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Posts tagged ‘how to grow food’

Super Soil Skills For Happy Veggies

LEARN HOW TO BUILD PHENOMENAL SOIL, AND IMPROVE THE QUALITY AND YIELD OF YOUR HOME-GROWN FOOD

You might have heard that “good soil” is essential to a thriving, resilient garden, but what is “good soil” and how do we make it? We’re partnering with Fat Pig Farm to bring you a jam-packed day where we introduce you to Soil Skills for Happy Veggies – Join us to learn how to improve your food-growing, with skills that you’ll have for the rest of your life.

YOU’LL GET TO LEARN ALL ABOUT…

  • Soil: If you want to grow good food, you’re going to need to know about soil – this is the key to nutritious food production. We’ll introduce you to the soil food web and explore a range of soil preparation methods for different contexts.
  • Improving soil fertility: We’ll look at a range of DIY techniques you can create at home to improve your soil and plant health, including compost, worm farms and liquid fertilisers.
  • Preparing a garden bed: Get hands-on experience in preparing your beds and soil for planting.
  • Introduction to veggie growing*: We’ll introduce you to a range of veggie growing techniques (seed raising mix, sowing seeds, transplanting seedlings)*.
  • Garden troubleshooting: living with weeds and insects.

WHO SHOULD COME TO THIS WORKSHOP?

We’ve designed this workshop as an introduction for folks wanting to get started in growing their own food and for people looking for some extra guidance in refining their soils skills. If you’re looking for a more in-depth beginners course, with equal focus on soil AND good growing, check out our 2-day, hands-on Real Skills For Growing Food workshop.

STUDENTS RECEIVE

  • Full catering by Fat Pig Farm – it’s going to be delicious,
  • Recipes for compost, homemade liquid fertilisers and soil remediation to get you growing,
  • A Soil Kit to help you get to know your soil,
  • An invitation to an optional dinner on the Saturday night (additional cost applies),
  • Some solid time in Fat Pig Farm’s market garden where you’ll see strategies you can apply to your small or large garden,
  • Extensive course notes on everything we cover over the weekend, and
  • Skills and knowledge useful for the rest of your life!

“Thank you for an incredible course – the teachers were so generous with their wisdom. It’s really given me the confidence to get into my garden and make great soil – I’ve already started my first hot compost, there’s no stopping me now!”

CATERING

Fat Pig Farm will spoil you with food to fill your belly, warm your hearts and inspire you to grow your own. Think hearty soups filled with fresh veggies from the garden, Fat Pig ham on bread straight from their wood-fired oven, plus cakes and scones inspired by summer’s preserves.

Fat Pig Farm is nestled in Glaziers Bay, 10 minutes from Cygnet and is home to Sadie Chrestman and Gourmet Farmer, Matthew Evans. As a working farm, they run a market garden, mixed fruit and nut orchards, chickens, bees, some milking cows and raise pigs. They also have a delightful restaurant, open for weekly lunches and occasional cooking workshops.

HOW DO I GET THERE?

You’ll be provided with clear directions on how to get there prior to the course.

YOUR TEACHERS

Nadia Danti is head market gardener at Fat Pig Farm and brings years of market gardening experience and has travelled the world working with some of the best growers out there to learn the skills she needed. Nadia is passionate about soil health and understanding the ecosystem under our feet, as well as supporting people to connect to their local food system and empowering them to grow some of their own food in whatever sized space they have!

.

.

.

Sadie Chrestman: Together with Matthew, Sadie has developed Fat Pig Farm into the diverse, productive landscape it is today. With an enthusiasm that stuns, she has help create a market garden overflowing with delicious and nutritious food and healthy soils. Incredibly generous with her time and knowledge, all who learn from her are better off for it!

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.

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ACCOMMODATION

For folks travelling from afar – there are a wealth of local options for you to choose from, CLICK HERE to see a huge range of options put together by our friends at the Cygnet Folk Festival. Please note, due to Covid-19 some of these venues may not be up and running yet.

CANCELLATION POLICY

There is no refund available for this course. If you’re unable to make it we encourage you to pass your place onto friends or family – alternatively you’re welcome to put it towards one of our future courses.

COVID-19

Please note, this workshop will be run in accordance to Covid-19 guidelines recommended at the time. If you are unwell with flu like symptoms we ask you to please not attend the workshop – contact us beforehand to discuss options.

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Real Skills For Growing Food

TWO DAYS OF HANDS-ON LEARNING, EQUIPPING YOU WITH THE SKILLS TO GROW FOOD IN YOUR OWN HOME.

 

We’re partnering with Fat Pig Farm to bring you two days of hands-on Real Skills for Growing Food. Join us to learn the foundations as we take you from soil to seeds, poop (manure!) to propagation and get you growing your own food at home – skills that you’ll have for the rest of your life.

