The Garden

Salt Spring Island, BC, Canada

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Workshops

With so many projects on the go The Garden is a great place to learn about sustainable food production. Week-end workshops are offered in late fall and winter months when most Canadian gardens and farms are dormant and we have time to explore new ideas and plan for our next growing season.  

 

The workshops are small and offer participants the opportunity to learn about many different approaches to greenhouse growing and to share dreams for their own projects. Comments from participants are posted in Testimonials

Have a look at the workshop descriptions below and I hope you will consider attending!

Grow Avocados and Oranges in Canada?    Why Not!

Pushing the Limits with Energy Efficient Greenhouse Design 

Learn what it takes to create a healthy and manageable growing environment, whether small or large, heated or unheated!

We begin Friday evening with a 'meet and greet' and a slide show presenting the challenges and creative solutions engaged in transitioning The Garden's greenhouse to an energy efficient and productive sub-tropical orchard.

Saturday and Sunday we will touch on the following topics using examples from ‘The Garden’ :​

  • Greenhouse environment, venting and efficient heating systems

  • Healthy soils, hydroponics and digeponics

  • ​Growing sub-tropical fruit in Canada

  • Integrated Pest Management (IPM)

  • Rainwater catchment and filtration

  • Nutrient cycling (recovering nutrient from organic waste) with compost, anaerobic digestion (AD) and other methods

  • hands-on activities

Participants will leave with a deeper understanding of what it takes to create a healthy, sustainable and manageable growing environment with a useful list of resources to continue to develop knowledge, skills and appropriate plans. An online forum with resource links is available to participants after the workshop to share resources, ideas and projects with previous participants.

Lunch is provided both Saturday and Sunday.  A delicious dinner will be served Saturday evening using produce from The Garden and will include tastings of freshly picked fruit and preserves.

Week-end workshop cost is $450, meals included.

The next workshop is May 8 to May 10

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