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Cultivate’s Winter Squash Guide
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The season for beautiful winter squash is just beginning. These versatile cucurbits will take us all the way through the harshest months of the year, offering bountiful potential in the form of soups, roast veg, stews, stuffed squash, risotto… even … Read More

Botley Stop Closure
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    It is with great regret that we have to announce that we’ll no longer be stopping in Botley due to problems with our VegVan and other unforeseen circumstances. We’re sorry for any inconvenience caused and want to say a … Read More

Ragu with Vegetable Gratin
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    This recipe is rich and delicious, a perfect autumnal comfort food. Created for us by Jack Greenall of Smoke and Thyme it will feature on his upcoming Locavore Harvest Feast Menu, but why not give it a go yourself … Read More

Poached Pear Tart
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This recipe was created for us by chef Jack Greenall of Smoke and Thyme and will feature in his Locavore Harvest Feasts menu.  This tart is a great way to show of the beauty of one of the seasons tastiest local fruits. … Read More

Pumpkin Curry
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  This recipe is a beautifully warming autumnal dish. Created for us by Jack Greenall of Smoke and Thyme it will feature on his upcoming Locavore Harvest Feast Menu, but why not give it a go yourself and take part in … Read More

Take on the #HarvestChallenge and Make one Meal Local
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September marks the start of the harvest season when farmers are hard at work gathering the fruits and vegetables of the previous years labour and it’s a time when the Cultivate baskets are absolutely bursting with local produce. We thought … Read More

Cultivate Joins Fair Food Forager
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    We know that if you’re one of our customers or members it’s likely that you like to shop as ethically as possible and want to spend your money places you can be sure are doing their bit. But … Read More

A-Z muffins – a state-side taken on using up courgettes and apples
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  This recipe hails from school days in the US, when as an awkward little English girl with a weirdo accent (thanks, school mates!), I first learned what a zucchini is.  A-Z stands for ‘apple to zucchini’, which is cooler … Read More

Oxfork’s Cornbread
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  No taste speaks of sunshine quite like the golden sweetness of corn! Enjoy the last of the summer sun with this tasty treat. John and his team of chefs at Oxfork recommended this recipe to us back in 2015, … Read More

New Cultivate Stop at The Jolly Postboys
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We are pleased to announce that as of the 23rd August 2017 they will now be regularly stopping outside Florence Park community pub, The Jolly Postboys, every Wednesday 3pm-7pm. Residents of the Florence Park area will now be able to … Read More

Elder Stubbs – Local Veg With a Cause
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If you’ve ever taken up gardening or even just cared for a houseplant you’ll be aware of the great satisfaction it can bring you and there’s plenty of research and scientific evidence of the restorative power of gardening. Whether it’s … Read More

Thankyou and Goodbye Raph
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For the past 3 months we’ve been lucky enough to have the hep of OFN intern Raph, who has been working hard to help us set up our new Click and Collect and Home Delivery Service.  Without her this new … Read More

Meet the Producer : Pete Richardson – Westmill Organics
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We were lucky enough to have Pete Richardson of Westmill Organics speak at our recent AGM. Here’s Katie’s summary of what he had to say about his relationship with Cultivate and the positives and pitfalls of being a small grower. … Read More

Introducing Cultivate Click & Collect
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Cultivate are pleased to announce the launch of a brand new click and collect service. You’ll now be able to pre-order your local, ethical and delicious produce to collect at our stops by using our new shopfront on the Open … Read More

Meet our New Supplier – The Tomato Stall
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    We love our locally grown tomatoes but it can be a long wait for them between seasons and many of our customers have been requesting them before we are able to get them backin stock. This is why … Read More

Ethical Eggs – Free-range vs Organic
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The demand for free-range eggs in general has increased of the past few years. In fact, around half of the eggs sold in supermarkets are now free-range. This is positive as it suggests people are more aware of the plight … Read More

Rhubarb Compote
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Rhubarb is the delight of a season otherwise devoid of bright red fruit. It varies wildly in tartness, so you may need to add more sugar to this compote at the end of the cooking, depending on what your plans … Read More

Asparagus with Red Onion Vinaigrette
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British Asparagus is the best in the world, and is the highlight of the seasonal year. This recipe works as a great starter all on it’s own. Boiling or steaming asparagus leaves a lot of their fantastic flavour in the water. … Read More

Leek and Mushroom Fricassee
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Creamy, delicate and saucy (yet substantial) this lovely leek recipe is great paired with pork but looks just as impressive as a stand alone dish. If you’d rather use fresh mushrooms our organic chestnut mushrooms work just as well as … Read More

Our Fave Fillings for the Perfect Pancakes
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With shrove Tuesday just round the corner we’ve been talking about some of our favourite fillings here at Cultivate HQ . Here’s a few we thought we’d share: Leek and Mushroom We love our leeks at Cultivate and we hear that … Read More

Meet the Supplier: The Oxfordshire Chilli Garden
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We’re really pleased to be partnering with the Oxfordshire Chilli Garden to add a bit of a kick to our current stock list. They specialise in locally grown chillies, both dried and fresh as the season dictates, and they also have … Read More

SESI Refill Station joins the Cultivate VegVan!  
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We’re pleased to announce that SESI will now be appearing alongside the Cultivate VegVan at the Rusty Bicycle refilling washing-up liquid , bio and non-bio laundry liquid, fabric softener, multisurface cleaner, dishwasher tablets and others.  Cut packaging waste and come and … Read More

New Cultivate Stop Launching in Botley
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Following a successful appearance at the Botley Food Fayre in September 2016 Cultivate are pleased to announce that as of January 2017 we will now be regularly stopping outside SS Peter and Paul to bring local, ethical and delicious fresh … Read More

Christmas Opening 2016
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We’ll be bringing you local, ethhical and delicious produce right up until Xmas eve then taking a short break, returning on January 5th at our usual stops plus our new Botley stop on Saturday 7th January outside Ss Peter and … Read More

Festive Feasts: Goats Cheese with Balsamic Beetroot
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Beetroot and goats cheese is a classic combo but we love the added twist of the balsamic vinegar which brings out the sweet earthiness of the beets. A nice little additional to your festive cheese offering. This recipe was created … Read More

Festive Feasts: Norton and Yarrow Cheese
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A festive cheese board is a staple in many a festive feast and we’re super lucky to have a great local cheese maker in the form of Norton and Yarrow right here on the Earth Trust Farm. Rachel and her … Read More

Festive Feasts: Pork Belly with Cabbage and Applesauce
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Slow cooked to create a meltingly tender slab of meat this is great way to enjoy your locally sourced Pork. And you really can’t beat this way to prepare cabbage. This recipe was created for us by local chef, Jack … Read More

Festive Feasts : Cooper’s Oxford Pork
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As we move into the second week of December we move on to featuring our second Earth Trust Farm Step Tennant, Cooper’s Oxford Pork, a small family business run by Mark, Jane and their two young daughters Rebecca and Chloe, with … Read More

