This morning I took a Bristolian friend to visit the project. It was 11am, the sun was high and the gardens were flooded with warmth and light. The sky was blue with perfect white clouds and the sense of spaciousness and tranquillity was just lovely.
Wow, remarked Thinley, It’s a mandala!
She was referring to the layout of the growing beds in circular formation. As the ground was relatively bare, it was easy to see the shape, based on sacred geometry. Thinley also remarked upon the quality of the soil, which in accordance with organic and permaculture principles had been heavily mulched and enriched to improve fertility and drainage.
Serendipidously, Juliet Yelverton, who conceived and created the gardens was working on the land and greeted me with a smile and a hug. She was wearing a large red pair of protective gloves as she had been collecting nettles for her personal use, encouraging me to do the same,
These are the most useful plants we have growing here, Juliet spoke with great enthusiasm, I’ve been juicing, you can also steam them, excellent for the lymphatic system and the kidneys.
Juliet also pointed out a clump of cleavers, another native wild plant, growing vigorously. Thinley took some away to add to green smoothies.
Juliet guided me around the planting and I picked out some sturdy brussell sprouts, emerald green chard and delicate fronds of parsley. Juliet explained that although the recent hard frosts had affected the tender chard, there was a strong growth coming through, it looked to be hardy variety well suited to its environment.
From across the field, we were being waved at by Rowena, a member who lives in Coxley, just a few miles from Glastonbury. She paused her work to lean on her fork, relishing the bright sunshine and declared,
I think I’ll get a sun tan today!
We certainly chose a great day to spend time at the gardens. A real sense of spring in the air, of the return of the sun and of possibilities and new growth.
Back at home, I steamed the brussell sprouts for my evening meal, storing the greens in the fridge.
Tip: rinse greens in cold spring water and store in a plastic bag for maximum longeivity.
The chard and parsley are tender enough to be finely sliced and added raw to tomorrow’s lunchtime salad.
Peaceful blessings - Jennifer
