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’.
Another mild month is ending, in fact its been the warmest ever November here, also the dullest. Going forwards its looking like a stormy and mild December to come. Temperatures are high enough for new growth on kale, Brussels sprouts, flower sprouts and leeks, while some purple sprouting that is due in February is cropping now.
After any final harvests its good to feed soil and its organisms with well-decomposed organic matter, so that all the plot is covered by either a growing crop or compost. I just finished spreading some compost that I made in May and turned in June, its dark and crumbly. On other areas I am spreading some mushroom compost and old cow manure.
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I found this new growth today on asparagus when clearing then mowing the old stems for composting https://t.co/2f4rqVR5Zp