Organic growing

Sunseed uses seven garden terraces to grow a portion of our food; our aim is to improve and increase this production to reduce the proportion of food we buy in.

The gardens are managed by the Organic Growing Coordinator using organic and Permaculture principles and practises based on observations of this natural environment. We enrich our soils through the generous distribution of our home-made composts, including the rich 'manure' produced from our compost toilets and locally sourced horse manures. Efficient soil management is ensured through crop rotation and companion planting; we also incorporate green manures, raised bed systems and various mulching techniques to maintain and increase soil fertility and structure. A high biodiversity of plants and wildlife is recognised as a sign of a healthy ecosystem and we ensure there are always wild areas to facilitate beneficial diversity within our cultivated gardens.

We source all our irrigation water from the 'asequia' (irrigation line) running through the gardens which is 800-1000 years old and was originally built by the Moors. Different methods of irrigation are incorporated into the gardens' design; we use a combination of traditional sunk 'flood' beds and raised 'channel' beds both fed by the irrigation line. Trials are currently underway comparing the growth and health of the same crops cultivated using the differing irrigation methods.

We save our own seeds where possible and grow a wide range of seasonal vegetables, including: tomatoes, peppers, courgettes, pumpkins, carrots, garlic, beetroot, sweet corn, broad beans, spinach and lettuces, etc. Our gardens also incorporate crops from herbs, flowers, wild vegetables and tree fruits and nuts.

Our resources are managed carefully and we are always looking for ways to improve our (already high) levels of sustainability. Most of the 'waste' the community produces is recycled into valued resources within our garden nutrient cycles:

1. Waste paper is kept separate and makes a high carbon addition to the compost heap.

2. Our kitchen grey water passes through a 'grease-trap' to separate grease and nutrient particles for addition to the compost heaps before the water passes through a 5-layer reed bed system.

3. All biodegradable kitchen waste goes to the compost heaps, which are layered with garden waste, horse manure and accelerated with urine.

This region of Espana is an environment of extremes. Our pueblo is set within a semi-arid area made green by the diverted river (Rio de Aguas) which brings water to the asequia that runs through the gardens all year round. there are two growing seasons (Spring and Autumn) divided by the intense, drying heat of the summer; these periods are very mild and we receive much of our annual rainfall between September and March; in addition there are cold winters bringing with them regular frosts. We are currently building a poly-tunnel to extend our growing season further, constructed using columns of canya sourced directly from the riverbed here in the pueblo.

This department provides the opportunity for Working Visitors to learn about and practise Organic Gardening Techniques including practical transferable skills in cultivating edible plants. If you choose to join us we offer fun and the opportunity to learn many new things through the dynamic style of informal education that living at Sunseed’s low-impact community provides.

What's going on next month?

July 2010

Lots of watering with the traditional method

Weeding

Building caña (local bamboo) structures to support tomatoes, cucumbers, etc...

Mycorrhiza trial setup & research.

Saving seeds and sorting stock for August sowing

Bed preparation for August sowing

Sowing green manure seeds

Making compost heaps and compost teas

Organic Growing Coordinator:

Kirsty Heron

Mmmmmmmmmmmmmmmmmmmmmmmmmmm

Ten years ago my bookshelves were full of recipe books from around the world. Seven years ago they were loaded with magazines, pamphlets and articles about the politics of food: where it comes from, who grows it, who supplies the seed, how it is grown etc. I involved myself with campaigns to localize food chains and took actions in my local area buying collectively from organic and local producers.

To find out how to grow my own I have done a Permaculture Design Course, studied Organic Horticulture, been WWOOfing in Spain, set up a community food growing project on an allotment in Manchester and helped start planting and maintaining a forest garden in a public park. I have taught Organic Gardening and Permaculture and have particular interests in vegan-organic growing, food as medicine and tree/perennial plant based food systems.

My bookshelves are now full of books on soil life, companion planting, edible landscapes, propagation, forest gardens. Away from the books, surrounded by the paradise of this valley I am still learning every day the lessons that Nature has to teach me. If you look closely you will see that everything is eating.