I can hardly believe how quickly the year is disappearing, it’s as if our recent blustery winds carried Hallowe’en away, Wizard of Oz style, and plonked us down in the middle of November without any real sense as to how we got here!
No sooner had the last pumpkin been carved, the decorations were down and packed away, and our thoughts turned to the next big event. For those who think I am referring to Christmas, not so!

Pictures: TIFFANY FLEMING

High Mead has at least two notable dates to celebrate before we can fully immerse ourselves in the preparation for the big day. Firstly, there is the Pig & Pumpkin night – a private social event for the Co-Farmers, Carers, Volunteers and Staff. Well – no one wants to see all those pumpkins go to waste, not that the farm ever needs an excuse to throw a party! Then, of course, there is the next public Open Day on Sunday, December 18, when we are open to the public from 10 until 4.
A chance to meet Louise the goat and her herd, Gilly and Tallulah the pigs, and Mark and the team too! If that is not enough to prepare for, those brave souls have finally decided to bite the bullet and expand the farm office. For those of you familiar with those little plastic puzzles that involve moving one piece to make room for the next piece and, moving countless pieces before you can work out what the pattern is, you’ll understand how the farm office used to work.

Pictures: TIFFANY FLEMING

Any more than three people in the office required someone to leave before anyone else could enter. Add to the mix cats, dogs, incubating eggs and the occasional rat (pet, of course) and you can understand how it was, at times, almost impossible to get any work done. The team won’t know themselves in their new HQ!
With winter fast approaching, ground prep has been the order of the day; the tomatoes, beetroot, mange tout, peas and raspberry canes having now been cleared to make way for the next crops.

Pictures: TIFFANY FLEMING

Meanwhile, the Co-Farming Catering Team has been causing a real stir with Christmas puds galore. Chef Nik introduced the team to making Pumpkin Risotto (can you see a theme here?!) The Christmas puddings followed in short order along with the chutney and condiments the Co-Farmers have been making to stock the farm shop.
I can barely remember the time before the farm kitchen was up and running. I think part of the reason the year has passed so quickly is down to the fact that there has been so much to do, so much achieved and best of all, so many new friends to welcome to the farm.