spent the first year working to improve the land, applying the
principles of husbandry and developing the market garden enterprise
and veg-box scheme, we have simultaneously created the best sort
of 'class-room' from which the Husbandry School can deliver its
knowledge and experience, that is the land itself – though
during inclement weather we do have a wonderful, super-sized yurt
as an indoor teaching space.
The course tutors
Carole brings much experience from both the private and public
sectors, having previously taught children, adults and those
with special needs, and therefore, combined with Jonty's apprenticeship
and training in husbandry, there is a great opportunity as time
progresses to offer a valuable real, live teaching and learning
experience that addresses the enormous variety of interests which
come under the overall umbrella of husbandry skills.
The Husbandry School has formed close links with the prestigeous
Ashburton Cookery School.
We have been providing fresh produce from our fields for use in
the Ashburton Cookery School kitchens, and since Spring 2008 we
have also be hosting educational field visits for their cookery
These field visits will:
• Introduce students to husbandry principles, in the use of
wind, water, shelter, and soils in producing food.
students to husbandry practices, firmly rooted in the Devon tradition.
We are able to show:
• The advantages of growing ancient, rare and heritage varieties
of food crops, and the nutritional benefits of using these.
• the importance of nourishing the soil. As well as material
generated on our own land we also use composts made by Teignbridge
District Council from the garden and kitchen waste collected in
and around Ashburton. Building and maintaining a whole balanced
soil ecology is essential and leads to nutritional benefits of
the crops grown.
• The intelligent use of all water supplies on the land,
including our own spring water, in growing produce. Good water
management includes the use of drainage and irrigation ditches
and leats which take water from where it is in excess, store it,
and then deliver it for irrigation where it is needed.
• the importance and effectiveness of companion planting,
rotation of crops, and maintaining a wide diversity of plants.
• How all these factors and others can combine to increase
the quality and nutritional benefits of the ingredients on their
journey from field to kitchen to dining table.
We're very much looking forward to seeing how our association
with the Ashburton Cookery School continues to develop, and how
our teaching programme can be developed to create a truly holistic
approach to food education.