Kitchen Garden

Everything in the garden is growing well. The volunteers have been busy watering and weeding. The first broad beans have been used by Joe Hunt on courses at the School of Food, along with kohl rabi and kale. The alpine strawberries, baby heritage carrots, salad leaves, pea shoots and herbs have featured in his courses and demonstrations as well. Whereever possible, he takes those on courses over to the garden to collect some fresh vegetables and herbs.

Thanks to the hard work of Paul, Henry, Pete and Rob, the greenhouse area was prepared for Geoff Walker to lay the foundations. Next stage will be erecting the frame and installing the glass.

Should you fancy blue borage flowers for your summertime Pimms, do collect some from the slope below the bridge!! You can use them fresh or freeze them in ice cubes!