Connecting Communities across the Pewsey Community Area
The Compassionate Garden a Community Growing Project
Community growing is a becoming a popular way to volunteer and feed your family.
PCAP has secured funding to provide Community Growing spaces across the Pewsey Community Area.
Are you are interested in growing your own veg but don’t know where to start?
Have thought about taking on an allotment but are worried about how much work it will be and whether it would be too much for you?
Do you want to know a bit more about how to grow your own veg but lack the time or want a shared experience?
We will be able offer you a chance to work with us in 2027, on a site with a competent gardener to show you how to go about it in an organic way.
​​​
In June 2026, PCAP acquired two small sites for our community growing project and we would like to thank all those who have assisted in this process for helping us get this far. We planted up one of these sites, the other being too overgrown to deal with in the hottest summer since 1976! The image above is this site in July.
Our volunteers had the opportunity to take home produce from the sites We invited anyone who was curious to contact us for a short introductory session.
This was all new, so we were working out schedules as we went along. Surplus veg was made up into veg boxes and provided to those in our community who are most in need. As of updating this in October we have supplied over 80 boxes of veg over 16 weeks to 12 families. Our thanks to the Rushall Organic Village allotment members for their support in helping us get this project growing in the most challenging weather.
​
We will still be doing some planting and harvesting as we move towards the end of the 2026, but we are focussing more on planning for next year and extending the growing season. If anyone has good quality compost, heritage seeds or pots to give away we would love to hear from you.
Next year in 2027 we hope to double the growing space but with less funding this will be even more of a challenge. We are busy applying for funding for the new growing sites. We welcome donations to help extend this project and will share PCAP's bank details when requested.
So if you want to find out if you have a green thumb in 2027, please contact us by text on 07467 391 809 using 'Comm Grow' so we know the context. All visits to the growing locations will be by appointment only as we need to manage numbers.
​
The more volunteers we have the less onerous the task for everyone. In this case many hands can make light work and benefit everyone.
Dawn Wilson
Chair PCAP
OCTOBER 23rd 2026 - A LITTLE GOODBYE - FOR NOW
This is our last update for now, and it's a hard one to write. Over these weeks we've delivered more than 100 food boxes to local families, grown with care or shared by kind local growers, and every one went to a real household. The truth is we've simply grown out of the space we have. Feeding more people needs more land and more hands, and until we have both, the boxes have to pause. It breaks our hearts a little, but it isn't the end.
The beds will rest and recover over winter, as all good soil should. As we find more land, we'll start again slowly in late winter and spring, and we'll let you know. Until then, thank you — to everyone who received a box, to the growers who shared their surplus, and to everyone who spread the word. You made this real.
​
WHAT WE ACHIEVED TOGETHER
-
Took on our land in late June and went on to grow food through a horrendous El Niño year of record heat and drought.
-
Delivered over 100 food boxes to local families.
-
Started saving heirloom seed, including the Maxidor bean, so rare varieties stay available to home growers.
-
Made new friends, learned a great deal, and shared gardening tips with each other.
-
Shared recipes, foraging tips and seed-saving guides every week in these leaflets.
-
Secured extra land, which we're waiting on for next year.
A HUGE THANK YOU TO OUR VOLUNTEERS
None of this would have happened without our wonderful volunteers, who gave their time, strength and good humour, through scorching heat and hard digging, week after week. You are the heart of this project, and we are so grateful.
WHY IT MATTERS
Across the UK, one in five households with children has experienced food insecurity, and fruit and veg are often the first things cut when budgets are squeezed. The most deprived fifth of adults manage just 3.2 portions a day, against the recommended five. Healthier food costs nearly three times as much per calorie. That's why we grew food for people the system leaves behind. (Source: The Food
Foundation.)
