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Greener Kirkcaldy

Going Greener Together

Competition: Design Climate Action Fife’s new website!

Competition: Design Climate Action Fife’s new website!

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Competition: Design Climate Action Fife’s new website!

Posted on 22 March 2021 by Steven

We are looking for proposals to design and create an exciting new website for the Climate Action Fife project.

The website will be used to give information about our partnership, funding and activities, share our journey, learning and achievements, and inspire others to take action on climate change, both within and out with our community.

The winning designer will win £1,000, payable on completion of the project. They will work with the Project Steering Group to develop and finalise the website.

How to enter

Visit the website brief here:

Climate Action Fife Website Brief

Proposals should be submitted by email to Lauren Brook, Communications + Engagement Team Manager: lauren@greenerkirkcaldy.org.uk. Any questions can also be directed to Lauren.

Proposals should include:

  • The approach you would take – how would you plan this project
  • Core features – what features do you think would be good for the site other than those already mentioned
  • Simple mockups of the proposed site and draft navigation
  • Project timeline and key timelines
  • Examples of previous work

Deadline for proposals: 16th April 2021.

Proposals will then be assessed by the Project Steering Group and the winning entrants contacted.

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March at Ravenscraig

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Food & GrowingArchives

March at Ravenscraig

march at ravenscraig - daffodils
Posted on 24 March 2021 by Steven

Our Sessional Worker Jackie talks about what goes on in March at Ravenscraig Walled Garden in her latest blog. 

At last, we can see real signs of spring! At the back of the orchard in the sheltered area in front of the wall, the daffodils and crocuses are blooming. Herbs are starting to grow, and the wild garlic is coming through. While it’s still cold and often windy in March when the sun shines you can feel the warmth on your back, and it feels like there is hope for the growing season to come.

Things start to get a bit busier in March at Ravenscraig. We prepare the beds for growing to ensure our seedlings get a good start. This year Carol and Ross have been replacing the edging around some beds on our older plot and reclaiming an overgrown area so that we can have additional growing space.

After last month’s snow melted, the garlic and broad beans that we planted in the autumn suddenly put on a burst of growth. Planting these in November means that they remain dormant initially and then as soon as the days get longer and there is some warmth in the spring sunshine, they start to sprout. By taking this approach, we should get an earlier crop of both.

Seed sowing also starts in earnest in March. Swiss chard, spring onions, beetroot and spinach can be sown. If you have a polytunnel or a greenhouse (or a windowsill) it’s advisable to start them off inside as there is still the risk of frost at the moment. Towards the end of the month, you can sow carrots and beetroots directly into the earth. There is still time to sow peppers and tomatoes indoors before the end of the month.

grown your own at home kit - tomatoes, chillies and peppers

march at ravenscraig - purple sprouting broccoliI noticed signs of the rhubarb starting to grow this week and am looking forward to the first rhubarb crumble of the year. While I’m waiting for this though I will be harvesting my favourite spring vegetable – purple sprouting broccoli. This is an annual treat that patiently waits in the vegetable bed through the autumn and winter, bursting into life in March with the tender purple sprouts.

Another seasonal treat is wild garlic, found in shady or wooded areas. You can’t miss the smell if you’re out walking. To harvest it you should take the smaller leaves (the bigger ones can get a bit stringy and bitter) but leave the roots behind so there will be more next year.

It makes a great pesto which is very versatile – use it on pasta, as a salad dressing, swirled in soup or in a toasted sandwich with soft cheese or tofu. It will keep in the fridge for a week or so if sealed tightly.

Wild garlic pesto

100g wild garlic leaves (about 2 large handfuls, use smaller ones)

50g Parmesan (or similar hard cheese) grated

50g pine nuts (or walnuts or hazelnuts) toasted in a dry frying pan for about 5 minutes until golden

olive oil (sunflower or rapeseed are alternatives)

lemon juice, to taste

salt & pepper (add chilli flakes if you like a bit of heat)

Method

Rinse the wild garlic and place in a food processor with the parmesan and a pinch of salt. Blitz until it turns into a paste. Add the nuts and blitz more, then add the oil until you get the consistency you want. Season and add a squeeze of lemon juice to taste. Spoon into a jar and cover with a layer of oil to keep it fresh then seal tightly and keep in the fridge.

