9 Things I learned WWOOFing in Auckland

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For 12 days I WWOOFed at Fat Cat Travellers Community which is surrounded by organic gardens used to feed its residents, guests and WWOOFers. Providing a steady supply of fruit and vegetables taught me many things. You need to be smart with where, what and how you plant everything while it’s also essential to safeguard produce to ensure none of it’s wasted. These are a few tips I picked up.

– Herbs in ice cubes. Many herbs can grow quickly and it can be hard to use all of them, but a great way to ensure you always have what you need is to freeze leftover leaves in ice cube trays.

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– Wood ash as a slug repellent. This is a cheap, effect and reliable method to prevent slugs and snails nipping away at your valuable vegetables.

– Turn jam jars upside down to make sure they’re airtight. This guarantees that the jars are sealed and that your preserves will last as long as possible.

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– Mulching. Pull weeds and let them dry out, then throw them on top of your new veg to prevent moisture escaping the ground and improve fertility. This needs to be done regularly to prevent weed overgrowth.

– Have a seedling nursery. Growing a regular supply of seedlings is the best way to ensure that you can plant a new bed of crops at the drop of a hat.

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– And when you transfer seedlings into the vegetable bed, make sure it’s done early in the morning and water after. This provides the seedlings with the best possible start to life.

– Eat the leaves! Broccoli, cabbage and beet leaves are all edible and can be used in salads.

– Compost everything you can. When you want to supply yourself with your own fruit and vegetables then you best have a ready supply of compost.

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– Take advantage of any space you have. The smallest pot or a strip of soil can produce something edible so why not make the most of what you got and grow where you can. For best results start a seedling sanctuary. Like potato tyres.

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About Author

Steve

With a background as a journalist and a chef, Steve loves to travel and find the story at the source of our food. Whether it’s wine, honey, beef, vegetables or fruit, Steve wants to show that volunteer travelling can provide a master class in all things sustainable and delicious.

1 Comment

  1. Good tips. I just want to add that WWOOFing is fantastic. This was one of my best parts of vtisiing New Zealand. If I had more time in NZ I think I’d travel my way round by WWOOFing. I met great people, learnt loads, ate better than ever, relaxed and then re-energised, visited some great little local places and felt truly inspired after the experience. I’d add that it’s nice to bring a small gift for the hosts and then pick their brains on the good local things to see (e.g the best swimming holes that you wouldn’t otherwise find).Looking forward to reading more posts, cheers Christina :0)

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