Spring is truly here and our allotment has gone WILD. After a splendid showcase of daffodils, tulips and now alliums, we are looking forward to a delicious and healthy harvest from our organic vegetable garden soon.
Currently we are growing peas, potatoes, leeks, rhubarb, rocket, raspberries, strawberries, gooseberries, and currants. We remain hopeful that our tiny apple trees may beat their 2017 record harvest of 2 apples (one apple per tree)! Our herb bed continues to supply us with an abundance of peppermint, sage and rosemary.
We use our vegetables, fruit and herbs in our weekly lunch cookery group and (usually) enjoy the challenge of cooking with different ingredients each week. The allotment is also a hands-on way for us to learn plant science and to find out what ingredients are in season so we can reduce our environmental footprint now and in the future.