Sun-Warmed Abundance
August at Heckfield Home Farm brings a particular kind of fullness – the farm in high summer, carrying the deep warmth of the season and the endurance that comes with a long dry spell.
Lessons in Resilience
This year’s drought has shown us once again how much the land remembers what you’ve done for it. In a few fields, where we’ve been tending and improving the soil for longer – sowing overwintering green manures to shield and nourish it – the difference has been remarkable. Those plots hold on to moisture even when the days stretch endlessly without rain, and drain freely when the clouds finally do break. It’s a gentle nudge to keep going with what works, without forcing the land to give more than it can.
The Orchard Finds Its Rhythm
In the orchard, the branches are weighted with the most fruit we’ve ever seen here, ripening earlier than usual after a warm, dry spring and early summer. The trees, now well-settled after several years in the ground, seem to be thriving. A few years back, we cultivated the soil around them to help with root growth and now, with the orchard humming with ripening life, the rewards are clear.
Taste of the Heatwave
The heatwaves, challenging as they’ve been for the pastures, have coaxed out a depth of flavour in the soft fruits, tomatoes, and cucumbers that only sun and time can bring. Every bite is a reminder that sometimes the season’s extremes bring unexpected gifts.
Life in the Fields
Even in the driest spring and summer the team here can recall, the animals are doing well. The dairy cows continue to graze on the mixed grasses and clovers, their milk flowing steadily. We’re hoping the autumn rains will give the fields a lift, ensuring plenty of winter feed. Last month brought three new calves, always a quiet joy among the team.
The Cream of the Crop
In the dairy itself, we’ve been giving the cream for our butter a little more time to mature before churning. That patience has deepened the flavour and richness, making for an even more delicious result.
Walled Garden Treasures
Up in the walled garden, the apricots and cherries have been harvested and are already making their way into the hands of our Head Chef, Julia, who is turning them into something wonderful for our produce table. Sun, soil, patience – and a little creativity –bringing the season full circle.