Community Grown Dinner
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.
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.