Tanah Farm

09/01/2023

2023!

I've now closed the field for winter and I'm finally back in Malaysia with my family. I've not seen them in over 3 years due to covid restrictions and having to be on the field, so it is a bit surreal to finally be with them in the flesh.

I'll be back on the field in a few weeks, rearing to go for the new season. But for now, I'm very excited admiring tropical plants, spending time with family, and eating my way through all the dishes I've been longing to taste again.

In the photos are various mustard leaves that featured in my autumn salad just before they froze outside in the cold spell we had. I always admire how lush they look even in dreary December, a good example that timing is key when growing with the seasons.

29/11/2022

It has been unusually warm, the third photo was taken on the same day last year when we had snow.

The shingiku bed (1st photo) was planted earlier this year. with her keen eye spotted them and sold some flowers for use at a wedding. Never in my life would I have dreamt of my flowers being used at such a special occasion!

The bed of nasturtiums (2nd photo) were undersown in beds of courgettes which now have withered away and allowed the nasturtiums to take over. They've already been cut once for where chefs used it to make an oil. So creative, never had nasturtium oil before!

I love hearing where all my produce ends up. Since I've gone wholesale and don't deal directly with the end user, it helps me keep that feeling of connection and gives meaning to why I grow what I grow.

I will leave these beds as they are over the winter as at this time of year it's good to not be too neat and let insects hide away. But also, I have A LOT of other weeding to do.

For the rest of the beds, I will be covering with a tarp for the rest of winter.

Can't believe it's nearing the end of 2022 already, plenty of reflections to do, which I may do a few posts about in the next few months now there's more time?

25/10/2022

Well into autumn and have said goodbye to these heirloom tomatoes.

As much as I love growing them in a garden setting, I've developed a love hate relationship with them this year as I learnt they are a ridiculous amount of effort to grow commercially.

I wish being in the polytunnel felt like leisurely strolling through my forest of tomatoes, taking time to nurture and notice the beautiful colours of each fruit, leaf, and flower, while picking newly grown sideshoots as they appear.

But in reality it was rushing in and out before 10am as it got unbearably hot, lugging around crates and a makeshift step as the plants quickly outgrew me, and attempting to prune the tangled thicket of overgrown sideshoots with secateurs, all while brown and green sweat slowly dripped its way into the crevices of my eyes.

But... I have been absolutely spoiled and eaten more tomatoes than anyone should be allowed to, so, it may have all been a bit worth it?

Anyway, I'm glad it's autumn so I can start to wind down and reflect on the good and ridiculous things done so far this season.

10/09/2022

If you speak to anyone who has known me especially pre my growing journey, they'd laugh if you told them I was now farming courgettes.

I avidly disliked courgettes. Didn't like the taste, didn't like the texture.

But I've since learnt from my growing mentors that the secret is to pick them small.

When picked small they taste nutty and have a texture that is crunchy, creamy, and firm. Genuinely didn't know courgettes even had flavour or a texture that wasn't just slime.

I follow the plant's lead to know when to pick by watching the growth of its flower. This means they are often picked 10cm or under, while those you normally find in the shop can be 20cm or more.

It may just be a 10cm difference but when it comes to courgettes, a plant that seems to grow by the hour, it's a big difference.

A lot of labour is invested in picking them this small. Checking once a day, sometimes twice, to catch them at just the right moment.

They are known to be extremely sneaky plants, hiding their precious fruits amongst the large spikey leaves. My bent back and scratched (and itchy!) arms don't thank me for this.

But everytime I pick a courgette I'm reminded of how much delicious veg there is to share, if only we could find a way to ensure everyone has access to it. The economics of veg is a difficult one to navigate, a whole separate rant needed.

For this season, I've been fortunate to share my variety of baby courgettes via who champion growers and put flavour first.

Alongside all the local support I receive, I have been grateful to have Natoora's support this season, including through their Farm Fund set up specifically to help young new entrant farmers start in this difficult industry.

There are so many ways to contribute to changing the food system. We don't just need growers, we need greengrocers, chefs, restaurateurs, educators, activists, experts in logistics, marketing, tech, social media, sales, project management, etc., a whole range of skills working together towards enabling better access to produce.

Grateful to be part of this community.

29/07/2022

Lots of local produce at Laceys' Family Farm!

Here are some summery recipes to try over the weekend:

https://www.riverford.co.uk/recipes/burrata-tomato-courgette-pesto

https://realfood.tesco.com/recipes/halloumi-courgette-green-bean-and-tomato-salad-.html

https://www.bbcgoodfood.com/recipes/10minute-couscous-salad

29/07/2022

Tastes, smells, and colours of summer.

