Its been a much quieter week this week on Plot 33, with all the hard work making sure all was spick and span for last weeks event im happy to say there wasn't much in the way of weeding to be done (as long as you ignore behind the greenhouse). So we've mainly just been watering, harvesting and cooking our produce.
The blackberry continues to be very productive so i thought id ask around for some more adventurous recipes to use them and was given one for Blackberry Siroppo a fermented blackberry syrup. It is delicious if a little scary to make, you leave the berries in a shallow dish at room temp and mash twice a day for 2-3 days how it doesn't go moldy i don't know but it does bubble away (sorry no photos but it did look pretty) then strained and boiled with sugar. to me it smells like red wine and can be made into a drink, eaten with yogurt or ice-cream
Now does anyone have a recipe idea for the mountain of courgettes???
Greening Stoke is a project run in partnership between Festival Stoke and Letting in the Light. We are based in Stoke-on-Trent.
We are started this adventure in January 2021 in the middle of a national lockdown. Gradually, as things begin to open up, close down and then open up again, Rachel and Anne abided by all the Covid-19 Government guidance, worked in a socially distanced way, to prepare and maintain Plot 33 so that they were eventually able to invite the community to work with them.
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