As a new entrant farmer, I didn’t think I’d be producing food this year.
My partner and I are out in West Wales and have been laying the foundations – literally and metaphorically – of a new small farm.
Transforming 12 acres of pasture previously used for haylage and the occasional weeks of grazing, we’ve set about planting a mixture of native hedgerows, coppice woodland, a wildflower meadow, fruit and nut orchard and the beginnings of a small market garden for our fermented food business.
After years of research, travelling and self-directed learning we’re now doing it for real.
We expected to start growing next season after a year of infrastructure development whilst holding down other work, one of which
