The Intelligent Garden developed from our Organic Nursery at Fletching Glasshouses where we grow organic vegetables, sell plants as gifts on line and supply serious gardeners with organic pest controls and a few other items that we’ve found useful as growers and which will be useful for serious gardeners like yourelf.
If you want better vegetables, a natural environment or to learn to work with nature in a practical way – you’ve come home to the right place. You’ll discover how plants grow, what they need and how to make your garden into that vibrant outdoor space you want.
In The Intelligent Garden, Science works with Nature to create a space that gladdens the heart and lifts the soul.
You can enjoy some of our favourite gardens via pictures and videos with the odd recipe to delight the inner man. So join us on this exciting adventure. You can contact us on 0845 094 0407 or 01825 724282 – Dr Alan Rae – Fletching Glasshouses – 2014
One of the delights of social media is that it’s quite easy to incorporate information from one place into another. Our vegetable production arm has its own web site which is all about Organic Vegetables in East Sussex.
It has its own blog that updates the details of what’s available when with information about what else is going on at the nursery. So thanks to the wonders of the internet you don’t have to go looking for it – you can find it here.
This is a great recipe for beetroot. It goes really well with Curries – we used to used to serve it with Keema Korma.
Simply boil the beetroot in the usual way then let it cool. It’s probably best to use about 500g of medium sized beets.
Instead of just putting vinegar on it in the usual way you serve it with an oil and vinegar dressing – which contains the secret ingredient – cardamom. I generally take 2 or 3 pods and crush them in a pestle and mortar. Pick out the husks and add to the vinaigrette ( 1 part good vinegar and 3 parts olive oil)
Pour over the beetroot and serve.
Cosmic Beetroot – with Cardamom
The cardamom makes it taste wonderful.
Yesterday I visited Tablehurst farm near here as part of a group organised by the Food academics group at the local universities. This is a community supported agriculture scheme run by a co-op of around 600 local people.
The organiser is active on the management team but in his day job is prof of land economy at the University of Brighton.
The relevance to this thread is that they got some money to do a research project into the motivation Ot the group. They chose to do this by involving one of the activists in creating an oral history.
Certain key themes emerged such as the community as therapy and the primacy of community.
However it was clear that the key underpinning thought was to secure and maintain a source of safe uncontaminated food.
I thoght that was very interesting in light of the findings we discussed earlier in the light of the baby food.
Maybe that’s what’s largely going on and why local/unsprayed is perceived as more important than organic. While we all know that industrially produced meat could theoretically be called local, it is unlikely at least in the UK, to be offered to the consumer as such as it will in practice enter the official supply chain
So when the consumer says that local is more important it’s because they will know who produced it and what there position to chemicals is.
See on Scoop.it – Communication in Business
Interesting set of research projects in UK via Soil Association
See on www.organicgrowersalliance.co.uk
The more organic matter in the soil the better it retains moisture. Each 1% of organic matter in the soil will retain 168,000 litres per hectare. That’s of course hard to visualise. What it means is 4 cubic meters for a standard 10 pole allotment or 14 kilos per square meter. So 5% organic matter in the soil will hold 70 kilos of water per square meter. Substantially more than the body weight of a model like Kate Moss. [...]
ONe thing you should be gearing up for is to make your seedlings get away to a good start. In our propagation area we’re fortunate to have underbench hot water heating and an air heater that keeps the temperature at around 6-7 degrees – enough to keep our citrus plants in good heart. [...]
Despite at least three or four nights when the temperature here has gone down to -5C before Christmas, the little blighters are still flourishing like the green bay tree and homing in on the Pak Choy and Tatsoi with knives and forks in hand. We are going to be under siege for months to come. [...]
One of our fellow stall holders there is a nice man called David Stechler who runs the Lewes Smokehouse and he’ll shortly be running a DIY course in smoking food on 17th November at another neighbour of ours the famous High Weald Dairy. Here are the details. If you’re interested contact David as explained below. If you go let me know how you get on. [...]
Well it seems to be that time of year again when we have an excess of fruits that we need to preserve. Here at the glasshouses we tend to make things like Tomato chutney, chilli Jelly and Marmalade. In order to help you we offer a small range of equipment from Franchi, the Italian seed people. [...]
his year we went to visit the Potager Garden at Miromesnil. It has a a classic structure – 4 squares of vegetables surrounded by borders of mixed flowers. It was started in 1948 by the Comtesse de Vogue. Her son added fruit trees to the garden and decided to cut the grass on the south side of the park in a chequered design similar to that used in the 18th century. [...]