YOU’LL GET TO LEARN ALL ABOUT…

  • Soil: If you want to grow good food, you’re going to need to know about soil – this is the key to nutritious food production. We’ll introduce you to the soil food web and explore a range of soil preparation methods for different contexts.
  • Compost: Learn about a range of compost techniques and help build a big compost pile.
  • Improving soil fertility: We’ll look at a range of DIY techniques you can create at home to improve your soil and plant health, including worm farms and liquid fertilisers.
  • Garden beds and tools: Help prepare a garden bed, and get to know Fat Pig Farm’s favourite tools for weed management and planting.
  • Propagation: Empower yourself to grow food from scratch – we’ll look at everything from making your own seed raising mix, planting seeds, and growing plants from cuttings.
  • Vegetable growing: We’ll introduce you to growing both annual and perennial vegetables so you can create diverse, edible gardens.
  • Planning your veggie patch: We introduce important considerations for planning a garden design and seasonal planting schedules.
  • Garden troubleshooting: Take a look at practical approaches to living with weeds and pests.

WHO SHOULD COME TO THIS WORKSHOP?

We’ve designed this workshop as an introduction for folks wanting to get started in growing their own food and for people looking for some extra guidance in refining their growing skills. We cover the essential skills and knowledge to set you up for success in your garden. 

STUDENTS RECEIVE

  • Full catering by Fat Pig Farm – it’s going to be delicious,
  • An invitation to an optional dinner on the Saturday night (additional cost applies),
  • Some solid time in Fat Pig Farm’s market garden where you’ll see strategies you can apply to your small or large garden,
  • Seasonal vegetable seedlings to get you growing,
  • Extensive course notes on everything we cover over the weekend, and
  • Skills and knowledge useful for the rest of your life!

“The attention to detail was great – this makes everything run smoothly and comfortably. And the gifts were amazing! Not only did I have a wonderful weekend, I came away with so much stuff! Thank you”.

CATERING

Fat Pig Farm will spoil you with food to fill your belly, warm your hearts and inspire you to grow your own. Think hearty soups filled with fresh veggies from the garden, Fat Pig ham on bread straight from their wood fired oven, plus cakes and scones inspired by summer’s preserves.

SATURDAY NIGHT FARM FEAST

All students plus their friends and family are invited to join us for a yarn and a cider over slow roasted farm grown goodness.

Please note, dinner is an optional extra to the daily workshops and costs an additional $90 per person. This is a wonderful chance to bring your family and friends along to soak up the hands-on learning vibes and enjoy the weekend with you.

*And yes, we can easily cater for people with different dietary needs.

Fat Pig Farm is nestled in Glaziers Bay, 10 minutes from Cygnet and is home to Sadie Chrestman and Gourmet Farmer, Matthew Evans. As a working farm, they run a market garden, mixed fruit and nut orchards, chickens, bees, some milking cows and raise pigs. They also have a delightful restaurant, open for weekly lunches and occasional cooking workshops.

HOW DO I GET THERE?

You’ll be provided with clear directions on how to get there prior to the course.

YOUR TEACHERS

Nadia Danti is head market gardener at Fat Pig Farm and brings years of market gardening experience and has travelled the world working with some of the best growers out there to learn the skills she needed. Nadia is passionate about soil health and understanding the ecosystem under our feet, as well as supporting people to connect to their local food system and empowering them to grow some of their own food in whatever sized space they have!

.

.

.

Sadie Chrestman: Together with Matthew, Sadie has developed Fat Pig Farm into the diverse, productive landscape it is today. With an enthusiasm that stuns, she has help create a market garden overflowing with delicious and nutritious food and healthy soils. Incredibly generous with her time and knowledge, all who learn from her are better off for it!

.

.

.

.

James DaCosta has worked on a huge range of small farms across Tasmanian including running the Hobart City Farm for 6 years (since closed). Originally from NW Tasmania, he was reared on the rich red soils of that region where he grew large and strong like a Kennebec (potato). He is a gardener, bee keeper, and permaculture designer. A natural teacher, James has a knack for inspiring and equipping people with the skills they need to get growing!

 

Firstly, thank you for a thoroughly enjoyable and educational course. As experienced growers, we were impressed that you covered so many areas so that inexperienced and experienced growers could walk away with something of value. It was a really positive feeling to walk away with a book, seedlings, trays, seeds, cuttings etc – was most generous and will be a great ongoing reminder of where we started (dead or not ;-)). Thank you so much everyone. You are great bunch!

.

