Romanesque

Hello everyone, Well, so far, the Chef’s Box is going well as we reached capacity in both opening weeks. Thank you for returning the cardboard boxes. We do want to re-use the boxes over a few deliveries. Any other paper disposables for example paper bags can be recycled or placed into your compost bin. The preserve glass and lid can be returned. Where possible we use paper bags (or no bags at all), where this not possible we look for products that are biodegradable. The bags we use for protecting and storing any leafy vegetables, for example chard and salad leaves, are biodegradable. This means that you can place them into your recycling bin after use. The bags do keep the contents fresh and crispy for quite a while, if they are placed in the fridge. We always try our best to care for our environment, here on the farm and in the Walled Garden. That is the main reason we follow two main principles; organic growing and a "no-dig" approach to cultivation. We want to continue considering Mother Nature’s world by helping you to easily put the disposables in as friendly way as possible. Any ideas for us to improve are appreciated. The Farm Talking of reusing, recycling and reducing – composting is our method of doing all the three Rs. As we are harvesting each week for deliveries to both you, our lovely customers, and the Restaurants it will be no surprise that we create a huge amount for composting. Our process is as follows: ·       A list of produce to be harvested is compiled. ·       A member of the Crew picks one produce type, ticks it off the list, then goes to the specific growing bed where it is being grown. ·       The produce is then harvested, this could involve de-leafing the plant, removing the whole plant or picking them from the plant. ·       For all the “greens”, for instance Chard, will be checked and harvested. ·       The “harvest” is then brought to the preparation area and placed in cold water to remove the “field heat” – this is the natural heat of the plant, and we want to take that heat away which shocks the produce and prevents it from going limp, meaning it stays fresher for longer. ·       The fruiting vegetables, for example Tomatoes, are carefully picked and stored in a tray. ·       During this process any discarded leaves are placed into one of our large composting bins – we have eight. ·       Any vegetable which has been placed in cold water are then drip dried or placed into punnets or bagged into one of our biodegradable bags. ·       At this stage the produce is kept cool ready for going into the boxes. ·       The amount of excess greenery is vast, and the compost bins are always full, especially during the summer season. Occasionally we will add a layer of cardboard into the composting bins. Grass cuttings and leaves from the trees can also be added at any time. ·       We cover over the top of the compost bins and watch it sink, dramatically reducing the height of the waste as the decomposing process takes place. Over time (usually a year) the waste decomposes to become a nourishing, rich material which can be used on our growing beds. ·       It is amazing how quickly the garden waste turns into organic matter. The worms and micro-organisms have a field day (sorry) breaking down the contents of the bin. All this organic material is turned and we wish we had the time to turn it from bin to bin more often. However, once it completes the de-composing process we end up with “Black Gold”, that’s the plan! We continue working in the fields and tunnels. The crops are looking grand, and we have planted out lots of crops for the winter season. Lots of seeding has been started and I am cracking on with even more seeding. These are the crops that will be harvested in the New Year….2026! Can you believe it! There will be spinach, rocket, lettuces, mustards, pak choi and oriental vegetables such as mizuna. We want all these to be planted out by the early autumn period to enable them to establish and grow before winter takes over when little growth takes place. The Walled Garden I am beginning to sound like a broken record, but lots of activity has been happening, this involves lots of groundwork to enable the aesthetic work – greenhouse paths, terraces, steps are all in progress. The behind-the-scenes work seems to be never ending but, as we always say, it is all in planning. The orchard has lost two trees. This is glum news, and we are unsure as to why. We have looked at many different scenarios, but we keep coming back to the same situation – all 250 trees have been treated in the same way. We just must accept that some trees just do not work out. Those trees will be replaced in the dormant winter period. We are still happy with the other 248 trees we have planted, so not a bad percentage loss. Well, as I did say, I am going to crack on with my seeding. My office will be the greenhouse at the farm for the next few days. Till next week, take care. Ann