Growing together helps in other ways too. Gardeners report better mental health (77%), physical health (76%) and social wellbeing (44%) (Source: Royal Horticultural Society), and community gardening helps counter loneliness and builds the kind of neighbourly support we all need
HOW WE GROW — WHAT THE GARDEN IS ALL ABOUT
This isn't just an allotment. It's a small working model of how nature actually grows things — layered, mixed and self-sustaining. Here are some of the ideas behind it.
Permaculture: earth care, people care, fair share
A way of growing food that builds the land up instead of wearing it out, using less water, less labour and no chemicals. We care for the earth, care for the people, and share any surplus fairly.
The Three Sisters: nothing here grows entirely on its own
Once upon a time there were three sisters who needed each other to thrive. The tall, graceful one was corn; the clingy one, beans, climbed her sister while feeding the soil with nitrogen pulled from the air; and the third, squash, crept across the ground, shading the roots, keeping in moisture and smothering weeds. Grown together by Indigenous North American farmers for thousands of years, they out-produce any one of them grown alone. No one survives alone, and community makes anything possible. The food forest: seven layers of food
A natural forest stacks: trees for canopy, then shrubs, herbs, ground cover, root crops and climbers. A food forest fills each layer with something edible, growing far more food per square metre with far less digging, weeding and watering.
Polyculture beats monoculture
A field of one crop is a neon sign for pests. Growing many species together makes pests work harder to find their target, stops disease spreading so easily, and doesn't drain the same nutrients season after season. It may look less tidy, but it's far more resilient
Living soil and no-dig
A single teaspoon of healthy soil holds more living things than there are people on Earth. Fungal networks trade nutrients between plants and even pass on warnings, and worms and microbes turn dead matter into food. So we don't dig, which tears those networks apart; we feed the soil from above with compost and mulch, and the soil improves every year.
​Water in the landscape
We slow rainwater down so it sinks in, using mulched beds that act like sponges and planting that follows the contour of the ground. Done well, it makes a small, self-watering garden that copes better with both drought and downpour.
Hedgerows and pollinators
Hedgerows shelter crops and soil and house pollinators and pest-eating insects, and can boost harvests on the cropped land by roughly 17% (about one sixth), even after giving up the strip of ground they grow on. Roughly one in three mouthfuls of food exists because an insect carried pollen, so we plant for flowers right through the year.
A little wildness
Sometimes the most powerful thing we can do is do nothing. A corner left unmown, a pond left to find its own edges and a log pile left where it falls are invitations for wildlife to move in and do work no gardener can. That untidy log pile is somebody's home, and mess, in the right place, is habitat.
WHILE THE BEDS REST — GROW YOUR OWN
Weather and prices are unpredictable, so the best protection is a little self-reliance. You don't need an allotment to start. Over the winter, you can:
• Plant garlic cloves and overwintering onion sets now, even in a deep pot.
• Grow microgreens (pea shoots, radish, mustard) in a tray on a bright window ledge — ready in 1–3 weeks.
• Keep parsley, chives and thyme in a pot or a bucket with drainage holes by the back door.
• Save seed from your best plants, and share it with a neighbour. Resilience starts with a seed!
• Preserve any gluts: freeze, make chutney, jam or soup, and dry or store what you can.
• Catch rainwater in a water butt and mulch beds to keep moisture in, for drier summers.
Caring for your two gifts
We've potted these up for you, so there's nothing to do but look after them until we're back.
• Basil: keep it on a warm, bright indoor windowsill, away from cold glass and draughts. Water in the morning, only when the top of the compost feels dry, and never leave it sitting in water. Pinch out the tops just above a pair of leaves to keep it bushy, and pick often.
• Turmeric: it needs warmth, so keep it somewhere bright and warm, at about 20°C or above. Water lightly, keeping the compost damp but never soggy, as the root will rot if waterlogged. Shoots can take 3–8 weeks to appear, so be patient, and don't worry if nothing happens at first.
• Turmeric's winter: growth slows in the short days of winter and picks up in spring. Feed with a liquid feed in summer and keep it out of frost.