Thoroughly enjoy mid summer when we go into such abundance. It feels like a lavish time of year but also time to be grateful (and slightly relieved) as all the hard work in spring has been leading up to these few months. Growing season has not been bad so far, but could do with less hungry deer, less intense heat, and more rain!

Below are some recipes using courgettes, tomatoes, and basil, what I've been eating almost everyday. Top tips, eat small courgettes (15cm should be the max), invest in some proper tomatoes, and buy fresh herbs. So incredibly worth it at this time of year.
https://www.riverford.co.uk/recipes/burrata-tomato-courgette-pesto

https://www.features.natoora.com/all/otp-joe-woodhouse

https://realfood.tesco.com/recipes/halloumi-courgette-green-bean-and-tomato-salad-.html

25/06/2022

Haven't posted in awhile so here's a photo of purple kohlrabi that went to .

Strange looking vegetable and satisfying to grow, even though they do tend to split. I'd describe it as having texture that's crunchy and juicy like an uncooked potato, and tasting like a mix between cabbage and broccoli.

In other news, thank you to all who have been buying my salad bags from , , and the last few weeks. Thank you for the support, it makes me very happy thinking of my fresh leaves making it's way to your plates. Fills me with energy!

01/06/2022

Coriander, one of my favourite herbs. So fragrant and brings irreplaceable flavour to many dishes.

I had it with bánh mì the other day, a Vietnamese style baguette. Baguettes were introduced by the French in the mid-19th century in Vietnam and bánh mì became a popular street food, mixing Vietnamese and French ingredients.

Mine contained simple ingredients of marinated pork belly in fish sauce & honey, quick pickled carrots & kohlrabi (just what I had in the fridge), pâtè, butter, cucumber, lots of fresh coriander, and fresh chillies.

Coriander is used in many Vietnamese and Thai dishes like Vietnamese noodle salad, Thai crispy egg salad, lettuce wraps, and Nahm Jim seafood sauce. My mum’s recommendation is Cantonese steamed fish! It is also used in many other Southeast Asian soups or curries.

What’s your take on coriander? I know this is one herb that can be a bit divisive with some people having a genetic aversion to it!

——————
Bánh mì recipe: https://www.foodandwine.com/recipes/grilled-pork-banh-mi

There are many good Southeast Asian recipes on Marion’s Kitchen and Rasa Malaysia.

28/05/2022

27/05/2022

Local to Bolter End, Lane End or Holmer Green? Get fresh salad from and .

Grown, picked, and packed by me here on Hammersley Lane, in between Tylers Green and Penn.

This weeks salad contains various lettuce and pea shoots. I like keeping the mix simple, the freshness of lettuce brings taste and texture, and I add a hint of the seasons with seasonal leaves, flowers, or herbs.

I’m a very small-scale grower, growing on a 2.7 acre field in High Wycombe. No chemicals are used, all that’s gone into growing the produce is compost, soil, water, sun, and time.

Packaging currently used are poly bags that were from a closing down warehouse of a family member a few years ago, and I still have many boxes to get through. Same goes for the rubber bands. I feel it’s important to mention this, as while I am against single use plastic, I am all for using what is going to waste.

25/05/2022

Garlic scapes, the flowering stem and flower bud of hardneck garlic.

I remember reading about this strange looking veg a few years ago and was so intrigued by it. So I decided to sow hardneck garlic last year and have been harvesting these the last few weeks. The flavour of garlic is mild, and I think it tastes like garlicky beans. I followed a recipe by , link below. I’ve seen people make pesto, use it in broth, grilled, many options.

It feels special as it’s very seasonal, in my field it’s here for a week or so and the wait begins till next year.

After the flowering stem is harvested, the garlic bulb continues to grow. Very satisfying having two harvests from one plant, and making use of a part that may just go to ‘waste’. And it’s such a pleasure harvesting, no need to bend down, very quick and easy snapping each stem, and the smell of garlic fills the air.

Much love for garlic scapes! Any one else a fan?

https://thewoksoflife.com/garlic-scapes-stir-fry/

25/05/2022

Garlic scapes used in the Wok’s of Life recipe https://thewoksoflife.com/garlic-scapes-stir-fry/

06/05/2022

Harvested first beds of salad from this year’s sowings, yipee! Overwintered salad are really on their last legs now, having been picked since last autumn. So I’m very happy that the timing has worked for a transition over to new salad without a gap.

Timing is everything because produce isn’t available on tap. To have salad now, the decision had to be made in winter. Then there’s the stress to ensure the amounts are right at the right time aaandd to ensure there is an outlet for the produce to be sold. During planning now I just cross my fingers and hope that I’ve made an educated enough guess because trying to control and plan for every detail (which is what I want to do, a lot) in an ever changing natural environment will drive me bonkers. Feels like I’m just winging it all the time, but it’s a good feeling when something goes as planned 😌 Now to hope for the next transition in summer to be as fulfilling 🤞🏽🤞🏽🤞🏽

Leaves picked for for their wonderfully diverse, herby, flowery, salad mix!

