One of the key principles of the Intelligent Garden is working with nature to control pests.
A good way of doing this is to use predators to bring the pests back into balance. For instance we might use nematodes to control slugs and vine weevils or ladybird larvae to eat aphids.
One of the delights of social media is that it’s quite easy to incorporate information from one place into another. Our vegetable production arm has its own web site which is all about Organic Vegetables in East Sussex. It has its own blog that updates the details of what’s available when with information about what… Read More »
This is a great recipe for beetroot. It goes really well with Curries – we used to used to serve it with Keema Korma
Yesterday I visited Tablehurst farm near here as part of a group organised by the Food academics group at the local universities. This is a community supported agriculture scheme run by a co-op of around 600 local people. The organiser is active on the management team but in his day job is prof of land… Read More »
See on Scoop.it – Communication in Business AlanRae‘s insight: Interesting set of research projects in UK via Soil Association See on www.organicgrowersalliance.co.uk
The more organic matter in the soil the better it retains moisture. Each 1% of organic matter in the soil will retain 168,000 litres per hectare. That’s of course hard to visualise. What it means is 4 cubic meters for a standard 10 pole allotment or 14 kilos per square meter. So 5% organic matter in the soil will hold 70 kilos of water per square meter. Substantially more than the body weight of a model like Kate Moss.
ONe thing you should be gearing up for is to make your seedlings get away to a good start. In our propagation area we’re fortunate to have underbench hot water heating and an air heater that keeps the temperature at around 6-7 degrees – enough to keep our citrus plants in good heart.
Despite at least three or four nights when the temperature here has gone down to -5C before Christmas, the little blighters are still flourishing like the green bay tree and homing in on the Pak Choy and Tatsoi with knives and forks in hand. We are going to be under siege for months to come.
One of our fellow stall holders there is a nice man called David Stechler who runs the Lewes Smokehouse and he’ll shortly be running a DIY course in smoking food on 17th November at another neighbour of ours the famous High Weald Dairy. Here are the details. If you’re interested contact David as explained below. If you go let me know how you get on.