A different turn

As with many businesses, big and small, the last few weeks have been challenging to say the least, with what feels like the rug being completely pulled from underneath you. Our planting plan was set, according to our current and existing markets that we have worked hard to establish, and then in less than 24 hours those markets had closed and gone.

After 4 or 5 days of muzzy heads and uncertainty we directed our efforts to the local community - empty shelves and the message of 'stay at home' we knew that we were in a very privileged position in that we could try to deliver a service that could help - grow produce for our local village. By doing this we could help those that had to self isolate and help those that wanted to stay at home and avoid public places. We were early enough in the season to be able to take a different turn and to direct our energy in to growing lots of the kind of salad, veg and fruit that local folk would need in the coming months. 

As I write this nobody knows what lies ahead of us, all we can focus on is what we can do now, at this moment in time, to help make the situation better and as long as this remains as our focus we can still achieve and succeed, however tough it gets.

As a result our planting plan now looks radically different, so do our seed packets!!

Whilst quality is still very important, variety has to take a bit of a back seat, with quantity more significant - to make sure that there is enough - e we are now on to 'sacks' of seeds rather than 'packets'.

So we have been scaling up, our hot box is no longer growing posh sweetcorn shoots for a luxury garnish at The Sheppey, is jammed with pea shoot trays, to provide people with a tasty addition to salads and a green that can be added to any dish stir fried.

Scaling up is the name of the game, we now have a sea of pea shoots, which are flying out of the door.

The salads continue to be our bread and butter as people crave fresh, either as living trays or cut leaves.

Greens are also key at this time of year, traditionally known as the 'hungry gap', collards and Swiss chard are currently our main offer.

We are working really hard to get ahead of the game and get fresh produce out to people as quickly as possible, as a result we have loads of new goodies on the go, like a forest of leeks...

Beetroot galore...

beans of 3 kinds - broad, dwarf fine and of course runners, to name a few.

Everyday is now an important step on a significant journey...

as we look to transform our operation to deliver a challenge we are very grateful to have, which provides us with a focus and a purpose that is very welcome indeed and one we will rise to.

Fruity, fun and favourite

At times like this its great to do something that makes you smile, but has the added bonus of providing a source of fresh fruit without a trip to the supermarket! We weren't planning on growing much soft fruit this year, as they can be quite demanding on time, particularly keeping them watered - however as we know all things have changed somewhat recently and easily accessible fresh fruit has now moved rather high up the list for all.

Our strawberries have been given a new home, last year we grew them in planters along the side of the tunnel, but them demanded a lot of watering due to the shallow troughs.

Nice little plants, about to come to their own as 2-year old plants, we removed them from their troughs, cut back all the dead material to leave bright new green leaves, ready for spring.

Making use of what was to hand Melv made some planters - originally for the aquaponics, the numerous blue barrels acquired for filters were ideal.

Each barrel provides a home for 25 plants:

Melv began planting them up in a mix of muck and compost - lovely. Three different varieties - Elsanta - early variety, Ostara - perpetual (keep going) variety and Pineberry - a white strawberry for a bit of fun!

The plants looked well in their new home and the Pineberrys are even in flower...

So which will be first - we wait and see - 5 barrels planted, 125 strawberry plants - yum - 1 inside and 4 outside - the race is on... Lovely

From a cool box dumped on a drove to a hot box

On an early morning cycle ride, I glanced down this drove to see a large upright fridge dumped on the verge, just next to this mattress. I felt sorry that people would still do such things and little did I think that a couple of weeks later we would have a use for it...

Other than the fact that it was not in working order - hence it being dumped - it was still in good shape and barely damaged. Just a small amount of rust and a few scratches, it even still had it's glass shelves all intact - quite amazing considering that it had probably been thrown out of the back of a vehicle - now it was destined for much better things...

It was going to be made into a hot box to help us grow a rather special micro - sweet corn shoots.

But first it needed cleaning  and sterilising and then a bit of adaptation work - Melv was on to it in a flash.

Once clean and respectable, Melv began with the the installation of a small 40 watt heater, our shoots like it hot and this low wattage heater in an insulated box was going to do the trick.

It fitted perfectly in the cavity usually occupied by the crisper and our hot box was starting to take shape - we moved it into place.

It sat nicely next to our existing chest freezer, with the thermometer installed we tested the temperature and found that the heater running at just half its capacity provided the temperature we needed, we were ready to go.

Shelves installed, the trays of sweet corn shoots took up their place, the hot box should provide the perfect conditions - the shoots need to be grown in the dark and warm - we hoped they were going to be in their element.

24 hours later our hopes had been realised and the proof of the pudding wasn't in the eating but in the growth rate - it was incredible...

