JULY 2009


Sunday July 5th saw another sale of vegetables. I bought in some Rhubarb, Broad Beans, Cabbage and Lettuce from my allotment, the patio garden supplied some courgettes and the grand sum of 12.90 was raised. Thank you again.




The beginning of the month was good in that the Sunday School had started using the garden for their morning sessions.  The sad side was the departure of our Youth Leader, Dominic. However, the young people did give him a good send off whilst enjoying the sunshine.










































Back in June, Gladys Rees donated an old bench from her garden.  It was badly in need of some tender loving care and who should come to the rescue but Owen North.















The Guides were busy potting on cucumbers, planting peas and preparing the soil in the half circles in order to put in carrot and beetroot seed.


I brought on some leek plants at my allotment and showed 2 Guides how to plant them out in a bed, and a good job they did too!


There was a slight problem with the garden hose as the feed pipe became disconnected.  Trevor came to the rescue to repair it and I have put a sign in the flower room window to ensure everyone is aware of how to use it properly, without the danger of causing a leak.


All the vegetable plants are doing very well with the courgettes coming thick and fast due to all the rain.


What do we do with them all? Here are a few ideas gathered from a couple of conversations over the selling table.



Ratatouille - Lightly fry chopped onion in a little oil, add thickly sliced courgette ( 1cm or inch in English ), sliced green pepper, sliced aubergine ( if you like it but its lovely without it ) and a tin of chopped tomatoes, salt & pepper. Cook in a covered pan for 15 minutes.

Roasted Slice lengthways or sideways, add to quartered onions, mushrooms, tomatoes halves, peppers and coat in oil.  Season well and place in a hot oven for 40 minutes or until all vegetables are slightly charred and crispy.


Stuffed Larger courgettes are better for this dish.  Blanch whole courgette in hot water for 2 minutes.  Cut in half lengthways, scoop out seeds and fill with chopped bacon, onion and mushroom, cover with grated cheese.  Place in a hot oven until crisp and golden.  Other fillings for this dish can be sweetcorn, onion and egg or minced beef, onion or, indeed, anything you fancy.


Are there any other ideas out there?







As already mentioned previously, one of the tasks to be done was to remove the very old and woody shrubs behind the Guide and Scout emblems.  Well no sooner said than done! I just mentioned it to Richard Lathwood and received a phone call a few hours later to say that 2 of the 3 were gone, even though it had been pouring with rain the whole time.  Then he came back to remove the third!   Richard has a shredder, and so has disposed of all the waste as well.  Another very useful helper to have on board, especially when the next task is to take a look at the other garden to the right of the main entrance. Thank you Richard.   



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