From Community Garden to Plate

By Teresa | 

Our green fingered members have been digging, planting and harvesting produce and while there are a whole host of benefits to being in the sun, our other members can agree that eating them is the best part.

We’ve been growing all sorts. To name a few, 

• Mustard greens 
• Broad beans 
• Courgettes
• Summer squash 
• Pak choi 
• Strawberries
• Marigolds

Here’s some snaps from our harvest last week: we harvested enough Mustard Greens to feed 30 members. We used the produce to make a Mustard Green soup packed with Vitamin C. Vitamin C is great for protecting the immune system.