Woodlands Farm

May 2012
Theo Pinkus had a vision. He would set up an Alpine hut in Switzerland and make it affordable to all. Sooner than employ cooks and cleaners, the guests would take on the laying of the tables and the preparation of meals, the washing of dishes and the chopping of wood. They would make the beds and clean the floors. The hut would be run along communal, self-help lines. There’d be no fixed fee. You’d pay what you could afford.

The hut, known as Salecina, is still there today. It stands overlooking a river bed surmounted by tall mountain peaks. Last week during a trip to the beautiful Engadine Valley I stayed in it.

 I was met by Sonya in a miniscule office on the second floor.
A friendly, vivacious person with an open face and deep brown eyes Sonya gave me a resume of the house rules. She was as charming as a chaffinch.
‘This ivaning’ said she ‘you eat-a spaghetti. OK?
I indicated that I looked forward to a dish of spaghetti very much.
 ‘ But first-a I need ze details. Give ‘em me plis.’
So I gave’em while (bubbly as a cucloo) she applied herself to the computer …She typed in Voodlans Farm….

  ‘This ‘ouse’ said she, ‘ is like – how you say - a lab-rinth’ before adding
 (as chatty as a chiffchaff).
‘ Tonight you ‘av it to yourself. No-one else . I go ‘ome in one hour’
And  ‘ome she duly went (like a pigeon).

Sonya (as boisterous as a woodpecker) left me in the immense hush of the mountain staying in a hut which can sleep eighty. There were unfamiliar sounds, it had started to snow and the wind whistled. It was, in retrospect, one of those interesting situations in which when faced by the unfamiliar, you take stock of what’s definite in your life and commit yourself to it more fully. I wonder if Sonya (as busy as a bumble bee) would agree? At any rate, when I returned to Woodlands a few days later, the farm seemed more enriching than ever. Despite the rain.

After periods of heavy rain, don’t you just know it? Especially at Woodlands which seems more receptive to rain than anywhere. It’s as if the land reverts to its original state. The dykes fill and become creeks again, water stands in the low lying areas which resemble pudges (shallow marshland pools), the land squelches as you walk over as if to suggest quicksand. Field work is impossible. The farm, once part of the Wash before being drained by the monks of Crowland Abbey some nine hundred years ago, seems hell bent on becoming marsh land again.

Let us turn to the cattle.  The grass is growing well and the young animals grazing Wheatears have a feast in front of them. Before they were turned out Tim treated them with Swish, a shampoo-like substance applied to the back as a lice preventative; then, in groups of five, they were loaded into Bruce’s trailer and taken to the field. It’s wonderful watching them experience that first taste of summer freedom. They become Pegasuses, thinking they can fly.

Meanwhile, the turkeys are laying every day. Stella has the incubator full of their lovely speckled eggs which in size would be twice that of a chicken’s egg. We’re also going to hatch some Lincolnshire Buff chicken eggs this year. These eggs are much smaller, no larger than a bantam’s egg, and pearly white going on pale caramel in colour.

Still so much to do when the land dries: potato and brassica planting, beetroot drilling. Adrian and the team are ready to go when the weather turns, ready to take up where they left off two weeks ago. The picture is ever-changing. There’s no certainty – except in what is uncertain, indefinite, transient.

Market Garden News
The broad beams are growing on but have yet to flower. Likewise the new potatoes in the polytunnel. For now we have radish, chard and salad leaves aplenty, and across the road in Elms Front Field fresh garlic with spring onions coming soon. New growth is being held back by the cold weather. Simon’s covered the strawberries and the turnips to try and bring them forward.

Veg prices in Switzerland are high. In the local Co-op chemically grown leeks were priced at 5.14/kg compared with our organic leeks at 3.30/kg. Chemical caulis were 2.25 each compared with  organic caulis at 1.50. Lettuces were 1.78 each compared with our organic lettuces at 1.50 each. Maybe we should start an organic Box scheme over there!

Biodynamic update
Tim’s applied the first of our special home-made biodynamic tonics to the grass clover leys. Made mainly from farmyard manure diluted and stirred in water for an hour in a special copper container, it’s applied in minute quantities. Its purpose is to two-fold: to re-invigorate the soil and act as a growth stimulant. Biodynamic crops carry the Demeter Logo (Demeter being the Greek Goddess of harvest). Woodlands is farmed organically and  biodynamically. The two farming approaches are complementary.

Farm Walk
Sunday 13th May
2pm onwards - FREE ADMISSION!
Rogation Sunday is traditionally the time when ceremonies are held to walk and bless the crops and animals. Do come and join us! Tea and cakes available after the walk. Please email rachel@woodlandsfarm.co.uk  if you’d like to come or phone 07939 475499 Bring a candle!

Warm wishes
Andrew Dennis
www.woodlandsfarm.co.uk