Myco-Scaping for Gardens and Smallholdings

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21 and 22nd June 2014

Mycelium is the mastermind and network which helps to balance our natural environment by working in symbiosis with the trees and plants to balance nutrient systems.  As well as being delicious and fun to grow, mushrooms have important trace minerals and well-documented medicinal qualities.

Join us for two jam-packed days of hands-on learning about the ways in which to grow edible and medicinal mushrooms and integrate this mutually beneficial system into your garden or smallholding.

This course is perfect for gardeners, allotmenteers or indeed anyone who is keen to learn about the possibilities for growing mushrooms within the garden environment.

Both days will begin with a discussion and presentation about fungi; their benefits in the garden, the forest eco-system and their relationship with fruit trees and annual vegetables accompanied by a slide presentation.  Then we move into the practical, hands-on aspects of the course, with expert guidance from Beth Morgan, the teacher.

There will be time at the end of the day to review the exercises and discuss the process and after-care.  By the end of the course students will have the experience and skills necessary to cultivate and inoculate several varieties of mushrooms into their small holding or garden space.

What this course will cover:

  • Learn about Fungi and integrating inoculated logs into the garden space
  • Prepare logs with Reishi spawn (a super medicinal mushroom).
  • Understand the process and after care, then drill, inoculate and seal the logs.
  • Understand companion planting and symbiosis in the garden, as well as integrated fungi-garden design as a whole.
  • Create an Elm (edible Oyster) mushroom and brassica bed.
  • Set up a King Stropharia (edible mushroom) bed which can be used to generate compost from wood chips and other organic matter; and produce an edible harvest in the process. It is a fantastic use of shaded space that would otherwise not be suitable for producing food.
  • With support create a design to bring mushrooms into your own garden space.

Booking your place:

Bookings are essential to help us prepare for the right amount of participants.  A place is not secured until we have received the requested payment.

For further information or to book your place, please contact us.

Tom or Nicole at Laya Point Permaculture

01229 716154

nicole.hermes@gmail.com

Course price:

£200 – includes cottage lodgings and meals and refreshments including Saturday lunch and dinner and Sunday breakfast and lunch.

£190 – includes lodging in the barn dormitory and meals and refreshments including Saturday lunch and dinner and Sunday breakfast and lunch.

£180 – includes camping (bring your own camping equipment) and meals and refreshments, including Saturday lunch and dinner and Sunday breakfast and lunch.

£160 – does not include accommodation and only includes lunches and refreshments.

For more details about the lodgings please contact us or visit our website.

Included in your course fee:

Fees include refreshments and meals*, handouts, and a brassica seedling inoculated with Elm oyster spawn.  There will also be some King Stropharia starter available to purchase for anyone wanting to set up their own outdoor growing area to eventually spread throughout the garden.

*A healthy, vegetarian lunch is provided on both days for all course attendees.  For those who are staying overnight, breakfast and dinner will also be provided.

Course Teacher:

This course is delivered by Beth Morgan, founder and coordinator of a small family run business – Rooting and Fruiting.  She started the business in 2012 and has slowly developed the business with her partner, Martin Austin, using minimal money and found, recycled and donated materials.  They are based at Pextenement Farm, Todmorden, an organic diary and home to an award winning cheese company; and their space now comprises of a lab and packing space, dark room, grow room, store/work and log inoculation room and an outdoor growing space.  They are currently growing edible mushrooms for sale locally and are cultivating outdoor edible and medicinal species.

Rooting and Fruiting use their profits to study and develop regenerative bio-fungi techniques and technologies for the improvement of land, water and food production, focusing primarily on the local area but also on wider global applications.  Beth is a Winston Churchill Fellow and recently travelled to South Africa to research eco-systems approaches to water treatment with an emphasis on mycofiltration and bioremediation.  She is currently developing a number of pilot projects that stem from this work.

Beth is driven by the innate relationship between Permaculture and the potential for the long-term maintenance of the well-being and health of individuals, communities and their environment; moving away from the ‘plaster’ affect of mainstream social and health care to promoting the growth and development of groups through their connectivity to the foods they eat and the environment in which they live.  A fundamental value of the business is to share and disseminate research and findings and Beth loves to host workshops where she can share her passion around mushrooms.