Simple Gardening Tips To Improve the Environment

Sea level rise, global warming, and excess gas emissions. What is your role? 

In his uniquely approachable way, Eric Toensmeier will share personal insights and expertise related to perennial crop production on Saturday, April 9th from 9:00am- 3:00pm. Imagine growing vegetables that require just about the same amount of care as perennial flowers and shrubs, need no annual tilling or planting, yet thrive and produce abundant and nutritious crops throughout the season. These veggies are less common edibles that will make any garden a perpetual, low-maintenance source of food. Register now.

And in response to the climate crisis, he will also discuss agricultural practices highlighted in his new book - The Carbon Farming Solution - referred to as the linchpin of a global climate solutions platform.

Farm tours led by ECHO staff will be provided in addition to a lunch option. Early registration for entrance and participation is $40, and at the door pricing is $45. Additionally, ECHO's retail plant nursery and bookstore will be open for business.


To check out a sneak peek, click below to watch on YouTube.

Tropical Agricultural Development Course at ECHO

ECHO is pleased to welcome 17 participants to the farm this week as part of the Tropical Agricultural Development I class. The participants are either currently involved in agricultural work or anticipate they will use agriculture in their future overseas work.

During this week-long course they are exposed to a broad array of topics that are foundational to agricultural work and working as part of a community. It is a unique opportunity to spend time learning from ECHO staff and taking a closer look at the techniques and practices demonstrated at ECHO. Some of the topics covered in the course include: land care & soil restoration, compost & vermiculture, tilapia production, various options for water harvesting, seed saving, soil life, tropical fruits and appropriate technologies.

As the students enjoy a meal of cooked greens (katuk & chaya) that were prepared over a burner powered by biogas, steamed plantains, and salad (containing 34 different ingredients from the farm!) they also discuss how the information they have gained can impact their work. For some this week is filled with new information and for other it is a time for re-energizing for their work.

As they endure the seasonal afternoon downpours and typical Florida heat they are also building relationships with other classmates who are passionate about serving others through agriculture.

It is our hope that the information shared this week and connections made will have a lasting impact on the communities where these individuals work and live around the world. We hope they leave here better equipped to reduce hunger and improve lives through agriculture.