Our impact
To feed people from all walks of life the best possible organic, sustainable and local food
We need to reduce the barriers to buying non-supermarket food and reduce the cost of growing without artificial chemicals or sprays through our intensive growing methods and a direct to customer sales model.
We have implemented a sliding scale so that some people in our community pay more to help those with more restricted finances. Our sliding scale pricing model helps us work with the community towards food justice.
We practice minimum-till farming to preserve the integrity of the soil microbiology, avoiding ploughing and refraining from the use of sprays or chemical fertilizers. Our approach is entirely natural, and we select varieties known for their superior taste compared to supermarket counterparts.
Growing community
We’re growing real food that hasn’t travelled hundreds of miles. And we’re committed to making that food accessible to all, regardless of background or income. We’re also creating a community environment that is both welcoming and inviting to everyone by committing to social justice and celebrating diversity.
Healthy
soul food
Food grown using ecological principles that hasn’t had to travel far is packed full of nutrients. We grow a wide variety of vegetables which is important for soil health but it’s also vital for human health. Since moving out of the supermarket habit of eating the same things over and over can be challenging, we offer opportunities to learn how to cook and eat the foods we grow.
Living
soil
The way we farm supports local ecology. We’re regenerating soil minerals and building diverse habitats whilst producing very high quality food. No dig allows better water retention, builds the soil, increases yields and helps manages pests. This is about learning to work slowly in ways that respect all of life.
Soil is the soul of our society
A new farming model
A model that means external environmental factors have less negative impact as well as contributing to regenerating the landscape while producing quality food for local communities.
Soil is the foundation of civilisation. Each one of us eats 1.10 - 1.24kg of food a day and yet modern agriculture degrades 27kg of soil to produce that meagre portion. This is not sustainable. We need to improve our soil as we grow our food. This is done through regenerative agriculture, no till approaches and reusing animal inputs such as horse manure through closed nutrient cycles.
The environmental and social costs of using oil resources as well as their increasing scarcity are challenging tomorrow’s agriculture to reduce its dependency on fossil energies (Chow et al., 2003). In industrialized countries, innovative market gardens inspired by permaculture principles (Ferguson and Lovell, 2013) address this challenge by promoting manual labour and holistic thinking.
The need for a different approach to industrialised agriculture is vital, and we are only just at the start of the rise of micro/regenerative and urban farms. We need millions more. The micro farm means that we don’t need motorisation. Increased diversity and soil biology means more fertility, healthier and tastier plants and no need for GMOs and pesticides. More humus in the soil, means more water retention and robustness to unseasonal dry spells. These techniques can’t be achieved on industrial scales, that is why they are not practised.
There is a movement towards real, local food, produced with care by farmers who care. “Rediscovering the immutable value of the small scale farm is the first step towards new agriculture of the 21st century and, possibly a new world of the 21st century” (Eliot Coleman)
