Fruit & Vegetable Gardens
Food meters not miles!
When Tony and Tricia were bringing up their children, Matt, Ben and Vicki, they grew their own vegetables, so they knew where they came from and what was making them grow!
Since then the kitchen garden has taken on a new lease of life with two full time green fingered people coming along – Tim (Head Gardener) and Athol. With help from others including WWOOFERS (Workers on an organic farm) throughout the year, we now produce on average £800 worth of veg. per month, all grown organically using the Charles Dowding ‘No Dig Way’.
We are also growing lots of the vegetables we include in Bruton Primary School lunches that we’ve been cooking since September 2014.
Here’s a list of what we grow
Mizuna, Giant red mustard, Golden streaks mustard, Greek cress, French sorrel, Giant Italian parsley, Olive leaf rocket, Tatsoi, Little gem lettuce, Frecklers lettuce, Salad bowl lettuce, Lolla rossa lettuce, Amorina lettuce, Winter density lettuce, Red amaranth, Rainbow chard, Nasturtium, Pea shoots.
Basil “Genovese”, Basil “Purple”, Coriander, Salad burnet, Wild thyme, marjoram, Mint, Sage, Rosemary, Cocarde lettuce, Red fire lettuce.
Asparagus, Aubergine, Beetroot, Russian kale, Broad bean, White sprouting broccoli, purple sprouting broccoli, Brussel sprouts, Spring cabbage, ‘Derby Day’ summer cabbage, ‘Holland winter’ winter cabbage, ‘Tundra’ winter cabbage, ‘January King’ winter cabbage, Red cabbage, Carrots, Cauliflower, Celeriac, Chicory, Courgette, Cucumber, Fennel, French beans, Garlic, Horseradish, Leeks, ‘Sunburst’ squash, Butternut squash, Pumpkin, ‘Turks Turban’ squash, Onion, Japanese onion, Red onion, Spring onion, Shallots, Parsnip, Mange Tout, Sugar snap, Sweet pepper, Chilli pepper, Potato, Radish, Runner bean, Spinach, Sweetcorn, Tomato, Turnip.
Apples, Pears, Plums, Apricots, Peaches, Nectarines, Grapes.
We offer all visiting residential school the chance to partake in our garden to table activity. The children can learn all about seasonal vegetables, pick them, taste some different salad leaves and understand why we grow everything organically. We find that groups who have a Garden to Table activity included in their programme generally leave less food waste a meal times.