city farming and community gardens - new farmers training manual

8/8/2019 City Farming and Community Gardens - New Farmers Training Manual

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Training Manual

Northey Street City Farm


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New FarmersA Training Manual

for Volunteers, Volunteer

Coordinators and Trainersat

Community Gardens and City Farms

Compiled byTash Morton and Dick Copeman

Northey Street City Farm16 Victoria St, Windsor, QLD 4030, Australia

[email protected]

Ph 07 3857 8775, Fax 07 3857 8108


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ACKNOWLEDGEMENTS

The Commonwealth Department of Family and Community Servicesprovided the funding for Northey Street City Farms New FarmersProject. Departmental officers, Bev Lauder, Collin Thompson andBjorne Hoppe were helpful and supportive.

The NSCF Reference Committee members, Jill Istraty, DonellaScown, Jenny Leask and Tom Greenwood provided valuable guidancefor the project officers.

NSCF staff, John Morahan, Rikki Pieters, Richard Nielsen and LindaMcKee helped with project planning, administration and trainingdevelopment.

NSCF Volunteer Coordinators, Mez Quinn, Ben Cornfoot. Bill Carr,Kate Law, Katie McGuire, Millie Lindenau and Kristen Duffasprovided feedback and inspiration.

NSCF volunteers, James Baird, Ross Craig and Rikki Coulston helpedwith training and James Baird contributed additional andexceptional catering skills.

Malindi Morris drew the fantastic illustrations for the manual. Kate Baker from CERES, Melbourne, reviewed a draft manuscript of

the manual. Monique Delaney edited and arranged the final draft.

First Published 2004

Reproduction of the contents of this manual is permitted.Acknowledgement of the source would be appreciated as well asfeedback on its usefulness. We have made every effort to acknowledgethe copyright of others. Any inadvertent omission will be acknowledged infuture editions


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CONTENTS

Acknowledgements

IntroductionIntroductionOutline of New Farmers Project

About Northey St City FarmVolunteer Training at NSCF

ObjectivesTraining Programs: Volunteer, Volunteer Coordinator and Train the

TrainerTraining EnvironmentEquipment and Facilities for TrainingPromoting Training

Volunteer Training ProgramVolunteer Orientation ProgramWorkplace Health and SafetyTraining Needs AnalysisCourse OutlineVolunteer Training Modules

1. Tree Care2. Vegetable Gardening3. Chooks4. Green Waste Recycling5. Basic Carpentry6. Bushfoods7. Office Skills8. Propagation9. Designing a Garden10. Organic Pest and Disease Control11. What is Permaculture?

12. Tour Guiding

Volunteer Co-coordinator Training ProgramCourse OutlineVolunteer Co-coordinator Training Modules

1. Volunteers- Who are they? Why do they Volunteer? What areour Responsibilities to Them?

2. Defining Roles for Volunteers3. Recruiting and Orientating Volunteers4. Using the Volunteer Database

Page

4

789

10121212

131314

1516172122232324303236344042454650

52

53555656

606468


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5. Planning a Volunteer Work Session6. Facilitation Skills7. Conflict Resolution8. Training Volunteers

9. Establishing Volunteer Co-coordinator Roles10. Evaluating your Volunteer Program11. Supporting Volunteer Coordinators

Train the Trainer ProgramCourse OutlineTrain the Trainer Modules

1. Training Needs Analysis2. Effective Learning3. Creative Tools for Training

4. Designing a Training Module5. Prepare a Training Module6. Evaluating Training7. Integrating Training into your Volunteer Program

Evaluating TrainingVolunteer TrainingVolunteer Coordinator ProgramTrain-the-Trainer Program

Volunteer Coordinator Role Descriptions

Appendixes1. Volunteer Policies and Procedures2. Volunteer Orientation Manual3. Volunteer Events and Training Calendar 20044. NSCF Volunteer Registration Form5. Volunteer Feedback form6. Bibliography and References

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9394959598

102

106108110112

113114115116

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New Farmers Training Manual 7

I I NTRODUCTI ON NTRODUCTI ON


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New Farmers Training Manual8

Volunteer Training

INTRODUCTION

Active volunteers are the key ingredient in all successful community gardens and city

farms. It is volunteers who start the gardens, build them up and keep them going. Evenwhen funded positions are obtained, volunteers are still absolutely essential to keep thegardens going and to stimulate the interest, fun and activity that distinguish successfulcommunity gardens and city farms.

Gardening is a complex and sophisticated activity. While anyone can pick up a fork anddig, or push a seed into the soil, success at gardening requires a combination ofknowledge, skills and experience. Running community organizations, similarly, requiresan array of skills and knowledge.

Training is essential for helping volunteers acquire the skills necessary to be goodgardeners and to run successful community organisations. Successful communitygardens and city farms are places where learning is integrated into all activities.

This manual records the experience of one successful community garden, NortheyStreet City Farm in Brisbane, in developing and delivering training programs for itsvolunteers. To train volunteers, volunteer coordinators and volunteer trainers areneeded. So this manual includes training programs for volunteer coordinators and forvolunteer trainers, as well as programs for the volunteers themselves.

The primary purpose in compiling this manual has been to facilitate on-going training

programs at Northey Street City Farm itself. We hope, however, that our experiencemay be of use to other city farms and community gardens as they embark upon trainingtheir volunteers.

Each community garden is unique and training programs need to reflect their individualcircumstances. Not all the individual trainingmodules in this manual will necessarily apply toother community gardens. We hope, however,that this manual may inspire others to adaptelements of our programs to their own use or,better still, develop their own trainingprograms and modules.

We welcome feedback about the manual andits contents. We hope that all who use it getas much fun and stimulation from it as we didin putting it together.

Tash Morton and Dick CopemanNew Farmers Project Coordinators

Northey Street City Farm

Introduction


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OUTLINE OF THE NEW FARMERS PROJECT

The New Farmers Project has sought to widen community participation in City

Farms and Community Gardens by researching and developing training and devel-opment packages for volunteers at Northey Street City Farm (NSCF). A volun-teer training and participation model has been established that can be deliveredby volunteers and be easily transferred to other community gardens and cityfarms.

Two part-time project officers were employed for 12 months to research exist-ing programs and adapt or develop training programs, in consultation withNSCFs volunteers. They co-ordinated and delivered training and facilitatedevaluation of the project. NSCF volunteers, volunteer co-coordinators and mem-

bers from other local community gardens were invited to participate in thetraining and contribute feedback. The manual is a collection of training that of-fers an inclusive, fun and educational framework for developing training pack-ages.

It is envisaged that the New Farmers Volunteer Development Program will be-come self-sustaining and be operated by volunteers over the long term.

Project aims

The aims of the project were:

To research, develop and deliver training programs that will enable volun-teers to be effectively involved in City Farm projects.

To encourage continued participation of volunteers in city farms throughdevising programs that support, educate and recognise volunteer contribu-tions on city farms.

To identify and promote leadership in order that volunteers can plan, co-ordinate and manage the Farms activities and projects

To support the training of volunteers on other city farms and communitygardens through devising training programs that will be applicable to othercommunity gardens and city farms,

Introduction


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Volunteer Training

ABOUT NORTHEY STREET CITY FARM

Our MissionWe are a dynamic creative and diverse city farm based on mutuality, innovationand environmental sustainability.

Our VisionWe aim to create a working model of a co-operative, community based, urbanpermaculture farm which demonstrates, promotes, educates, celebrates and ad-vocates for environmental and economic sustainability in a healthy, diverse andsupportive community.

NSCF History Northey Street City Farm was established in 1994 on 4 hectare of BrisbaneCity Council parkland. The land on Northey Street had been reclaimed fromhousing in 1974, after big floods had famously consumed the houses. The landis bordered by Breakfast Creek, a large car park and roads.

