My Green Garden offers professional presentation and the facilitation of workshops on many aspects of sustainable gardening and food preserving.
Currently presentations are limited to online webinars on a Wednesday evening; or on Saturdays for face-to-face workshops. Please contact Maria for availability.
‘GROW YOUR OWN, EAT YOUR OWN’ WORKSHOPS
- Vegie Gardening for Beginners:Â covers soil basics and its improvements; setting up a vegie patch and their types (including no-dig and wicking beds); growing herbs and vegetables in pots; easiest herbs and vegies to grow; simple pest control techniques; fertiliser types
- Vegie Gardening – Beyond the Basics: covers soil rejuvenation; pH measuring; crop rotation principles, FAQ’s about specific vegies; seed sowing techniques
- Planning for Summer Planting: covers getting ready for summer in the vegie patch; choosing the right seasonal vegies and getting the most out of them; starting summer vegies from seed (class best run end of winter/early spring)
- Planning for Autumn Planting: covers crop rotation after summer vegies; soil rejuvenation; looking at vegetables suited for cooler months (class best run in autumn)
- Thrifty Gardening:Â shows how to get away without spending a fortune on your garden – discusses potting mixes; pest control, fertilisers, seed sowing, seasonal plant propagation; ‘nanna-technology’ or re-purposing household objects for use in the garden
- Grow Your Own, Sow Your Own:Â covers different seed growing techniques with hands-on demonstrations
- Seed Saving:Â covers how, when and which seeds to save and store
- Composting Success:Â covers different methods of household waste recycling to get your carbon footprint down, including buckets and worm farms
‘THE AGE OLD ART OF PRESERVING’ WORKSHOPS
- Safe Preserving Basics: covers how to safely preserve seasonal fruits and vegetables; participants can take home any preserves made (can be done as a presentation with demonstration or a hands-on workshop depending on numbers/facilities available)
- Preserving the Summer Bounty:Â covers making jams, pickles, sauces and bottled fruits using seasonal produce, with the emphasis on using commonly grown fruits and vegetables from backyard gardens. Most ingredients are in fact grown in Maria’s garden, which she shares with participants
- Christmas Preserves:Â covers different preserving techniques are incorporated into festive preserves, to take home and enjoy or as appreciated ‘foodie’ gifts. The final jars of preserves are then decorated as if to be gifted
- Olive Magic:Â covers the several different ways the olive can be turned from bitter and inedible, to
delectable delights - Tomatoes – Preserving Every Which Way:Â covers and makes passata, peeled tomatoes, savoury sauces, sweet chutneys and pasta sauces