One of the projects at the croquet club this year has been making a soil store. Over the last few days Frank - the store's designer, construction engineer and general factotum - has, with members' assistance, been constructing bars over which the tarpaulin can be stretched without gathering pools of water. So now we have a soil store built to outlast all but our very youngest member (and, at 15 years old, probably even her!).
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Now tell us - what do you do with all that dirt?
ReplyDeletePS I like the new French verb in the labels.
ReplyDelete'Croquer' - to make a cheese and ham toastie.
I'm glad Marcel admitted to not knowing what you do with it either! So I'm not alone in wondering "Why?".
ReplyDeleteAnd I like -
ReplyDeleteêtre (joli) à croquer - to be pretty as a picture
(as opposed to being happy when you play croquet!)
or 'good enough to eat' ?
ReplyDeleteThe dirt as you call it, Marcel, is high quality top soil. When the lawns are de-thatched (in rotation each winter) the soil is used for top dressing. But as an gardener in your student days you'd know more about that than I do.
ReplyDeleteSorry about the croque, Monsieurs. I've remedied it otherwise, quelle domage, we'd never find the posting in the index.
ReplyDeleteAh yes, my youth. Gardener to the stars. My work can be seen at Stirling Castle - a fine piece of turfng, the work that is, not the castle. It may also be seen on the dual carriageway going into Dunblane from the South. That's not so impressive, but believe me, given the steepness of the bank, it was much harder work. Commissions accepted. Reasonable rates.
ReplyDelete