Category Archives: Growing

Cornish new potatoes

Paul Babcock

Meet Paul Babcock. Paul grows our organic new potatoes on his farm in Cornwall, just one mile from the sea, within view of St Michael’s Mount.

Organic potatoes

Paul’s family have been there since 1958 and he has been growing organically for seven years. He also owns a pub locally, where  he sells his vegetables and meat.

Paul's potato harvester

This is Paul’s tractor, which he uses to harvest his organic new potatoes.

organic cornish potatoes

The high light levels and mild temperatures make Paul’s land ideal for growing new potatoes. The farm is above slate, which means it is free draining and has warmer soil. This rainy season has been particularly good for the potatoes, which you can order from Riverford.


News from the farms

Our regional farms around the UK (and one in France) are our way of growing fruit and veg as close to your home as practical.

Guy Watson, Wash Farm, Devon

Three acres of broad beans were sown in January and, hungry crows allowing, they should be ready in mid-June. We’ve covered the crop with mesh to help protect the emerging seedlings and warm the soil a little, so fingers crossed we get a decent harvest. Spring greens and purple sprouting broccoli have done well despite a little early flushing due to the mild weather. Meanwhile, our new polytunnel has earned its keep so far by easily meeting the planned yields for our winter salad leaves. The gentle start to the winter certainly helped. The final salad crops have been sown inside, after which they’ll move outside to clear the way for spring onions, tomatoes, mini cucumbers and French beans.

Nigel Venni, Sacrewell Farm, Cambridgeshire

After a good season of winter crops including leeks, cabbages, kale and spring greens, it’s turnaround time for Nigel. Two acres of garlic were planted before Christmas, which will be harvested in May as the Mediterranean-inspired wet garlic. Broad beans, Batavia and Little Gem lettuces will follow, as well as spinach. The farm has nearly four acres of wild bird seed plots too, and this winter brought visitors including corn buntings, grey partridge, lapwings, fieldfares, red kites and barn owls.

Peter + Jo-ann Richardson, Home Farm, North Yorkshire

After the mildest winter for several years, it’s been an almost seamless transition into the spring planting season for Peter. Broad beans went in back in February, to be followed by new plantings every few weeks to keep the supply coming. Novella, the first of his potatoes (easily the biggest crop on the farm) will go in during March, as will the early carrots for harvesting as bunches in June or July. This year Peter also hopes to try out Pink Fir Apple potatoes; fantastic to eat, but a devil to grow organically.

Chris Wakefield, Upper Norton Farm, Hampshire

The spring onions that Chris and his team planted in the polytunnels during November got off to a great start, thanks to the mild conditions. The crop should yield a very healthy 25,000 bunches around two weeks ahead of outdoor-grown plantings in March. Butterhead lettuce also went in during early January, and once those crops are cleared, the herb season recommences. Coriander, parsley and basil will be nurtured in the warmth of the polytunnels, while sage, thyme, rosemary and oregano will grow outside. There will also be a new crop of mint, after some culinary testing!

Guy Watson, Le Boutinard, France

Our autumn-sown carrots are doing well, putting us on track to have them ready in April to plug the supply gap before the UK crop is ready. Meanwhile our spinach is struggling; poor germination followed by some fairly extensive frost damage have taken their toll. Thankfully the Batavia lettuces are looking good under their mini-tunnels, and we are busy planning in chilli peppers, squash and 25 acres of sweetcorn, possibly to include a multicoloured variety. After experimenting with Cape gooseberries and tomatillos back in Devon last year we’re giving both crops a go here in France this summer, as well as the locally popular Mogette beans, for drying and relishing in winter stews.

Zest for life – citrus fruit is at its best

organic orangesThe Spanish citrus season kicked off in November and runs right through until May. You’ll notice the flavour of the fruit changing as the weeks go by, as different varieties come and go. Right now is the peak time for these bright, zesty beauties. Most of our oranges, lemons, clementines and satsumas come from a small group of farmers working in the hills behind Almeria in Spain. The group is headed up by Ginés Garcia, who is fiercely proud of his farm and the biodiversity it supports. He’s even inspired other farmers in the area to join up and convert to organic.

Now is also the time to grab blood oranges while they’re around – the flavour is wonderful but the season is short. Ours are grown in the foothills of Mount Etna in Sicily and the depth of their colour depends on light, temperature and variety. Try them in Jane’s vibrant lemon and orange tart, or squeezed into some chilled Prosecco for a seasonal cocktail.

make your own marmalade

Last January Guy took a trip to Ave Maria Farm near Seville, where 75 year old Amadora and her two daughters have been growing Seville oranges organically since 1986. Guy reckons you can’t get much more organic than their beautiful orchards and is convinced that the resulting bitter-flavoured fruit makes the very best marmalade he has tasted. Sevilles are at their best between mid-January and mid-February, so dig out some jars and muslin sharpish.
Try our marmalade kit £4.49. It contains 1.5kg of Amadora’s Seville oranges, two lemons and Jane’s marmalade recipe. You’ll need your own sugar and jars.