Hello Everyone,  Another glorious week as we get closer and closer to summers end. We have to make hay while we still have the heat during the day and we have had plenty of that. It hit over forty degrees in the tunnels which is unbearable to work in however there is always plenty to fill our time with in the outside growing beds…  The Farm  It may seem that with all this wonderful heat the crops would play the game and madly grow. The opposite is true for some seasonal vegetables. Various leafy greens just stop and protect the leaves they have. Chard is a good example of this, which seems to be on a break from growing. We have watered slightly more than usual to entice some action. But no, the plant waited till the cooler weekend to produce some growing leaves. Other plants, like lettuce and celtuce have been parched and drooped in the heat. They, too, are back after a good drink and cooler conditions.  All polytunnel activity happens at the start of each of the very hot days particularly when we need to harvest for the restaurants and the box scheme. We plan each week what needs to be harvested, this week we had to plan the ‘when’ for harvesting. We do like to collect and prep all the fruit and vegetables as close to delivery time as possible, that is just before our ‘delivery boy’ (Bob) leaves. We hope you are enjoying your boxes and thank you for all your kind words.  We have also had to plant out into the tunnels. This task was also done really early to avoid the hot sauna in the tunnels. As you should realise by now we are big planners and in the plan we ought to be planting out vegetables for the winter, now! This is what Graham did with the over head watering system on in polytunnel one to cool him down every now and again when he just stood under the shower. We now have nearly all the brassicas in the ground which will see us through the winter months.  We have also filled both an outside and inside growing bed of Bambino potatoes. We have timed it so they will be ready for the festive season and a Christmas dinner. Fingers crossed on that one.  As ever, the summer squash (courgettes) and winter squash are prolific. Bob and I have sliced courgette fried in a good oil and then served with Parmesan and pine nuts sprinkled over each night at the moment. Simple but delicious. These growing areas have had a good tidy The winter squash will be allowed to harden in the late summer sun before we store them to be used during autumn and maybe into winter. We also have all the onion family curing, ready to be stored and used in the coming months.  The celeriac, leeks, kales, cavolo nero, parsnips and brussels sprouts are all growing nicely, with tiny little cabbages growing on the sprouts. There is a lot to look forward to. This we are very happy with as one of our greatest challenges is to have abundance throughout the year and the late winter and early spring months.   Tomorrow, Monday, is when I complete the final seed sowing session of the year. These are the over wintering crops which are the challenging late winter and early spring crops. More on this next week.   The Walled Garden  Graham generally spends at least one day each week in the walled garden, normally Friday. This week he took the strimmer. Even though areas of the garden appear to be a building site, other areas are grassed and the strimmer is ideal for these higgledy-piggledy pieces of ground.  Graham also continued to move the compost into the greenhouse beds. Thankfully he did work on the Friday as it would have been cruel (and probably illegal) to have expected him to work in the heat wave during the earlier part of the week.  We have harvested the plums from the Orchard Field at the farm. We will consider harvesting the laden trees in the walled garden this next week. Lots of the plums will be going to the kitchen for chef to preserve. Just like the strawberry jam, it will be a taste of summer during the winter months.  The football season is back, the school summer holidays have only a few weeks left, autumn is around the corner. Time is moving along far too quickly. So, enjoy and make the most of every moment.  Till next week, take care, Ann

Hello Everyone,  Firstly can I say a huge thank you to everyone who sent complimentary messages last week. Bob and I appreciate any feedback back and thankful of the kind words sent to us regarding the vegetables received in the Chef’s Box. Long may it continue as having positive feedback ensures we continue enthusiastically. We will continue to learn and strive to provide a top notch service to you, our lovely customers.    The Farm This last week, clearly we were very busy harvesting, prepping, packing and delivering the boxes. It is amazing how much time is spent in this activity. Even so, work on the growing beds continued.  The chard in the left hand bed in polytunnel ten is now nearly all out and any remnants go in the compost bin. There comes a time when, even when the plant is still growing, it is done! The chard was sown and transplanted very early this year. It is a vegetable which does keep giving but it has now come to an end. But we are well and truly prepared as the right hand bed on the other side of the polytunnel now has new chard planted into it.  More salad leaves and lettuces, chicory, kales and cavolo nero have been or are being planted out into beds which become empty. We try for a very quick turn around of the beds and we feel we are able to do this quickly because we rested and topped up the beds over the last reset year.  Tending, feeding and caring continues. Particularly with our tomatoes. Some vines actually needed restringing after falling due to the high winds we had last week. The winds were strong, so strong the crops inside the tunnels (which should be protected) did suffer wind damage. Damage outside was minimal, some covers blew off but, thankfully, no plant breakages. These little interruptions do take time to correct but heho! Needs must.   The Walled Garden  Graham spent a few days at the walled garden as the compost, known as PAS100, for inside the new greenhouse arrived. The builder (John) is putting the ground works for the path in place and the growing beds need to be established at the same time. Both the path and bed will support each other while being created. Can’t build one without the other.  Graham spent a lot of his time wheeling a barrow load of compost back and forth from the mountain of compost delivered last Thursday. There is no access for a tractor to deliver and drop off a load into the walled garden Tedious and time consuming, but yet again, needs must. Some DIY of the wire supports along the walls was needed. Some of the attachments had come away from the wall, probably a result of the growing trees, literally growing.  The wind did cause some damage to an existing tree, a plum tree. This tree is laden with fruit and the winds have split the tree down the middle. We will have to wait to see what Mother Nature intends for this tree. We will have a good look at it, maybe prune and then let nature take its course. Shame as it is prolific.   The YouTube Channel   Bob and I make an appearance this week. It was taken earlier during the Spring months. The content can still be considered through the whole of the year…see what we were thinking then, which is what we are always thinking…what can we change to improve. Enjoy watching.   I am not saying that every one subscribed reads my Journal. However, over two and a half thousand have subscribed. I am astounded, thank you if you have got this far and read the update. I do know that many, who generally are much younger than Bob and I (and that is not hard), would like to spend time doing what we do but for many reasons can’t. Finance is up near the top of the list of reasons. It is a physical and all encompassing career. But at the end of each hard day it is soooooo very satisfying. We think we are really lucky each and every day.   Bob and I wish you a happy week.  Take care,  Ann