Get growing Breightmet 24th June

Landrover Dave picked me up at around eight this morning and he drove us over to a local horticultural stockist to pick up a few bits and pieces for our growers. I was over the moon to find out that this particular retailer had reduced most of their Tomato, pepper and Chilli plants to fifty pence each, so I bought 20 for growers to stick on their sunlight windowsills. When we arrived at the Hub site Dave cracked on with making raised beds whilst I potted up all of the bargain basement plants ready for distribution to our growers.

Reduced priced plants potted and ready to go to our growers.

Reduced priced plants potted and ready to go to our growers.

For the remainder of the day Dave continued putting the raised beds together whilst I dodged in and out of the streets and Avenue visiting growers, giving them growing advice and resources as I went along. Despite the fierce heat we plodded along into the afternoon and were a little relieved when some cool winds began blowing through the site.


Landrover Dave using his purpose built raised bed rig that he has fixed to the back of his trailer, mobile carpentry at its finest!

Towards the end of our working day I returned to the Hub site after dropping off the last of the plants for the growers and tidied up the site a little, watered a few plants and drilled holes in pots in preparation for our visit to the site next Tuesday.

A rare picture of me snapped by Landrover Dave drilling holes in pots.

A rare picture of me snapped by Landrover Dave drilling holes in pots.

As the site now stands it will produce a fair amount of food this season despite our somewhat late start, by the autumn the site will be armed to the teeth ready to help people on the estate grow their own food next year, and delivering horticultural qualifications from the site. We are deadly serious about our food revolution and the reclaiming of food by local communities who are at the forefront of viscous and savage cuts to social provision, for us this is not about creating a stop gap or keeping a finger in a bursting dike, this is about helping to nurture and create resilient local community based food markets which in effect will mean that the community are both producers and consumers and have a serious level of control over the food that they put in their mouths in terms of where it has come from and how it has been grown.




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