Organic Vegetable Blog from Eden Farms

BLACK RUSSIANS GOING BLACK

2011-08-02T10:11:00.000-07:00

We have some fabulous heritage tomatoes. The Black Russians are looking good, Coeur de Boeuf is spectacular, and the black cherries just eat like sweets.
The only bad bit is picking them- think jungle, it's sticky, dirty, there are spiders everywhere, and I think the crop will run to 5 tons this year- an alarming amount of picking for us "girls"!

BLACK RUSSIANS...

2011-07-19T11:24:00.000-07:00

Black Russian tomatoes are a right b*****d to grow! First, they make a crazy shape, with flowers that look more like dandelions than tomatoes, splitting the plant so they can't be trained.
Next they just have to split the minute they are anywhere near ripe-
And lastly, they are irresistible to blackbirds! Just one plant that has mistakenly got muddled in with another variety, the varmints will get in, and head unerringly to the ripening Russian, taking juicy big pecks out- and making them completely unsellable!
What makes these Black Russians so appealing- followed by the pink Coeur de Boeuf that we grow? How do the blackbirds know where they are and track them down even when surrounded by other varieties.
It's a mystery!
In a bid to beat them at their own game, I have been through and picked all the lower trusses while bright green- we'll see who wins this round!
Look for them on our markets www.edenfarms.co.uk/farmers_market.php, or order from our delivery service! ww.edenfarms.co.uk/products.php

ON PICKING TOMATOES.....

2011-07-14T01:00:00.000-07:00

We are finally harvesting the fruits of our labour- this must be the dirtiest job on the farm! A special outfit, stiff with tomato grease, plus woolly hat, are needed to pick even in tropical conditions!Otherwise the grower gets covered in a scaly resin from the plants that turns the bathwater yellow and only comes off when soaked and scrubbed. Lovely!
However, aren't the results worth it! This week we have just started on our favourite plums, the strange Coeur de Boeuf, and a jewelled assortment of black, red and yellow cherry tomatoes; if you don't here from me again, assume I am trapped in Jungle Bolingbroke and send out the search party!
(anybody read Stephen King's Duma Key- it's a bit like that!)

ON GROWING TOMATOES...

2011-06-29T10:51:00.000-07:00

There's a really long gap between buying tomato seeds in early February ( mine cost 50p each!), raising small plants, working up polytunnels, laying out trickle irrigation and black plastic to supress the weeds, planting out the tomato plants with strings in late April- we grow about 7 varieties, over 3500 plants,and then- we wiat for them to start growing.
At this point, they have cost several £K in plants and labour, but that's only the start of it!
Tomatoes are really only successful if grown with 1 main stem up the support, but what they prefer to do is throw out dozens of vigorous shoots all competeing for water and light- so someone has to go round and pull off all the sideshoots. Then, they can't support themselves- so they have to be wound on.
This is a pretty full time job- and this year, we don't have a tomato girl! Usually I find someone to come in part time and help out- this year there are only males, and, sorry guys, you just aren't very good at this! So the tomato plants look like triffids, botanical anarchy- and I've just seen the first ripening yellow cherry plum! Help!

SUMMERTIME!

2011-06-22T23:32:00.000-07:00

I am lucky to live out in a beautiful part of the world- the Lincolnshire Wolds! At times in the winter very isolated, now the countryside is especially gorgeous after the recent rain- at last! Wild flowers are everywhere, sometimes not where they were planned!
I especially enjoy the stunning crimson fields of poppies that appear in the middle of grain fields! These actually represent a failure of herbicide spray programme, but as I am an organic farmer, I can just enjoy the sight with only a small smug satisfaction that nature outwits even the bad guys!Poppy red cheeks for that farmer!
Farming is one of the most public occupations you can undertake: in a factory, you hide behind walls; an artist or musician has to be chosen to be viewed. But anyone can drive past your farm and see both the cock-ups and the successes. Mile upon mile of fields in Lincolnshire with few hedges creates plenty to look at!

BUNCH CARROTS AND FRESH GARLIC

2011-06-15T23:44:00.000-07:00

At last a day of rain has finally fallen and moved our crops from near-death into growth. The reluctant carrots and garlic, for which no spare irrigation was available, have finally swelled, and will make their first appearance this weekend on markets. www.edenfarms.co.uk/farmers_market.php
We have had a heavy week trimming and tie-ing(sp??) tomato plants; we have about 10 different varieties, including some great heritage ones, but they have some way to go! We are also inundated with hares and pigeons, who prefer organic veg to anything else currently available- ba****ds! We have 2 gas guns going, driving the neighbours mad, plus several "terror kites", the livestock just don't give a damn!

BEST NEW POTATOES IN 4 YEARS!!

2011-06-09T09:12:00.000-07:00

Lincolnshire grows the best potatoes in the world, and we're all connoisseurs, like wine tasters in Bordeaux! Therefore it's specially gratifying to get comments like this about our crop of Premiere, being hand dug this week: " best potatoes I have had in 4 years" " best new potatoes this season" "absolutely amazing"
I had a plate of steamed baby new potatoes with mint, olive oil, salt and black pepper for lunch. It was.....well, absolutely amazing!

ON THE FARM

2011-06-02T23:18:00.000-07:00

Our farm at Stickney, Lincolnshire , has to be the driest spot in the UK right now! Crouched below the Lincolnshire Wolds, in a dry season we can watch the rain clouds blow straight over the top of our area, and douse the farms 10 miles south and west instead. Grrrr!!
However, rain on Monday- the first since February! gave welcome relief to both plants and to Luke, who, in addition to his very busy schedule, has had to irrigate at night, to conserve water, and take advantage of the windless conditions- during the day there's been a high gritty wind, even causing damage to polytunnels!
On with the planting, more leeks, brussel sprouts and cabbages- we are already planting for winter, perish the thought!
Meanwhile, a welcome touch of summer in the early courgettes and basil- plus a lovely sunny day almost too hot to work!