• Turmeric harvest: after around 8–10 months, once the leaves yellow and die back, dig it up, save a few pieces to replant, and use the rest fresh or dried. A small root gives a small first crop, but it multiplies every year.
• When the roots fill either pot, move the plant into a slightly bigger one with fresh, free-draining compost.
For little gardeners (and big ones!)
Caring for a plant is a lovely way for children and adults to learn together. Give your plants names, check the compost with a finger to see if they're thirsty, and take a photo or draw a picture each week to watch them grow. Children can pinch out the basil, wait for the first turmeric shoot to appear, and measure how tall it gets. Nurturing something from seed to harvest builds patience, confidence and a quiet sense of achievement, and you'll have a little bit of the garden to look forward to until we're back.
TWITCHERS' CORNER — BIRDS SPOTTED THIS WEEK
Keep your eyes and ears open at the allotment — birds we've been spotting this autumn include:
Wren · Siskin · Dunnock · White wagtail · Crow · Rook · Jackdaw · Buzzard · Kestrel · Partridge · Pheasant · Robin · House sparrow · Jay · Greenfinch · Goldfinch · Collared dove · Wood pigeon · Blackbird · Song thrush · Redwing
Sound analysis by the Merlin Bird ID app.
Bird Of The Week: White Wagtail
Known in Britain as the pied wagtail, this neat black, white and grey bird is easy to spot by its constantly bobbing tail and its quick, darting runs after insects across lawns, paths and car parks. In winter, pied wagtails often roost together at night in huge, noisy groups, sometimes in reed beds, trees, or even busy town centres. Listen out for the bright, sharp 'chizzick' flight call as one bounces overhead.
QUICK, CHEAP & EASY RECIPE THIS WEEK
Whatever’s-In-The-Box Soup
Fry a chopped onion in a splash of oil until soft. Add any roughly chopped veg from your box — potatoes, parsnips, greens, whatever you have — and a clove of garlic if you like. Cover with water or stock, season, and simmer for 25–30 minutes until everything is tender. Blend for a smooth soup, or leave it chunky. Stir in a handful of chopped greens or herbs at the end.
Warm, cheap and filling, and it freezes beautifully; enjoy the pears fresh, or stewed with a little cinnamon for pudding — make a big pot and keep portions for cold winter days.
KEEP IN TOUCH
If you have spare land, tools, time or seed, or would simply like to hear when we start up again, we'd love to hear from you. We're looking forward to the coming produce, to new courses, and to growing together again. Thank you for sharing and caring.
A BETTER FUTURE STARTS HERE
October News from the Compassionate Garden
This Week — 2nd October 2026
​
EXCITING NEWS!
We've so much to celebrate this week. The Compassionate Garden took first prize at the Rushall Voluntary Organic Allotment Group's local, annual fete — a huge, heartfelt thank you to everyone at Rushall, whose warmth and support have meant so much; none of this could have happened without them. And you'll have spotted our brand new Compassionate Garden logo above. We're making real progress on so many fronts right now!
​
Our first-prize plate from the Rushall Voluntary Organic Allotment Group's local, annual fete
The Compassionate Garden is about more than just growing food. It's people
supporting people — sharing know-how, lending a hand, and looking out for each other,
just as much as we look after the soil. Healthy ground grows healthy communities.
That's not survival. That's thriving.
​​
Everything in each box was grown with care — most of it on our own allotment,
using organic and permaculture principles and without chemicals, with the rest
coming to us as surplus from other kind, local growers. However it got here,
thank you for being part of a community that believes good food should reach everyone — not just those who can afford it.
​​​
IN THE BOX THIS MONTH
Tomatoes · potatoes · onions · lettuce · Swiss chard · apples · pak choi · rosemary · and carrots — plus whatever else surprised us by ripening early!
​​​
A COUPLE OF NOTES
Please give everything a good wash before use — our veg is grown in real soil, by real people, and is minimally processed.
