Author: jennyf74

Many thanks to everyone who came today – lots of cutting back and opening up areas.  I really appreciate it, this is a community project and together we are changing people’s perceptions of the area and creating green spaces for all to enjoy.

The next block of 6 weeks begins on Thursday 8th June 2017 9.45-11.30am at the Brampton Valley Way site.

Summer Sessions

Summer sessions will run at the Forest @UN site and the Brampton Valley Way site.   These sessions will be advertised via the Noticeboard and do not form part of a block.  You need to book on to each individual session separately please – in some instances if there is not enough interest the session will not run.

September Sessions

Forest@UN
Mondays – 11th Sept, 18th Sept, 25th Sept, 2nd Oct, 9th Oct and 16th Oct 10-11.45am
This is a six week block

Brampton Valley Way
Thursdays – 14th Sept, 21st Sept, 28th Sept, 5th Oct, 12th Oct and 19th Oct 10-11.45am
This is a six week block

Brampton Valley Way
Fridays – 15th Sept, 22nd Sept, 29th Sept, 6th Oct, 13th Oct and 20th Oct 1-2.30pm
This is a six week block

You must book on as spaces are limited and all children to be accompanied by an adult.  If you would like any further information then please do not hesitate to contact me.

All sessions are £3.00 per child (£18.00 for a 6 week block).  Block sessions payments to be made on booking.

Please contact me to book.

Simple foraging!

The nettles were collected the day before, taken home and soaked. The leaves were cut off the stems and all the other ingredients taken to the site.  We used about a carrier bag worth of nettles, wearing gloves and taking care not to get stung.

1 onion, 2 cloves of garlic

1 pint (500 ml) stock (I used vegetable but the recipe says chicken)

1/4 pint (125 ml) milk

1 tbsp malt vinegar

2 heaped tbsp plain flour

Butter, salt & pepper

Wash the nettles as above in cold water with lots of salt, remove big stalks and make sure the leaves are clean and bug free!

Warm some butter in a large saucepan, peel and chop the onion and garlic – pop these in the pan and cook gently until the onion has softened.

Wearing the rubber gloves squeeze any excess water from the nettles and add them to the pan with the vinegar.  I had already cut mine up using scissors into small leaves as I can’t use a blender in the wood!

Stir well and bring the soup to the boil while you mash the plain flour and 1 tbsp butter together.

As soon as the soup has started to boil add the flour mix and stir until dissolved.  Simmer gently for about 5 mins.

This recipe is taken from “how to feed your whole family a healthy balanced diet” by Gill Holcombe and also includes nutmeg and parsley, but I had neither and it was still scrummy!

The children were all very interested and we talked about the positives of nettles – though still be careful not to touch!