In this weeks update.... September 29th Produce this week Planting and harvest sessions "The Story so Far" (and yet, so near! - Local Food)

In this weeks update.... Pictorial notes from the field Produce this week Planting and harvest sessions "The Story so Far" (and yet, so near! - Local Food) "Why Education" - questions answered Guardian article on struggles and rewards of local food - The Oak Tree Low Carbon Farm  Stroud Community Agriculture Our 'Field Kitchen' and open day on the 18th October

Produce available this week Note for October. We do have late french beans and runner beans, keep ordering as these are often put aside for box customers and not taken out on the barrow. VEGETABLES: NEW - pumpkin as a cut piece. Great for soups and stews, stir fry, roasting, sauce, Ask for a recipe. Courgettes (Round), onions, marrows, Potatoes 'BINTJE' Very small potatoes 'BINTJE' - for roasting whole Large potatoes 'BINTJE' - for baking new crop salad leaves, fine runner beans (no string), long runner beans (to string), spinach, cabbage (best to order), beetroots. French Beans (to order) Leeks Baby Leeks Baby carrots Spanish round peppers (few left - best to order) HERBS: All best to order Rosemary, Old English Mint, Coriander seeds - fab fresh taste from the plot Chives OTHER: All best to order Oilseed Rape seeds, Sunflower heads, wheat heads. Bamboo clumps - email bamboo@communigrow.org Leek seeds

Planting & Harvesting Sessions this week, the 29th September to 4th October Monday 29th - anytime from 11am Tuesday 30th      by arrangement Wednesday 1st - N/A Thursday 2nd    4pm - 7pm Friday 3rd          12noon - dusk  - more potato harvest from 12noon if we have enough people - please help if you can Saturday 4th     11am - dusk Friday 3rd October - potato harvest from 12noon Saturday 4th October - inaugural trustees meeting, contact trustee@communigrow.org for further details Wednesday 8th October - 'Nature's Golden Orb', Exhibition of delicious pumpkin delicacies at Ditton Junior School Saturday 18th October - Friends Open Day - cooking with veg picked from the plot with our (basic) field kitchen. Another chance to try pumpkin delicacies and more. Please come rain or shine

Communigrow special - Ditton Junior School, in the playground at end of the day on Wednesday 8th October.

The story so far... and yet so near! the Larkfield and Ditton Local Food campaign and project Communigrow   'Growing together' I've been asked to write a few lines about the way that we've managed to secure the field for our future. Lucky? I think of it more the process of positive thinking and actions designed through years of varied experiences of many people. The story goes back to 2011 when Student nurse Louise approached Betsy at Joining Hands for her help in starting a community growing project. With Besty's help Louise asked East Malling Research if they may have a small area of land for the idea and, luckily, they said yes, have 2 acres to lease! This was a little beyond the abilities of the project at the time so they set up with limited funds for a third of an acre growing with two local schools and the scouts with help from many individuals. It was a sort of allotment style plot with a poly tunnel and basic facilities. After the grant ran out they were left with little option to carry it on as best they were able but in January 2013 I had heard that the plot was to be returned if they could not find someone to carry it forward, and develop plans for some longer term project on site. As I had been researching Community Supported Agriculture since visiting Stroud CSA (see below) back in 2001 and having been a WWOOF (look it up, fab organisation) volunteer and host it was an idea worth following up. All this was at a point after 5 years of work and very nearly achieving something (but not a lot) at Bostall Woods in Plumstead I found the Communigrow project very interesting and worthy of looking into especially as I needed to get myself fit again after a year of being redundant. Here was a project started, stalled and was now ready to be taken further with an ideal location, climate and back to my roots. East Malling, Ditton and Larkfield each have a great 'village' atmosphere with town cross rural situation, and after trial crops last summer I found the potential was good to great for the natural sort of growing I am interested in. All we needed were people. That's where we are today, building on local interest (I'd given up hope with 'social media' and hopes on distant people, active in this sort of eco thing but all busy doing their own projects) and setting out plans through support of the Plunkett Foundation (see below) and the School for Social Entrepreneurs (see next week's newletter). It is through the veg that we have found so much local support for the objectives we are aiming for. These include: A new viable market garden of volume production with varied cropping and production plan Incorporate sustainable techniques with extensive use of varied cover crops - 'green manure' Produce for a variety of purposes, Ethnic foods, Arts and Crafts, social & horticultural research Create a ‘Local Exchange Trading System’ to maximise fair returns Establish added value enterprises such as bees, oil and associated craft produce from the field Create skills base for educational programme in all operations and social care Install awareness in the health benefits of an active lifestyle Create new habitats for conservation Membership of our new market garden community open to all I would like to thank all who have enabled this to happen. Best to order a Veg Box using the list above as boxes get priority of some of the scarcer veg we grow  - email fresh@communigrow.org or call Laurence on 07806708386. pic - CSA UK is a great recently formed network of Community Supported projects for growing and farming