Festive Feasts : Emma’s Ewesful Acres
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This week we are kicking off our Festive Feasts From The Earth Trust Farm campaign by hosting Emma’s Ewesful Acres at our stops. Emma took over as shepherdess at the Earth Trust in September, after making a brief appearance with … Read More

Festive Feasts: Slow Roasted Lamb with Root Vegetable Gratin
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If you’ve got your hands on some lamb from Emma’s Ewesful Acres this recipe is a great way to serve it. When slow cooked like this, lamb shoulder is so tender that it doesn’t need a knife to carve it.The root … Read More

Festive Feasts from the Earth Trust Farm
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This December, Cultivate are partnering with their fellow Earth Trust Farm Step tenants to present a series of festive feast ideas, showing the local community that their festive meals can easily be sourced entirely from local producers. Oxford is a … Read More

Meet our New Supplier – Sabā Jam
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  We first met Sabā as a customer on the VegVan at our Little Clarendon street stop. She was buying up all our plums and tomatoes and we couldn’t help but ask why. She told us it was to make … Read More

Apple and Sultana Chutney
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  A great way to use up a glut of apples or just to preserve their flavour for the months when they aren’t around. This simple chutney recipe also makes a great gift when popped in a pretty jar and … Read More

Apple crumble a la emma
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Fruit crumble is one of those great sweet dishes that uses up lots of just-about-to-go-off fruit, and impresses people no end. It’s also dead easy to make, and keeps well in the fridge for days (if it lasts that long). … Read More

Pumpkin and Carrot Cake
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  Although they make great Halloween decorations pumpkins are for more than just carving. 18,000 tonnes of edible pumpkin end up in the bin each year, so to help you make the most of your autumn squash we got local chef … Read More

Pickled Carrots
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  Pickled carrots are a great accompaniment to pate, cheese or in a leafy, full flavoured salad. They will keep for at least 1 month in the fridge and could even make a great gift for your foodie friends whne … Read More

Celeriac Soup
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This super simple but super tasty soup recipe really makes the subtle nutty flavour of celeriac sing. Rich, creamy and warming it’s a perfect way to enjoy this knobbly veg when it’s in season. This recipe was created for us … Read More

Mushroom, Chestnut & Caramelised Onion Pâté
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A fab veggie pâté, this a great alternative to any meat version. In fact when it was recently served at a supper club alongside a liver version these came out as a clear favourite. This recipe was created especially for … Read More

Harvest Tasting Menu from Smoke and Thyme
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NEW DATE ADDED – 22nd OCTOBER – CLICK HERE TO BOOK To help you make the most of the seasons produce we’ve teamed up with local chef Jack Greenall from Smoke and Thyme to present two special pop-up restaurant nights … Read More

Win £20 worth of local, ethical, delicious produce.
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We work with local growers and producers to bring you organic, ethical and delicious fresh produce every week at our regular stops around Oxford. To celebrate our ‘Bring The Harvest Home’ campaign, each month from September to November we’re giving away … Read More

Smoke and Thyme’s Poached Pears
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Delicious hot or cold, and a great way to use up a glut or make the most of our local supply from Waterperry Gardens. Perfect eaten straight away but will keep in the fridge for up to 10 days. This recipe … Read More

Bring the Harvest Home
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  This September, Cultivate are partnering with local chef Jack Greenall of Smoke and Thyme to present their ‘Bring the Harvest Home’ campaign, a fantastic series of special offers, events, recipes and tastes that celebrates the best local, ethical and … Read More

Spiced Roots gets Local, Ethical And Delicious – meet our newest partner
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As a local food co-op our main aim is to get more local food to more local people. Selling veg to local communities at our weekly stops, talking about local food online and offline and writing our weekly column in … Read More

Kohlrabi and Pak Choi Pesto Pizza
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We are huge fans of Kohlrabi . It may look like it comes from space but it’s a super versatile, fresh and tasty vegetable. Although it’s really great raw this green pizza recipe is a super tasty way to try … Read More

Meet our new supplier: Cutteslowe Nursery and Garden Centre
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Cutteslowe Nursery and Garden Centre is tucked right in the heart of Cutteslowe park. Based just 3.5 miles from the city centre we really couldn’t believe our luck when we heard they not only stocked decorative plants but were growing … Read More

Cultivate Coffee from The Missing Bean
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At Cultivate we mainly focus on bringing delicious fresh produce to the people of Oxford but sometimes we can’t resist branching out from fruit and veg, especially when we have a plethora of people producing great food and drink products … Read More

Balsamic Strawberry Skewers
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BBQ season and strawberries go hand in hand and this is a great way to combine the two. The balsamic glaze is not only a great addition to fruit but can be added to meat, or veggies when grilling. Enough … Read More

Cripsy Roasted Radishes
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One of our team members came up with this recipe after receiving a glut of radishes from a neighbours veg patch. We think this not only tastes great but the radishes really gleam like little jewels on your plate. Serve … Read More

Saying goodbye to the Cultivate market garden and hello to new opportunities.
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Over the past few months our stops and markets have experienced icy rain and snow followed by glorious sunshine and temperatures warm enough for us to finally take off our thermals. And it feels like we’ve been experiencing similar highs … Read More

Competition : Love Your Local Market
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This weekend We’re celebrating Love Your Local Market fortnight by offering our customers a chance to win a £20 Cultivate Voucher. All you have to do is visit one of our stops this week and sign up with your email … Read More

The Little Salad Company – Back in Stock
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Working at our base at the Earth Trust in Little Wittenham doesn’t just provide a stunning landscape to admire, it also provides us as a co-op with a little community of like-minded farmers, entrepreneurs and start-ups to tap into.That’s because … Read More

Roast Potatoes with Asparagus and Mushrooms
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  We came up with this recipe by pairing our fresh asparagus with some of the leftover veg we had in the cupboard. It’s great as a side dish to complement a meaty main or try it as we did … Read More

Baked Egg with Chard
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Swiss chard, is a vegetable rarely found in supermarkets but something we always aim to stock at each of our stops. Undisputedly one of the worlds most nutritious vegetables, it is an excellent source of vitamins K, A, and C, as … Read More

Blood Orange Hollandaise
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    When we saw this zesty twist on Hollandaise we just had to give it a go. It’s super tasty and uses one of our fave citrus fruits, it also goes fantastically with purple sprouting or, of course, asparagus. … Read More

FarmAbility – Rhubarb With A Cause
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We love a good rhubarb crumble here at Cultivate so when we got an email from the team over at FarmAbility offering us locally grown rhubarb we were naturally enthusiastic. But we were even more enthusiastic once we found out … Read More

Braised Rhubarb
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Spoon this tasty rhubarb recipe over yoghurt or ice-cream ( adding crumbled ginger biscuits for some zingy crunch) or combine with a crumble topping and serve with custard for some real comfort food. Enough for a crumble for 2-4 people or … Read More

Spinach and Garlic Potato Bites
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These make a great little starter when paired with your favourite dipping sauce or as a side to a main meal. We love making them in spring when we have fresh garlic and spinach in season. Makes 20 bites or … Read More

Meet our new supplier – Two Bears Bakery
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We love a good sourdough and we also love local food start-ups which is why we’re so excited to be stocking some of the first loaves produced a brand new company. Two Bears is a very tiny home bakery based … Read More

Cultivate’s Colcannon
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This is our own twist on a traditional Irish Colcannon making the most of the seasons best local produce. A perfect hearty dish when topped with a poached egg or as a side dish to a larger meal.  If there … Read More

Big-up the Bees! Why we love local honey.
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Give it up for the bees, more specifically Brightwell Bees, our lovely local honey supplier. Beekeepers Viv and Steve Moll have been running Brightwell Bees since 2009 and have hives across South Oxfordshire and West Berkshire. As well as honey, … Read More

Bee’s Knees Cocktail
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For a slightly naughty way to enjoy honey try this gin based cocktail. The flavour of the honey really shines in this cocktail so get your hands on the best you can – we’d recommend our Brightwell Bees  clear summer … Read More

Balsamic, Honey Roasted Cabbage Steaks
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These are a really tasty but simple way to enjoy cabbage of any kind. This recipe makes a great accompaniment to meat or fish but are equally good enough to be the main attraction of any veggie meal. Serves 2 What you need: … Read More

Honey Roasted Cinnamon Chickpeas
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These roasted chickpeas are a crunchy sweet snack and are packed full of protein and fibre. So if you want a sweet treat that will give you a boost and is healthier than your chocolate digestive, this one’s for you. … Read More

Curried Cauliflower Soup
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Another great soup recipe from Jack at Smoke and Thyme. This one combines the warm, nutty flavour of roasted cauliflower with a curry oil made with pungent and aromatic Indian spices, and will spirit you off to warmer climes even in … Read More

Crispy Leek and Celeriac Fritters
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The subtle nutty flavour of Celeriac just can’t be beat and with so many ways to prepare it ( grated, roasted, mashed) you really have no excuse not to be cooking with it while it’s in season. Despite this, we … Read More

Recipes to make their heart skip a Beet
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We think beetroots are a great addition to a valentines menu ( well any menu actually). Apparently many cultures believe that if two people eat from the same beet they will fall in love and is also said to have … Read More

Jack’s Jerusalem Artichoke Soup
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We’ve partnered with local chef Jack Greenall from Smoke and Thyme to bring you this recipe which makes use of one of our favourite ugly-looking but beautiful-tasting veg the Jerusalem artichoke. Serves 4- 6. What you need 1 medium sized onion … Read More

Creamy Cauliflower “Risotto”
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A brilliant way to make use of our cauliflower crop and a healthier alternative to using rice. This recipe from Cara at Fork and Beans may not fit the strictest definition of Risotto but is rammed full of flavour and just … Read More

The Original Green Monster Juice
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This recipe is from Joe Cross who drank nothing but fresh fruit and vegetable juice on his Reboot (he documented the experience in his film Fat, Sick & Nearly Dead). During that time he relied on this simple, yet satisfying … Read More

Can the COP 21 summit deliver the final victory in a long process?
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For the past ten days world leaders have consumed copious amounts of caffeine, expended many syllables and debated through the night in an attempt to finally achieve the goal of a twenty year process. To produce an all-encompassing climate agreement … Read More

Roasted Sprout Flowers
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The newest “Superfood” and created in the UK, these beauties are also called Kale sprouts. Steam them until the colour is bright and intense, or stir-fry with a little butter. OR, roast them – nutty and easy! What you need … Read More

Winter root mash with buttery crumbs
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A little bit of this winter root mash goes a long way – make it a day ahead and cut the stress on Christmas Day. What you need • 650g parsnips , cut into even chunks • 650g Swede cut … Read More

Sicilian roasted Cauliflower and Brussels Sprouts
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A brilliant festive gluten-free & vegan side dish. A great way to bulk up your traditional Brussels sprouts with some cauliflower – the spice and roasting brings out their natural sweetness. Serving 4 people its super easy to make. What … Read More

Buttered Leeks
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A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice. What you need • 1.8kg leek, trimmed • 50g butter, plus extra for serving • Thyme leaves for garnish … Read More

Marley’s mouthwatering Power Juice
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Regular customer, Marley (shown here with big beet and culti-fan Janet), totally loves this Beetroot juice, coming to stock up every week in Jericho. He prefers the Janice red variety of beet, but of course, you can try either Chioggia … Read More

Spicy Pumpkin Chutney
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This comes from Rebecca’s special little recipe book…The spiced version of this recipe was an absolute sell out at the VegVan. So back by popular demand, Rebecca has cooked up some more AND made those beautiful labels for good measure. … Read More

Pumpkin Preserve
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This really old recipe is delicious and perfect to make at this time of the year! It’s great on toast or even biscuits. Try adding diced orange and the lemon if you fancy a few “chunks” of peel. What you … Read More

We’re jammin’!
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Hello folks! This week, the Taste Tour is dedicated to all the delicious goodies you can make with your gluts and leftovers, and the things which allow us to keep the taste of harvest going through the darker days of … Read More

Rebecca’s Delicious Jams
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Rebecca lives in East Oxford and is a woman of many talents! With a passion for growing, she has had an allotment since 2001. Growing raspberries, strawberries, redcurrants, blackcurrants, gooseberries, rhubarb, five varieties of plums and four varieties of apples … Read More

Roasted Squash Soup
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  Pumpkins and squash are a super versatile vegetable, although a bit unwieldy to prepare. Use them in soups, pasta dishes, risotto, couscous, tarts and pies, curry, cakes and even to brew your own beer. High in fibre, Vitamin A and … Read More

Mushroom Pie
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Mushrooms, often overlooked as a healthy vegetable choice, mushrooms contain virtually no fat, sugar or salt and are a valuable source of dietary fibre as well as the five B vitamins thiamine, riboflavin, niacin, pyridoxine and folate. They also contain … Read More

Stefania’s Chillian Sopaipillas
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These are a traditional Chilean snack, eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a … Read More

Sandy Lane Farm
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Sandy Lane Farm is the very essence of local, organic, mixed farming. Located just 8 miles outside of Oxford (and not that far away from us at the Cultivate land), they have 100 acres of land, 30 acres of which … Read More

Pumpkins
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We all now know that Pumpkin is a winter squash; part of the Cucurbitacae family along with cucumbers and melons. But did you know that the word “pumpkin” was first used in the fairy tale Cinderella!? Six of the 7 … Read More

Cultivate Farm
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Cradled between the ancient landmark of the Wittenham Clumps, you will find the lovingly tended fields of Cultivate. One of the earliest Farm Step tenants of the Earth Trust, Cultivate began its mission to bring local food to the people … Read More

Cheesy Leek Tart
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Very popular in France, hardly used in the States, we love leeks. Melt-in-your-mouth delicious – winter’s asparagus! This recipe is super easy to make and is perfect for next day lunch boxes if for some amazing reason you have any … Read More

Leeks
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Mmm, leeks. Important Welsh wardrobe accessory, delicious with butter and cheese and in this case, not to be confused with the Staffordshire market town of the same name. Leeks are Alliums, like garlic and onion, and form the basis of … Read More

Westmill Organics
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Have you ever been driving towards the west country, and seen five big wind turbines? Well, that’s where Westmill Organics is located, one of our longest standing producers. They’re about 24 miles away, near Swindon. Pete Richardson runs Westmill Organics. … Read More

Sweetcorn
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Sweetcorn is in fact a grain, as it’s a seed of a type of grass. The tassel at the top of a corn stalk is the male flower. It releases millions of grains of pollen, and some of that pollen … Read More

Tolhurst Organics
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Tolhurst Organic is nestled between the Chilterns and the river Thames just outside the village of Whitchurch-on-Thames in south Oxfordshire. With 18 acres in total (2.5 in a walled Garden and 2,000m of tunnel space), Tolhurst Organics are actually considered … Read More

Squash Pasties
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Surprisingly easy, especially if you use shortcrust pastry from frozen. And you can add or change out any of the ingredients – squash goes well with a lot of different flavours! What you need  Leeks – 2 Squash – 1/4 … Read More

Squash
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Squash is a very old food crop with evidence of its cultivation going back at least 8,000 B.C in Central America. Squash comes from the Narragansett Indian word “askutasquash.” which roughly translates into “eaten raw or uncooked”. In addition to … Read More

Apples
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Ah, the apple. A symbol of temptation, both ancient and modern (popping up in the Gardens of Eden and Hesperides, par exemple, and more recently, think iphones, laptops, designer chic…). In Ancient Greece, if someone chucked an apple your way, … Read More

Yummy things to do with apples
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This week on the VegVan, we’ll be offering different types of apple for you to taste. They are obviously pretty special on their own, but here are a couple of other ideas… Quick snacks: great with a hunk of cheddar … Read More

The Modern Baker
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Who makes the VegVan’s food? Find out more about the people behind the food in your weekly shop Cultivate is delighted to be one of only three Modern Baker wholesale customers and as we’re sure you’ve tasted, the bread speaks … Read More

Harvest celebrations
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Click here to find out what’s happening around Oxfordshire to celebrate Harvest.

Beetroot and Chocolate Brownies
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Beetroot is amazingly versatile. Cosmonauts from the USSR’s Soyuz 19 welcomed the Apollo 18 astronauts by preparing a banquet of borscht (beetroot soup) in zero gravity! Here’s our suggestion for a Gluten free naughty but nice treat! What you need … Read More

Beetroot
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  Rumour has it that beetroot was growing in the Hanging Gardens of Babylon in 800BC, and the Oracle at Delphi claimed that beetroot was second only in mystical potency to horseradish, and that it was worth its weight in … Read More

Fennel and Potato Gratin
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Recipe based on one from Martha Stewart What you need 2 fennel bulbs 0.5kg Potatoes (floury) Salt and pepper Grated Asiago cheese, or similar (can use Parmesan or Romano but both sharper) 240ml double cream Butter What to do Preheat … Read More

Fennel
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Crunchy and slightly sweet fennel is typical of the Mediterranean and its temperate climate – in fact Italy produces 85% of world’s fennel (“finocchio” in Italian). First records go back 3500 years to Egypt, with Greeks and Romans using it … Read More

Tomatoes… aka “wolf peaches” (apparently)
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You might know already that our lovable toms originated in Peru, crossing the Atlantic to Spain with the conquistadors in the 16th century, and arriving in northern Europe in the 1800’s. What you may not know however, is that their … Read More

Tomato, basil & mozzarella salad
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You get this in restaurants all the time, but you can easily make it at home. Really beautiful with our Simon Weaver Cotswold Mozzarella, North Aston basil and Cultivate’s fresh, ripe tomatoes. Suggested for two people, but really you can … Read More

Westmill Organics
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Who grows the VegVan’s veg? Find out more about the producers who work to make your weekly shop so tasty! Have you ever been driving towards the west country, and seen five big wind turbines? Well, that’s where Westmill Organics is … Read More

Mattia’s versatile veggie cake
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This is Mattia’s super versatile cake recipe, which uses up glut veg like courgettes or beetroot. You can choose your favourite veg, flour, add nuts and/or spices (or not). What you need 200g gluten free or gluten flour (your choice) 200g raw cane sugar … Read More

Easiest Tomato Sauce Ever
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For 2 people This is one of the easiest sauces to make, and is surprisingly flavoursome made with fresh, very ripe tomatoes. Broken up pappardelle pasta works really well as the pasta, but really any type will do. If you … Read More

Tomato, basil & mozzarella salad
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You get this in restaurants all the time, but you can easily make it at home. Really beautiful with our Cotswold mozzarella, and fresh, ripe tomatoes. Suggested for two people, but really you can just eat it yourself! What you need … Read More

The Tale of the VegVan and its Solar Panels
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I’m tempted to call this the Solar Panel Saga because it has been a full 2 years (at least!) since we first planned to install solar PV on the VegVan and only now has this dream come to fruition! When … Read More

Spinach & Mushroom Spanish Omelette
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What you need 500g of Spinach 2 Potatoes medium (I used our Milva as its a new variety to me) 2 Garlic cloves 2 Portobello Mushrooms 8 Eggs medium (FAI – where else!?) 100g of Gruyere cheese Splash of milk … Read More

Beetroot Galore
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A recipe courtesy of The Conscientious Chef! What you need Beetroot (raw) A few cloves of garlic Chard and/or spinach and/or beetroot leaves (large leaves are just fine) Broad beans Rice (I prefer brown) Olive oil Salt and Pepper What … Read More

Courgette Som Tam
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  A recipe to get you excited about summer food- recommended by a Cultivate customer and taken from Delicious Magazine (Serves 4) What you need 2 medium courgettes, trimmed 1 medium carrot, trimmed 100g French green beans, topped and tailed … Read More

Green leaf pesto
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Our third recipe in a series from the Community Health Hub! Recipe by Becky Ayre and food energetics based on Chinese Medicine by Jenny Tune from the Community Health Hub What you need (Serves 10) 200g kale (or any seasonal greens!) 1 chilli, … Read More

Online Shop Newsletter No. 13
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19th March 2015 Hello again or welcome to the Cultivate Online weekly newsletter if you’re a first timer! After a brief sunny spell, it’s got rather cold again this week in our depot, ‘The Grain Store’ at the Earth Trust … Read More

Kale krisps
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Crunchy, salty, deliciously rich and a healthier alternative to the potato variety. You can use any leafy green veg in this recipe try curly kale, cavolo nero, chard or cabbage/broccoli/cabbage leaves. You can prepare a lot in advance for a weeks worth … Read More

