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Digital Subscriptions > Kitchen Garden Magazine > 259 - April 2019 > FOOD FROM THE FIELD

FOOD FROM THE FIELD

OUT & ABOUT

Dunkeld, 15 miles north of Perth, is a small place with a lot happening. Its population is only around 1,300, but its position at the gateway to the Highlands makes it a hub for people heading into the hills. When I arrived on a September Saturday, the main street was busy with shoppers and visitors, and the queue for the new artisan bakery – run by local celebrity Flora Shedden, of ‘Bake Offff’ fame – stretched out of the door.

The growing project I had gone to visit is a short walk from the centre of the village, so its vegetables don’t even clock up a single food mile. The Field supplies its 30-odd active volunteers for free, the remainder of its membership at a 20% discount, and paying customers through a twice-weekly stall. This is community gardening on a remarkable scale.

The view from the kitchen garden, as preparations for the Summerfest get underway

FIELD PROJECT

It all started 10 years ago, when the former owner of the land, a local lady who used it for horse-grazing, was approached by a housing developer; with houses on either side, it was an obvious target. She took objection to the tone of the developer’s letter and, being an organic gardener, decided that the best way to future-proof the land for the community was to give it in trust to the Soil Association.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: A Joy of Summer Veg expert Rob Smith has some top tips for success with courgettes every time Brilliant Brassicas! Former head gardener Sue Stickland explores our changing attitudes to brassicas and the many exciting new varieties available Flights of Fancy Gardener and nature enthusiast Ben Vanheems encourages us all to make room for butterflies on our plots And much more!