NEW POTATOES WE LOVE....

2011-05-26T00:08:00.000-07:00

Yay! Our first hand-dug new potatoes from the glasshouse are now available on our farmers markets this weekend, they look and taste fabulous!Lincolnshire is known for the tastiest potatoes in the uk, and if, like me, you can't resist the odd few imports at the start of the season, it's an absolute joy to be able to eat the real thing.
We have noticed that quite a few of the so-called new potatoes that come in from Europe are varieties that aren't classified as early but maincrop- or even late mains! No wonder they taste disappointingly floury - they are picked because true earlies can bruise and discolour rapidly when they travel-another good reason to think about food miles when it comes to enjoying quality produce!
Meanwhile, in our 13th week with no rain- unprecedented in our 30 years of farming- our reservoir has suppied over 1000000 gallons of water so far- that's over half, and it's not even summer!We hesitate to pray for rain as, being England, it may never stop- but we really need some now! Judicious amounts request only please!

LEEKS 12 MONTHS OF THE YEAR!

2011-05-19T12:16:00.000-07:00

While my customers are still eating leeks in their veg boxes we are already planting next February's crop! Today 5 very sore men and women staggered off the planter known as "back-breaker" after setting about 80000 leek plants in our latest field, just out of conversion to organic this spring! Bad nes is that there are still another 80000 to go! Farming is all about numbers- the sheer quantity of seeds and plants even a small farm such as ourselves needs is incredible!
Meanwhile, we have leafy celery, swiss chard, and some gorgeous glossy red gems to add to our farmers markets produce this week- see where your nearest market is!

THE HEAT IS ON!

2011-05-11T23:38:00.000-07:00

Busy busy on the farm, as dry weather continues to hamper the planting season- we are watering the soil before preparing for planting, as its all too lumpy to plant!
Meanwhile the lettuce are now in full swing with 6 different types that we sell on special offer on all our farmers markets- a colourful and festive salad for everyone, lucky we filled the irrigation pit up- but it's going down!

FENNEL AND KOHLRABI

2011-05-06T00:07:00.000-07:00

Fennel and kohlrabi are the front-runners of the spring veg- we have them on our markets and in our veg boxes! Look on our recipe page for what to do- or visit us on a market for a free taster!

WHERE ARE THE APRIL SHOWERS?

2011-04-20T12:38:00.000-07:00

We are having a gorgeous spring, crops are growing at a frantic rate, check on our products page to see what's in season this week - amazing asparagus, green batavia lettuce, pak choi, spring greens- all that healthy stuff to clean out the pipes after a winter of roast roots and cabbage.
But a small amount of rain wouldn't go amiss! It is now 3 weeks since any rain fell on the farm, and small plants are extremely vulnearble to drying out in the fierce wind and sun. So Luke is not only doing land work, muck spreading, planting, weed control- he has had to stop to water everything already planted- a lot of it under fleece, which has to be rolled back, steerage hoed, watered, then re-covered- quite a job.
Thank goodness we filled our pit this spring!
Meanwhile,we are proud of our early lettuce this year- here is Morgan(youngest son, unwillingly drafted into cabbage planting in his uni holiday!) You may meet him on one of our markets- he will talk you into buying anything!!

Asparagus and Purple Sprouting!

2011-04-14T00:02:00.001-07:00

Yes! A really warm, dry Spring has moved our asparagus forward by an amazing 2 weeks! This has to be the earliest for us ever.
And the beleaguered purple and white sprouting broccolli has really flourished- although some timely gentle April showers wouldn't do any harm. However, as always with the British weather, be careful what you wish for!
Farm work has been crazy busy- instead of moaning because we can't get on due to the rain, we haven't had a minute off, with planting and cutting! Our lettuce have been so excellent that we've managed to send pallet-loads down to London- never known in April, and if I do sound a bit smug, well ahead of the game this year!
Anyhow, these and much more can be found on our markets and website . Visit us soon!

SNOW CAN'T STOP US!

2010-12-10T00:08:00.000-08:00

The only way out!

Eden Farms has been under a deep blanket of frozen snow for over 2 weeks, and we want out! It's like living in a black -and- white photo, my eyes long for some relief from the white fog and whiter fields!
Staff have been brilliant, not a day missed and every round and market attended.
-14* temperatures may have wreaked havoc, but we don't know yet- the farm is still covered in a white blanket. Bring back summer!!!

SNOW STRUCK BUT NOT STUCK!

2010-01-29T00:53:00.000-08:00

Eden Farms spent the vital week of Christmas with our farm under 8" of snow! Just as those big orders are coming in, and the manic pre-Christmas weekend of multiple markets arrived, all our careful planning vanished under deep snow drifts, to be replaced by a gorgeous winter wonderland, totally unappreciated by staff and customers alike!
My youngest son Morgan and his mates all turned out in their school skiing salopettes, and brushed the snow off savoy cabbage and sprouts so that Christmas dinners could be served.
Meanwhile, staff struggled into work in a barely accessible valley village never visited by gritters or snow ploughs, and our intrepid drivers crawled along almost un-navigable roads to make sure no-one went short over Christmas.
Well done to the team- we are proud of you all!

THE PUMPKIN HARVEST

2009-10-27T05:10:00.000-07:00

Picking pumpkins and squash in the UK climate is always a fine line between waiting as long as possible for them to ripen, and avoiding frost and wet damage. This year, our 18 year old son Morgan, who is on his gap year and currently working on the farm, organised some of his mates to help pick the squash.
First they went down the field and picked them into heaps or winrows, then Morgan drove down the rows with a trailer , while one of the lads stood in a one ton bin and caught the squash as they were thrown up to him. Sometimes these squash weigh 4kg or more, so it can be quite a tough job- but we have bins of Baby Bear Pumpkin, Queensland Blue, Uchi Kuri, Butternut, and stripey marrows looking a bit like a congregation of giant cabbage caterpillars, all safely stored under cover.

