02 September 2010
The late summer warmth has been perfect for sweetening the ripe plums in the farm's orchards. It's been a pleasure to pick this year, and the plums are juicy and moreish. There's no chance of saving them to make a crumble once you get a handful. In the farm shop now!
By Alison Park, 02 September 2010 –
05 August 2010
Change has come to the farm once again as we announce today that we are adapting to conditions in the wider market and from November will no longer be producing our milk organically. The decision was carefully considered by us all and based on a combination of factors including difficult growing conditions, the economy, 2 price reductions for our organic milk, and investment made in the last few years. We will of course still have our cows, hens, sheep and pigs, and everyone will still be able to see them here at the farm as they have for the past 19 years.
For more information please
download the Farming Fit for the Future PDF.
By Alison Park, 05 August 2010 –
16 July 2010
The time it takes to shear our 16 sheep is a bit of a running joke. There aren't enough of them to get into the rhythm of the shearing dance – the choreography required to clip the 300 per day that the professional shearer can do. Thankfully, the fleece has some value this year; a reduced international supply and new products like natural insulation have improved the market
By Alison Park, 16 July 2010 –
07 July 2010
Without making any judgements you could say some of our herbage contains a high proportion of dock foliage. Actually, we're overrun with weed in a couple of fields. The deep tap root has the advantage over shallow rooted grass and is very difficult to eradicate once established. Decapitation provides only cosmetic satisfaction as the docks regenerate like triffids. Its seed can survive for 50 years in undisturbed soil. We have entered a zero tolerance phase in the worst affected ground, but biological control appeared unbidden in the form of the beautifully named green dock beetle gastrophysa viridula. This shimmering insect can decimate a dock leaf in a matter of hours. We've introduced a few pigs to root out the roots, and are simultaneously busy with spades, digging. It's a 6 legged, 4 legged and 2 legged approach.
By Alison Park, 07 July 2010 –
25 June 2010
There was a change from the usual routine this morning when we were filmed for a new TV series: The Lakes On A Plate. Peter Sidwell, chef owner from Keswick's Simply Good Taste Cafe and Cookery School is going to be cooking with produce he is shown collecting around the county. He promises "some amazing new and exciting dishes." It was funny watching the filming process. They actually do say "... and... ACTION"
The Lakes On A Plate from 6th of September Channel 4; Monday to Friday at 3pm for 4 weeks.
By Alison Park, 25 June 2010 –