When the first volunteers started on site there were some large mango treesand a lot of grass! Collectively the people involved had a vision to permaculture

the site using organic methods. Revegetation along the creek banks and estab-lishment of vegetable gardens were the initial plantings. Progressively, or-chards, wetlands, kitchen gardens, market gardens, a kids area, a kitchen, anoffice, a workshop, a retail nursery, a green waste recycling centre, a picnicarea, chook yards, art space, bushtucker and cabinet timber plantations havebeen established on site.

For the first five years the city farm ran entirely on volunteer labour. In thepast five years the city farm has been supported through funding submissionsand the development of ethical enterprises and supports a number of project

staff who manage a range of programs on and off site.The New Farmers project is the first project the farm has had, aimed specifi-cally at supporting volunteers. NSCF currently attracts around 150 volunteersa year who actively participate in activities on site.

NSCF StructureNSCF is an Incorporated Not-for-Profit Community Association. City Farm ismanaged by a Management Committee and a Staff Collective. The ManagementCommittee consists of eight members who are elected at the Annual General

Introduction


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Meeting. The Management Committee themselves are volunteers and must be mem-bers of the organisation. The Management Committee meets once a month. TheStaff at NSCF meet weekly and co-ordinate projects at the Farm. See the Organ-isational Mud-map in the Orientation Manual (Appendix 2) for an overview of the

structure of Northey Street City Farm.

Introduction


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Volunteer Training

VOLUNTEER TRAINING AT NORTHEY STREET CITY FARM(NSCF)

Objectives1. To strengthen the skills of volunteers and their confidence in their ability to

work effectively at NSCF.2. To develop the skills of experienced volunteers who are interested in taking on

the roles of coordinating other volunteers and of running volunteer inductionand training programs.

3. To clarify the roles of volunteers and volunteer coordinators.4. To strengthen community involvement in NSCF, particularly by people who wish

to become involved in farming and gardening for cultural and social reasons.

5. To increase volunteer participation at NSCF.6. To develop stronger links with other city farms and community gardens and toassist them provide training for their volunteers.

Training Programs

The New Farmers project has developed the following training programs:-

An Orientation course for new volunteers that introduces them to the Farm

site and to staff and volunteer coordinators, explains the structure and func-tioning of NSCF, outlines opportunities for volunteering and covers basic Work-place Health and Safety. These induction courses are held once a month andlast for three hours. See the Volunteer Orientation Program (p 16) and Volun-teer Orientation Booklet. (Appendix 2).

Volunteer Training Days that provide training in the core activities of NSCF.These are held four times a year and run for six hours. See the VolunteerTraining Modules on pp 22-50.

A Volunteer Coordinator Training Program that builds the skills and confidenceof volunteer coordinators so that they can train and coordinate volunteers. Thisprogram runs over two days and is held once a year. See Volunteer CoordinatorTraining modules on pp 51-89.

A Train-the-Trainer Program for NSCF volunteers and staff and interestedmembers of other city farms and community gardens. This program providespractical training in small group training techniques, including training needsanalysis and creative facilitation techniques. See Train-the-Trainer modules onpp 92-115.

Introduction


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Training Environment

The New Farmers training programs have been developed to take full advantage

of NSCFs living classroom of permaculture orchards, organic vegetablegardens, chicken runs, organic nursery, bushfood plantings, aquaculture pondsand green waste recycling centre, as well as its grass roots, community basedstructure and organization.

Thus, for effective delivery, the Volunteer Training Modules in particular,require a garden environment similar to that of NSCF or other establishedcommunity gardens. The Volunteer Coordinator Training Program and the Train-the-Trainer Program, however. are less site specific and can be delivered innon-garden environments,

Equipment and Facilities for Training

These Training Programs were developed to be delivered in the open-airfacilities of NSCF. Consequently, high technology teaching aides are notrequired.

The equipment required includes: Blackboard Pin boards

Butchers paper Chalk Felt pens Assorted hats, scarves, balls, musical instruments, etc as props for role

plays, teaching sessions etc Spare pens, crayons, pencils and paper for students use

Introduction


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Volunteer Training

Facilities that are recommended, in addition to the garden, nursery etc. men-tioned above, include: A training room or outdoor training area with shade and weather protec-

tion

Seats and tables Separate break-out areas for small group activities A large room or flat, open space for group exercises and games Toilet Kitchen for tea and coffee and lunch

Promoting Training

Word of mouth, email and notices on the volunteers noticeboard are used topromote training programs for volunteers and volunteer coordinators.

Train-the-trainer programs are promoted also to other city farms andcommunity gardens through the Community Gardens and City Farms Networkand to other kindred organizations via email.

Introduction


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V V OLUNTEER OLUNTEER T T RAI NI NG RAI NI NG


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Volunteer Training

VOLUNTEER ORIENTATION PROGRAM

This program aims to introduce new volunteers to the physical site, operationsand personnel of Northey Street City Farm. It also covers the rights and re-sponsibilities of volunteers as well as basic workplace health safety.

Volunteer Induction Programs are held on the first Thursday of each month.

Program

9:30 10:40 Tour of City Farm

10:40 11:10 Morning tea and introductions to staff and volunteer coordi-nators

11:10 11:45 Read through Orientation booklet re:- Structure and Function of NSCF Rights and Responsibilities of Volunteers

11:45 12:25 Workplace Health and Safety

12:25 12:30 Questions

12:30 1:00 Lunch

Volunteer Training


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W O R K P L A C E H E A L T H A N D S A F E T Y

F a c i l i t a t o r :

T i m e :

4 0 m

i n s

O b j e c t

i v e s :

1 .

T o u n

d e r s

t a n d w

h o i s r e s p o n s

i b l e f o r

W o r

k p l a c e

h e a l

t h a n

d S a f e t y

2 .

T o

k n o w

h o w

t o w o r

k s a

f e l y

3 .

T o

b e a w a r e o f

t h e r i s k s o f w o r

k i n g a t

N S C F

4 .

T o

b e f a m

i l i a r w

i t h t h e

t o o l s a n

d p r o t e c

t i v e e q u i p m e n

t a t

N S C F

O b j e c t

i v e

C o m p e t e n c i e s

A c t

i v i t y

T i m e

( m i n )

R e s o u r c e s

/ H a n

d -

o u t s

1 ) T o u n

d e r s

t a n d w

h o i s

r e s p o n s i

b l e

f o r

W o r

k -

p l a c e

H e a

l t h a n

d S a f e t y

U n d e r s t a n

d t h e r e s p o n s i

b i l i t i e s o

f

w o r

k e r s a n

d s u p e r v

i s o r s

R e a d

f r o m

t h e

W o r

k p l a c e

H e a

l t h

a n d S a f e t y

A c t

0 - 5

W o r k p l a c e

H e a

l t h

a n d S a f e t y

A c t

2 ) T o

k n o w

h o w

t o w o r

k

s a f e l y

K n o w

h o w

t o u n

d e r t a k e

t a s k s s a f e l y

B r a i n s

t o r m

t h e p r e p a r a

t i o n s

f o r a

s i m p l e w o r

k p l a c e

t a s k

5 - 1 0

S a f e t y w o r

k s h e e t

3 ) T o

b e a w a r e o f

t h e

r i s k s o f w o r

k i n g a t

N S C F

M

a n u a

l h a n

d l i n g

S u n e x p o s u r e

C u t s ,

t r i p s a n

d f a l l s

P o w e r

t o o l s a n

d n o

i s e

R e a d

t h r o u g

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d s h e e

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t h e g r o u p

1 0 - 2

5

L a m i n a t e d

h a z a r d

s h e e t s o n

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l

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b e f a m

i l i a r w

i t h

t h e

t o o l s , p r o t e c

t i v e

e q u i p m e n

t a n

d f i r s

t a i

d

f a c i

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N S C F

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t i s

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t

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t

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3 5 - 4

0

Volunteer Training ModuleModule


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Volunteer Training

SAFETY WORKSHEET NAME: Workplace Health & Safety Act

Accident / Incident reports Your WH&S Officer is Richard Nielsen

SAFETY IS _ _ _ _ EASY

PEOPLE

I MPLEMENTS

SURROUNDINGS

SELF

St r at egies f or Saf et y

ELIMINATE THE HAZARD USE A SAFER ALTERNATIVE USE AN ENGINEERING OR DESIGN SOLUTION DEVISE A SAFER WORK PRACTISE USE PERSONAL PROTECTIVE EQUIPMENT

