April 2016 saw the publication of Sow, Grow and Eat AKA the green book. This was a book that was actually quite quick on the heels of Plant Pot tales-the yellow book.  As such, there was a similar format. The first third is about the allotment, the different lessons learned and a continuation of what was recorded in the yellow book. The rest of the book concentrated on recipes and what could be done with allotment produce.

The green book was borne out of my experimentation with a preserving pan. I had made jams, jellies, chutneys and pickles. These were shared with friends, family as well as colleagues. It was interesting to think about what could go into a preserve to make extra-ordinary, to make something that stood out from what you find in a supermarket.

There are a few recipes that are actually dedicated, are in honour of colleagues and friends. A couple, come from the physics department and an attempt to be as creative as possible.

As with the yellow book, I tried to make the recipes as simple as I could. I don’t believe in making things complicated, preventing people from accessing and then not enjoying anything. The recipes are all experiments though; all of them are open to interpretation, improvement and extension.  From time to time, I do look through the book and remind myself of the different things that I have made. It does rather encourage me to try and extend the variety, to do more experiments once I have the plot up and running again.

I do believe that I will write another cook-book type of book. It is sat on my desk, waiting for me to flesh it out.