A workers' cooperative growing food on London's edge in the Lea Valley
From OrganicLea in Chingford: Asparagus, broad beans, dried chillies, potted herbs, good king henry, radishes, rhubarb, sea beet, spring garlic and salad. From Mole End in Kent: Crimson crisp apples. From Ripple Organics in Kent: Chard and salad. From Sarah …
From OrganicLea in Chingford: Asparagus, rainbow chard, rhubarb, microgreens and salad. From Mole End in Kent: Crimson crisp apples. From Ripple Organics in Kent: Leeks. From Sarah Green in Essex: Pak choi. From Graham Hughes in Norfolk: True spinach. From …
About this course: Forest gardening is a low-maintenance sustainable plant-based food production system, incorporating fruit and nut trees, shrubs, herbs, vines and perennial vegetables. The design principles can be replicated in even the smallest of urban gardens including public parks, allotments …
