Managing a low input, high output market garden
Further your knowledge of commercial food growing on-site with Chrissy Harrison of Keats Organics farm.30 Oct 2021 10:0014:00
This in-person training session at the Keats Organics farm with Chrissy Harrison is best suited to people with some prior experience of food growing and who want to expand their knowledge of commercial food growing. The session is designed to show how to manage a productive market garden with minimal effort, whilst prioritising soil health and biodiversity.
We will cover a range of simple processes and techniques intended to get the most out of a limited growing space whilst keeping workload to a minimum. These processes and techniques will help growers mitigate against summer burn-out, ensure sustainability within the workforce and reduce reliance on a volunteer workforce that can’t always be guaranteed.
Limited places -- be sure to sign up to secure your spot!
Chrissy Harrison is an agro-ecological food grower based in London where she has been growing food for the past eight years. She has grown food in numerous settings, ranging from the city's rooftops to its peri urban greenbelt, where she co-founded Keats Organics, a quarter acre market garden, in 2014. With an emphasis on soil health and biodiversity, the market garden primarily produces salad leaves, herbs and leafy greens for restaurants and cafes, as well as serving its local community with a weekly vegetable box throughout the year.
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