage	4-6 months	4-7°C, high humidity
Dried Legumes	Sealed containers	2-3 years	Cool, dry, dark
Frozen Vegetables	Vacuum sealed	8-12 months	-18°C
Dehydrated Foods	Airtight containers	1-2 years	Cool, dry, dark
Fermented Foods	Refrigerated	6-12 months	0-4°C
Canned Preserves	Pantry storage	1-2 years	Cool, dark

SEED SAVING PROTOCOLS

Priority Seeds for Self-Sufficiency

Beans: Allow pods to dry on plant, harvest when rattling
Peas: Save from first spring harvest for best adaptation
Tomatoes: Ferment seeds 3-5 days before drying
Peppers: Allow to fully ripen, remove seeds, dry thoroughly
Lettuce: Allow to bolt and form seeds, collect when dry
Herbs: Collect when seed heads are brown and dry

Seed Storage System

Drying: Silica gel packets in sealed containers for 2 weeks
Storage: Paper envelopes inside airtight containers
Labeling: Variety, harvest date, parent plant characteristics
Testing: Annual germination tests for viability
Rotation: Use oldest seeds first, replace after 3-5 years

7. YEAR-ROUND MEAL PLANNING

SEASONAL EATING FRAMEWORK

WINTER (December-February)

Core Foods Available: Stored root vegetables, winter squash, preserved tomatoes, dried beans, stored grains, winter greens, citrus, nuts

Weekly Meal Structure:

Breakfast: Oatmeal with nuts, dried fruit, fresh citrus
Lunch: Hearty soups using stored beans, root vegetables, preserved tomatoes
Dinner: Grain bowls with roasted root vegetables, sauerkraut, tahini dressing
Snacks: Nuts, dehydrated fruit, fresh winter greens in smoothies

Key Recipe Categories:

Bean and vegetable stews
Roasted root vegetable medleys
Fermented vegetable sides
Warming spice teas

SPRING (March-May)

Core Foods Available: Spring greens, peas, early vegetables, last of storage crops, strawberries (late spring)

Weekly Meal Structure:

Breakfast: Green smoothies with spring greens, fresh fruit
Lunch: Large salads with variety of spring greens, pea shoots
Dinner: Light grain bowls, steamed vegetables, fresh herbs
Snacks: Fresh pea pods, early berries, herb teas

Key Recipe Categories:

Raw and lightly steamed vegetable dishes
Fresh herb pestos and sauces
Spring cleaning detox smoothies
Light grain and legume salads

SUMMER (June-August)

Core Foods Available: Abundant fresh vegetables, berries, stone fruits, herbs, early nuts

Weekly Meal Structure:

Breakfast: Fresh fruit bowls, chia puddings with berries
Lunch: Raw soups, large salads with variety of vegetables
Dinner: Grilled vegetables, fresh salsas, cold grain dishes
Snacks: Fresh fruit, raw vegetables with hummus

Key Recipe Categories:

Cold soups (gazpacho variations)
Raw vegetable dishes
Fresh fruit desserts
Preservation cooking (sauces, jams)

FALL (September-November)

Core Foods Available: Root vegetables, winter squash, apples/pears, nuts, late harvest vegetables, preservation surplus

Weekly Meal Structure:

Breakfast: Warm grain porridges with fall fruits, nuts
Lunch: Hearty salads with roasted vegetables, nuts, seeds
Dinner: Roasted vegetable dishes, warming stews, grain pilafs
Snacks: Fresh apples, nuts, seed crackers

Key Recipe Categories:

Roasted vegetable combinations
Apple and pear dishes
Warming grain and legume dishes
Nut and seed preparations

WEEKLY MEAL PLANNING TEMPLATE

SAMPLE SUMMER WEEK (Peak Abundance)

MONDAY

Breakfast: Berry smoothie bowl with ground flaxseed
Lunch: Gazpacho with garden vegetables, whole grain bread
Dinner: Ratatouille with fresh herbs, quinoa pilaf
Snacks: Fresh peaches, cucumber with hummus

TUESDAY

Breakfast: Oatmeal with fresh berries and walnuts
Lunch: Large garden salad with variety of greens, chickpea protein
Dinner: Grilled eggplant and zucchini with tahini sauce, brown rice
Snacks: Cherry tomatoes, handful of almonds

WEDNESDAY

Breakfast: Green smoothie with kale, apple, berries
Lunch: Cold cucumber soup, whole grain crackers
Dinner: Stuffed bell peppers with lentils and vegetables
Snacks: Melon slices, sunflower seeds

