Professional Documents
Culture Documents
Chairmans Message
I'm writing this article during the third week of June and - guess what - it's raining! Im disappointed because this means that yet another day of gardening at Rhydypenau has been lost to the weather. Im also disappointed because it's not so many years ago that the month of June was described as "flaming". That may have changed. However, what hasn't changed is the fact that this month, June, is often looked upon as the half-way point in the gardening calendar and, like Janus, we gardeners are looking backwards and forwards at the same time. Yes, we've prepared the ground, we've sown the seeds; and now we're looking forward to harvesting the crops. For most gardeners it is likely that the result will be a bumper crop. For others, things may not turn out so well. Never mind, there's always next year! Continued on page 2
Liam Affley
Two important requests from the Chairman on behalf of the Committee: Children at Rhydypenau
There is no question of the fact that young children are most welcome at Rhydypenau allotments. Indeed we are delighted that so many parents can bring their sons and daughters with them. We're also delighted that, recently, a party of young boys and girls from a local school was invited on to the site by a plotholder who most generously gave of his time in order to describe the various plants growing on his plot. The party was supervised by several teachers, who were careful to ensure that the pupils were well behaved and did not run about the site. And that is the point we must stress we ask parents who bring their sons and daughters on site to make sure that that their children are supervised at all times. Rhydypenau is a very attractive site; on a warm summer's day there is nothing to beat it. However, like all allotments, Rhydypenau can be a dangerous place. Accidents can happen. Last year a serious accident was narrowly averted because a young (unsupervised) child was allowed to play around while cars were arriving and exiting at the main gate. It is a pity that the following message has to be put so starkly: The Committee at Rhydypenau can accept no responsibility for accidents which may occur to unsupervised children on the site. Our thanks, in advance, to all parents for helping the committee in this very important matter.
Liam Affley
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Site Information
Site Shop
The site shop will continue to open on Saturday mornings for the time being (11am-12.30pm) except on very rainy days when there are few plotholders at the site. We have plenty of stock of multipurpose compost and growbags, which can still be used for growing summer salads. We also have a new batch of 8ft. sturdy bean canes which are of excellent quality and cheaper than you can buy in many of the shops.
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Reseiclo, Newport
Karen Allen
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Raspberry Leather:
Boil up 800g of raspberries until they turn into pure, and then pass them through a sieve to remove any pips. Return them to the pan with the juice of one lemon and 100g honey, and simmer for five minutes. Then pour onto a baking tray lined with foil and pop into the oven at 70 oC (gas mark 1/2) it should take around six hours to dry. Once cool, roll the leather up and place it in an airtight container. It will keep for two months in the cupboard, four months in the fridge, or one year in the freezer.
Herbal Hints
Thanks to Lorna Davies for this collection of tips for making the best use of home-grown herbs.
Chop fresh parsley in a cup with a pair of scissors much faster than chopping on a board. Wash fresh parsley under the cold tap, pat dry with kitchen paper, and use the stalks as well for a deeper flavour. Dry fresh rosemary instantly in the microwave. Place several stalks between two sheets of kitchen roll, put in the microwave on full power for 20 seconds, turn over and repeat four times. You will see the kitchen roll absorbing the moisture. Then just crumble into your herb jar. The above tip also works for fresh thyme and sage. Sprinkle freshly chopped parsley onto freshly cooked vegetables to enhance presentation. Thyme also works well with carrots, and sage with parsnips or swede. Always tear fresh basil leaves, dont cut them, as this bruises them. Decorate any pasta dishes with these, particularly any with tomato sauces. Basil has a strong affinity with tomatoes, and is great when torn and sprinkled over a tomato salad. Try adding a little parsley as well, for added flavour. Add chopped fresh chives to any egg dishes, such as omelettes or scrambled eggs. This gives a slight onion-y flavour, but not too much. Add a large sprig of mint after draining new potatoes, replacing the saucepan lid to trap the steam. Leave for a few minutes before serving the smell of the mint is amazing! Use freshly chopped herbs in stuffing the difference in flavour is very noticeable! Sprinkle halved tomatoes with dried mixed herbs, add a little chopped fresh garlic and a knob of butter, and oven-bake for 15 minutes lovely with fish. Sprinkle any freshly chopped herbs onto soup for added flavour and aroma. Add either dried mixed herbs or oregano and basil to a tin of chopped tomatoes, when using in a recipe.
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Next Newsletter:
The next newsletter will be produced in early autumn. Please send any newsletter contributions to Karen Allen by 1st September (contact details below). Your ideas, suggestions, questions and articles will be genuinely welcomed.
Who to Contact:
Plot queries & advice, waiting lists for plots, brick cubicles, etc: Derek Salmoni, Plot Secretary, 32 May Street, Cathays, Cardiff CF24 4EX / Tel: 2063 2277 / 07939 216020 General correspondence: Penny Owen, Admin Sec, mail via the Red Post Box next to the Association Shed, near Heath Halt entrance. Tel: 2062 3972 / penny.owen@btinternet.com Newsletter & website contributions: Karen Allen, 6 Jellicoe Court, Atlantic Wharf, Cardiff CF10 4AJ / 029 2045 5866 / ka.allen@btinternet.com
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Includes food & drink tickets plus Quiz sheet BBQ from 2pm 3pm Show Judging 4pm Viewing of results and exhibits 4.30pm Raffle draw 4.45pm Quiz answers
(All times are approximate)
SHOW INFORMATION
Please Note: Exhibits to be staged from 11am - 2.30pm in Christ Church Hall Cards will be available for exhibitors to write class number, plot number and their name. For each exhibit - the card MUST be placed face down next to the exhibit. Judging by Bob Webb takes place 3pm - 4pm Rosettes to be awarded for 1st, 2nd, and 3rd places in each class. A Special Rosette will be awarded for the Best in Show exhibit in classes 1-27, plus a voucher. Exhibits can be removed after raffle draw and quiz answers (about 5pm). Parents and grandparents please encourage your children/grandchildren to be creative in the 2 classes listed specifically for them. For Children's Classes (28 & 29), rosettes will be awarded with vouchers for prize winners.
NOVELTY CLASSES
18. 19. 20. 21.
HEAVIEST POTATO wash off excessive dirt HEAVIEST ONION take off roots with about 1 stem HEAVIEST PUMPKIN, SQUASH OR MARROW with stalk cut off about 2 from fruit LONGEST RUNNER BEAN
FRUIT CLASSES
22. 23. Plate 4 APPLES (1 variety) and/or Plate of 4 PEARS (1 variety ) Plate or dish of any OTHER FRUIT not listed above
NEW CLASS
24.
HOME MADE JAMS, CHUTNEYS, PICKLES
FLOWER CLASSES
25. 26. 27.
VASE OF FLOWERS 3 blooms of any 1 type (e.g. Rose, Dahlia, Chrysanthemum) SINGLE FLOWER one exhibit of one flower to be shown in a vase/container FLORAL ARRANGEMENT
CHILDRENS CLASSES
28. 29. MINIATURE GARDEN displayed in a seed tray or similar. Max dimensions 12 x 18 ANIMAL OR BIRD made out of fruit and/or vegetables.