As a small business which has quite literally started from scratch, our production methods are somewhat basic by many standards.

The whole family is involved in the production of the vegetables, from selection of varieties and ordering of seeds which normally takes place around Christmas time, through to raising of seeds and planting out and finally the harvesting.

Most of our seeds are raised in one small poly tunnel and planting starts in earnest in February of each year with hispi cabbage, early leeks and tomatoes. As these grow and are subsequently transplanted more room is required for peppers, aubergines, courgettes, more cabbages, brassicas and squash.

When the young plants are transplanted outside they are generally covered with a fleece; this keeps them warm, whilst allowing the moisture in and, especially with cabbage, also protects them from pigeons who delight in feasting off of the leaves. Whilst most of our transplanting is done by machine, this does involve all the family, one on the tractor and the other 3 seated on the planter; the mechanics of the family have cleverly managed to adapt the planter so that not only can this be used for leeks and brassicas but also for onion sets and broad beans which saves a great deal of time.

Our main crops of leeks, carrots and swedes are all direct drilled in beds using a precision drill pulled by the tractor; other seeds such as parsnips, French beans, peas, beetroot and spinach are drilled using a small hand drill which, although rather labour intensive, enables us to plant smaller amounts accurately and therefore try and minimise wastage.

Due to our organic status all weeding has to be done either by hand or mechanically. We use compost teas and approved liquid fertilizers to aid the growth of our produce and are very dependent on predator insects to control pests.

Apart from the potatoes, at the moment all of our harvesting is undertaken by hand with produce being dug/picked as required to ensure maximum freshness.