Bent Pine Community Garden Mural

We have had two design workshops and the design for the mural will be presented by the artists on Sunday 9 September at 10.30am.
We hope to begin painting the wall on Saturday 22 September. It will take about 2 weeks to paint.
We need plenty of helpers so come along and be a part of the fun!
We have had the pleasure of weekly harvests of various greens over the winter and we continue to add seedlings to the garden.
One unexpected harvest has been of stinging nettles growing wild (i.e., weeds).
Here is a tasty soup recipe that we have made courtesy of a River Cottage recipe

Nettle Soup

 Prep 10mins Cook 20mins Serves 4


Wearing rubber gloves, sort through the nettles, discarding anything you don’t like the look of and any thick stalks. Wash the nettles and drain in a colander.

Melt the butter in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.

Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.

Remove from the heat. Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.

Ladle into warmed bowls and float a teaspoonful of creme fraiche on top. As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco.


Half a carrier bagful of stinging nettle tops, or fresh-looking larger leaves

50g butter

1 large onion (or a dozen crow garlic bulbs if you want to be truly wild), peeled and finely chopped

1 litre vegetable or chicken stock, or even light fish stock

1 large potato, peeled and cut into cubes

1 large carrot, peeled and chopped

Sea salt and freshly ground black pepper


2 tbsp crème fraîche

A few drops of extra-virgin olive oil

A few drops of Tabasco

1 thought on “Bent Pine Community Garden Mural

  1. Barbara Washington

    Sounds tasty…I am assured that the stinging part disappears with cooking…thank you

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