Choosing organic isn’t just about the environment, it’s a direct challenge to the global food giants that dominate. We all deserve access to fresh produce that strengthens our local economies without harming our health or the planet. When we vote with our wallets, we create room for small-scale farmers to thrive. Supporting local producers isn’t just a moral choice - it’s how we ensure a future with more variety and better options for everyone.
Notes from the field
The farm is exploding with new growth and we’re busy keeping up with it! The radishes and salad turnips have arrived and new lettuces are ready for harvest too. The peas are looking tasty and we’ve had to net them to stop pheasants from nibbling away! We planted our first bed of beans in the poly tunnels and the drilled carrots are throwing up their fluffy fronds to wave at us. After the cold and wet the lighter, warmer days can’t help but make us smile as the farm is bursting with new growth! As always though, we’ve an eye on the skies and we’re hoping now for a few April showers. As we harvest the last of our overwintered crops this month, we’ve watched the soil move from waterlogged, to dry and now as hard as concrete and we can’t currently carry out any of our primary cultivations. We practice minimal tillage over all our land, just shallow cultivations to incorporate previous crops, weeds and green manures and then light applications of our own compost. Alongside green manures, it’s all we need and we don’t buy any fertility in so it’s a closed loop system. As we see fertiliser prices rising, growing organically shows how efficient and resilient it is in the face of global instability.
New Stock & Produce
Organic Oats
New in from Hodmedod's we're now stocking Organic Jumbo Oats. Make them a regular order in your box and have organic delivered straight to your door. Not just for porridge, these oats are great toasted with some salty butter and scattered over fruit and yogurt or a salad, like our recipe of the month below.
Rhubarb
Nothing says an English Spring time like rhubarb and it feels like an early sweet treat whilst we wait for summer berries and soft fruits to come into their own. Scatter with orange zest and juice, lather with our Sussex Bee honey and roast for 20 minutes or so and you've a wonderful, syrupy compote ready to dollop on your morning oats (Hodemedod's of course).
Hot Honey
The unpasteurised Sussex Wildflower Honey that we know and love, is now gently infused with habanero chillies. Delicious drizzled over pizza, fried eggs and roasted veg, use it as a glaze for sausages or grilled chicken, add it to your favourite salad dressing or even a dollop over ice cream. It's fiery so a little goes a long way!
Field Food’s New Kitchen At The Farm
Libby & Henry’s new farm kitchen is now on site here with us and they’ve created a characteristically beautiful space to cook from. They’ll be hosting their guests in our events glasshouse and it’s the start of an exciting new chapter for us both. “We’ve spent over 10 years building towards a life and business rooted in food, land, and community,” explains Henry, “and to now share space with a team dedicated to incredible produce and local people feels very special.” They first spoke with Harry just over a year ago and, over the winter, along side Adrian and his son, together they built a small kitchen on the farm. “It’s a space to cook, experiment and bring everything together, just metres from where it’s grown. We’re here to help bring this incredible produce to more people, through seasonal food experiences. There’s something magical about seeing the team head out to harvest, then drop off fresh ingredients for us to cook with. In the past week it was PSB picked one day, the next it was on our Mother’s Day brunch menu.” We’re so pleased to have them on the farm! Watch this space for more news of forthcoming collaborations.
4 Ways With....Our Radishes
When radishes arrive it’s an exciting time, a signal that more summery times are on the way. Not that we don’t love Spring, of course, but the hungry gap can be a tricky time for growers and radishes are a quick crop that adds a little brightness and zap to our plates. No need to cook them, throw the leaves in a salad and crunch on those peppery blighters. All you really need is a sprinkle of flakey sea salt and you’re away!
Spring Squash Salad
We've a super simple warm salad as a new recipe this month. It's using our delicious Crown Prince Squash which is so flavoursome, tossed in Field Blend's spice mix and Hodmedod's Naked Pearl Barley. It's the perfect accompaniment alongside BBQ meat, makes a great packed lunch or a comforting stand alone dish. Make the most of this beauty of a squash before the storing season finally comes to a close
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