Forced rhubarb in practice
Inside the forcing sheds: candlelight, daily picks, and a very short window.
Read entryField notes
Recipes & journal
Notes from the field, the packhouse, and the test kitchen. We publish short pieces on what is being picked, how it is stored, and what we are cooking with the surplus. New entries land roughly each fortnight.
Field notes — late October
Apple harvest is in, leeks are being lifted, and the pumpkins are curing in the barn.
Read entryStoring Crown Prince pumpkins
Curing, barn conditions, and how we hold a pumpkin for four months.
Read entryRoasted vine tomato and bread soup
A foodservice-friendly soup that turns surplus vine tomatoes and end-of-loaf bread into a profitable starter.
Read entryA blueberry pallet to Region 9
How a 300 g punnet reaches an export customer in 36 hours.
Read entryHydroponic lettuce, year one
What we learned shipping iceberg with roots attached: shelf life up, returns down.
Read entryNo entries in this category yet.