It’s been a while since I sent anything out, but things have been far from quiet on the farm! It’s been a difficult time with lots of challenges and changes, but there have been positives too and I feel excited about the future and want to share the changes and plans with you …
Farming in harmony with the land
The emphasis of my farming has always been to be in harmony with the land – to be grateful for its produce and to nurture the soil and ecosystem as a whole. Over the last few years, the effects of extreme weather patterns, riotous amounts of rainfall followed by weeks of drought this year, demonstrate that we can no longer follow the traditional seasonal routines of how to farm. The only certainty is uncertainty, so, we need to be able to respond to what the weather does.
- Grazing patterns need to change based on grass growth
- Seed can’t be sown on dry or waterlogged soil
The aim is to be resilient, to respond as necessary and primarily, to focus on the health of the land
and the animals. When they’re in good health, they’re better equipped to handle difficult
conditions.
Small steps towards a thriving ecosystem
This year I have:
- planted a willow coppice
- started hedgerow regeneration
- planted oak and birch trees in my lowland pasture
- Introduced bees to the farm
- And I’m waiting excitedly for to the birth of our first calf
on farm”
These have all been small steps in a project that will continue over many years. The aim being to make the farm a self sustaining unit. Already, I’ve seen a significant increase in insects and butterflies – and the gorse, almost wiped out after years of flooding, has started flowering again.
Meat is a product of how we farm, not the reason for it
We are not a meat production machine. The meat is a product of how we farm. This means that meat will be available when it is ready. Our chickens are reared when the days are longest and can have as much time outside as possible, foraging for plentiful seeds and insects. As such, chicken is now a seasonal product rather than something that is available every month. I will rear one summer batch and one Christmas batch.
Selling Meat
As well as how it’s reared, I’m changing the way I sell the meat we produce. Rather than selling
just popular cuts, I’m inviting people to buy a whole or half carcass – either for yourself or by
teaming up with friends and family.
This approach gives us a deeper connection with our food, the land, and the animals themselves.
And can build community – you’re very welcome to get involved in the butchery process if you like
(or just watch!). We meet in a shared space, discuss the cuts you want, along with cooking
suggestions, and you take the meat home.
Sharing the land, building community
Everyone is welcome to come and visit the farm and take a walk around. Whether you’re interested in learning more about how we are incorporating biodynamic methods into our farming or undertaking some “forest bathing” – I call it “hanging out in the woods”, please do get in touch.
I’m pleased to say that Edison has joined the Keepers Cottage Team. Edison is from a cloud forest community called Yunguilla, in Ecuador. The community focus is around conserving the cloud forest whilst creating sustainable livelihoods for the local people. Since moving to Bradwell with his family, he has been working on the farm and developing his own woodworking enterprise, as well as sharing his wealth of farming experience.
Meat availability
From the 24th of July: our beautiful succulent fresh chicken, reared to organic standards, free to roam every day out on our pasture. Sold whole. £11.60/kg
Throughout July, August & September:
- Whole (£230) or half carcass (£125) of hogget and mutton from my Herdwick sheep
- Whole or half carcass of pork from Saddleback-cross pigs. Carcasses priced at £10/kg – typically £300 per half-pig.
All prices include butchery and packing. I can butcher to your requirements and make sausages and burgers. Remember you can share the carcass! I’d love to have you along on this journey with me, so if you’d like to be kept up to date with the latest goings on at the farm and meat availability, please email me at keeperscottagefarmshop@gmail.com.