Category Archives: Uncategorised

Live Life on the Veg with these 5 kale recipes

Mushrooms, Kale & Barley with Fresh Herbs & Baked Eggs

This is an easy, two-pan dish with plenty of umami (savoury) flavour from the mushrooms, particularly the dried mushroom liquor that acts like a little stock. We’ve used curly, but any kale will work here.

Read full mushrooms, kale & barley with fresh herbs & baked eggs recipe.

Guy’s Kale Hash

This kale, chorizo and potato hash is the ultimate weekend breakfast or hearty dinner on a cold day. Top with a poached egg to make a more complete meal. You can also use cabbage or sliced Brussels sprouts in place of kale here.

See full Guy’s kale hash recipe.

Celeriac, Kale & Mushroom Pie

This winter warmer gives the heartiest of meat stews a run for its money. Cooking the component parts may seem a bit fiddly but it ensures each ingredient retains its perfect flavour and texture. We’ve suggested some additions to the filling but go easy with them – the veg is more than enough to carry the show.

See full celeriac, kale & mushroom pie recipe.

Baked Potatoes with Cheesy Kale Filling

These vegetarian baked potatoes hit that magic spot somewhere between decadent and worthy. They make a great simple and inexpensive midweek dinner and can be easily adapted to your kitchen contents: use chard or spinach if you have this in your veg box instead of kale, or use a smoky cheese such as Gruyère in place of cheddar.

See full baked potatoes with cheesy kale filling recipe.

Kale, Spelt & Chorizo Big Soup

This ‘big soup’ is a chunky broth that’s almost a stew. It’s a great style of dish for using up the last odds and ends in your winter veg box. The basic requirements are onion and garlic, a grain, good stock and lots of veg, but you can liven it up with bacon or chorizo, by stirring in pesto or by sprinkling over gremolata. It also reheats well.

See full kale, spelt & chorizo big soup recipe.

Ed’s news: No such thing as too much salad

Guy is on holiday at the moment, returning next week. In his absence, here’s the latest news from green-fingered grower Ed Scott, who takes care of the polytunnels on our Devon farm. Tomatoes, cucumbers and more await in summer; for now, it’s all about leaves…

The salad leaves we grow in the winter are a bit of a godsend: we can maximise use of our polytunnels, which always look a little sad when empty, and keep our harvest teams busy in the colder months when there’s not a lot else going on. Another benefit is that oversupply is never an issue. A glut of courgettes in summer is a problem: there are only so many times we can put them in the
boxes before customers start crying foul. An excess of winter salad, however, is always welcome; most people are happy to see a bit of leafy greenery alongside the heavier winter staples of potatoes and swede. Every extra bag we can produce is also one less lettuce that has to be brought in from Europe, reducing food miles, carbon footprint and – not to be ignored – costs.

This year we hope to produce about 30,000kg of salad. We have 11 different types of leaf growing, and pick around 6 per week for our mixed salad bags. Most plants can picked 4-5 times before they get too bitter or start ‘bolting’ (abandoning leaf growth to produce flowers and seeds) and have to go.

Growing in an enclosed space, the plants have to be monitored closely for pests and diseases that will spread like wildfire. At present we have an issue with whitefly in the Claytonia (winter purslane). We’re planning to bring their population back down to a manageable level using a product made from dried chrysanthemum flowers, which works by blocking the spiracles (breathing holes)
of the insect. We never use artificial chemical-based pesticides, and wouldn’t spray the crops even with a natural product during summer, except under very exceptional circumstances. But at this time of year, when all the beneficial insects such as bees, ladybirds, lacewing and hoverfly larvae are dormant, we can rescue our crops with a clear conscience.

We’re planting some extra lettuces next week, but they won’t be ready for a while, so we may not have much to offer for the next few weeks. Bear with us, and normal service will be resumed as soon as they come through!

Ed Scott

Want to avoid ultra processed foods?

Cook from scratch!

The media has been abuzz today with new research from France suggesting a link between ultra processed foods and an increased risk of cancer. For now, the study should be treated with a bit of caution; the researchers themselves said their results ‘need to be confirmed by other large-scale studies’. But is it really news to any of us that an ultra processed diet isn’t the healthiest choice?

Riverford has long promoted the joys of cooking from scratch with fresh organic veg, dairy and meat – nourishing food with a wonderful flavour, and no hidden nasties.

What are ultra processed foods?

Michael Pollan put it best: ‘Don’t eat anything your great-grandmother wouldn’t recognise as food.’

