Revd Sue lead a refurb and refresh of the Garden of Remembrance on Saturday 29th June, what a wonder job they have done.
Roy will be managing it going forward to keep it looking spick and span.
LEAVE THE LEAVES
Falling leaves are the first signal of the arrival of the autumn season. Many see this as an additional chore, as they would tend to rake leaves and throw piles of them away.
Instead, consider leaving leaves on your lawn. Dead leaves are an important part of the natural cycles of plants and soil.
Plants emerge from the soil, die, decay, and return to the soil, providing carbon that contributes to the soil ecology and encourages healthy microbial activity.
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The removal of dead leaves from this cycle can actually diminish the soil's health.
Then, what are you supposed to do instead? Because large heaps of leaves can cause dead grass patches in your lawn, it would be ideal to mulch them and spread them evenly across your yard. Mulched leaves can also be piled around the bases of trees or on top of flower beds and gardens. This will help insulate the soil over the winter, protecting the soil's microbial life.
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If you don't want to repurpose your leaves from your lawn and are really considering removing the leaves, think of composting them instead of throwing them away. If your city does not offer a composting facility, then consider starting a compost at home
Food waste
​Food waste facts and statistics
A third of all food produced globally is thrown away. The UK wastes approximately 9.52 million tonnes of food every year. The average household spends £470 on food that ends up in the bin every year.
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The UK produces the largest amount of food waste in Europe.
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'Most things can be frozen, so if you've got leftovers, or things approaching their use by date, whack them in the freezer. Don't forget to label them so you know how long they've been there.'
FREEZING TIPS:
Divide up bigger dishes so you can easily dig out a couple of portions at a time. Grate hard cheese before it is frozen and give defrosted skimmed milk a good shake before using it.
Eggs cope well in the freezer with a bit of prep. Beat until blended, pour them into freezer containers and label the containers with how many eggs are in each before freezing.
Do you have any tips to share to combat food waste?
Please let Pam know Thank you
ECO EQUIPMENT
During half-term Toby and Alice borrowed our bat detectors, which were funded by BBOWT. They were eager to use them after joining us on one of our summer bat walks.
Toby said:-
Using the bat detectors at half term was really fun we heard them eating and it was cool.
Alice said:-
Thank you for letting us borrow your bat detectors, it was really fun finding bats and hearing them eating insects like the man taught us when he came to church.
If you would like to borrow the bat detectors or any of the other equipment funded by BBOWT- litter pickers with gloves, or binoculars – please contact Pam in the office
Grass Cutting
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The churchyard is looking good at the moment. Take a moment to sit and listen to the wind in the trees and teh birds singing.
Vegetable double bubble
There are many vegetables and herbs you can grow indoors using parts of the produce you would throw away and this can save you money the next time you go grocery shopping.
Celery
To grow this healthy snack at home, cut off the base of the celery and leave it in a bowl with a little bit of warm water. Keep the bowl in direct sunlight, and in a week, your celery base will start to grow leaves.
Transplant the celery in soil and watch it grow!
Romaine Lettuce
Similar to celery, keep the base of your romaine lettuce in a bowl with a ½ inch of warm water.
Leave it to sit in direct sunlight, and in a week or two, your lettuce stem will produce fresh, new lettuce leaves for all your great salads.
Transplant your lettuce to soil to continue growing. They should be full grown in three to four weeks. This process works for Bok Choy as well.
Garlic Sprouts
Are those tentacles?! Nope, those long green things growing out your garlic are green shoots. You can put them in a little water, under a lot of sunlight and grow a bunch of garlic sprouts. They are milder in taste than garlic cloves and are great in salads, pasta and as a garnish.