Welcome to the Secret Garden South of Bobber's Mill Bridge in Nottingham

Welcome to Windmill Community Gardens, home of the Climate Friendly Gardeners Project.

We are a group of local people, who are nurturing a wonderful community garden in the heart of the city. You'll find us just South of Bobbersmill Bridge, on the allotment site at the South end of Ascot Road. The Gardens are a great place where anyone can come to find out more about growing their own food in a changing climate. We cater for all abilities and welcome any nationality or age group.

Why not come and join us?

Thursday 15 May 2014

Get planting, get fed!

The amazing regulars, who worked through last Thursday's rain finally got their just rewards today. Wonderful weather, and we got loads done, though the pictures make it look as if we were just goofing around! The sweetcorn is now all in, as are most of the pumpkins and squashes. Well done all, but especially Joyce who stayed until 7pm. Moral of the story - if Tracey says she'll stay on a bit to miss the worst of the traffic, you might be here a while if you keep her company!

Chris enjoying his tea-break

Mark getting used to the UK climate again
after his European travels (like the hat!)
Newly planted celebration squash.

Hassan was still feeling strong after planting all the pumpkins

Not sure if Joyce is posing or dancing, but she
worked like a trojan, so I'm not arguing!

Great food as always - this time we had a delicious risotto using the first peas and broad beans of the season, alongside stored onions, freshly gathered sage, asparagus and red-orach tops. If you think you don't like broad beans, try them when they are still small, and we're sure you'll love them. Everyone agreed that the food looked great and tasted better. Another great low-energy recipe from the Windmilll Outdoor Kitchen!

Spring-Fresh Risotto - Recipe to serve 6

2 mugs of basmati or risotto rice
4 mugs boiling water
1 large onion finely chopped
Knob of organic butter or coconut oil
3 teaspoons vegetable stock powder
1 mug of freshly podded beans and peas
6 asparagus spears washed and chopped into 1cm sections.
6 sage leaves chopped finely
Red orach tops to taste (we used about 12 leaves) chopped finely
Grated strong cheddar to taste ( we used about 125 grams or 5 oz)

Brown the onion in the fat until it starts to look transparent. Add the rice and the stock powder and stir in, then add the water and bring to the boil. Cook for 2 minutes whilst stirring, then add the vegetables. Boil for another 2 minutes whilst stirring, add herbs and stir in, then put the lid on the pot, remove from the heat and place in a hay box or wrap in towels to keep it warm. After 10 minutes, check the rice is cooked, then add a splash of boiling water to loosen the rice, and the grated cheese. Stir in and serve.

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