ACCOMMODATION

For folks travelling from afar – there are a wealth of local options for you to choose from, CLICK HERE to see a huge range of options put together by our friends at the Cygnet Folk Festival. Please note, due to Covid-19 some of these venues may not be up and running yet.

CANCELLATION POLICY

There is no refund available for this course. If you’re unable to make it we encourage you to pass your place onto friends or family – alternatively you’re welcome to put it towards one of our future courses.

Covid-19

Please note, this workshop will be run in accordance to Covid-19 guidelines recommended at the time. If you are unwell with flu like symptoms we ask you to please not attend the workshop – contact us beforehand to discuss options.

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Grow Your Own Food: Okines #3

HANDS-ON LEARNING, EQUIPPING YOU WITH THE SKILLS TO GROW FOOD IN YOUR OWN HOME.

We’re partnering with Okines Community Garden in Dodges Ferry to bring you a special 6-part series of hands-on permaculture skills. This is workshop #3, Grow Your Own Food and it goes hand-in-hand with #2 Super Soil Skills. Join us to learn the foundations as we take you from soil to seeds, poop (manure!) to propagation and get you growing your own food at home – skills that you’ll have for the rest of your life.

If you live in the South East coastal region, you might be eligible for a phenomenal subsidy* to access these courses. To access this discount please type your postcode into the “coupon” field at checkout. If your postcode fall subsidised area, your ticket price will be reduced to $150 before you pay.

YOU’LL GET TO LEARN ALL ABOUT…

  •  Vegetable growing: We’ll introduce you to growing both annual and perennial vegetables so you can create diverse, edible gardens.
  • Planning your veggie patch: We introduce important considerations for planning and looking after a garden (design considerations, protection, crop rotation etc)
  • Garden troubleshooting: take a look at practical approaches to living with weeds and insects
  • Propagation: empower yourself to grow your own food from scratch – we’ll look at everything from making your own seed raising mix, sowing seeds, and growing plants from cuttings

 

WHO SHOULD COME TO THIS WORKSHOP?

We’ve designed this workshop as an introduction for folks wanting to get started in growing their own food and for people looking for some extra guidance in refining their soil skills. To round out your learning, we recommend you take the previous course too, Super Soil Skills – because great soil, helps you grow great food. 

STUDENTS RECEIVE

  • Fully catered  – it’s going to be delicious,
  • Some solid time in the Okines’s Community Garden where you’ll see strategies you can apply to your small or large garden,
  • Peter Cundall’s “The Practical Australian Gardener”
  • Extensive course notes on everything we cover over the weekend, and
  • Skills and knowledge, useful for the rest of your life!

CATERING

Our caterers will spoil you with food to fill your belly, warm your hearts and inspire you to grow your own. And, of course, we can accommodate any dietary requirements.

Nestled in the Southern Beaches community of Dodges Ferry, Okines Community Garden is an inspiring place to learn, share knowledge and contribute directly to the wellbeing of the land and the people it supports. The gardens consist of mature fruit trees, over 30 raised veggie beds, chickens, bees and an outdoor kitchen providing a hub for shared outdoor meals and a workshop space. ‘The Garden’ is connected to Okines Community House – which provides added space for learning and undercover workshop needs.

HOW DO I GET THERE?

You’ll be provided with clear directions on how to get there prior to the course.

YOUR TEACHERS

Nadia Danti brings years of market gardening experience and has travelled the world working with some of the best growers out there to learn the skills she needed. Nadia is passionate about soil health and understanding the ecosystem under our feet, as well as supporting people to connect to their local food system and empowering them to grow some of their own food in whatever sized space they have!

.

.

...

James DaCosta has worked on a huge range of small farms across Tasmanian including running the Hobart City Farm for 6 years (since closed). Originally from NW Tasmania, he was reared on the rich red soils of that region where he grew large and strong like a Kennebec (potato). He is a gardener, bee keeper, and permaculture designer. A natural teacher, James has a knack for inspiring and equipping people with the skills they need to get growing!

.

.

Firstly, thank you for a thoroughly enjoyable and educational course. As experienced growers, we were impressed that you covered so many areas so that inexperienced and experienced growers could walk away with something of value. Thank you so much everyone. You are great bunch!

.

CANCELLATION POLICY

There is no refund available for this course. If you’re unable to make it we encourage you to pass your place onto friends or family – alternatively you’re welcome to put it towards one of our future courses.

Covid-19

Please note, this workshop will be run in accordance to Covid-19 guidelines recommended at the time. If you are unwell with flu-like symptoms we ask you to please not attend the workshop – contact us beforehand to discuss options.

