The basket has been updated
Our gardening work was supported by a full day of learning on the Saturday during which we revisited the Five Elements Taoist philosophy that Lori had introduced in the Autumn. We also explored the underground economy and the quintessence of soil. The essence of nutrition. The fascinating relationship between humans and the mycorrhizal network. The principles of permaculture and whole systems thinking. This depth of knowledge was made accessible through Lori’s gentle and mindful approach which involved starting each day with a collective meditation as well as taking time throughout the day to absorb and reflect.
Surrounded by all of the signs of spring and bathed in morning sunshine, the first step was to map out the simple design using bamboo markers. We then lay wet cardboard over the blueprint of our vegetable bed. The design, as the name suggests, is centred around a key hole shaped space which is intended for the gardener to access the herbs and vegetables without disturbing the soil. On top of the card board went kitchen scraps in their pre compost phase, so mostly peels, cores and egg shells. Nothing cooked.
I thought about the food that was being prepared for us as we worked. What we were using had come directly from the OmVed kitchen that morning. Next, the actual compost which we topped off with mulch. In all, the bed stood about 30cm higher than the ground. The outer circle of the bed, slightly raised, would be home to sage and lemon grass – sage is apparently a slug repellent. The middle, leeks and onions and the inner circle basil and tomatoes. The taller plants would gather dew which falls back down to the lower plants meaning that the garden needed little watering. It was an eco system within itself created entirely from by products of the kitchen. One could not help but wonder why doesn’t everybody have a permaculture vegetable bed in their garden?
Prepared by Arthur Potts Dawson, OmVed Garden’s Executive Chef, our four course vegan lunch that afternoon was literally bursting with life. A starter of quinoa, alfalfa sprouts, kimchi, and miso quenelles really set the tone.
Lori continues teaching the Five Elements throughout the spring and summer this year. The first in a series of five weekend courses will be on April 6th and 7th which will explore spring and the wood element. More information and tickets, which include the full four course lunch on both days, are available here.