We've had loads of activities going on in St. Raphael's Edible Garden over the past few months. From learning about microbiomes and superfoods to fermentation and crafty recycling, there was much to be discovered and many delicious things consumed.

Spring Programme

We delivered a series of one-off workshops that were repeated 3 times over the course of the Spring. The workshops were targeted at adults and children to learn and gain knowledge in the following areas: foraging, growing micro-greens, baking a nettle cake, making seed paper and fermentation. The workshops helped participants gain confidence in growing superfoods, how to harvest and cook with fresh produce from the garden, how to prevent food from going to waste by turning it into fermented food, and how to eat seasonally by foraging locally. Participants also shared how the workshops had been beneficial for their wellbeing and connecting with others. Over 119 people took part in our garden workshops.

"I have learnt that free food is all around us to eat and drink." - Workshop Participant

Bush Craft Activities

This year we facilitated a Bush Craft Club for 26 children. The children learned how to build, light, maintain and cook their own lunch over a fire and developed knowledge and understanding of how to survive and thrive in the natural environment. They also learned how to make herbal teas and the benefits of how to safely forage in the community garden, looking for plants such as wild garlic, nettles, blackberries and elderflower.

"My daughter came home and told us all about the different properties surrounding herbs and why you need to be careful when feeding birds. She gained a big interest." - Parent of Bush Craft Club participant

Circle of Soup

We also ran a 5-week AQA-accredited cooking course in the garden ran by Jane. Cook together in our 5 X 2.5 hour workshops, using inexpensive plant-rich ingredients and simple cooking techniques to create colourful, nourishing and delicious bowls of food. Each week will build your cooking confidence & flavouring know-how as you learn why eating a diversity of plants is not only good for you, but good for the planet and your budget.

• Week 1 - We made a Mediterranean-inspired bean soup and learned about The Microbiome
• Week 2 - We made a South Asian lentil dhal and learned about the connection between the Microbiome and ill-health
• Week 3 - We made a bean & chilli stew inspired by The Americas and learned how Ultra Processed Food affects us
• Week 4 - We made a East/SE Asian inspired Diversity Bowl and learned how fermented foods support our health
• Week 5 - We made a North African/Middle Eastern inspired tomato and egg Shakshuka, while learning about how sugar affects us.

"Circle of Soup has freed me up and made me worry less. I feel like I can now conjure something up with whatever is to hand, as well as asking people to join in and help me." - Course Participant