Organic Pea & barley intercrop, several varieties of each. 👉Undersown with diverse ley. Learning is doing!
This is happening in the middle of our spring barley and it makes me feel nice.
Absolutely nailed the grazing & rest periods with this group this year, will use as a template for the rest of the herd next year. 42 day rest seems to be spot on, which is epic for those in the know #gs4 😂
Such a high point when all the elements of our system come together 😍
I just ate a wholemeal rye cookie from @landracebakery stood in the head high rye that made it. That was nice.
In February every week around 80% of our pigs were destined for two unbelievably supportive restaurants @kilnsoho @smokinggoatbar through the caring hands of @philip_warren_butchers @bobbie_on_the_beat_butcher and @meedu_saad and more - The challenge of course is to find ways of supporting the restaurants through this uncertainty so that we have top quality, aged pork ready when they are. @warrensonthepass, a fab new innovation in response to the crisis does just that - we are able reorientate our supply without having to turn our backs on the people who got us here @mh_harrison @benjamin__chapman - So head ‘on the pass’ (link in bio)
Lucerne laughs in the face of dry weather.
This group has really pushed forward my approach and self belief this year... 21 gilts on 4 acres herbal ley sown last September split three ways, 21 days on / 42 days rest. Ive been able to keep excellent quality forage in front of them the whole time. We’re feeding them less than 1kg a head of 2:1 barley/beans. At present they’re 5.5 months so we’re way in excess of 50% from forage here.
These crops mean so much and are full of narratives old & new. But Go hang out in a field of one and you can hear them talking you through it 🌾
Crop rotation 2.0 April bearded x spring beans 😍
“How to feel hungry” or YQ wheat and winter beans intercropped. Zero input. Undercooked the wheat (100kgha) in a tricky autumn but otherwise looks, feels, smells & sounds wonderful.