Port Sunlight Community Allotment

05/10/2026

Still lots of growing activity at the plot this morning ❤️

21/09/2026

A busy and productive morning in the warm sun reminding us that we are holding back from the Autumn chills a little bit longer!
Produce picked including apples, pears, butternut squash, chilli peppers, tomatoes and rhubarb.
Our later showings of French beans, peas, beetroot and spinach are flourishing along with the Christmas potatoes .
General weeding and tidying of the plot by all.
The Hotbin was emptied last week and the compost was very wet so has been left out in the barrow to dry off a bit.

14/09/2026

24/08/2026

A lovely bright and sunny morning for our session today.
The Port Sunlight rise was replanted in its forever pot ready to be trained up the side of the shed. Leeks, perpetual spinach and turnips were planted and the fruit cage attended to.
Harvests of runner beans, tomatoes, chilli, chard, courgettes and sprouting broccoli .
Lots of discussion on planting for next year, redesign of some of the beds and most importantly purchasing some guttering to collect rainwater in water butts.

19/08/2026

Welcome to our recent new followers 🙂

13/08/2026

Cake making this morning! This is my go to recipe if I am not making a drizzle cake. It is so easy as everything is just mixed together. At the beginning of the season I use my forced rhubarb as a topping and in the late Summer my raspberries. Today I used some blackberries I had foraged. Very versatile as you can use almost any type of fruit 🙂

12/08/2026

Sarah, one of our allotment members has shared this recipe .The recipe was from a website called https://www.farmersgirlkitchen.co.uk/sweet-cucumber-relish/

I adapted the quantiles as follows:
450g mini cucumbers
1 red pepper
1 onion
30g salt
65g sugar
200ml apple c***r vinegar
1 tsp each turmeric, dill and mustard seeds
1 tbsp cornflour

Dice the cucumbers, peppers and onion and add to a bowl. Add the salt, mix, cover with cling film and leave to marinate for at least 2 hours.

Drain the liquid, rinse the vegetables thoroughly and place in a tea towel to squeeze the excess water out.

Crush the dill and mustard seeds with a pestle and mortar and add a twist of black pepper and the turmeric.

In a separate pan, add the c***r vinegar and the sugar and heat until dissolved. Reserve 2 or 3 tablespoons of the liquid and add to the dry ingredients with the cornflour to make a paste.

Add the vegetables to the vinegar and sugar and bring to the boil.

Add the spice and cornflour mix and heat for 3 minutes.

Decant into sterilised jars.

This recipe makes around a jam jar and a half!

11/08/2026

It was a pleasure to welcome Terry’s art group once again to the Community Allotment for an evening session. Some members also joined in with a collage activity with Terry . A very enjoyable evening and we hope they continue to visit and be inspired by our wonderful space.

10/08/2026

A huge thank you to everyone who came to visit us this morning for the official opening of our new shed by Nicky from the landscape team.
We really enjoyed showing people around and spending time with a cuppa to sit and chat.