Lots of produce and we’re not just talking rhubarb…

We had a sunny morning for our Pollinator Workshop with Hannah Norman, which was informative, fun and well attended.

Busy bee home makers

There was a great interest in the wide variety of insects in the garden, including a huge dragon fly, and some very elegant bee houses were built from plastic bottles and hollow sticks. Plus a bumble bee home in a terracotta pot for the community garden.

House to let in Clapham!

We had loads of produce and pickles for sale, with all of the money going to our Spacehive crowdfunding project.

Then the morning rounded off with a pop-up picnic. People bought homemade pizza and gazpacho. We had olive bread and Diana cooked up courgette and carrot fritters with courgette raita.

Recipe follows is as follows…

Spiced courgette and carrot fritters with raita, From Waitrose Food Magazine July 2017. 

Serves 4 (makes 12 fritters)

3 large courgettes – coarsely grated

2 medium carrots – coarsely grated

2 tspn nigella seeds

150g Greek yoghurt

28g pack coriander, stalks and leaves finely grated

1 tspn medium curry powder

3 tbsp plain or spelt flour

¾ tsp baking powder

1 egg

3 tbsp olive oil


1. Start by tossing the grated courgette with a large pinch of salt in a colander. Set aside for 10 minutes, then tip onto a clean tea towel, roll it up and wring out firmly. Set 2 heaped tbsp aside (for the raita). Add the grated carrot to the tea towel and wring out again to remove as much water as possible. Then tip the courgette and carrot into a large mixing bowl.

2. To make the raita, toast the nigella seeds in a dry frying pan on a medium heat, stirring for a minute until fragrant but not scorched. Crush lightly in a pestle and mortar. Put the reserved 2 tbsp grated courgette in a bowl, and add the yoghurt. Stir in the crushed seeds, a pinch of salt, and half the coriander, combining evenly.

3. To make the fritters, add the curry powder, flour, baking powder, egg and remaining coriander to the courgette and carrot bowl, season and mix well.

4. Put ½ the oil in a large frying pan set over a medium heat. Working in batches scoop heaped spoonfuls of the fritter mixture into the pan (you want to make 12 in total), pressing them down with a spatula to flatten slightly. Cook the first batch for 2-3 minutes undisturbed, until crisp and browned underneath. Carefully flip over and cook for 2-3 minutes more. Transfer to a plate and keep warm in a low oven while you fry the rest in the remaining oil. Serve hot with the courgette raita.


We had muffins and Victoria plums to follow and then had to make a run for it as the heavens opened!

We are halfway to achieving our target of raising £5000 for pathways in the extended part of our community garden, to make it safe and welcoming for everyone. If you would like to pledge a donation click on this link.