Due to illness only 2 members turned up today, so as a matter of precaution, I chose a menu full of vitamin C, anti oxidants and antibiotic properties, Garlic, Nasturtiums, Tomatoes, Onions to name but a few.
We turned a lovely Butternut squash and the kale (well massaged with oil) into a curry which we had with rice and a flat bread (as per my 2nd cookery book)
All the vegetables from the allotment that we harvested and were left, were turned into a salad. Cucumbers, Tomatoes, Carrots, Dill, lettuces, edible flowers borage, cornflowers, marigold and to top it up nasturtium leaves and the flowers stuffed with cream cheese. Yumm!