As a 'Friend' of Communigrow you may express your interests in our charitable project either as a growing plot for fresh fine veg or as a place to learn and have some fun or as a method to explore your own ideas. In future there will be many rewards only available to our friends as they will propel the project forwards. Print out, complete and return to us as an image file, join@communigrow.org, thanks Facebook - Larkfield and Ditton Local Food Website - Communigrow.org We are looking for families who do not currently eat a lot of fresh veg. Over the next year we want to work with a group of families to help them introduce more fresh food and reduce pre-packed and prepared items from their diet. If you know of someone of any age or ability, who you feel may benefit, please do get in touch. Email goodvegclub@communigrow.org   Case study Stroud Community Agriculture All About Stroud Community Agriculture Stroud Community Agriculture Ltd (SCA) is a community-led enterprise, which is developing a local farming business to produce fresh organic/biodynamic produce for its members. Members pay an annual membership and a further payment in order to receive produce including vegetables, pork and beef, and diversifying into other produce. The farm is certified organic and is influenced by biodynamic methods.   Our Principles The guiding principles of Stroud Community Agriculture: The Community Co-operative is bound by a set of principles established by the members at an early public meeting. The principles are: To support organic and biodynamic agriculture. To pioneer a new economic model based on mutual benefit and shared risk and ensure that the farmers have a decent livelihood. To be fully inclusive. Low income shall not exclude anyone. To encourage practical involvement on all levels. To be transparent in all our affairs. To make decisions on the basis of consensus wherever possible. To strive towards social justice. To offer opportunities for learning, therapy and re-connecting with the life of the earth. To network with others to promote community supported agriculture to other communities and farms and share our learning (both economic and farming). To encourage members, in co-operation with the farmers, to use the farm for their individual and social activities and celebrations. To develop a sense of community around the farm. To work co-operatively with other enterprises that share our principles. Our Vision Stroud Community Agriculture (SCA) provides a link between people and farming. It does this by providing an opportunity for people to support and benefit from farm projects in various ways; by paying towards the costs of running farm projects, by receiving a share of the produce by volunteering time to help with farm work and other work linked to the running of SCA, by setting up and attending events linked to the farm, or just by being interested in SCA SCA aims to provide as many people as possible in the Stroud area with opportunities to make these direct links with farming and food. SCA aims to: Pay the people who work on the farm a fair wage Develop a rich variety of crops, livestock and other projects that meet the needs of the farm and the people who support the farm Provide opportunites for as many people as possible to make connections to the farm in whatever ways work for them. Manage the farm in a way that is sensitive to the environment, wildlife and ecological system that the farm is part of Encourage other, similar projects to set up How is SCA organised and how do we operate? Stroud Community Agriculture Ltd is incorporated as Community Co-operative. As a Community Co-operative every member has a vote, which puts everyone on an equal basis. Membership spreads the costs and risks involved in business. Members hold quarterly planning meetings to set the direction for the farm. At an annual general meeting members elect a core group of (currently 8) volunteers to act on the plans set at members meetings. Read the minutes of AGM's. Decisions are usually reached by consensus. The farm business is owned and controlled by the members, who employ the farmers. The farmers are members too, and sit on the core group, although they cannot take decisions about their own pay. Another benefit of the Community Co-operative is that it is possible to raise capital by shares, should we wish to, by allowing investment with a return for investors as a profit-sharing organisation. Although this is not likely to happen, it does mean that it would be possible, for example, to raise money to buy land to set up a land trust. Recipe for Pumpkin Bread (more a loaf or cake than a bread in my eyes) You need about 300g of our local grown communigrow pumpkin, peeled and seeded. Simmer for 15 minutes or until tender enough to puree until smooth, preheat oven to 170'c, gas mark 3. Sift together 225g plain white flour, 1 and half tspoons of baking powder, half tspoon of salt and 2 tspoons of mixed spice. Cream together 115g butter with 175g soft brown sugar until light and fluffy and then beat in slowly 2 whole eggs. Once beaten stir in you cooled pumpkin puree, fold in the flour mix and scatter 25g of pumpkin seeds. Transfer to a greesed (2lb) loaf tin and bake for 1 to one and half hours max until golden brown and check with a skewer into the centre which should come away clean. Turn out, leave to cool and eat! Options include substituting part pieces of walnuts instead of pumpkin seed, honey instead of sugar, cinnamon and ginger, raisins or cloves instead of mixed spice Here is a list of the best uses for pumpkins..... Soup - tremendous. Use with a little cream and it is one of the best soups you could wish for. Pie - blind bake a short crust pie base and see how the pumpkin is transformed with a simple recipe Stews - now if you have never added to a stew do not miss out on one of the seasonal best veggies available. Singularly the greatest addition to any stew when lightly fried beforehand. Stir fry - my personal favourite, 'matchstick' cut and throw in towards the latter stage to maintain the firmness as they will soon go to mush. Pumpkin seeds - never eaten the seeds? try drying in an airing cupboard and then roast, in their 'skin until golden. This is one of the most nutritious seeds there is and is a rich source of zinc, which is particularly important for men. Salads - not a lot of people have tried the shredded pumpkin in a salad but try it. Great with quinoa or grain mix and goes particularly well with pomegranate seeds. A 'super food' mix. and many more ask for our recipes   The Plunkett Foundation   The Plunkett Foundation today is best know for its work helping rural communities to set up and run a range of community-owned co-operatives, including community shops, co-operative pubs and community food enterprises. In 2012 the Plunkett Foundation won the Social Enterprise Supporter of the Year Award for England at the Social Enterprise Awards.  Plunkett was also highly commended in the UK awards. We also work to help promote co-operatives to rural communities for example through the press and media.  We also campaign to make it easier for rural communities to set up community-owned co-operatives, though setting up support and funding programmes and influencing government policy. Our Field Kitchen From horse box to kitchen, the idea is to have a way to cook on site. This may eventually be a valuable resource for events but for now we need tea! One day we may hold workshops and cookery demonstrations but that's after hygiene control have left us all stainless and pennyless. For now it is all experimental. As an experiment we aim to focus our open day on October 18th on cooking the seasons veg picked from the field, prepared and cooked on site. For this time we'll tow it down the field so we may talk about plans and action and will have a double ring burner, flat plate bbq, sink and little else! Cover will be provided by the awning and gazebo. We will also look into the idea of making our own low tech wood fired pizza oven, for future use. If you have an interesting recipe you may like to bring it along to try it out on us all. We shall have cabbage, pumpkin, leek and spinach as 'specials' along with the standard onions and potatoes. We may still have a few peppers. More on this next week.

