October 2019
To celebrate the achievements at Dartington’s Kitchen Garden we (volunteers) have decided to keep a diary with monthly updates.
After much discussion, it was decided that it would be most accessible as a blog on the Dartington website which we hope you will find interesting – and even useful!
We are very pleased to have reached the end of the second bountiful summer since we started up in 2018. This year we have continued to develop and improve the soil and beds, and are growing an even wider range of seasonal produce for The Green Table and The White Hart.
Many thanks to the generous people whose donations helped make it all possible, and all the people who, under the instruction, guidance and expertise of Sarah Coates, have transformed this…
into this…
Other favourites for the restaurants have been rainbow chard, beetroots, purple and green French beans, courgettes, squash, cucumbers and Florence fennel.
Don’t forget to visit us on Tuesdays and Thursdays – even if it’s just to check on the cucamelons or the Bolivian Giants in the glasshouse! For the coming year we will also be trying out new seeds from Garden Organics and the Heritage Seeds Library so there should be lots of interest to come – we’ll keep you posted.
Looks wonderful you’ve achieved so much in the last year. I shall certainly try and visit one Tuesday. What time do you close the gates? I’d probably visit before stewarding at the Barn at 5pm.
We are generally in the garden from 9 o’clock until 4 o’clock – a bit later in the summer.
Well done! Looks delicious and beautiful.
Thankyou – we are very proud of the improvements.
It’s interesting watering every week when you often have no idea what it is you’re watering. And unlike our poly-tunnel and veg beds at home there seem to be no weeds at Dartington! How is this done?….
What a fantastic transformation…. due to a lot of very hard work by your keen volunteers, not to forget the intricate and timely planning by their highly organised leader, Sarah Coates. Great work!
Such an amazing transformation, reducing food miles, providing fresh nutritious veg and breathing new life into such a glorious walled garden.