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Peggy and Tom O’Malley have spent a life time preserving their home, but nothing brings them more joy than seeing their grandchildren frolic through their garden. They spend hours in the garden tenderly planting and nurturing each plant, utilizing all of the best organic practices to ensure the longevity of the garden for future generations.

 

They buy local organic compost and mulch to keep water from evaporating and they recycle all kitchen, special event and plant matter through their fantastically whimsical worm beds (vericomposting), which are incorporated as an educational element meant to attract interactive questions from children. They hope children’s curiosity will catch the interest of Mom and Dad and the practices will then spread to their homes.

 

For breaking down your kitchen scraps the best type of worm is the red wiggler. These flexible creatures eat their body weight in food every day and double in population in 90 days, so you, too, can be a worm rancher in no time flat. They are very efficient making it possible for nearly everyone to do this at home with very little space.Once a population is established you can periodically add a gentle stream of water to flow through and produce a “worm tea,” which can then be applied as a fertilizer. This tea is a fabulous soil builder, fertilizer, and a home for microbes that naturally eat aphids.

 

The gardens at Portola Inn do not stop here. The O’Malley’s have spent a great deal of time and attention on water conservation. Many paths are ADA accessible and constructed from decomposed granite to allow for water retention. Additionally, bioswales have been set up in key locations to ensure the maximum amount of natural rainwater is captured and utilized on the property, rather than being wasted as storm water runoff.

 

The O’Malley’s  have built their business with local resources, supporting regional suppliers of food products, cleaning products, and other services. They recognize the benefits of community support and the  environmental benefits of purchasing things locally. Minimizing transportation of products also reduces the use of fuel and impacts on our environment.

 

In the end, the O’Malley’s like to just sit back and watch the kids run through the garden, looking at the lady bugs and giggling as the worms squirm through their fingers.

 

 

by Jennifer McIntyre

Regional Co-Chair of the US Green Building Council/Green Schools Council