When the wind and the rain are playing havoc with EVERYTHING it’s very hard to have any enthusiasm for ANYTHING!...
Vicky Moffitt, of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce...
Winter is definitely here and the first frosts are freezing up the poly tunnels. Here at Vallum, we’re preparing for dark days, working on our menus for private Sunday lunches and gatherings in our cosy Tipi, and a special Tipi Night on November 23 with a cracking menu of beef...
Vicky Moffitt of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce...
Oh my goodness…this weather! I’m sure the cherries aren’t usually so early, yet we have them dropping from the tree....
After a beautiful February when I dusted the moths off my denim (almost) mini-skirt, today, at the back end of May, it’s so cold I can barely think straight. Mark, who is taking over our Kitchen Garden, has planted rhubarb and gooseberries in the raised beds and last year’s chard...
Whisper it – spring is here (maybe). The birds are chirping away like there’s no tomorrow and our customers have...
As I write this on a mild January day, I’m beginning to wonder where winter is this year. Maybe it...
What a summer we had! The heatwave meant the crops were in remarkably early, allowing the farmers a more sociable summer than usual. Meanwhile, we enjoyed a really good boost to the season, so we were spoilt for courgettes, lettuce, tomatoes, cucumber, radish, kale, squash and more – and the...
The kitchen garden is in its element at the moment with beans, kale, chard, beetroot, carrots, lettuce, courgettes, cucumber, tomatoes,...
The birds are doing their best to eat the sprouting kaibroc before us so we are having to take drastic...
This month, we are mostly obsessing about our beautiful new Sussex hens, courtesy of James Baty at North Acomb Farm, where we first saw them when they were mere chicks. The first sun of the year has also brought about a lift in spirits as the kitchen team have planted...
