Our friends at Forth Valley Sensory Centre kindly invited the group out for a tour of their Kitchen and Sensory Gardens this week.
We met with Gene, who runs the garden and coordinates their volunteers. She told us about their focus to be organic and accessible. This hot composter bin creates compost within three months using food scraps from the cafe kitchen, garden waste and wood chips provided by a local woodworker. No pesticides or harmful chemicals are allowed and every work space and pathway has been made accessible for their users. Food grown in the kitchen garden supplies the centre cafe (well worth a visit) and the sensory garden in packed with beautiful plants and artwork.
Thank you for having us and for so many great ideas.