The Market Garden
Rows of no‑dig raised beds sit behind the yard, topped with home‑made compost and fed by harvested rainwater. A bank of cold frames and a roomy greenhouse stretch the season so we can pick salads in March and tomatoes in November. This area is indicative only as it is still under construction.
What we grow
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Seasonal British vegetables - from early radish and peas to late pumpkins and kale.
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Cut‑and‑come‑again salad leaves plus basil, coriander, and other soft herbs.
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Strawberries, raspberries, and other soft fruit for healthy snacks.
How we grow
Organic standards guide every step: no chemicals, plenty of compost, and living mulches that keep weeds down and worms busy.
People and purpose
Volunteers, school classes, and community groups share the beds. They sow, weed, and harvest while learning the basics of healthy soil and seasonal eating.
From plot to plate
Most of the harvest feeds the farmhouse kitchen and visitors of Bradlow Farm.