Wormeries: 120L (Business)A SQWormery (Worm Farm) consists of a 120L housing (which is a 120L plastic black dustbin, made from 100% recycled material). The Wormery has two exit holes for the liquid fertilizer in the bottom of the bin, to drip through into the collection jug. The bin has ventilation holes on the sides.
The wormery package also includes feeding trays and aerating rings, which are stacked one on top of the other as the worms are fed, to fill the bin. The wormery is mounted on a steel tripod.
Cost in Rands:
A few years ago, Fancourt’s matriarch, Mrs. Sabine Plattner decided to implement sustainable small scale organic agriculture to supply the Hotel restaurants with fresh produce and at the same time stimulate environmentally responsible means of bio-immunological and financial poverty alleviation. The result is La Petite Ferme, a Center for Community Development, Training and Upliftment, which provides effective in situ training to team leaders and interested individuals to be instrumental in establishing organic urban gardens in the community.
La Petite Ferme currently concentrates on sustainable organic vegetable, herb and fruit production, organic compost production, organic pesticide, weed and disease control and companion planting, compost teas and foliar feeds, worms farms and vermicomposting, nutrition, entrepreneurship and sustainable livelihoods.
Future goals include herbs for medicinal and culinary uses, small scale gourmet mushroom production, food preparation and nutrition, fresh water fish farming, honey, arts and crafts using organic produce, small business skills, and a community farmers market.
Current beneficiaries of La Petite Ferme programme include organizations, such as schools, child welfare, community services, and church organisations whose individuals are interested in training to establish their own organic urban community vegetable gardens; such as for example Thembalethu’s Nikiwe Educare Center, and Sandanezwe Crèche.
La Petite Ferme helps in (i) assessing the soil condition, infrastructure available (water, tools, space, fencing, etc.), feeding objective’s, etc; (ii) provides: – community team leaders to help with layout, composting and initial planting, – compost, – first seedlings, – a sow chart, – training on succession sowing, companion planting, organic weed and pest control, compost teas and foliar feeds, seed capturing and saving, harvesting and handling, monitoring, support and advice to ensure sustainability and self-sufficiency, etc.
La Petite Ferme ultimate goals include a better life for all, as an educational center addressing all aspects of sustainability in the community, to encourage ecologically friendly lifestyles, by promoting local organic, sustainable food production, thereby localizing services and stimulating local job creation.
La Petite Ferme is managed by Milla de Villiers, who started by facilitating an Organic Agriculture Course by Alec Rosenberg & Thomas Linders (Lindros) in 2006, by inviting local Municipal Departments to send interested individuals from youth and welfare groups. From this initial group, six were handpicked for further training as Team Leaders to establish community gardens.
The La Petite Ferme training garden includes mandala gardens, incorporating door gardens, water wise circles, and tyre gardens. Mandala gardens consist of 7 circles, six surrounding a centre circle garden with a tractor tyre pond, the circles are known as ‘guilds’. The guilds use crop rotation, and protective plants to discourage pests, and may include a cool weather guild, a mid winter guild, etc. Door gardens are the size of a door; they are particularly useful in urban areas with little room for growing crops or vegetables, and can include herb spirals, etc. Water wise circles make use of a plastic 2 litre bottle as a form of drip irrigation for the water wise circle garden. Tyre gardens use old car tyres to farm organic potatoes as well as other vegetables and herbs.
Team Leaders continue in their aforementioned training, receive a small allowance, in addition to produce and seeds to start their own home gardens, kinaesthetically learning about companion planting, insect repellant plants, beneficial insects, Permaculture principles, etc.
La Petite Ferme concentrates on local community development towards a sustainable local economy and a new level of economic efficiency at community level; believing that an ecologically responsible, People Centered Economy is the only sustainable pathway to the future that will ensure the rights of all species, the stability of communities, the development of individual human potential, and the protection of the right to Self Determination.
Joanne Kaschula, from Simola Hotel, Country Club and Spa, was the driving force behind Simola’s purchase of five industrial SQWormery’s to organically dispose of Simola’s restaurant’s kitchen waste.
Simola’s 120L Industrial SQWormery’s
Mrs. Kaschula is very interested in establishing an Organic Community Garden Project, similar to Fancourt’s La Petite Ferme.
Institutions interested in establishing such a local community garden training center project for the Knysna community, may contact Mrs. Kaschula at Simola Hotel, on 044-302 9600.
Simola’s Industrial SQWormery’s with sun cover and Kitchen Staff and Cheffs
Joanne Kaschula is the wife of Avril Kaschula, CEO of Simola. They live at Simola Estate.