Whilst the Chancellor’s Spring statement was rather underwhelming, ours is positively full of new growth! The burst of sudden sunshine arrived just when it was needed and our beautiful veg stands proud, basking in the almost forgotten warmth.
Notes from the field
It’s been a winter of wonderful harvests but now it’s time for a lighter touch. Peak into the glasshouses to see new Spring plantings, seedlings bursting forth, lush greens are everywhere. It’s a time of optimism and excitement as we look forward to new crops and new flavours. March is when the sowing really kicks off and the propagation glass house is filling up fast! We’ve sown chard, spinach, beetroot, chillies and of course tomatoes. They’re a labour of love, involving a lot of training and side-shooting, but they’re a real highlight in the growing year. Sown into modules they’re kept on heat mats until the nights are warmer, and once they’ve established strong roots and formed their first true leaves, we pot them on. A little more waiting and then they’ll be ready to plant into the poly tunnels in mid-May. We’ve sowed a whopping 400 tomato seeds, with a mix of 6 varieties. So, stand by for some summer goodness when the time’s right!
After decades of purposeful nurture and care, we’re currently in very good health in terms of bio diversity on the farm. You only need to be out in the fields to see it in action. Just the other day, harvesting in the sunshine, we were accompanied by the sound of bumble bees around the red dead nettle and speedwell flowers that are amongst our crops. The more diverse the environment is, the more things are kept in balance and that felt like a brief moment, an indicator, there in the early spring sun, that the balance is working and benefits everyone.
It was hard not to get excited last week when a block of sunshine smiled on us and, despite the hungry gap looming ever closer, we're now rushing to harvest the final glut of winter greens that have reared the heads with the sudden warmth. Chard, Spring greens and spinach are all coming thick and fast and we break into our final sprint to get it all harvested before it goes to seed.
What's in season
Don't have time to forage? Don’t know a good spot to find it?Don't know what to look for?
Don’t worry! We’ve got plenty! Sustainably harvested from our certified organic land just behind our pond, we've done all the leg work for you so you can get on with eating it! Grab a bag while the short season lasts!
These are the first eggs a hen will lay, at around 18 weeks, and are deemed too small by supermarkets so are often discarded. We think that's tragic, particularly considering they have a higher ratio of yolk to white, making them richer and tastier! Say no to senseless food waste and add a box of these bio-dynamic beauties, available on the website now for a limited time.
We've been experimenting in the glasshouses, with forced sea kale. In the wild, you'll see it growing along shingle beaches, with cabbage-like leaves and it has a sprouty flavour. We've been starving it of light or forcing it and it's very tender and much sweeter as a result. Add one to your box, toss with a little lemony dressing and add it to a salad. Do let us know what you think!
Grown in Devon, using an organic substrate block of sawdust and rye, our special mushroom mix are completely peat-free and now available online. A beautiful blend of Shiitake and Oyster mushrooms and packed with anti oxidants and anti inflammatory properties - mushrooms are the future!
PSB with Ajo Blanco, Lemon & Chilli
Clare Cole, chef at London's wonderful Towpath, created this vegan dish for us. It's the perfect combo of hot and cold, milky and charred, sweet and smoky. It would work perfectly as part of a larger spread or even as a solo lunch with a little bread to mop up with. Try it today.
Mushroom & Spinach Stroganoff
This simple stroganoff uses our special mushroom mix and our seasonal spinach but red Russian kale, chard, Spring greens or a combination of all of them would work well too. It's quick and easy and great with steamed rice or Hodemedod's red & white quinoa. Visit our recipe archive to get the full recipe.
Thanks for reading.
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