Read all about CSA's A fantastic article about The Oak Tree Low Carbon Farm community supported agriculture initiative from The Guardian, highlighting the importance, struggles and rewards of local food as part of 'Live Better Community Project' month. http://www.theguardian.com/lifeandstyle/2014/sep/01/writers-community-challenge-how-i-helped-bring-in-the-harvest Why? Education! Needless to say we are all on a learning journey. This may take us in many directions but none is as primary nor as fundamental to our existence than food and it amazes me how interest in food often progress's through life. It feeds our brains as well as our body and so enables us to carry out all the many tasks we take on. So it is often taken for granted. Modern social and economic systems make it possible to learn and experience a range of foods from around the globe. This is a good thing. But there is nothing quite like hands-on experience in cooking, harvesting, growing or sowing seeds and relating to all the many variables that create the ideal and sometimes not so ideal conditions for success. That's part of our aim, to help people of all ages and abilities share our land based experience. With a certified training scheme we can inspire new thoughts on community agriculture and perhaps they then go on to set up more similar projects, I think every town should have at least one! Next week, what is Appropriate Technology? Apologies to all who may not have understood last week about an odd comment made to me. This was directed at the project, which is on East Malling Research and I am trying hard to find out more so we can gauge all opinions of what we do and not only the good, positive ones. There are always things to learn, even from seemingly negative influences. Our location Access is onto the private estate so please do not enter uninvited or without appointment as you may be challenged - we cannot provide an 'open door' to the general public even though we may like to. We welcome all to join as a 'Friend' of the charity Communigrow to avoid all potential problems. We prefer if you can walk or cycle to the plot Exit A20 next to the KIA garage turning into Bradbourne Lane. Pass the Tandoori Palace on your right. As you come down the hill there is a right hand turning into the East Malling Research Institute Grounds. Turn in here and follow the road (Red Line), over the small stream. Pass the cluster of offices on your left until you reach a small white house on your left and the entrance to the Communigrow field (Green triangle) is just past it on the left through the wide gate.