In just 24 hours shoots had grown a minimum of 2cm and up to 4cm - I have never seen such a responsive plant - out hot box was a hit with this little micro

After their overnight growth the shoots were ready for the Sheppey Inn to serve with their Friday sword fish - perfect timing - thanks to our new hot box. Used as a unique garnish, they provide a rather special taste. The first bite gives a sweetness of traditional freshly picked sweetcorn, which is followed by a taste probably best described as intense sweet bubble-gum that lingers in quite a remarkable way. A micro that should certainly be on everyone's list as a must try - quite unforgettable for such a small, delicate and unassuming shoot.

The other bonus is that the next time I did my early morning cycle ride, when I glanced down the drove there was no dumped fridge to be seen and it was great to think it had been recycled and given a new lease of life, this time to grow food rather than preserve it!!

Spring is here - for Connovers Colossal

Our Connovers Colossal asparagus is ready. The 3-year wait is over, we finally get to reap the rewards  and have one of the treats of being in the horticultural business. Now growing in the tunnel the large thick spears are poking their heads up through and they are growing as you watch them at over a cm as day! After a sneaky try just to check that the spears do have the exceptional flavour claimed - which we can confirm they do - we offered them to the Sheppey Inn as we had promised to do. 

Godney Asparagus is going on the menu...

And so it did with sword fish, Godney collard greens

Garnished with Godney salad, Godney pea shoots and Godney sweet corn shoots

Sweet corn shoots are our latest find, grown as a micro, in the dark over just a 5 day timeframe they have a taste like nothing else. They have a distinctive sweet corn tang, but the sweetness is almost indescribable, akin to that of candy, but a succulent texture that completely contradicts the sugary hit - just amazing...

Godney Aquaponics hits social media!!

Thanks to Somerset Local Food Direct, Godney Aquaponics have now got a place on social media...

Look out for Mrs Whiteness - the star of the show...

A popular addition

During the winter growing watercress as a garnish can be a challenge, still not too sure why, even the magic lights don't prevent trays from going mouldy due to its slow growth. However recently we have found an alternative, which is proving to be a popular addition as a garnish - Pea shoots.

Very vigorous in their growth, they like the heat of the propagator and reach 6" in no time at all - they are a real pleasure to grow - I'm a big fan. Popular with the pubs and cafes they have been a real find.

They look stunning too - fresh, vigorous and vibrant, a delightful addition to any plate of food.

The learning curve has levelled a little!

Up until now the learning curve around growing salads under lights has been lets say somewhat steep! As a result the set up in the designated salad tunnel as been a little 'make do' until we have had the time needed to explore what the set up actually needed to be. This has made for a challenging growing environment, with many trip hazards and handling trays at difficult heights.

We have been trialling different growing heights, exploring the growth rates and characteristics in relation to the trays being at different distances from the lights. Those on the floor, the maximum distance at 171cm from the lights, whilst they well enough they tend to dome a little with the middle of the tray doing better than the edges. The trays 145cm to the lights again grow well, but are not that consistent through the tray, with some leaves doing better and causing an irregularity of growth, however those closest to the lights, 130cm grow very well and consistently, but not quite as a fast. As a result we have chosen to install staging at a height in between the two raised measurements - at 136cm from the lights. This falls in the region of the measurement which was specified by the simulation undertaken by the light manufacturers, GN UK and provides us with a much better working height.

Melv began the building of the staging in the barn, he had planned it to be light weight and stand alone, so that once constructed it can just be lifted in to place and levelled.

With the convenience of the facilities that working in the barn provides, Melv made good and quick progress.

Once constricted, each piece of staging was varnished to help prevent moisture intrusion, increase longevity and deter the growth of mould in the winter when moisture and humidity levels can be a challenge.

The first piece of staging is lifted in and already you can start to visualise how impressive and fit for purpose this set up is going to be.

Progress is fast and trays are quickly lifted off the floor and in to place in their new position on the staging.

 One row complete, Melv moves across to the other side.

Now on the home straight - just the middle row left to raise, timed perfectly with a large order from the Sheppey and the Bocabar, reducing the number of trays in the tunnel the middle staging was soon in place.

Next it was the installation of the fans to ensure good air circulation and movement.

With Melv's job of electrician completed and all the wires now safely off the floor and no longer a trip hazard, the fans operating, the refurbishment job is done - wow what a difference...

The big switch on with all the trays in place - stunning

As it gets darker you can really start to see the impact of the lights and how they fall on the trays.

We are currently considering whether to invest in two further lights for the end of the tunnel near the door, (in the foreground above), but currently this area houses our fully grown trays which don't require any additional light. However as demand increases this does give us the flexibility to increase our production further, especially now the lights have enabled us to take on two new business customers in Glastonbury just last month - how exciting is that.