THURSDAY

Breakfast: Chia pudding with fresh fruit
Lunch: Tomato and basil salad with white beans
Dinner: Summer vegetable curry with brown rice
Snacks: Fresh corn on the cob, herb tea

FRIDAY

Breakfast: Fresh fruit salad with ground flaxseed
Lunch: Raw zucchini noodles with pesto
Dinner: Bean and vegetable chili with cornbread
Snacks: Grapes, mixed nuts

SATURDAY (Batch Cooking Day)

Breakfast: Smoothie bowl with garden berries
Lunch: Leftover chili with fresh greens
Dinner: Grilled vegetable platter with hummus, quinoa salad
Prep: Make sauces, wash and prep vegetables for week

SUNDAY

Breakfast: Warm quinoa porridge with fruit
Lunch: Large composed salad with seasonal vegetables
Dinner: Simple pasta with fresh tomato sauce and basil
Prep: Plan next week’s meals based on garden availability

SAMPLE WINTER WEEK (Storage Foods)

MONDAY

Breakfast: Steel-cut oats with walnuts, dried fruit, cinnamon
Lunch: Lentil and root vegetable soup
Dinner: Roasted winter squash with quinoa, sauerkraut
Snacks: Apple slices with almond butter

TUESDAY

Breakfast: Smoothie with frozen berries, spinach, banana
Lunch: Chickpea and vegetable curry with stored tomatoes
Dinner: Baked sweet potato with black beans, steamed kale
Snacks: Handful of walnuts, herbal tea

WEDNESDAY

Breakfast: Quinoa porridge with dried fruit and nuts
Lunch: Split pea soup with stored vegetables
Dinner: Brown rice bowl with roasted root vegetables, tahini dressing
Snacks: Stored apples, sunflower seeds

THURSDAY

Breakfast: Oatmeal with ground flaxseed and preserved fruit
Lunch: Bean and barley stew
Dinner: Mashed cauliflower with lentil gravy, sauerkraut
Snacks: Celery with almond butter

FRIDAY

Breakfast: Green smoothie with frozen fruit, fresh winter greens
Lunch: Vegetable soup with white beans
Dinner: Stuffed acorn squash with wild rice and cranberries
Snacks: Mixed nuts, herbal tea

SATURDAY

Breakfast: Warm grain cereal with nuts and dried fruit
Lunch: Hearty minestrone with pasta
Dinner: Roasted Brussels sprouts with chickpeas, brown rice
Prep: Batch cook grains and legumes

SUNDAY

Breakfast: Chia pudding with winter fruit compote
Lunch: Leftover soup with whole grain bread
Dinner: Simple pasta with preserved tomato sauce, nutritional yeast
Prep: Plan week based on stored food inventory

NUTRITIONAL BALANCING GUIDELINES

Daily Checklist for Optimal Nutrition

3 servings legumes: Beans, lentils, peas in various forms
1 serving berries: Fresh in season, frozen/dried in winter
3 servings other fruits: Fresh, emphasizing variety
1 serving cruciferous vegetables: Rotate through different types
2 servings leafy greens: Raw and cooked preparations
2 servings other vegetables: Wide variety for micronutrients
1 serving nuts/seeds: Focus on walnuts and flaxseeds
3 servings whole grains: Variety including oats, quinoa, brown rice
1 serving herbs/spices: Turmeric, garlic, other fresh herbs
Water and herbal teas: From garden herbs when possible

Seasonal Adaptation Strategies

Winter: Focus on stored nutrients, increase caloric density with nuts and grains
Spring: Emphasize fresh greens for spring cleaning, lighter meals
Summer: Raw foods when possible, maximum fresh vegetable intake
Fall: Building foods for winter preparation, warming spices

8. IMPLEMENTATION TIMELINE

YEAR 1: ESTABLISHMENT PHASE

IMMEDIATE PRIORITIES (First 3 Months)

Infrastructure Development:

Install rainwater collection system (minimum 5000L capacity)
Set up basic composting system (3-bin method)
Establish 6-8 intensive raised beds for immediate production
Create basic tool storage and potting area

Initial Plantings:

Start with fast-growing, high-nutrition crops: lettuce, spinach, radishes, peas
Plant perennial herbs: rosemary, thyme, oregano, sage
Establish strawberry bed with day-neutral varieties
Start first fruit trees: 2-3 varieties adapted to local climate