Subsidies and Discounts

We have partnered with Okines to present this series of workshops for their region. Thanks to Okines, if you live in the Lower South East coast of Tasmania, you will qualify for a significant subsidy – each course will cost you just $150. We strongly encourage people living within the region to enrol, but these courses are also accessible to anyone that wants to join us! Areas that qualify for a subsidy extend from Sorell, to Swansea and down the coast to the whole peninsular, incorporating Dodges Ferry, Carlton, Primrose Sands and Dunalley.

*To get the discount, please enter your postcode in the “COUPON” section – if you are in a qualifying area, and it will automatically make your course $150.00.

**WANT TO LEARN EVERYTHING? Whether you are full-fee-paying or on the subsidised rate, if you purchase all 6 courses (see the full list below), you can get an extra 15% off the second series! To do this, buy the first three, then email us at admin@goodlifepermaculture.com.au and we will give you the special code. Huzzah for accessible learning!

Sign up to the Okines Series and get skills!

Series A: Available to book now

  1. Introduction to Permaculture
  2. Super Soil Skills (take this with #3 to become a gun gardener)
  3. Grow Your Own Food (perfect followup to #2)

Series B: Coming soon – 15% off Series 2 if you purchase all 6 courses**

  1. Beekeeping for Beginners
  2. Eat your Harvest: Ferments and cheese making
  3. Homemade Herbal Remedies and soap

Looking for something else? We run lots of workshops – register your interest here and we’ll let you know what’s coming up.

 

 

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Real Skills for Growing Food – March

TWO DAYS OF HANDS-ON LEARNING, EQUIPPING YOU WITH THE SKILLS TO GROW FOOD IN YOUR OWN HOME.

 

We’re partnering with Fat Pig Farm to bring you two days of hands-on Real Skills for Growing Food. Join us to learn the foundations as we take you from soil to seeds, poop (manure!) to propagation and get you growing your own food at home – skills that you’ll have for the rest of your life.

YOU’LL GET TO LEARN ALL ABOUT…

  • Soil: If you want to grow good food, you’re going to need to know about soil – this is the key to nutritious food production. We’ll introduce you to the soil food web and explore a range of soil preparation methods for different contexts.
  • Compost: Learn about a range of compost techniques and help build a big compost pile.
  • Improving soil fertility: We’ll look at a range of DIY techniques you can create at home to improve your soil and plant health, including worm farms and liquid fertilisers.
  • Garden beds and tools: Help prepare a garden bed, and get to know Fat Pig Farm’s favourite tools for weed management and planting.
  • Propagation: Empower yourself to grow food from scratch – we’ll look at everything from making your own seed raising mix, planting seeds, and growing plants from cuttings.
  • Vegetable growing: We’ll introduce you to growing both annual and perennial vegetables so you can create diverse, edible gardens.
  • Planning your veggie patch: We introduce important considerations for planning a garden design and seasonal planting schedules.
  • Garden troubleshooting: Take a look at practical approaches to living with weeds and pests.

WHO SHOULD COME TO THIS WORKSHOP?

We’ve designed this workshop as an introduction for folks wanting to get started in growing their own food and for people looking for some extra guidance in refining their growing skills. We cover the essential skills and knowledge to set you up for success in your garden. 

STUDENTS RECEIVE

  • Full catering by Fat Pig Farm – it’s going to be delicious,
  • An invitation to an optional dinner on the Saturday night (additional cost applies),
  • Some solid time in Fat Pig Farm’s market garden where you’ll see strategies you can apply to your small or large garden,
  • A copy of The Practical Australian Gardener by Peter Cundall,
  • Seasonal vegetable seedlings to get you growing,
  • Extensive course notes on everything we cover over the weekend, and
  • Skills and knowledge useful for the rest of your life!

“The attention to detail was great – this makes everything run smoothly and comfortably. And the gifts were amazing! Not only did I have a wonderful weekend, I came away with so much stuff! Thank you”.

CATERING

Fat Pig Farm will spoil you with food to fill your belly, warm your hearts and inspire you to grow your own. Think hearty soups filled with fresh veggies from the garden, Fat Pig ham on bread straight from their wood fired oven, plus cakes and scones inspired by summer’s preserves.

SATURDAY NIGHT FARM FEAST

All students plus their friends and family are invited to join us for a yarn and a cider over slow roasted farm grown goodness.

Please note, dinner is an optional extra to the daily workshops and costs an additional $90 per person. This is a wonderful chance to bring your family and friends along to soak up the hands-on learning vibes and enjoy the weekend with you.

*And yes, we can easily cater for people with different dietary needs.

Fat Pig Farm is nestled in Glaziers Bay, 10 minutes from Cygnet and is home to Sadie Chrestman and Gourmet Farmer, Matthew Evans. As a working farm, they run a market garden, mixed fruit and nut orchards, chickens, bees, some milking cows and raise pigs. They also have a delightful restaurant, open for weekly lunches and occasional cooking workshops.

