Onwards and upwards at Redbraes (and a tasty recipe)

Alex_Julian_Jean_Parsnips_Redbraes_Nov_09

And they are pretty good at going downwards too – Alex, Julian and Jean plus this year’s monster parsnips!

“Hi folks…it’s onwards and upwards,”   there’s an upbeat email from Julian Sian and with good reason. It’s been a great year for the award-winning Redbraes Community Garden and clearly they will not be slacking in 2010. Julian has a  list of energetic plans  for discussion at Saturday’s committee meeting (and we’ve been digging up a Christmassy recipe inspired by the sight of those parsnips).

One way and another Redbraes is a pretty inspiring place. A growing number of local people are keen to get involved, either helping out or growing their own produce. And, having won Edinburgh in Bloom award for best community garden, Redbraes is also pleased to be getting  visits from groups asking for tips for their own community garden.

Saturday’s meeting in the hut will be discussing plans for more building ( decking and walkways into the wildlife area) and sowing and growing (vegetables, summer annuals and plants for sale).

But there’s also time for celebrating and relaxing so here’s that Christmassy recipe which would go pretty well with any roast meat, or vegetables for that matter – and would probably take just one Redbraes-size parsnip.

Honey roast parsnips

500g parsnips, 3tablespoons clear honey, 2 tablespoons grainy mustard, 2 tablespoons olive oil, salt and pepper

Mix honey, oil, mustard, salt and pepper. Arrange parsnips (halved and quartered) in a roasting dish, tossed and turned in the honey mixture so all pieces are well covered. Roast for 30-40 mins in a hot oven (turning half way through).  they are ready when they are tender and golden and just a bit crispy at the tips.

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