5: From Field to Fork

In Episode 5 we dig-in to the topic of veg from field to fork, without digging! Hugh Taylor, Head Grower, shares some tips on growing food, his favourite book references and some favourite seasonal recipes. We go bounding through the whys and wherefores of a Market Garden; becoming familiar with no dig tools, understanding the methods and the many benefits of minimal tillage, composting and basic crop rotations. We are joined by community volunteer Rebecca who has been attending the farm for 2-3 years and enjoys both the social connections and the learning gained from Hugh ‘muck-spreading his knowledge’. Her natural curiosity shines a light on Hugh’s drive, his stoic perspective and his unwavering enthusiasm for seasonal, sustainable veg. Together we reflect upon the importance of diversity, connection and balance in farming with nature and cultivating hope as well as food and habitats. Moving from the field to the fork, we step into the cosy, wholesome vibes of the Dog & Rabbit café in St Just to hear from their owner and menu architect, We celebrate the popularity of the all-year-round salads from Bosavern and Rosie articulates the art of creating a menu tailored to the produce available in each season, how this affects pricing and why their ethos of seasonal, sustainable food, community connections and a great ambience, really matter. Rosie emphasises how she is inspired by Bosavern and by those people we meet in life who are always reaching out to make new, positive changes. ‘Keep on going… not giving up…’ those who are always looking to make positive changes, and we hear about a Falmouth based enterprise shipping coffee sustainably to Cornwall via sailboat. We observe the beauty of small, diverse, alliances; the nimble flexibility this allows, the personal contacts and how one organisation’s constant drive for increased sustainability inspires and bolsters others.