Sub-Tropical Fruit in Canada! Pushing the Limits with Energy Efficient and Sustainable Greenhouse Design

/Sub-Tropical Fruit in Canada! Pushing the Limits with Energy Efficient and Sustainable Greenhouse Design

Sub-Tropical Fruit in Canada! Pushing the Limits with Energy Efficient and Sustainable Greenhouse Design

When:
March 9, 2018 – March 11, 2018 all-day
2018-03-09T00:00:00-08:00
2018-03-12T00:00:00-07:00
Where:
To Be Determined
Cost:
$ 395 including meals
Contact:

Sub-Tropical Fruit in Canada!

Pushing the Limits with Energy Efficient and Sustainable Greenhouse Design 

We begin Friday evening with a ‘meet and greet’ and a slide show presentation which will provide an example of a farm design process.

Saturday and Sunday we will touch on the following items using examples from ‘The Garden’ :

  • ​Growing sub-tropicals in Canada

  • Greenhouse environment, venting and heating systems

  • Healthy soils, hydroponics and digeponics

  • Integrated Pest Management

  • Rainwater catchment and filtration

  • Nutrient cycling (recovering nutrient from organic waste) with compost, anaerobic digestion (AD) and vermiculture.

We will build a small scale hydroponic system and process digestate from the anaerobic digester to create a nutrient solution.  By Sunday afternoon the system will be growing plants!

Time will be scheduled for designing food production systems for your own location. You will look realistically at:

  • the strengths and weaknesses of your proposed site,

  • the amount of time you are able to devote to implementation and maintenance,

  • your budget  

  • identifying what and how much you want to produce!

At the end of the week-end participants will leave with a deeper understanding of what it takes to create a healthy, sustainable and manageable farm/garden.

A light lunch will be provided both Saturday and Sunday .  A delectable dinner will be served Saturday night using produce  from The Garden and other Salt Spring farms.

Please inform us if you have any food allergies.

Workshop cost is $395 including meals.

A non-refundable though transferable deposit of $100  is required for registration.

The workshop is capped at 10 participants.

By |2018-01-22T11:10:14+00:00January 18th, 2018|0 Comments