National Volunteer Week 2023 National Volunteer Week is an annual celebration of volunteers contributing within their communities in all kinds of ways. At STAA we are excited to join National Volunteer Week again for 2023, and this year we will be running a series of taster sessions for potential volunteers to come and see what…
Paul has been supporting our nature conservation project ‘Urban Nature’ for 14 years, bringing with him a wealth of experience and expertise from his career. This is his story of how he came to volunteer with us, and his thoughts on nature conservation now – “In 1962, two years before I began work with the…
From my first visit to St Ann’s Allotments, around 3 years ago, I knew I had to have a plot here. There was a certain magic to the place. No, I’m not a witch! I don’t mean weird midnight rituals and other dubious practices. I mean a real feeling of wonder and childlike glee at being immersed in a natural environment brimming…
I moved into my house 20 years ago and enthusiastically installed my greenhouse and raised beds. Many solutions to pigeons, squirrels and other crop-raiding critters have been tried with little success. My heart fell when, after much lockdown attention, my red current and gooseberry bushes fell to the same fate, even before ripe this year!…
Ingredients For the tabbouleh ½ cup spring onion tops, finely sliced ½ cup nasturtium leaves, chopped ½ cup climbing spinach, chopped ½ cup parsley, chopped ½ cup mint, chopped ½ cup coriander, chopped (optional) 200g tomatoes, finely chopped 200g sweet July-harvested gooseberries 100g cooked kasha (cracked buckwheat) For the dressing ¼ cup olive oil Juice and zest of 2 limes 1 tsp sugar Several fresh basil leaves 2…
Ingredients 1 red onion, chopped 4cm fresh ginger, grated 2 green chillies, chopped 6 large garlic cloves, crushed 2 tbsp vegetable oil (or other mild flavoured oil) 2 tbsp mustard oil (or other flavoursome oil) 2 tsp turmeric 2 tsp cumin 2 tsp coriander 2 tsp fennel seeds 2 tsp curry powder Salt and pepper 275g chard, finely chopped…