Riverford Wicked Leeks


Tuesday 12th May 2015

When we measured our carbon footprint with Exeter University in 2007, I was horrified to find that our packaging makes up 10% of it. As the vegboxes account for a fair chunk (despite being made from 95% recycled materials that are 100% recyclable) getting the most out of them is clearly important. By doing our best to patch up the... continued

Wednesday 29th April 2015

As the new grass pushes through, our dairy herds have been leaping and bucking their way onto spring pasture; definitely a highlight of our farming year. Their diet will now shift to the increasingly rich fresh grass, and you’ll be able to taste the difference in their milk over the coming months. This is only possible as our milk is... continued

Thursday 15th March 2012

Cauliflower is one of the veg we are most frequently asked for help with. The trick is to intensify the natural earthy taste and then amplify it with complementary flavours like Indian spices, egg, mustard and decent cheeses. To this end we’ve stopped boiling it in our Field Kitchen restaurant; instead we roast or braise it to a tenderness that... continued

Thursday 8th March 2012

In the 1980s, when I ploughed up the first and best of my father’s fields, I wasn’t sure what to grow so I tried just about everything. A fellow grower once said that if libraries stocked seed catalogues they would be filed under fiction; those photos can be very seductive and I sowed all sorts of things, most of which... continued

Thursday 1st March 2012

As we approach the end of another growing year, the barns are starting to look empty and the fields bare. For the most part, both crops and customers have behaved according to plan so everything will be sold (bar the dodgy stuff, which the cows will enjoy). There are still plenty of leeks, greens, cauliflowers and purple sprouting broccoli to... continued