December has arrived, bringing with it a burst of Christmas spirit. It’s finally time to put up the tree and crack open the advent calendar. There are fairy lights to be untangled, presents to be picked, and all sorts of treats to eat and drink.
Here on the farm, December doesn’t mark the beginning of the festivities, but the culmination of many months of work. We have been planning, planting, and tending our Christmas crops for the best part of the year, making sure everything is ready for the big day.
Here’s a little insight into what it takes to put some of the most iconic veg of the season on your plate, and how they are coming along.
Up in Lancashire, Dan Gielty (otherwise known as Organic Dan) planted our Brussels sprouts all the way back in March and April. That might seem like a long time to produce such a tiny vegetable, but the slow growth allows their flavour to develop, and they really do taste better for it.
They aren’t the prettiest to look at – organic sprouts never are, as the dense canopy of leaves provides a cosy environment for bugs and blight – but they are plump, healthy, and plentiful. In the past, we’ve had some issues with empty spaces on the stalks, but this lot are chock-a-block.
When the sprouts are mature, experienced pickers climb aboard Dan’s ‘beast’ of a cutter (pictured), and harvest them by hand. It’s exhausting work, but worth it: having put so much time into our sprouts, each one is precious. It would be a shame for them to be bumped and bruised, or picked before they were ready by an undiscriminating machine.
Christmas cabbages were put in the soil back in June and July, by our neighbour here in South Devon, Andy Hayllor. While they grow, the plants look surprisingly plain: a sea of dusky silver, rather than the vibrant red you might expect. Come harvest time, the dull, tatty outer leaves – nature’s own packaging – are trimmed away, revealing the bright, glossy heads inside.
Andy is growing the same variety we always use. As well as being heavy and well-packed with leaves, and possessing that deep, earthy flavour so distinctive to red cabbage, they also store particularly well. The heads that were cut, trimmed, and stored in late November will still be fresh and tasty for the boxes in Christmas week.
King Edward potatoes
There is no better potato for a Christmas roastie than the King Edward. They’re so good, they might just upstage the turkey. However, they are also notoriously difficult to grow; prone to blight, and to producing too many tubers at too small a size.
The tastiest, fluffiest roastie is worth the extra effort – and the risk. All it takes is a farmer who understands the plant. Enter the Farley brothers, from Cullompton; they have been growing our King Edwards for the past 5 years, so they really know their stuff. Their farm also has the optimum soil: fine and sandy, so that it is still diggable in winter. Rather than hurrying the potatoes out of the ground before it hardens up, we can leave them to grow until the last possible moment, getting more flavoursome all the while.
It’s nigh-on impossible to get a uniform crop of organic parsnips. They are very variable in their germination, with seeds taking anywhere between 10 and 30 days to emerge; this inevitably means that the roots will end up a range of shapes and sizes. We don’t mind a bit of wonkiness – it’s led to some amusement here on the farm. You may have seen a few of our favourites on Facebook.
Our parsnips are also being grown by the Farleys and this year’s quality is exceptional. Their wonderfully sweet, which is always intensified after the first frost which converts some of their starch to sugar.
Enjoy the feast
A lot of love goes into our Christmas veg boxes. There is so much planning to be done before anything even goes into the ground – then come the long months of care while they slowly grow, and the back-breaking work of harvesting by hand in bleak winter weather. But sitting down to an organic Christmas table laden with all our festive favourites, we know that it was worth every moment.