ORGANIC GARDENING COURSE – WEEK 1
FACT: 90% of organic food is imported into Ireland.
I am at Mary and John Reilly’s farm in Fawn, Malin on the tip of the Inishowen Peninsula. It’s a glorious sunny day and looks like staying that way. Mary told us that there was always a wind here but there’s no sign of it today. Mary and John run Greenhill Farm and together they grow organic vegetables for sale to the public and supply local shops with fresh, high quality home grown produce ranging from fresh salad crops, root vegetables, greens and of course spuds.
Today is the start of a four-day organic vegetable growing course which is fully booked with 20 people including myself. We are all here to learn more on the art of growing vegetables and being that bit more self sufficient - and less dependent on shop bought produce that has travelled the earth to get to us.
KLAUS LAITENBERGER
Our learned facilitator is Klaus Laitenberger, who is the former head gardener at Rossinver Organic Centre and co-ordinator of the restoration of Victorian gardens at Lissadell House. It’s great to be in the presence of such an influential pioneer in organic gardening methods in Ireland. For me it’s the horticultural equivalent of my lad meeting his football hero Fernando Torres… There will be a lot to learn.
FACT: Soil erosion due to intensive farming on land the size of America and Mexico has been made infertile for any future food production.
JOHN AND MARY’S SHED
Klaus begins by taking us all into Mary and John’s large shed/workshop. The walls are festooned with information leaflets about good organic farming methods, organic certifications and lists of why going organic is the way forward. Reading the walls alone is a big learning curve.
After the nerve racking bit about who we all are and an assessment on everyone’s knowledge of gardening, Klaus settles down and begins telling us his own reasons why organic is the best…
REASONS TO GROW YOUR OWN FRESH VEGETABLES
“Growing your own is the most natural thing in the world to do,” he begins. “But only 2% of people in Ireland are growing their own food. Things are changing and even the Botanic gardens in Dublin now have their own vegetable gardens. There is a waiting list to go on the courses they are offering,” he tells us.
FACT: An average Irish person consumes 7kg of artificial additives a year.
THE BENEFITS
Klaus asks us what we think are the benefits of growing your own.
· Organically grown vegetables are healthier for you. Klaus points out that we are not legally allowed to say this as scientific facts are still not conclusive and it upsets the industry. “It seems unfair that we need to have strict scientific evidence to prove the added nutritional value of home grown organic produce. This is an unfair system, as regular farmers do not have to account for their usage of chemicals.” I agree, nodding my head.
· Being out in the veggie patch and getting exercise is health bringing in itself.
· Organic farming and vegetable growing is sustainable
· Higher nutrient content of the vegetables means a more healthy diet.
· Seeing your crops grow from seeds to full maturity gives you an amazing sense of satisfaction and achievement
· Growing your own encourages community as small networks of growers pass on their surplus stock to one another.
· It is good for the environment as adding nutrients into the soil locks in carbon…reducing your footprint.
· It’s good for the soil. You feed and mulch the soil with organic nutrition as opposed to feeding the plants. Klaus explains “Conventional farming methods feed the ground with NPK fertiliser which is quickly taken up by the plants. The soil becomes more barren every growing season as nothing is put back. Organic methods store the nutrients in the ground until they are needed by the plant, which does away with any artificial feed. This cuts out pollution and chemical run off into the water course if too many chemicals are added.” He says.
· Today’s diet with low nutrient values means that you just can’t eat enough. “If you have healthy nutritional food there will be no need for vitamin pills.”
· You just can’t beat the taste. For example, sweetcorn is delicious if you have the pan of boiling water ready when you pick a cob and put it straight into the water.
FACT: You can get addicted to the blandness of chemically grown produce. Your taste buds get so used to the lack of flavour, naturally grown vegetables seem too strong.
LONG LASTING
Klaus also notices something about chemically produced vegetables. “They seem to last forever,” he notes. Shop bought crops that are chemically produced can last months, which makes means it is easier to transport, store and display them on the supermarket shelves. I know what he’s talking about. I once had a punnet of tomatoes that had such thick skins on them that they stayed in the compost heap for months before they finally rotted down. Good natural tomatoes should last 2 days as they have soft skins. Klaus loves his tomatoes, one of his favourites is a beautiful soft skinned one called Sungold.
