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Seasonal Eating: Your Month-by-Month Guide to Bristol's Best Produce

Tue, 05 Nov 2024 12:02:49 GMT

Seasonal flavours

Let's be honest - there's nothing quite like biting into a perfectly ripe tomato in August or cooking up your first new potatoes of June. At Radford Mill Farm, we reckon seasonal eating isn't just better for the planet - it makes everything taste proper lush too.

Why Eat Seasonally?

Before we dive into the calendar, here's why seasonal scoffing makes sense:

Veg tastes better (because it's picked when it's ready, not when it needs to survive a 2,000-mile journey)
It's cheaper (ever noticed how expensive strawberries are in December?)
More nutrients (fresh produce = more goodness)
Better for our planet (no heated greenhouses or long-haul flights)

Your Month-by-Month Guide

Winter Warmers (December-February)

December Stars:

Brussels sprouts (love 'em or hate 'em, they're at their peak)
Parsnips
Kale
Winter cabbage

Chef's Tip: Roast your parsnips with a drizzle of local honey - absolute game-changer.

Storage Hack: Keep root veg in a cool, dark place - not the fridge! A garage or cellar is perfect.

January's Finest:

Leeks
Swede
Cavolo nero
Jerusalem artichokes

Recipe Idea: Proper hearty leek and potato soup - winter in a bowl.

February Favourites:

Purple sprouting broccoli
Winter lettuce
Forced rhubarb
Spring onions

Spring Delights (March-May)

March Treasures:

Wild garlic (foraged from our woodlands)
Early asparagus
Spring greens
Radishes

Foraging Tip: Wild garlic loves shady spots - follow your nose!

April Abundance:

Asparagus (now in full swing)
Spring onions
New potatoes
Fresh herbs

May Magic:

Early peas
Broad beans
Spinach
First strawberries

Storage Tip: Don't wash salad leaves until you're ready to use them - they'll last longer.

Summer Bounty (June-August)

June Jewels:

Courgettes
Early tomatoes
Broad beans
Fresh herbs galore

July Joy:

French beans
Rainbow chard
Beetroot
Summer squash

Quick Recipe: Grated raw beetroot + apple + cider vinegar = summer in a salad

August Abundance:

Tomatoes (all the colours!)
Sweetcorn
Runner beans
Aubergines

Autumn Glory (September-November)

September Stars:

Squash varieties
Apples
Main crop potatoes
Late tomatoes

October Offerings:

Pumpkins
Celeriac
Cavolo nero
Autumn raspberries

Storage Tip: Squash will keep for months in a cool, dark place - stack them like artwork!

November Notables:

Parsnips
Brussels sprouts
Leeks
Winter cabbage

Seasonal Cooking Tips

Making the Most of Your Seasonal Veg

Batch Cooking:Summer: Make ratatouille in bulk
Autumn: Squash soup freezes beautifully
Winter: Root veg stews
Spring: Wild garlic pesto (freezes well)
Preservation Methods:Fermenting (try kimchi with winter cabbage)
Freezing (blanch those beans!)
Drying (herbs and chilies)
Zero-Waste Tips:Carrot tops → pesto
Beetroot leaves → salad
Squash seeds → roasted snacks
Broccoli stalks → slaw

Planning Your Seasonal Kitchen

Essential Kit:

Good veg storage boxes
Sharp knife
Compost bin
Freezer space

Weekly Rhythm:

Box day: Sort and plan
Prep day: Wash and store
Big cook: Batch cooking
Use-up day: Get creative!

Seasonal Celebrations

Each season brings its own joy:

Spring: First asparagus feast
Summer: Tomato taste-testing
Autumn: Squash variety showcase
Winter: Brussels sprout appreciation day (yes, really!)

Looking Ahead

Keep this guide handy and watch your cooking transform throughout the year. Remember, every Radford Mill veg box is essentially a seasonal eating cheat sheet - we've done the hard work for you!

Want weekly seasonal recipes and tips? Sign up for our newsletter, or follow us on Instagram for daily veg box inspiration.

Pro Tip: Save this guide to your phone - it's your year-round seasonal eating companion!

The Bristol Food Revolution: How Local Farming is Changing the Way We Eat

Tue, 05 Nov 2024 12:01:19 GMT

Eat clean, support local.

Bristol's always been a bit different, hasn't it? From Banksy to Massive Attack, we've never been afraid to do things our own way. Now, our city's leading another revolution - this time, it's all about food.

The Roots of Change

Back in 1978, when Radford Mill Farm first started growing organic veg, people thought we were a bit bonkers. Organic farming? In an era when chemicals and mass production were considered the future? But sometimes, being ahead of the curve means standing your ground.

"When we started, organic wasn't trendy - it was just the right thing to do," says Tom Richards, whose family has farmed at Radford Mill for three generations. "Now, 45 years later, it turns out we might have been onto something."

Bristol's Food Scene: Then and Now

Remember when 'eating local' meant a trip to Tesco Express? Those days are long gone. Bristol's now home to:

Over 35 independent farmers' markets
More than 2,500 allotments
8 community farms
Dozens of organic producers

But it's not just about the numbers. It's about a fundamental shift in how Bristolians think about their food.