Volunteer Training HandoutHandout


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MANUAL HANDLING

What is Manual Handling?Manual Handling is any activity by a person, which requires the use of force to lift orshift an object

Injuries Caused by Manual HandlingManual handling of heavy or awkward objects is the commonest cause of injury at work.The most frequent injuries from manual handling are: lower back injury - damage to the ligaments, muscles or inter-vertebral discs injury to other parts of the body, such as the knee and shoulder fatigue, leading to accidents, such as trips and falls aggravation of heart or lung diseases, such as heart failure or asthma abdominal hernias

How to Reduce the Risks of ManualHandling4. Eliminate or reduce the hazard or use a safer

alternativee.g. use lightweight bamboo instead of heavyhardwood for fencing

2. Use an engineering or design solution

e.g. store heavy and frequently used objects betweenshoulder and knuckle height (position A in diagram )3. Devise a safer work practice

e.g. use lifting aids such as trolleys, barrows or ropes,lift in teams, roll rather than lift

4. Use personal protective equipmente.g. steel capped boots, gloves

3- Stage Approach to Manual Handling1. Stop and survey the situation to identify the risk

clear the path (look high, look low, look where you want to go)

2. Assess the risk weight of the load shape of the load and ease of gripping position of the load in relation to your body for how long will you have to lift or pushAssess the Risk (cont.) how far will you have to lift or push how many times will you have to lift or push the load Do the manual handling only when you have worked out how to control the

risk



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Volunteer Training

Weight limitsLegal limits: Women (all ages) 16 kg Men aged 16 to 18 18 kg Men over 18 no legal limit

Advisory limits in codes and workplace awards: weight limit for men varies from 20 kg to 55 kg when seated, do not lift in excess of 4.5 kg

How to LiftTraditional advice to keep the back straight and knees bent in a squatting position whenlifting is no longer recommended.It is safer to follow your instincts as to what feels most natural and comfortable ineach situation.

Situations to Avoid lifting above the shoulders twisting movements sideways bending sudden jerking movements lifting at arms length awkward shaped objects objects without suitable grips prolonged or repetitive manual handling without rest breaks

Potential Hazards at City Farm lifting timber, sleepers, lumps of concrete, benches, etc. pushing heavily laden barrows, especially over uneven ground rolling the compost tumblers can you identify any others?

The Golden RuleDon't be afraid to ask for help if you have to

lift or push a heavy object.

Weights of common objectsat City Farm concrete block - 20 kg

(approx) standard bag of

cement - 40 kg



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Volunt eer Tr aining Needs

Northey Street City Farm is now able to offer training courses for all ourvolunteers four times a year .

The first Volunteer Training Program will be held on Friday 25th July, from 9am to 3 pm. There will be no charge for the training program for regularvolunteers. Lunch and morning tea will be provided

What do you want to learn?Below is a list of possible topics for the training program. Please tick 5 topicsthat you would like to receive training in.

Propagating plants from seedsPropagating plants from cuttingsPlanting seedlingsPlanting treesMaintaining vegetable gardens

Common vegies - growing and usingthemTree care

What is Permaculture?How to conduct a meetingWorkplace health and safetyBasic carpentryIntroduction to power tools

Basic office skillsOthers (please specify)

We won't be able to include all the topics listed above, so we will be guided bywhat topics are wanted by the majority of volunteers.

What do you know already?

Please indicate which of the topics below you are familiar with.

Propagating plants from seedsPropagating plants from cuttingsPlanting seedlingsPlanting treesMaintaining vegetable gardensCommon vegies - growing and using

themTree care

What is Permaculture?How to conduct a meetingWorkplace health and safetyBasic carpentryIntroduction to power toolsBasic office skillsOthers (please specify)

Thanks for your time and interest.

TRAINING NEEDS ANALYSISThe form below is used to assess the training needs of NSCF volunteers.



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Volunteer Training

VOLUNTEER TRAINING PROGRAM

Volunteer Training Days are held quarterly, with three topics covered on eachday. The topics were decided following a Training Needs Survey of active NSCFvolunteers. The survey form is shown over the page.

The topics for which training modules have been developed and delivered are:

Training Day 1 Vegetable gardening Tree Care

Basic CarpentryTraining Day 2

Chickens Green Waste Recycling Bushfoods

Training Day 3

Propagation Office Skills Organic Pest and Disease Control

Training Day 4

What is Permaculture? Garden Design Tour Guiding

Group numbers are kept to a maximum of 18, divided into three groups of six toallow for maximum hands-on activity. Tutors are drawn from NSCF staff andfrom participants in the Train-the-Trainer course.

Volunteer Training Modules are shown on the following pages.

Volunteer Training


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O b j e c

t i v e

C o m p e

t e n c

i e s

A c t

i v i t y

R e s o u r c e s

/ H a n

d o u t

I n t r o d u c

t i o n

O u t

l i n e s e s s

i o n

A s c e r

t a i n p r

i o r

k n o w

l e d g e

G a m e : n a m e y o u r s e l

f a n

d o n e

d i s a s t e r

w i t h t r e e c a r e .

1 . C a r i n g

f o r g r o w

i n g

t r e e s

i n c l u d

i n g s t a k

i n g ,

w e e

d i n g , w

a t e r

i n g ,

m u l c h

i n g a n

d f e r t

i l i s -

i n g .

1 . 1 S t a k i n g o f

t r e e s a r e r e m o v e d o r a d

d e d

i n t h e o r c h a r

d .

1 . 2 F e r t i l i s e r

i s a d

d e d t o t h e

f r u i

t t r e e

i n t h e

f o r m o f

c o m p o s t , m

u l c h a n

d l i q u i

d f e r t

i l i s e r .

1 . 3 W e e

d i n g

i s c a r r

i e d o u

t a r o u n d

t h e

b a s e o f

t h e

t r e e

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i f n e e d e d .

U s i n g

f r u i

t t r e e s

i n t h e o r c h a r

d d e m -

o n s t r a

t e t h e p r a c

t i c e o f s t a k

i n g ,

m u l c h

i n g ,

f e r t i l

i s i n g , w a t e r

i n g a n

d

w e e

d i n g .

W h e e l

b a r r o w s , m u l c h ,

s t a k e s , t

i e s , c o m p o s t ,

w h i t e o i l , l

i q u i

d f e r t

i l -

i s e r , m

u l c h

f o l k s

2 .

U n d e r s t a n

d i n g

t h e

r o l e o f

i n t e g r a t e d

t r e e

c a r e

2 . 1 T r e e s s h o u

l d n o

t b e p l a n

t e d i n i s o l a t i o n

b u t a s p a r t o f

a n i n t e g r a t e d s y s t e m .

2 . 2 I n t e g r a

t e d s y s t e m s s h o u

l d p r o v

i d e

f o r

t h e n e e d s o f

t h e

t r e e ; f e r

t i l i t y , p e s t a n

d d i s e a s e r e s i s t a n c e a n

d c o n -

t r o l , s

h a d e

o r s u n , p o

l l i n a

t o r s .

T h e s e a r e c a l

l e d g u

i l d s .

W a l

k i n g

t h r o u g h

t h e o r c h a r

d t h e

t u t o r p i o n

t s o u

t e x a m p l e s o f

i n t e r -

g r a t e d s y s t e m s a n

d a s

k s t h e s t u -

d e n t s

t o f i n d f u r t

h e r e x a m p l e s .

