October News 2026

It's a good time on the farm. The produce is flowing from the fields now which is very gratifying after such a slog of a summer. It's stayed unseasonably warm and dry as well, which although unusual for this time of year is quite helpful for much of the harvest — also for a last blast of decent growth before the cold and dark sets in.

Hoverfly feeding on Phacelia cover-crop — still in flower

The main focus is on the harvest now. We've nearly finished all planting and sowing for the year — only garlic, onions, spring onions, broad beans and some more winter salad to go in the ground. The big bulky storage crops are now being brought in — potatoes this week and all the squash over the next couple of weeks. Apples are ongoing, then it'll be just the carrots to go.

Crown Prince squash flying in to the crates for storage

It's a great time to sign-up for a veg box, with so much produce from the farm to choose from right now. Including brand-new batches of kimchi and beetroot kraut, as well as our very own apple juice. Click the button below to check out our online shop and see everything we have available. You can select a set box or choose exactly what you want in a completely bespoke box each week.

Amazing kimchi — straight from the crocks!

Life on the Farm

Harvesting chicory (amongst the phacelia) on a gorgeous misty morning

We've been treated to a long spell of lovely sunny weather — it almost feels like Autumn hasn't started yet. The only clue being the dark and chilly mornings. Afternoon temperatures around 20ºC in mid-October aren't normal but it has been quite good for bringing-on later plantings of things like French beans and salads. It's also been great for curing the squash out in the fields.

Incredible heavily-laden Jupiter apple tree

What we're harvesting

There's a lovely range available now. Lots of leafy veg as well as tons of squash and apples that spent the whole summer soaking up as much sun as possible. Tomatoes, cucumbers and chillies are just about hanging on in there. Get them while you can at our farmers' markets.

From the fields:

Apples, Dessert and Cooking

Beetroot

New: Cabbage, Red, White and Kalibos

Calabrese Broccoli

New: Cauliflowers

Chard, Rainbow

Chicory, Rossa di Treviso

New: Chinese Cabbage

Courgettes

French Beans

Hispi Cabbage

Kale, Curly, Black, and Red Russian

Kohlrabi

New: Leeks

Onions, White, Red and Shallots

Potatoes

Pak Choi

Parsley, Flat-leaved and Curly

Spinach, Perpetual

New: Sprout Tops

Squash, Delicata, Uchiki Kuri and Pumpkins

New: Winter Radish, Mooli (Daikon)

From the polytunnels:

Celery

Chillies

Cucumbers

Padron Peppers

Salad Leaves, lettuce, mustards, spinach and endive

Tomatoes

New: Green Tomatoes

A sea of sprout-tops looking luscious

Beautiful creamy white cauliflower curds

Uchiki Kuri squash stacking up for storage

Amazing chicory — Variegata di Castelfranco — for the mixed salad bags

Chicory is a lesser-known relative of lettuce. Like lettuce it comes in a whole range of different shapes and styles. Unlike lettuce it is hardy and grows happily outside through the winter — providing colour, texture and flavour to winter salads. Massively popular across Europe, especially Italy, it is yet to catch on in a big way over here. We highly recommend giving it a go! They have a slight bitterness, becoming sweeter as you get closer to the self-blanched centre. Although unusual to our palette, the bitterness in plants indicates the presence of phytonutrients: natural defences against pests and disease, which we absorb when we eat them. Pair with anything fatty like mayonnaise, nuts, seeds or anchovies.

Recipes

Squash and red lentil puree

The colder weather now means it's time for hearty, warming meals like this one. Squashes are packed full of energy and are so sweet and flavoursome. This recipe adds ginger for extra heat and immune-boosting goodness, as well as red lentils for protein. Our purple sprouting broccoli isn't ready yet, but pak choi, Calabrese broccoli or kale would go equally well!