Harley’s Growing Apprentice Review 2015-2016
Well it’s that time of year again! The 2017 sowing schedule is underway and the cropping calendar is about to be pasted all over the VegShed walls… it seems like… read more »
Baked Squash with Rice, Raisin & Brussels Sprouts Stuffing
Serves: 2-3 Prep and Cooking: 1 hour 30 mins Ingredients: 500-700g squash 1 small leek 7-8 Brussels sprouts or 150g kale 2 cloves of garlic handful of coriander (optional)… read more »
We’re hiring our 2017 Growing Apprentice!
The role of the Growing Apprentice is to support the Head of Production at the farm, developing skills and experience in local food production. The apprentice will play a role… read more »
Mushroom, Leek & Potato Stew with Garlic & Beetroot Salad
Serves:2-3 Prep and Cooking: 30-40 minutes Ingredients: 500g potatoes 1 leek (about 150g) 200g mushrooms 200g carrots 500g beetroot 4-5 cloves garlic handful of parsley From the cupboard: cooking oil… read more »
2-day Introduction to Permaculture Course at Sutton Community Farm
March 2017 – Saturday 18th & Sunday 19th Learn the basics of Permaculture Design on this two-day Introduction to Permaculture and be ready to try it out in your garden,… read more »
Baked Sweet Potato Croquettes with Chard Pesto
Makes: 9-10 croquettes Prep and Cooking: 50-60 minutes Ingredients: 700g sweet potatoes 1 medium onion 80g chard 4 garlic cloves From the cupboard:… read more »
From the Field: January Newsletter
Hi, I’m Joris. I’ve been working at the farm for 4 years and for the most part am responsible for the growing activities on the farm. This year we thought… read more »
Jerusalem Artichoke & Kale Soup with Apple & Walnut Dressing
Serves: 2-3 Prep and Cooking: 30 minutes Ingredients: 200g potatoes 350g artichokes 1 medium carrot 1 medium onion 100g kale 2-3 garlic cloves handful of parsley 2 medium apples From the… read more »
Brussels Sprout, Walnut & Raisin Stir-Fry with Parsnip Mash
Serves: 2 as main, 4 as side Prep and Cooking: 30 minutes Ingredients: 150g potatoes 300g parsnips 200g carrots 300g Brussels sprouts 1 leek 2-3 garlic cloves juice of ½… read more »
2016, a year on the farm…
2016 was a big year for the farm. Before we get stuck into 2017 I’d like to take the opportunity to look back on the year that was and share… read more »