Is BBC reporting on organic farming unbiased?

2009-03-22T01:30:00.000-07:00

Whatever happened to unbiased BBC reporting? Over the last few months there has been a regular avalanche of negative coverage of UK organic farming, with the main conclusion, frequently featuring as a news headline,UK organic farmers on their knees, reverting to conventional, and furthermore, does organic really matter?
Even when positive interviews are recorded- such as Renee Elliot's recent upbeat support for her superb organic store, Planet Organic (31/01/09)- this is snuffed out in the general rush to report the bad news- coupled with an apparent determination to devalue organics at the expense of local food.
Eden Farms is not experiencing a sudden demise in demand- if anything, the complete reverse. Our customers are coming back for more, and we are attracting new interest all the time. It is very important to them that our food is seasonal and local, but it's also vital that it is organic! At a time when over 60% of produce sold is contaminated by an assortment of toxic residues from sprays, when allergies and cancers are increasing in the general population, when wild bird stocks are in danger of extinction, the implication from the BBC - is organics a fad that has lived it's time?- seems singularly inappropriate and inaccurate.
Yes, there are stock farmers who are struggling with the high price of organic feed, and sadly some have given up- but there are also plenty who are carrying on. It does real disservice to organic farmers to hear the message repeated again and again- organic is too expensive for consumers during the credit crunch!
In my previous blog I showed that customers shopping at our local supermarket were actually paying more for some conventional veg than we are charging for organics. Over the last few weeks I have had customers on Farmer's Markets expressing concern that we are going to stop farming organic, thanks to the BBC negative new reportage.
Well, we have already lasted through 2 recessions, and at present our customers seem very loyal and appreciative of what we do.
So come on, BBC, lets have some positive coverage of organic farming, we are providing healthy vegetables that consumers want to eat, and although seasonal and local is very important to our customers, so is the fact that our food is organic. Don't lets confuse the two!

MEET THE SNAKE CHARMER

2008-07-14T23:47:00.000-07:00

Eden Farms home farm has received absolutely no chemical sprays for nearly 40 years! We are situated in a narrow valley bisected by a stream, and boast quite a selection of wildlife, including quite a few protected species, including bats, newts, lizards and snakes.
Surrounded by intensive agriculture, we provide a small haven for species sensitive to modern agricultural methods, and- although I'm a bit girly about them- snakes are one of the most interesting.
Over the years we have seen quite a few grass snakes here- usually they are only about 9" long and the diameter of a man's finger. But at the weekend the biggest one I've ever seen appeared coiled up outside our kitchen door. It was easily 11/2" diameter, and uncoiled I would say 18". It didn't seem very well, not helped by the bossy attention of our cat Headmaster. Eventually Luke picked it up(!) and carried into the long grass where it slowly vanished!

Trinny&Susannah seek "Lady Farmers"

2008-03-10T13:11:00.000-07:00

Question: Could Trinny & Susannah look like this??

Here's a message for all you farming women who grub about in jeans and parkas looking like beached whales (no, not sexy!) for a good part of the year!
Trinny & Susannah have contacted me at Eden Farms because they are interested in us women farmers!The idea is that they want to come and live in a community of farming women, and get involved in a two-way style trade ; not only do farming women get the usual makeover,but we get the chance to make over our fashion duo too!
For all those women who like a bit of a laugh, whether you love clothes, or are really not bothered, this could be a great opportunity to break a few stereotypes and have some fun along the way. And couldn't we do with some after last year!
So why not contact Jennifer Ducker from the Trinny & Susannah show if you are a woman working in farming who would like a bit of variety from cabbages and chickens.
Here's her details: Jennifer Ducker, 0207 157 4742, Jennifer.Ducker@GranadaMedia.com
Alternately, contact us at info@edenfarms.co.uk to find out more!

PURPLE LOVE WEEK!

2008-02-06T13:11:00.000-08:00

Valentine’s Day used to be a huge emotional challenge; arriving at school to the competitive chorus of “ how many did you get, then?”, I regret to say the answer was always the same- none. Just not the type of girl that guys send valentines to, I suppose….

Nothing’s really changed all these years later, but in case anyone is suffering the same fate, don’t worry, Eden Farms is providing your Valentines Day surprise in the form of our Purple Passion Pack!
Over the next week, we are celebrating “Purple Love Week”, a nationwide foodie event to remind everyone out there about the small independent food supplier- that’s us!!
No franchises, nationwide distribution services or wall to wall marketing campaigns, Eden Farms has made it to 25 years thanks to all you people , who seem to like what we do, and are genuinely interested in us! Thankyou!
Without being too cringe-makingly American about this, we love you too!!

PURPLE PASSION PACK
Eden Farms answer to bouquets of red roses, this box of purple vegetables contains Desiree potatoes(of course!), red onions, beetroot, sweet potatoes, red kale, red cabbage, purple sprouting broccoli (maybe- weather permitting), purple top swede, and Elstar apples.
And just in case you are wondering, beetroot and kale are reputed to have aphrodisiac qualities, and even appear on the walls of the brothel in Pompeii! (This could be worrying if your children are mad for them, but in the general run of things, that seems unlikely.)

Purple Passion is more likely to be unleashed if the partner who doesn’t usually cook volunteers to do so!
So here’s a sophisticated little number, grown-ups only, to impress the beloved:
Kale Pesto with Roast Root Veg: surprisingly delicious!
Peel the beetroot,sweet potato,carrot, swede and red onion, cut into finger-sized batons, and toss in a bowl with 4tbs olive oil, a nugget of chopped fresh ginger 1-2 tbs of maple syrup, and a good pinch of salt .
Stir around to coat the veg in this mixture, spread out on an earthenware roasting dish, and place in a medium oven for 45 mins -1 hour; stir occasionally to stop the edges getting tough and burned.
Meanwhile, wash your bunch of kale, remove the tough stems, and pop into a large pot of boiling water for just a couple of minutes until wilted. Tip into a sieve, and immediately hold under the cold tap, turning the kale until it has cooled right down.
Squeeze out the excess water, and put in a food processor with 1-2 medium cloves crushed garlic, 3 tablespoons toasted pine nuts, 4 teaspoons balsamic vinegar Puree slowly, while pouring in 1/2 cup olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all oil is incorporated and mixture is smooth, about 4 minutes. Season with salt and black pepper..
Serve your roasted veg accompanied by the dip- and make sure you both eat the garlicky pesto!
Red wine to match!