To write a full ultra processed foods list would take a very long time, as they make up so much of what lines supermarket shelves – and 50% of the average UK family’s diet! But broadly speaking, ultra processed foods are made with ingredients you wouldn’t find in your own kitchen: artificial additives, preservatives, flavourings and colourings. They also often contain high levels of sugar, fat and salt. Think crisps, chocolate bars, fizzy drinks, processed meats like chicken nuggets and meatballs, and instant foods such as soups, noodles, and frozen readymeals.

Avoiding ultra processed foods

The easiest and most satisfying way to avoid ultra processed foods is to cook from scratch. You know exactly what goes into your food, can pack every plate with fresh organic veg and other good-for-yous – and a meal always tastes better when it’s made by your own fair hand.

Cooking from scratch is a good start – and choosing organic ingredients is even better. The Soil Association’s organic standards (some of the highest in the world) protect consumers and farmers alike from a number of potentially harmful chemicals. Organic farmers like Riverford never use artificial pesticides or weedkillers on our crops. Certification also strictly prohibits GM crops, hydrogenated fats and controversial artificial colourings and preservatives.

Riverford makes cooking fresh organic meals from scratch easy. Our organic veg boxes are packed with different seasonal varieties every week, plus simple, inspiring recipes to help you make the most of all that good stuff. Don’t have time to plan? Try an organic recipe box, with easy step-by-step recipes and measured quantities of all the 100% organic ingredients you need.

Steering clear of ultra processed foods has never been easier – or tastier.

References
http://www.bbc.co.uk/news/health-43064290
https://www.theguardian.com/science/2018/feb/14/ultra-processed-foods-may-be-linked-to-cancer-says-study
https://www.soilassociation.org/organic-living/organic-food/

A road trip across Spain, meeting new and long-term growers

by Luke King, Riverford’s Commercial and Operations Director

Many of our growers have been supplying us for over a decade and have become good friends. Having close relationships with farmers is hugely important to us, so regular trips are crucial to reaffirm existing relationships and talk through future crop plans.

I recently visited the Spanish farmers we work with, alongside our Devon farm manager, James, Technical Manager, Dale, and Flemming Anderson, who co-ordinates our work with them.

During the trip we also visited a number of potential new suppliers with interesting new crops . Our journey lasted four days, visiting ten growers and covering 1,200km across southern Spain.

Here is my slightly rambling report about the growers we visited; we hope you may find it interesting too.

Day 1
Sweet potatoes

After setting off from Seville, our trip began in an area near Cadiz where around 60% of the sweet potato we sell is grown. We deliver around 240 tonnes across the year with sales rising each year.

The Spanish season runs from August to February/March and all comes from one grower, Jean Claude Mathalay, who we’ve worked with for over 10 years.

The area around Cadiz is wetter than usual for Andalucía, with rainfall near 800 ml/year; that’s more than our farm in Cambridgeshire. This predominantly falls in the winter but means there is plenty of water for a thirsty crop like sweet potato. The area has sandy but fertile soils, and is not as hot as other areas due to its proximity to the Atlantic, which the crop likes.

Jean Claude has been organic for 25 years. A Belgian national, he started out as an agronomist, before deciding to set up a wholesale business in France and then becoming a grower.

Sweet potato has become a major product for us so it is important we have a good relationship with our core supplier and we are certain about his integrity and practices. The sweet potatoes were all harvested at the end of last year so there was nothing to see in the field, but here is the 2 hectare nursery where the cuttings will be taken and planted outdoors in the soil.

Avocado and mango

We worked our way past Gibraltar and back to the Mediterranean coast to see a company called Jalhuca who we’ve worked with for two years. They specialise in mango and avocadoes and although they are a commercial business, they are progressive, do an excellent job and are very principled.

The coastal strip from Gibraltar to Motril, locally called The Tropical Coast, has a unique climate where the average temperature during the autumn/winter is high enough to support commercial avocado and mango production.

Jalhuca have planted a new 50 hectare plantation with avocado trees in an isolated valley which should provide a good supply in the future. Steeper land is more favourable for avocado trees as it is less prone to frost and has better drainage (avocadoes don’t like wet feet!). The team will start cropping in two years’ time and will be in full production in five.

From left to right: Hugo from Jalhuca, Luke, James, Dale, Flemming and Enrique from Jalhuca.

