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June 2, 2014 / Burgess Park Food Project

A veritable feast

Barbecued plantain with Rwandan chilli oil, home made Galician chorizo, salads of wild leaves, smoked cod puree, Asda trifle and numerous other home made and shop bought victuals were washed  down with lashings of iced lemonade pimms garnished with borage flowers and burnett.  A delicious day of friendly locals, sunshine and a little light gardening. Thanks to everyone for all the lovely food and great atmosphere.2014-06-01 14.06.17 2014-06-01 12.46.05

2014-06-01 15.52.53 2014-06-01 14.13.09

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