Im sure many of you will have already seen this, or heard of it, however i thought id pop this link up for anyone who hasnt. https://www.gbnews.com/news/britain-stage-biggest-ever-war-simulation-whole-country-ready-war-ready Sound familiar? im sure the plandemic lockups were only for 3 days initially! Itll be interesting to see if this actually goes ahead and what will come of it. Meantime, incase it does go ahead, perhaps itll be a good idea to grab a few extra bits and squirrel them away, to save the panic everyone had before. If you have all your ducks in a row, it will make you feel more at ease.

Greetings all sorry I’ve not posted but I’m working with many others on s new food system One that involves a lot more fresh produced food Fruit vegetables dairy eggs milk and a little grain not all the processed crap from supermarkets Please share what your growing what challenges you have the successes the failures the good the bad and the different This is a great time of year to pick and select seeds both essential to our overall success and survival Please share this group to your friends where ever they are in their growing journey 🙏🙏

My single pumpkin plant spawned three pumpkins. The first and second grew to about 8 inches but failed to mature, and went squidgy. The third one has grown really big and is quite firm. However, I didn't properly support it and 10 days ago it snapped off the vine. It appears to be undamaged (phew!) and when it snapped off, it was yellow. I have placed it on a 2 inch thick piece of wool in my conservatory, to hopefully ripen. It has started to turn orange, so this appears to be working. The skin is still firm to the touch and I am turning it every three or 4 days to try to get it to ripen evenly. Here's my question: How will I know when it is properly ripe enough to eat? I've never grown them before, so thanks for any help.

You will have already started winter plants off, so do you have anything on go? I only have some purple kale and winter lettuce varieties. I think i might do some mustards. I do have perennial kales and welsh onions in residence too.

A great seasonal dish Courgette Spaghetti with Tomato, Garlic and Basil Fresh, inexpensive and naturally gluten-free. Serves 2 as a main course. Ingredients * 3 medium courgettes * 250g cherry tomatoes, halved * 2 cloves of garlic, finely chopped * 1 small onion, finely chopped * 1 tablespoon olive oil * A handful of fresh basil * ½ teaspoon dried oregano * Salt and black pepper * A squeeze of lemon juice * 30g grated Parmesan, optional Method 1. Wash the courgettes and cut off both ends. 2. Use a spiralizer to make long spaghetti-like strands. If you don’t have one, use a julienne peeler or cut the courgettes into thin ribbons. 3. Warm the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 3–4 minutes. 4. Add the garlic and cook for another 30 seconds without allowing it to burn. 5. Add the tomatoes and oregano. Season with black pepper and a small pinch of salt. Cook for 5–7 minutes, until the tomatoes soften and form a fresh sauce. 6. Add the courgette spaghetti and toss it through the sauce. Cook for just 2–3 minutes. It should be warm but retain a little bite. 7. Remove from the heat. Add the torn basil and a squeeze of lemon juice. 8. Serve immediately, topped with Parmesan if desired. Top tip: Don’t overcook the courgette or it can release too much water and become soft. For a more filling meal, add mushrooms, cooked lentils, chicken or sustainably produced minced beef. Suggested social caption: Courgettes are in season! 🌱 Turn locally grown courgettes into a fresh, colourful meal in minutes with our courgette spaghetti recipe. Buy real food directly from farmers, growers and producers at FoodFindersHub.com #FoodFindersHub #RealFood #SeasonalEating #CourgetteSpaghetti #BuyLocal #SupportFarmers