It’s been an exceptionally good year for our pumpkin and squash crop.
Some went to enliven Halloween, some have been sold to our visitors.
Traditionally – with the help of volunteers – we then turn them into delicious soup to sell to our customers in the colder months.
This year we’re going a little further. Our volunteers have had a group chopping and cooking session. The surplus soup and spare squashes will now be shared with some other charities.
We love growing these triffid-like plants in our South Kitchen Garden and chuffed that all the effort will not go to waste but will go to provide some warmth and sustenance to others who need a little extra.