Soil Development:

Conduct comprehensive soil test
Begin sheet mulching on all future growing areas
Start collecting organic matter for composting
Apply initial mineral amendments based on soil test

MONTHS 4-6

Expanded Production:

Complete 12-15 raised beds for full seasonal rotation
Plant summer heat-loving crops with proper support systems
Establish herb spiral near kitchen
Install basic drip irrigation system

Food Forest Beginning:

Plant nitrogen-fixing trees (leguminous species)
Begin establishing windbreak hedgerow
Add berry bushes: raspberries, blackberries
Create swales for water capture

MONTHS 7-12

System Integration:

Complete basic permaculture zones
Establish cover crop rotation system
Begin seed saving program with easy crops
Install cold frames for season extension

Production Scaling:

Achieve 40-50% fresh vegetable self-sufficiency
Begin basic preservation activities (freezing, drying)
Expand herb production for teas and seasoning
First nuts harvest from any existing trees

YEAR 2: EXPANSION PHASE

SYSTEM ENHANCEMENT

Advanced Infrastructure:

Upgrade rainwater storage to 10,000L+ capacity
Build root cellar or improve cool storage
Install greenhouse or large hoop house
Create dedicated seed-starting area

Production Expansion:

Double growing space with improved bed systems
Add grain production area (small-scale wheat, oats)
Expand berry production significantly
Add more diverse fruit tree varieties

Soil & Fertility:

Implement biological soil enhancement (beneficial microorganisms)
Establish permanent compost production system
Create areas for nitrogen-fixing cover crops
Begin biochar production and incorporation

KNOWLEDGE DEVELOPMENT

Complete permaculture design course or extensive self-study
Join local seed-swapping networks
Begin advanced grafting for fruit tree diversity
Document what works best in local conditions

PRODUCTION GOALS

Achieve 70-80% fresh vegetable self-sufficiency
Begin preserving surplus for winter consumption
Establish reliable herb medicine cabinet
First significant fruit harvests from plantings

OPTIMIZATION FOCUS

System Efficiency:

Fine-tune irrigation for maximum water efficiency
Optimize crop rotations based on two years of experience
Streamline preservation workflows
Improve pest and disease management strategies

Advanced Techniques:

Implement companion planting guilds throughout garden
Develop mycorrhizal networks in food forest areas
Perfect timing of successive plantings
Expand fermentation and preservation skills

Self-Sufficiency Push:

Add protein-rich crops (expand legume production)
Include oil-producing crops (sunflowers, flax)
Establish reliable grain production
Create comprehensive herb medicine garden

PRODUCTION GOALS

Achieve 85-90% vegetable self-sufficiency year-round
Produce enough preserved foods for winter independence
Generate surplus for sharing or local trade
Establish reliable seed production for all staple crops

YEAR 5: FULL INDEPENDENCE VISION

MATURE SYSTEM CHARACTERISTICS

Complete Integration:

All garden zones functioning in harmony
Minimal external inputs needed (95% self-sufficient for fertilizer)
Water needs met entirely by rainwater harvesting and conservation
Complex beneficial insect and pollinator ecosystem established

Production Achievements:

95%+ food independence achieved
Reliable surplus production for community sharing
Complete seed sovereignty for all staple crops
Diverse preservation methods providing year-round nutrition

Advanced Features:

Mature food forest producing nuts, fruits, and medicines
Small livestock integration (chickens for eggs if desired)
Advanced fermentation and food preservation systems
Teaching garden ready to share knowledge with others

SYSTEM RESILIENCE

Multiple backup systems for water, fertility, and pest management
Genetic diversity built into all crop categories
Climate change adaptability built into plant selection
Community connections for knowledge and resource sharing

INVESTMENT TIMELINE

YEAR 1 BUDGET ESTIMATE

Infrastructure: €2,000-3,000 (rainwater, beds, basic tools)
Plants & Seeds: €300-500
Soil Amendments: €200-400
Total: €2,500-3,900

ONGOING ANNUAL COSTS (Years 2-5)

Seeds & Plants: €200-400
Infrastructure Improvements: €500-1,000
Tools & Maintenance: €100-300
Total: €800-1,700/year

RETURN ON INVESTMENT

Year 1: 30-40% food cost reduction
Year 3: 70-80% food cost reduction
Year 5: 90%+ food cost reduction + surplus value