Day 2
Lemongrass, lime fingers, kumquats and hand of Buddha

Next we travelled North to an area just outside Malaga to visit Enrique Vallejo and his son, Juan, who we met about five years ago when looking for growers to plant a winter broad bean crop. Unfortunately the beans didn’t work on their citrus focused farm abundant with grapefruit, oranges, clementines and lemons. We already have a good supply of these products so I didn’t think we would be back, but since then the farm has been trying some interesting niche products which we are very interested in:

Lemongrass
Enrique agreed to trial lemongrass for us after our previous grower stopped trading and it’s been very successful so far. The long grasses are harvested and then cut to a bulb with 30cm of leaf.

Lime fingers
Lime fingers, or lime caviar, are a crop we’d not seen before. They come from a small citrus bush of which there are only a few per plant. The flavour is beautiful; a real delicacy. At this stage we’re not sure whether we’ll be able to source it in the numbers required or at a workable price, but it’s one of the most interesting products I’ve tried in long while.

Limequat
Limequats are a hybrid of a lime and kumquat. The fruit is small, oval, greenish-yellow and contains seeds or pips. It has a sweet tasting skin and a bitter sweet pulp that tastes similar to limes. The fruit can be eaten whole or the juice and rind can be used to flavour drinks and dishes. We were impressed and would like to offer them to Riverford customers in the future.

Kumquat
For those who don’t know, kumquats are a group of small fruit-bearing trees. The edible fruit (which is also called kumquat) is similar to other citrus but is smaller and you can eat the whole fruit, including the skin. They have an interesting flavour profile which is slightly bitter at first, but then sweet. We hope to sell these too.

Hand of Buddha
The hand of Buddha is an unusually shaped citrus variety whose fruit is segmented into finger-like sections, resembling those seen on representations of Buddha apparently.
You peel off the yellow skin and reveal the hard pith underneath which has a subtle, sweet and lemony flavour without the sourness. These may a bit too much of a challenge to sell, but Dale and I were surprised about how nice they were.

One of the asparagus fields with protected land behind; a lovely and a unique landscape.

Asparagus
We then headed towards Seville to Horticola Sierra at the Finca La Turquesa. We have been dealing with Jose-Miguel for 10 years and he exclusively does our Spanish asparagus. The 19 hectare production is located in a national park which has a large water hole with abundant bird life, including flamingos. The asparagus was not out of the ground yet so after a brief look we went down to the water hole to have a look at the wildlife.

Spinach and romanesco
After the national park we then travelled east towards Granada to Loja to meet our friend Pepe who grows our fantastic winter spinach. This year we’ll also have winter romanesco from him to bring a bit of variety alongside cauliflower and broccoli through the winter months.

It has been a difficult season so far with the spinach badly affected by hot and then cold weather extremes and also pests. The crop is finally growing well and Pepe expects to harvest in the coming weeks. The romanesco look very good and are about 3 weeks away.

Pepe is a licensed paragliding pilot and flies in the mountains around Loja. He’s recently bought a dual paragliding kite so he can take friends out, so we’re hoping next time we visit we may get a flight!

Day 3
Specialty tomatoes and custard apples

Our next stop was further south at Motril on the coast to visit Frulupe.

An area of weakness within our cropping program is our over-reliance on Paco and his business Eco-Sur for peppers and tomatoes. We have two main problems: one, if Paco has an issue with the crop we don’t have a suitable back-up, and two, he understandably prefers to stick with the crop varieties he knows will grow really well on his farm.

Some months ago we had a conversation with Flemming about finding a grower in Spain to extend the season of mixed tomato varieties we grow in our tunnels. Dale sent through varieties preferences and Flemming contacted a small business called Frulupe run by Jose Manuel about a trial. The tomatoes are now ready for us to start delivering in the coming weeks. They are a little larger than the ones we grow and would ideally want, but taste great and are a good starting point for a new crop.

Frulupe also supply our custard apples, a unique heart-shaped fruit with a sweet taste related to the magnolia. The fruit has two short seasons, one in February and one in October. The fruit is looking fantastic and almost ready for the February season.

Next we met Paco, our tomato and pepper grower, for lunch and a catch-up before heading to meet two companies that can potentially fill gaps where we need to. There are times when our core growers may have problems with their supply so we need have credible alternatives. Finding suppliers who match up to our standards is difficult but Flemming has found two, called Balcon de Níjar and Murgierverdi, who can cover bell pepper and tomato volume shortfalls from Eco-sur.

We had tours of both businesses, which were clearly well-run with good leadership, investment and systems. We prefer to work with exclusive suppliers of a smaller size but need alternatives we can trust if there are problems.