HOW DO I GET THERE?

You’ll be provided with clear directions on how to get there prior to the course.

YOUR TEACHERS

Nadia Danti brings years of market gardening experience and has travelled the world working with some of the best growers out there to learn the skills she needed. Nadia is passionate about soil health and understanding the ecosystem under our feet, as well as supporting people to connect to their local food system and empowering them to grow some of their own food in whatever sized space they have!

.

.

.

Sadie Chrestman is the head market gardener at Fat Pig Farm. Together with Matthew, she has developed Fat Pig Farm into the diverse, productive landscape it is today. With an enthusiasm that stuns, she has created a market garden overflowing with delicious and nutritious food and healthy soils. Incredibly generous with her time and knowledge, all who learn from her are better off for it!

.

.

.

James DaCosta has worked on a huge range of small farms across Tasmanian including running the Hobart City Farm for 6 years (since closed). Originally from NW Tasmania, he was reared on the rich red soils of that region where he grew large and strong like a Kennebec (potato). He is a gardener, bee keeper, and permaculture designer. A natural teacher, James has a knack for inspiring and equipping people with the skills they need to get growing!

.

 

.

Firstly, thank you for a thoroughly enjoyable and educational course. As experienced growers, we were impressed that you covered so many areas so that inexperienced and experienced growers could walk away with something of value. It was a really positive feeling to walk away with a book, seedlings, trays, seeds, cuttings etc – was most generous and will be a great ongoing reminder of where we started (dead or not ;-)). Thank you so much everyone. You are great bunch!

.

ACCOMMODATION

For folks travelling from afar – there are a wealth of local options for you to choose from, CLICK HERE to see a huge range of options put together by our friends at the Cygnet Folk Festival. Please note, due to Covid-19 some of these venues may not be up and running yet.

CANCELLATION POLICY

There is no refund available for this course. If you’re unable to make it we encourage you to pass your place onto friends or family – alternatively you’re welcome to put it towards one of our future courses.

Covid-19

Please note, this workshop will be run in accordance to Covid-19 guidelines recommended at the time. If you are unwell with flu like symptoms we ask you to please not attend the workshop – contact us beforehand to discuss options.

Looking to learn other hands-on skills?

Not sure you can commit to a full weekend? Check out our Super Soil Skills for Happy Veggies class for a 1-day primer on improving your soil and growing better food.

We run lots of workshops – register your interest here and we’ll let you know what’s coming up.

 

 

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Fresh Food Fast: How to grow veggies you can eat within 8 weeks!

We’re living in deeply uncertain times with covid-19 ripping through our world – everything is changing dramatically and quickly *for everyone*. When in crisis we need to look for the opportunities – stuff that can hold us up and stuff that we can control to bring us the goodness and resilience we need. Growing some of our fresh food does this and is one of the most sensible things we can do right now.

Goodbye lawn and hello edible landscapes! Here’s six different ways you can grow food for free (or very little) in your back/front yard, in your courtyard, your balcony or kitchen bench. I also made a backyard video you can watch over on YouTube SHOWING YOU these six different methods in action.

What food can you actually plant right now? (Autumn in southern hemisphere)

This list can be planted in most parts of the world now – if possible, check with your local nursery or garden group to confirm your best options. Also see planting guides here for the rest of the year here for cooler climates, here for the subtopics (zone 2) and here for other climates).  If you’re wondering what climate you live in (for Australia) see this page to help you out.

QUICK crops you can eat within 8 weeks: All can be planted as seeds, directly sowed (DS) into the soil. 

  • Radishes
  • Turnips
  • Mizuna
  • Amaranth
  • Silverbeet
  • Kale
  • Asian greens
  • Spinach
  • Lettuces
  • Rocket
  • Coriander

LONGER crops you can plant now and eat within 8 – 12 weeks: DS = Directly Sowed, T = Transplanted as seedlings

  • Carrots – DS
  • Beetroots – DS
  • Swedes – DS
  • Garlic – DS
  • Brocoli – T
  • Leeks – T
  • Cabbage – T
  • Broad beans – DS
  • Peas – DS

Where to place your garden?

If you’re gardening outside, some things to consider include…

Sun: If you’re in a cool climate, make sure you place your garden where it get full (or lots) of sun. If you’re in a warmer climate, you also need lots of good sun, but keep in mind when summer rolls around, you may need to provide some shade for it to thrive.

Water: You need to have easy access to water to irrigate the garden as needed. This can simply be a hose and tap.

Access: Make sure it’s easy to get to and monitor your garden. Ideally it’s close to your house and you can see it from one of your windows so you can peek out and check on it as needed.

