Friday, 29 May 2015


As many of you know, Vicky is a keen beekeeper and produces some beautiful honey. You can read more of her adventures here. Usually at this time of year, her skills are called into action to go retrieve swarms that have invaded gardens and buildings - generally giving people a bit of a fright! Not to worry though, bees that are swarming are generally not interested in you and are stuffed full of food (like after you've had your Christmas dinner, you don't want to get involved in a fight!).

This week in the nursery we were hit by a swarm too, although not from our bees. Many thanks to all the customers in the nursery and the shop for remaining calm when we were engulfed by an enormous cloud of buzzing bees which appeared out of nowhere! Jeni captured some video of Vicky collecting them all after they had taken refuge in an Acer plant. You can check it out below:

Don't try this at home folks!

IMG 4031 from Jen Chillingsworth on Vimeo.

Friday, 8 May 2015

British Asparagus Season

Hello there! Did you know that it is currently British Asparagus Season? Running from the end of April till mid June (weather dependent obviously!), it's a chance to enjoy this crop at it's absolute peak. Picked fresh and grown locally, the flavour of asparagus doesn't get any better. We have been growing it now on the farm for several years and it's always makes us blissfully happy when we get to harvest those first spears of the season!

So what do you know about asparagus? How about a few facts:

* It takes three years before it yields any spears, and it all has to be cut by hand. (You can see Bryn cutting ours in the second top image).

* It is known to be an aphrodisiac!

* It's super healthy - packed full of vitamins A, B, C and folic acid. It's also full of fibre and virtually fat-free (unless of course, like us, you slather it in lots of butter!).

* It's also considered to be a natural remedy to relieve indigestion.

* It can make your wee smell funny! But not everyone suffers with this. This is because sulphur-containing amino acids in the asparagus break down during digestion. Different people form different amounts of these compounds after eating asparagus. So some smell it, others don't. 

Cooking wise, Vicky likes it for breakfast served with a freshly laid duck egg (also available from the farm shop). Jeni enjoys it for tea especially in a risotto with lemon, peas and parmesan. For some more recipe ideas take a look at some of the links at the bottom of this post.

We are currently harvesting our asparagus every morning and it's only for sale in the farm shop. It's a short season, so come visit us soon if you want to try some of Yorkshire's finest!

Asparagus and sorrel soup
Asparagus cream pasta
Asparagus and lemon risotto
New potato, asparagus and feta frittata
Roasted asparagus with hazlenut dressing
Asparagus and bacon linguine
Chicken breast with cherry tomatoes and asparagus