Veg heroes

The pick of the our seasonal vegetables to fuel your new year cooking.

Jerusalem artichokes

jerusalem artichokes

These knobbly little roots are a farmer’s dream: easy to grow, with no significant pests or diseases. They do particularly well at Wash Farm – in fact our biggest challenge is keeping them under control. They have a nutty, sweet, almost mushroomy flavour.
order jerusalem artichokes

how to cook jerusalem artichokes
Peel or scrub them, then use in stews and soups. They’re also good roasted in olive oil or sliced thinly and eaten raw in salads. Or try our recipe for jerusalem artichokes and mushrooms in a bag with goat’s cheese.


Another cosmetically-challenged seasonal root (although who looks their best in January anyway?), grown around our Riverford farms. Celeriac endures winter well and has a delicate, celery-like, fragrant flavour. It will keep in the bottom of your fridge for several weeks.
order celeriac

how to cook celeriac
Use celeriac to add depth to stews, mash and gratins or try our recipe for spiced celeriac with lemon.


Man cannot live on roots alone, so welcome the dark green leafiness of the kales. They benefit from slow growth and are at their best after some hard winter weather. This year our cavolo nero (black kale) is all but over, so look out instead for other varieties, including curly kale, which can be as good as cavolo nero once it has had plenty of frost. Store it in the fridge and eat it within a few days.
order kale

How to cook kale
You will normally need to discard the stalks before cooking – hold the stalk in one hand and run your other hand down it, stripping off the leaves. Curly kale is best boiled briefly or used in hearty, peasantstyle soups and stews. Try our easy ideas for kale.

News from the farms

Guy Watson, Wash Farm, Devon
Our new polytunnel is up and running, producing organic salad leaves for the winter. Come April the crop will be replaced with basil, mini cucumbers and tomatoes. We never heat our polytunnels and as the new crops will reduce our reliance on imported veg, they’ll be some of the most environmentally-friendly salads around. Meanwhile the mild autumn brought many of our crops forward; our Brussels sprouts were ready a good three weeks early and we were picking very good spinach through to mid November. Many of our leeks were also at harvesting size before Christmas, when normally they are not ready until March. All in all, it’s been a refreshing change from the difficulties of last winter.

Riverford Organic CambridgeshireNigel Venni, Sacrewell Farm, Cambridgeshire
The battle with the pigeons is continuing for Nigel and the team, so much so that we have had to cover the brassicas with fleece to stop the birds eating the lot. The cabbages have taken a bit of a hit from whitefly too, but things are back under control now and the first crop of cauliflower is set for harvesting in March. The organic spring greens and purple sprouting broccoli are looking really strong, while the wild bird seed plots on the farm are keeping the wildlife happy as the weather gets colder.

Peter + Jo-ann Richardson, Home Farm, North Yorkshire
The mild, dry autumn has made the weekly harvesting of Peter’s organic carrots and organic parsnips much easier this season, but with no cold snap to slow their growth, around 20% of the early cabbages have got ahead of themselves. They are so big they would almost fill the vegboxes if they went in. Thinking back to this time last year it seems daft that we are now hoping for a chilly spell. Back then the veg was frozen into the ground under a layer of snow and temperatures were as low as -15˚C. At least there are fewer frozen toes this year!

Chris Wakefield, Upper Norton Farm, Hampshire
The summer may be long gone, but Chris and his team still have the polytunnels working hard. Half are nurturing overwintering spring onions that should yield around 20,000 bunches at the end of March. They can be grown outdoors, but by bringing them under cover they’ll be ready a few weeks earlier. Meanwhile the rest of the polytunnels have been cleared and composted in preparation for 15,000 Batavia and Butterhead lettuces for planting in January. The perennial herbs are overwintering well after pruning last autumn and we are planning an outdoor mint crop to go with your new potatoes this year.

Guy Watson, Le Boutinard, France
Last year we sowed carrots here in the spring and subsequently were able to harvest some in late May, two weeks ahead of the UK crop. This still left a two week gap after our stored carrots finished. This year, after sowing in the autumn instead, we should be able to have our own carrots for 52 weeks of the year and banish Spanish carrots from the veg boxes. The crop has emerged well and we aim to get it covered with mini polytunnels before the first major rain of the season arrives; if they survive the winter storms we’ll be pulling tasty bunched carrots at the end of April.

Organic persimmons from Spain

organic persimmon fruitYou may find organic persimmons in your box this week. These are yellowy orange fruit with a sweet fragrant flesh and are grown in the South of Spain by Joaquin Pérez.

Joaquin has been farming organically for 10 years and bio-dynamically for 2 years. He also grows apricots and peaches on his farm, 60km south of Valencia, which he sells in the local area.

Persimmons are best eaten fresh, when still fairly firm. Eat them on their own or try in salads, with poultry, lamb or pork or in desserts.

Have you tried them?