Now all we need is some brave users to tell us what a difference a beetroot made to their Valentine's Day!

THE GRAND PLAN!

2008-01-27T10:53:00.000-08:00

January is the month for forward planning on the farm. It's the time when we review what we grew last year, and how successful it was (difficult when the farm spent most of the summer under water...), should we be trying new crops, were there big "hungry gaps" in our programme?
We'd really appreciate feedback from our customers on this, both from farmer's markets and the delivery rounds. Are there certain crops that you would like to see more-or less!- of,would you welcome new varieties, do you really wish there was something we grow that we don't?
As organic farmers, we have to make sure that plants in the same botanical family are rotated around the farm, to avoid disease build up. For example, cabbages and swedes are closely related, and are attacked by the same pests, so each year they must be grown on a different part of the farm, taking about 5 years before they come back to their original spot.
Coupled with that, we have to provide an interesting range of vegetables 12 months of the year. These are planted starting in February right through to October, and many crops, such as lettuce and broccoli, are planted every week to provide a continuous supply right through the season.
On top of all that, we have to use organic seeds and plants, so to ensure that they are available, we must order well in advance. So for a week or two, my desk resmbles a bomb site, with seed catalogues and scribbled notes, emails to plant raisers and seed companies, and a huge reminder chart hung on my wall. Needless to say, with over 60 different crops growing, nothing ever goes quite to plan!
So you can look at the seasonality chart for Eden Farms veg, I've tried various ways to persuade blogger to let me load this. No luck!! So I'm pasting the link to my carefully crafted google document below, see if you can look at it; and if anyone knows how to make this display as its supposed to, let me know!!
When you are looking at the chart, I have tried to show when some of our common veg are not available from the farm, and have to be imported- for example, although we supply tomatoes 12 months of the year, we only grow them on the farm for 5 months.
http://spreadsheets.google.com/pub?key=ppfBX0ksfpJ0-6VmixK94ZQ
In response to last season's atrocious weather, we have put up half an acre of polytunnels. This is an exciting new project, and we are looking forward to extending the range and season of some of the crops we currently grow, plus I have one or two new ideas that I'm experimenting with: more news on that later in the year.
Meanwhile, the seeds are arriving, the potatoes are set in trays to chit (grow) before planting, and theres a sort of simmering excitement as the days start to draw out. I realise it's all a bit premature, we no doubt have weeks of rain and frost ahead, but at least there's the hope of spring up ahead!
Remember, you can respond to this blog online and have your opinions published too!

BIGGEST BEAN FEAST EVER!!

2007-11-14T22:53:00.000-08:00

We escaped from our sticky farm this weekend, aided by Ryanair’s bargain basement selection. Naughty but nice- and who’s going to quibble about 99p flights to Milan (except some bright green environmentalist who didn’t get trench foot in a Lincolnshire bog this summer!)
Regular readers will know that we love our busman’s holidays, so we chose an agriturismo in the agricultural heartland of northeastern Italy. Sandwiched between the rivers Po, Adda, and Serio, this flat landscape of dykes and poplars was reassuringly familiar, yet completely new.
Firstly, how is it that Italy is stuffed with architectural gems, palazzios and grandiose churches in even the most insignificant of villages? Our agriturismo, a stunning fortified farm grabbed from the adjoining convent sometime in the distant past, had orchards of rare apple varieties in the old walled garden, and was overlooked by the domes and towers of the original nunnery, now sliding into elegant decay. The sun shone benignly down as we munched our way through home cured wafer-thin ham and tiny fruit pies, washed down by freshly pressed apple and pear juice from the surrounding orchards. Our hostess, Anna, works even harder than we do and was wonderfully helpful. Excellent value- 72 Euros for a lovely double room and breakfast. www.agriturismosantamaria.com
So when I asked her if there were any foodie events in this area, birthplace of the Slow Food Movement(antithesis of fast food and junk culture), she directed us to a tiny ancient walled town called Pizzighetone