Beetroot and Horseradish Hummus
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Our second recipe in a series from the Community Health Hub! Recipe by Becky Ayre and food energetics based on Chinese Medicine by Rebecca Minton from the Community Health Hub What you need 500g chickpeas 600g cooked beetroot 1 tsps salt … Read More

Parsnip Pate
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This is particularly nice as a breakfast spread, but can be a spread or dip pretty much any time. What you need 500gms parsnips 75gms Almette soft cheese Zest of a whole lime (reserve a little for garnish) Juice of half … Read More

Super Yummy Greens on Toast
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  Holy crikey this is tasty, and great most of the year round because you can use any green for the greens. It’s nicest with Spring Greens, but works with spinach, cabbage, even rocket and pak choi. What you need … Read More

Beetroot, celeriac and coconut curry
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Our first recipe in a series from the Community Health Hub! Serves 4 What you need 3-4 medium sized beetroot 1 celeriac 4 medium sized potatoes 1 onion 3 cloves garlic thumb sized piece of ginger 1tsp ground coriander 1 … Read More

Maple Lemonade
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You may think lemonade is only a summer drink, but it’ll cheer you up no end in winter. It’s packed with Vit C (well, the lemons are) and it tastes like holidays! What you need 2-3 lemons Maple syrup Water … Read More

What to do with: Red cabbage
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Thanks to our Facebook Culinary Team! There’s a lot of red cabbage around at the moment so we crowd-sourced ideas for innovative and inspiring recipes. Here’s what came out, these recipes should keep you drooling over red cabbage for years … Read More

In memory of William Black
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We were sad to hear before Christmas that William Black has died, aged 60. William, the founder of Oxford’s Natural Bread Company, had been supplying Cultivate with bread since the launch of the VegVan in 2012. Many Cultivate customers have … Read More

Raw kale and Sprout salad with maple-tahini dressing
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This one is shamelessly plundered off www.cookieandkate.com but it just sounds so good that we had to share! What you need 1 bunch of curly green kale 12 brussel sprouts (about 2 big handfuls’ worth) 3 tablespoons sliced almonds Shaved … Read More

Massaged Kale Salad…Yes, I was sceptical too!
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The idea of massaging kale sounds rather silly but in practice, as my friend showed me very kindly last week, all a massaged kale salad involves is olive oil, salt, Cultivate’s curly kale (which is in abundance this season) and then … Read More

Food on a Crowded Island: Cleverness versus Wisdom
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Cultivate member and erstwhile West Oxford resident Joel Lazarus  is away on a year-long sojourn in Singapore with his family. So much is he missing the VegVan that he’s decided to stay in touch in blog format. This is the seventh in … Read More

Surviving the seasons: polytunnels to the rescue!
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If you saw the recent BBC1 programme Glorious Gardens from Above, you probably saw our four fabulous polytunnels. Our tunnels are some of our best growing spaces. We can control the moisture and weeds, and to a surprising degree, the … Read More

My Munchable Musings | Smashing Pumpkins
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By Rachel Friedman It’s pretty cathartic – taking a sharp-edged shovel and transforming an orange orb into a sloppy mess. Don’t fret, as I have not become an All Hallow’s Eve vandal. Rather, that’s what it takes for a pumpkin … Read More

Food on a Crowded Island: The Very Hungry Caterpillar comes to Japan!
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Cultivate member and erstwhile West Oxford resident Joel Lazarus  is away on a year-long sojourn in Singapore with his family. So much is he missing the VegVan that he’s decided to stay in touch in blog format. This is the sixth in … Read More

Creamy Butternut Squash and Hazelnut Soup
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Today’s recipe comes from a great food blogger, Vohn (short for Siobhan) of Vohn’s Vittles .  There are some complicated elements to the recipe, as it includes homemade Hazelnut milk, so it’s a recipe for those keen to go into … Read More

Emma’s Squash Pasties
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Surprisingly easy, especially if you use shortcrust pastry from frozen. And you can add or change out any of the ingredients – squash goes well with a lot of different flavours! What you need  Leeks – 2 Squash – 1/4 … Read More

New VegVan Schedule from 20th September
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Autumn is coming and change is in the air… Starting from the 20th of September, we’ll be making a few changes to the VegVan schedule. We made our last major alterations to the timetable way back in January 2013, and … Read More

Food on a Crowded Island: Vietnam and the Philippines
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Cultivate member and erstwhile West Oxford resident Joel Lazarus  is away on a year-long sojourn in Singapore with his family. So much is he missing the VegVan that he’s decided to stay in touch in blog format. This is the fifth in … Read More

Zero carbon farm?
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Carbon Footprinting the Cultivate Farm This year Cultivate has taken the first step in a bigger process to measure the greenhouse gas emissions from the business, starting with the farm. We collaborated with the Farm Carbon Cutting Toolkit to use … Read More

Syngenta has withdrawn its application for neonicotinoid use. What are people saying?
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Guy Smith from the NFU may be disappointed about the Syngenta’s decision to withdraw its application for neonicotinoid use on oilseed rape. But I’m a little disappointed in some of the one-sided reporting I’ve seen, and how quiet it’s been … Read More

Parsnip Pate
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Particularly nice as a breakfast spread! What you need 500gms parsnips 75gms Almette soft cheese Zest of a whole lime (reserve a little for garnish) Juice of half a lime Half a small red chilli, de-seeded and chopped Coarse ground black … Read More

Writing Oxford’s Good Food Charter
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For the last few months a group of local organisations – collectively called Good Food Oxford – has been working on a sustainable food vision for Oxford. All will be revealed next month, when Oxford’s food charter will be launched … Read More

Singapore’s (not so) ‘Wild, Wild West’
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Cultivate member and erstwhile West Oxford resident Joel Lazarus  is away on a year-long sojourn in Singapore with his family. So much is he missing the VegVan that he’s decided to stay in touch in blog format. This is the fourth in … Read More

Beet Poetry by Jack Pritchard
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The Beat Generation epitomised the bohemian culture of post-war America… the Beet Generation is here and now. Jack Pritchard’s re-write of Allen Ginsberg’s Howl, first performed at a fund-raising vegetable feast for a permacultural participatory video project in Nepal, December … Read More

A chilling tale?
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If you shop on the VegVan you will have noticed that stocks of UK apples are dwindling, and by the time you read this they will probably have finished altogether. But you might not have stopped to consider that having UK apples until late … Read More

Food on a Crowded Island: Confronting the hidden abode
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Cultivate member and erstwhile West Oxford resident Joel Lazarus (Editor’s note: also a political scientist!) is away on a year-long sojourn in Singapore with his family. So much is he missing the VegVan that he’s decided to stay in touch in … Read More

The organic movement can have strength in numbers
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During much of the time I spent studying for my PG.Dip in Organic Farming I was very much under the illusion that you could only be an ‘organic’ grower or farmer if you were certified by a third party. Whilst … Read More

