Page 36 - ALG Issue 1 2020

members articles
About plastic
When plastic was first invented and first came on the scene,
it made such a difference to our lives that never before had been.
Came plastic cups and saucers, and plates and dishes too, bottles, jars and flower pots that’s just to name a few.
People loved the plastic, large factories came about, plastic was the greatest thing of that there is no doubt.
Then slowly came a problem, for all the world to see,
the plastic would not fade away like leaves fall off a tree.
After 6 months a fallen leaf has gone to mud and dust, but plastic after many years won’t even start to rust.
It’s put into our rubbish dumps, and then without a notion, someone has the awful job to tip it in the ocean.
Some sinks down to the ocean bed so many miles below,
and even little tiny bits
are in the arctic snow.
Some floats and stays upon the top, the patch called North Pacific,
is very large and dangerous, and for the fish horrific.
The poor old fish just had no say, it’s spoiled their habitat, they thought a lot of extra food had dropped upon their mat.
What’s going to happen to our world? if things go on and on,
please someone find a remedy, before all the fish have gone.
Anne Thomas, age 87
Retirement heaven on my plot
I’m an allotment novice. I’ve gardened all my life and first branched into growing vegetables when I couldn’t give them the time and attention
they needed because of work. I failed miserably, was always in catch-up mode, didn’t enjoy the experience, and neither did the veggies. In the back of my mind, however, was the hope and the intention to return.
Now, in retirement, when foreign climes might beckon and social events could abound, I have found the greatest enjoyment in largely turning my back on these activities and spending my time on the allotment. Others tell me it’s quite amusing to see my eyes light up when given, for Christmas or birthday, a ball of twine, a tent peg or two, or even a bag of netting. I can be found riffling through local skips for nice pieces of wood, old bricks and paving slabs. My! How life has changed.
I can be found with the grubbiest of hands (does anyone know how to clean fingernails fully?) and the scruffiest of clothes – and I’ve never been happier.
I can combine my love of eating healthily (eat your heart out supermarkets selling wonky vegetables – I was there first), cooking and preserving, plus learning something new every day. To be truthful, vegetables have not held a special place in my heart. I am more of a fruit person. Having grown vegetables myself, however, I now eat them raw, fresh, preserved or make soups and thoroughly enjoy MOST of them (Kale is a step too far).
I have read the books written
by ‘experts’, watched gardening programmes avidly, perused catalogues and researched topics endlessly online. What have I learnt? They all have their place, but local allotmenteers who have been on the site for decades, can match and often exceed expertise because
of their knowledge of the locality. They are the real experts – absolute founts
of knowledge. I often wonder how we could harness all that knowledge? The tips, hints, ideas and experience are invaluable.
I am very keen not to waste produce.
I do get irate (quietly) about the fruit, vegetables and flowers that just sit on neighbouring allotments, unused and then are ripped out and thrown away or composted. Why? When so many locals would really enjoy the chance to
share the produce. In doing so, we may alter attitudes and reduce vandalism on the allotments and encourage others to begin the allotment journey. Iliveonamainroadsothereisalotof footfall. The last two years I have placed a blue box full of produce outside the house on several occasions. It’s been
a real success with people knocking on the door to say thank you and lovely comments:
“This marrow reminds me of my childhood.”
“What is it? How do I cook it?”
It would be lovely to extend somehow, as it brings smiles to faces and shows the enjoyment given by sharing and growing your own. This year I have planted extra tomatoes and marrows
so I can share even more... and talking of sharing, here is a Delia recipe which
I really enjoy either as the gooseberries ripen, or in the depths of winter. It brings a taste of early summer on cold dark days and the happy thoughts of things to come. Enjoy!
Mary Fielding
Gooseberry Yoghurt Fool
with apologies to Delia Smith
1lb gooseberries
5oz Greek yoghurt
3oz golden caster sugar
Top and tail the goose- berries (I find a pair of nail clippers the perfect tool for this). Sprinkle with the sugar and either bake uncovered (Gas mark 4) for 30 mins until tender. Blitz into a puree. Leave until cold and then add the yoghurt. Serve in sundae glasses with one or two cooked gooseberries on top.
36 Allotment and Leisure Gardener