School for Social Entrepreneurs - London: Fellowship Start Up course

http://www.the-sse.org/schools/19/sse-london/177/fellowship-start-up-course


SSE London: Fellowship Start Up course
What is it?

A 9 month course of action learning tailored to individuals wanting to start a social enterprise or charity. This course is built on learning by doing, emphasising experience, experimentation and personal needs.

If you have an idea for a project that will positively benefit your community & beyond and you need help setting it up, the Fellowship course is for you!

The course is centred entirely around the development of both you and your project and will include learning about:
Setting up and funding your project as a social enterprise.
How to improve your working methods.
How to communicate your work effectively to others.
How to develop skills and knowledge to increase your confidence as the leader of your social enterprise.




Who is the course for?

Anyone and everyone with a great idea for starting a social enterprise or organisation that will make a positive difference in their community or beyond!

There are no specific entry requirements, qualifications or written application forms required and once you have registered your interest you will be invited to the office for an introduction session. At this session you will learn more about the Fellowship Course and we will learn more about you and your project. Here we will also be looking for people with the enthusiasm, drive and commitment necessary to get your project off the ground and the ability to explain the positive social impact that your project will have.

Examples of social entreprise projects have been: community gardens, mentoring & education schemes, ethical businesses training & employing marginalied communities, support groups etc. Please visit our Case Studies for many more....


What does it involve?

The Fellowship Course runs over a 9 month period, with 20 total contact days. The emphasis is placed on 'learning by doing' - taking the skills that you learn on the Fellowship Course and putting them into use within your social enterprise.

The course can be demanding, but we know it works - in an independent evaluation, 97% of students said they would recommend the SSE approach, and many found it a transforming experience. The course is made up of 4 elements that will help you develop both your project and yourself:
Expert witness sessions
Action Learning Teams
Project visits
Mentoring sessions

See what makes our courses different.



We aim for you to take an active part in your learning and the effort you make determines to a large extent what you achieve over the year.

"SSE has changed my life; a fantastic programme"

Jane Jiwa, SSE Fellow
How much does it cost?

Each place on the Fellowship Course is worth £8,500 however the bulk of this is kindly provided through our corporate supporters. Successful applicants are required to pay a minimum contribution in line with their circumstances; however we don't allow fees to be a barrier for anyone taking part in the Fellowship Course.

Unemployed: A contribution of £180

In employment: A contribution of £450

This is a minimum fee and we welcome and encourage contributions higher than this as the funds collected go towards supporting new people on the course next year.


How to Apply

1. Please register your interest in the course by clicking on the button below or calling the office on: 0207 0899 120. We recommend doing this asap as the Fellowship Course is always popular.

2. You will be invited to a 90 minute information session (between October- December) which will include a short one-to-one chat about your project.

3. Those who feel the programme is right for them and who we feel are at the right step in developing their project will be invited to an informal interview to learn more about you and your project (between January-February).


If you have any questions please call Nadia Nicholas on 020 7089 9120 or email Nadia.Nicholas@sse.org.uk

REGISTER YOUR INTEREST



- See more at: http://www.the-sse.org/schools/19/sse-london/177/fellowship-start-up-course#sthash.Crlkpy8s.dpuf

In this weeks update.... 8th September - potato harvest this coming Friday (12th) from 12 noon

Our latest news for September 8th 2014

http://us8.campaign-archive1.com/?u=3115fe31da281e234eed8a9d5&id=dfcaf8e53d

In this weeks update....

Produce this week
Planting and harvest sessions
Guardian article on struggles and rewards of local food - The Oak Tree Low Carbon Farm
Communigrow Logos
Case study of Farnham Local Food

Please go to

http://us8.campaign-archive1.com/?u=3115fe31da281e234eed8a9d5&id=dfcaf8e53d

to read more

We will have a mass effort on our potato harvest this coming Friday (12th) from 12 noon.