Food on a Crowded Island: Food & Class
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Cultivate member and erstwhile West Oxford resident Joel Lazarus is away on a year-long sojourn in Singapore with his family. So much is he missing the VegVan that he’s decided to stay in touch in blog format. This is the second … Read More

Grow Your Own Words – A Creative Writing Workshop
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by Rowena Warwick Wow, what a day. The rain stopped and the sun shone through, with Spring truly in the air, as a small group of aspiring writers met at the Earth Trust for a Cultivate creative writing workshop, ‘Grow Your Own … Read More

Food on a Crowded Island
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Cultivate member and erstwhile West Oxford resident Joel has just started a year-long sojourn in Singapore with his family. So much is he missing the VegVan that he’s decided to stay in touch in blog format. This is the first … Read More

Oxford Real Farming Conference 2014
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Cultivate volunteer Becca J. Roberts reports from the Oxford Real Farming Conference, where for the second year the New Generation: New Ideas strand was hosted by Cultivate. This article was first published at Sustainable Food Trust. We live in an era where … Read More

PhotoBlog: 2013
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Well, 2013 is well and truly over. Here’s a quick trip through the year with Cultivate (mostly on the land). Enjoy! For more photos, check out our Flickr site. And if you have some that you’d like to send in, … Read More

Meet the Suppliers: Tiddly Pommes Apple Juice
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Every autumn in Oxford, thousands of apples go to waste. Large trees in gardens, on allotments, near institutions provide too much, too suddenly – or are the responsibility of no one person. Their fruit ripens, drops and rots. But what … Read More

Holiday Schedule
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Curious to know the VegVan’s holiday movements? Keen to get your Chrimbo spuds and parsnips? Here’s where we’ll be, and when! (Summertown/North Oxford) (Lake Street/South Oxford) And a great recipe, to keep your cooking exciting! Happy Cooking!

Farmer or Grower or Does it Really Matter?
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I have had this conversation a couple of times over the past year but it still crops up from time to time particularly when getting involved in discussions on twitter. As a smallholder in Ireland for the past 6 years … Read More

Swede week
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Ever wondered what to do with a swede? Well we have the answer – this week we are focusing on swede and will bring you a variety of interesting recipes for swede. Please feel free to leave any other swede … Read More

Foodosophy: The American Way of Eating
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Wednesday November 27th The American Way of Eating: Undercover at Walmart, Applebee’s, farm fields and the dinner table. By Tracie McMillan The Foodosophy Group meets the last Wednesday of most months to discuss books or watch films about food-related aspects … Read More

Oxford: Sustainable Food City?
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On Monday 2nd December, Cultivate and Low Carbon Oxford will be hosting the first meeting of what will hopefully become a new sustainable food network for Oxford. The network will bring together business big and small, local government, community organisations, … Read More

Organic: to certify, or not to certify?
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I’ve been very fortunate this year to have taken part in the International Federation of Organic Agriculture Movements (IFOAM) EU Organic Leadership training. This programme involves 9 monthly online webinars plus two week long face to face interactions, as a … Read More

Meet the Suppliers: Visit to Westmill Organics
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“Carry on until the big McDonalds and then turn off”. These are the directions we receive for driving the Cultivate VegVan from Oxford to Westmill Organics farm, near Swindon. It’s a fitting diversion. The methods and ethos of Westmill point … Read More

VegNews: Bed Prep…
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Now that things have slowed up a bit, with less weeding, planting, watering etc. to do, we’re on a bit of a mission at the farm to get as much preparation done over the winter months to put us ahead … Read More

PhotoBlog
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Here’s some photos taken in 2012 and 2013 by our friend Whitney (hand modelling by Anita) on a marvellous big Hasselblad camera. For the full set, check out our flickr.

Simple, quick Autumn recipes
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Autumn has arrived with some aplomb, ignoring the occasional drizzle and tupperware sky, this really is a marvelous season. The rich russet of the ever changing landscape, the cold crisp mornings and most importantly the abundance of tasty fruit and … Read More

Foodosophy – Hungry City
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Wednesday September 25th at The Star pub Hungry City: How food shapes our lives by Carolyn Steel The Foodosophy Group meets the last Wednesday of most months to discuss books or watch films about food-related aspects of politics, society, culture, philosophy, economics … Read More

VegNews- Transforming Salad Bags…
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Exciting news this week on the VegVan is the transformation of the appearance, flavour and texture of the leaves in the Cultivate Salad Bags. These changes are brought about by the colder weather that causes the emergence, over the Winter … Read More

Meet the Suppliers: John Letts’ Heritage Flour
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In the corner of the barn a 125-year old threshing machine chugs through a load of wheat, separating the heavier grains from their dry casings of chaff, which float out through the open door into the yard. The motor was … Read More

VegNews- Green (and brown) Manures…. oh and ‘friendly bacteria’.
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By Joe  Somehow, already, we’re at the stage of sowing overwinter green manures at the farm. This is a bedding-down-for-the-cold-months sort of job and as such it feels eerie, to think only a few weeks ago we were still sweating … Read More

Future Food
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An article by Ray Keenoy It is widely understood that what the middle class start up with the rest then follow. So take note of what a small band of well-mannered youngsters are busy with near Oxford; they have got … Read More

VegNews 12th September- Autumnal salad bags
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News this week by Joe at the Cultivate farm: Well, golly, what a turn in the weather hey! Almost overnight it seems we’ve moved from a rip-roaring summer into Autumn. A few things at the farm slowed up this week: … Read More

Mazi Mas Pop-Up Restaurant comes to Oxford!
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Mazí Mas is a social enterprise that creates employment opportunities for women from migrant communities whilst bringing the best of authentic home cooking to the general public. ‘Mazí mas’ means ‘with us’ in Greek, and creates a space in which … Read More

VegNews 5th September
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Some highlights of this week’s VegVan and Oxford markets: SWEETCORN We’re getting some delicious corn cobs in from both Westmill (during the week) and Sandy Lane (weekend), both organic. No more needs be said! …Get them while you can! ARRAN … Read More

Foodosophy – The End of the Line
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Wednesday August 28th at The Turl Street Kitchen Topic: The End of the Line (documentary) The Foodosophy Group organised by Cultivate members in Oxford meets on the last Wednesday of every month to discuss a book or article, watch a film, or, … Read More

VegNews 16th August
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Lettuce Drought! Welcome to VegNews, the weekly veg bulletin from Cultivate, bringing you the latest news from the Cultivate farm and from our other local suppliers. Our focus this week will be on the inherent unpredictability of the local food … Read More

VegNews 25th July
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Welcome to VegNews, the weekly veg bulletin from Cultivate, bringing you the latest news from the Cultivate farm and from our other local suppliers. Our focus this week will stray from vegetables to egg production. You may notice the price … Read More

