Written by: Angela Simms
On an uninteresting area of ground beside the clubhouse, we decided to plant a small vegetable garden. We are currently growing purple-sprouting broccoli, red chard, chives, garlic, celery, and a variety of herbs.
We use what we can in our own kitchen thus vastly reducing our carbon footprint associated with transporting produce to our club. Some of what we grow, for example rosemary, is also highly attractive to pollinators such as bees and butterflies. This helps increase the biodiversity around the clubhouse and provides a valuable food source for these important insects.