How We Grow – From Soil to Harvest

Most orders are harvested and delivered the same day for peak flavour

Our market garden - sited in the middle of a beautiful, biodiverse hay meadow full of insects and butterflies - uses regenerative farming methods.

Every choice we make, from the crops we plant to how we care for the soil, is designed to increase biodiversity, improve soil health, and capture carbon naturally, all while producing healthy, fresh and delicious food you can feel good about eating!

We use only Soil Association-approved organic fertilisers, deliver plastic-free, and source all our materials as locally as possible. Our ultimate goal is to create a truly sustainable closed-loop system, producing environmentally friendly food.

Balancing nature with production is one of the greatest challenges in organic growing. We rely on a thriving network of insects and wildlife to maintain a healthy ecosystem. The surrounding hay meadow, wildlife corridors, beetle banks, ponds, woodlands, and hedgerows all work together to support biodiversity.

In the long term, we are developing a silvopasture hay meadow with oak trees and ponds to further enrich the landscape. Beneath the surface, we nurture soil biodiversity through a no-dig system, green manure cover crops, and compost teas – building soil health and capturing carbon while producing nutrient-rich food.

Step 1: Preparing the soil naturally

We start by using heavy-duty tarps to gently clear the hay meadow without chemicals or tilling. This no-dig approach allows the grass and weeds underneath to break down naturally, feeding soil life and preserving the structure of the ground. By smothering the vegetation rather than disturbing it, we protect beneficial organisms like worms and fungi, which are essential for long-term soil health.

Step 2: Sowing Green Manure

Once the ground is cleared, we sow phacelia - a deep-rooted green manure crop. Phacelia not only adds organic matter and improves soil structure, but its purple flowers attract pollinators like bees, butterflies, and other beneficial insects. This creates a thriving habitat above ground while feeding and aerating the soil below. By the end of the season the phacelia gets killed and naturally broken down by winter frosts, returning valuable nutrients to the soil and preparing it for future crops.

Step 3: Feeding the Soil and planting

In early spring, we enrich the beds with organic, locally sourced horse manure and natural nitrogen-rich amendments. This adds essential nutrients back into the soil, fueling the microorganisms and earthworms that keep our soil alive and fertile. We avoid synthetic inputs entirely, relying on these natural materials to build soil structure and long-term health.

Crops are planted directly into these prepared beds with minimal soil disturbance. This no-dig approach preserves the soil’s natural structure, helps retain moisture, and allows beneficial fungi and microbes to thrive. By planting in carefully planned rows, we maximize efficiency while ensuring the soil ecosystem is left as intact as possible.

Step 4: A Living, Thriving Soil

Over time, our no-dig system creates soil that is alive with biodiversity - from earthworms and fungi to beneficial microbes. Each season, the soil becomes richer, better structured, and more resilient. This healthy soil translates directly into the quality of our vegetables – nutrient-dense, full of flavour, and grown without harming the ecosystem.

Surrounding the beds, our wildflower hay meadows, ponds, and hedgerows are managed to maximise insect life and biodiversity. This mosaic of habitats supports pollinators, birds, and beneficial wildlife, creating a farm ecosystem that thrives naturally.

Step 5: Harvesting Fresh, Seasonal Produce

Once the crops are grown, we harvest everything by hand, carefully selecting only the best produce. Harvests are timed to ensure maximum flavour and nutrition - often picked in the morning and delivered the very same day. This gentle, low-impact approach maintains the quality of the soil and plants, while keeping the food as fresh as possible.