June 29, 2020

Here at Three Pools we needed a way to dry the abundance of leaves and flowers we’ve been harvesting to keep their flavour and nutrition for later in the year, to share with guests and to post to friends of the farm. So we decided to harness the suns energy and build a passive solar dehydrator.

To make it we looked around for ideas online and contacted some other smallholders. We got back some links and a book reference Practical Self Sufficiency by Strawbri...

June 8, 2020

Pickled vegetables have become a staple in our kitchen, being delicious, nutritious and versatile. With it being early in the growing season, we will start off this year's vegetable preservation recipe series by showing you how to pickle radishes - making this fast, easy growing vegetable even tastier.

Radishes are a great beginner vegetable to have a go at growing. What makes them so easy to grow is the fact that they love poor quality soil a...

May 26, 2020

As new entrant farmers, we’ve been on a steep learning curve over the past two and a half years. For all the reading you can do on the most forward thinking ways of managing livestock, it’s practical experience that forces you to learn how to actually look after an animal. We by no means know it all but we’ve now grown the sheep flock to a scale we will be able to see if some of the bigger ideas we’re exploring here are having an impact. We brought in the c...

May 11, 2020

All modern domestic chickens are descended from Red Jungle Fowl that originated in South East Asia and India. They were beginning to be domesticated by our ancestors at least 7000 years ago. From then on they spread around the World wherever humans went and became a mainstay in global agriculture. The chicken became a cultural icon carrying its own significance for many societies throughout the World. We have learned a lot about the science of genetics thro...

April 28, 2020

With new life emerging all around us, from woodlands to lawns to fields, there’s no doubt that spring has arrived! While we have been focusing more attention than ever before on growing our own produce, this is also a key time of year to make the most of the foods and medicines which grow wildly in abundance and often go unappreciated. Some of the first to grow are the springtime tonic herbs, which help to cleanse and rejuvenate our various bodily systems a...

April 6, 2020

Since moving to the farm in the summer of 2017 we have been experimenting with and developing a number of core products that we hope to sell to locals and visitors of the farm. One of our main aims is to offer high-grade and long lasting permaculture produce that allows people to eat locally throughout the year. One of the ways that we can do this is by preserving the food that we grow. This post will delve deeper into the provenance and benefits of our far...

March 31, 2020

Veg, veg, veg. This has been going through the minds of many of us the past couple of weeks. It was always part of our plan to one day create a larger, fully functioning market garden as it is an essential foundation of whole-basket farming and is key in our journey towards becoming a serious food producer. 

Newly equipped with more time, hands, and motivation to expand our vegetable growing further, we have begun building our new market garden right next to...

March 23, 2020

The covid-19 virus is already leaving empty shelves in supermarkets. As things progress we as a society must collectively look to manage food supplies so as to not exacerbate problems here and abroad. This was a topic discussed in farming circles as a result of the developing brexit situation before the virus came into awareness. Tackling the environmental crisis through farming practices, the reason Three Pools was founded, was already looking to change th...

March 12, 2020

Monbiot Attack - Real or Ruse?

Can we eat our way out of environmental collapse? In the wake of January’s Oxford Real Farming Conference (ORFC) we’ve been asking ourselves this question again and again. Although full of absorbing talks and seminars, the memorable thing about this year’s conference was George Monbiot’s unprecedented moral attack against the UK farming industry that he delivered to a crow

ded hall on the final day. The basis of his censure; tha...

February 19, 2020

We absolutely love to ferment here on the farm. For us it is a perfect way to preserve harvested produce in the peak production months and enjoy the yields of our labor in colder and less productive times. It is a method that allows us to keep eating local even when 'the season' has long passed. Fermentation is one of the oldest and most interesting methods of processing and preserving food. Lacto-fermentation is a specific type of fermentation that utilise...

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