Apple Harvest Continuing

Hello Everyone,

Well what a busy week we have had!

The talented Anna of Cookhouse and Long Friday fame brought one of her chefs, Henry, along to the farm on Monday. We chatted about the produce they have had, what has really worked and what they are going to continue to require. It is amazing to think that, the near three hours they were with us, the conversation was nearly all about the vegetables, herbs and fruit we grow here on the farm.

You, our lovely customers, receive the same choice of produce that our commercial customers are offered. The carrots in your Gardener’s Box are exactly the same as the ones Anna and our very own Michelin starred restaurant, Pine, ordered last week.

On Wednesday two groups of teenagers arrived with teachers. They are a school we have built a sound relationship with, resulting in a few visits during different seasons. The students are on a wholesome away trip learning about food and sustainability. They harvest from the farm and take the food back to their digs to prepare, serve and eat. They arrive quiet and leave enthusiastic and loud with an appreciation of our methods of growing organically. They taste test lots of what we have in the ground. The favourite veg is always the Carrot…sweet and tasty. It is great to see new generations interested in all things food related and I don’t mean just the eating!

Vegetables were harvested and then prepared and packed for both customers and restaurants. Then Bob delivered over Wednesday through to Friday. A quick sentence, but a time consuming important task.

I do feel that I am becoming boring and repeating myself but we are still collecting from the Apple trees. This has been, by far, the 'bestest' year for our Apple trees. It is probably a mix of the trees are older and becoming more productive and the amazing weather we have been having. We also realise that one variety of Apples…Blenheim Orange, which are the massive Apples in the box this week…produce fruit every other year and this is THE year. Sometimes this does happen to fruit trees, particularly Blenheim Orange. We are taking full advantage of the hundreds of kilograms of Apples and carefully storing, using and juicing them all.

We have another half day course on Sunday afternoon which is fully booked. All courses are on the website and this particular session is all about planning for your growing season ahead. We do receive plenty of messages saying how informative and interesting the sessions are, which is always good news. There are a few places left on the next two courses for this year and then there is always next year, particularly good to give as Christmas (or birthday) gifts.

Talking of gifts…people have been paying for a Gardener’s Box, or as in one case four boxes, as gifts for friends and family. We are considering these for the website but in the meantime if you want to message us we can arrange gift vouchers. Please remember to make sure the gift holder is within our delivery area.

Bob and I crack on with the farm chores. The weather has been fresh in the early mornings but then becomes bright and warm. We are also taking advantage of these beautiful days and being out and about. These days are great for ‘pottering’. I do like to potter and do things like making sure the trugs in each polytunnel are all empty and ready for the next load of weeds or leaves. I check on the vegetable signs, that they are put away when not in use and that they have fresh chalk paint on them, ready to be reused for a newly planted bed. The tools need to be cleaned and placed on the correct hook. I always make sure the hose pipes are all safely away as I have a dread of tripping over when I bustle about the place. I do enjoy days of organising and that is just what I have been doing - reducing any chaos.

The weather looks set to be fine over the next few days so, I will take advantage and crack on with outside work. The next task I want to complete is to remove some of the leaves of the Celeriac. Check back in on me next week to see if I did just that.

Till then please take good care of yourselves,

Ann