In Market Gardening, we reach for a sustainable lifestyle combine with a production of greens with a high output the size of the garden considered. The vegetables we produce a used in the kitchen.
You learn different cultivation techniques and we use hand tools manually. We also want to improve the quality of the land over time making the soil better and better. Part of the class is to learn how effectively to use a greenhouse.
Market Gardening is a way of using the soil that is fit for the small self-sufficient garden as well as a small-scale commercial home production.
There can be 20 students in Market Gardening.
The garden of wonder
Our organic garden invites students to a gardening adventure with our beautiful edible plants. The garden allows student's plant knowledge to grow by learning new cultivation methods; we also welcome the public to buy seeds and cuttings so that they too can enjoy our harvest. In 2004, the garden first began using organic growing methods; the site has been thriving ever since.
The garden brings joy to the school through both the planting and the harvesting (and by spending time doing both with friends!). The school enjoys exploring the connection between soil and table. The garden challenges us to consider how to live a happy and healthy way of life. Over the years, the garden has evolved into both a demonstration and experimentation garden, with educational opportunities for children, youth, and adults. In the garden, you will find an outdoor kitchen, shelters, natural playground, apple grove, herb garden, astronomical garden, insect hotels, and orangery; everywhere in the garden is filled with smells and colours.
During the summer months, there are guided garden tours. On some evenings, the tour concludes with dinner in the garden.
Nynne louise bach
Nynne has skilled gardener and has studied environmental planning. She loves to work with sustainable gardening, and market gardening as a way to sustain an income even on the small homestead.
Nynne has worked on different farms and in commercial yet sustainable food production.