​​
DOWN AT THE ALLOTMENT
This week we're critically out of space, and struggling to find room to put in more crops. Sadly, that means we're limited for now in what we can plant. Please bear with us as we look for more suitable land, with better access to water. Thank you, as ever, for your wonderful support — it means so much to so many.
​​
SOWING THIS WEEK
Red winter and yellow Senshyu onions are going in this week — overwintering varieties that give us a head start for next year.
Also worth getting into the ground this week, if you've got the space:
-
Broad beans — a hardy overwintering variety (like Aquadulce Claudia) sown now gives an earlier, heavier crop next summer.
-
Onion sets (overwintering/Japanese types) — for an earlier harvest than spring-planted onions.
-
Spring cabbage — plant out now for cutting next April and May.
-
Winter salad leaves (lettuce, mizuna, corn salad) — under a cloche or in a cold frame, they'll keep cropping through winter.
-
Green manure (like our vetch) — sow on any bare soil to protect and feed it over winter.
​​
SEED COLLECTION
This week we've been saving allium seed — leeks and Welsh onions this time. These will go toward next year's sowings.
HOW TO SAVE ALLIUM SEED
Let a few flower heads mature and dry on the plant until they turn papery brown, with small black seeds visible in the split capsules. Cut the whole head off with some stem attached, and hang it upside down in a paper bag somewhere warm and airy to finish drying. Once fully dry, rub or shake the heads to release the seed, and store in a labelled paper envelope. Alliums are biennial — they need a full second year before flowering and setting seed — and different varieties cross-pollinate easily, so keep flowering types well separated if you want them to come true.
FORAGING
October is a generous month for foragers. Look out for the last blackberries, alongside sloes (perfect for sloe gin once nipped by a frost), rosehips, elderberries, hazelnuts and sweet chestnuts.
​
As ever, only forage what you can positively identify, leave plenty for wildlife, and never eat wild mushrooms unless you're completely certain of the species — when in doubt, leave it out.
​
BATCH COOKING & PRESERVING
This time of year often brings gluts — more squash, marrow, apples or tomatoes than you can use fresh. Freezing extra portions of soups, sauces or roasted veg is the simplest way to stop anything going to waste, but preserving is just as easy once your jars are sterilised: wash thoroughly in hot soapy water, then dry in a low oven (140°C) for 15–20 minutes, or run them through a hot dishwasher cycle; boil the lids separately for a few minutes. Fill and seal jars while everything is still hot.
​
A simple Squash or Marrow Chutney is a great way to use up a glut: chopped squash or marrow, onion, vinegar, sugar and warming spices (ginger, mustard seed, chilli), simmered slowly until thick and glossy. For a sweeter jam version, swap most of the vinegar for extra sugar and a good squeeze of lemon, and cook until it sets like a traditional preserve — same base ingredients, just a different balance.
TWITCHERS' CORNER — BIRDS SPOTTED THIS WEEK
Keep your eyes and ears open at the allotment — this week our volunteers spotted:
Dunnock · Great tit · Chiffchaff · Goldfinch · Greenfinch · Rook · Jackdaw · Wood pigeon · Robin · Song thrush · Collared dove · House sparrow · White wagtail · Nuthatch · Crow · Red kite · Buzzard
Sound analysis by the Merlin Bird ID app.
​
Bird Of The Week: European Nuthatch
A compact, blue-grey bird with a bold black eye-stripe and warm peachy underparts, easily told apart by its habit of creeping head-first down tree trunks — something almost no other UK bird does. It wedges nuts and seeds into cracks in the bark, hammering them open with its strong bill (hence the name), and will plaster mud around the entrance to its nest hole to shrink the gap and keep predators out.
​
Now, on the importance of a healthy bird population: there's a lovely layer to our mornings, as the dawn chorus builds with the first light and our plants are also stirring — reopening leaves, petals and stomata that closed overnight to conserve moisture and guard against the cold. Light and warmth are what drive this, but emerging science suggests that the sound vibration of the dawn chorus itself may also play a part, switching on a gene known to be involved in opening a plant's stomata (Scientific Reports, 2016). It's early days in the research, but it's one more sign of how inextricably linked our natural world is, and how we need each other — which is exactly what The Compassionate Garden is about: healing through symbiosis. What a lovely thought!
