Seed
Where everything is decided
We save seed from our strongest plants each season, so the varieties we grow are slowly adapting to this specific valley — its soil, its rainfall, its particular late frosts.
The Farm
Most of what decides whether a farm thrives happens where nobody looks. We spend our time down there.
Rooted in Intent
Pick up a handful of soil from a bed worked well for a decade and it does not behave like dirt. It holds together when you squeeze it and falls apart when you stop. It is, unmistakably, alive.
The single largest change we made was to stop turning the ground. Ploughing looks productive and destroys the fungal networks that move nutrients between plants. We now disturb the soil as little as we can get away with.
The Journey
Seed to table, in five steps
Grow
No-dig, never bare
Beds are never ploughed and never left uncovered. Fungal networks stay intact underground, and the soil holds water through dry spells that used to need irrigation.
Harvest
Picked at peak, not at convenience
Cutting happens at first light while the crop is still cool and full of water. What comes in is what was genuinely ready, which is a much shorter list than what was merely available.
Kitchen
The menu is written last
The chefs see the baskets at seven and decide the day’s cooking from there. Gluts become ferments and preserves; trimmings go straight back to the compost windrows.
Table
Metres, not miles
Most of what reaches the long table travelled a few hundred metres and was alive that morning. What is left of it returns to the beds within the year.
Swipe to follow the harvestScroll to follow the harvest
The Estate
Fifty growing beds, an orchard, a citrus slope and the reserve beyond — laid over the contours of the valley they sit in. Move your cursor to shift the light across it.
In Season
What is being cut this week. It changes constantly, which is the entire point.
Heirloom Nightshades
Tomatoes, aubergines and peppers grown from seed saved on the estate.
Aromatic Herbs
Basil, shiso, lovage and thyme, cut daily for the kitchen.
The Citrus Grove
Meyer lemons and bitter oranges on the warm southern slope.
Closed-Loop System
Every scrap of organic waste is composted on site and returned to the beds that produced it.
Come and see what we are building.
Tell us your dates and we will come back with what is available, what is in season, and what the valley is doing that week. Nothing is reserved here and no payment is taken.