We took part in a Community Day at West Norwood Cemetery on 24 September to celebrate the patterns and colours of the surroundings. The free event included opportunities to sculpt clay figures, literally carve your name in stone, take a sketching class, and create beautiful postcards using ink from plants.
Lambeth Horticultural Society ran a Spring bulbs activity throughout the event, with demos on how to plant bulbs in layers in pots. Helena, pictured, ran eight very popular workshops in total. As you can see, she enjoyed the challenge and remained undaunted throughout.
We also ran a pop up shop with bulbs, organic fertiliser, slug wool and lots of other items, and offered advice to new as well as experienced gardeners.
Many thanks to Kim Hart, Activities & Community Officer for West Norwood Cemetery, for organising such a great event for the community.
Download Helena’s notes on Spring bulb planting here.
QUINCE RECIPIES
If you bought any of the delicious quinces on sale at the Community Day or from the Hut, here are two of our favourite recipes from the LHS archives.
Quince Marmalade
- 2lb 900g quinces
- juice of 1 lemon
- half a pint 250 ml water
- 2lb 900g sugar
- Peel, core & cut quinces into small pieces, or grate them.
- Put into a large pan with the water & simmer for about 30 mins until soft.
- Add lemon juice and stir in warmed sugar over a very gentle heat until sugar is completely dissolved.
- Bring to boil. Boil rapidly until setting point is reached.
- Pour into warmed jars, cover & store.
Quince Jelly
- 4 lb 1.8kg quinces
- 1lb 450g sugar to each 1 pint 500 ml juice
- 6 pints 3 litres water
- Wash quinces & chop roughly, including peel & core.
- Put in large pan with the water. Simmer very gently for 45 – 60 minutes until quince are very soft & pulpy.
- Strain through a jelly bag overnight. Next day measure the juice and return it to the pan.
- Heat very gently and stir in 1lb 450g sugar for each 1 pint 500ml of the juice, until completely dissolved.
- Bring to the boil & boil rapidly until setting point is reached.
- Pour into warmed jars, cover & store.