Latest numbers are 8 people coming from South East Water and we shall be 6 or more. The biggest input so far and thanks in advance for all who come.

Other corporate news is that we shall be taking some of our veg (and project) to the Lloyds Bank Charity Day at Loseley Park near Guildford this Thursday. All part of the School for Social Entrepreneurs and their fab support for positive thinking. For more info go to http://www.the-sse.org/schools/19/sse-london/177/fellowship-start-up-course

On our Potatoes..... 'Bintje ' a dutch/Belgium variety. It is used for boiling, baking, and for French fries and potato chips. Craig Lindquist says...
"But this missive is about potatoes and specifically an heirloom Dutch variety called “Bintje” (Pronounced “ben-jee”). “Bintje” or “Miss Bintje” as it was known at its introduction in 1910 was the work of a botanist schoolmaster named Kornelis Friesland. Master Friesland used potatoes as a hands-on teaching tool in his classroom to illustrate the principles of plant genetics and cross breeding. He named each resulting hybrid potato after one of his children of which he had nine. But when he produced the tenth hybrid potato in ~1905 (a cross between Munstersen and Fransen) he found inspiration in his best pupil, Miss Bintje Jansma. And one might say that the rest of the story is “potato history.”

Today Bintje potatoes are the most widely grown yellow-fleshed potato in the world. Farmers appreciate Bintje’s productivity and its tolerance to a wide range of soils. Commercial produce firms like Bintje for its storage ability and its good looks. Even on close inspection a Bintje is smooth and well rounded. Plus its skin has a silk-like finish. But where Bintje truly excels is in the kitchen. Its starch solid content of ~20% puts it in the middle of the ‘wax vs flour’ spectrum and thus they can play either role. And most important is that the flavor of a Bintje is exceptional. Some describe it as having a unique light, nut-like flavor. I don’t taste that note but I agree that it is an exceptional spud."
Vegetables of Interest, 2008. - Perhaps essential reading
(http://vegetablesofinterest.typepad.com/vegetablesofinterest/2008/07/bintje-potatoes.html)

As a 'Friend' of Communigrow

As some may know we are entering an exciting season. Not only do we have monster pumpkins but we have many ideas to match... scary stuff. So we need friends, lots of them as we shall soon be growing on the whole field of nearly 6 acres, and that will be a lot of veg, and craft, and ideas!

As a friend you may express your interests
in our charitable project
either as a growing plot for
fresh fine veg or as a place
to learn and have some fun
or
as a method to explore your
own ideas - produce, craft or learning

You do not need to live locally in Larkfield or Ditton to be a 'friend'.

In future there will be many
rewards only available to
our friends as they will
propel the project forwards.

Go tohttp://communigrowcsakent.blogspot.co.uk/2014/09/as-friend-of-communigrow.html
Print out, complete and return
to us as an image or PDF file, join@communigrow.org,

thanks

As a 'Friend' of Communigrow....

As a 'Friend' of Communigrow


As some may know we are entering an exciting season. Not only do we have monster pumpkins but we have many ideas to match... scary stuff. So we need friends, lots of them as we shall soon be growing on the whole field of nearly 6 acres, and that will be a lot of veg, and craft, and ideas!

As a friend you may express your interests

in our charitable project

either as a growing plot for

fresh fine veg or as a place

to learn and have some fun

or

as a method to explore your

own ideas - produce, craft or learning


You do not need to live locally in Larkfield or Ditton to be a 'friend'.



In future there will be many

rewards only available to

our friends as they will

propel the project forwards.




Print out, complete and return

to us as an image file, join@communigrow.org,




thanks

case study of a largely voluntary run CSA - Farnham Local Food

I first came across Farnham Local Food while at the south east CSA gathering last year and it is quite impressive what a group of people can organise together. Situated on two sites around Farnham in Surrey they grow a wide variety of produce all for local distribution via 'shares' to its members who pay £15.50 each week for a family box of veg for 28 weeks of the year, from June to December when they have the bulk of their veg in production. I am not sure what happens the rest of the year but assume the harvest goes on.

The project started mainly from a Transition Town project to make Farnham more sustainable in food and less reliant on food miles to provide even the basics to feed local people. It also has a real community feel with a pizza oven of cob and a sharing feeling behind all their actions including education for children. They have about 100 people eating their produce each week.