FACT: Plants grow faster when they are fed artificially. They produce a uniformed size and colour of vegetable, which is good for the display stand in the supermarket, not for the soil or the environment.
POLLUTION
Conventional farming practices are responsible for a lot of pollution, especially phosphates into watercourses. This kills fish and the chemicals inevitably end up back in the water supply. “With a population of just 4 million people in the island of Ireland, this practice should be avoidable.” Klaus thinks, and continues. “In America there are initiatives where farmers are paid to be totally organic within 500 metres of a water course so no pollutants seep into the rivers and waterways.”
It’s a possibility: In 5 years from now the need for water could be so great that it could be Ireland’s biggest export.
CERTIFIED ORGANIC
In Ireland, to be organic you have to go through a strict certification process. There are two organisations where you can get certified.
IOFGA (Irish Organic Farmers and Growers Association) were set up to certify the organic integrity of foodstuffs, produce, and products for farmers, growers, and food processors. Including wholesalers, traders, and retailers
The Organic Trust claim to be the centre of excellence when it comes to organic inspection and certification.
“It’s a two year process,” says Klaus. “In the first year you have to make all the practices on your land organic from the soil to the seeds. Only after the end of two years will you be truly organic. And then the organic certificate will only apply to seeds and plants that are planted after the two year period.” The site inspection can cost from €150 –€400. We all agreed unanimously that this is a reliable method of having certification, although it’s a long winded process it does ensure good organic practice.
FACT: Only 1% of land in Ireland is farmed organically. Austria, Switzerland and Italy have the highest percentages of up to 5%.
WHY DON’T IRISH FARMERS OPT TO GROW ORGANIC?
Klaus hasn’t any official answer for this. We don’t think it’s anything to do with money. “If farmers converted to organic, there would be double the REPS grants available.” Some people in the group think that farmers don’t take up the offer because of a lower yield but most probably it’s the fear of constant inspections and invasion of their land and farm.
FACT: How many living creatures in a handful of soil? Klaus: “Billions, far more than people on the planet, it’s the foundation of life and needs to be looked after.”
SOIL
Klaus takes us all outside as he can see that some of us are sweating and others falling asleep in the heat as the sun shines through the transparent roof.
“Today’s topic is soil. The single most important thing in your garden.” He tells us as we make our way over to the meticulously maintained and planted raised beds. John has been working these beds for years, slowly building up a fine soil high in nutrients, ideal for his intensive crop rotation.
Klaus digs a section of a raised bed up to show us the depth and quality of the soil “In colder climates the constant freezing and thawing produces a fine tithe to grow the seeds. In Ireland the weather is quite temperate and we need to help it along a bit.”
The rain can have a detrimental effect on the land. It can get very waterlogged and if it is bare soil the nutrients can be washed away in a storm.
“Digging is best done in the autumn and covered up with plastic or webbing. Alternatively, leave it until the spring. In winter, leave it alone if it is too wet as this damages the structure too,” Klaus informs us as he moves over to another bed that is ready for seed sowing.
TIP: The best diary for planting is nature. See what is flowering and what is happening around you and gauge what to plant. It’s trial and error for a year or two. For example you might see that when the mayflower comes out it is time to plant certain seeds. When Klaus sees a cuckoo flower he can guarantee that a cuckoo appears within a week.
TIP: Why are my plants not growing well?
The two main factors for plants not doing well in Ireland are wind and wetness. “Make sure that you plant them in suitable places according to their type.” Klaus tells us. “One common mistake is crowding seeds when sowing and not giving plants enough room to grow and mature. Stick to the recommended spacing.”
SITE
The big influences that make a site somewhere for plants to flourish is:
· Sun. Pick the sunniest spots in your garden to grow the plants.
· Don’t plant in shade, even if it says semi shade on the packet. Klaus adds, “We get the least amount of sun in Europe so put them in the sunniest spot.”
