After the success of our jam making last time, we thought we’d aim higher and attempt…soup! We dug out some newly ready organic Kerrs Pinks, dug up some garlic and with the help of a stock cube, an onion, salt and pepper and some freshly picked mint from the herb garden we went ahead with the challenge of having a pot of soup ready for break time.
J was our head chef and started proceedings by expertly chopping the garlic and onion. Everything he knows about cooking and food preparation was passed down by his grandmother, a comforting story, and a great example of how food can evoke memories and get stories started.
Once everything was in the pot, J made sure it was simmering and stirred frequently. While head chef was keeping an eye on the soup, others were making a few more signs for the garden and some of the vegetables showed some encouraging signs of growth and being nearly ready.
2014 is proving to be a rather fruitful year in Howden Walled Garden, thanks to these guys here, lifting their cups of soup in celebration:
