FOOD NEWS

 

1011778_607268092627864_1852678247_ncoSo how does it work? The Station Master’s Garden food growing areas are primarily for demonstration  - the produce is used for community events in the garden, to show local school kids and others edible plants (both wild and cultivated) and some is given to those that work in the garden – our volunteers! It is not ‘help yourself’ so please ask if you want to take something home for dinner; however we welcome visitors to taste and sniff as you wander, and to pluck a few herbs to take home. Please get involved and then you can reap the rewards!

 

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Take your skincare into your own hands. Learn how to use plants which you can easily grow in your own handmade products. How better to know the quality of your ingredients than to source them yourself fresh from the earth? Connect with nature, enjoy a  workshop with friends or colleagues and take home great products.

The Station Master’s Garden and Yoga Station are the venue for this event; coming up in August. See the Grow to Glow website for more information.

 

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Swap A Lot

7th August 2014

Slide1coWith the WEA Green branch, as part of their  ’Food on the Tyne’ initiative,  we held our first Surplus Sharing event at the Whitley Bay Metro Station and adjacent Station Masters Community Wildlife Garden on Sunday the 17th of August. It was a celebration of  food growing and food production.  We invited growers and local residents from around the borough to join us to share in any surplus food or trades. The Station Masters Garden group hopes this will be the first of many in order that local growers, tradespeople, artists and anyone with something to swap can do so.  At this first event some of the swaps included:

- Well rotted horse manure for fresh produce and quails eggs

- Cucumbers, chutneys and marrow syrups for fresh produce and trail mix bars

- Worm juice for fresh produce

- Potatoes for different variety potatoes

- A yoga class for home-made cordial

- A bunch of flowers for jam

Click here for details of the event.

 

 

 

 

 

 

 

 

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Autumn Harvest

8th October 2011

2011-10-08 autumn harvestcoOnions and potatoes from our first harvest in the Station Master’s Garden. Ollie and Lola helped out.

 

 

 

 

 

 

 

 

 

 

 

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Elder

19th May 2011

2011-05-19 EldercoIt’s late may and the Elder flowers are just starting to bloom. All sorts of possibilities for them, elderflower champagne and cordial are good options. We are lucky to be walking distance from the wine shop where you can get great advice and everything you need to make your own.

 

 

 

 

 

 

 

 

 

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The Gooseberry

4th April 2011

2011-gooseberrycOGooseberries are indigenous to Europe and West Asia and were introduced into the UK in the time of Henry VIII for medicinal purposes. In the sixteenth century they were recommended for plague victims.

At their peak of popularity in the nineteenth century, gooseberry clubs established, mostly in the Midlands and North of England, and competitions were fought to find and develop the biggest and tastiest fruit. Many new varieties were developed during this period.

We know we have at least two varieties in the Station Masters’ Community Wildlife Garden. One is tart and good for cooking, the other is sweet, round and pink and good for eating straight off the bush.

There are always plenty of gooseberries so please help yourself! Jams, desserts, chutneys… here is a list of recipes you might like to experiment with Gooseberry recipes

 

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Potatoes!

6th March 2011

2011-Autumn harvestCORed Duke of York, Witchill (First earlies); Maris Peer, Yukon Gold (Second earlies); Madeleine, Mayan Twilight (Maincrop) – amongst the potato varieties we picked up at the Kelso Potato Day on March 6th 2011.  It was a great day out as expected. We tried all the lunch options on offer from an excellent Tartiflette with Witchill potatoes (hence why we bought some, yum!) to a traditional Cumberland bake with a nice waxy potato – what was it called?  In honour of the potato – expect a tasting day some time in a few months from now. We have plenty of varieties to engage palates!