The Real Cost of Cheap Food

Here's something to chew on: that £1 bag of supermarket carrots? It's travelled an average of 1,500 miles to reach your plate. The real costs are hidden:

5.8 billion plastic bags used annually in UK supermarkets
30% of supermarket veg never leaves the shelf due to cosmetic standards
Massive carbon footprint from transportation and refrigeration

The Local Difference

When you choose local, something magical happens:

Food travels metres, not miles
Produce is harvested at peak ripeness
Seasonal eating becomes second nature
Money stays in the local economy

Bristol's Food Warriors

Meet some of the legends leading the charge:

The Markets

From St. Nicholas Market to the Tobacco Factory, local producers are bringing the farm to the city.

The Restaurants

Chefs like Josh Eggleton and Freddy Bird have built their menus around local, seasonal produce.

The Community

Bristol Food Network has connected thousands of residents with local food initiatives.

The Numbers Don't Lie

Since 2019:

45% increase in local veg box subscriptions
60% more Bristolians growing their own food
30% reduction in food miles for participating households

Looking Forward

Bristol's aiming to be a Gold Sustainable Food City, and we're well on our way. But the real revolution? It's happening in kitchens across the city, one meal at a time.

The Weekly Revolution

Every time you unpack a local veg box, you're part of something bigger. You're:

Supporting local farmers
Reducing food miles
Fighting food waste
Building food security
Keeping Bristol's food culture alive and kicking

Be Part of the Change

Want to join Bristol's food revolution? Here's how:

Switch to a local veg box (we might know a good one ��)
Visit farmers' markets
Start growing your own (even if it's just some windowsill herbs)
Ask restaurants about their sourcing
Share your food story

The Future is Local

As Tom from Radford Mill often says, "The future of food isn't about fancy technology or lab-grown veg. It's about getting back to basics - good soil, careful growing, and connecting people with their food."

Bristol's food revolution isn't just about what we eat. It's about who we are as a city. It's about taking control of our food system, supporting our neighbours, and building a more resilient community.

Ready to join the revolution? Your veg box is waiting.

From Field to Doorstep: A Day in the Life of Your Radford Mill Farm Veg Box

Tue, 05 Nov 2024 11:56:31 GMT

Fresh Veg All Year Round

Ever wondered what happens before that lovely box of veg lands on your doorstep? Pour yourself a cuppa, and let's take you behind the scenes of a typical day at Radford Mill Farm.

5:30 AM: Dawn's First Light

The morning chorus hasn't even properly kicked off when our farm team pulls on their wellies. There's something magical about the farm at this hour - just the sound of dew dripping from the polytunnels and the occasional early bird getting their breakfast.

6:00 AM: The Morning Harvest

With well-worn harvest crates in hand, our team heads out to the fields. Every leafy green and root vegetable is hand-picked with care. Today's carrots still have that morning chill, their tops dancing with droplets of dew. The spinach leaves are practically sparkling, and don't even get us started on those perfectly plump tomatoes from the polytunnel.

8:30 AM: Quality Control & Washing Station

Back at the packing barn, it's all hands on deck. Every vegetable gets a proper inspection - we're proper fussy about what makes it into your box. The root veg gets a gentle wash (but we leave just enough soil on those spuds to help them last longer - clever, eh?).

10:00 AM: The Art of Box Packing

This isn't just throwing veg in a box - it's more like playing vegetable Tetris. Our packing team has got it down to a fine art:

Sturdy roots at the bottom
Leafy greens carefully wrapped to keep them perky
Delicate bits safely tucked away at the top
Any special requests? They're handled with extra care

12:00 PM: Customisation Station

This is where your box becomes properly yours. Whether you've swapped out the coriander (not everyone's cup of tea, we know) or added some of our fresh farm eggs, each box gets personal attention. Our system might be high-tech, but there's always a human double-checking your preferences.

2:00 PM: Route Planning

While the morning's been all about the veg, our delivery team's been mapping out the most efficient routes across Bristol. We're not just trying to save diesel - less time on the road means your veg stays fresher. Proper smart, right?

3:00 PM: And They're Off!

Our vans head out, loaded up with the day's bounty. Our drivers know Bristol like the back of their hand - from the steep hills of Totterdown to the winding streets of Clifton. They're not just delivery drivers; they're part of the Radford Mill family, and they probably know your dog's name by now.

By 7:00 PM: Home Sweet Home

Your box arrives at your doorstep, less than 12 hours after some of its contents were still in the ground. Talk about fresh! Inside, you'll find everything carefully packed, seasonal, and ready to inspire your next meal.

The Extra Mile

What makes our boxes special isn't just the fresh, organic produce - it's the care that goes into every step of the journey. From the early morning harvest to the friendly wave from your delivery driver, every person involved takes pride in bringing you the best of what our farm has to offer.

Each box tells a story of sustainable farming, local food systems, and community connection. It's not just a veg box; it's a little piece of Radford Mill Farm, delivered direct to your kitchen.

Ready to taste the difference? Order your veg box today and become part of our story.

Did you know? The average vegetable in your box travels less than 5 miles from field to doorstep. Compare that to the 1,500+ miles for supermarket produce!