Notes From The Field

We desperately need rain but we’re amazed at the resilience of the crops here at the farm - a testament to our soil and its capacity to retain moisture even in such an extended drought. The plants must be sending their roots deep, meaning that longterm they will in fact be much stronger. Our squash are loving the heat and the chard and spinach in the cracked soil are still producing well, after only really being watered once. The only area suffering is our Brassica crop which we grow in a rented field in Isfield. Despite our best efforts to irrigate we’re seeing losses and surviving plants are seriously stunted, which could have quite a negative impact on our Autumn/Winter boxes. The last two years we’ve had great results from this field but it maybe not be the case this year. Still, the brassicas looked terrible at the end of last summer and then the rain came and we had the best crop ever so, we just never know! August is often our quietest month for boxes with so many people away, yet it’s one of our best times for harvest. We’ve an abundance of produce right now - from courgettes, aubergines, French beans, tomatoes, chard, chillies, figs and peppers - so if you are staying home, then you can enjoy the spoils of Summer! We have been told our boxes are perfect for camping too so order one, take it with you and get the fire pit ready!

Cut Flowers at the Farm

Thank you to everyone who came down to our first pick your own morning on Saturday. It was a great turn out and lovely to see beautiful buckets of organic blooms going home happily with everyone. Here's to more flower events in the future so watch this space!

Greek Briam

We're a huge fan of Greek food - it's all about celebrating quality produce and this dish really let's the sweetness of Summer veg sing. It's a little like ratatouille but better! With soft, slow-baked layers of veg and a crispy top, it's also great the next day. Try it, with or without feta, it's the taste of a taverna evening in the sunset.

Tomato Prep Tips

Tomatoes are coming thick and fast here at the farm and when they're as good as these are you don't need to do much - good bread, the best extra virgin you can afford, maybe some anchovies, a little vinegar or just a scatter of salt. Here are a few little tips to make the most of their flavour!

• Keep them out of the fridge: All tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you mushy, bland tomatoes!
• Cut and salt them 10 minutes or so before eating: If you’re eating them raw this draws out some of their moisture and enables them to better absorb the seasoning, making their flavour more intense.
• Use the right knife: Don't underestimate the cut! Using the wrong knife can bruise and squish the flesh so always use a serrated blade that cuts through lightly and effortlessly.
• Use the right tomato for the job: Beefsteak are brilliant in burgers and sandwiches. Cherry toms are great in salads and quick sauces - giving you bursts of tomato rather than lots of juice. Vines are the great all rounder. Check you've got the right tomato for your dish!