Glenda’s Garden, Wonthaggi
A powerhouse of growing and preserving food, driven by composting and recycling
Veggies 🥦 Berries 🍓 Fruits 🍋
Meet the gardeners and their garden
Organisation must be Glenda’s middle name. In addition to working full-time as a chef, Glenda cultivates a huge edible garden that ranges over two neighbouring backyards. She is also the queen of composting and has multiple approaches on the go at any one time including hot composting, worm farms, tumbler and barrel composting, and rotting banana skins! Somehow, she also finds the time to preserve, pickle and make passata, meaning that she and her family can enjoy the great taste of home-grown food all year long.
How does your garden grow?
I have two greenhouses. One is mainly used for growing summer vegetables such as tomatoes, capsicum, chillies and eggplants. My second greenhouse is used for growing seedlings. I have made cheap wicking beds by placing seedlings directly onto old carpet which wicks up the water from a narrow channel. I also recycle and make use of many household materials in my food garden – polystyrene boxes are great for growing sweet potatoes!
What are some of your gardening challenges?
Birds, pests and disease are always a challenge in any edible garden. My strawberry beds are covered with light, easy-to-open hatches to keep the birds away. All my vegetable beds are covered with eggshells which helps deter pests, as well as adding extra calcium to the soil. I have discovered that planting garlic under my Nashi pear tree prevents pear slugs.
Be inspired and learn!
Glenda says: You can grow many vegetables from scraps. I put the ends of vegetables such as celery, leeks and onions in a bowl with water to start them regrowing.
Check out the scarecrow created by Glenda’s grandchildren. Ask Glenda all your curly composting questions!