Our approach to growing is quite simple. By treating our soil with care it will provide us with tasty and nutrient dense vegetables. We avoid disturbing the soil structure through minimal tillage, we feed our soil with compost sourced locally and rotate our crops when applicable. We don't use tractors on our farm, which means the majority of work is done manually with appropriate hand tools for our scale and enables us to plant in a 'bio-intensive system'. This system allows us to fit an abundance of vegetables into our small area, which in turn covers our beds with the plants canopies protecting our soil from the elements. Farming 'bio-diversely' allows us to grow a wide variety of seasonal vegetables and helps to create a habitat for beneficial insects and fauna to populate our land. 


Purple sprouting broccoli, radishes, salad turnips, green garlic, garlic scapes, broccoli raab, spring onions, pac choi, kale, lettuce, mustard greens, carrots, radicchio, spinach, carrots, beetroot, rocket.


Cherry tomatos, slicing tomatoes, tomatillos, eggplant, shishito peppers, snacking cucumbers, pickling cucumbers, zucchini, butter & green beans, garlic, peas, salad onions, lettuce, mustard greens, ice plant, spring onions, rainbow chard, beetroot.


Carrots, beetroot, broccoli, kale, collards, cabbage, pac choi, rainbow chard, radicchio, chicory, salad turnips, lettuce, mustard greens, spinach. 


Kale, spinach, mustard greens, lettuce, carrots, beetroot, rocket, pac choi, broccoli, radishes, salad turnips, spring onions, rainbow chard, peas, pine mushrooms (foraged locally).

herbs & flowers

Parsley, coriander, dill, basil, chives, lovage, shiso, celery parcel.

Borage, alliums, calendula, marigold, cornflower, zinnia, alyssum, Queen Anne's lace, cosmos, nasturtium, coriander, dill.