BIGGEST BEANFEAST EVER
Pizzighetone straddles the River Adda, surrounded by a fantastic wall that until 10 years ago was falling down. The enterprising locals formed themselves into a “Volunteers of The Wall” group, and organized an annual bean-soup-eating festival, when thousands of people flock to the village to eat local bean soup (brown beans, vegetables and pig fat- absolutely delicious) over a mad 4-day feast!
The most exciting thing about it is that the entire event actually takes place inside the wall! This consists of about 15 huge domed chambers, each of which could accommodate 150 people, joined by wide open archways- formerly a 2000-strong garrison of soldiers was housed here. Huge tree limbs blazed in the massive open fireplaces, fed by elderly apron-clad volunteers pushing wheelbarrows, and trestle tables were crowded with friends and relatives, some of whom had queued for half an hour to buy tickets for soup, polenta bars, and the local slightly fizzy red wine. Candles guttered, lots of talk and laughter, a fantastic atmosphere.
To make our joy complete, half of the wall was devoted to a huge local produce farmer’s market, and as before in Italy, my dairy-free diet collapsed in face of the generous samples pressed upon us; and then, of course, we had to buy some.. and then some more…
Interestingly, we only found one organic producer- and absolutely no organic vegetables at all on that market!
The next day, following a visit to an organic vegetable farm (same problems, better climate- but our caulis wiped the floor with his), we found ourselves in a provincial small town, where surrounding the massive cental “Duomo” cathedral, the cobbled streets were full of shiny new tractors, borehole rigs, solar panels and roast chestnuts. An agricultural show! Yay!
Again, my competitive streak was gratified to note that the organic veg stall there did not even warrant a photo!
The wall volunteer's website is: www.gvmpizzighettone.it
MORE ITALIAN FOOD OOOHHH!!!
Five years ago on a similar weekend jaunt, we stayed in the beautiful town of Cremona, home of the Stradivarius violin, fabulous buildings, markets- always written off as a slightly boring place, that can only be true if you are a boob-tubed raver favourite destination Ayia Napa. Its fabulous!
We searched out the street restaurant where we ate before, and following a huge plate of vegetable starters dripping with olive oil, I finally ate pumpkinn ravioli.
I have the recipe in a Carluccio cookbook at home, but mess around and stuff those little squares- moi? Its definitely worth a trip to Cremona just to eat them.
Our last eating experience was one of the most enjoyable. When you are catching a plane, there's a certain anxiety that makes you try and reach the airport early- just in case-, then, hungry, you eat some overpriced rubbish that could be found at any cheap junk food outlet worldwide.
We were just early enough to go looking, but found ourselves in a big industrial area of factories and offices- not a shop or cafe in site. With time running out, a sign to "self-service restaurant 2* piano) seemed the best bet. We followed a group of secretaries into teh lift, and entered a new gastronomic world- works-canteen, Italian style. For 8 Euros we sat down at big tables with the local labourers and business directors to eat- more and different ravioli, plus a wild rocket and bean salad, all served by a young chef. Took about 20 minutes, and we arrived at Bergamo airport well satisfied with our foodie weekend away.

VEG TALK
Back to reality at Stickney, the weather immediately confirmed that waiting for summer now is not an option: its WINTER!!
There have been some fabulous Romanesco, broccoli and spinach enjoying the sunny backend, but they are about to come to an abrupt end; then its time to test the metal of you, our customers, as the root-and-green season kicks in! We still have delicious mixed salad bags (I particularly love the fiery “Ruby Streaks” mustard leaves), coriander and flat leaved parsley-snipping leaves finely with scissors over your dish transforms the most mundane dinner.
Parsnips, celeriac and swedes have been held back but are now appearing, and hooray!! it’s the return of the Lincolnshire chestnut mushroom! I have enjoyed some home-grown oyster mushrooms that appeared in huge chandeliers on straw bales down the farm; but despite multiple identification books and mushroom meals for me- I’m still alive, look!!- I’m too English to produce them on the markets.
ORGANIC VEG ARE BETTER FOR YOU!
We knew that, but £12m spent proving that organic fruit&veg contain up to 40% more antioxidants than conventional put a spoke in the Food Standards Agency assertion that there’s no difference!
I recently spoke on Radio Lincolnshire, and was astonished by the vitriolic attack made by their farming reporter, who claimed organics is “rubbish” (I got him back, though). It also raises the question of “when is 5-A-DAY enough?” If consumers are eating fresh produce with 40% less nutrients than they should contain, maybe it should be-7 a day??
BREAST CANCER £250 to go to Lincoln Breast Cancer Support, thanks to all of you who contributed! One man paid £4 into the pot for “pink” kale on Nottingham Square!

XMAS DINNER
So you’re not ready to think about it- but whoever is?? Just remember that ordering early and getting it delivered saves lots of supermarket queuing misery- and we are simply- better!
Full details, order form and online order form link next week, but here’s the trailer:

CHRISTMAS EDITION FAMILY FRUIT AND VEG BOX £15.50
Contains 4lb Cara pots, 2lb carrots, 1lb onion, 1/2lb mushroom, 11/2lb sprouts,(as sprout sticks) 1 lb parsnips, savoy cabbage, salad bag, parsley,
2 lemons , 3lb mixed Cox and clementines

FULL ORGANIC CHRISTMAS HAMPER £35
Contains CHRISTMAS EDITION plus
 Cashew Nut Roast, (vegan)
 Organic Carrot Cake,
 Special Coleslaw
 Mushroom & Bean Festive Pate
 Home-made vegan sour “cream” dressing
 Farmhouse pickle
The above home prepared items are specially made by us using our
own ingredients!
(all items are vegan except carrot ca

PINK VEG RAISE FUNDS FOR BREAST CANCER!

2007-10-09T06:26:00.000-07:00

Everything goes PINK during Breast Cancer Awareness Month- so why should veg boxes be excluded? Next week we will be packing a PINK VEG BOX- a bit of a challenge, and we've had to take a few liberties (red and purple) to come close! But with pink potatoes, onions, ruby chard, red kale, chioggia- Italian pink beetroot, red batavia lettuce(really pink), and even "pink" aubergines. We've introduced a new Pickled Pink jar of red onions in the deli section on our website- and we are donating 10%of proceeds from pink sales to local breast cancer support groups!

Many people start buying our organic veg boxes after a brush with cancer, and research points towards a link between cancer and some pesticides used in conventional agriculture.In particular, the so-called gender bending sprays used extensively in vegetable production appear to have oestrogen-like properties that could increase the risk of breast cancer. Local campaigners also report a higher than normal incidence of breast cancer in Lincolnshire, a county well known for its intensive farm vegetable production.

In addition to our regular deliveries,the fundraising pink vegetable boxes will be on sale at 14 different Farmer’s Markets in the East Midlands during October, or can be ordered direct from Eden Farms by phoning 01790 763582

Meanwhile, Stacey Emerson, packer of pink boxes, has dressed up especially for the event!

Who loves the sun.....