WHY WE GROW HEIRLOOM & HERITAGE VARIETIES
Wherever we can, we choose heirloom and heritage varieties — old, open-pollinated types passed down through generations, rather than modern supermarket hybrids. They bring more character (richer flavours, curious shapes and colours) and, because we can save their seed year on year, help keep that diversity alive for the future. We avoid F1 hybrids for practical reasons too: their seed won't grow true to type, so can't be saved and replanted, and some modern varieties are further restricted by breeders' rights or licensing. Heirloom seed carries none of those restrictions — it's free to be saved, shared and passed on, which fits exactly with what this project is about: helping people grow, save seed, and become more self-sufficient.
​
The same thinking applies when shopping: where you can, choose seeded fruit and veg over seedless, since seedless varieties are typically sterile or patented and can't be grown on — every planting has to be bought fresh. We also save seed because Brexit and Covid-related import changes have made some varieties increasingly hard to source in the UK; rather than lose them, we're saving seed from our own plants and starting a small regeneration programme to keep them available to home growers here for years to come.
​
QUICK, CHEAP & EASY RECIPE THIS WEEK
Squash & Apple Jam
Peel, deseed and chop the squash into small chunks, and peel and chop the apples too — their natural pectin helps the jam set. Simmer both together with a good squeeze of lemon juice, a thumb of grated ginger, and sugar (roughly matching the weight of your fruit) until soft, then mash or blitz to your preferred texture and keep simmering until it sets on a cold plate (a wrinkled skin when you push it is the sign). A handful of sultanas or raisins stirred in towards the end adds extra sweetness and texture, if you have some to spare. Pour into sterilised jars while hot and seal straight away.
HELP US GROW
We want to say a huge thank you to everyone who has helped get this project off the ground — none of this happens without you. As we move further into autumn, we'd very much welcome any support you can offer. Passing on our message helps others find their way to a box too, so please spread the word — and if you're able, do think about donating your time, spare produce, tools, or sponsorship.
Examples:
-
£3 contributes to a packets of seeds that could grow a hundred plants!
-
£5 could buy a packet of chilli powder to help protect our brassicas
-
£10 could buy us 2 bags of compost.
-
£50 could buy a large water butt
-
£100 could help us install a trickle watering system
-
£500 could fund setting up the poly tunnel
...or more if you can afford it. It could be a one-off donation, or a weekly, monthly, or annual donation.
This makes a real difference to real people's lives. Thank you for caring and sharing.
​
Please return our boxes if you can to the place you received them — this helps keep our costs down.
​
A BETTER FUTURE STARTS HERE. LEARN TO GROW YOUR OWN
“You can give a person a fish, and feed them for a day, or you can teach them to fish and feed them for a lifetime!” Well, the same goes for fruit and vegetables — and we can help teach you to grow your own!
​
If you're interested in learning about growing food, why not come along to one of our Masterclasses in 2027 and get hot tips on growing for a sustainable future? We'll be running regular courses to help you support yourselves and your loved ones. Watch this GROWING space for upcoming events!
Contact us by email at: pcap@hotmail.co.uk
September Update 2026
COMPASSIONATE GROWING
Compassion starts with a seed
So far we have supplied 45 veg boxes to people who would have struggled to access to fresh organically grown veg due to a lack of a growing space, mobility issues, illness or lack of funds.
YOUR FOOD BOX NEWS
This Week — 3rd September 2026
Everything in your box this week was grown with care — most of it on our own allotment, using organic and permaculture
principles and without chemicals, with the rest coming to us as surplus from other kind, local growers. However it got here,
thank you for being part of a community that believes good food should reach everyone — not just those who can afford it.
Here's what we've been up to.
