Emma Heseltine: This time of year it is all about hedges and I’ve been working on two this week. The first, at Wallacefield, is a fairly well contained affair that just needs a little off the top. We work our way along with loppers taking out the straggly bits and piling them up on one side of the fence to make a bonfire later. It is of course full of blackthorn which is the spikiest natural substance known to man.
27 January 2013 |
2 Comments | Recommended by 3
Jack Forster: For the last 8 or 10 years we haven’t lambed or calved at all because the butchery takes up so much time. We used to lamb about 300 sheep and calve about 70 cows, but with the decrease in stock prices and the time involved it made sense to just buy in stock to fatten. The tides have changed though, and with the prices of stock thriving at the moment, and also because I am back at home to provide an extra pair of hands, we have decided to tentatively get back into breeding!
17 March 2012 |
5 Comments | Recommended by 3
Jack Forster: Hi everyone, thanks for taking the time to read my blog. I thought I would use this first entry to introduce myself, and give a bit of background to the farm, and our journey to becoming organic. I hope to use my blogs to give you an insight into what goes on at our family farm and a few updates on the rugby too!
18 February 2011 |
3 Comments | Recommended by 6