2007-08-12T04:31:00.000-07:00

At last some genuine summer weather; I adore heat, and have felt profoundly cheated so far this summer. Therefore , accompanied by Harry Potter to submerge any feelings of guilt, I have managed to aquire a good tan by sitting out in the garden on every possible occasion over the last week.
Not so Luke, I'm afraid; he has been working round the clock, preparing land for planting, trying to do 2 month's work in 2 weeks. On top of it all, the land has set like concrete now that the rain has stopped, and he has had to irrigate some crops that are struggling to draw moisture from soil that has tightened like a noose around their roots.
But at least crops are starting to grow: pink and yellow leaves are greening up, and stationary transplants have realised there is a reason to go on living. The sweetcorn is in full flower, and we may have finally managed to start lifting our not-so-early potatoes, Maris Bard. Too long in wet ground has given the slugs a great opportunity to share in the bounty, and we are doing our best to spot the damage before it leaves the farm- let us know if we are not successful!

Slough of Despond

2007-07-26T02:37:00.000-07:00

If I was a duck in the desert, I'd probably think things are great. As it is, watching all this year's hard work being swallowed up by relentless rain and flooding has reduced our farm to a self-pitying bunch of whingers, desperate to put a good face on things and be positive- but a quick walk round a farm with small yellow crops, big weeds and large puddles , rapidly dispels any fantasies. Note the yellow digger in the foreground of the picture- the only piece of farm machinery that has constantly been at work over the last few weeks.
Prior to last Friday, I calculated that 50,000 tons of water had fallen on our farm in the last 2 weeks- a crazy figure! I have now stopped calculating....
Anyhow, I'm just trying to soften you up and make you sorry for us, when I once again apologise for broccoli that goes yellow, repetitive boxes, and more old season potatoes. Please feel free to complain- you are entitled to expect good quality produce, regardless; however, it is definitely not up to our usual standard. Broad beans, spring onions, courgettes, more cabbages and beetroot- we are getting a bit overfamiliar with all these now!
I like to scout supermarkets and check out the competition; last week when Marks&Spencer only had Spanish broccoli I was unbearably smug. This week tales of air -freighted broccoli from USA- Europe hasn't got enough- at extraordinary prices , by packers under fixed-price contracts to the BIG retailers, created a frisson of satisfaction; however, I don't want to be a sour puss!
Three months of non-stop wet weather has washed away nutrients, soil structure, and crops:even the wild marsh samphire, a local delicacy that grows on the dunes up the coast, hasn't cropped.
ALL those jokes about webbed-feet in Lincolnshire may finally come true....

The Great Kohlrabi Competition

2007-06-21T23:40:00.000-07:00

Kohlrabi, strange vegetable relation of turnips and cauliflowers, is much loved almost anywhere except the UK. Go on any farmers market and ecstatic customers with continental accents snatch up huge bags of them and scurry home to gorge on delicacies made with this under-rated veg.
So why do I feel I have to keep apologising for it?
At a time of year when vegetables are in short supply, we find it an invaluable ally- fast to grow, very versatile as either a salad item, or stir fried, saute, casserole, roast, steamed in a sauce etc.
I made a really tasty vegetable accompaniment to bangers & mash by just braising carrot, kohlrabi slices, onion, and at the last minute, a few broccoli florets, in margarine, salt and black pepper- totally simple but delicious.
Anyhow, to prove that this vegetable is as good as I say, please enter our big KOHLRABI COMPETITION! Send in your recipes and comments, anmd we will choose a winner( or several if they are all wonderful!) who will receive a hamper of organic and fair trade goodies, and 25kg net kohlrabi ( just joking...)
I'll start of with an email I received from a customer this week:

Dear M et al
Just a line of support for your good work - as one who
said yes to the whole 'home grown' package and spurned
flown in lychees or even green beans from Kenya, I
say 'yes' to the humble Kohlrabi and was slightly
disappointed (no, that is a lie) to see none in my box
this week. I didn't even dare ask why onions had long
since disappeared off the radar, thinking that this
was all part of God's plan and that it wasn't up to us
mere mortals to question their non-existence.
Seriously, it's a bit like the 21C obsession with 2
week package tours to remote places like outer
Mongolia with punters then moaning that they can't
find semi-skimmed milk or somewhere to plug in their
hair tongs. Just DON'T GO.
Me? I'm off to mark some more A level French tapes
(now that IS hair-shirt and scourge)
Regards
Linda

Yellow Greens

2007-06-21T23:26:00.000-07:00

Summer should be a mellow dreamy time to enjoy the great outdoors and recover from too many nights spent in watching "B" movies and snacking sweeties. Instead, we seem to be living in a sub-tropical forest of large weeds and even larger puddles, bad-tempered staff gently poaching in full wet gear, and even worse tempered farmers who cannot get any work done!
So why should vegetables be immune from the general misery?! Just as our summer range of veg comes into full swing, the perverse weather causes problems! Spinach and lettuce leaves are bruised and ripped by the staggering force and size of the raindrops, and broccoli has received the message" go forth and multiply- quickly!!", with the result that no amount of chilling prevents it from trying to flower- hence you may have received a brownish piece. Our delicious new potatoes may have to grow gills and swim out of the field, and winter modular plants are spending their second month laid out in the farmyard waiting to be planted.
Please do contact us if you have received yellow green veg, and we will credit you! We are doing our best, but Eden Farms likes- hot, dry summers and cold, wet winters- this is the order I'm putting in for 2008!!

MORE ABOUT WATER

2007-05-07T14:18:00.000-07:00

Listening to the weekend farming programme( yes, I know it's sad), farmers in Australia are apparently in the forefront of global warming and are running out of water. In line with official thinking worldwide, protection of home-owners' privileges tends to take precedence over farmer's needs. So while flush toilets and automatic washing machines continue to work, irrigation quotas, already cut this year to 60%, are anticipated to fall between 0 and 50% next growing season.
Needless to say, in a drought-stricken landscape, farming could rapidly become impossible.
In an interview with one farmer, I was astounded to hear that his full quota is 5 million gallons per acre; our entire 70 acre farm has just 2 million gallons of water in the reservoir!
While feeling sympathetic for this man's plight- he grew onions- it did occur to me that I have on occasion seen Australian onions- particularly organic ones- for sale in the UK. And Australian beef and apples. So their rare and precious water is at least in part being exported to the opposite end of the globe in a worldwide commodity that could just as easily be produced on our own doorstep. Joining the mad international gathering of Mexican spring onions and South African caulis in our local supermarket. And creating lots more carbon emissions, leading to even more global warming, and round and round...
Sometimes humans can be extraordinarily stupid...

