Clay oven has had a lot of use since we build with help from harry from the children center and Jennifer from the media center ellie and family from the allotments and every one else who help got dirty and messie thanks to you all and have a happy Christmas all and see you all in the new year and we can cook some tasty pizzas thanks all
On my way from St. David (Wales) I stopped at Picton Castle where I discovered this wonderful herb garden. I'm sure you be able to find some of those outside your house.
Edible hanging baskets made to order £15.00 each things like tomatoes, herbs, lettuce different type and nasturtium and more here at spring field allotments so message me or ring 07867315046 order now
Perfect for pepping up a few lonely leaves. Easy to make & it lasts for ages.The golden rule here is the oil to vinegar ratio. Always 3:1. You can mix & match different vinegars and oils (and mustards), below is a simple but super tasty version...
200ml Sunflower oil,
100ml Olive oil,
100ml White wine vinegar,
1tbs Dijon mustard,
Juice of 1 lemon,
Salt & pepper.
Put the vinegar, mustard, lemon juice, sugar, salt & pepper in a bowl, give it a quick whisk to combine. Then very slowly add the sunflower oil, whisking all the time. Keep whisking. Then add the olive oil slowly, whilst still whisking. The mix should emulsify into a creamy liquid. Taste & season, if needed. You can add a bit more lemon juice if it's not got enough of a tang to it. Store the dressing in an airtight container in the fridge, it'll last about 2 weeks. If it splits, just give it a shake and you're good to go.
Parsley to over_winter indoors
First signs of garlic