Hello, fellow gardeners! Despite the recent wet weather, our allotments have been thriving, especially with an unexpected surplus of rhubarb. But there's more to share from our community!
Collaboration with the National Trust: Enhancing Our Boundaries
Thanks to the National Trust, we've improved our allotment site by laying hedges along the Northern boundary. This not only looks better but also supports local wildlife. A big thank you to the team, led by Ranger Jess, for their support!
Successful Polytunnel Clean-Up: March 16th
As well as plots we can also offer members an all year-round space in our polytunnel. Thanks to all who joined us for our polytunnel clean-up day on March 16th. Your efforts, led by Richard, our new Polytunnel Steward, have helped us prepare for the upcoming growing season. The inside area was cleared and swept and the algal growth on the inside and outside was removed. It looks so shiny in the rain!
Celebrating a Rhubarb Glut
The recent wet weather may have posed challenges, but it seems to have resulted in an unexpected surplus of rhubarb for many of us. This highlights the resilience of our allotment holders and the versatility of our crops. Our Plot Steward, Jan, has even produced a delicious recipe to make use of the glut!
Upcoming Events: Save the Date!
Plant and Cake Sale: Saturday May 11th, Noon to 3 pm.
Join us at this outdoor event at the communal shed where a range of “home-grown” plants will be up for sale as well as delicious cakes, savouries, and teas/coffees. All profits will be used by the Association for the ongoing maintenance of, and improvements to the Allotments.
We are hoping to offer more events in future months, possibly a barbecue and perhaps an Autumn social.
Rhubarb Recipe from Jan, our Plot Steward
Rhubarb and Ginger Fool.
Serves 4
- 300g rhubarb, roughly chopped
- 3 tbsp golden caster sugar
- 200ml double cream
- 1 tbsp icing sugar
- 2 balls stem ginger, plus 1 tbsp syrup
- 200g Greek yogurt
- to serve shortbread or ginger biscuits.
Method
- STEP 1
Put the rhubarb, caster sugar and 1 tbsp water in a pan and cook over a gentle heat, covered with a lid, until the rhubarb is tender. Remove the lid and turn up the heat to bubble and reduce the liquid to a syrup. Tip the rhubarb into a sieve set over a bowl to catch the syrup and leave until cold.
- STEP 2
Purée the cooled reserved syrup with 1/2 of the rhubarb chunks and the ginger syrup until smooth.
- STEP 3
Put the double cream and icing sugar in a mixing bowl and beat until it holds soft peaks. Fold through about 4 tbsp of the purée with most of the diced ginger.
- STEP 4
Roughly mash the rest of the rhubarb with a fork to break it up a bit, then fold it into the cream mixture with the Greek yogurt. Pile into serving bowls or glasses and keep chilled. When ready to serve, scatter with the remaining ginger, spoon over the leftover purée, and serve with crunchy biscuits.
Apply for Your Plot Online: Easy and Convenient
You can now apply for an allotment plot online at https://e-voice.org.uk/wemburyallotments/
Whether you're a seasoned gardener or just starting out, you’ll be made welcome. We operate a waiting list system which favours residents of Wembury Parish.
Get Involved: Let's Grow Together!
Apply for a plot, attend our events, and join our community.
See you at the allotments!
Wembury Allotment Association Committee