CAULIFLOWER CHAOS

2007-04-30T22:38:00.000-07:00

Cauliflowers are one of the most weather-responsive vegetables I know. When its cold, they sulk annoyingly, with hearts the size of 50p pieces protectively concealed from the chill. If its hot, carefully planned progressions are thrown out of the window as they all burst simultaneously into beautiful white curds, which rapidly develop a yellowish tinge when exposed to sunshine, and then develop a "ricey" texture- The seeds can be very expensive, and as heavy feeders of organic matter, they have rightly gained the reputation for being difficult!
Lincolnshire grows some of the best caulis in the UK, and the two varieties we are cutting this week, Skegness and Wainfleet, are named after two seaside resorts well known to the Midlands.
Here are two very interesting un-Lincolnshire recipes that I have adapted from Antonio Carluccio's vegetable book- very different, unexpected, and delicious:
"REINFORCED" CAULIFLOWER ANTIPASTA
Steam cauliflower pieces until it is al dente, and place in a large bowl.
Meanwhile, crush 2 garlic cloves, and add to a dressing containing olive oil, white wine vinegar, 5 finely chopped anchoyy fillets, black pepper. Sprinkle the cauliflower with 20 capers and about 20 pitted green and black olives, add the dressing, and refrigerate.
This salad can only get better as you leave it- if you can! and you can add more cauliflower to the dressing if you've eaten it too fast.
Guaranteed to knock your socks off!
CAULIFLOWER AND PASTA
An unlikey combination to UK eyes that turns out to be fantastic.
Boil together pasta of your choice- I prefer penne or shell-shapes for this recipe- with cauliflower florets.
Meanwhile, fry until golden an onion with dried crumbled chilli, then add chopped bacon, ham, or cheating bacon if preferred, and sliced mushrooms, cook gently till soft.
Drain the pasta mix when soft, stir into the onions, and mix gently, adjusting the seasoning. Grated cheese and chopped parsley can be added here .
This has become a weekday-staple- quick to make, popular and tasty.

DRY WEATHER
The last few weeks of dry weather, while being fantastic for catching up on undone winter work, have really piled on the pressure. When I think back to last spring, continuous rain and cold, it's hard to see the pattern that everyone identifies as global warming. But after last summer we did fill our pit right up in the winter- and its reassuring to see this big expanse of water , which is already going down as we irrigate the small lettuce plants . 2 million gallons of water sounds like a lot- but without rain, it certainly won't last until autumn!

Eat your greens!

2007-04-10T09:48:00.000-07:00

Here are the two extra greens recipes that I promosed you in this week's newsletter.
The first is from a customer, Ginny Blonde, and transforms kale into something unrecognisable- by all accounts, this could be an advantage......

KRISPY KALE

Heat up the oven to about 180*/ gas mark4. Meanwhile, thoroughly wash your kale and rip leaves into several pieces, removing any stems; large leaves work the best. Lay it on a large, very lightly greased flat metal baking tray, place in the oven and leave for about 20 minutes until the leaves have gone dry and crispy, while retaining their bright green colour. Oooh! This tasty snack lasted no time in the office, it would be great with other crispy things in a salad , or sprinkled on top of pasta or rice, or just on it’s own- no prepping time, an ideal “recipe”!

We have been eating purple sprouting broccoli for weeks now. I think it's wonderful, but just in case enthusiasm is flagging, here is an adaptation of a very simple broccoli recipe by Antonio Carluccio:

SAUTEED BROCCOLI
Very lightly steam your broccoli spears until barely soft. In a wok, sizzle 2 finely sliced garlic cloves with either a fresh chilli, or some chilli flakes, taking care not to burn the galic. Throw in your broccoli, toss around for a few seconds, then apply salt, black pepper and lemon juice to suit, and serve instantly!

GORGEOUS GIRLS AND BEETROOT

2007-03-19T01:56:00.000-07:00

Before.........

And after.........

Here are some pictures from our gala dinner event, where the staff from the packhouse, normally dressed in old jeans, and at this time of year, scarves and hats, flaunted themselves at a champagne reception run by East Midlands Development Agency, and accepted an award as runner up in the category of "Best use of e-business" . Cameras flashed, bowties flocked around, and a great time was had by our hard-working and dedicated gang!

Sadly, glamour has now left our lives, in exchange for the usual. The lovely weather of the last week has brought a real spring feel to the countryside, although the icy wind ripping through my coat down on the fen this morning quickly dispelled any illusions I might have had. At last we are planting, and the baby veg are covered in a light fleece to protect them from the easterly blow.
The delicious creamy caulis and dark green broccoli need a good solid accompaniment, so here is a recipe for Beetroot Risotto

1 lb beetroot

olive oil

6 large cloves of garlic, peeled and halved

1 litre vegetable stock

1 onion, finely chopped

200 g arborio or other risotto rice

1 glass red wine

freshly grated parmesan-optional

Preheat oven to 180 C.

Peel the beetroot, and chop into 1.5 cm pieces. Toss with some olive oil in a baking dish, then place in the oven. After about 15 minutes, add the garlic pieces, then continue to cook until the beetroot is soft and the garlic is turning golden and sweet, about another 20 minutes or so. Remove from the oven and set aside.

