September Gardening Course Available

July 25, 2026

Hello Everyone,

The Gardening Course, which took place last Sunday, turned out to be a really enjoyable day. There was a great mix of individuals; people who have started a garden but wanted to learn more, a couple who were moving to a new country with lots of land , allotmenteers, and those who wanted to understand the organic and no-dig approach. It made for an interesting mix of people creating a whole range of questions.

Bob loves these days and is so keen to pass on our knowledge and experience. We have made many mistakes these past years so we want to help to ensure that our ‘students’ have a head start without the mistakes that we have made. Our next course is fully booked but due to popular demand we do have another in September when, no doubt, more tips for the coming seasons will be passed on.

Harvesting for the Restaurants and the Gardener ‘s Box does take up much of our time. Without the delivering duties we spend over two and a half days bringing in the harvest. Then our delivery boy (Bob!) spends that same amount of time again in our electric van dropping off all the goodies.

Around these times we then carry out the farm and gardening duties. This week we have spent much of our time removing runners and big leaves from the Tomatoes and the Cucumbers yet again. We start at bed number one and by the time we have finished the eighth line of vines we begin again! Each plant is growing with vigour. Our first Cucumbers and Gherkins have been harvested this last week. The Tomatoes are on the turn but I do think it will be another week or two before they will be available to harvest. That doesn’t mean to say that testing is not taking place…and yes, they are delicious.

Courgettes are abundant. Every meal we have has a courgette or three and I am delighted to say I have not repeated the menu as yet. Our meal on Friday night may break this as the courgette and lemon lasagne I made will definitely be wanted for another meal. Again, delicious.

One special ( I do realise that you are all special) lovely customer will be trying one of our Aubergines. It was an early Aubergine and was becoming massive so we harvested it before it split or became inedible. I am hoping Aubergines will be part of the boxes next week. The Hungarian Wax Peppers may also make an appearance. We only harvest what is available and we do not fully know until Tuesday what is going to be in the boxes for that week when we walk around the beds to check on the crops which are ready. That is how seasonal and fresh your vegetables and fruit are.

This time of the year, the middle of the Summer season , there is a plentiful supply of gorgeous goodies. It is a time when preserving the vegetables and fruits is a skill. The Spring season is known for its ‘hunger gap’ and the Summer season is the season of ‘abundance’. We are now beginning to store our harvests. The Garlic is being topped and tailed and placed into netted sacks. The larger Beetroots are being stored in dark, cool but airy boxes. As will the Potatoes just before it starts to become wet and cold in the ground. The Onions and Shallots will be cured and stored in netted sacks. The larger Turnips are placed in clear bags in the bottom of the fridge. Once the Winter Squash is harvested we will find a place in the packing area on the shelf racks. I think you get the picture that by the Autumn we will be short on space.

Alongside the storing of the produce I am hoping to start pickling and preserving some fruit and vegetables. All this means that we should have a taste of Summer through the darker days.

As part of the planning of the darker days, Bob planted the Christmas Potatoes last Friday. This should be a good crop of a new Potato, variety being Bambino, ready for your festive fayre. I am not going to dwell on this as I am quite enjoying the sunny days of this season and do not want to have to consider the cold dark days yet! (Just to let you know that I do like the seasons but I am just not ready to leave this one).