From Plot to Pot I

Follow our new weekly series 'From Plot to Pot' during harvesting season: see how fresh veg from community gardens and foraged foods are transformed into some delicious meals, jams and preserves. Today we present 'From Plot to Pot in 4 hours'. At the Campus Farm we are busy with building more and new raised beds (photos soon to follow), we sowed spinach and lamb's lettuce for winter crops and, of course the best part: harvesting!

Some butterhead lettuce, parsley, green tomatoes, marigolds and nasturtiums, dill, 2 carrots "Parisian Market", small peppers, a handful of rasperries, waxy potatoes and chard.


The marigolds go straight to dry (joining some sage and french beans):

Marigolds (Calendula officinalis) are great for making tea and ointments. Marigold Flower Tea is a cleansing and detoxifying herb with anti-fungal, anti-viral and antibiotic activity. It's strongly anti-inflammatory and healing. The tea can also help to regulate women's menstrual periods and benefits the immune and lymphatic systems.
Ointments are ideal for healing cuts, scrapes, lacerations, surgical wounds and scars and small infected wounds. It's useful for skin conditions such as acne, dermatitis, eczema sores, impetigo spots and other systemic fungal, bacterial and viral conditions.

Parsley and Dill are immediately chopped and frozen - creates your own source of fresh herbs for throughout the winter. It's so easy:




 

 For dinner, quick and easy, a peasant's meal: fried potatoes with dill and parsley, tzatziki, salad with carrots, green peppers, decorated with nasturtiums and raspberries for dessert. Simple and delicious.