Members collect their veg from the field on saturdays through the season and have a clear idea of what they are due each week - produce gets divided up between all members so it is fair.

A key element is the volunteering which keeps it all ticking over. There seems to be a core group who keep things going but the bulk of the harvesting is done by volunteers who pick on a saturday morning, count up and divide what there is to a set amount for each share. There is a professional grower and now an apprentice on site. They recently crowd funded a 'Grow a Grower' campaign to provide a few basics needed to ensure the continued co-ordination and provide some resources for teaching in their education programme.

http://www.farnhamfood.com/

Founded in 2008, Farnham Local Food is a community-run local agriculture project supported almost entirely by volunteer labour. We currently have land at Runfold and Dippenhall. Our aim is to provide fresh, locally grown vegetables for people in and around the Farnham, Surrey, England area.

The project was started because it was felt that there was a need and a niche for the kind of lifestyle that maintained a healthier attitude towards fresh produce and the production behind it. Here’s some of the things we are proud of:

• We care about the environment and are proud that our produce has virtually no food miles which means we are doing our bit to preserve our planet.

• Our vegetables are the freshest in town, being picked on the same day they are collected.

• Same-day freshness guarantees that our veg maintain valuable nutrients which are lost in mass produced supermarket veg that has travelled for miles to reach your table.

• Freshness equals taste – the fresher the veg the tastier they are.

• We aim to maintain a fair comparison price with supermarkets organically grown produce.

• Although not certified organic, we use organic practices to grow our veg which means everything is free of pesticides.

• Over and above producing, we are a community group that is run almost entirely by volunteers. Anyone who joins has the opportunity to actively help out with the scheme. There are a wide variety of tasks ranging from participating with outside maintenance such as growing/sewing crops, clearing land, watering, harvesting to getting involved in the running for example; marketing and general administration, although this is not a pre-requisite for joining. We have many volunteers who help and they do so for different reasons: To teach their children about how food gets on the table, to learn about growing veg for themselves, to join part of a community group, to make friends and much more.

We currently have places within our scheme if you would like to receive our produce weekly. There are a three different sizes of share available at very competitive prices, please refer to our veg shares page for more information.

Vegetables are available for collection for approx. 28 weeks each Saturday from mid June to mid December. Adverse growing conditions determine the exact start date and those joining the scheme will be informed of this date during May.

Harvesting begins at 10am every Saturday and produce is available for collection from 1 until 4pm. Share scheme participants weigh their own produce according to the allocation of the day.

Share Cost

Our Family Share cost be £15.50 per week, the Standard (2 to 3 person) share is £11.50 per week and the single person share is £7.50 per week.(2014 prices)

We are different from box schemes as we ask our members to commit to taking vegetables for the season or to give us one month’s notice before leaving the scheme.

LET’S TRANSFORM OUR RELATIONSHIP WITH FOOD
You can make a difference by supporting our Grow a Grower campaign!

http://www.crowdfunder.co.uk/grow-a-grower/

With abundant experience in the field, Farnham Local Food is now looking to share its food-growing skills with the wider community. Not only are we growing vegetables, we are also growing growers!

We already have a consolidated team of volunteers behind us so our next step is to train our first ever apprentice as a certified organic grower with the Soil Association. Donate now to our Grow-a-Grower campaign so we can finance this training and also build a weatherproof shelter on our field that will house community events such as workshops, school visits and social gatherings!

Join our efforts by adding a little, or a lot, to our online fundraiser at www.crowdfunder.co.uk/grow-a-grower. With your help we are going to turn our not-for-profit cooperative into a stronger and more sustainable community project.

Why?
Local food tastes better! It’s healthier and causes less environmental impact. Besides, this is a chance to bring our community together for a great cause. We would like to see the movement for local and healthy food spread across the entire Surrey-Hampshire border area!

Who are we?
We grow vegetables to organic principles year-round from two small sites supplying 75 families with vegetables each week. Work is carried out by a diverse and wonderful team of volunteers led by our professional grower and a newly appointed apprentice. We welcome everyone to come and join in and experience growing vegetables as part of a supportive and fun team. We host local groups and try and spread our knowledge throughout the community.

Can you help us grow a sustainable local food enterprise that will continue to serve the community in and around Farnham?