From the Oxfordshire Master Composters: Tips and Tricks
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David Garrett at Garden Organic recently asked us to submit our top composting tips for publication in an upcoming Grow Your Own magazine. The Oxfordshire Master Composters came up with an impressive response. Here is an edited selection of some very good … Read More

VegNews 18th July
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Land News The fun to be had whilst weeding and watering endless rows of parched veg might seem limited, but bring an army of Cultivate volunteers on board and things quickly change! We have been so lucky as to have … Read More

VegNews 11th July 2013
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Think, as you basked in sunshine this past week and sipped on Pimms whilst watching Murray take the Wimbledon cup, growers around Oxfordshire toiled under the midday sun, frantically trying to get enough water to their treasured crops, lest they … Read More

Foodosophy – Green Conservatism
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Wednesday April 24 at The Magdalen Arms Topic: Green Conservatism & Roger Scruton’s ‘Green Philosophy’ The Foodosophy Group meets roughly monthly as way of forcing its members to actually sit down and read the things they’ve been meaning to read, and then … Read More

How to enable real community involvement in Year 2
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Pre-AGM Members’ Forum | Notes from 22 April, 2013 8 Cultivate members ranging from fulltime and occasional staff to regular volunteers and customers met last week for a focused session on how to start spreading ownership and leadership of Cultivate … Read More

Poll results: Fruit – local… or organic?
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Our online poll about whether we should sell local non-organic fruit or English organic fruit in the summer gathered almost 70 responses (background info: as far as possible we normally sell produce that is local and organic, but there is … Read More

Foodosophy – Livestock
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Wednesday 27th March PM Topic: What role for livestock in a sustainable food system? The Foodosophy Group meets roughly monthly as way of forcing its members to actually sit down and read the things they’ve been meaning to read, and … Read More

Super Yummy Spring Greens on Toast
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Holy crikey this is tasty… What you need Spring greens (or maybe spinach, or cabbage) One egg per serving Garlic cloves Butter or olive oil Cream or milk What to do Chop your garlic quite small, and cook on low … Read More

Members’ Forum
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Members’ Forum | Feedback from 18 Feb 2013 In attendance: 4 Cultivate staff; 5 Cultivate members Forum – A chance for us to meet members; for members to meet each other; for everyone to find our more about other projects … Read More

Food from distant shores
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A few weeks ago was a milestone for the VegVan when we bought in our first organic produce from abroad. It was a week of snow and freezing temperatures and local producers couldn’t harvest their green veg as usual. Much … Read More

Jerusalem artichoke gratin
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Viv and Steve who make the delicious Brightwell Bees honey we stock on board the VegVan have sent us this recipe, along with a bag of Jerusalem artichokes from their garden! We also like roasting artichokes in the oven until … Read More

Summertime: Slugging It Out
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We had one of the wettest sumer on record last year (2012), and it was our very first year of growing. Rain brought a number of problems – problems preparing the ground and planting crops; little crop growth; diseases and … Read More

Eat Oxford: Exhibition at Turl Street Kitchen
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To coincide with the 2013 Oxford Real Farming Conference we have put up an exhibition of Cultivate photos in the dining room at the Turl Street Kitchen in Oxford. The TSK will be one of the venues for this year’s … Read More

Kohlrabi with butter and parsley
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A really nice side dish made with everyone’s favourite alien-looking veg! What you need: 2-3 medium sized kohlrabi Salt Parsley, chopped Butter Pinch of flour Single cream (optional) What to do: Peel and cut into roughly finger sized pieces Simmer … Read More

As the seasons change…
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How we go about stocking up the VegVan has changed a lot over the last few weeks as we’ve seen production from our field slow down considerably. Back in August 80-90% of the fresh produce on the van was grown … Read More

VegVans through history
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The VegVan: Mobile Greengrocery for the 21st Century A fruit and vegetable van isn’t a new idea. Like market gardens, mobile greengrocers were once common across the UK. As recently as 1850 in London there were more than 500 sellers … Read More

It’s Dinner Time!
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Our friends at DinnerTime are holding one of their regular events We’re back at Turl Street Kitchen!  After the success of our October event at Hogacre Common, we’ve gone back to our roots with another monthly free food frenzy!  We … Read More

Counting beans (and human beans…)
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Cultivate has been trading for nearly 12 months, so the directors have started pulling together the figures for the first year – members will get a full set of accounts, as well as recommendations for strategic direction at our first … Read More

Compost workshop
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Our upcoming November volunteer day (11am-4pm) on the land will also double as a compost workshop. Come down to get stuck into the heaps, learn about the creepy crawlies, and get all your compost questions answered (at least two of us are … Read More

Humanizing the Economy
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Book Review: Humanizing the Economy: Co-operatives in the Age of Capital, John Restakis ‘Learn as we go’ might be enshrined as one of the emerging principles of Cultivate. We’re pulling ourselves up by our bootstraps in terms of how to … Read More

Beetroot and Lime Salad with Dukkah-Crusted Halloumi
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Mara, who along with Sam has been a Cultivate intern over the summer, is finishing her work with us by building a compendium of seasonal recipes so great even in the hungriest days of the hungry gap next year when … Read More

Parsley pesto
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Parsley Pesto One hand full of fresh parsley (chopped) One hand full of fresh spinach (chopped) Two hand fulls of fresh basil (or as much as you have) 1-3 cloves fresh garlic 3-4 tablespoons of olive oil Roughly one table … Read More

This week on the VegVan: 5-7 September
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We’re excited about the fennels this week – you won’t fail to notice that they’re very frondy. Don’t chuck the tops! Chopped fennel fronds are great cooked with fish in the oven (wrap up in foil), put into yoghurt dips, … Read More

Mixed Veg Frittata
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This simple and tasty vegetable frittata recipe is a really great way to use up leftover veg and easy enough that you can give a few of the preparation jobs to some little helpers if you have them. Serves 4-6 … Read More

This week on the VegVan: 29-31 August
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Lots of new appearances this week, including the first of our fennel and leeks, some little baby sweetcorn and … beautiful russet and worcester pearmain apples from Waterperry Gardens. Quantities of all new stock limited – more coming on next … Read More

Field to Fork 2012
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Field to Fork 2012 was our pilot youth programme delivered through a partnership between Turl Street Kitchen, Oxford Hub and Cultivate, with support from Oxfordshire County Council. Read on for more details, and check back soon for more details of new … Read More

This week on the VegVan: 22-24 August
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This week we are really getting going with our broccoli and cauliflower. They looks beautiful and taste even better, and best of all, we’re proud of them for surviving the dreadful weather and the onslaught of early slugs. But they’ve … Read More

Photo recipe: Peppers and Eggs
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Peppers and eggs on crumpets, with chutney.