C o n c

l u s i o n a n

d E v a l u a -

t i o n

R e v i e w c o m

p e t e n c

i e s a b o v e

Q s

& A s

T r e e

C a r e

F a c

i l i t a t o r :

T i m e :

1 . 5 h o u r s

O b j e c

t i v e s :

1 ) C a r i n g

f o r g r o w

i n g

t r e e

i n c l u d

i n g s t a k

i n g , w e e

d i n g , w

a t e r

i n g , m u l c h

i n g a n

d f e r t

i l i s i n g .

2 .

U n d e r s t a n

d i n g

t h e r o

l e o f

i n t e g r a t e d

t r e e c a r e

t h r o u g

h d e s i g n i n g g u

i l d s .



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Volunteer Training

V e g e

t a b l e

G a r

d e n i n g

F a c

i l i t a t o r :

T i m e :

7 5 m

i n s

O b j e c

t i v e s :

1 .

T o s e

l e c t a p p r o p r i a t e s e e d s a n d s e e d

l i n g s

f o r p l a n

t i n g

i n d i f f e r e n t s e a s o n s

2 .

T o p r e p a r e g a r d e n

b e d s f o r p

l a n t

i n g

3 .

T o p l a n

t s e e d s a n

d s e e d

l i n g s

4 .

T o a p p l y c o m p o s t , m

u l c h a n

d w a t e r a p p r o p r i a t e l y

5 .

T o c o n t r o

l w e e

d s a p p r o p r i a t e l y

O b j e c

t i v e

C o m p e

t e n c

i e s

A c t i v i

t y

T i m e

R e s o u r c e s /

H a n

d o u

t s

I n t r o

d u c t

i o n

O u t l i n e o f s e s s

i o n

A s s e s s

P r i o r

l e a r n i n g a n

d e x p e r i e n c e

0 -

5

1 . T o s e

l e c t a p p r o p r i a t e

s e e d s a n

d s e e d

l i n g s

f o r

p l a n t i n g a t

d i f f e r e n

t

t i m e s o f y e a r

K n o w

h o w

t o f i n d o u

t w

h a t t o

p l a n t

i n e a c h s e a s o n

S e l e c t a p p r o p r i a t e s e e d s a n

d

s e e d

l i n g s

f o r p l a n

t i n g a t

d i f f e r e n

t t i m e s o f y e a r

R e a d

t h r o u g

h a n

d d i s c u s s

h a n d o u

t

I n n u r s e r y , s e

l e c t s e e d s a n d s e e d

l i n g s

f o r p l a n

t i n g o u

t

5

1 5

S e a s o n a

l P l a n t

i n g

G u i

d e s

f r o m

N S C F

n e w s l e t

t e r s



25/168


2 . T o p r e p a r e

g a r d e n

b e d s f o r

p l a n t i n g

R e m o v e s p e n

t p l a n

t s a n

d w e e

d s

f r o m g a r d e n

S e l e c

t p l a n t

i n g a r e a s

f o r c r o p

r o t a t i o n

D i g o u

t p a t h s a n

d a d

d s o

i l t o

g a r d e n

u t o r e x p l a i n s c o n c e p

t o f c r o p r o t a t

i o n

S t u d e n t s a n

d t u t o r s e

l e c t a r e a s

f o r

c r o p r o

t a t i o n a n

d p r e p a r e g a r d e n

b e d s

f o r p l a n

t i n g

1 5 -

6 5

3 . T o

b e a b

l e t o

p l a n t s e e d s a n

d

s e e d l i n g s

P l a n

t s e e d s

P l a n

t s e e d

l i n g s

T u t o r

d e m o n s t r a

t e s

h o w

t o p l a n

t a

s e e d

l i n g a n

d h o w

t o p l a n

t a s e e d .

S t u d e n t s e a c h p l a n

t a t

l e a s

t t e n

s e e d

l i n g a n

d t e n s e e d s

i n a p p r o p r

i a t e

p o s i

t i o n s

4 . T o a p p l y

c o m p o s t , w

a t e r

a n d m u l c h

a p p r o p r

i a t e l y

A p p

l y c o m p o s t

A p p

l y w a t e r

A p p

l y m u l c h

T u t o r

d e m o n s t r a

t e s

h o w

t o a p p

l y

c o m p o s t w

i t h e a c h s e e d

l i n g , w a t e r

s e e d

l i n g s a n

d a p p l y m u l c h

S t u d e n t s a p p l y c o m p o s t , w

a t e r a n

d

m u l c h

t o s e e d

l i n g s

5 . T o c o n t r o

l

w e e d s

a p p r o p r

i a t e l y

R e c o g n

i s e c o m m o n w e e

d s

C o n t r o

l c o m m o n w e e

d s

T u t o r p o

i n t s o u

t c o m m o n w e e

d s

D e m o n s t r a

t e m e t

h o d s f o r m a n a g i n g

t h e m

S t u d e n t s

i d e n

t i f y a n

d m a n a g e w e e

d s

S u m m a r y a n

d

E v a l u a t

i o n

Q u e s t

i o n a n

d a n s w e r s e s s

i o n

C l e a n u p a n

d p u

t a w a y

6 5 - 7

5

F o r k s ,

h a n d

f o r k s ,

t r o w e l s ,

s h o v e l s , r a k e s ,

w h e e l

b a r r o w s ,

h o s e s ,

w a t e r

i n g c a n s , s e e d s ,

s e e d

l i n g s ,

c o m p o s t , m

u l c h



26/168


Volunteer Training Volunteer Training

Sow seeds inpunnets

Dec Jan Feb

Asparagus Beetroot .

Broccoli

Brussel Sprouts Burdock

Cabbage

Cabbage-Chinese

Capsicum

Cauliflower Celery

Ceylon spinach

Chillis (all)

Eggplant

Kale Lettuce

Lettuce non-hearting

Mexican yam(jicama)

Onions

Radish Rosella

Sunflowers

Tomatoes- pest resistant

Sow seedsdirect

Dec Jan Feb

Amaranth (grain) Beans-climbing Beans-dwarf Buckwheat Corn-sweet Cowpea/ lab lab

Cucumber Eshallots Marrow/gourd Melons Peanut Pumpkin Soya bean Zucchini/ squash

Fert il ise Dec Jan Feb

Manure & mulchvegetable garden

Light applicationto fruit trees

Her bs Dec Jan Feb

Anise

Basil

Burnett

Catnip

Chamomile C

Chervil

Dandelion R

R

R

Echinacea

Evening primrose

Feverfew C

C

C

Hyssop

Lemongrass R R R Lovage

Marigold

Marjoram C

C

C

Nasturtium

OreganoC C C

Parsley

Peppermint C

C

C

Pyrethrum

Valerian

Trees, vinesto plant

Dec Jan Feb

Bananas R R R Pawpaw

Passionfruit

Tamarillo C

C

C

Prop aga tio n Dec Jan Feb

Artichoke-Jerusalem

T

Cassava C C C

Ginger T T T

Galangal T T T

Sweet potato C C C

Taro R R R

Turmeric T T T

Yacon T

Yam T T T

Maintenance& Preparation

Dec Jan Feb

Fruit fly controlmeasures

Mulch and groundcovers

Prepare beds forautumn plantings

Prepare beds forgreen manure

Sow greenmanure i.e. Lab-

lab, Buckwheat,lucerne, mustard

**

*

Watch OutFor!

Dec Jan Feb

Beanfly, chewinginsects,caterpillars

Citrus leaf miner

Damping off

Fruitfly

Mildew

Water stress(esp. citrus)

Thankyou to Tash Mortonfor the development of the3 monthly planting guides.

