• Katy

Summer cooking

It’s great to be able to make our lunches using produce that we’ve picked from the plot!

Rhubarb is the obvious one, and both Saturday groups have been going crazy for rhubarb drop scones.


The herbs, onions, chard, and broad beans make lovely additions to pasta or sauteed potatoes. The oregano and thyme are really thriving, so we can use plenty of them.


We have a batch of elderflower cordial from the overhanging flowers at the bottom of the plot, and it won't be long before we have some blakcberries to have a go at!



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