The plan at Go Local Food this Saturday morning is to continue with splitting the herb tubs this weekend. One of the newer work shares, Chas, has been busy and created the nice, sturdy large labels that will be used to name the different tubs. These are nice and big so should not be easily lost. As happened in some cases last season.
There has been some discussion over what the various mints are as they all look the same at this time of year when they are just starting to show. There is ginger mint, chocolate mint, pineapple mint, apple mint, Moroccan mint and everyday ordinary mint.
Mint is a great addition to light summer soups (it pairs especially well with pea, courgette, asparagus and other green vegetables). Plus it’s a great garnish for desserts and drinks – try it sprinkled over sugared strawberries (chocolate mint is specially good here) or add it to fruit drinks, cocktails or Moroccan-style sweet tea, preserved in vinegar or oil to drizzle over salads and potatoes or frozen in ice cubes to be added to chilled summer drinks.
There are packets of mangetout and radicchio that could do with sowing in trays to start off in one of the poly tunnels too. And those are just some of the jobs that need doing now. Who knows what else can be found to do if we have many volunteers – something can be found for anyone who has time to spare.