Prunin g Dec Jan Feb

Bushy herbs

Pigeon peas(after flower-ing)

Seed

R Root division

C Cutting

T Tuber

HandoutHandout


27/168


Volunteer Training

Sow seeds inpunnets

Mar Apr May

Beetroot Broccoli

Brussel Sprouts

Cabbage

Capsicum

Carrot

Cauliflower

Celery

Daikon

Eggplant

Endive

Kale

Kohl Rabi

Lettuce (hearting)

Lettuce non-hearting

Leek

Mustard greens

Onion

Shallots

Silverbeet

Spinach English

Swede

Tomato

Sow seedsdirect

Mar Apr May

Amaranth

Artichoke

Asparagus / R / R / R

Beansbroad

Beansbush

Beansclimbing Carrot Cucumber Parsnip Pea Potatoes t=tuber T T T

Pumpkin

Radish Rhubarb Snowpeas Strawberry run-ners

Sunflowers Turnip Zucchini, squash,marrow, gourd

Asian vegies(punnets)

Mar Apr May

Bok choi

Chinese cabbage Choy sum

Kang kong C CPak choi

Mizuna

Perilla

He rb s Mar Apr May

Basil (seed/cut) / C / C / C Borage

Burnett

Caraway

Catnip Chamomile / C / C

Chervil Chicory

Chives / R / R / R

Coriander

Dandelion (root) / R / R

Dill Evening primrose / R

Garlic (clove)

Florence Fennel

Garlic clove

Licorice

Oregano (root) C C C

Parsley

Rocket

Rosemary C C C

Spearmint C C C St. Johns Wort

Watercress R

Wormwood C C C

Greenmanure

Mar Apr May

Green manurekit

Lucerne

Lupin

Oats

Pinto beans / R / R

Propagation(cuttings/ div)

Mar Apr May

Burdock

Cassava C C C

Comfrey (root) R R R

Herbs (soft wood) C C

Herbs (woody) C

Ibeka C C

Jerusalem Arti-chokes

T T

Lemongrass R

Raspberry R/ C

Sweet Potato C C C

Warrigal greens / C / C / C

Maintenance& Preparation

Mar Apr May

Prepare beds forwinter crop

*** ***

Prepare beds forgreen manure

***

W atch out for ! Mar Apr May

Aphids *** *** ***

Damping off ***

Dont mulch tooclose to stems

*** ***

Fruitfly ***

Mildew ***

Water stress/heat ***

White cabbagemoth

*** ***


Prun ing Mar Apr May Bushy herbs *** ***

Perennialflowers

***

Anything fin-ished fruiting/flowering

***

Ledgend

R Root DivisionC Cutting

T Tuber

Seed

HandoutHandout


28/168


Volunteer Training

Plant trees/vines June July AugGrapes *Passionfruit *

Herbs and Flowers June July AugAlyssium *Basil C/* C/*Borage * *Chevril * *Chicory *Coriander * *Cress * *Dandelion R RDill * * *Evening primrose *Garlic cloveGinger T TMarigold *Parsley * * *Oregano RSweet pea *Tumeric T T

Propagation June July AugGrape monstera C

Woody herbs(rosemary/thyme)

C

Mtain & Prepare June July Aug

Prune perennial flowers *Prune after fruit/ flowers:AnythingGrapeHerbsBush lemon

****

Fruit fly control *Fertilise fruit/trees andvines

*

Watch Out For! June July AugWhite cabbage moth * *Frost * * *Aphids *Snails * *Citrus aphids and leaf miners

*

Strong westerly wind *

Sow seeds in Punnets June July AugBeetroot * * *

Cabbage *

Carrot * *

Capsicum * * *

Cauliflower *

Celery * *

Eggplant * * *

Endive *

Diakon * *

Kale * *

Kohl rabi * *

Lettuce-hearting * * *Mustard greens * *

Onion * *

Rocket *

Shallots * * *

Silverbeet * * *

European spinach *

Tomatoes * * *

Sow seeds direct June July AugAsparagus crowns * *

Beans * * *

Carrot * * *

Cucumber * * *

Parsnip * *

Pea snow/snap * *

Potato */T T

Pumpkin * * *

Radish *

Turnip * *

Water chestnuts T

Yacorn (ground apple) T

Zucchini/squash/marrow

Asian vegies (sow inPunnets)

June July Aug

Pak choi * *

Choi sum * *

Tall paak tsoi * *

Swatow broccoli * *Chinese cabbage *

Bok choy *

* Seed

C Cutting

R Root

T Tuber Green Manure JuneOats *`Lucerne *



29/168


Sow seeds inpunnets

Sept Oct Nov

Asparagus? ? ?

Beetroot ? ? ?

Capsicum ? ? ?

Ceylon spinach ? ? ?

Chilli ? ? ?

Eggplant ? ? ?

Lettuce non-hearting ? ? ? Rosella ? ? ?

Shallots ? ? ?

Silverbeet/ spinach

? ? ?

Tomatoes- pest resistant? ?

?

Sow seedsdirect

Sept Oct Nov

Beans climb dwarf snake bush

?

?

?

?

? ? ?

Choko T T TCarrot ?

Cassava C C C

Cucumber? ? ?

Ginger T T TIndian spinach ? Luffa ? ? ?

Marrow/gourd ?

Melons ? ? ?

Okra ? ? ?

Peanuts ?

Potatoes T TPumpkin ? ? ?

Radish ?

Sweet corn ? ? ?

Sweet potato/

taro

C/T C/T C/T

Zucchini/ squash

? ? ?

Asian Vegies(sow in pun-

nets)

Sept Oct Nov

Chinese cab-bage

?

Bok choy ? ?

Herbs andFlowers

Sept Oct Nov

Alyssium ? ? Basil C

? C?

C?

Cosmos ? Dill ? ?

Forget-me-not ? Marigold ? ? ? Parsley ? ? ? Salvia C

? C?

?

Sunflower ? ? ? Zinnia ?

Trees, vines toplant

Sept Oct Nov

Banana suck-ers/ Monstera

? ? ?

Pawpaw ? Tamarillo C

?

Propagation Sept Oct Nov

Woody herbs(rosemary/ thyme)

C

Ginger T T T

Crysanthenam C

Cassava C

Comphrey R

Lemongrass R

Cape goose-berry

C

Maintenance &Preparation

Sept Oct Nov

Prune after fruit/ flower:

- herbs- custard apple- bush lemon- native shrubs- mulberry

? ? ?

?

?

?

?

Prepare beds forsummer vegies

? ?

Fruit fly controlmeasures

? ?

Mulch to controlgrass and weeds

? ?

Fertilise fruittrees and vines

?

Mulch and estab-lish living groundcovers

?

Remove straw-berry runners

?

Watch Out For! Sept Oct Nov

Beanfly, caterpil-lars

? ? ?

Water stress ? ? ?

Fruitfly ? ?

Beetles ?

Citrus leaf minor ?

Powdery mildewon zucchini/ squash/etc

?

Propaga-tion

Key

? Seed

R Root division

C Cutting

T Tuber




30/168


Volunteer Training

C h o o

k s


T i m e :

1 . 5 h o u r s

O b j e c

t i v e s :

1 .

T o u n

d e r s

t a n d

t h e c h a r a c

t e r i s t

i c s a n

d b e h a v i o u r s o f c h

i c k e n s

2 .

T o

b e a b

l e t o p r o v

i d e

f o r n e e d s o f p o u l

t r y

( h o u s i n g , f

o o d a n

d h e a l

t h )

3 .

T o

d e s i g n a n

i n t e r g r a

t e d s y s t e m

f o r p o u l

t r y

i n a

P e r m a c u l

t u r e g a r d e n .

O b j e c t

i v e

C o m p e

t e n c i e s

A c t

i v i t y

T i m e

( m i n ) R e s o u r c e s

I n t r o d u c

t i o n

F a m i l i a r

i s e a n

d h a v e

f u n

S h a r e p r e v

i o u s

e x p e r

i e n c e s

C o u r s e o v e r v i e w

C h i c k e n

d a n c e

P a r

t i c i p a n t s s h a r e

k n o w

l e d g e

F a c

i l i t a t o r g i v e s o v e r v i e w

0 - 7

C D p l a y e r a n

d

C D

B o a r d

P a p e r

1 . T o

u n d e r s

t a n d

t h e

c h a r a c

t e r i s t

i c s a n

d

b e h a v i o u r s o f c h

i c k e n s

1 . 1 G e n e r a

l c h a r a c t e r

i s t i c s o f

p o u l

t r y a n

d s p e c

i f i c

c h a r a c

h t e r i s t

i c s o f p a r t

i c u l a r

b r e e

d s .

