Loch na Mhoid Community Polytunnel and Garden

If you are looking for a space to "grow your own" this year why not join us? Please get in touch or come up and visit us.

There are already a few events planned in early 2012

End January - community garden early season planning session

Mid/End Feb - Willow structures -maintenance and design!

Mid March - Permaculture Course (over 3 days)

There will also be regular community garden task days to which EVERYONE is very welcome.

and ... if you are interested in a Beginners Basket Making Course course in the spring of 2012 please email lochnamhoid@transitionblackisle.org

One of the best events of 2011 was our Pot Luck Picnic which we held as as part of the “Blasda” local food feast. Despite the rain and the 101 other events on that same day we welcomed folk from far and wide. The sumptuous picnic included delicious dishes all made with something grown in the community garden or on the croft:

Rhubarb Salsa relish – thanks to Kathe from Oregon, USA
Croft courgette (or zucchini) bread – thanks to Alan from the Muir
Quiche Lorraine with croft-grown kale, tomatoes, onions and eggs – thanks to Tedi from the Muir
Potato salad with croft-grown Juliette salad potatoes and French beans – thanks to Sharon from the Muir
Herb and garlic flatbread – also from Sharon (my favourite dish of the day)
American oatmeal cookies and rolled biscuits – made in the croft kitchen
Fresh yellow plums – from the croft garden
Elderflower fizz – flowers from the tree by the pond - made by Toni
Red and white onion flans – made by Andrew
Roasted chicken – donated by Teen

Rhubarb Salsa recipe:

Combine in a medium saucepan and bring to a high heat:
2 cups* diced rhubarb (3 stalks)
1/2 cup* sugar
Grated zest of 1 orange
1/3 cup* fresh orabge juice
1/4 cup* chopped shallots or red onion
1/2 teaspoon chopped peeled fresh ginger
1/4 teaspoon ground cardamom
1 jalapeno pepper/chilli, seeded and chopped

Reduce the heat and simmer until reduced - about 12 minutes.

* 1 cup = 8 fl oz = 250 ml (or thereabouts)

Zucchini Bread

Ingredients:
3 eggs
1 cup* vegetable oil
2 cups* white sugar
2 cups* grated zucchini (or 1 cup zucchini/1 cup carrot)
2 teaspoons vanilla extract
3 cups* self-raising flour
3 teaspoons ground cinnamon
1 teaspoon salt
½ cup* chopped pecans (or walnuts – or no nuts at all)

Directions:
Preheat oven to 165 degrees C (325 degrees F).
Grease and flour two 8x4 inch loaf tins.

In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar.
Stir in zucchini and vanilla.

Combine flour, cinnamon, salt and nuts; stir into the egg mixture.
Divide batter into prepared tins.

Bake for 60 to 70 minutes (or until a knife or cocktail stick comes out clean).
* 1 cup = 8 fl oz = 250 ml (or thereabouts)

Highlights of 2011

Sitting here on another wet day we can at least be grateful we're getting our watering done for us! Our vegetables are growing well and there is alot of produce ready for picking. So if you've sown, planted, watered or weeded at any time this summer please do come and take your share. Otherwise it might have to head for the compost heap. And that would be a shame. Tedi, Alan, Berand and Sharon, along with the Friday-morning lads, have been busy keeping everything flourishing.

The polytunnel has been worth its weight in gold as it seems to shrug off anything the weather throws at it and is busy producing salad, herbs, courgettes, tomatoes (can anyone give us some tips how to do better?), onions and our forest of sweetcorn. The husks are very nearly ready to harvest, but don't tell anyone! This winter we have set ourselves the challenge of having a constant supply of salad leaves, so if you too would like to grow some healthy greens, come along and join us. There's space for everyone.

Look what Abigail found in the summer house plot - the BIGGEST worm she had ever seen. This photo was taken in April - there's not a patch of bare soil to be seen now.

On Saturday 10th September from 12-4pm we are holding an informal open event as part of "Blasda", Scotland's Local Food feast, a day to celebrate the flavours and colours of local food. If you can't make this date remember you are always welcome to pop up anytime just to visit, buy some produce or find out how you could be growing your own along with us next year. Please contact Toni Clark on 01463 871544 or by e-mail:

lochnamhoid@transitionblackisle.org