In this weeks update.... 8th September - potato harvest this coming Friday (12th) from 12 noon

Our latest news for September 8th 2014

http://us8.campaign-archive1.com/?u=3115fe31da281e234eed8a9d5&id=dfcaf8e53d

In this weeks update....

Produce this week
Planting and harvest sessions
Guardian article on struggles and rewards of local food - The Oak Tree Low Carbon Farm
Communigrow Logos
Case study of Farnham Local Food

Please go to

http://us8.campaign-archive1.com/?u=3115fe31da281e234eed8a9d5&id=dfcaf8e53d

to read more

We will have a mass effort on our potato harvest this coming Friday (12th) from 12 noon.

Latest numbers are 8 people coming from South East Water and we shall be 6 or more. The biggest input so far and thanks in advance for all who come.

Other corporate news is that we shall be taking some of our veg (and project) to the Lloyds Bank Charity Day at Loseley Park near Guildford this Thursday. All part of the School for Social Entrepreneurs and their fab support for positive thinking. For more info go to http://www.the-sse.org/schools/19/sse-london/177/fellowship-start-up-course

On our Potatoes..... 'Bintje ' a dutch/Belgium variety. It is used for boiling, baking, and for French fries and potato chips. Craig Lindquist says...
"But this missive is about potatoes and specifically an heirloom Dutch variety called “Bintje” (Pronounced “ben-jee”). “Bintje” or “Miss Bintje” as it was known at its introduction in 1910 was the work of a botanist schoolmaster named Kornelis Friesland. Master Friesland used potatoes as a hands-on teaching tool in his classroom to illustrate the principles of plant genetics and cross breeding. He named each resulting hybrid potato after one of his children of which he had nine. But when he produced the tenth hybrid potato in ~1905 (a cross between Munstersen and Fransen) he found inspiration in his best pupil, Miss Bintje Jansma. And one might say that the rest of the story is “potato history.”

Today Bintje potatoes are the most widely grown yellow-fleshed potato in the world. Farmers appreciate Bintje’s productivity and its tolerance to a wide range of soils. Commercial produce firms like Bintje for its storage ability and its good looks. Even on close inspection a Bintje is smooth and well rounded. Plus its skin has a silk-like finish. But where Bintje truly excels is in the kitchen. Its starch solid content of ~20% puts it in the middle of the ‘wax vs flour’ spectrum and thus they can play either role. And most important is that the flavor of a Bintje is exceptional. Some describe it as having a unique light, nut-like flavor. I don’t taste that note but I agree that it is an exceptional spud."
Vegetables of Interest, 2008. - Perhaps essential reading
(http://vegetablesofinterest.typepad.com/vegetablesofinterest/2008/07/bintje-potatoes.html)

As a 'Friend' of Communigrow

As some may know we are entering an exciting season. Not only do we have monster pumpkins but we have many ideas to match... scary stuff. So we need friends, lots of them as we shall soon be growing on the whole field of nearly 6 acres, and that will be a lot of veg, and craft, and ideas!

As a friend you may express your interests
in our charitable project
either as a growing plot for
fresh fine veg or as a place
to learn and have some fun
or
as a method to explore your
own ideas - produce, craft or learning

You do not need to live locally in Larkfield or Ditton to be a 'friend'.

In future there will be many
rewards only available to
our friends as they will
propel the project forwards.

Go tohttp://communigrowcsakent.blogspot.co.uk/2014/09/as-friend-of-communigrow.html
Print out, complete and return
to us as an image or PDF file, join@communigrow.org,

thanks