IN YOUR BOX THIS WEEK
Apples · sweetcorn · carrots · Lollo Rosso lettuce · potatoes · courgette · green peppers · a mix of beans (several varieties)
· and a small squash — plus whatever surprised us by ripening early!
DOWN AT THE ALLOTMENT
The change in weather has given our world a whole new lease of life. Several days of rain have brought a fresh vibrancy to
our sparsely watered crops — we've a new flush of beans, and more flowers coming through, which is great news. Our
lettuce, turnips, radish and Swiss chard have all emerged and are looking healthy and happy. The sweetcorn will soon be
ready to harvest, and the peppers have put on real weight compared to previous weeks. Our brassicas are seeing less attack
from cabbage white butterflies, though the courgette leaves are looking a little tired. Our sunflowers and calendula are
flowering nicely, even though they went in so late — we only took on the allotment in mid-June, and within four weeks we
were already producing food.
Our one casualty has been the heirloom tomatoes, which are struggling with all the rain — the flesh is swelling faster than
the skin can keep up, so they're splitting. Because of this, we may sometimes put out tomatoes that are still green for you to
ripen at home: just pop them in a paper bag with a ripe apple or banana to speed things along.
Other news: we've also had a muntjac deer and a hedgehog visit the plot this week!
WHAT WE'VE PLANTED THIS WEEK
Charlotte potatoes and vetch (a green manure) are going in this week — the vetch will help feed and protect the soil ready
for next year.
THIS WEEK'S SOW & HARVEST SPOTLIGHT
Sow: Charlotte Potatoes
A British salad variety bred in the 1980s, prized for its firm, waxy flesh. Plant seed potatoes about 12cm deep and 30cm
apart, and earth up the soil around the shoots as they appear to protect them from frost and light.
Harvest: Sweetcorn
Originally domesticated by indigenous peoples in Mexico over 9,000 years ago. It's ready to harvest when the tassels turn
brown and a squeezed kernel releases a milky liquid — twist the cob downward to snap it cleanly off the stalk.
WHY WE GROW HEIRLOOM & HERITAGE VARIETIES
Wherever we can, we choose to grow heirloom and heritage varieties — the old, open-pollinated types passed down
through generations, rather than the modern hybrids bred for supermarket shelves. They tend to have more character: richer
flavours, curious shapes, and colours you won't find in the shops. Because we can save their seed year on year, we're not
reliant on buying in new seed each season, and growing them helps keep that diversity alive for the future, rather than
letting it disappear in favour of a handful of commercial varieties.
We tend to avoid F1 hybrid varieties for practical reasons rather than anything else. F1 seed comes from crossing two
particular parent plants, and while the resulting crop can be excellent, the seed it produces won't grow true to type — so
you can't save it and expect the same vegetable next year. Some modern varieties are also protected by plant breeders'
rights or licensing agreements, which can restrict who is allowed to save, share or sell their seed. Heirloom seed carries
none of those restrictions — it's free to be saved, shared, gifted and passed on, which fits nicely with what this project is all
about. Since one of our aims is to help people learn to grow, save seed, and become more self-sufficient, we prefer
varieties that let us do exactly that, season after season.
QUICK, CHEAP & EASY RECIPE THIS WEEK
Sweetcorn & Courgette Fritters
Grate the courgette and squeeze out any excess water. Mix with sweetcorn kernels (cut straight off the cob), a couple of
spoonfuls of flour, a handful of grated cheese (cheddar, vegan, or whatever you have), and an egg if you have one to bind it
— season well. Fry spoonfuls in a little oil for 2–3 minutes each side until golden. Good with a dollop of yoghurt, or
alongside jacket potatoes.
