How to Grow Exceptional Produce

Farewell

with JANE SCOTTER — Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.

Lesson 36 of 36

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It’s time to say goodbye to Fern Verrow and get started on your own biodynamic journey.

From the Lesson Workbook

Farewell

I hope you've enjoyed this course and that it has inspired you to give biodynamic growing a try. One of the most important things to remember when trying anything new is that we are always learning and there's always more to discover.

As a self-taught gardener, I have always learnt on the job. By working this way yourself, the knowledge you acquire from books and online will slowly fall into place and enrich your experience.

When it comes to learning about the rich field of biodynamics, there is no limit but your own curiosity. You can explore the subject to whatever depth you feel comfortable with. The Biodynamic Association has lots of great books and resources to get you started, but when it comes to applying your knowledge to your own garden, the best thing to do is get your hands dirty.

Suppliers Directory

Websites

  • Biodynamic Association
  • Demeter: Biodynamic Federation

Books

  • Biodynamic Gardening: Grow healthy plants and amazing produce with the help of moon and nature's cycles
  • A Biodynamic Manual by Pierre Masson
  • What is Biodynamics?: A Way to Heal and Revitalize the Earth by Rudolph Steiner

Seeds

  • Parkers
  • Farmer Gracy
  • Sarah Raven
  • Tamar organics
  • Row 7
  • Johnny's seeds

Compost and Feed

  • Klasmann
  • Tamar organics

Tools

  • ReAg Tools
  • Niwaki Tools

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Very good tutorial from a professional garden...

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Jane Scotter

Your Instructor

Jane Scotter

Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.

Jane Scotter has been farming at Fern Verrow - her certified biodynamic farm at the foothills of the Black Mountains in Herefordshire - since 1996, where she cultivates a wide range of truly seasonal vegetables, fruit, herbs and flowers. Jane believes that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour, and that size and shape are unimportant when compared to taste and true quality. Since 2015 she has had a farm-to-table collaboration with Michelin starred chef Skye Gyngell and her London restaurant, Spring, and also grows flowers for acclaimed London florists, JamJar Flowers.

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