They got to hold beetroot and parsnips, and saw the tiny seeds that they had grown from. And I left them with a bag of autumn onion sets so they could all go out and plant one in the school's raised beds.
This is my first year with an allotment and what a big learning curve that has been! It isn't just about adapting to having more space and sowing a few seeds, but preparing for every pest and disease possible. This year I wasn't prepared, because in my sheltered garden at home I had never experienced blight, white fly, rust and countless others. Next year I will be planting hardened seedlings behind a fortress of protective netting.
I need to do a lot more planning too, so that I am ready to plant at the right time. Taking on the allotment in March meant I was diving straight in, whereas this year I want to make sure I am better prepared for spring.
At the beginning of the season I would bring home a lettuce or some stir-fry veg in a carrier bag and pop it in the fridge and half the time it wouldn't get used.
By summer I had worked out a better system. As soon as I got home I would wash the greens, spin them dry and pack them in re-sealable freezer bags. The freezer bags, although plastic and disposable, worked well because I can squeeze most of the air out and the leaves keep fresh for several days. This way people would grab a few leaves for a sandwich or stir-fry and nothing got wasted.
The biggest pumpkin will be carved tomorrow ready for Halloween. Happy trick or treating :-)