9. APPENDICES

SEED SAVING GUIDE FOR MEDITERRANEAN CLIMATE

OPTIMAL TIMING FOR PORTUGUESE CONDITIONS

Crop	Collection Time	Processing Method	Storage Duration
Tomatoes	Fully ripe, soft fruit	Ferment 3-5 days, wash, dry	4-6 years
Peppers	Fully mature, colored	Remove seeds, air dry 2 weeks	2-4 years
Beans	Pods dry and rattling	Shell when completely dry	3-5 years
Lettuce	Seeds brown, fluffy	Cut seed heads, screen clean	3-5 years
Radish	Seed pods brown, papery	Thresh pods, winnow clean	4-5 years
Carrots	Second year, umbels brown	Cut umbels, rub seeds free	3-4 years
Onions	Second year, seeds black	Cut seed heads when dry	1-2 years
Herbs	Flowers fully developed	Cut stems, hang dry, thresh	2-4 years

CROSS-POLLINATION PREVENTION

Wind-Pollinated: Corn, beets, spinach - separate by 400m or time isolation
Insect-Pollinated: Squash, cucumbers - separate by 800m or bag flowers
Self-Pollinated: Tomatoes, peppers, beans, peas - minimal separation needed

SEED STORAGE SYSTEM

Drying Protocol:

Harvest at proper maturity
Initial air drying 1-2 weeks
Final drying with silica gel packets
Moisture content below 5% before storage

Storage Containers:

Paper envelopes for breathable storage
Glass jars with tight lids for final storage
Label with variety, date, source plant characteristics
Store in cool (below 10°C), dark, dry location

Viability Testing:

Test 10 seeds annually on damp paper towel
Minimum 80% germination rate for saving
Replace stock when germination drops below 60%

LOCAL PORTUGUESE RESOURCES

HEIRLOOM SEED SOURCES

Sementes Vivas (Living Seeds) - Portuguese heirloom variety specialists
Centro de Estudos Florestais - Native and adapted tree varieties
Local Agricultural Cooperatives - Regional variety expertise
Seed Swaps - Connect with “Permacultura Portugal” Facebook groups

SPECIALIZED NURSERIES

Viveiros do Ribatejo - Fruit trees adapted to central Portugal
Plantas Aromáticas do Alentejo - Mediterranean herbs and medicinals
Local Market Vendors - Often source from small local growers

TRADITIONAL PORTUGUESE VARIETIES TO SEEK

Couve Tronchuda Portuguesa - Traditional Portuguese cabbage
Feijão Frade - Black-eyed peas, drought tolerant
Abóbora Menina - Traditional Portuguese pumpkin
Tomate Coração de Boi - Large, flavorful Portuguese tomato
Pimento de Padrón - Traditional Iberian pepper

PORTUGUESE PLANTING TRADITIONS & FOLKLORE

LUNAR PLANTING CALENDAR

Traditional Portuguese farmers plant by moon phases:

New Moon: Root crops, underground growth
Waxing Moon: Leafy vegetables, above-ground growth
Full Moon: Fruit bearing crops, seeds
Waning Moon: Pruning, harvesting for storage

TRADITIONAL TIMING SAYINGS

“Pelo São José, fava-se” (By St. Joseph’s Day - March 19, plant fava beans)
“Em Abril, águas mil” (In April, thousands of waters - prepare for rain)
“Maio florido, celeiro farto” (Flowery May, full granary)
“São João, colher o pão” (St. John’s Day - June 24, harvest grain)

COMPANION PLANTING WISDOM

Plant garlic with roses to prevent aphids
Grow rosemary near cabbage family for pest protection
Basil near tomatoes for flavor improvement and pest control
Marigolds throughout garden as general pest deterrent

CLIMATE CHANGE ADAPTATIONS FOR PORTUGAL

PROJECTED CHANGES (2025-2050)

Temperature: Average increase of 2-3°C
Rainfall: Decreased summer precipitation, more intense winter storms
Extreme Weather: More frequent heat waves, occasional severe frost
Growing Season: Extended by 3-4 weeks

ADAPTATION STRATEGIES

Heat Resilience:

Increase shade structures for sensitive crops
Select heat-tolerant varieties of traditional crops
Expand water storage capacity
Focus on drought-resistant perennials

Water Conservation:

Increase mulching to 7-10cm thickness
Install more extensive swale systems
Consider deficit irrigation strategies for some crops
Expand rainwater harvesting capacity

Genetic Diversity:

Maintain multiple varieties of each crop type
Include wild relatives and landraces in breeding programs
Participate in seed exchanges to maintain broad genetic base
Document and preserve local adapted varieties

Seasonal Adjustments:

Extend growing season into December and January
Provide summer afternoon shade for traditional cool-season crops
Time plantings to avoid predicted extreme weather periods
Develop moveable protection systems for flexibility

EMERGENCY PREPAREDNESS

Backup Water Sources: Multiple collection points and storage
Portable Shade: Moveable structures for extreme heat protection
Diverse Planting Sites: Multiple microclimates reduce risk
Preservation Skills: Multiple methods to handle surplus during good years
Community Networks: Relationships for mutual support during difficult seasons

FINAL IMPLEMENTATION NOTES

SUCCESS METRICS

Track these key indicators of progress toward food independence:

Year 1:

40% of fresh vegetables from garden
Basic preservation skills developed
Soil health improving (organic matter increasing)

Year 3:

80% of vegetables and fruits from property
Surplus production for preservation/sharing
Complete seed sovereignty for staple crops

Year 5:

95% food independence achieved
Teaching others from your experience
System requires minimal external inputs

COMMUNITY ENGAGEMENT

Join local permaculture groups
Participate in seed swaps and plant exchanges
Share surplus with neighbors to build relationships
Consider hosting garden tours or workshops

DOCUMENTATION

Keep detailed garden journal with weather, plantings, harvests
Photo documentation of seasonal progression
Track which varieties perform best in your specific conditions
Record preservation methods and storage success rates

Created specifically for plant-based families in Gaeiras, Portugal, integrating nutritionfacts.org nutritional guidelines with proven permaculture principles for Mediterranean climates.>)

🪴 PAR Digital Garden

Explorer

ULTIMATE PERMACULTURE FOOD INDEPENDENCE PLAN

For a Plant-Based Family in Gaeiras, Portugal (Zone 9b/10a)

1. EXECUTIVE SUMMARY

2. GARDEN DESIGN & PERMACULTURE IMPLEMENTATION

Permaculture Zoning & Layout

Zone 0: Home

Zone 1: Intensive Vegetables (0-15m from home)

Zone 2: Main Annual Production (15-30m)

Zone 3: Food Forest & Orchard (30-50m)

Zone 4: Water Management & Fertility Production (Throughout property)

Zone 5: Semi-Wild & Medicinal (Property edges)

Water Management Systems

Rainwater Harvesting

Passive Water Conservation

Efficient Irrigation

Soil Building Strategies

Initial Soil Development

Ongoing Fertility

Microorganisms

Microclimate Creation

Summer Cooling Strategies

Winter Warming Techniques

Wind Protection

3. SEASONAL PLANTING CALENDAR

WINTER (December-February)

SPRING (March-May)

SUMMER (June-August)

AUTUMN (September-November)

COMPANION PLANTING GUIDE

CROP ROTATION PLAN (4-Year Cycle)

Year 1

Year 2

Year 3

Year 4

4. NUTRITIONAL ANALYSIS & PLANNING

Key Nutrient Sources from Garden Production

Daily Dozen Foods & Garden Implementation

Key Plants for Heart Disease & Cancer Prevention

Cruciferous Vegetables (Year-round production through succession planting)

Berries (Permanent plantings with seasonal harvests)

Allium Family (Focus on preservation for year-round availability)

Other Cancer-Fighting Foods

Heart-Healthy Foods

Seasonal Nutrient Availability Chart

5. MAINTENANCE SCHEDULE

SEASONAL FOCUS AREAS

WINTER (December-February)

SPRING (March-May)

SUMMER (June-August)

FALL (September-November)

WEEKLY MAINTENANCE CHECKLIST BY SEASON

WINTER WEEKLY TASKS

SPRING WEEKLY TASKS

SUMMER WEEKLY TASKS

FALL WEEKLY TASKS

MONTHLY TASKS CALENDAR

JANUARY

FEBRUARY

MARCH

APRIL

MAY

JUNE

JULY

AUGUST

SEPTEMBER

OCTOBER

NOVEMBER

DECEMBER

PEST MANAGEMENT APPROACHES

Prevention Strategies

Common Mediterranean Pests & Organic Solutions

Beneficial Insect Encouragement

6. HARVEST & PRESERVATION PLAN

MONTHLY HARVEST CALENDAR

JANUARY

FEBRUARY

MARCH

APRIL