1 . 2 S o c

i a l b e h a v i o u r s o f c h o o

k s

i n c l u d

i n g f

l o c k s a n

d b r e e

d i n g

b e h a v i o u r s

W r i

t e i n a p p r o p r i a t e s e c t

i o n s o n

' m i n d

m a p s

t h e c h a r a c

t e r i s t

i c s , p r o d u c

t s , u

s e s ,

b e h a v

i o u r , n

e e d s o f c h o o

k s .

O b s e r v e c h o o

k s i n N S C F p e n s a n d

d i s c u s s

b e h a v

i o u r s ,

b r e e

d s a n

d s t o c

k i n g f

l o c k s .

7 - 2 2

M i n d M a p

o v e r v

i e w

C h o o k

P e n s



31/168


2 . T o

b e a b

l e t o

p r o v i

d e f o r n e e d s

o f p o u l

t r y

( h o u s i n g ,

f o o d a n

d h e a l

t h )

2 . 1 K n o w a r a n g e o f a v a i

l a b l e c h o o

k h o u s

i n g

p o s s

i b i l i t i e s

2 . 2 D i s c u s s r e l e v a n t

b e n e

f i t s a n

d l i m i t a t

i o n s o f

v a r i o u s

h o u s

i n g t y p e s

2 . 3 L e a r n n u

t r i t i o n a

l r e q u i r e m e n

t s o f p o u l

t r y

2 . 4 C o m p a r e n o n - o r g a n i c a n

d o r g a n i c m e t

h o d s

2 . 5 L e a r n m a i n p r o b

l e m s , c o n d

i t i o n s a n

d d i s e a s e s

a s s o c i a t e d w

i t h c h o o

k s

2 . 6 B e a b

l e t o a d m i n i s t e r

t r e a

t m e n

t s a n

d

m e d

i c i n e s

f o r p a r

t i c u

l a r c o n d

i t i o n s

O b s e r v e

t y p e s o f

h o u s i n g u s e d

a t N S C F

W r i

t e i n s e c t

i o n o f m

i n d m a p s

L o o k a t p i c t u r e s a n

d h a n

d o u t s

O b s e r v e a n

d l e a r n n a m

e s o f

m e d

i c i n a l

h e r b s g r o w n

f o r

r e m e d

i e s

L e a r n s i m p l e r e c i p e s f o r c h o o

k

t r e a

t m e n

t s

C a r r y o u

t s i m p l e

t r e a

t m e n

t s f o r

s o m e c o n d

i t i o n s

E x a m

i n e c h o o

k s a n

d p e n s

f o r

p o s s

i b l e c o n d

i t i o n s a n

d

p r o b

l e m s .

2 2 - 6

2

P o u l

t r y

b o o k s

M i n d M a p

S a m p l e o f

h e r b s a n

d

m e d

i c i n a l

p r e p a r a

t i o n s

c h o o

k b o x e s a n

d

r o o s

t s

C h o o

k s

H a n

d o u t s :

T h e P e r m a c u l

t u r e

H o m e G a r d e n

p 6 2 / 6 3

E a r

t h U s e r s

G u i

d e

t o P e r m a c u

l t u r e

P 9 0 - 9 2

3 . T o

d e s i g n a n

i n t e r g r a t e d s y s t e m

f o r p o u

l t r y

i n a

P e r m a c u l

t u r e

g a r d e n .

3 . 1 B e f a m

i l i a r w

i t h z o n e a n

d s e c t o r p l a n n i n g

3 . 2 D e m o n s t r a t e a n u n

d e r s

t a n d

i n g o f

t h e

p l a c e m e n

t o f c h o o

k s a n

d t h e i r s t r u c t u r e s

i n

r e l a t i o n

t o z o n e s a n

d s e c t o r s

G r o u p a c

t i v i

t y t o c r e a

t e

p e r m a c u l

t u r e

d e s i g n f o r

h o u s

i n g

a n d k e e p

i n g c h o o

k s .

6 2 - 8

2

B l a c

k b o a r

d

b u t c h e r s p a p e r

S u m m

a r y

R e c a p a n d

s u m m a r

i s e

A n s w e r q u e s t

i o n s

f r o m p a r t

i c i p a n

t s

O r a

l e v a l u a

t i o n

D i s p l a y o f

c h o o

k s b o o k s

U s e m

i n d m a p a n

d d e s i g n s

8 2 - 9

0



32/168


Volunteer Training

G r e e n

W a s

t e R e c y c l

i n g


T i m e :

1 . 5 h o u r s

O b j e c

t i v e s :

1 .

T o u n

d e r s

t a n d

t h e p r o c e s s o f m a k

i n g c o m p o s t

i n a c o m p o s t

t u m

b l e r

2 .

T o

d e m o n s t r a

t e f e e d

i n g w o r m s a n

d m o n

i t o r

i n g w o r m

f a r m s

3 .

T o u n

d e r s

t a n d

t h e

b a s i c m a n a g e m e n

t p r o c e s s e s

i n t h e

G r e e n W

a s t e R e c y c l

i n g

C e n t r e a t

N S C F

O b j e c

t i v e

C o m p e

t e n c i e s

A c t

i v i t y

T i m e

( m i n )

R e s o u r c e s

/

H a n

d o u t s

I n t r o

d u c t

i o n

A s s e s s p r

i o r

k n o w

l e d g e

1 .

E x p l a i n

t h e

h i s t o r y

o f t h e

G W R

C e n t r e a t

N S C F a n

d h o w

i t i s

c u r r e n

t l y m a n a g e d .

2 .

C o l l e c t

t o o l s

f o r t

h e j o b a n

d

o u t l i n e

t o d a y s p r a c t

i c a l p r o g r a m

0 - 5

1 . T o u n

d e r s

t a n d

t h e

p r o c e s s o f m a k

i n g

c o m p o s t

i n a c o m p o s t

t u m b l e r

1 . 1 U n d e r s t a n

d h o w c o m p o s t

i n g w o r

k s i n a

t u m

b l e r

1 . 2 C o l l e c t i n g a n

d s o r t

i n g m a t e r

i a l s t o f i l l t h e

t u m

b l e r s

1 . 3 U n d e r s t a n

d t h e c h o i c e a n

d r a

t i o o f

m a t e r

i a l s u s e d

i n c o m p o s t m a k

i n g

1 . 4 E m p t y

a n d f i l l t u m

b l e r s

1 . 5 W a t e r m a t e r

i a l i n

1 . 6 S e a

l t u m

b l e r s

D e m o n s t r a

t e e m p t y i n g c o m p o s t

t u m

b l e r s

D e m o n s t r a

t e f i l l i n g c o m p o s t

t u m

b l e r s

W a t e r a n

d s e a l

t u m

b l e r s

f o r

r o l l i n g

5 - 4 5

W h e e l b a r r o w x 5

M u l c h

f o l k s x 5

H o s e a n

d g l o v e s

T u m

b l e r s

C o m p o s t m a t e r

i a l s



33/168


2 . T o

d e m o n s t r a

t e

f e e d i n g w o r m s a n

d

m o n i t o r

i n g w o r m

f a r m s

2 . 1 U s e m u l c h e r s a

f e l y t o s h r e

d f o o d s c r a p s

2 . 2 F e e d w o r m

f a r m s u s

i n g

t h e s t r i p

f e e d

i n g

m e t

h o d

2 . 3 C o v e r

f o o d w

i t h g r a s s c l

i p p i n g s a n

d c o v e r

2 . 4 M o n i t o r

t h e m o i s t u r e ,

t e m p e r a

t u r e , w

o r m

a n d o t

h e r

i n s e c t a c

t i v i

t y , p

H o f w o r m

f a r m s .

