60 Charles Street
Oshawa, ON L1H 4X7
Intensive One-Day Workshop with Ken Taylor of Green Barn Farm and Phil Collins of Foggy River Farm
Workshop topics include:
- Fundamentals of urban agriculture design + fruit propagation
- How to incorporate fruit into a garden, city farm, or small urban homestead
- Learn the basics of stratification, germination, and transplating and how to further improve genetics by breeding, selecting and grafting.
- Plant acution of small bare root fruit trees
- PLUS: Each participant will be given several cold hardy adapted seeds to start own persona/local food project!
This workshop will be beneficial to homeowners & landscape designers looking to incorporate fruit into their yard design, to farmers looking to add fruit as a profitable division of their business, and to those with existing orchards looking to incorporate new fruit & nut species or use new propagation techniques.
About Ken Taylor:
For more than 30 years the Ken Taylor has been involved in the study of organic and cold weather farming. His decades of experience and experimentation have made him one of the foremost authorities when it comes to hardy fruit trees and plants. His research and development efforts have enabled him to put together one of the most comprehensive and unique tree collections in the world. He shares his collection to the public by his hands-on workshops.
Most of his customers and students are surprised at some of the trees that can be grown in cold climate areas, trees such as Asian pears, peaches, kiwis, seedless grapes and walnuts. There are many more fun and unusual trees that can be grown in northern climates.
About Phil Collins:
Phil is the Farm Director for Fresh City Farms, an urban farming company based in Toronto. He holds a bachelor of landscape architecture from The University of Guelph, and is a fully licensed member of the Ontario Association of Landscape Architects.
Phil is able to combine his knowledge of horticulture, organic farming, and landscape architecture to help clients maximize their space with edible designs that serve the natural surrounding ecosystem.