Our market garden consists of 80 raised no-dig beds along with a double polytunnel and a caterpillar tunnel, plus brassica and soft fruit zones.
The site was conventionally farmed for more than 100 years, so when we started the soil was compacted, had very little organic matter and lacked soil microbiota. We’re focused on regenerating this soil by applying fermented plant teas, eliminating tillage and planting cover crops in rotation.
We are passionate about seed sovereignty and source a diverse range of plant varieties.
Here’s a taster of what we’re growing right now and where the seeds came from:
Each week produce from the Fellows Farm is harvested, washed, packed and transported to the kitchen and shop at e5 Bakehouse and Poplar Bakehouse in our electric van.
We are increasingly supplying shops and restaurants across Suffolk, as well as serving it up as toppings on sourdough pizzas, which we serve at Grange Farm in Hasketon most Friday evenings.
Ben leads the management of the market garden with the help of Femke, Melissa and a range of wonderful volunteers.