S h r e d

d i n g

f o o d s c r a p s a n

d f e e d -

i n g w o r m s

C h e c

k i n g m o i s t u r e , t

e m p e r a

t u r e ,

w o r m a c

t i v i

t y , p

H o f w o r m

f a r m s

a n d a d

j u s t

i n g

f o r n e e d s o f

t h e

w o r m s .

4 5 -

7 0 W h e e l b a r r o w x

1

G l o v e s

S h o v e

l s x

2

E a r m u f

f s x

6

P e t r o l a n

d H o s e

T h e r m o m e t e r

p H m e

t e r

B a s i c s

o f W o r m

F a r m i n g

H a n

d o u t

3 . T o u n

d e r s

t a n d

t h e

b a s i c m a n a g e m e n

t p r o c -

e s s e s

i n t h e

G r e e n

W a s t e

R e c y c l

i n g

C e n t r e

a t N

S C F

3 . 1 T o u n

d e r s

t a n d

t h e p r o c e s s o f

t u r n

i n g

g r e e n w a s

t e i n t o c o m p o s t , w

o r m c a s t

i n g s a n

d

l i q u i

d f e r t i l i s e r s

3 . 2 I d e n t

i f y i n g

t h e

f l o w o f w a s

t e t h r o u g

h t h e

c e n t r e a n

d t h e m a n a g e m e n

t s t r a

t e g i e s

i n p l a c e

t o d e a l w

i t h t h e w a s

t e .

W a l

k t h r o u g

h t h e p r o c e s s o f

w a s

t e c o

l l e c t

i o n t o c o m p o s t

I d e n

t i f y t h e m a n a g e m e n

t s t r a

t e -

g i e s

i n p l a c e

t o d e a l w

i t h p o

t e n -

t i a l

i s s u e s w

h e n h a n d

l i n g w a s

t e .

7 0 - 8

5

S u m m a r y a n

d E v a l u a

t i o n

1 .

E x p l a i n

h o w v o

l u n t e e r s c a n g e

t

i n v o

l v e d w

i t h t h e

G W R C e n t r e

a c t i v i

t i e s

2 .

A n s w e r q u e s

t i o n s a r

i s i n g

f r o m

t h e a c

t i v i

t i e s

8 5 - 9

0



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Volunteer Training

BASICS OF WORM FARMING

Composting worms are a different species of worm to the ones that live in your garden. The mostcommon breeds of compost worms are tiger, red and Ausie blue worm. They like cool, dark places andfeed on organic matter.

Feeding The first rule is to manage the feeding supply with the ability of worms to eat it. Worms will eat anything that was once living, including food scraps, manure, cotton, waste

from the food processing industry and grass clippings. It is best to shred food before feeding worms. Apply feed in strips to allow air to flow into bedding material, and some worms to remain

working over older food. Varying the worm's diet will improve the worm's nutrition.

BreedingAll worms are hermaphroditic, but still mate with another worm. Fertilised eggs are laid into theclitellum (saddle), a distinctive ring around the worm's body. The clitellum works its way down theworm's body and releases the eggs at the end. The eggs change from translucent white, yellow, todark brown as they mature. Under ideal conditions eggs will hatch after 21 days. Between 6-8 wormshatch from each egg. But under poor conditions only one worm will hatch.Worms breed mostly in Autumn and Spring. Good management will influence breeding success.

ManagementGood management practices include: A regular feeding cycle (once every 4-7 days) Aerating the bedding material, keeping bedding loose and friable Keeping the bedding material moist but not too wet Maintain PH between 7-7.5, occasionally lime may be added if bed is too acidic A diversity of insect activity in your worm farm is good Keeping the worm farm in a cool spot covered from rain

Harvesting products Liquid Fertiliser/Worm JuiceIf you are wanting to harvest the liquid you will need a closed base on the worm farm wich drains

into a drum/bucket. It is good practice to put the juice back through the worm farm a couple oftimes to enrich the liquid. Throw away if juice is smelly or the PH is too low. Worm CastingsTo collect the worms from a stacked box system, wait untill the majority of worms have moved tothe higher tray before using the castings from the lower tray. In a bathtub system, remove thecover and expose worms to light, the worms will move down so you can scrape the casting from thetop. Repeat the procedure. WormsCollect clumps of worms from the feeding layer. Aim to leave mature and breeding worms. Onlycollect worms from farms that are supporting a healthy population.



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From Wast e t o CompostD id you know t hat 60% of t he wast e generat ed by t he average household is able t o becompost ed. In f act anyt hing t hat w as once living is able t o be compost ed. A ny one candevelop good soil once t hey underst and t he principles of compost making.

Comparison of A erobic and A naerobic Compost ing1. M oist ure2. M ic r o-organisms3. Balance of or ganic mat erials (especially nit ro gen carbo n rat io)

C ommonly asked q uest ions1. M y co mpost heat s up t hen losses it s heat This could be t hat t here is not enough moist ure. Th ecompost should be moist enough t hat if you squeeze a handf ulyou should just be able t o get a drop out of it . A dd some wat erif t oo dr y. Ot herwise you may not have enough nit rogen materials,adding manure is t he easiest way t o add nit ro gen.

2. M y heap smells of ammoni a gas D ur ing t he f irst 2 days of compost ing the pile will smell of ammoniagas af t er t ur ning. If t he smell cont inues t hen t his indicat es anexcess of nit rogen or t hat anaerobic bact eria have t aken over.A erat e the pile by t urning it. If t he problem persist s t hen add leavesor sawdu st (carb on mat erial). D ont add lime as it aggr avat es t hepr obl em and r eleases exc ess nit r ogen.

3. I h ave maggot s in my co mpost , what shou ld I do? Whilst maggot s dont look att ract ive, t hey do know harm and are act ually part of t hedeco mposing proc ess. H owever, ensur ing t hat t here is enough heat wi ll kill t he larvae.M ake sure you t urn t he cent re of t he pile into t he middle. A void putt ing meat scraps int oyour compost will also help.

4. I h ave heaps of coc kr oaches and ant s in my compost ? O nce t he heap has compost ed and t he heat d ies dow n a range of small c reat ur es will moveint o your compost . Th e coc kroaches in compost are dif f erent f rom t he householdcoc kroach and do know harm. A nt s will ent er to ret rieve moist ur e dur ing dr y t imes. Todiscou rage t hem, keep th e pile t ight ly packed, moist and c overed.

A erobic (uses oxygen) A naero bic (exc lud es oxygen)

M et hods TumblersTu rning a pileWindrows

St atic pileCompost bins

Temperatu re hot cold

H ow long it t akes 3 weeks 3 month s

L abour requir ed M ed-high easy

Qualit y of compost high high

U sef ul qu alit ies H eat kills weed seed and pat hogens

M ater ials you c an use in c ompost ing: Gr ass clippi ngs (N)Food scr aps (TE)L eaves (C )A nimal manure (N )Seaweed (N /T E)Rockdust (TE)Comf rey (N /T E)Gard en pruni ngs (C )St raw (C )Sawdust (C)Paper (C)

Essent ial Element s (N ) nit rogen ric h(C) carbon ric h(T E) t race element s


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Volunteer Training

B a s i c

C a r p e n

t r y

S k i l l s


T i m e : 1 . 5

h o u r s

O b j e c

t i v e s :

1 .

T o

d e c i

d e o n a c a r p e n

t r y p r o j e c

t

2 .

T o

d e s i g n

t h e o b

j e c t

t o b e c o n s

t r u c

t e d

3 .

T o

d e t e r m

i n e m a t e r

i a l s a n

d t o o l s

t o b e u s e d

4 .

T o

f a m i l i a r

i s e s t u d e n

t s w

i t h t h e n e c e s s a r y

t o o l s

5 .