· Give your vegetable plants shelter from the wind. “The wind can reduce the size of your vegetable yields by up to 70%”
Vegetables that like the wind
There are a few exceptions, some plants don’t mind a bit of rocking and rolling in the garden:
· Jerusalem artichokes
· Potatoes- They actually like the wind as it prevents humidity around the leaves making them less prone to blight. The wind hardens the leaves and makes it more difficult for and diseases to get into the plants.
· Cabbage – these originated on the coast and can stand the battering.
· Carrots have feathery leaves so wind blows through them.
· Scallions
· Onions
· Leeks
· In fact most root crops withstand the Irish winds
TIP: If you see any old potatoes coming up from last year, pull them up, they could be the one’s that have blight
How do I lessen the wind in my garden?
Wind breaks, if your garden is large enough you can plant trees on the border. A hedge is good too. These give better protection than a solid wall as it slows it down, a wall throws the wind over the top and comes down with a force on the other side.
TIP: All vegetables will prefer to be grown in the ground than containers. It’s more natural and the watering is taken care of naturally.
HOW TO KEEP WEEDS DOWN
John doesn’t spend a lot of time weeding. The thought of vegetable growing being a highly labour intensive job doesn’t wash at all with both John and Klaus. “I only spend a few minutes on each bed a week,” says John who has taken a moment in between clearing up after us to show us some of his rakes and hoes “I keep on the top of the weeds by hoeing weekly, even if there are no weeds to see. I disturb the soil to deter new seeds germinating,” he tells us showing us his range of long handled hoes, including a great one with an oscillating head from Fruit Hill Farm. “You don’t need many tools,” agrees Klaus, “but make sure what you have are the best quality,” he advises. John’s hoes have a long handle. “If you work the soil by holding the shaft of the tool with your thumbs uppermost, you have no need to bend your back.” John shows me the technique I will be taking home with me.
FACT: Conventional farming doesn’t feed the soil, it just feeds the plants. Conventional fertilisers mainly give the plants an NPK (Nitrogen Phosphorous and Potassium feed.) for flower development, leaf growth and root development. Plants need at least 13 other trace elements such as magnesium, iron, boron, calcium, and manganese to name a few. No goodness goes into the soil and the excess is washed away.
Improving and adding to the soil
The solution to rectifying a lot of soil problems couldn’t be easier. “If the soil is too wet and claggy you add organic compost, the older the organic matter is, the more balanced it will be.” It’s also a surprise to learn that the same additions of organic bulking agents are used for other problem ground. “If the ground is too sandy and drains quickly, again add organic compost.” Klaus tells us…. It couldn’t be simpler and it confirms what was said earlier about the need for feeding the soil and not the plants.
FACT: Composting is effective against global warming. It acts as a carbon sink, taking in carbon and depositing it back into the soil
DRAINAGE
TIP: A cheap and simple method of coping with a wet site is to drive a steel bar into the ground until you hit the bedrock. “It’s like pulling out the plug in the bath,” says Klaus. He has used this practice on small areas of ground and it does away with any expensive machinery and the need to damage the soil with compaction.
SIMPLE VEGETABLE BEDS – THE EASY WAY
Klaus and John both look of ways that we can make the gardening experience less labour intensive. One thing that can put people off even starting a vegetable patch is getting the beds ready. Fear not. There is a way to do it that won’t even get you to break into a sweat.
Klaus tells us more. “If you have an existing bed with weeds and you want to clean it the lazy way, cover it with black plastic of carpet and leave it for a full year. The only weeds to survive this would be docks and they can easily be removed by digging out the deep taproots.
“If you get a high worm population in your soil then you can throw the spade away. The worms will do all of the hard work of aeration and taking nutrients into the soil for you.” An observation form Klaus.
TIP: When considering putting in a new vegetable bed, keep clear of tree and shrubs as the roots can be a bother. 90% of tree roots are between 10-15cm of the surface of the soil. Plant on a south facing bed of possible
Another way is to make raised beds.
“Envirogrind based in Pettigo specialise in quality topsoil and fertiliser.” Klaus has used them before. The company makes topsoil and soil feed. They charge about €25 per cubic metre of topsoil, which is good value for money. It goes through a turning process, which heats the soil up to 70 degrees Fahrenheit. This kills off all of the weed seeds and soil born diseases. Delivery is expensive so it would be better to collect yourself if you have a large trailer. Failing that you could club together with other gardeners to get it delivered. The factory is open to public groups such as school visits.”
