Course Date: 17/04/2019
I explain and illustrate my no dig principles, so you can learn how to create a productive garden yourself, even when a beginner. Weeds are often a major problem but clever mulching allows your plot to stay clear of them, including couch grass and bindweed. This saves time, reduces slug damage and makes everything more enjoyable. Especially weeding.
Experienced gardeners learn many time-saving methods and see ways to increase the growth and health of their plants.
Preparing ground and making new beds is possible even in April. I use Homeacres garden to illustrate the joys of no dig growing and how abundant it can be. In wet or wintry weather I give a slideshow to illustrate the potentials of every season, and there is already plenty to learn outside, plus in the greenhouse and polytunnel.
You see first plantings and how I protect them using fleece, against winds and pests.
Part of the course is about compost making, using the examples of my composting process here. Which ingredients are good to use, in what proportions, how big a heap to have, whether it needs to get hot, how long to leave it and whether turning is worthwhile. Then a look at assessing the readiness of compost, when to spread it and how to deal with the weed seeds.
In addition we look at other types of compost and the best ones to buy, plus how long you may or may not need to keep them in a heap before spreading.
I explain the details of surface composting to feed both soil and plants for a whole year, in one dressing and with no other plant feeds needed.
Finally we look at propagation and I show you composts, module trays, sowing methods and suggest timings. First sowings undercover have already been planted and fleeced over, for example onion, spring onion, lettuce, spinach, Greyhound cabbage, coriander Cruiser and Boltardy beetroot. You see the greenhouse hotbed of fresh horse manure, with seed and module trays benefiting from its warmth.
For more details on what is covered please see my Courses page.
Our price includes VAT, lunch and all refreshments.