Field Notes: 29th - 4th February 2024
Feb 06, 2024
Sunset over a February sky
Welcome back to Field Notes. Each week we will be bringing you news from FarmED: from what’s happening in the fields and hedgerows, to updates from the farm to fork Café and the conference barn: a space where people from all walks of life meet to find out more about regenerative agriculture. Come with us on a one-of-a-kind journey as we ride the natural highs and lows of farming life.
Last Thursday, we hosted a group of 11 inspiring individuals from the Yeo Valley team. They hired our library space for the day, where they held future impact sessions. In the late morning, Ian gave the group an introduction to farming over the last few decades, before they were taken on a farm walk by our Agricultural Lead, Kate. The group were really interested in finding out more about the different farming systems we’re pioneering at FarmED and are hoping to promote regenerative practices themselves. It was the perfect weather for a farm walk, with the sun beating down across the rolling hills.
Our Agricultural Lead, Kate Henderson showing the Yeo Valley team the beautiful Evenlode Valley
How to Set Up a CSA Course
Abi leading the first session on our CSA course
Warwick University MSc Students
Cafe Catch-Up: What's new in the cafe?
Are you a regular at the cafe and always wanted to know a bit more about FarmED (outside of delicious coffee and cake)? On 15th February, we’re launching our weekly Lunchtime Talks: a brilliant way to get a taste of what FarmED has to offer. You’ll hear from a variety of experts each week on the topics of nature, climate change, food and farming. There'll be plenty of stimulating conversation and time to ask questions, followed by a seasonal, nutritious lunch. On 21st February, founder Ian Wilkinson will be giving a talk on the journey of Honeydale Farm, taking you through how FarmED went from empty fields and just two members of staff to the thriving centre it is today.
Our Lunchtime Talk schedule!
Every Friday, as well as our usual menu, we offer a range of delicious pizzas, cooked fresh in our wood fired pizza oven. There’s a choice of both a romana and a classic base, with toppings varying week to week depending on what’s in season. All our veggies come from our on-site kitchen garden, meaning you’re getting a true farm-to-fork experience. The pizzas are served with a bowl of fresh kitchen garden leaves, too.
Say cheese!
This week, the 20-strong group on our two-day ‘How to Set Up a CSA (Community Supported Agriculture)’ course were served a delicious savoury crumble made with veggies from the kitchen garden, as well as a bean and FarmED vegetable bolognese the next day. Everyone left with full and satisfied bellies, ready to take on their busy afternoons.
Garden Treasures: What’s been happening down in the Kitchen Garden?
We also welcomed back the lovely Eddie this week, who had spent the depths of the winter season in the Austrian mountains, learning how to become a ski instructor. He’s now back working in the kitchen garden, helping out three days a week. As we approach Spring, we will start to get busier planting and harvesting so it’s great to have him as part of the team once again.
Recent news items
