Course – No Dig Gardening at Ballymaloe, Ireland

May 20 @ 10:00 am - 4:30 pm  

This day is part of the 6 week Sustainable Food Course, now in it’s third year and with students from around the world.

Ballymaloe is one of the few places that links food growing and eating.
Many talk about it. They do it. For example with a one acre greenhouse. The afternoon of this day is in their fine market garden, now partly no dig. Lunch in the restaurant is included.

The 6 Week course teaches students how to build a viable future through food systems and culture. Teaching draws on the combined resources of Ballymaloe Cookery School, the 100 acre organic farm and a network which bridges knowledge gaps between cooking and farming in ways that can be sustained.

Participants on the 6 week course learn to:

  • Re-think food systems and culture
  • Re-learn how to live, cook and eat sustainably
  • Re-define what is possible through resource efficiency and technology

My no dig day on 20th May begins with an illustrated talk about no dig growing. Why it works, how it saves time and effort, and how to begin.

I share advice on worthwhile crops to grow, ways to harvest, how to make and use compost.

How to reduce damage from pest and disease, simply and cheaply, through understanding how to grow healthy plants.

Health of soil and plants is key to what I teach and is not difficult when you understand the basics of how soil functions and is alive. Health is a positive state, much more than an absence of disease. I give you an easy to follow road map for successful harvests, with results that have even more value than the great food you will harvest:

More Details
20 May 2019
10:00 am - 4:30 pm
Ballymaloe Cookery School