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21 September 2020
Lockdown saw British gardens at their finest. We planted seedlings and tended to vegetables, helped by one of the warmest, sunniest springs on record. Whilst we could not use our new department greenhouse last term, some of our students were learning how to grow vegetables at home. Over the Easter holidays, we built two raised beds in our garden, and whilst not everything was ready before the summer holidays began, I managed to create some lovely dishes using the courgettes and Swiss chard, which were the first successes in the new garden.
September has meant that, finally (and somewhat optimistically) our Garden to Table club has begun and we have already planted out some autumn salad, onions, carrots, cabbage seeds and peas. The Indian summer might not last, so we are coming up with eco-friendly ways to keep the greenhouse toasty warm over winter. Our first project is to start composting our fruit and vegetable waste in a compost bin, which should raise the internal temperature.
