We offer an Permaculture Design Consultation Service to help you set up a productive Fruit and Vegetable Garden. Enjoy walking out your door picking herbs and salad greens.
To start you on your garden journey…
The Garden Consultation includes;
Identify your specific lifestyle needs and combining that with your available time to achieve a realistic Edible Garden Design, minimising your time and energy.
Taking your Garden Vision and plotting that into a Concept Design, servicing the needs of individuals who will use the garden.
Zone & Sector analysis – where to place elements for example compost area, chickens, worm farm, intensive gardens, raised garden beds, fruit trees in your garden design.
How to plan for external elements in your garden.
General advice on existing plants, Integrated Pest Management including pest & disease control, placements of plants.
Director of Garden to Table Permaculture, Megan has a combined 24 years experience in horticulture, permaculture and outdoor education. Megan is actively involved in the Permaculture Industry, currently a director for Permaculture Australia.
For the last ten years Megan has designed and implemented her own property at Pacific Palms on the Mid North Coast of NSW as well as working at Forster Community Garden as the Horticulturalist. Originally from Melbourne, Megan has experience in Temperate, Tropical and Sub Tropical Climatic Zones.
1/2 day Consultation – $250
Full day Consultation – $495
Travel Time: 91cents per km from Pacific Palms
Contact Megan for you initial 30 minute free Skype Garden Consultation on 0413 769 530 or you can fill out the form below.
I look forward to helping you grow your edible garden and have organic food at your fingertips!
You will receive a folder containing;
A laminated companion planting guide
A sow what when guide
Ethics and Principles of Permaculture
Information sheets to help you set up your edible garden
The first task is to establish good composting systems as soon as possible. If you have room you can make your own composters from recycled pallets and add a mixture of uncooked kitchen waste, grass cuttings and materials like shredded paper and spoilt straw to get the right mixture of nitrogen and carbon. You can make a composter specifically for leaves and also one for ‘green brew’ – a DIY liquid organic fertiliser often made using comfrey or nettle leaves and water. If you are limited for space proprietary composters (often available at a reduced price from your local council) and a worm bin for cooked food and vegetable scraps are very useful.
If you are starting from scratch select an area near your house for your veggie beds and composting area. We all tend to live busy lives so growing food near the kitchen door ensures that you can more easily pop out, pull a few weeds, sow some seeds and compost our waste. Make sure your beds are wide enough to reach in the middle but not so wide that you have to stand on them to work which will compact the soil and cause water logging.
Define the edges of beds with long planks if you can but not bricks or stones in a damp climate as these are ideal habitats for slugs and snails. Planks clearly mark the paths – useful for the children to know exactly where to tread – and allow you to build up the soil and make raised beds. These will be no-dig once you have removed all the weeds. Soil is a living being with a delicate balance of micro-organisms that interact. Digging damages this living microcosm and destroys soil structure. Much better to leave ‘ploughing’ to the worms which turn the soil and aerate it. Don’t forget to add lots of well-rotted organic matter.