Alison Jenkins is a garden designer who manages a 2 acre small holding at Damson Farm set in a beautiful valley close to Bath. Here she experiments with plants, producing a wide range of vegetables, fruit and herbs, to organic and sustainable principles and which also look beautiful.
The morning will be spent exploring the history of growing food and different approaches to edible gardening including permaculture and forest gardening. We will look at examples of edible gardens from the highly formal to the wild and naturalistic. In the afternoon we will head out into the garden and explore practical aspects such as composting techniques, unusual edible plants, propagation, and year round crop planning. Alison will also show you how to make a simple hazel structure to protect your crops.
The cost of this workshop is £70 per WFGA member and £80 per non-member. Tea/Coffee and cake will be included but please bring a packed lunch. Don’t forget your note book and pen, you will also need sensible footwear, gardening gloves and appropriate outdoor clothing for the weather.