SUMMER SOLSTICE @GLOBAL GARDENS PROJECT

by Ghazal Tipu

The lead up to the Summer Solstice are Days of Abundance. Swelling and luscious fruit, luminous green leaves and balmy evenings invite us to feel revived and enjoy the earthly paradise within Flaxland Allotments.

This year’s Solstice warranted another community gathering at the garden to enjoy the fruits of our labour and express gratitude for nature's abundance.

The long days of the British summer invite us to spend the hours in connection with land, nature, and community, with presence and playfulness.

Cat from Making and Mending made floral garlands that adorned the ladies of the garden. We felt whimsical and connected to a tradition of the Solstice.

Another tradition is lighting a fire, and the cob oven was fired up with wood for the occasion. Our volunteers enjoyed the newly installed shelter made by resident carpenter Ellie and a team of volunteers just a few weeks ago.

Smoky aromas from the oven wafted through the gardens mixed with earthy smells - what a delicious feast for the senses.

As usual, a menu was designed based on the seasonal produce and ingredients were supplemented. Attendees of the gathering enjoyed a bean stew, broad bean dip and smoky aubergine dip, that were paired with flatbread and delicious pizza from the oven.

Three Bean Stew

Medium onion x 1

Global Gardens cloves of Garlic x 3

Global Gardens broad beans x 150 g

Global Gardens peas x 150 g

Rosecoco Beans x 150 g (soaked overnight and then cooked in the morning)

Vine Tomatoes x 3

Coconut milk

Global Gardens chopped sage, parsley and rosemary

Brown chopped onion in oil.

After caramelisation, add chopped garlic and cook for another 10 minutes.

Stir in peas, broad beans and peas and sauté on a high heat stirring continuously for 10 minutes.

Then add chopped tomatoes and cook until tomatoes are mushy and a sauce has been created.

Then add half a tin of coconut milk and chopped herbs. Simmer on a medium heat and cook for at least 15-20.

Eat with flatbread or rice.

Smoked aubergine dip

Aubergine x 3

Tub of Greek yoghurt

Salt

Cook your aubergines in the oven or directly on top of your stove until the skin in charred. This infuses the aubergine with a smoky flavour.

Let it cool down. You can speed up the process by placing it in cold water. After cooling down, peel off the skin and chop roughly or blitz with a hand blender or food processer.

Stir in the Greek yoghurt and salt to taste.

Eat with your favourite flatbread.