​
TWITCHERS' CORNER — BIRDS SPOTTED THIS WEEK
Keep your eyes and ears open at the allotment — this week our volunteers spotted:
Rook · Rock pigeon · Tree sparrow · Robin · Red kite · Buzzard · Goldfinch · Long-tailed tit · Pied wagtail · Blackbird · Song
thrush · Chaffinch · Magpie · Jay · House martin · Greenfinch · Barn owl
​
HELP US GROW
We want to say a huge thank you to everyone who has helped get this project off the ground — none of this happens
without you. As we move further into autumn, we'd very much welcome any support you can offer. Passing on our
message helps others find their way to a box too, so please spread the word — and if you're able, do think about donating
your time, spare produce, tools, or sponsorship.
Examples:
• £1 contributes to a packet of seeds that could grow a hundred plants!
• £2 could buy a packet of chilli powder to help protect our brassicas
• £5 could contribute to a packet of printing paper for these and other much needed leaflets
• £10 could buy us 2 bags of compost.
...or more if you can afford it. It could be a one-off donation, or a weekly, monthly, or annual donation. Contact us to find out how.
This makes a real difference to real people's lives.
Thank you for caring and sharing.
A BETTER FUTURE STARTS HERE
​
LEARN TO GROW YOUR OWN
“You can give a person a fish, and feed them for a day, or you can teach them to fish and feed them for a lifetime!” Well,
the same goes for fruit and vegetables — and we can help teach you to grow your own!
If you're interested in learning about growing food, why not come along to one of our Masterclasses and get hot tips on
growing for a sustainable future? We'll be running regular courses to help you support yourselves and your loved ones.
Watch this GROWING space for upcoming events!
Contact us by email at: pcap@hotmail.co.uk
August Update 2026
The hot days have ended thank goodness. Now with some rain we are hoping to extend the growing season. To date we have supplied 45 veg boxes to people who would have struggled to afford it or grow their own. Each box arrives with a leaflet and some ideas on what to do with the contents.
​
Your Food Box News — This Month
Everything in your box this was grown right here in the Vale, by hand, without chemicals, by a community of volunteers who believe good food should reach everyone — not just those who can afford it. Thank you for being part of that. Here's what we've been up to.
​
IN YOUR BOX THIS WEEK
Potatoes · carrots · courgettes · beetroot · apples · patty pan white squash · dwarf French beans · runner beans · green peppers · a sprig of rosemary · Welsh onions — plus whatever surprised us by ripening early!
​
WHAT WE'RE SOWING THIS WEEK
Swiss chard, spinach, Welsh onions, beetroot, curly kale, amaranth, turnip, pak choi and Lollo Rosso lettuce are all going into the ground now — so keep an eye out for these in your box in the weeks to come.
​
QUICK, CHEAP & EASY THIS WEEK
One-Pan Rosemary Roast
Chop potatoes, carrots, beetroot and squash into even chunks. Toss with a splash of oil, the rosemary (leaves stripped and chopped) and a sliced Welsh onion. Roast at 200°C for 35–40 minutes, turning once. A filling meal on its own, or a base for whatever else is in the cupboard.
Five-Minute Courgette & Bean Fry
Slice courgette, green pepper, and both types of beans thinly. Fry hard and fast in a splash of oil for 4–5 minutes until just tender — still with some bite. Season well. Good on toast, with rice, or stirred through pasta.
Raw Apple & Beetroot Slaw
Grate a raw beetroot and an apple together, add a squeeze of anything sharp you have (vinegar, lemon, even orange juice) and a pinch of salt. No cooking needed — ready in minutes, and keeps well for a couple of days in the fridge.
HELP US GROW
A huge thank you to everyone who has helped get this project off the ground — none of this happens without you. Our funding runs out at the end of October, and we need your help to keep these boxes coming. Whether you're receiving a box or just want to get involved, please join us: spread the word to friends, neighbours, even random people at the bus stop! Donations are always welcome, but so is a spot of watering, weeding or seed sowing. You can Sponsor a Bed, or Sponsor a Vegetable — including some lovely heirloom varieties — for a small fee, or whatever you can afford. Every contribution, large or small, keeps this project going.
A better future starts here.
Ask a volunteer, or find us at the growing site, email us at PCAP@hotmail.co.uk to get involved.
​​