

GYO #5: INTEGRATING PERMACULTURE PRINCIPLES INTO YOUR GROWING SPACE
by Sally Hughes, Wild Cerdiwen On a sunny Saturday in May, a group of us sat under the shade of the old Mother apple and took our time to...
CLIMATE CONVERSATION 2024: CUT-UP COLLAGE
In December 2024, we hosted a Climate Conversation - one a series of events happening across Wales. These events aim to inform future...
GLOBAL GARDENS 2024
This year has been a busy, productive and fun year at Global Gardens - despite the challenges of the weather! Volunteer Sessions @Global...
FOREST SCHOOL @GLOBAL GARDENS 2024
Thanks to support from the Millennium Stadium Charitable Trust and Hubbub we have continued to offer monthly sessions for local families....
SETONDJI'S SWEET SAAG ALOO
Ingredients (serves 20) 3 kg White sweet potato 4 kg Standard sweet potato 1kg g red onions 1kg cherry tomato 1.5kg Kale 2Tbsp Fennel...


PERSIAN BAGHALI POLO (DILL & FAVA BEAN RICE)
In November, we were joined by chef and artist Sahar Saki who shared how to cook one of her favourite Persian dishes. A delicious,...


REGENERATIVE HORTICULTURE: LEARNING OPPORTUNITY
Global Gardens are exploring the opportunity to work in collaboration with Black Mountains College to offer an NVQ Level 2 in...


GROW YOUR OWN #4: WEEDS AS INDICATORS, WEEDS AS FOOD
Our fourth workshop of the Global Gardens Grow Your Own series was all about weeds - as food and as indicators. The workshop was...


GROW YOUR OWN #3: GROWING SALAD THROUGH THE YEAR
Our third Global Gardens Grow Your Own workshop at Global Gardens Project was all about growing salad through the year. It was led by...


MUSTARD GREENS SAAG
Global Gardens grow a range of tasty winter greens in the polytunnel. When the mustard greens get mature they can be mighty hot and a...




