The Tree Reopens!

Written by Francesca Paini. The Tree Student Volunteer Welcome back to semester 2! As things slowly pick up again, The Tree too has reopened. We have moved to delivery only to comply with lockdown rules and cancelled the delivery fee for the moment being. As usual, the shop is open from Monday to Sunday 9pm, deliveries on Wednesday the following week.  Many of you might have alreRead More…

The Tree (Except Veg Bags) Slowing Down Over Winter

Winter is here and The Tree is set to slow down. Except for veg bags, which will continue throughout winter, the last day of orders is Sunday 6 December. The Tree will be completely open after the winter break and receiving orders again from Monday 18 January. Veg Bags are still on offer through the holidays – delivery only – no extra cost. If you are soon set to leave, you will be mRead More…

Pesto galore

Making pesto Edible Campus volunteer Isabelle Low writes: Hooray! The hungry months are over; and we are now starting to have to deal with seasonal gluts instead. I have a little veg now (courgettes and lots of salads), but by no means a glut. But my herb garden needs hard picking to keep it under control. So I’m making lots of different pestos. Although traditional pesto genovese iRead More…

Eating dandelions

Edible Campus volunteer Isabelle Low writes: Annoying weed or good for the environment? Bumble bees, beetles, birds, butterflies and a host of other beneficial insects all look to the dandelion as a source of nourishment in early spring. It is not a preferred food, but it does help fill the gap when other sources are not available and in spring dandelions exist in abundance. But
itRead More…

Lots of Rhubarb!

Edible Campus volunteer Isabelle Low writes:
Lots of rhubarb in all the Edible Campus gardens at present: fresh and juicy.  As well as rhubarb crumble, why not try making rhubarb chutney?
This recipe is not sweet but it is punchy. I also make it later in the year using plums and then apples.
I had about 500g of rhubarb; to which I added a shredded onion and quite a lot of shredded garlic,Read More…

Another two nettle recipes

Edible Campus volunteer Isabelle Low writes: Here is a further recipe using seasonal nettles. Thanks to Lindy Maclean for sharing this recipe. Ingredients 200g freshly picked nettle tops 1kg granulated sugar 40g
citric acid (1 tsp of citric acid = 4 tbsp lemon juice). 500ml
water Sterile
glass bottles with tops, either screw or cork Instructions Step
1: Collect, washRead More…

What to eat in Spring

ChervilLovageNettles Edible Campus volunteer Isabelle Low writes: as I posted last month, we are now into the hungry months when locally sourced fresh veg is hard to come by. So let me introduce you to the new growth in my herb garden: chervil, which springs up far ahead of parsley and can be used instead. And lovage which tastes a bit like celery so can be used a lot in soup. I’m cropRead More…


By Isabelle Low Come spring, the winter crops of cabbage and kale and leeks have bolted and the stores of potatoes, onions and roots are running out. Spring vegetables have only just been sown and won’t be ready to harvest until May and June.   Eating in the hungry months in medieval times was both hard and uninspiring – a diet dominated by old potatoes, cabbage and wormy apples. PresRead More…

What to Eat Now – January

Are you
doing Veganuary?  Good for you! A few
suggestions.  On a vegan diet, it’s
really important to make sure that you eat a balance of 50% vegetables and
fruit, 25% protein (beans or nuts) and 25% good carbohydrates (wholemeal rice or
wholemeal pasta) plus a bit of oils (olive is best). Please
consider carefully before you buy out of season or exotic plants which have
beRead More…

Edible Campus Christmas Vegetables

By Isabelle Low Whether your
centrepiece is a turkey (hopefully organic and free range) or like me a stuffed
portobello mushroom, there needs to be a lot of traditional vegetables as
supporting cast. Let’s first
think of a huge tray of roasted root vegetables. Parsnips: so good
chopped length wise and roasted.  Beetroot: ideally
multiple varieties, quartered and roasted
Read More…