Summer at our community allotment

We had a fruitful summer at the allotment.  A bumper harvest meant that we were able to pick and donate over a ton of local, organic apples to Fareshare, who distribute food to vulnerable groups in Sussex.  A vital organisation ideally suited to distributing gluts of produce.

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Nikki  with Apples on their way to Fareshare
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Alan with heritage organic apples ranging from Ashmead’s Kernel to Rosemary Russet.
The lavender harvest

We were delighted to welcome our newest member Ivy!

Our summer culminated with the autumn equinox picnic.  Delicious delights from our summer harvest plus, of course, Barbara’s amazing baking (every week she brings something incredible for us to eat!).
Every Sunday our Organic Community Allotment welcomes new visitors between 11 and 1 pm.

‘Citizen Scientists’ volunteering opportunity

Phoenix Community Centre, Thursday 16th November,  7pm-9pm

Scientists from the University of Sussex will be talking about how pollinating insects are vital to the production of many of the foods we grow in our gardens and allotments.  Team Pollinate are looking for allotment growers in Brighton & Hove to volunteer to become ‘Citizen Scientists‘ and help us learn more about which insects are pollinating the food we grow. The data will help scientists understand more about pollinator behaviour and how best to protect these important insects.

Events are free to members, £3 donation to non-members

Meet at Phoenix Community Centre, 2 Phoenix Place, Brighton, BN2 9ND.

 

Pumpkin Spice Biscuits

Pumpkins are so versatile – sweet or savory dishes aplenty.  Here is a delicious biscuit recipe – perfect alternative to sweets for Halloween!

Ingredients

4oz butter
6oz sugar
1 large egg
250ml pumpkin pulp (boil 1 inch cubes until tender and strain well)
1 tsp grated citrus peel
1 tsp ground cinnamon
8oz plain flour
½ tsp salt
1 tsp baking soda

Instructions

Preheat oven to 350F/180C, oil or line a large baking sheet.

Beat butter, sugar & egg together then add pumpkin, peel & spices, and beat.
Add flour, salt & baking soda to the pumpkin mix and blend.

Drop tablespoon sized batter onto baking sheet. Bake until golden brown and firm to touch (around 20-25mins).

 

Pumpkin spiced biscuits (2)

 

 

Fungal Forage

Fungal Forage in the Forest: An autumn foraging workshop with Vera Zakharov

Sun Oct 15th 12-3 Stanmer Park

We will wander with Vera in the woods. She will show us which fungi are ok to pick, and which are not.  Whether they are poisonous or whether they are part of a fragile ecological web needing to be conserved, not disturbed.

Meet at Stamner house. Wear study shoes bring a mac and picnic.

Happy New Year

Here we are again, toasting you and wishing all of you  (especially those who are coming out of hibernation for Seedy Sunday on 5 February )

A HAPPY NEW YEAR.

Good Gardening and Good Health in 2017

Winter Solstice

Belatedly here is a reminder of the 25 of us who came together in December to enjoy some good company, hot soup, good food and mulled wine before singing some Carols on our community allotment.