HOME GROWN:
an introduction to permaculture
February 12 - 14
April 16 - 18
A DELICIOUS WEEKEND IN THE COUNTRY FOR THOSE THAT WANT A TASTE OF PERMACULTURE THROUGH HANDS-ON LEARNING IN THE GARDEN.
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YOU WILL LEARN THE SKILLS YOU NEED TO EASILY BEGIN GROWING YOUR OWN EDIBLE GARDEN AT HOME.
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LIMITED SPOTS AVAILABLE
Photography by Alice Boshell
AS SEEN IN


Explore a more sustainable and regenerative way of life with Home Grown at Springfield.
In its simplest form permaculture is a highly efficient way of growing your own food in harmony with nature - good for you and good for the planet. Permaculture applies a systems thinking approach to sustainability based on indigenous and natural systems, and Home Grown makes it easy for you to begin this exciting journey.
Home Grown is an invitation to participate in a positive and empowering response to chaos and uncertainty - permaculture.
Home Grown is a hands-on, practical skills-based weekend designed to help you to grow your own food.
You’ll be part of a small group, with your hands in the dirt during the day, whilst enjoying luxury accommodation and food direct from the garden prepared by our incredibe Chef Eilish.
The workshop includes an informative introduction to permaculture and our focus is on the practical implementation of permaculture in the context of home gardens. Most of the time you will be the garden learning about seed raising, composting, and caring for your garden.
Our approach to starting and caring for your own home garden is organic, bountiful, healthy, and fun.
You’ll learn about the basic concepts of permaculture as you benefit from Farmer Pete’s 30 years experience as both an inspirational leader and a passionate hobby farmer. Home Grown is co-facilitated by the extraordinary Moss Vale Community Garden Guru, Jill Cockram.
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WORKSHOPS INCLUDE:
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Why Permaculture?
No dig, wicker and aquaponics garden beds
Composting & making soil
Worm farms
Raising & saving seeds
When and what to feed your garden
Watering
Organic pest control
Chickens and quails
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COME JOIN US AND BE INSPIRED AND DELIGHTED BY THIS BEAUTIFUL AND PRODUCTIVE SLICE OF PARADISE.
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MEET THE TEAM
LIMITED SPOTS AVAILABLE
ACCOMMODATION AND COST *
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For more details regarding rooms please explore our accommodation here or visit our gallery.
* plus GST
* Please note the prices listed below may vary for the April dates - so book in now to secure these discounted prices!
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PRICES INCLUDE:
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All workshops and materials for lectures and learning
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Farm-to-table organic dining prepared by Michelin-trained Chef Eilish
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Luxury Accommodation ranging from shared rooms to exclusive super king suites







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Super King or two King Singles with private ensuite
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Private: $1680
Shared: $1260
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Two Double beds with private ensuite
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Private: $1680
Shared: $1260
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Queen bed, shared bathroom (with Avocado room)
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Private: $1320
Shared: $1000
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Two Single beds, shared bathroom (with Indigo room)
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Private: $1320
Shared: $1000
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FARM HOUSE ROOMS (3)
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Queen beds, shared bathroom
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Private: $1400
Shared: $1200
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DROVER'S REST ROOMS (2)
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Super King or two King Single beds, shared bathroom
Private: $1300
Shared: $1100
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DAY RATE
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For Southern Highlands Locals Only
No Acoomodation: $890
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WEEKEND PROGRAM
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(Times and sessions are subject to change)
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FRIDAY
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4-4.30 Welcome, introduction and meet the team
4.30-5.30 Farm tour
5.30-6-30 Sunset open fire
6.30 Farm-to-table dinner
7.30 Dinner talk : Nutrition, organic food and gut health with Shannon Rosie
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SATURDAY​
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8-9 Farm-to-table breakfast
9-9.30 Why Permaculture with Kinchem
9.30-10.30 It's all about Soil with Farmer Pete
10.30-11 Worms with Jill
11-12.30 Pros and Cons of Garden Types with Farmer Pete
12.30-1.30 Farm-to-table lunch
1.30-2-30 Bugs, garden maintenance, watering, weeding and crop rotation with Jill
2.30-3 Afternoon tea
3-5 Seed raising, pricking out, planting and seed saving with Jill
5.30-6.30 Sunset fire
6.30 Conscious Cocktails with Shannon Rosie
7.Farm-to-table dinner
SUNDAY
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8-9 Farm-to-table breakfast
9-10 The role of chooks, quails and animals with Farmer Pete
10-10.30 Morning tea
10.30-11.30 Backyard fruit trees, berries their care, placement and pruning with Jill
11.30 -12-30 Keeping produce, preserving, pickling, jamming and fermenting with Chef Eilish
1-3 Farm-to-table lunch
3 Checkout - goodbye for now!