Author: Webmaster

July Plot Inspection

What the Trustees look for…

In July the trustees will look at plots to see if they are in good order, and producing crops:  

  • Are there crops growing?
  • Are crops being harvested and not left to go to waste? 
  • Are there are any safety problems like blocked or overgrown paths?
  • Is there evidence of rat activity?

It is a rewarding time of year to be on the allotments. Crops are starting to come in, and the birds are singing and the sun is shining (some times).

Plant B&B Sale 2026

Sunday, 31 May, from 2:00pm

We are having our annual Plant Bring & Buy Sale on Sunday, 31 May, from 2:00 pm. Each year we grow some extra seedlings to sell to our members and neighbours.  It’s always a great occasion, with some really good plants, home baking and drinks, entertainment, and our famous white-knuckle snail race. There will be useful stuff on sale from the hut, and a free tool sharpening service.

So, when you are sowing your crop seeds, please grow a few extra seedlings. There is always a big demand for sweet corn, courgettes and squash, salads, well grown greenhouse crops like tomatoes and cucumbers, broccoli, and crops that don’t take up too much room or require too much attention.

And please consider donating some home cooked snacks.

In an Emergency

How to tell them where we are

If you had to call an ambulance to Hollin Lane Allotments, would you know how to tell them where we are? It can be tricky to give clear directions if you haven’t thought about it beforehand.

Here are two ways to give clear directions that will bring help to the main gates:

  • Street Address: Our main gates are on the unpaved track off Hollin Drive LS16 5NE. The start of the track is next to 48 Hollin Drive LS16 5NE. It is a good idea to memorize that post code. Think ‘LS16 5North East‘.
  • What3Words: This is a free app for your phone that can pinpoint any location on earth with just three words. Just inside our main gate the What3Words location is ///pocket.loser.gone . A good way to remember this is to think about what happens when you go into a betting shop: “There is money in your pocket, but if you bet and you are a loser it is gone.“

If you are ever in an emergency situation on the allotments dial 999, and don’t be shy about asking for help. Holler if no one is near. If someone is down, you should stay with them and get someone else to open the gate and direct help to where you are.

Stay safe!

March Plot Inspection

Sunday, 1st March 2026.

For our first inspection of 2026 the trustees will look at plots to see if they are in good order:  

  • Is the soil is being prepared for planting?
  • Are crops being harvested and not left to go to waste? 
  • Are there are any safety problems like blocked or overgrown paths?
  • Is there evidence of rat activity?

It is a nice time of year to be on the allotments. Things are growing and the birds are singing and the sun is shining (some times).

Bean Recipes

Some of our favorites for all kinds of beans.

  • Borlotti Beans
    I struggle to find things that work on my plot, but French beans Borlotti beans are my favourite…
  • Broad Bean Salad
    Delicious and very simple.
  • Dried Beans
    It is not so hard to cook dried beans on your stove top.
  • Greek Baked Giant Beans
    Would our white “Aztec” beans work in this dish?
  • Mexican Refried Beans
    Frijoles refritos are easy to make, and Borlotti beans work really well.
  • Tuscan Beans
    My favorite bean dish, using our large white “Aztec” beans, or borlottis.

Artichoke Hearts

Detailed instructions

Marta Giralt Pujol has given us some of her recipes for artichoke hearts – the tender bits at the centre of globe artichokes.

Harvest the artichokes before they grow too big and before the top leaves start opening. Harvest the artichokes with about 15 cm of stem. Stems are edible and quite tasty; you simply need to peel the outer skin.

Peeling the Artichokes

  • Sharp short knife
  • Water
  • Ice cubes
  • A bunch of parsley or a lemon or water with a bit of flour.
  • Optionally, gloves as artichokes may stain if peeling loads of them

Fill a bowl with ice cubes, then add the bunch of parsley torn in two or squeeze the lemon in the water or do both. The lemon may leave more flavour than the parsley so use whichever you prefer. If you cook the artichokes quickly this step its not necessary.

Cut the stem, leaving about 8 cm with the artichoke. Remove any leaves left in the stem. Holding the artichoke with the tip away, use a sharp short knife to cut downwards from under the second level of leaves (counting from the base). Start cutting downwards from under the leaves then turn the knife 90 ° and keep turning the artichoke to cut the rest in the same movement. The exterior thick leaves can also be peeled from the bottom of the globe up. Either way it´s easier than peeling the leaves one by one. Cut the top of the interior leaves with a single horizontal cut. Peel the outer layers of the stem. If you want to remove any hairs (the ‘choke’) cut them out with a spoon or a melon baller. Keep the artichoke hearts in the bowl with water and parsley until they are ready to cook. Or use them quickly.

The pictures show clearly how to do it.

Cut the outer leaves from the bottom of the globe. If you find it hard peel the stem first, but I like to do it last because the stem turns black very quickly.

Keep peeling the darker outer leaves around the globe.

Here, the outer harder leaves have been removed.

Cut the tips off the remaining leaves.

Peel the outer layers of the stem (this stem is brown because this artichoke had been in water for too long while I was finding time for the pictures)

That’s it!

Marta Giralt Pujol

Artichoke Recipes

Members’ favourite globe artichoke recipes.

Fried Artichoke Hearts

Fry the artichokes you have just peeled…

  • Peeled artichokes
  • Olive Oil
  • Salt
  • Optional: Serrano ham cubes (if you find them in the UK) or serrano ham strips

Pat the artichokes dry with a kitchen towel and slice them in half or quarters.

Optionally, pre-cook the artichokes using a microwave or boiling for 5 min. This step is not essential, but the artichokes will be more tender inside by the end of the recipe. To cook in a microwave, place the artichokes in a plate slightly oiled, cover with a bowl or the microwave plate cover. Cook in the microwave for about 5 minutes, depending on the size.

Add olive oil to a small pan. Add enough to cover all the surface of the pan with a good thickness of olive oil. Heat the olive oil and add the artichokes turning from time to time. Add the ham (if any) and cook for a bit more until the artichokes have changed colour or browned to your taste. Lift them out and remove any excess oil with a paper towel.

Salt to taste and enjoy!

Marta Giralt Pujol

Marinated artichoke with pomegranate

Cold slices of artichoke

Mix olive oil, lemon juice and salt to taste in a bowl. Slice the raw artichoke hearts thinly and add them to the olive oil and lemon juice. Mix well and ensure the mix covers the artichokes.

Place the artichoke heart slices flat in a plate and add the pomegranate peas, grated Parmesan and grated lemon peel.

Marta Giralt Pujol