it never rains

Always look on the bright side of life: a saying that regularly enters my head as I go through my day, or even in the middle of the night as I sit down to give my recollections for the last month. The main topic of conversation is the weather and the lack of rain; how nice it is to hear it bouncing down outside, while secretly hoping that it stops by morning so it will be easier to cope with 400 schoolchildren in dry weather. Now how selfish is that!

I was recently asked by the Manchester Evening News to share some water-saving tips with its readers as the hose pipe ban came in. The idea was that many readers would be growing their own veg and would never have had to contemplate saving water before. It caught me a little unawares, as suddenly I needed to be the knowledgeable local vegetable grower, or at least slightly scientific about things (the words “well, we just hope it will rain” wouldn’t really cut it). In the end I think I pulled it off, explaining how we save roof water at the farm to flush the loos and for watering the brassicas. I didn’t suggest that I would ever use my bath water for the same job; no doubt sales would have plummeted rather hastily.

We are also gearing up for the arrival of our Travelling Field Kitchen in September. Based on the award-winning Field Kitchen restaurant at Riverford in Devon, the travelling version is making its way around the country this summer in a giant yurt, serving up freshly-cooked food from the fields around it. It started its journey at our sister farm in Hampshire, before moving onto London, Peterborough, Yorkshire and Kent and will pitch up at Stockley Farm between 2nd-12th September for lunch and supper. The food is getting glowing reviews. If you want to taste Riverford veg at its best book your places now. Find out more on our website and to book call 0845 367 1155 or 01803 762062.

Stockley Farm is open every day from 17th July right through until 5th September, so if you’re looking for something to do over the summer please come and say hello.
 

John Walton