Sometimes in the world of gardening and composting there is just too much information to sift through, and so many decisions to make. Would it be much simpler to get expert advice on what you could do with your space? This is when the Blue Borage kitchen garden coaching services are of most use.
Over the last few years this has evolved from a one-off meeting into a four week coaching package with a range of optional products and services. I’m committed to helping you not only decide what you want, but to actually make sure it happens as well.
Are you planning to enjoy some time in the garden this week?
There’s something about a sudden move to Level 4 that makes it a bit tricky in terms of coping without the convenience of the garden centre down the road. This sounds awful… but I love it when home gardeners are forced to get creative and work out how our grandparents managed their gardens without all the gadgets we have available these days.
Hot compost: This is a fabulous way to give your garden a really good tidy up, cut the grass, pull out the winter weeds, and clear…
I adore the look of a raised bed kitchen garden — the food is so easy to harvest when the beds are up off the ground, it’s easier to plant into, it’s easier to weed, and if you use the Blue Borage method of hugelkultur-in-a-raised-bed, then there is the added advantage of really good moisture retention that means your raised beds won’t need as much watering as your typical raised bed garden.
Another advantage is that if you don’t have any sort of garden with soil you can actually dig into, then growing ABOVE ground is the only option you…
Growing from seed has become a bit of an addiction for me… initially it was a necessity, as I tried to feed my family on a small budget without going to the garden centre, but as I refined my techniques, it became an obsession to grow more flowers, see first hand what ALL possible lettuce varieties look and taste like, master the art of growing beetroot, and to grow rare stuff like burdock root, so I could cook some of my favourite Japanese dishes, like kinpira gobo.
Have you heard about the Blue Borage ‘workplace edible gardens’ and wondered they are?
Here’s an explanation of how I work with workplaces of all sizes. I particularly love being in an environment that already endorses a healthy lifestyle: healers, advocates of mindfulness, people on a path of improving our relationship to the earth, workplaces dedicated to sustainability, and teams who enjoy fresh air, exercise and good food.
An edible garden contains food, but with the foodscaping approach the emphasis is on growing food in a way that is aesthetically pleasing. Climbing structures will be well built and attractive —…
Here’s a week-long experiment, stepping WAY outside my normal mode of writing…
You can probably tell that I’m addicted to composting — who else would design a business around compost coaching?
Something I don’t talk about all that much is a secondary area of fascination: Human Design. I’ve just finished my first year of Professional Training (PTL1 complete — yeeha!) …
This year ICAW is May 2–8, a chance for composters all over the world to speak up freely about their work.
I asked my audience to share their ideas for the future role of composting, and to write it in a ‘future as now’ statement.
Do you have ideas you’d like to add?
I’m thinking of future as 5–10 years from now, because it’s close enough that we could get to work right now. …
I LOVE the look of bricks in a garden. And the funny thing is that they don’t even have to be perfectly straight, there’s something so very grounding about the colour, and the space of ‘no plants’ between the garden beds and the grassy/mulchy pathways.
Then they can also be edging for a garden bed that’s just a little bit raised, a cow pat pit for making Biodynamic CPP preparation.
The truly adventurous DIY person could make a Pizza oven.
Do you look around your garden and see the remnants of summer now becoming a little unsightly, with weeds growing faster than plants?
It could just well be time to put all that green matter into a hot compost pile to cook through the winter, so that you have beautiful soil to use in spring/summer.
For me, there are a few reasons:
For the gardener each season has highlights, and winter is no different. In Auckland the winter is so mild that we can fortunately grow a lot of vegetables, and don’t have to spend the autumn pickling and preserving. One year of Siberian winter was enough for me, that’s for sure!
Here are some steps written for the beginner gardener, which include how to build a low cost, no dig garden bed (this blog was originally written in May 2020 when many businesses were trading under restrictions with contactless service — it was so tricky to shop as normal, but we…