Klaus continues. “If you want an instant raised bed then the Envirogrind soil would be ideal. Choose a sunny spot in the garden, put newspaper down to cover the grass and weeds (you might have to strim first of it’s bit long) then put the raised bed planks in place and fill up. It’s ready for planting straight away.” He concludes.
The benefits of raised beds are:
They drain more freely if the ground is wet.
They warm up faster in spring, allowing for a longer growing season.
They are more accessible to people with disabilities.
It’s easy to modify the soil in a raised bed to suit the plants you are growing.
They are perfect for small plots.
They prevent soil compaction, as you don’t have to walk on the soil.
TIP: Timing is all-important in the garden. Pick the right job at the right time. Hoeing when it is dry and sunny for example.
A SPOT OF LUNCH
We have learned so much on this beautiful sunny morning and finish the morning off by having a weed identification. Then it’s time for refreshment in Mary’s Kitchen. We all go indoors for some much needed sustenance. Mary has laid on homemade soup and some lovely chocolate muffins straight out of the oven.
SEED SOWING
“Please ignore the sowing dates on seed packets.” Klaus begins as we crowd around a makeshift workbench in the garden after lunch. “Parsnips say February but here they are better left until May. Read the packets then add a few weeks,” is his advice to us and in my experience he is right. I would rather my seeds be catching up than putting them out too early and having them suffer.
FACT: Nutrients become available in the soil when the plants need them. Mineralisation happens when it’s warm when the plants start to grow.
ALL LAID OUT
John has laid out everything we need to plants some seeds. We have really good quality multi-cell seed trays “They cost about €6 each,” says John “but it’s worth it as you can use them again and again.”
We also have top quality organic peat free compost to fill the trays up. “If you choose seeds that are very small, begins Klaus, “fold a piece of paper in four and make a v shaped container to put the seeds in. The wind had picked up a bit. “Anyone choosing fine seeds can do this in the shed.” He advises.
I opt for chard seeds. They are big and easy to push into the small fingernail depth holes I have made in the cells. “Just put one seed in each” Klaus tells me.” I dutifully oblige until John comes along. “Put two in each one, that way I will be guaranteed a seedling.” He says. “The seeds are cheaper than me having to wait a couple of weeks to get another batch to germinate.” John grows these vegetables for a living so he can’t afford to have empty beds. I put two in each cell.
We are using seed from a company called Tamar organic seeds These are all organic and are available for sale in the Organic shop in Moville.
TIP: Spacing plants in the vegetable garden give a better crop. John has made his own spacing devices from a strip of 3x2 wood and some cut lengths of a shovel shaft.
IN THE TUNNELS
Klaus takes us to one of the tunnels for some seed planting straight into prepared beds. Some seeds you can plant into trays and containers, but others grow far better when planted straight into the ground. “Plant the tap tooted vegetables such as parsnips and carrots straight into the ground,” advises Klaus. “The roots start to twist around the cells of containers and carry on the habit when you plant out. I plant beans and peas straight out as well,” he says.
We use John’s ingenious spacing device made from the old shovel shaft and in no time at all the beds were planted. All John has to do now is water them, hoe the weeds and make sure the slugs don’t eat them “You just have to convince the slugs to only eat the lettuce at the end of the rows.” concludes Klaus…You know, I think he could….
TIP: It’s time to get the beds ready for planting. Rake the soil, wait 10 days and rake again to kill of any new weed seeds that have germinated.
JUST DO IT
There is no hard and fast rule for any planting as John and Klaus demonstrate. Everyone develops their own way of doing things. That’s the beauty of growing your own, there appears to be a lot of scientific and technical stuff to learn, but in the end most of us just make it up as we go along.
It’s the end of the day and we have gone an hour over time. No one is complaining and could probably do a bit more…. There’s plenty of time as this is just the first of a four-day course. The next date is to be confirmed. Mary shouts over. “There’s more tea on the go and some chocolate muffins left if anyone’s interested.”
I don’t have to be told twice.
