Freelance opportunities at Shettleston Community Growing Project
Funding has been secured to offer freelance work to suitably qualified and experienced Children/Youth Workers and Community Gardeners.
Children/Youth Workers - applicants should be both experienced youth workers and gardeners/food growers. Hourly rate of £12 or £15 dependent on experience and responsibility.
Community Gardeners - applicants should be experienced horticulturalists and food growers. Hourly rate of £15.
Please note: the workers will not be employed by the SCGP but will be engaged on a freelance [self-employed] basis to carry out specific services for agreed hours.
Growing Together in 2017
Our plots are ideal for gardening novices, children, older people and people with disabilities. We provide a welcoming and supportive environment where people can make friends and share information and resources.
We have a few remaining plots available for those who wish to grow their own food. No experience needed as help will be on hand.
Carrot Apple Ginger Soup
- 1 tbsp extra virgin olive oil + more for garnish
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp fresh grated ginger
- 1 large apple
- 4 or 5 large carrots, peeled and chopped
- 4 cups vegetable stock
- pinch of nutmeg
- salt and freshly ground black pepper, to taste
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple of minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable stock, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more stock. Serve and garnish with freshly ground pepper and a drizzle of olive oil.