The weather was dreadful this weekend, so the volunteers made the wise choice to work under cover and braid the onions. They could then be hung, allowing the air to circulate, helping to prevent mold and rot.
The volunteers have been busy today harvesting the pumpkins and squash, including one which needed its own transport to the shed.
Abby is proudly showing off the first cabbage of the season and what a beautiful size it is…I think this could feed the whole of Eastby!
The dried calendula flowers are now soaking in sweet almond oil …watch this space for the next step.
One of our volunteers favourite plum recipe….not her own…but courtesy of Jamie Oliver!
600g ripe mixed-colour plums
1 teaspoon ground cinnamon
120ml maple syrup
320g sheet of all-butter puff pastry (cold)
Method:
The Calendula’s have dried and are now soaking in sweet almond oil…..
This morning Roger, showed one of our youngest volunteers how to use a scythe. This is a traditional way to cut grass and was used to cut the wildflower meadow. This will help the wildflower seeds reach the soil and grow next year. Cutting also removes the tall grass and dead plants, which stops them building up and making the soil too rich. Strong grasses and weeds can then take over and push out the wildflowers.
Bees collecting nectar from various flowers in our wildflower garden this morning.
The butterflies are enjoying the Echinacea this morning
On Sunday the volunteers enjoyed an evening get together at Shedquaters. We prepared and chopped the Holme Grown courgettes, onions, tomatoes and garlic and cooked a delicious curry in our little kitchen. The curry was a well loved Riverford Courgette Chickpea and Coconut Curry recipe Courgette, chickpea and coconut curry recipe / Riverford We also ate onion bhajis made with our own onions. A lovely evening was had by all sharing the produce we have grown here…a real field to fork experience!
