People who visit my home and walk around my gardens find it difficult to believe that I compost in-situ. There are little flies or smells in and around my compost area, some of which is in close proximity to my kitchen and dining area. Much of this composting ideas came from the “Growing Food Forests in Small Spaces Fast” by Clea Chandmal.
“Growing Food forest in small spaces”, a course by Ms. Clea Chandmal
The two-weekend workshop of 3 hours on saturday and sunday provided a simple and doable framework on approaches to composting and growing fruit trees, vegetables, flowers, and herbs in small spaces. Clea covered multiple facets of gardening, inviting us to see the space through the lens of plant and its soil requirements. Furthermore, we left with composting tips and practices, ideas on direction of planting, creating microbiomes for our plants and more.
What is a food forest?
A food forest is a sustainable gardening method that mimics the natural ecosystem of a forest to grow edible plants. It’s a layered system where plants of different heights and purposes—such as trees, shrubs, vines, herbs, and ground covers—work together to create a self-sustaining and productive environment. By leveraging plants and mounds and contours, I could create microclimates to grow greens and herbs.
Unlike traditional gardens, food forests are designed to be low-maintenance, using principles of permaculture to conserve water, improve soil health, and encourage biodiversity. The goal is to create a resilient system that provides a continuous supply of fruits, vegetables, nuts, and herbs, while also supporting local wildlife and reducing the need for synthetic inputs like fertilizers or pesticides.
In essence, a food forest combines the efficiency of nature with the functionality of a home garden, offering a beautiful, eco-friendly way to grow food.
