In the second part of this Blog, I’ll be looking at the work that has been going on over the winter, both in the Forest Garden and in the Kitchen. As mentioned in previous posts, the forest garden concept includes a close association with what goes on in the kitchen, in terms of how the garden grows, its ecosystems (natural and assisted), what it produces, how this is transformed and its value nutritionally, and of the well-being provided in both garden and kitchen. There is also a community aspect, and I will come to this further down the page.

As you can now begin to see, the whole Project is broadening out as time goes on from just a simple exterior ecological project set within its landscape mosaic, to include food processing and cooking, baking and bread-making, nutrition, community and mental well-being. There will no doubt be further aspects added as time goes on. I made reference in Part One a few days ago to the subheading to the Project website title – ‘Small-scale Agroforestry in constant evolution’. Well, it’s certainly evolving, and in unexpected ways!

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