Winter in the Village Garden
What’s growing in the Somerset West Village Garden this Winter? From building an innovative charcoal cooling chamber to mastering the perfect compost pile, we’re hard at work laying the groundwork for the seasons ahead. Here’s a look at what’s happening this winter in the Village Garden and how you can get involved.
🛠️ Building for the Future
Winter is a perfect time for building projects, and this year’s list is full of innovation:
Raised beds are being reinforced with fresh poles.
An off-the-grid charcoal cooling chamber is underway! This eco-friendly summer storage system will use charcoal and water to keep harvested vegetables cool, no electricity needed. Keep an eye on our Facebook Page for updates.
Drip irrigation is being installed in the final two blocks of the garden, setting us up for more efficient watering come summer.
We’re also upgrading our drainage system with French drains to prevent waterlogging in low areas. Once complete, we’ll be able to use the parking-side gate all year round.
🍋 Healthy Harvests for Winter Wellness
The lemons are looking promising after a good pruning and mulching. We’re expecting a healthy yield!
We’ve also started harvesting:
Romanesco and white cauliflower
Baby cabbages
Russian, curly, and black kale
These nutrient-dense, flu-fighting veggies are packed with vitamins, minerals, and antioxidants — perfect for winter wellness.
🌱 Forward-Thinking Prep
We're continuing to mulch our newly planted cabbage, spinach, and turnips, using dried lucerne for its warmth and nitrogen-rich nutrition.
Ongoing sowing includes:
Cabbages
Broccoli
Peas
Broad beans
And thanks to Hennie (who also celebrated a birthday this month – happy birthday Hennie!), we’re building up our compost reserves with weekly heaps made from Bokashi donations and garden waste. These will feed our spring plantings beautifully.
♻️ How to Make the Perfect Compost
At SWVG, we use the hot composting method, heating compost to around 60–65°C to break down organic matter quickly without killing beneficial organisms.
Here's our basic compost "recipe":
1 part green (nitrogen): kitchen scraps, grass cuttings, hedge clippings, manure
1 part brown (carbon): dry leaves, shredded paper, hay
1 part soil
Water + air to activate the process
Layer your compost like a lasagna: green, brown, then soil and water each layer as you go. Once built (ideally at least 1m x 1m in size), cover with old carpet underfelt. Leave for two weeks, then check the temperature. When it hits 60–65°C, begin turning it every 2–3 weeks. In about a month, you’ll have rich, earthy compost ready for the beds.
Happy composting!
🛒 See You in the Garden
We're open on Tuesdays, and this week you’ll find:
Veg in season: cauliflower, cabbage, kale, spinach, purple sweet potatoes, lettuce, spring onions
Other goodies: honey, crunchies, farm eggs, pesto, and jam
Come say hi, stock up on fresh produce, and support your local community garden. Even in winter, there’s always something growing at SWVG.