From there we travelled north to Murcia where we had dinner with Sebastian, our calabrese broccoli supplier.

Day 4
Calabrese broccoli and watermelon

It’s taken a long time to find a reliable, trustworthy supplier of calabrese in Spain. Over the past 10 years we’ve dealt with a succession of cooperatives with little interest in forming a meaningful, long-term relationships and are also market focused and will sell to the highest bidder. This made life very difficult so when Flemming found Sebastian 2 years ago we were finally able to get to a reliable supply at a confirmed price.

Sebastian was an engineer before he became a farmer and he approaches his farming with technical precision. He uses the best infrastructure and expertise in growing and packing his product which means reliability and quality for what is a very important vegetable for us.

His latest investment is a new packhouse because his present one is too small. It’s in the early stages of construction so our farm manager James, who has extensive experience in managing projects of this magnitude, offered some helpful tips for a successful build.

We then head for our final destination near Alicante to visit Ecollevent. We’ve bought fennel and celery on and off from them over the years but this year we started a winter spinach program to compliment what we already get from other growers. Ecollevent is owned by Jaime who grows a small number of crops.
We have a good supply of Italian fennel at the moment so don’t take his, but we’re especially interested in sourcing the tops, or fronds, to sell separately.

Jaime with his Spinach, will be ready in about two weeks’ time

We returned to Devon feeling very positive from reinforcing relationships and excited by the interesting developments and potential future fruit and vegetables.

Feed the Birds with a Free Riverford Sunflower


If you’ve been part of Riverford for a while, you might have had one of our organic sunflower birdfeeders before. They’re back, and we’d like you to enjoy one as a little gift from us. There isn’t enough for everyone, so it’s first come, first served. Don’t miss out – add yours now!

Guy first grew glowing yellow fields of sunflowers on his French farm in the Vendée in 2015, hoping to make his own organic sunflower oil. While watching the local wildlife thrive off the crop, he had an idea. Instead of making oil, he would dry the flowerheads and offer them to British birds.

The sunflowers went down a treat – and not just with birds. People sent us snaps of everything from wild birds to chickens, pet hamsters, and the odd cheeky squirrel munching their way through this organic snack. Keepers at the Monkey Sanctuary in Looe even said they made a great enrichment activity for the monkeys! It was so wonderful to see creatures great and small feasting on a natural organic treat, Guy has grown them again every year since.

Thinking of joining in with the RSPB’s Big Garden Birdwatch from Saturday 27th – Monday 29th January? A Riverford sunflower is just the thing to lure out a few more feathered friends.

We would love to see photos of any birds and beasts enjoying the flower. Please share at facebook.com/riverford and twitter.com/riverford using #riverfordsunflower.

For inspiration, have a look at some of our favourite pictures from last year below…

This slideshow requires JavaScript.

Juicing, blending and blitzing – what’s the difference?

Fresh juices and smoothies are often spoken of in the same breath. Superficially they are very similar; both colourful cocktails, good veg box user-uppers, and tasty shortcuts towards your 5-a-day. But from a culinary perspective, they’re wholly different beasts.

Even within the world of smoothies, there are vital distinctions: the drinks that can be created in standard blenders are entirely different to the blitzes produced by highly powered drink machines.

If you’re looking to eat more veg in 2018, fresh organic drinks are a good place to start. Here’s our handy guide to the virtues of each method, to help you get the most from every glass.

Juicing

When you think of juice, you might think of fruit first and foremost. You can stick to all-fruit blends if you have a very sweet tooth, but many vegetables also produce tasty juices – and their complex flavours will allow you to create far more satisfying mixes.

From beetroot to broccoli, most veg can be juiced; all it takes is the right complementary flavours to make them sing. Earthy roots or bitter greens will reveal their charms when combined with sweet fruit, a squeeze of sharp citrus, and perhaps some aromatic fresh herbs or spices.

Juicers extract flavoursome, vitamin and mineral-rich liquid, and leave the pulp of your fruit and veg behind. Losing the fibrous stuff means that you don’t need extra liquid or other additions– fresh produce is the only ingredient. There’s also not too much prep; you only need to remove strongly flavoured peels like citrus, and any bits that are tough enough to challenge your juicer (such as pineapple or melon skins and large fruit stones).

However, losing the bulk also means that fresh juice won’t fill you up – unlike blends and blitzes. If you just want a zingy drink to enjoy alongside food for an extra shot of goodness, fresh juice is the thing.