29/03/2022

The wonderful flowers blooming from veg that are now ‘bolting’ as daylight is longer. Crops like rocket and pak choi, both in the field having produced leaves all through winter, are now trying to finish their lifecycle by making flowers and producing seed, meaning they will stop putting in effort into making leaves and so will be composted soon to make way for new plants. But for now they’re wonderful for grower, pollinators, and more to enjoy!

The last couple of weeks have been absolutely manic on the field, trying not to fall behind right at the start of the season and making the most of the lovely weather before the forecast of snow (?!) this week. So much to do but it’s been so good to be in the rhythm again and be busy with purpose, energised by the sun!

It’s also been 1 year and 1 week since we moved from Cambridgeshire to Buckingamshire and when I first got onto the field. Super excited to start a new full growing season, and with a much better plan than last year as well! 😆

19/03/2022

Chuffed with the germination rate of roughly 1000 lettuce seedlings from , top quality seeds as usual! Couple thousand more on the side.

This is the very beginnings of your salad. Each seedling will continue growing in module trays until they’re big enough to be planted in the ground in a few weeks time where they’ll continue to grow for several months.

14/03/2022

Spring sun has been energising! 🌞

All beds except the garlic will be cleared out soon to make way for new crops. Excited for May when cropping will hopefully start getting regular again. I’ve really missed busy harvest days getting veg to all of you!

We’ll finally be putting up the polytunnel sheet this Saturday (19th) and we’re hoping to get some helpful hands on the field to wrangle the sheet over the frame and fill the trench to hold the sheet down. If you’re local and can spare a few hours from 10am on Sat, drop me a message, we would be ever so grateful for your help! Snacks and drinks to keep people fuelled will be provided 🙂

28/01/2022

Salad mix back in autumn with various lettuces, rocket, mustard leaves, and various raddichio.

Looking to grow the variety this year and to include more herbs and small flowers. Already imagining the buzz of bees and insects benefiting from the diversity, and all the different colours, fragrances, and flavours the field will provide.

21/01/2022

It’s been busy here after the much appreciated Christmas break so apologies for the silence since! I’ve been busy planning the upcoming growing year ensuring all crops have their designated bed space throughout the seasons, putting in seed orders and checking what I already have, and trying to get infrastructure on the field ready for spring.

It’s been chilly indeed with frost most mornings, but cold at this time of year is something to be grateful for as part of the natural seasonal cycle here. Unusually warm winters can lead to pest problems later in the growing season, so I try to embrace the cold with appreciation for the crunchy frosty grass and woodchip, while keeping my belly warm with veg from the field.

Someone told me the other day about how delighted they were when they ate my spinach and found it actually had flavour and tasted of spinach. This warmed me of course and also reminded me again why simplicity, locally grown produce, produce grown slowly with the seasons, and produce grown with care, are all things worth working hard for.

Look forward to sharing more of it with more of you this year 🙂

01/01/2022

Wishing everyone a good new year and a big thank you for all those who shared with their community, to those who provided when there was a need, all the hard work continued under difficult work conditions, all who were tired but found strength to continue, mother nature for continuing to provide, and here’s to continuing the support and appreciation for another in 2022.

27/12/2021

Chinese cabbage, variety Wong Bok, from a few weeks ago. Not hearted up perfectly and leaves are a wee bit tattered, but still tasted great. Despite finding it difficult to grow, I would say this is one of my favourite veg to eat as it reminds me so much of eating mum’s cooking at home.

Chinese cabbage with carrots and egg is my favourite dish (photo on the last slide).

Ingredients:
• Chinese cabbage
• Carrots
• Garlic
• Egg
• Soy sauce
• Sesame oil

Prep:
• Chop chinese cabbage into short bite sized strips, if the cabbage is really big I will cut half lengthways first then into short strips the other way.
• Cut carrot(s) into matchsticks.
• Mince garlic

Cook:
• In a pan/wok heated with oil, throw in garlic for a few seconds.
• Then throw in carrots for a couple of mins, and lastly in with the chinese cabbage.
• Fry for a couple of mins more till softish and add a big splash of soy sauce which will soften the veg further, there’s no need to add water as chinese cabbage releases quite a bit.
• When the veg are cooked, break an egg into the veg, let it sit for a few secs before mixing it up slowly with the veg. The aim is to have small bits of scrambled egg mixed up in the dish, like how one would do in fried rice. If you mix too quickly, the egg will just disappear into the dish.
• Once the egg seems scrambled enough, drizzle with sesame oil.
• Taste and add more soy sauce if needed, then plate up.

