How much time do you spend pulling weeds in your garden?
How much time do you spend watering?
How tired of you of failed gardens in the past with all the work you’ve put into it?
If you aren’t using the SQUARE FOOT GARDENING METHOD, you probably spend 1-2 hours a week or more just pulling weeds. You’re working too hard for such little return!
It’s no wonder people get discouraged from gardening and end up tossing in the towel after a few weeks after not seeing results they expected.
But there is a better, easier, more reliable way to have a thriving home garden.
**Not to mention that you will use 80% less space than a traditional garden, use 90% less water, and still yield 100% of the harvest**
If you don’t think this is possible, then I will show you that it is.
This is the time to plant your spring gardens, and I’ll walk you through it.
All organic.
Save money.
Eat better tasting food.
Eat safer food.
Less work than you could ever imagine.
This is a pre-paid venmo class which will be held at my home-where you will learn and see the actual workings of a SFG. Class is 2 hours long, maybe a little longer depending on the walk through and questions and is $50 per person. We don’t cover the advanced techniques in this class-it’s just too much information to absorb. But, it will get you started on the right path to have the best garden you’ve ever had. For inclement weather I will reschedule for the next Saturday.
This will be one of the best $50 investments of your time because you’ll be learning a life skill. It’s something that can be passed down to generations for those wanting to do it.
Class size is a limited. I’ll only be adding attendees after payment has been made.
Contact me for further information:
jrt2020_2@msn.com
Upcoming classes:
May 18th: Growing microgreens at home: (fee) Draper home
Coming soon: Composting, Growing microgreens at home
Early July: The Winter Garden
Early August: The Fall Crop
When Labor Day weekend hits the state of Utah, it marks the end of the garden season for many of us. Here we are in the first week of November and my garden looks like early spring. Salad greens pulled tonight included a cut-and-come again lettuce, spinach, chard, and mizuna. We added a just ripened tomato, black beans, fresh carrots, and a shunkyo radish, along with croutons, blackened chicken, cheese, hard-boiled eggs, and fresh ground pepper. We will be able to have a different tasting salad every night between now and the end of February. Protecting those gardens in zone 6 with plastic and row covers is the way to do it. I’ll be having a winter garden class in the first week of December. I hope to be able to show everyone in attendance how easy this is to do and become truly self-sufficient.