Farm shop volunteers required.

We love our produce and need enthusiastic people to help us sell it and join the team. We are looking for help either mornings or afternoons. If you are interested please contact Yvonne on 01736 788454 or yvonnebristow@blue-earth.co.uk.

Nyssa

Nyssa, our 100th WWOOFer, has just left us after six weeks volunteering on the farm. Nyssa was a pleasure to work with and a real asset to the farm during her stay. We wish her all the best in her onward travels, and a happy Thanksgiving back home.

Nyssa labelling eggs.

U3A talk.

On Wednesday afternoon last week I gave a talk to St Just U3A about developments at the farm over the past three years. It's always good to give talks like this because it makes you realise how far you've come! Below is one example, showing roughly the same view on our vegetable field in September 2010 and again in September 2013.

2010 - one polytunnel and a field of weeds.

2013 - three polytunnels and a field full of crops.

Christmas turkeys.

This year we have fifteen each of 3 different breeds of turkey for Christmas. Roly Poly is a white bird, costing £10 per kilo, with expected weights of 6 to 12 kg per bird. Kelly Bronze is an all-rounder, costing £11 per kilo, expected weights of 5 to 10 kg per bird. And Norfolk Black is the gamey turkey we have raised for the past two years, costing £12 per kilo, expected weights of 5 to 10 kg per bird.

Our free-range turkeys outside in their large run.

Please order your turkey now to avoid disappointment - we are asking for the usual £20 deposit - by phoning 01736 788454, or email lynne@bcents.org. They will be ready for collection on 23rd December, having been freshly prepared the day before.

Veg boxes.

Our veg box scheme has been running since June 2011 without a break, and our boxes have never looked better. Here you can see James, the farm's Produce Distributor, proudly displaying the four sizes of veg box on offer. These are, from the left, small at £7 each, standard at £10, large at £14, and mega at £20. Boxes are available either weekly or fortnightly, and can be collected from the farm or local hubs, or delivered to your door depending on location. Please contact us for more details, by emailing vegbox@bcents.org or phoning 788454.

Halloween veg boxes each included a whole pumpkin for carving (Friday 25th October).

Last week's veg box contents were (Friday 1st November):-

Small box - one bunch of carrots, one cauliflower, 200g of chard, one cucumber, half a kilo of onions, one pepper, and half a kilo of Charlotte potatoes.

Standard box - one kilo of beetroot, one bunch of carrots, one cauliflower, 200g of chard, one chilli, one leek, half a kilo of onions, half a kilo of parsnips, half a kilo of Charlotte potatoes, one black winter radish, and a salad bag.

Large box - one kilo of beetroot, one cabbage, one bunch of carrots, one cauliflower, one head of celery, 200g of chard, one cucumber, 200g of kale, 2 leeks, one kilo of onions, one kilo of potatoes, one black winter radish, and one salad bag.

Mega box - one kilo of beetroot, one cabbage, one bunch of carrots, one cauliflower, 2 heads of celery, 200g of chard, one chilli, one cucumber, 200g of kale, 3 leeks, one kilo of onions, one kilo of parsnips, 2 peppers, one kilo of potatoes, one black winter radish, one salad bag, and two butternut squashes.

All of this produce came from the community farm, harvested fresh on the day (except for onions and potatoes which are in storage), and was grown to Wholesome Food Association principles.

Friederike and Charlotte.

Friederike and Charlotte are currently hitch-hiking to Bristol after spending one month wwoofing on the community farm. We'd like to thank them for their valuable contributions during their stay here, and wish them the best for their forthcoming wwoofing in Italy.

Drying chillies.

Last Sunday we harvested almost 1000 "ring o fire" chillies, and threaded them to dry hanging around the Rayburn stove in the farmhouse kitchen. Using a needle and thread, we sewed the chillies together by pushing the needle through the thick part of the stalk near its base, then hung them in the warm and dry for 2 or 3 weeks. They should then store for several months, depending on the damp.

Alice with a string of chillies.

Chillies strung and hung in the kitchen.