Happy New Year

Hello from lincoln's organic food source


It was a good decision to not do boxes last week. Even if we had got the stuff out of the ground we'd have struggled to deliver. Much better to sit in the warm watching the birds queueing at the feeders. We've had a fantastic collection of visitors including 4 violently pink bullfinches, skinny woodpeckers and huge fluffed up thrushes. A barn owl has taken up residence in one of our buildings so fingers crossed we might get a nest this year.

Talking of birds - we hope to have a new flock of chickens soon. We are looking for more traditional breeds and possibly some ex-battery birds. We also want to explore a less soya & grain based diet. Everybody likes our eggs because our hens live in small flocks & have a fairly natural diet - bugs, grass etc - supplemented by veg scraps alongside the grains. We want to go one step further this year. Eggs really are a fantastic food and we want to make them as good as possible. That's our new years resolution.


Blood oranges start this week. With Scilly sat on the warm side of the gulf stream the oranges should be extra sweet this year. If you're on a new year health kick try juicing a couple of blood oranges with 2 large carrots and 1/2 alemon. A fine start to a winter morn. Forced rhubarb coming soon!

Lots of squeaky fresh deep green winter goodies this week. Try shredded kale stir fried with lots of chilli, garlic,ginger & soya sauce. Perfect for warding off the winter colds. It also works well with purple broccoli.

Did you hear our bakers on the Radio 4 Food Programme? For those who missed them here's a link. bread skills food programme This week we've got the splendid Hearth loaf. A dark chewy treacle flavoured rye bread. Equally as nice with a bowl of soup or spread with honey.


Stay warm


Chris & Fen