Hello, Jill here!
Spring is definitely in the air, isn’t it? Life has been pretty hectic recently so I’ve loved having a few sunny weekends where I can make a start on tidying up the garden and planning what to grow in my raised beds and greenhouse. There’s nothing quite like starting the day out in the fresh air to make you feel happier.
Last month, I went along to some brilliant Grow Your Own classes at the EATS Rosyth community garden and orchard which were all free. Hosted by Grant Stewart from The Sanctuary Garden near Kingseat, it really took me back to basics and I learned so much about growing my own veg. My usual technique is ‘stick a seed in the ground and cross my fingers’ so it HAS to be an improvement on that!
I also visited Grant at his gardens and was really blown away by the amount of produce growing at the end of winter. Various kale, lettuces and salad leaves, carrots, beautiful big leeks, beetroot, chard, herbs…so many delicious things, this was some of the harvest that I brought home with me:
The salad leaves and herbs were washed, drizzled with homemade dressing, and on my plate within a couple of hours and everything tasted wonderful. I’ll pop my salad dressing recipe at the end so you can have a go; so much tastier than shop bought.
I was so impressed with the sustainability of the gardens; Grant repurposes old pieces of furniture, tyres, wooden pallets, all having new life breathed into them as raised beds and other useful things around the place. He’s gifted over 600lbs of organic vegetables to EATS Rosyth and also works with local nurseries and home educators to get children involved in planting and growing their own food.
I’m thrilled to let you all know that Grant will also be joining the team of writers at Visit Dunfermline. With news of what’s in season, projects going on at the gardens, and lots of useful hints and tips to keep your own veg patches thriving, it’s sure to be a great addition to the newsletter.
This makes a small amount, enough for a couple of servings. Just multiply the quantities to suit how many people you are feeding. A light olive oil would do instead of rapeseed oil but nothing with too strong a flavour, and play around with different vinegars and mustards to see what you like.
3 tbsp Scottish rapeseed oil
1 tbsp cider vinegar
1tsp Dijon mustard
A squeeze of lemon juice
Salt & pepper to taste
Put all of the ingredients into a clean, sterile jar. Put the lid on and give it all a good shake. Use just enough to coat your salad leaves.
Will keep in the fridge for a few days, just give it a shake before using.
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