It may have been on my Summer wish list, but we didn’t get down to our local pick your own farm until a couple of weeks ago. We actually went during the autumn equinox which seemed fitting what with mabon being a harvest celebration and all.
I suppose I’ve always seen PYO farms as a place to go in the summer – somewhere to pick all your soft fruit, but our local farm does so much more. There were many different vegetables, three varieties of squash and an awful lot of tomatoes.
The quality of the produce was brilliant and as we went on a weekday, had a lot of the farm to ourselves (the place gets packed on a weekend in the summer, people from all over London come down). It very much felt like our own massive allotment! It’s so, so difficult not to go overboard and harvest ALL THE VEG. We’ve not had the greatest season in our garden (I’ll write about that another day, I need to have a moan) so it felt so good to get our hands dirty and pull some vegetables out from the earth. Betsy’s at an age now where she can join in, pulling beetroot up was fun, but she loved going deep into the cornfield to pick sweetcorn (there wasn’t much of that left so it was a bit of a hunt). The squash was hardly touched though, I guess they’re just not as popular, but the varieties were interesting and it was nice to see something that wasn’t just a super common squash like butternut or a carving type. We had harlequin, orange kabocha and confection, which is a beautiful blue/grey colour.
The highlight for the kids though were the strawberries. I don’t know the variety, but even this late into the season they were super sweet and plentiful. Grown onto tabletops, they’re easy to pick and great for small people to help. You’re asked not to do any sampling and you should only eat what has been paid for, but it’s very difficult not to try the strawberries. It’s for quality control, honest!
Once back home, we had our super sweet corn for tea, covered in melted butter and pepper and I made a batch of jam. No pictures, but jam is super easy to make. I added a big glug of creme de cassis to it while the jam was cooking and oh my world it has made the most amazing jam. You must try it!
Here’s a tiny video postcard of the day: