Field Notes: 24th June - 1st July 2024

A beautiful butterfly resting

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 Cafe 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.

Field Record: What's been happening on the 107 acres of Honeydale Farm? 

At this time of year, the farm is looking beautiful. The meadows are buzzing with butterflies, dragonflies, damselflies and bees; our insect life is in full force. From the top, there’s a beautiful view over the whole valley, dipping down and then rising steadily back up. Amongst the sea of green patchwork fields, some are beginning to turn brown as the arable fields begin to ripen. The trees of the Wychwood Forest stand thick and tall.

As you walk through the meadows, listen out for skylarks, goldfinches, chiffchaffs and yellow hammers, nesting in the hedgerows. If you’re lucky, you might spot a buzzard soaring overhead, on the hunt for little creatures and insects.

And as you walk along the paths, notice our margins bursting with ox-eye daisies, knapweed, musk mallow, wild carrot, lady's bedstraw, and chicory. Take time to take in each detail: their smell, colour, look and feel.

 

A dragonfly ready to take off

Cafe Catch-Up: What’s new in the Cafe?

We had a bustling end to June in the cafe last week, starting off with a visit from our house band, D’Accord, on Monday, and finishing with a dinner for over 60 people from the National Farmers Union on Friday.

Hosting the NFU dinner has become a cherished tradition here at FarmED over the past couple of years, and it was an honour to welcome them back. The National Farmers Union is a charity representing over 45,000 farming and growing businesses across England and Wales, campaigning for a sustainable future for British farmers. 

 

The dinner was a huge success, with guests enjoying the warm summer evening and spilling out from the Cafe to chat outside. Our fantastic kitchen team served a delicious three-course meal, followed by speeches, a raffle, and plenty of drinks. Below is the menu we served on the night: 

 

Starter

Seared thinly sliced beef, carrot and mint salad with horseradish creme fraiche

FarmED tomato, cucumber and chilli gazpacho with basil and sunflower seed pesto

 

Main

Roast loin and slow cooked belly of Paddock Farm pork, served with peas, broad beans, a radish and cider sauce and mustard greens

Roasted courgette, pea, broad bean and salad onion cassoulet with a yoghurt and mint dressing and spiced roasted new potatoes

 

Dessert

Chocolate cremeux or 'death by chocolate' served with toasted nuts and mint creme fraiche

 

Events Recap: What’s on at FarmED? 

Forget Hollywood... here's the Groundswell sign!

Last week, we were lucky enough to attend Groundswell, the biggest regenerative agriculture festival in the UK. With 8,000 attendees and over 300 speakers, Groundswell’s eighth year was bigger and better than ever, attracting farmers, policy makers, business owners, growers and foodies interested in the future of farming. At the heart of Groundswell is healthy soil - something also behind everything we do here at FarmED. 

Our stall was buzzing with activity over the two days, as welcomed faces old and new. People from various backgrounds came to chat about what we do and how they can get involved with us, from hiring our venue for business meetings, to coming on a farm walk or visiting our farm-to-fork Cafe. 

Alex, our public engagement coordinator, led a fantastic session in collaboration with Rothamsted Research on identifying beneficial beetles. The talk was very well attended, and everyone left with a better understanding of how to engage with natural predators and pest controllers on their farms. Alex explained how we should see them as essential helpers not enemies, and how we can create habitats for them to thrive. Beetles are vital to not only managing insect populations, but also improving the quality and structure of the soil. The session also included a practical demonstration where people got a close look at beetles through screens and a microscope. 

 

 

Garden Treasures: What’s been happening down in the kitchen garden?

 

 

This week has been a whirlwind of planting, watering, harvesting, and navigating adventures with our irrigation system.

 

Our plot this year is dedicated to the ‘three sisters’ - meaning we’re growing a combination of squash, sweetcorn and broad beans. This companion planting technique originates from Native American tribes, where it's said that the three plants grow better together than on their own. The squash’s large leaves provide ground cover, suppressing weeds and shading the soil, the beans fix nitrogen and nourish the other crops, and the sweetcorn acts as a natural climbing support for the beans. We’ve also  undersown these beds with red clover, lucerne and cornflowers. 

Although strawberry season has come to an end, our recent abundance means the cafe will have jams, preserves and purees for months to come. The first tomatoes are ripening and the polytunnels are heating up, bringing cucumbers, basil and French beans to harvest. 

Last week, our wonderful team of volunteers helped to tend to our field crops, detangling potatoes from bindweed and weeding our salad patch. It’s tedious work but there’s something nice about doing a repetitive task as a group, letting the tide of conversation carry you through the day.