We are looking forward to starting up @adelfarmmarket this coming Sunday. You’ll find us every second Sunday from 8:30-12:30 for the rest of the season. Hope to see some friendly faces, old and new.
Popping a few treats on the shelves @thelmapiccadilly tomorrow. Open from 9am, grab a coffee and some fresh locally grown spring delights for your Saturday supper.
Early spring. What a time. There are many things I love about using cover crops in the rotation. They have done such a beautiful job at holding the soil through the heavy winter rains, and have been feeding life below and above the ground. Along with these the crops from autumn have been left in place and there are now flowers everywhere providing an early spring feast for the buzzing insects and attracting friends and foes alike. It’s bittersweet to bring these down, but the greenhouse is filling up with new plants and flowers to fill their place. I guess it’s time to grow some food! Feeling energised and excited for the coming season.
A cute little solstice pick to adorn the shelves @thelmapiccadilly in the morn. From the ground to the shelf in less than 24 hours. Come and have a coffee and grab some local veg grown with love. Tomorrow from 9 am.
As the season starts to slow, the nights get colder and the days get shorter. The moment comes to prepare the garden for its winter rest. Growing seasonally for me, at least, means also taking the opportunity it provides for myself to rest, recuperate and plan for the spring season ahead that will inevitably be on our doorstep before too long. This means that weekly vegetable boxes will finish for now, with the last ones available on the Tuesday the 7th of May. Thank you to those of you who have supported in this first year, it really means a lot. Pictured here are the tomatoes at the very end of their season, which is also a pretty good representation of how I feel currently.
📸 @jasonloucas
This weeks box 🫠. Potentially the last of the Tomatoes, the first of the winter salads in Castelfranco, Fiolaro Broccoli, Carrots, French breakfast radishes, spring onions, ‘Honeynut’ squash, Apples from Forest orchards and a nice ol’ bunch of parsley. Relishing in the last treats of the warm season, and incredibly ready for the change of pace and space that the cooler seasons will bring. 🍁 🍂 🌝
Jimmy Nardellos are on the blush! A beautiful sweet pepper with no heat. Couldn’t resist popping them in the boxes this week, even with a few streaks of green. I’ll probably roast some hot, dress with oil and pop them in a sandwich with some fresh buffalo mozzarella and a bit of basil.