This week on the VegVan: 15-17 August
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This week we have some waxy organic milva potatoes new in from Coleshill Organic farm 20 miles away to the west of Oxford. Where possible all of the produce on the van is certified organic or produced without artificial pesticides … Read More

This week on the VegVan: 8-10 August
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Our Master of Communications Emma is away on holiday in Deutschland so we’re delaying the start of our What’s On the Van Roundup email by one week, but in the meantime it’s all still here on the blog. If you’d … Read More

Food Vans of Oxford, UNITE!
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Every time we close our eyes we see vans. There just seems to be something magnetic about vans at the moment. We’re fully aware that a van, to most people, is just a van… But more and more, in and … Read More

Cheesy Chard
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We’re collecting and sharing recipes, both on the VegVan and through the blog (click on the ‘recipes’ category in the blog). We’re also taking submissions, so if you have a great recipe that you’d love to share with the world, … Read More

Mara’s Land Diary: Day 3
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Mara is one of Cultivate’s inaugural interns, spending time with us during her summer break. This is part 3 of her diary: Today was the most varied day yet on the land. In the morning I found myself carting bamboo … Read More

This week on the VegVan: 1-3 August
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NB Please return any bottles or jars you buy on the VegVan – our producers will re-use them! If you have bought any of the new season’s Elderflower Cordial please click here for an important notice. And now, what you’ve … Read More

This week on the VegVan…
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Here’s what we’ll have on board… New potatoes [Nicola, a firm potato great for salads and boiling. Sandy Lane Farm. Organic] Onions [Sandy Lane Farm. Organic] Spring onions* [we think these are great cooked or raw, and perfect in summer … Read More

Mara’s Land Diary: Day 4
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It’s incredible how British weather can offer you almost all seasons in just two weeks! Today had a particularly Novemberey feel to it. Brrrr…. A late morning start saw a big Cultivate team blasting full steam ahead on the land … Read More

Heart and Soil
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I’ve always been a bit of a dirt-lover. My mum was great about it. She’d just let me get on with my play, then drop me into the bath. And later, when I stopped just splashing about in it, I … Read More

This week on the VegVan…
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…here’s what we’ll have on board: New potatoes Carrots Onions Spring onions* Spring garlic* French beans Flat beans Spring greens Chard* Lettuces (romaine*; batavia; red oak leaf*) Tomatoes (vine and cherry) Kohl rabi* Beets* Cucumbers* Green peppers* Aubergines* Fennel Parsley* … Read More

Mara’s Land Diary: Day 2
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Mara is one of Cultivate’s inaugural interns, spending time with us during her summer break. This is part 2 of her diary: Quarter to nine on Wednesday morning and it was time to jump back into the Cultivate CrewVan, which I’ve … Read More

Mara’s Land Diary: Day 1
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Monday 25 June, 2012 After a quick and jaunty van drive from Appleford train station on Monday morning, we arrived at Cultivate’s market garden. My first impression was of a long, rectangular sloping field full of promise, tended with love … Read More

Cultivate
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“my salad days / When I was green in judgment, cold in blood” Antony and Cleopatra  (1.v.73), William Shakespeare   We are in our salad days. One week away from the launch of the VegVan, we have salad coming out of our ears. With no van to sell out … Read More

The VegVan Chronicles Part 2
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How to turn a standard white van into a local veg shop on wheels? First, choose your van (see last week’s chronicle). Then, scour the country for someone who’s done it before and, if possible, done it brilliantly. Step forward … Read More

The VegVan Chronicles: Part 1
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Car. Car. Car. Bike. Car. Car. VAN! Car. Car. I have become an obsessional van spotter. Every light goods vehicle that passes draws my eyes with it along the road. I have almost ridden my bike into parked vehicles whilst … Read More

Cultivating Conservation
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Reproduced from the Oxford Conservation Volunteer’s “The Weasel”. Summer 2012 edition can be found here. Cultivate is a new co-operative which is working to increase the amount of local food grown and eaten within Oxfordshire. It is growing food without the … Read More

Community Shares Closing Party
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Chalk up another milestone on Cultivate’s progress – on the 16th of April, the community share offer officially closed. It was open for three months, with the initial goal of raising £55,000 of investment to see Cultivate through the first … Read More

Eating = Agriculture
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Undoubtedly, the way to convince the unconvinced of the merits of local produce is through eating. It’s just a fact that not everyone is going to want to get rained on, stain their hands black putting up polytunnels, don STYLISH … Read More

Polytunnels going up
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‘Do not imagine that putting up a polytunnel is a job for an idle Sunday afternoon…’ warns the polytunnel instruction manual. Indeed no – we’ve been at it for the last week, digging the 64 foundation holes for our two … Read More

Blog Post from a Culti-visitor on Cultivate
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By Nina Brown Fed and warmed with delicious leek and potato soup made by a generous Cultivate member, we all made our way down to the land to pose for an Oxford Mail photographer. This got the digging off to … Read More

Digging deep
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Well… not that deep really. On Friday we got one of our new and nifty pieces of kit, a wheel hoe. It also comes with an attachment for ridging, which we thought we’d use to prepare a bed for potatoes … Read More

On the Road in Exeter
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  I’ve spent the last several days on a research trip in Exeter .. oh ok.. a research trip combined with just a little bit of a cycling in gorgeous weather in the countryside trip. But that was opportunism. My … Read More

A Conference and Three Markets
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I was at the Oxford Urban Food Security Forum conference yesterday, organised by a bunch of inspiring grad students from the University. Although there was the usual oddball conference mix of all kinds of different bits and pieces of research, … Read More

How long is a piece of string?
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The Cultivate team hit the land for the first time this week. We’re saving the bulk of our first field work for during and after our farm launch day on Saturday March 10th (see this article) but there were a … Read More

Cultivate’s First Open Farm Day – 10th March
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Turning the First Sod! On Saturday 10th March we’re hosting a farm launch day at the Earth Trust in Little Wittenham for members and prospective members. Please extend this invitation to anyone you think might be interested. The event will see … Read More

Half-way there – Surge of support for Cultivate!
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Only four weeks in from our launch, Cultivate’s community share offer is already half-way to achieving its investment target. The community share offer, which was launched last month, has got off to a flying start with more than thirty thousand pounds worth of investment … Read More

Greengrocery Test Bed at Oxfam
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Left: Riddling taters with Sandy Lane and the Turl Street Kitchen, and Right: Dan serving customers at our Oxfam stall We did our first spot of serious greengrocery last week, thanks to Oxfam HQ who arranged for us to set … Read More

Hot off the press
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Cultivate has been taking the local food scene by storm! Or, at least, we’ve been getting a fair amount of press and publicity. Which is great news, because it shows just how ready people are to see projects like Cultivate … Read More

Running food events in your community
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This was first posted over at Dan’s blog on the Low Carbon Hub web site.  Public meetings, committee meetings, sub-group meetings, AGMs – the number of hours that Oxfordshire’s communities spend working on local low carbon responses never fails to … Read More

What do a million new farmers look like?
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Britain needs a million new farmers. This was the mantra, coined by Colin Tudge, that echoed insistently throughout the presentations and the chat at this year’s Oxford Real Farming Conference. In order to stave off runaway climate change and to … Read More