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…
DetailsI’ve been involved with STAA on St Ann’s Allotments for over a decade starting here as a volunteer myself, and in that time I must’ve met hundreds of volunteers. What has been remarkable is how every single volunteer has brought unique skills and enthusiasm, yet there’s something that connects us all in our passion for green issues in…
DetailsWhen I started volunteering, I’d been retired for two years and, having completed a few home projects, I was at a bit of a loss. I wanted to do something that had a purpose and was linked to my interests, namely gardening, wildlife, and history. Thirteen years ago, a friend of my son asked if I’d look after his plot at St…
DetailsI first began working at St Ann’s Allotments in 2004 as part of a project within a hostel in Sneinton for homeless people. Long-term unemployed and with nothing to do, the allotments became a favourite past-time and the highlight of my week. A few years down the line in 2014, I was living in a flat and, although not…
DetailsOn one of the first occasions I met Charlie Wesson, STAA’s oldest trustee, I was carrying a bundle of the last of the rhubarb on my plot and he told me quite firmly “They say if you eat all those you’re going to die”. What Charlie was referring to was the belief that eating rhubarb in late Spring or Summer was dangerous because of…
DetailsAfter the frosts and dry cold winds of April let’s hope that we are into a normal May. That might enable us to seriously think about starting the barbecue season, which has been delayed by the chilly April evenings for many of us. However, what we don’t want are incidents that one plot holder experienced in April 1834, where someone was clearly not keeping an eye on…
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