Imagine producing an abundant garden of delicious vegetables without lifting a spade. Imagine putting organic, flavoursome food on the kitchen table in a way that saves you time, respects the environment and sustains the soil – the very lifeblood of the garden. This is all possible, even in small spaces, so why not give it a go?
My advice is based on long experience of growing for market. enabling me to share tips such as seasonal sowings and fortnightly updates on what’s best to do now. To find out more why not come on a course, or you can learn online with my in-depth video course.
I have spent 35 years learning and developing a no dig method of commercial, highly productive vegetable growing, with little weeding needed. A quarter acre of intensively cropped beds yield over a tonne of salad leaves every year, and vegetables for weekly boxes.
I’ve written seven books and produced many videos on caring for soil and growing vegetables. I share this passion and knowledge through international talks, courses and regular magazine articles, earning the Garden Media Guilds award ‘Practical Journalist of the Year, 2014’.
As so often, unusual weather means unusual growth. Here the first half of November has been exceptionally mild, around 3C (5F) above average and no frost yet. We are picking better quality salad leaves outdoors than in October, and new plantings undercover are now picking too. However their leaves are thin, because of the lack of light.
Outdoors I have pickable leaves on a speculative planting of mustards made in mid October, and lambs lettuce planted 14th October (sown greenhouse early September) is also coming ready. See the forum post on lambs lettuce, it never grows as large as lettuce.
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Jez the gardener at today's launch of agricology, showing us his 20 acres of veg @ Daylesford Organic… https://t.co/R92QaixyNE