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Energy Action Scotland Fuel Poverty Awards 2021

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Energy AdviceArchives

Energy Action Scotland Fuel Poverty Awards 2021

Posted on 26 March 2021 by Steven

We’re delighted to announce that our Cosy Kingdom Project Manager Bruce McCall won the “Exceptional People, Exceptional Times” award at the recent Energy Action Scotland Fuel Poverty conference.

This year Energy Action Scotland wanted to recognise and share the contribution made by exceptional individuals who went above and beyond to help vulnerable people and communities during Covid-19. Bruce was up against some amazing people nominated from organisations across the whole of Scotland.

Bruce was nominated for his work leading Greener Kirkcaldy’s energy advice team and coordinating the Cosy Kingdom partnership, supporting those in Fuel poverty across Fife.

At the start of the pandemic, Bruce mobilised our Cosy Kingdom team to support those needing support by quickly and smoothly adapting from doing home visits to offering telephone advice instead. He was also successful in applying for extra funding to provide crisis support to people struggling across Fife.

The Cosy Kingdom team have helped more than 2,000 households over the course of the pandemic.

On receiving his award Bruce said: “I am extremely honoured to be put forward and receive this award. Although this was an individual award, I truly feel this is a team award. Without the hard work of the Greener Kirkcaldy and Cosy Kingdom teams, I would not have been recognised for my work in fuel poverty. Thank you to everyone involved for all of your amazing work supporting people in Fife this year. “

Our other nominees

We’d also like to recognise the two other staff members who were nominated at the awards – Admin Assistant Pat and Handyman Gary.

Pat took responsibility for ensuring the Cosy Kingdom service ran smoothly during the pandemic. Pat set up all the new systems that this required, including diverting telephone lines to ensure a seamless transition. Pat was also responsible for setting up some of our crisis support provision early on in the pandemic including a mobile phone project and our partnership with the Fuel Bank Foundation.

On her nomination Pat said: “Cosy Kingdom is a tight knit team of dedicated workers who always strive to go the extra mile when supporting people living in Fife.  It was lovely to be nominated for an individual award but I am just one of the many cogs in the Cosy Kingdom wheel.”

During the pandemic, Gary provided a ‘reduced’ handy service to the most vulnerable households. He also helped deliver our crisis support, travelling across Fife to ensure people in crisis or those who were shielding were kept topped up and on supply, as well as supporting Greener Kirkcaldy’s Community Meals to Go, Community Fridge and Lang Toun Larder.

Gary said: “I’m very humbled to have been nominated for this award and delighted to know that Bruce has won. What Cosy Kingdom has achieved has definitely been a team effort. Bruce’s win highlights his excellent leadership of the project and the team.”

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Spotlight on Earth Hour

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Spotlight on Earth Hour

earth hour
Posted on 26 March 2021 by Barbara Brown

Our Media Volunteer Barbara explains what is Earth Hour and how you can get involved in her latest blog.

Saturday, March 27th, is Earth Hour, a global lights-out event which takes place every year on the last Saturday of March, and inspires millions of people across the world, to turn out their lights in support of Planet Earth.

Organised by WWF, the first Earth Hour took place in Sydney in 2007. Now Earth Hour has become one of the biggest movements in support of the environment, taking place in over 180 countries every year.  By bringing people together to raise awareness of climate change, WWF believes that Earth Hour can be a major driving force in bringing about Governmental action on the climate crisis.

How Did it all Start?

In 2007, WWF called on people across the world to switch off their lights at home, to bring public attention to the climate crisis. Since then, millions of people have been switching off their lights every year, to mark Earth Hour, throwing buildings and whole streets into darkness, to raise awareness of climate change and the need for urgent action.

Earth Hour 2021

This year’s Earth Hour takes place at 8:30pm on Saturday 27th March, and in addition to turning off your lights, WWF are calling on people to participate in an Earth Hour ‘Virtual Spotlight’,  where WWF will be posting a very special Earth Hour video, and asking people to share it on their social media pages, to put the Spotlight on planet Earth.  Their aim is to make it the most-watched video across the world and get people talking about climate change.

There are also other ways you can get involved, including taking part in an online event or learning more about nature loss and climate change.

WWF Scotland are asking people all across Scotland to use the hour to help create the Great Scottish Canvas with them. They are asking people to paint the picture of the future they want to see, tell the story of the Scotland that we want to be.

The Great Scottish Canvas is a creative call out to the people of Scotland and will channel our hopes for a better future. We are asking Local Authorities to share this call out with employees, representatives, partners and constituents in your area and ask them to use this year’s Earth Hour to paint a picture, craft a poem, doodle or write something which illustrates the future Scotland they want – a future where we tackle the climate and nature crises and create a greener, fairer future for all.

