Garden Angel Design

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Santa Rosa | 4,000 sq. ft. Permaculture Homestead

10 a.m. – 4 p.m.

Homeowner Sherry introduces her garden.

This is a Permaculture food forest garden with raised beds at the front of the house with mostly annual veggies: Chard, kale, garlic chives, lots of mache everywhere, arugula, and lots of cilantro. The back and side yards are mostly food forest with lots of perennial fruit and vegetables: Blueberries strawberries, raspberries, loganberries, blackberries, goji berry, currants, french prunes, satsuma mandarin, meyer lemon, kumquat, Fuyu persimmons, 5 types of apples, asian pear, peaches, nectarines,  2 types of figs, pineapple guavas, 3 varieties of plums, Yacon, edible canna, asparagus, lots of artichokes. Lots of edible flowers for garnishing our salads, lots of herbs medicinal & culinary; lemon balm, peppermint, thyme, oregano, sage, lavender, feverfew, mugwort, rosemary, parsley, mullien, lemongrass, fennel, coriander, borage and garlic.

Flowers are all throughout the garden with lots blooming in April and May. The south east corner has a very large valley oak with Japanese maple, Iris, hummingbird sage and native plantings….drought tolerant plants with some drip, some without irrigation and heavy mulching. I began creating the garden in 1997 after reading a bit about permaculture I decided to create a keyhole garden area. This was very successful and led me to study permaculture in 2003. I created the garden working though the context of time as I trained in permaculture.

Sherry McGary is a Certified Permaculture Teacher (2004) and a Certified Master Gardner (1989).  She founded Garden Angel Design in 1995.

Free Workshops Offered by Garden Angel Design

First and third Wednesday from 5:30 p.m. to 6:30 p.m. in Santa Rosa near to Bayer Farm. RSVP to gardenangeldesign@gmail.com for directions.

  • April 5 | Attracting Beneficial Insects
  • April 19 | Creating a Self Perpetuating Garden
  • May 3 | Perennial Food Crops
  • May 17 | Dynamic Accumulators
  • June 7 | Fall Crops
  • June 21 | Berries 101