Make a risotto in the usual way. In a large pan, heat a splash of olive oil. Saute the chopped onion until it is soft and translucent. Add the rice, and toast for two minutes. Tip in the red wine, and stir till it is absorbed. Add a ladle of hot stock, stir until it is completely absorbed and the rice is on the verge of sticking, then add the next ladle, and continue in this fashion for about 18-20 minutes, until the rice is about 5 minutes away from being done. Add the roasted beetroot and garlic, and stir, adding stock as before, for a further 4-5 minutes. Taste for seasoning

. Remove the pan from the heat, add a handful of grated parmesan and a final ladle of stock, stir well, then put the lid on the pan and leave it to rest for 1 - 2 minutes, then serve. Dairy –free or vegan customers could add soya yoghurt or cream cheese as a topping.

Serves 2 generously.

Send in more beetroot recipes, please!!

PURPLE EVERYTHING!

2007-02-09T00:27:00.000-08:00

First, my nose and toes have been purple all week- its freezing out here on the farm. With all the terrifying predictions of snow, I envisaged ruined vegetables buried under mountains of snow. In fact, we have got off with a very light covering, and some really sharp frosts. The chief sufferers have been the gang down the farm; the wind seems to penetrate any number of layers, and fingers needed to be agile feel like immobile blocks of ice. A huge thanks to some of the unsung heroes of the food industry, doggedly and good-naturedly battling on in conditions that most people no longer experience.
Next week is PURPLE LOVE WEEK. What is it? check www.purplelove.co.uk
Its an opportunity to support local independent suppliers such as Eden Farms during Valentine's week. Just another marketing hype? Maybe, but it has a serious side.
Vegetables are not very romantic , certainly not in February, and we always miss out on any fun at Valentines day- so this certainly appeals. We have carefully planned our veg boxes for the week to be full of seasonal purple vegetables! And we are giving a 10% discount on all purple vegetables purchased from out farmer's markets during this period!
Purple Love Week is a bit of a giggle for independent suppliers only: its here to draw consumer's attention to us. Lacking the marketing resources of larger companies, a small farm such as Eden Farms can struggle to compete in the battle to relieve consumers of their cash! Purple Love Week is to remind everyone out there that small suppliers have something different and unique to offer shoppers. We have not gone down the corporate route adopted by many box schemes, and we are dedicated not only to our customers, but also to ourselves, our vision, our farm and our staff! We're worth it! Eat Purple!

e- business award finalist!

2007-02-06T23:50:00.000-08:00

Eden Farms is somehow a finalist in this years East midlands Development Agency e- commerce awards! see www.ebusinessclub.biz Great excitement all round to discover that we have been chosen out of all these hi-tech businesses as a bit of alright!
I tend to think of Eden Farms growing our organic vegetables in a sort of time warp compared to most of the cities like Nottingham and Leicester, that we deliver to. So it was all the more thrilling to be acknowledged as an e-business contender!
Apart from the recognition, and the award, there is a big Gala dinner, which 5 of our girls, dressed to kill in evening gowns ( watch this space for pictures), will be attending, champagne will flow, and I have to say, they certainly know how to party!! As in,- Eden Farms- the noisy table....
Part of the ceremony involves a 30- second video of our operation, and yesterday, a lone camera man braved the rural depth of Lincolnshire to film our tiny office, and staff muffled up in scarves and gloves packing vegetables; and of course, the organic vegetables themselves.
Apparently, there is also going to be a video of the Gala event, and , as unfortunately, I will be unable to attend, I look forward to a second-hand view of any outrageous behaviour....

Sunny Saturday

2007-02-03T08:47:00.000-08:00

Last night was the first truly cold frost for some time, coming just as we are cutting the first tunnel organic lettuce. If the weather is cold enough to freeze the leaves, particularly when they have hearts, the morning sun will rupture the cell walls( ice expands- remember physics GCSE?), and a week later, that nasty brown slime we all hate!
But a careful examination when the frost had burned away in a brilliant sun so hot that I was in my T shirt, looks like they have got away with it, last night, at least...
Down the farm, the row upon row of different green vegetables gleamed and grew; organic vegetables are dependent for their nitrogen( the stuff that keeps leaves green and shiney) on bacterial soil activity, which in turn, depends on temperature. This winter our greens are beautiful, none of that blue-around-the-mouth-and pallid-with-it look that we sometimes see. It has to be said that the skill of the farmer has a lot to do with it! but the mild winter so far has been a great help.

MEXICAN MADNESS!

2007-01-23T09:39:00.000-08:00

This week on our farm we are pulling organic spring onions. This is pretty unusual for the time of year- usually Eden Farms grows overwintered salads in tunnels, but until this week, they were quite happy ourside.
So how come that my local Somerfields is air- freighting spring onions in from MEXICO this week?! Is there any possible excuse for transporting such an easy, british salad crop so many thousands of miles.
I also saw the usual beans from Guatemala and Kenya, and even some butternut squash from far-flung Australia.
What are we doing?! Theres plenty of local variety to be had 12 months of the year. In Eden Farms organic vegetable box this week I had: Cara potatoes, crunchy carrots, onions, chestnut mushrooms, bunched beetroot (sweet!), coriander leaf, swede, sprout top, spring onion and a savoy. Look no further than www.edenfarms.co.uk- just down the road!

MUD IN EXCESS

2007-01-17T04:08:00.000-08:00

Global warming may have enabled Eden Farms to have both purple sprouting broccoli and ordinary "calabrese" broccoli on our organic veg stall in Nottingham last week, but the mud! In normal winters there is usually some cold, biting weather by now that "freeze-dries" our fields, so we can do some winter ploughing- or- hey what fun! some hoeing!
Nothing like that this year so far; Lincolnshire has degenerated into a sea of mud, and Eden Farms appears to be sinking in the middle! Although you might think that all this warm weather will increase our range of crops , in fact, we usually start planting lettuce outside in just over a month, but we need some drying weather to help out.
Visit our Farmer's Market stalls in Nottingham, vheck our website www.edenfarms.co.uk for all the details, you'll be surprised at the range of seasonal veg.
Watch this space for recipes too!