Protection: If you live somewhere with wildlife pressure like us in Tasmania (i.e. possums, deer, wallabies etc), then you’ll need to fence your garden to keep them out. Keep it simple, it can be some timber/steel stakes and a roll of wire mesh or netting.

Soil preparation

BEFORE YOU PLANT ANYTHING, YOU NEED TO PREP YOUR SOIL. Sorry to shout, but it’s really important. There are many, many great methods for you can learn about, here are a few to get you growing quickly that will either cost you nothing, or very little. 

In-ground method

For folks with limited access to materials and funds, this method just requires an existing lawn, a shovel and some seeds or seedlings.

Dig the desired area of ground and weed out the grass, add a border around the bed to prevent the grass from coming in. Make sure the ground is level and plant directly into the bed.

Be prepared for some weed pressure and some grass/weeds will grow back. You’ll need to manually weed these out.

The easiest in-ground garden bed option. Simply weed out the lawn and add a border (like a moat) to stop grass coming back. 

Sheet mulching

This method is for folks with weed pressure and who can source some cardboard/newspaper and compost.

Do the above method outlined above for in-ground gardening and then add a layer of wet newspaper or cardboard over the top, making sure there’s no gaps in between the sheets.  On top of that add a 5cm later of compost. You can plant seedlings into this immediately by punching a hole through the newspaper. The cardboard layer slows weeds coming back. They’ll still come (and need manual weeding), but this gives you some breathing space.

Wet cardboard to slow weeds coming back with a thick layer of compost (or aged manure) to feed the soil. 

No-dig Gardening

For people with really poor soils (too sandy/rocky or heavy clay), no-dig gardening allows you to build up. This method requires you to bring in all the materials, so only suitable for folks where that’s actually an option. See “box gardens” below for a smaller alternative for above ground gardening.

Strawbale Gardens

Want something super easy and quick? This one’s for you. Again, you have to bring in all the materials, unless you already happen to have some bales lying around your garden.

This is a short-term, one season type of garden where you simply put a series of compost pockets (2 handfuls of compost) directly into the bale and plant your seedling immediately – plus add water. You’ll get a great crop for one season, at the end of which the bale will have started to break down. At this point you can compost the whole bale or use it as garden mulch for another section of your property.

Box Gardens

Box gardens are for those who have no access to earth and limited space, i.e. balconies and courtyards.  Styrofoam boxes can be sourced from local grocers and are small enough that they’re easy to move around. Some will need to have holes punched through the bottom for drainage, while others come with holes. It’s a good idea to add a layer of coarse woodchips or blue metal stones to increase drainage.

Growing Sprouts

If nothing else, you can grow sprouts on your kitchen bench. All you need is a jar, some whole lentils, water, and a clean bit of cheese cloth or a tea towel. You can also use a range of other pulses or seeds – lentils are are go to favourite. You can see the SIMPLE process below – thanks to The Lean Green Bean for these graphic. You can also see a video on the process from our dear friends at Milkwood  over here.

Seed Raising

If you are growing from seed, you might consider growing some crops in seed trays (or egg cartons) in a more controlled microclimate (inside near a sunny window). There are many different recipes for making seed raising mix. We make our seed raising mix with the following – you can also buy some pre-made.

  • 2 parts compost – to provide nutrients
  • 2 parts coco peat – to retain moisture (you could also used aged sawdust/fine woodchips)
  • 2 parts coarse sand – to provide drainage

Where to buy seeds?

In Australia, we use Seed Freaks, Southern Harvest and Diggers as our main ones – but there are so many more. Please post where you source your seeds in the comments below for others to read. Thanks!

The secret to good gardening?

There are a few key things that will help you succeed…

  • Water – make sure you provide adequate water. Notice if it’s been raining (or not) and do the moisture test of sticking your finger in the soil. If it comes out wet – it doesn’t need watering, if it comes out dry then you need to water. I know – so high tech.
  • Weeding – all gardens will need to be weeded at some stage. The hot tip is to weed often when they’re young as it’s 100% easier to remove them then before they become established.
  • Turning up and paying attention is one of the most important keys to successful gardening. This is where you’ll notice any problems and address them.
  • Having a crack! Just have a go, gardens are very forgiving, don’t care if you stuff up (numerous times) and want to grow. Just start where you are, use what you have and do what you can.

Good luck, have some fun with it and may it nourish you and your loved ones. Together (while apart) we can do this.

One more thing

If you reeeeaaalllly wanna chat and learn from us face-to-face (in a remote kind of way), we now offer online consultations which you can read about over here.

