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ORGANIC GARDENS BY THE SEA

7 July 2022

WHO WE ARE

The Organic Gardens of the Private Villa Estate comprises offer a fruit and vegetable garden with great botanical diversity; 2 Hectares and 4 Clusters spanning vegetable areas, stone and pome fruits, nuts, citrus, berries, bees and herbs. Turtles are currently nesting, some hatching. Our own chicken farm will follow soon.

Every one of the more than 300 varieties of plants in the garden is edible or has medicinal value. They are also grown as organically as possible and in a biologically sustainable manner. The fruit and vegetables from the garden are harvested all year round for use in two farm-to-table restaurant concepts.

Our head gardener Pak Ketut and his team tend the plants that have flourished beyond expectation – so much so that it’s quite hard to believe that the garden is still relatively young.

FARM TO TABLE PHILOSOPHY

Every aspect of The Private Villa Estate Hospitality including the contemporary Private Villas, the Estate Boutique and Restaurant – is led by the ever-changing tapestry and botanical diversity of the garden. Chef Jiwa Raga’s delicous menus are always guided by what is available in the garden.

At The Lombok Lodge Hospitality, we have a farm-to-table philosophy which means we like to serve food that is seasonal and that reflects our ‘pick, clean and serve’ approach.

On all the plots, the garden beds are permanent in order to develop soil biodiversity. Crops are very diverse and planted in a very high density. What characterizes a kitchen garden system is the prompt succession of the plants with the goal of having high yields on smaller surfaces.

PLOT 1 – VILLA DUA AREA
Total surface : appox. 80sqm – Plant capacity : approx. 238 plants
Plot 1 is dedicated to Red Cherry Tomatoes Ranti Tomatoes – Palupi Tomato Strawberry – Bayam – Red Onion – Spring Onion Shallots – Paprika (Red/Green)

PLOT 2 – VILLA DUA AREA
Total surface : appox. 80sqm – Plant capacity : approx. 2048 plants

Plot 2 is be dedicated to Lemongrass – Turmeric – Red Ginger – Black Ginger – Iceberg Lettuce – Ruccola Red Lettuce – Green Lettuce – Pok Choy – Chinese Kale
* High rotaion for leafy greens, constant weekly planting.

PLOT 3 – RECEPTION & GYM
Total surface : appox. 20sqm Plant capacity : approx. 198 plants
Plot 3 is be dedicated to : Lombok Chili – Mint – Peppermint Rosemary – Dill – Parsley (flat & curly) Italian – Terragon – Koriander – Thyme – Chives – Oregano

PLOT 4 – VILLA SOLAS
Total surface : appox. 40sqm – Plant capacity : approx. 260 plants
Plot 4 is dedicated to Carrots, Aubergines, Zucchinis, Galapenjo, Red, Green, Yellow & Purple Paprika

 

 

ON-SITE TEAM TRAINING
We support the local community by educate them during planting phases, harvesting phases, checking soil quality and crop rotations.

1. ORGANIC AND NATURAL FARMING PRINCIPLES
The differences between natural farming and conventional farming Polyculture farming,
The importance of mulch, Feeding the soil; Amendments and fertilizers Biochar

2. CROP ROTATION FOR A CONSTANT HARVEST
How to plan a garden, Creating a schedule based on DTM (date to maturity) Consortium based rotations Switching from dry to rainy season

3. INTENSIVE MARKET GARDENING
How to keep productivity high Understanding spacing & crop growth, Choosing the right location Orientation of beds, Water flow management

4. PEST MANAGEMENT
Understanding why pests are present, How to companion plant for pest prevention Role of herbs and flowers in pest prevention Using netting as protection, Organic fertilizers and how to limit the use

 

VISIT THE ORGANIC GARDENS BY THE SEA

Book a guided walk to discover our special collections. One of our experienced gardeners will be your guide on this tour, during which we encourage you to pick, taste, smell and touch while walking through our garden.

 

Ben
Owner of The Lombok Lodge Hospitality

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