I have this with rice and another dish, could be a meat dish, or another veg dish, we actually had it with another cabbage dish the other night 😳, savoy cabbage with lap cheong (chinese dried sausage) seasoned with garlic, oyster sauce, soy sauce, and dried chillies.

I personally think this dish is ‘the’ best example of flavours that work perfectly with one another and the chinese cabbage can’t be replaced with another type of cabbage. So I wait all year till autumn to have this dish and it’s so well worth it.

23/12/2021

Last harvest of the year in the crunchy frosty grass, with a low sun, chilly fingers, and red nose.

Been such a year. Learnt so much, grew so much (both plants and human 😆), and can’t wait for 2022… but not till after this long awaited Christmas break!

Thank you so much to all the locals who supported me through the last 6 months, some all the way from day 1 when I went knocking on doors to let people know I’m here. It genuinely means so much, as there’s no point growing veg if there isn’t the community to share it with.

Also a big shout out to Kay & Simon , fellow no dig growers, for their amazing support and effort in connecting all those who are passionate about buying local produce.

What a great welcome to the Chilterns it’s been, and look forward to meeting many more of you in the coming months.

Hope everyone manages to have some form of Christmas break, enjoy and relax, and eat plenty of good food! 🎄

17/12/2021

Savoy cabbage and the world’s smallest celeriac for dinner.

What are your yummy cabbage or celeriac recipes?

10/12/2021

Beautiful day yesterday, leeks still looking good to see through the winter, chard, rocket, and mustards still going strong but with painfully slow growth, as expected at this time of year (but is still painful 🥲).

Animals are moving in as the hedgerows become more sparse, pretty much everything is getting munched by pigeons, spinach by slugs, and lettuces are out of the ground with most damaged beyond worth it either by wireworm or by frosts.

Was hoping to have pak choi and chinese cabbage but both also suffered slug damage at the early stages so leaves don’t look the best, and before having the chance to form nice mature heads a few weeks ago, some have been damaged by frosts as I put them in two weeks too late a couple of months ago (I can hear ’s voice ringing in my head warning me everyday counts in autumn…)

But! Have been making good progress with building beds, and still busy trying to keep up with the schedule I set myself this winter. (Sidenote: I also passed my Life in the UK test this week and am now so well versed in British kings and queens.)

And, it was so lovely to have the team round yesterday for a good ol run through of what I’m doing and what my plans are for the future, as I applied for their young farmers grant, where they’ve raised money through their Earthrise festival, to support young farmers. They’re doing such amazing work, recognising quality produce, recognising the change that needs to happen in our food system, recognising what’s needed to start a new farm business, recognising the work farmers do to farm ecologically, aaand a bonus, they’re just all round lovely, passionate people about food. Thanks so much for the visit Clementine, Federico, and , so happy our paths have crossed!

Made me think of the network of young farmers and producers out there (a world I had no idea about before starting), sending virtual ‘keep it up’ cheers and big warm smiles to all of you, and good luck to the other young farmers who applied too!🤞🏽

Haaave a good Friday and weekend!

06/12/2021

Fungi reminding us the soil is living and that there’s a weird and wonderful world of worms, ants, nematodes, bacteria, and so much more beneath our feet.

Some people ask why I post so many photos of mushrooms, and it’s not only because they come in so many varied shapes, colours, and sizes and are just crazy things that pop out from the ground, but it’s because they are a sign that mycelium is present in the soil, which plays a key role in enabling plants to take up nutrients. It’s just like seeing bees pollinating, or worms breaking down organic matter, it’s just of those exciting moments I see nature in play and think a quick thank you!

I don’t know much about the world of mushrooms though, so here are some really great mushroom accounts that can give much more reliable info about foraging, ID, recipes, etc.

Please list any recommendations too!

03/12/2021

Gloomy Friday, so here’s a silly picture with a silly courgette (aka marrow, aka oversized courgette). And a picture of a cute courgette!

Photos were taken exactly a month ago when clearing the courgette bed, they easily get to this size and bigger when you forget about them.

As all my family are back in Malaysia and I haven’t seen them for more than 2 years (due to the dreaded Covid situation), I often send them these silly photos of myself and of the veg to keep them updated with life on the field. I know they’re all itching for a visit and I’m longing for the day we’ll be reunited!

01/12/2021

01/12/2021

The plants harvested for leaves are under mesh mainly to protect from deer munching at them but also helps on a morning like this where there is frost or snow and they need to be picked. If the leaves were left exposed they usually look droopy and sad, but do bounce back up as the day warms up.

Here's a little peak underneath the mesh!

01/12/2021

Vegetables like leeks, kale, and cabbages are left to brave the cold in the field as they are hardy, and also often said to get sweeter as they release sugars to stop themselves from freezing.