Learn from Charles about growing all kinds of vegetables and many fruits too, productively, healthily and with less effort. I explain and show you the great methods I have evolved, using no dig and organic principles.

Both day and weekend courses are available at Homeacres garden in Somerset. They include Steph’s amazing lunches, so f you have dietary requirements, please say this when booking.

• To book a course, scroll down and click on a date you want, to bring up a new page with “Add to basket” tab for payment by card. The price includes 20% VAT.
• We sell course vouchers which the recipient can redeem at their convenience
• Ideas for accommodation are at bottom of this page

10.30am to 4pm £165, includes refreshments, VAT & Steph’s feast of homegrown vegetables.

Here is a short video about my one-day course

We start with the principles of no-dig growing, how it saves so much time, for harvests as good as if not better than in dug/tilled soil. You see how to create a productive garden, even when a beginner, and how to be on top of weeds, including couch and bindweed. Experienced gardeners learn time-saving methods to increase the growth and health of their plants.

Gardening is often made to sound more complicated than it is, especially with regard to feeding plants and coping with weeds. I empower you with understandings of the methods you see at Homeacres, which you can then adapt to your own garden. Homeacres is a quarter acre market garden and a field lab too, there is loads to see and learn from.

Getting started – clearing grass and weeds by mulching rather than digging.

• Making soil clean of weeds – a prerequisite to having time for creative work.
• Different composts and manures, when and how to use them for best results.
• Different ways of making compost, what ingredients work best. There is plenty to see in the heaps here!
• A look at Homeacres’ trials and comparisons – dig/no dig, fork/no dig, non-rotation, and different composts.

Sowing and propagation – directly in modules, pricked out, or into surface compost. We look at examples.

• Seasonality and timing of sowing for strong, healthy, growth.
• Energy influencers: the moon, biodynamic preparations, copper tools.

Growing

• Uses of fleece and mesh to speed growth and protect from pests.
• Reducing slug numbers, protecting crops from other pests.
• How and when to pick crops for healthier, long lived plants.
• Advice on polytunnels – size to use, orientation, and what to grow in them.
• Advice on fruit, especially apples, with different varieties now in their sixth year.

We start at 10.30am, so please arrive a little before; and we finish around 4pm. The day includes Steph’s amazing lunch made from vegetables both stored and growing, with recipes from her book and some new ones. Lunch is served with Charles’ no knead rye sourdough bread, made from freshly milled flour.

Many ask for Steph’s recipes and she has written a book The Creative Kitchen, available on her blog.

Two-day courses £330, include all refreshments, Steph’s amazing lunches, VAT.

The course is about understanding the simplicity of no dig methods, and learning to use that knowledge to garden more efficiently and economically. The main contents are below, but days 1 & 2 often overlap.

Day 1 – Costs and benefits of creating an undug growing space – 10am-5pm

• Setting up an area for market growing: how big, how quickly, mulching inputs.
• Maintaining productive soil without cultivation, key to healthier growth with less weeds and better returns.
• Weeding, often the Achilles heel of soil cultivators. No dig, no weeds – the details.
• Growing in tunnels and undercover, including use of fleece and pest-protection covers.

Day 2 – Details for good growing – 9am-2.30pm

• Propagation – composts, seed inc. seed saving, trays, sow or prick out, watering, hardening off or not. Heating a propagating space, a look at hotbeds.
• Time needed proportionate to costs and returns for different vegetables, depending on local market.
• Finer points of both growing and picking salad leaves, currently the only profitable crop for smaller growers.
• Tips for selling in less time and the importance of continuity. How to describe your growing to the public.

Accommodation on Saturday night can be at Homeacres in your own sleeping bag for £20, space permitting, or you could book into a local B&B.

Food and refreshments are included, and kitchen facilities for Sunday breakfast: lunch is soup (in cool months), bread and the Stephanie Hafferty salad bar.

• Courses      Sep 21 2019 @ -
• Talk – No Dig at Wimborne, Dorset      Sep 25 2019 @ 19:30:00 - 21:30:00
• Course – Grow Veg No Dig, full      Sep 28 2019 @ 10:30:00 - 16:00:00
• Course – Grow Veg No Dig      Oct 02 2019 @ 10:30:00 - 16:00:00
• Course – Grow Veg No Dig 9th October      Oct 09 2019 @ 10:30:00 - 16:00:00
• Course – Grow Veg No Dig, full      Oct 12 2019 @ 10:30:00 - 16:00:00
• Course in no dig at Birr, Ireland October 19th      Oct 19 2019 @ 10:00:00 - 05:00:00
• Course in no dig gardening at Birr, Ireland October 20th      Oct 20 2019 @ 09:00:00 - 15:30:00
• Talk – No Dig at Galleywood in Essex      Oct 24 2019 @ 19:30:00 - 21:30:00
• No Dig Weekend Intensive November 2nd-3rd      Nov 02 2019 @ 10:00:00 - 14:30:00
• Course – Grow Veg No Dig      Nov 13 2019 @ 10:30:00 - 16:00:00
• No dig: save time, fewer weeds Trent Dorset, 14th November 7.30pm      Nov 14 2019 @ 19:30:00 - 21:30:00
• No dig and easier gardening with Charles in Newtown, 23rd November      Nov 23 2019 @ 10:00:00 - 16:00:00
• Two one day, no dig gardening workshops N. Ireland, May 2020      May 16 2020 @ 10:00:00 - 17:00:00

Terms
Once a course is booked, and if something unexpected happens your end, we may be able to agree an alternative date, but I cannot guarantee it, particularly if a course has sold out and I have therefore stopped advertising it. Email me to enquire.

You can create your own course day at Homeacres for any number up to eight people, for £1000/day, with a similar format of 10.30am to 4pm and all refreshments provided.

Send an email to enquiries@charlesdowding.co.uk and we can discuss your wishes. I can also run courses at other venues, such as West Dean College.

If you have already booked a course and wish to inform us of any dietary or other requirements, please email us enquiries@charlesdowding.co.uk at least 4 working days before the course date.

All dishes are plant-based (vegan), the bread is 100% rye sourdough, and fresh-ground in my mill. There is a pat of butter too!

Please select from the below dietary requirements:

• Vegetarian or vegan
• Gluten intolerant
• Nut intolerant
• Serious food allergy, please specify

Friends and family are welcome to attend a course in your place, please provide us with the name and dietary requirements.

We can offer transfers to an alternative course date, provided we have been given enough notice (subject to availability). Notice needs to be 28 days, see next paragraph.

Due to the limited number of places at our courses, we are unable to refund purchases unless you give enough notice to enable a resale. If you are unable to attend and let us know more than 4 weeks before the date, we will resell your place. In this case, we can offer you a refund, less a £20 charge + VAT to cover time on admin and the loss of income from Paypal/Sagepay fees.

If for unforeseen circumstances we need to cancel a course, you will be contacted and given the option to transfer to another course of the same value, or to receive a refund of your payment.