katrina@blueborage.co.nz - 022 410 4988

Foodscaping

Grow the food you love to eat

$50

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Description

What's Foodscaping? I found the term in a library book on edible gardening, did a few google searches and liked what I saw... except that most of the material was aimed at an American clientele being rebellious by planting food in their front garden, something illegal in parts of America. Imagine that! For me foodscaping is more about bringing flowers, herbs and structural elements into the vegetable garden and blurring the lines between what gets planted for show and what's purely functional. I’ve been foodscaping with people for a few years now, and it’s something I like to do in a slow, careful, thoughtful manner. I will ideally get to observe how my client cooks, what flavours they enjoy most, and also whether they are a ‘grab it quick’ kind of cook, or if they are rather the type of person to walk intentionally around the garden and harvest a basket of food in the morning for using that evening. We are all so very different, but can all design our kitchen gardens to suit our personalities - aren’t we lucky. How this course works: These exercises are designed to be done in a particular sequence, but you can of course choose to do them in any order. Work in your own style. You could also start a foodscaping journal, and take notes after each meditation.

Programme modules

  • Welcome
  • Working with the whole section
  • Walking meditation: noticing
  • Thinking like a chef
  • This week’s menu at your home: what else could you grow?
  • The cycle of the year
  • Strengths and limitations of your space
  • Soil making
  • Your aesthetic style
  • Releasing what doesn’t belong
  • Garden maintenance and your schedule
  • What next?
  • Bonus: The Blue Borage Urban Homestead Journal

Course Format

10 exercises to approach your garden planning from different perspectives, each of which could lead to transformations in how much of what you eat is grown in your space.

About me, Katrina Wolff

How would you like to be growing the food you most love to eat, saving yourself unnecessary trips out to the shops. Instead, just wander out into your garden and harvest organic produce that is literally still alive. Garden to table means just that - perhaps rinsing off a little of the soil before you head to the kitchen to cook.

The question for so many people is this: 'Where do I start?'

I recommend a quick call to discuss your situation, and I can quite quickly recommend some options, no matter what size your garden. Beginners and advanced gardeners are all welcome.

Send an email to katrina@blueborage.co.nz or phone/text on 022-410-4988.

Course Format

10 exercises to approach your garden planning from different perspectives, each of which could lead to transformations in how much of what you eat is grown in your space.

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