Towards the end of September or early October, the daylight fades and the autumn equinox, heralds the transition to the new season, a time which has also traditionally been marked by celebration.
This season, the collection is focused around rich, natural tones, which have been inspired by the plumage of British birds, from dark raven blacks and tawny browns through to lighter snowy whites.
To many people, particularly in this country, the simple act of putting the kettle on to make a cup of tea is a ritual that instantly soothes, comforts and calms. And I confess I am very much of that belief.
One of our core and founding principles at Daylesford is the belief that we need to farm for the future, to protect the land that we work and the soil that nourishes our produce so that we are not the last to feed our families and enjoy its bounties.
In the weather we’ve been having recently, I just want to eat something light and very refreshing in the evening so a simple consommé is perfect. It is also a dish that sums up the way I like to eat in the summer, placing a very seasonal ingredient – beautiful sun-ripened tomatoes – at the centre of the plate to let its flavours shine.
The more I have spent time in India and the longer I practise yoga, the more I have engaged with the traditions and philosophies in which yoga is rooted and their ability to heal and balance the body.
For me there’s no better way to enjoy the season’s produce than plucked straight from the ground or the stalk – that fresh flavour is hard to beat. So every year we open up the farm’s garden so that you can come and pick your own supper from among our organic fruit and veg.
This week is British Flowers Week and we’re joining in the celebrations with a series of special workshops and events at the farm. British Flowers Week is an annual event to showcase the work of the UK cut flower industry.
We recently hosted a very inspiring and popular botanical watercolour workshop at our farm in the Cotswolds so I wanted to share some of the beautiful imagery from the day as well as the details of the next, which is being held on Saturday 23rd June.
Asparagus has such a short season – a fleeting eight weeks, that I try and enjoy it as much as I can during that time. Our Cookery School has put together this simple recipe to celebrate the asparagus which is still poking its head out the ground at the farm. Paired with our light and creamy Daylesford soft cheese, it puts the asparagus centre-stage and makes a quick and easy and option for a light brunch dish, lunch or supper.
We are just two weeks away from marking Daylesford’s annual Summer Festival. It’s a day of celebration we all look forward to every year as we open the gates to the farm to share our passion for organic farming with stalls, events, workshops, dog shows, baking competitions, craft demonstrations, vintage cars and lots more.
Over 40 years ago I started out along a path that I never imagined would one day lead me to this point. But today, as my book Nurture launches, the story of that journey comes to life on the page and that is a very humbling moment.