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Growing Abundance Garden To Table Course – Autumn

$995.00 $925.00

Learn to grow an abundance of food year-round, plus how to store and preserve the harvest with Robyn Francis, Angela Skehan and Melian Fertl.
April 9 –  May 15, 2019   2 days per week
Classes are every Tues 9am-5pm and Wed 9am-3pm
Full Course Fee:  $995  • Register and pay in full before March 9 for the Earlybird Discount and save $70.
Course fee includes
all tuition, extensive course notes and handbooks, e-resources, discount on items from PCA bookstore, M/A teas and end of course lunchtime feast.

Description

Ideal for anyone interested in starting up a small-scale market garden, a cottage industry or maximising domestic food self reliance. Learn everything from planning a crop planting and harvest calendar, managing soil, making compost and brewed compost teas, crop rotation, companion planting, crop nutrition, post harvest handling, processing and preserving the harvest (conserves, fermentation, dehydration etc) and an introduction to food safety practices and organic certification.

Growing Abundance Year Round
Course topics we will cover:
Week 1:  Safe use of tools, tool care and maintenance,  basic botany, plant identification, plant families, and basic propagation techniques
Week 2: Soil care, analysing and amending soils, compost and compost teas, bed preparation techniques, biochar activation, companion planting and crop rotation systems, succession planting and seed saving
Week 3: Planning a year-round food supply,  crop nutrition, organic certification requirements, post harvest physiology and handling,
Week 4: Organic integrated pest and weed management, garden structures using bamboo, growing and using herbs in the garden
Week 5: Topical tubers and perennials, how to grow, harvest, store and propagate plus ways to cook and prepare, how to make cassava and arrowroot flour, Tuber feast for lunch on Wednesday.
Week 6: Preserving the harvest completes the garden-to-table experience. We will make a range of preserves such as jams, jellies, chutneys, pickles, cordials and bottling. Learn the art of fermenting vegetables, making traditional sauerkraut and kimchi, and make a simple curd cheese. Course concludes with a feast of what we have made for lunch on Wednesday.

INTRODUCING the TEACHING TEAM

Robyn Francis shares experience from gardening organically for over 40 years, including three decades of permaculture teaching and practice. She is passionate about food security, self-reliance and and the full garden-to-table process. Robyn has explored regional cuisines and food cultures around the world for over four decades.

Angela Skehan is a highly experienced certified organic market gardener and valued member of the PCA teaching team. She is passionate about organic food production and soil care.

Melian Fertl is a qualified chef and permaculturist, with experience in some of Melbourne’s top restaurants. Since 2013 she has managed the vegetable gardens at Djanbung and establish her food enterprise, Abundance Café. Melian is passionate about local food, slow cooking, ferments, eating seasonally and healthy fine foods.

 

Autumn Internships – interested in living on site and doing this course as part of your internship? More information on the Greenthumb Foodie Internship and registration HERE

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