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Real Skills For Growing Food

TWO DAYS OF HANDS-ON LEARNING, EQUIPPING YOU WITH THE SKILLS TO GROW FOOD IN YOUR OWN HOME.

We’re partnering with Fat Pig Farm to bring you two days of hands-on Real Skills for Growing Food. Join us to learn the foundations in growing your own food at home – skills that you’ll have for the rest of your life.

YOU’LL GET TO LEARN ALL ABOUT…

  • Soil: If you want to grow good food, you’re going to need to know about soil – this is the key to nutritious food production. We’ll introduce you to the soil food web and explore a range of soil preparation methods for different contexts.
  • Compost: Learn about a range of compost techniques and help build a big compost pile.
  • Propagation: Empower yourself to grow food from scratch – we’ll look at everything from making your own seed raising mix, planting seeds, and growing plants from cuttings.
  • Vegetable growing: We’ll introduce you to growing both annual and perennial vegetables so you can create diverse, edible gardens.

WHO SHOULD COME TO THIS WORKSHOP?

We’ve designed this workshop as an introduction for folks wanting to get started in growing their own food and for people looking for some extra guidance in refining their growing skills. If you’re looking for an advanced food growing workshop, this one isn’t for you – but stay tuned as we have big plans for a rather fantastic workshop on this.

STUDENTS RECEIVE

  • Full catering by Fat Pig Farm – it’s going to be delicious,
  • An invitation to an optional dinner on the Saturday night (additional cost applies),
  • Some solid time in Fat Pig Farm’s market garden where you’ll see strategies you can apply to your small or large garden,
  • A copy of The Practical Australian Gardener by Peter Cundall,
  • Seasonal vegetable seedlings to get you growing,
  • Extensive course notes on everything we cover over the weekend, and
  • Skills and knowledge useful for the rest of your life!

“The attention to detail was great – this makes everything run smoothly and comfortably. And the gifts were amazing! Not only did I have a wonderful weekend, I came away with so much stuff! Thank you”.

CATERING

Fat Pig Farm will spoil you with food to fill your belly, warm your hearts and inspire you to grow your own. Think hearty soups filled with fresh veggies from the garden, Fat Pig ham on bread straight from their wood fired oven, plus cakes and scones inspired by summer’s preserves.

SATURDAY NIGHT FARM FEAST

With Gourmet Farmer, Matthew Evans & Sadie Chrestman

All students plus their friends and family are invited to join us, Gourmet Farmer, Matthew Evans and Sadie Chrestman for a yarn and a cider over slow roasted farm grown goodness. Matthew and Sadie will fire up their wood fired oven and roast garden veggies and farm-grown meat. This is what we call a super special treat – not to be missed!

Please note, dinner is an optional extra to the daily workshops and costs an additional $80 per person. This is a wonderful chance to bring your family and friends along to soak up the hands-on learning vibes and enjoy the weekend with you.

*And yes, we can easily cater for people with different dietary needs.

Fat Pig Farm is nestled in Glaziers Bay, 10 minutes from Cygnet and is home to Sadie Chrestman and Gourmet Farmer, Matthew Evans. As a working farm, they run a market garden, mixed fruit and nut orchards, chickens, bees, some milking cows and raise pigs. They also have a delightful restaurant, open for weekly lunches and occasional cooking workshops.

HOW DO I GET THERE?

You’ll be provided with clear directions on how to get there prior to the course.

YOUR TEACHERS

Anton Vikstrom has well over a decade of hands-on experience in working with urban agriculture. His work includes establishing his homestead in South Hobart (which is shaping up to be an example of urban permaculture at its finest) and designing people’s properties. He is deeply committed to regenerating landscapes, building community, having a good life and supporting others to do the same.

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James DaCosta is head farmer at the Hobart City Farm. Originally from NW Tasmania, he was reared on the rich red soils of that region where he grew large and strong like a Kennebec (potato). He is a gardener, bee keeper, and permaculture designer. A natural teacher, James has a knack for inspiring and equipping people with the skills they need to get growing!

 

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Nadia Danti has been the head market gardener at Fat Pig Farm. She brings years of market gardening experience and has travelled the world working with some of the best growers out there to learn the skills she needed. Nadia is passionate about soil health and understanding the ecosystem under our feet, as well as supporting people to connect to their local food system and empowering them to grow some of their own food in whatever sized space they have!

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Firstly, thank you for a thoroughly enjoyable and educational course. As experienced growers, we were impressed that you covered so many areas so that inexperienced and experienced growers could walk away with something of value. It was a really positive feeling to walk away with a book, seedlings, trays, seeds, cuttings etc – was most generous and will be a great ongoing reminder of where we started (dead or not ;-)). Thank you so much everyone. You are great bunch!