T o w o r

k w

i t h t h e m a t e r

i a l s a n

d t o o l s t o c o n s

t r u c

t t h e o b

j e c t r e q u

i r e d

O b j e c t

i v e

C o

m p e

t e

n c

i e s

A c

t i v i t y

T i m e

R e

s o u r c e

s / H a n d o u

t s

I n

t r o d u c

t i o n

A s s e

s s p r i o r

k n o

w l e d g e

O u

t l i n e

s e s s i o n

0 - 5

1 . .

T o

d e c i

d e o n a c a r -

p e n t r y p r o

j e c

t

G r o u p

d e c

i s i o n m a k

i n g p r o c e

s s e

s

B r a

i n s t o r m p o s

s i b l e p r o

j e c t s

t o b e u n -

d e r t a k e n a n

d d e c

i d e o n o n e

6 - 2

0

2 . .

T o

d e

s i g n

t h e o

b -

j e c t

t o b e c o n

s t r u c t e

d

U n

d e r s

t a n

d e

l e m e n t

s o

f d e

s i g n ,

i n c l u

d i n g

u s e

, r e q u

i r e

d s t r e n g

t h a n

d m a t e r i a l

D e

t e r m

i n e

t h e

d i m e n s

i o n

s o

f t h e o

b j e c t

t o

b e

b u

i l t f r o m

t h e m e a s u r e m e n t

s t a k e n

P r o

j e c t m e a s u r i n g a c

t i v i

t y d i s c u

s s e

d

a n d u n

d e r t a k e n

2 0 - 3

5

L o c a

l s t r u c t u r e

s t o d e m o n -

s t r a

t e a s p e c

t s o

f d e

s i g n

T a p e m e a s u r e

s

B l a c

k b o a r

d a n

d c h a l

k

3 .

T o

d e

t e r m

i n e m a t e -

r i a l

s a n

d t o o

l s t o b e

u s e d

K n o w w h a t m a t e r i a

l s t o u

s e ,

i n c l u

d i n g

t h o

s e

o n

h a n

d a n d

t h o

s e t o b e o

b t a i n e

d

I n

t r o

d u c t

i o n

t o t h e

t o o

l s t o b e u s e

d i n

t h e c o n

s t r u c t

i o n o f

t h e p r o j e c t a n

d

d e

s c r i p

t i o n o f

t h e

i r u s e

3 5 - 4

5

T o o

l s : s a w

s , s c r e w

s , n a i

l s ,

g l u e ,

h a m m e r

s , p o w e r

t o o l

s ,

d r i

l l ,

a n g

l e g r i n

d e r ,

s a f e t y

e q u

i p m e n

t

4 .

T o

f a m

i l i a r i

s e s t u -

d e n t

s w

i t h t h e n e c e

s -

s a r y

t o o

l s

B e

f a m

i l i a r w

i t h t h e

t o o

l s t o b e u

s e d a n

d

h o w

t o u s e

t h e m

s a f e l y

R e v i

s e b a s

i c w o r k p

l a c e

h e a l t

h a n

d

s a f e

t y

I n

s t r u c t

i o n a n

d p r a c t

i c e

i n h a n d

l i n g

e a c

h o

f t h e

t o o

l s

T o p r a c t

i c e

h a n

d l i n g

t h e

t o o

l s

5 .

T o

w o r k w

i t h t h e m a -

t e r i a

l s a n

d c o n

s t r u c t

t h e o

b j e c t r e q u

i r e

d

U n d e r t a k e

s i m p

l e c o n

s t r u c t

i o n

t a s k

I n

d i v i d u a

l s a n

d g r o u p

s t o u n

d e r t a k e

i n d i v i d u a

l c o n s

t r u c t

i o n

t a s k s

S u m m

a r y a n

d e v a

l u a -

t i o n

R e v i e w c o m p e

t e n c

i e s a b o v e

P a c

k u p a n

d p u

t a w a y

Q u e

s t i o n

s a n

d a n

s w e r s

8 5 - 9

0

4 5 - 8

5

ModuleModule

New Farmers Training Manual


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B u s h

F o o d s

F a c i

l i t a t o r :

T i m e :

7 5 m

i n s

O b j e c t

i v e s :

1 .

T o u n

d e r s

t a n d

t h e

b e n e

f i t s o f

i n c l u d

i n g

b u s h

f o o d p l a n

t i n g s i n p e r m a c u l

t u r e

2 .

T o r e c o g n

i s e c o m m o n

b u s h

f o o d p l a n

t s a n

d k n o w

t h e i r u s e s

O b j e c

t i v e

C o m p e t e n c i e s

A c t

i v i t y

T i m e

R e s o u r c e s

/ H a n

d o u

t s

I n t r o d u c

t i o n

A s s e s s p r

i o r

k n o w

l e d g e

O u t

l i n e s e s s

i o n

0 -

5

1 . T o u n

d e r s

t a n d

t h e

b e n e

f i t s o f

i n c l u d

i n g

b u s h

f o o d p l a n

t i n g s

i n

p e r m a c u l

t u r e

U n d e r s

t a n d

t h a t g r o w

i n g

b u s h

f o o d p

l a n t s : -

P r o v

i d e s

d i f f e r e n

t , i n t e r e s t

i n g

f o o d s a n

d

i n g r e d

i e n t s

U s e s p l a n

t s t h a t a r e w e l

l a d a p t e d

t o l o c a

l

c o n d

i t i o n s a n

d o f

t e n

l e s s s u s c e p t

i b l e t o p e s t s

a n d d i s e a s e s

P r o v

i d e s

h a b i t a t f o r n a

t i v e

i n s e c

t s , b

i r d s

,

a n i m a l s

A d d s a p r o d u c

t i v e e l e m e n

t t o b u s

h

r e g e n e r a

t i o n p l a n

t i n g s

H a s

t h e p o

t e n t

i a l f o r c a s h c r o p p i n g

A c k n o w

l e d g e s

t h e r o

l e o f

i n d i g e n o u s p e o p

l e

D e s c r

i b e e a s y

b u s h

f o o d s

d i s h e s

E x a m

i n e a n

d t a s t e

b u s h

f o o d

s a m p l e s

a n d b u s h

f o o d

d i s h e s

G r o u p

b r a i n s

t o r m

a n d m

i n d m a p

r e a s o n s

f o r

g r o w

i n g

b u s h

f o o d s .

6 - 2

5

B u s h

f o o d s

i n

P e r m a c u l t u r e

B u s h

f o o d s a m p l e s

B u t c h e r s p a p e r , p

e n s

2 .

T o r e c o g n

i s e c o m -

m o n

b u s h

f o o d p l a n

t s

a n d k n o w

t h e i r u s e s

R e c o g n

i s e

1 2 c o m m o n

b u s h

f o o d p l a n t s a n

d b e a b

l e

t o d e s c r i

b e t h e i r u s e s

G r o u p w a l

k t h r o u g

h

b u s h

t u c k e r a r e a , p o

i n t -

i n g o u

t c o m m o n

b u s h

f o o d

p l a n

t s

2 6 - 7

0

3 .

T o

k n o w

h o w

b e s t

t o

g r o w c o m m o n

b u s h -

f o o d p l a n

t s i n a p e r -

m a c u l

t u r e s e

t t i n g

T o k n o w g r o w

i n g c o n d

i t i o n s g e n e r a

l l y r e q u

i r e d

f o r

m o s t

S E Q b u s h

f o o d p l a n

t s

s o i l

a s p e c t

w a t e r

G r o u p w a l

k t h r o u g

h

b u s h

f o o d a r e a , p o

i n t i n g

o u t g r o w

i n g

h a b i t s a n

d

r e q u

i r e m e n

t s o f c o m m o n

b u s h

f o o d p l a n t s

S u m m a r y a n

d e v a l u a

t i o n

R e v i

city farming and community gardens - new farmers training manual

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