Find out how you can take part here.

Find out more about nature loss and climate change here.

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A great job opportunity: Administrative Assistant (part-time)

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Climate ActionArchives , CommunityArchives , Energy AdviceArchives

A great job opportunity: Administrative Assistant (part-time)

Posted on 26 March 2021 by Steven

Greener Kirkcaldy is a community-led charity, development trust and social enterprise, working locally to combat the climate emergency, tackle fuel poverty and food insecurity, and bring people together for a more sustainable Kirkcaldy. We run a wide range of projects: tackling climate change and social injustice, and bringing our community together.

We are looking for an enthusiastic and organised person to join the Cosy Kingdom team. Cosy Kingdom is a partnership between Greener Kirkcaldy, St. Andrews Environmental Network and Citizens Advice & Right Fife. It offers free and impartial energy and debt advice, which is available to all tenants and homeowners across Fife.

Due to Covid restrictions, this position will involve working from home initially but you must be available to work Mondays and Fridays after completing training.

Part time, fixed term to 31st March 2022 initially with possibility of extension

Reporting to the Office Manager, you will work closely with the Cosy Kingdom Administrator. You will have a strong track record of working in administration and dealing with members of the public. You don’t need to be an expert on fuel poverty – we will provide training and you will be supported by a great team. You do need to be keen to learn and passionate about making a difference to our community and the environment.

Job description (Word Document)

Person specification (Word Document)

How to apply

Application forms should be submitted to jobs@greenerkirkcaldy.org.uk by 5pm on Monday, 12th April 2021. All applicants must use the application form – we will not accept CVs.

Application Form (Word document)

Interviews will take place on Wednesday 21st April 2021.

For informal enquiries about this post, please contact Dianne Girvan, Office Manager, on dianne@greenerkirkcaldy.org.uk .

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How to make Rhubarb Crumble

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Climate ActionArchives , Food & GrowingArchives

How to make Rhubarb Crumble

rhubarb crumble
Posted on 31 March 2021 by Steven

Our Community Chef Iain shares how to make Rhubarb Crumble in the latest of his “How to make” series.

Spring is here….let’s take a look at what is in season!

This is the time of year where we move away from winter produce and start to cook with the spring offerings. Fresh fruit is one thing we don’t have a lot of during the cold months and rhubarb is one of the first that is available now and makes a great crumble, chutney or jam. Flavours that go well with rhubarb are ginger, orange, cinnamon and vanilla. Remember when cooking rhubarb, the amount of sugar required will vary according to how sharp the rhubarb is so it is important to taste as you add sugar. If you have rhubarb in your garden or see it at the shops, why not try making a rhubarb crumble?

Rhubarb crumble recipe

To make the filling

500g Rhubarb cut into 2-inch pieces

100g (approx) Castor Sugar

  1. Remove leaves, wash and prepare the rhubarb by cutting it into pieces
  2. Add the rhubarb to a small pot and add a splash of liquid. You can use water, apple or orange juice
  3. At this stage add any other flavours that you are adding, some finely grated fresh ginger goes well
  4. Put the heat on low and bring to a gentle simmer for about 10mins, more liquid will be released as the rhubarb cooks
  5. When the rhubarb is tender but still holding its shape, gently remove from the cooking liquid
  6. Add half the sugar and dissolve over medium heat and taste, add as much sugar as required to taste
  7. Now increase the heat and reduce the liquid until it is a thin syrup consistency, return the rhubarb to the liquid, then cool

To make the crumble topping

140g Self-raising flour

80g Butter or Vegetable Spread (Chilled)

50g Demerara or Castor Sugar

Some chopped nuts, orange zest or oats are a nice addition

  1. Dice the chilled butter and add to the flour in a bowl
  2. Gently rub in the butter with the flour until it resembles breadcrumbs
  3. Add any other ingredient into the topping and mix gently

To assemble the crumble

Pre-heat oven to 200°C then choose a suitable ovenproof dish so that the rhubarb (not liquid) half fills the dish. Then pour some of the syrup over slowly so that it is just below the level of the rhubarb. Sprinkle a good layer of the crumble topping over and bake for approx. 30mins or until golden.

Any leftover syrup can be chilled and used for up to 5 days to accompany ice or even a good addition to a cocktail.

You can view all our recipes here.

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