- Seeds
- Grow your own
The joy of a seed
A seed is a little time capsule waiting to come to life, offering an antidote to the fast-paced, hectic and stressful life that many of us lead these days.
By Penny Hemming - 27th February 2019
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Grow your own
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- Grow your own
How to grow your own
Growing some of your own veg, herbs or flowers is a very rewarding and satisfying thing to try. It gets you outside, connects you with nature, and gets you on the move so is good physical exercise.
By Penny Hemming - 30th April 2017
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- Grow your own
How to make compost
As I get older, my body complains sometimes about the physical exertion I put it through, so I’m becoming a bit of a fan of the no-dig approach to growing.
By Penny Hemming - 8th March 2017
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Latest posts
- Eating & drinking
- Recipes
- Food waste
Getting into a pickle
Fermenting and pickling are the perfect ways to preserve the end of the year’s harvest – read our chef’s tips for green tomato chutney, pickled chillies and more.
By The Riverford Field Kitchen - 20th November 2019
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- The big interview
- Organics
- Eating & drinking
Eating and ethics
On the eve of opening her newest pub, Geetie Singh-Watson talks sustainable sourcing, gender equality and the secret behind running 'a bloody good inn'.
By Nina Pullman - 14th November 2019
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- Local sourcing
- Farming
Art ‘from the farm, of the farm’
Becky Marshall meets artist Wendy Howarth who created a new series of paintings using Riverford vegetables as bases for ink and the farm as inspiration.
By Becky Marshall - 14th November 2019
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- News from the farm
- Soil
Record rainfall as winter starts early
We have had 19 inches of rain since 1 September; half our annual average and more than double the same period last year.
By Guy Singh-Watson - 14th November 2019
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Five best Christmas sides
Transform your festive veg from simple to stunning with our five best Christmas sides recipes.
By Becky Marshall - 14th November 2019
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- Eating & drinking
- Flexitarianism
Seaganism, seaweed and seacuturie are top trends
Top food trends of 2019 have been unveiled with ingredients from the sea, celery juice and unusual grains all gaining interest.
By Nina Pullman - 12th November 2019
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