In season
3 min read
What’s in the boxes this October
Squash, leeks, the first kale and the last raspberries: what’s going into the boxes this month and how we cook it.
October is the busiest month in the market garden and the most generous one for the veg boxes. Here’s what’s been going in, and what we do with it in the kitchen.
Squash and pumpkins
Crown Prince, Uchiki Kuri and butternut, cured in the polytunnel for a fortnight so the skins harden and the flesh sweetens. Roast in thick slices with a little honey and chilli, or turn into the soup we serve every day this month.
The first kale and leeks
Cavolo nero and curly kale are back. Strip the leaves from the stalks, blanch for two minutes and finish in butter with garlic. Leeks: slice into rings, wash well, and cook slowly until soft for a tart or a pie.
The last raspberries
Our autumn raspberries usually keep going until the first proper frost. Eat them as they are, or freeze them flat on a tray for a taste of the summer in January.
Bramleys
Every Family and Fruit & veg box gets a bag of Bramleys this month. They collapse into a fluffy purée when cooked: perfect under a crumble or alongside roast pork.
02 — Field notes
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Shop news
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The shop is open on Mondays in December
Christmas hours, hamper orders and when to book your turkey.
In season
3 min read
What’s in the boxes this October
Squash, leeks, the first kale and the last raspberries: what’s going into the boxes this month and how we cook it.
On the farm
5 min read
Why we still grow damsons on the bank
Forty trees, three hundred years of valley tradition, and a fruit almost nobody eats straight from the tree. Here’s why we keep them.
Recipes
6 min read
Mum’s damson & almond tart
The recipe everyone asks for in the kitchen. Make it with damsons, or plums if you’re not lucky enough to live in the valley.
Come and see what’s ready.
The shop opens at nine, the kettle’s on by ten, and the fields are open for picking most days from June to October.