Blends

Standard kitchen blenders can handle soft fruits and tender raw veg such as spinach, but nothing with a high density of dry matter such as uncooked roots or apples. If you put a raw beetroot into a standard blender, you aren’t going to end up with a thick, smooth drink – you’ll just have shards of beetroot floating in watery stuff. You need to either stick to soft fruit and veg, or be prepared to cook certain items before blending them.

Because you’re going to be consuming the whole fruit or veg, there’s different prep involved: peel and chop any bits you don’t want to drink! To keep it at the right consistency with all that fibrous bulk, you’ll also need to add a liquid medium. Coconut water, fruit juice, dairy or nut milks – this can be whatever you fancy.

Blends may require different thinking to juices, but the effort pays off with some nutritional perks. Consuming the whole fruit or veg rather than just extracting the juice means that you’re getting all of its goodness, and keeping all the fibre makes the drinks quite filling.

Blends also produce a higher yield; you could potentially get several glasses from the same amount of fruit and veg it takes to produce one glass of juice.

The final virtue of a blend is that they’re made in standard blenders which can serve many functions in your kitchen. If you want to create a rich, nourishing drink without buying any extra bits of kit, blends are a good way to go.

Blitz

The highest horsepower option. The mighty blitzing machines that are made specifically to produce drinks can handle just about whatever you chuck at them, including uncooked roots, tough stems, and extras such as nuts, seeds and oats. All you need to do is provide enough liquid to blitz them into.

That flexibility to use up a wide variety of raw fruit and veg is the one vital difference between blitzes and blends. Otherwise, their virtues are very similar: to make a blitz, you’ll need to consider liquids and other additions – but, you’ll enjoy a higher yield, the goodness of the whole fruit, and something more like a meal.

Why organic?
Whether you’re blending, blitzing, or juicing, it’s always best to use organic produce. With organic, you don’t need to worry about pesticides or wax on the skin, but can process the whole fruit or veg – getting all the goodness and flavour without adding any chemical nasties to your drink.

Want to create your own fresh organic drinks? Our organic juicing box is packed with sweet, succulent fruit and veg. Or, for more inspiration, try our organic juicing bags, each containing a tasty recipe and everything you need to make it.

January sale: 0% off!

Riverford’s quiet revolution

You won’t be seeing a sale at Riverford this January – or at any other time. It might seem like we’re being mean, but the opposite is true: saying ‘no’ to discount marketing is fairest for everyone, including you!

Offers are everywhere. Banks offer you £150 to open an account, broadband companies have rock-bottom introductory tariffs, veg box suppliers give your fourth box free, supermarkets offer £20 off your first delivery… but where does all that money come from? Answer: someone else is made to pay for it, through inflated prices for existing customers, squeezing suppliers, or paying staff less.

It’s the model which almost all subscription businesses work to. If you can be bothered to be a ‘savvy shopper’ and spend your life forever switching suppliers you can do pretty well out of it, but as the service providers know full well, most of us are just too busy; or maybe we find a world where trust equates to ‘sucker’ so dispiriting that we would rather just ignore it and get duped.

For a while, we were part of the problem. We dipped our toes into the world of discount marketing, being persuaded that it was the only way to compete. But in 2014, Riverford founder Guy Singh-Watson could bear it no longer, and proposed that we abandon this path of abusing the trust of our most loyal customers. It turned out that most of the staff agreed, so we stopped offering discounts, stopped paying dubious companies to knock on doors, stopped using voucher sites, and significantly cut back on leafleting and advertising. Instead we concentrate on growing good veg, looking after our existing customers, and have taken all sales back in-house through our own staff who know our veg and our values.

The response from the majority of our customers has been very positive. It turns out that most people, most of the time, are happy to pay a fair price; what it costs to make something in a competent and efficient manner with due respect for people and the environment, plus a modest profit. This is the basis upon which Riverford was founded 30 years ago. The results wouldn’t satisfy a venture capitalist investor, but we are happy to declare that we don’t offer anything to a new customer that we don’t offer to existing ones. That may sound tame, but in an industry racing to the bottom, it’s a quiet revolution.

Watch our video to find out why our approach is fairer to farmers as well as customers:

Win a stack of organic treats & blender, worth over £500

Here at Riverford, we really know our veg. Founded by Guy Watson (the Soil Association’s Best Organic Farmer 2017), we’ve been farming organically in Devon for 30 years: carefully selecting varieties for flavour, and looking after the soil, wildlife, and water sources.

