field kitchens through September and October - For dates 'accept' and request a calendar.

Field kitchens through September and October - For dates 'accept' and request a calendar.

A chance to discover more of our fresh sustainably grown veg and our session work with schools and groups.

For dates and times 'accept' and request a calendar. Theses are not events for the general public and  we work on an invite basis for this development work.

email Richenda at kitchen@communigrow.org

call 07806 708 386

Wed 23rd September      16.00
Thurs 1st October             16.00
Tues 6th October               16.00
Friday 9th October            10.30 – 14.00 
Saturday 10th October    15.00 
Tuesday 13th October     14.00 – 16.00

We have our key field workers to talk to along with charity secretary to discuss support and donations
As for the food, it entirely speaks for itself. Seasonal, Fresh & grown/distributed with both environment and social care in mind throughout. 

These include the new Bradbourne Low Carbon, Wildlife habitat and study, our all weather classroom and inspiring social enterprise and development ….. and more that our field of 5 acre may provide such as craft and creative arts.

A reminder that we provide all our developing sessions for schools and groups entirely FREE OF CHARGE - it is our charitable purpose to provide such and all support for our essential funds is most welcome. see below.

As a charity you may help us via 

We desperately need your old seeds, pots and trays to plant up for this season. As you can imagine with that much ground to cover we need a lot!

You Donate direct via our Charities Aid Foundation page at: Communigrow donate HERE

Do not forget to complete the Gift Aid as this makes a huge difference.

Registered Charity Number 1159534 COMMUNIGROW

We aim to introduce 'themes' for events such as............

• instant kitchen recipes - recipes to test and trial at our kitchens at the field to showcase our fab quality veg
• Seasonality of vegetables production and how it creates natural opportunities for variation of diet and awareness of natural systems that may be taken away by imported goods. This naturally drifts into food miles and use of large volume - high carbon heated growing.
• Mario's 'Language of Food'
• Demonstrations in food and craft
• social enterprise
• Flowform water sculptures
• appropriate technology
• Bee and bee care
• Wildlife habitat creation and study
• our education strategy
• development of our market garden and 'Larkfield and Ditton Local Food'

A few ideas for field kitchen menus, all using Communigrow produce:

Warm Salad of Squash and Mushrooms

Squash, Sweetcorn and Bean Soup

Carrot burgers

Tomato and tarragon soup

Spinach and feta wraps

Kale and gorgonzola with pasta

Courgette fritters

Squash/courgette curry

Rhubarb Drop scones

Squash and celery risotto

Panzanella – tomato and bread salad