Find out how I got on building my insect hotel with grandad.

Activity 2 was writing a poem for spring. You can read mine here.

In March we planted our Little Plotters broad beans. Check out my guide here.

Our first Ostara activity was drawing a Swallow or Swift. Little Plotters finished this task in different ways.

Our second Ostara activity was sowing wildflowers to help the birds and bees.

Activity 6 was sowing cress for sandwiches…

Isla sent us this picture. Can you draw a bird for the Little Plotters creative corner?

The 1st of May was a day where workers traditionally rest. We helped Mum by weeding the garden. But you can earn your sticker number 8 by helping someone anytime. Send me a message to let me know how you get on!

Our final activity for Beltane!

If you missed the recipe and would like to make it please just ask us and we’ll happily share it - info@plot22.org

See if you can spot a dragonfly or if not look up some photos in a book for inspiration and then draw it like Jamie!

Use The Wildlife Trusts Guide To Bees to spot and identify as many bees as you can and then draw them!

The perfect summer holiday activity - share the joy of nature with a friend by pressing flowers and making a card to send.

The first in our Lughnasadh activities: Can you find and draw a mushroom? (Don’t touch it as some can be poisonous!)

Thank you to Isla & Indie for sharing some friendly mushrooms to help inspire us!

You will need:

• 500g (4 cups) mixed berries/fruit

• 50g (¼ cup) sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 150g (1¼ cups) plain flour

• 100g (½ cup) unsalted butter, cold and cubed

• 75g (⅓ cup) sugar (brown or granulated)

• 50g (½ cup) rolled oats (optional for extra crunch)

Method:

• Preheat your oven to 180°C (350°F).

• In a bowl, mix berries/fruit with sugar, cornstarch, lemon juice, and vanilla extract.

• Transfer to a baking dish.

• In a large bowl, combine flour and sugar.

• Rub the chilled butter into the flour with your fingertips until it resembles breadcrumbs.

• Stir in oats for extra texture.

• Evenly spread the crumble mixture over the berry filling.

• Bake for 30-35 minutes until golden brown and bubbling.

• Let it cool slightly before serving.

• Serve warm with custard, cream, or ice cream.

To create your trail/scavenger hunt first select and hide objects around an outdoor space - we chose shells, flowers and fruit - give a check-list to a friend to find and tick off the objects.

Next ask your friend to find and draw a selection of nature-based things - we chose an insect, a tree and a flower.

Finally, fill a pot with treasure - we chose gold coins and gems - fill the pot up with soil and get your friend to dig until they find all the treasure!

Once they’ve completed the trail a big congratulations and a prize might be in order!

Follow the steps in the guide above to make a very easy feeder that the birds will love this Autumn!

You will need:

• Potting pots

• Garlic bulbs

• Compost,

• Water

Separate the bulb into individual cloves keeping the papery skin on.

Fill your pot with compost.

Plant the clove pointy end up around 2-5cm below the compost surface.

Water well.

Place the pot in a warm, sunny spot.

In time tiny green shoots will emerge from the soil, which will grow and begin to turn yellow. When they are around 50 per cent yellow it’s time to harvest!

Once bulbs have been lifted let them dry in a light, airy area. Their outer skins will rustle when they are fully dry. Make sure you store it in a cool place until you need it

You can forage or buy chestnuts but please ensure if you are foraging that you are 100% sure what you are looking for!

• Remove the chestnuts from their spiky green shells.

• Score the top of each chestnut with a sharp knife (ask an adult to help you).

• Soak the chestnuts in boiling water for 5-10 minutes.

• Then roast the chestnuts in the oven for 20-30 mins at 200c.

• Once out of the oven wrap the chestnuts in a tea towel and leave for 5-10 minutes before peeling the skin off while they are still warm.

• Enjoy!