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.
Presented as two modules, you can just do one of the modules or save by registering for the full course. See module description
Module 1: Growing Abundance Year Round
Topics include basic botany and plant families, analysing and amending soils, compost and compost teas, bed preparation techniques, biochar activation, planning a year-round food supply, companion planting and crop rotation systems, succession planting, crop nutrition, organic certification requirements, post harvest physiology and handling, seed saving and methods of propagation, integrated pest and weed management, Workplace Health & Safety, maintaining and caring for tools.
Teaching Team: Robyn Francis and Angela Skehan
4 weeks: Aug 7-29 • Classes every Tues 9am-5pm and Wed 9am-3pm
(Go HERE to register for only Module 1, Fee: $695 )
Module 2: Garden to Table – Storing the Harvest
Join our mother-daughter, permaculture ‘cook and chef’ team for this special four day hands-on learning and food experience — harvesting, processing, preserving, fermenting, cooking and tasting amazing food, garden to table.
Discover delicious dishes to make with unusual vegetables like cassava and taro, Jerusalem artichokes and yakon and how to make your own cassava and arrowroot flour. Make a diverse range of preserves such as jams, jellies, chutneys, pickles, cordials and bottling. Learn the art of fermenting vegetables, making traditional sauerkraut and kimchi. Learn to make Thai and Indonesian curry pastes from scratch with fresh ingredients. We’ll also cover some basic food science and traditions for preserving the harvest plus ideas for using local bushfoods in the kitchen.
Teaching Team: Robyn Francis and Melian Fertl
2 weeks: Sept 4-12 • Classes every Tues 9am-5pm and Wed 9am-3pm
(Go HERE to register for only Module 2, Fee: $425)
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.
Spring 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