Need some help setting up or re- designing your Edible Garden or Food Forest?
We provide permaculture design consultancy to home gardeners and lifestyle block owners, kindergartens, schools, community gardens and businesses in the Hawke's Bay area.
Show me your space, and I'll show you how you can incorporate more food and other useful plants, no matter how big or small it is! Whether you have a small urban garden or a lifestyle block, whether you want to be self sufficient or grow a few herbs, whether you are looking to plan a beautiful space for your family or grow a commercial niche crop, I can advise you on how to use permaculture design to get the most out of your space.
- how you can incorporate more useful plants - edible, medicinal, dye plants etc.
- how to boost fertility in your garden
- how to incorporate natural pest control and attract pollinators
- how you can get more yield for less work
- how to make the best out of tricky spaces
What you get:
- on the spot problem solving, tips and suggestions, solutions for your situation and needs
- a one page (minimum) written report of our discussions plus any further suggestions
- email support after the consultancy
- access to our plant knowledge - from the largest permaculture plant nursery in the country
- help with sourcing your plants and landscape supplies
- and if you need the help or support, I can even come and help you plant!
Current and Previous Projects
We have provided various consultancy and mentoring services over the last seven years. Some of our clients have included
- Te Aranga Marae Community Gardens, Flaxmere
- The Nest Kindergarten, Clive
- Craggy Range Winery, Havelock North
- FG Smith, Ahuriri
Case Study - Craggy Range
Jo has been acting as a consultant and providing garden planning and planting services to Craggy Range Winery since 2012. Seventy per cent of the fresh produce used in their Terroir restaurant comes from their own vege and herb gardens; most of these plants come from Kahikatea Farm. Regular meetings with the head chef and the garden staff ensure the correct quantities of vegetables are available for the kitchen at the right time of year. Former head chef Leyton Ashley said "The garden at Terrior is the best it has ever been since we stocked your plants and your knowledge of how to get the best out of the plants is invaluable."