Join Ashley Wheeler from Trill Farm Garden, to learn about the techniques and crop plans that enable the garden team to grow around 3 tonnes of salad each year.

Content will be dependent on the time of year, so for the Spring course we will focus on:

crop planning for outdoor salad growing through the summer
varieties for late spring and early summer
propagation
bed preparation
planting and direct sowing
weed control
pest and diseases
harvesting outdoors

Check out the Autumn and Winter course for details of the content for that day. There is a discount available if you book onto both the Spring and Autumn courses - please contact us about this at ashley@trillfarmgarden.co.uk

There will be some overlap over the two days, but for an in-depth oversight into how we produce salad all year round we recommend that you book on both courses.

This course is suitable for both experienced small scale salad growers as well as those who are thinking of starting a market garden and want to learn more about how to produce and sell salad all year.

Course cost

£90 for the day (includes tea/coffee and a delicious lunch from The Old Dairy Kitchen). Discount available if you book onto both courses.

There is a 10% discount available to Landworkers' Alliance and Organic Growers Alliance members, please contact us with details of your membership to receive the discount code. 10% discount is also offered if you wish to book the Spring & Summer course as well as the Autumn & Winter course.

One bursary ticket (half price) will also be offered to those who cannot afford the full ticket price. To apply for this please email ashley@trillfarmgarden.co.uk with a little bit about yourself, what you would like to get from the course, and why you think you should be considered for the bursary.

Course leader

Ashley Wheeler has run Trill Farm Garden with his partner Kate since 2010. Brought up on an organic smallholding, he learnt a huge amount from his parents who ran a box scheme in the 1990's. After his Horticulture degree at Reading University he and Kate came across the opportunity at Trill Farm to rent 2.5 acres to run their own market gardening business. They now rent 5 acres and sell salad and other vegetables and herbs to around 20 different restaurants, cafes and caterers almost all within 8 miles of the farm.