Notes from the Field
We’ve had a great turnout of volunteers recently, with groups from RBI and The Challenge – it was a great help to have large groups of volunteers coming to the… read more »
How we built our cob pizza oven
Written by Sustainable Farming Assistant, Eva Lara. Read more from Eva on her blog. “Cob” is a traditional building material dating back thousands of years. Cob is made by mixing… read more »
Notes From The Field
I write this with the sound of our lunchtime entertainment drifting into the farm office – Sam and Gay on fiddle and accordian. It makes our urban farm feel even… read more »
Mouthwatering Seasonal Specials
We’re pretty excited to be able to list the newly available seasonal specials that you can add to your VegBag – starting with next week’s delivery for orders… read more »
Speciality bread for August: Rosemary & Sea Salt Focaccia
We’ve currently got a real treat in the farm shop, and available for the whole of August – a beautiful, delicious rosemary and sea salt focaccia. It’s fluffy, has a… read more »
Notes from the Field
It’s been satisfying this week to see not just the first beans appearing but also the beetroot starting to swell up. And – a sneak preview here – we may… read more »