However, organic doesn’t just stop at food and drink. This January, we’re teaming up with our friends at Pai Skincare to bring you a whole host of ethical prizes. With our passion for organic food and Pai’s passion for organic skincare, it’s a match made in heaven.

Pai’s passion for organic skincare came from wanting to enable people to take control of their skin, instead of putting up with products that are full of irritants. For Pai (meaning ‘goodness’ in Maori), pure and transparent ingredients are essential; they are proud of the lengths they go to in letting people know exactly what’s in their products.

For your chance to win a month’s supply of Riverford juicing and veg boxes, as well as lots of organic Pai Skincare treats and a top-of-the-range Sage ‘The Boss’ blender, enter our competition now.

Wooden nets & your thoughts about packaging

Hello, I’m Robyn – Riverford’s new(ish) packaging technologist. I’ve been working at Riverford HQ on the Devon farm for six months. Like everyone here, I’m passionate about food and the environment. Now that I’ve had some time to get to grips with the business and its ethos, I’m starting to review our existing packaging, making sure it reflects our ethics and looking at ways for us to improve.

Can’t live with it, can’t live without it
As much as people (ourselves included!) might wish that we could do without packaging entirely, it plays a huge part in ensuring product quality and enabling distribution through our whole supply chain – from the boxes that loop between our farm and your door, to the punnets that hold our mushrooms secure in transit. In general, our ethos is that less is more: if the product is robust enough to travel without being damaged, then there’s no need to add unnecessary packaging. Although we already look consciously at our packaging, my role has been created to really make sure that we’re doing the best we can.

Consistent customer feedback, as well as thoughts within Riverford, have lead me to rethink one item of our packaging first: plastic nets. We use these for items such as citrus and onions that are packaged in individual portions for people to add to their veg boxes or choose when building an individual order from scratch. My conundrum was this: we couldn’t get rid of nets entirely, as we rely on them to distribute equal-weight portions to every customer; and we couldn’t swap to another type of packaging without using even more material. I was stuck…. But then I came across a really exciting company in Austria that produces biodegradable net alternatives made from beech wood.

Wood, making a net?
It sounds strange, but actually works beautifully, and is very environmentally friendly. The wood is a by-product from the forestry industry: when the trees in PEFC-certified sustainable forests grow to a certain height, some are thinned out to give the remaining trees space and light to grow. The thinned-out trees would normally be burned; however, the net provides an alternative use. The wood is chipped and broken down further into pulp, spun into a string-like material, then knitted together into a net tube ready for our products.

Watch our video below to find out more about beech netting and how it’s made…

Needless to say, we decided to use the net – and in fact, have already started! We also have a large stock of plastic nets that we want to use up; you will still see some plastic nets in your boxes until we completely run out. We felt it would be wasteful to just throw away our existing stock, so as each plastic colour runs out we will replace it with the biodegradable version. Green and white biodegradable nets are already being used.

If you’re confused about what your net is made from, the feel will give it away: if it’s soft and natural feeling then you’ve got a biodegradable one. If it’s hard and plastic-y then it’s from the last of the plastic stock.

The way to dispose of your beech wood net is to cut off the metal clips (these aren’t biodegradable, though we are looking into alternatives) and put the net on your compost heap or in your council compost bin.

To find out more about our existing packaging and research with the University of Exeter, visit our packaging manifesto.

Share your thoughts on Riverford packaging
As part of my review of our existing packaging, I’m really keen to hear what customers think. If you have a few minutes to spare, please fill out the questionnaire below. I look forward to hearing your feedback, and will be personally reading the responses and bringing you more sustainable packaging changes in the future!

Click here to fill in the Riverford packaging survey

Pumpkin Day 2017; another year of autumnal cheer

On Saturday we opened our four farms’ gates to 6,00o visitors for our legendary annual Pumpkin Day event. Families across Devon, Yorkshire, Peterborough and Hampshire joined us for pumpkin carving, face painting, worm digging, live music, tasty organic food and a good dose of fresh farm air!

The weather was on our side and once again we had a successful year welcoming people to see where we grow our iconic veg. We’re not sure of the exact start date of Pumpkin Day, but the Watson family recall the event happening on our original Devon farm over 20 years ago.

A new addition this year was our wonderfully eccentric and rather noisy Human Veg Machine, where participants had to match veg to win prizes.

A huge thanks to everyone who came. Here’s a glimpse of the action.