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ACCOMMODATION

For folks travelling from afar – there are a wealth of local options for you to choose from, CLICK HERE to see a huge range of options put together by our friends at the Cygnet Folk Festival.

CANCELLATION POLICY

There is no refund available for this course. If you’re unable to make it we encourage you to pass your place onto friends or family – alternatively you’re welcome to put it towards one of our future courses.

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Learning The Art Of Growing

Good things happen when people come together around food, so our ‘Real Skills for Growing Food’ workshop on the weekend was particularly great, as people got to learn how to grow their own food (and eventually eat it of course).

We love these weekends, it’s a time where we can bring together some of Tasmania’s most talented growers to share their skills, passion and deep knowledge on all things productive and edible. Here’s a whirlwind tour of what went down.

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We started the weekend in Suzi Lam’s urban market garden. This woman, I tells ya – she’s more than good, knows soils inside out and her passion for gardening and life in general is contagious.

Suzi took the students through the importance of soil health and approaches to achieve this, including making complete organic fertiliser, using ramial woodchips and making hot compost.

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image2Building a compost pile with Suzi

We then moved the workshop to the Hobart City Farm which is a project very close to our hearts and hands. Here we explored propagation and seed saving with James Da Costa who’s one of the co-founders of the City Farm.

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IMG_4141Sand, coco peat and compost, three key ingredients for a propagation mix.

IMGP0079Broad beans, one of the easiest seeds to save and grow.

Day two of the workshop saw local grower, Jonathon Cooper take folks through an overview in market gardening.

IMG_4147Jono showing folks a broadfork – a popular tool for any market gardener

He took everyone through the fundamentals including must have tools, the importance of good design, managing weeds, crop planning and extending your season – which can be critical in our cool temperate climate.

IMG_4173Stacey and Megan weeding the garlic patch with stirrup hoes, with the very wonderful Bridget supervising.

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To finish off the weekend, Anton tool the class through a range of techniques for growing food including the biointensive method, companion planting, no-dig gardening, and planting fruit trees.

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IMGP0074   IMGP0089Happy students!

Students had a go at laying out beds for crops using the biointensive method with close spacings to make the most out of the area available.

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IMG_4195Planting out and watering in the no-dig garden

IMGP0020 2Megan working on the no-dig garden bed

Thanks so much to all the wonderful people who came along, we wish you a life time of growing, inside and out…

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Thanks also to our special teaching team – (from left to right) Jonathon Cooper, James Da Costa, Suzi Lam and Anton Vikstrom. If you ever have the opportunity to work with, or learn from, any of these people – grab it, they’re gold.

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Our next ‘Real Skills for Growing Food’ workshop will be in 2016, join our monthly newsletter to make sure you hear about it.

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Real Skills for Growing Food

We’ve just wrapped up a very full and incredibly inspiring weekend with some fine folk at our inaugural Real Skills for Growing Food workshop. We’ve been dreaming up this workshop for quite a while, as we wanted to offer a consolidated learning experience to take people through the foundations of how to grow good food in their own homes. We also wanted to make sure it was free of any powerpoint presentations and full of hands on learning through doing – which we definitely succeeded in – so much doing! We’ve come away feeling invigorated and with full hearts…. And dirty hands, of course.

Here’s a glorious photo journey of the weekend, everything from propagation, crop planing, bioinstensive gardening, no-dig gardens, composting, soil health and so much more….

IMG_1562Learning beneath a giant walnut tree -one of the best classrooms ever

IMG_1564Making seed raising mix

IMG_1571Sewing seeds

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IMG_1578Making rooting hormone from fresh tips off a willow tree

IMG_1596Which looks like this when finished – simply dip in your cuttings to give them a significant boost in the growth department

IMG_1587Toby, one of the loveliest dogs ever, graced us with her presence

IMG_1589“Pricking out” seedlings  IMG_1608  Crop planning – aka stretching our brains

IMG_1610Making no-dig gardens

_DSF4995Enjoying each other’s company. Day2: Getting ready for another 6 hours of greatness with Suzi (second from right) in her market garden (below). Photo credit, Rob Walls

_DSF5011Photo credit, Rob Walls _DSF5036Photo credit, Rob Walls

IMG_1615Sheet mulching/composting grassy areas, reclaiming them for garden beds

_DSF4994-2Making hot compost: Photo credit, Rob Walls 

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Here’s to getting your hands dirty, learning heaps of USEFUL skills which will stay with you for the rest of your life and engaging with where our food comes from. We’ll be having another Real Skills for Growing Food workshop next year which you can read about and register for here.

A big thanks to all the wonderful students who came along to this workshop – you are all SO full of life and passion – we loved meeting and working with you. Till next time!

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