|Windmill Community Gardens|
Vegetable Bag Newsletter
17th March 2021
This weeks VegBag will contain
Please be aware that due to unforeseen circumstances the contents of the VegBags might change at the last minute.
All our produce is supplied unwashed, please wash items before eating. Weed of the week
Red Dead - Nettle Red dead-nettle is a common plant of roadside verges, waste grounds and field edges - anywhere the ground has been disturbed or cultivated. Around the Community Garden and Market Garden we see this weed quite readily nestled in amongst the cut flower plants and vegetables alike. Like yellow archangel, and other members of the dead-nettle family, it doesn't have stinging leaves. Its crimson flowers appear from March to October. Looking similar to a stinging nettle, red dead-nettle is a downy annual with heart-shaped, toothed leaves, and reddish, square stems. Dense whorls of pinky-red, 'hooded' flowers appear up the stem.
Lots of different species of long-tongued insects visit the flowers of red dead-nettle, including the red mason bee and bumblebees. The caterpillars of garden tiger, white ermine and angle shades moths feed on the leaves. Click and Collect Market Stall
You might have seen, but since the Pandemic hit last year we moved our usual market stall which was run on site during our weekly Gardening Club to online as a Click and Collect shop.
Our Click and Collect shop is updated weekly and includes seasonal Chemical Free produce, Jams, preserves, Honey and Plants.
We have a great selection of Plants including edible Herbs and Perennial Vegetable plants, decorative flower plants and much more. All plants have been sown or propagated at our Community Garden site using Chemical Free growing methods.
Visit our Store here: Store – Windmill Community Gardens
The Store opens every Friday until Wednesday evening (it is closed on Thursdays for shop updates). When placing your orders choose what time you would like to collect your produce from the Community Garden site in Margate on a Thursday. Wild Garlic-Crusted Salmon 1 side of salmon (about 1kg), skinned lemon wedges, to serve For the crust 800g loaf of sliced white bread, crusts removed 1 garlic clove 50g wild garlic leaves 250g butter , melted For the salsa 50g wild garlic leaves 8 salted anchovies 70ml extra virgin olive oil 1 lemon , zested and juiced 1 shallot , sliced 1 tsp small capers To make the crust, put the bread and garlic in a food processor and blend until you have a fine crumb, then add the wild garlic and blitz for 1 min. Once the leaves have broken down, pour in the melted butter and blend to a fine green dough. Lay one large sheet of baking parchment on your work surface, then tip the dough on top. Lay a second sheet on top and, using a rolling pin, roll the dough to the thickness of a £1 coin. Put in the fridge to firm up for about 1 hr. Heat oven to 180C/160C fan/gas 3. Sprinkle the salmon with some salt and transfer to a baking sheet lined with baking parchment. Remove the crust from the fridge and cut to the same size as the salmon. Remove the parchment from either side of the crust and place on top of the fish. Roast for 20 mins or until the fish is just cooked through. To make the salsa, put all the ingredients in a food processor and blend to a fine purée. Once the fish is cooked, remove from the oven and place on a board in the middle of the table, along with the salsa and a few lemon wedges.
Recipe from BBCGoodFood
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