Free workshops in green art and green gardening

Tips from our head gardener

Don’t be too tidy when you’re tidying the garden for winter. It’s good to leave some stems for over-wintering insects (minibeasts), leaf piles for hedgehogs and log piles for reptiles and amphibians (slow worms, newts, frogs and toads) as the predators will all help with natural pest control.

Mulch, mulch, mulch! – a thick layer of organic matter spread over your soil will lock in moisture, suppress weeds, insulate plant crowns and add nutrients to the soil so that it’s all ready for the coming season.

Don’t forget to finish hedge cutting before the birds start nesting

Monthly Seasonal Recipe

Winter Squash Soup

Ingredients

1 medium pumpkin or butternut squashes – peeled, cut into large chunks

4 – 6 cloves of garlic – skins can be left on, lightly crushed and added to squash

1 litre of chicken or vegetable stock

Place squash and garlic on a roasting tray, drizzle with olive oil and season with salt and pepper. Roast in a pre-heated oven ( 190° C / Gas Mark 5 ) for 35 – 40 minutes turning once or twice until tender and brown.

Heat the chicken or vegetable stock and blend with roasted squash using either a hand blender or liquidiser. Squeeze the roasted garlic out of its papery skin (let it cool slightly first) and add. Adjust seasoning to taste and serve piping hot (best if not allowed to boil) with a trickle of olive oil or a swirl of cream, if preferred.

Delicious served with warm crusty bread for a healthy hearty meal on a cold winter’s day!

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