The Community-Grown Dinner, an event for which the diners themselves grow all the ingredients, has been a very popular event. The next dinner will be March 11th, 2018 at Trinity Hall, with chef Giulio Sturla once again creating a wonderful meal for the community.

If you want to be involved, start following us on facebook, and email Lucette (This email address is being protected from spambots. You need JavaScript enabled to view it.) to be subscribed to our newsletter.

In the meantime, here is a planting guide for the summer:

Planting guide for December

The heat lovers – seedlings of zucchini, scaloppini, cucumbers, pumpkins, chillies
The usual suspects – beans (green/yellow and French) beetroots, carrots, spring onions, Asian greens and lettuces (every 2 weeks with a bit of shade otherwise they will bolt)

To harvest and preserve in December 

How about making jams, jellies, sauces and pickles or drying or freezing – apricots, plums, cherries, asparagus or making cordial – elderflower cordial

To harvest and preserve in January

Garlic, the tomatoes will be in full production, capsicums.

And don’t forget your herbs 

No meal is complete without these hard-working plants – remember you can dry, freeze or add them to oil’s, butter and vinegars so have a look and see what you can do with the herbs growing in your garden – dill, basil, coriander, cress, sage, rosemary, oregano, marjoram, chervil, tarragon.

Happy growing.