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Farm to fork...

Oilseed rape, a very versatile crop...

30/7/2020

 
Harvesting at Churncote
It is now the end of July and harvest is upon us, weather permitting. I am pleased to report that our crop of oilseed rape has been harvested already.
It's a very versatile crop.
We sell the seed to be crushed so that the oil can be extracted. This is used either for cooking, making dressings or alternatively, for fuel. The meal that remains after crushing is used in animal feed and the remaining plant stalks are chopped and spread to form humus in the soil.
We are also harvesting grass, which we bale and wrap as silage to use during the winter months to feed our cattle and sheep.
Talking of sheep, one of the jobs we are doing at present is to give the ewes a pedicure. Sometimes the hoof can get overgrown and, as a result, the sheep may become lame. At the same time, I take the opportunity to physically examine the sheep to ensure they are suitable for breeding. Fortunately, this time, most passed the test.
On the shop and cafe side, I'm pleased to report that everyone seems to be coping with the Covid situation. Masks are now compulsory for shoppers, so people's speech may be muffled, but we all get by.
Monday August 3 sees the introduction of 'Eat Out to Help Out', a scheme we have enrolled in. This means that on Monday, Tuesday and Wednesday, we can offer 50% off on meals in the cafe, up to a maximum of £10.
Stay safe,
​David

Welcome to the Churncote blog - barley to beef and beyond

14/7/2020

 
Suckling sheep at Churncote
Many customers show a great interest in the farm and what is going on beyond the shop and the cafe. Consequently I have been encouraged to create a blog with, I hope, regular updates. It may not be as colourful as The Archers, but here goes...
The farm in total is 420 acres, or 168 hectares if you prefer. The whole area is tenanted. It is a very mixed farm, with arable crops of wheat, barley, field beans and sometimes oilseed rape in the rotation. There is also 180 acres of parkland.
The parkland is very traditional, with a wide range of trees and to help maintain it, we farm it sympathetically, with a low stocking rate and low usage of any fertiliser or chemical weed control. With the cooperation of our neighbour, part of the parkland is used to host a steam and vintage rally every year.
The grassland is used for grazing a flock of 300 ewes with their lambs, and approximately 50 head of beef cattle. The cattle are purchased at between 10 and 12 months old from traditional suckler herds. The aim is to be able to supply the farm shop with grass-fed beef 12 months of the year.
To enhance the biodiversity of the farm, we are involved in higher level stewardship. We approach this with three and six-metre headlands for fields to protect the flora and fauna. We also cultivate two acres of wild bird seed cover to provide food for the birds during the winter months.
An area of seven acres has reverted to natural woodland and scrub, which helps to offset our carbon footprint.
Hopefully this introduction will give you an insight into Churncote Farm.
Life goes on as far as possible in these times, so our workload at present involves the weaning of lambs, the topping of pastures to control weeds and grass growth - and for preparing for our corn harvest. This includes cleaning and disinfecting the grain store, and maintenance and service of the harvesting machinery.
In the scale of things, we are small arable farmers, therefore we use a contractor for the combining. In a bid to keep machinery costs down, many machines are pooled with Sue's sons, Philip and Peter, who also muck in with the labour.
We all know the weather has been difficult for 12 months, so let's hope Mother Nature doesn't let us down.
We hope you are all keeping well and you are able to enhance the new ways we have to live by.
David
    Picture

    Author

    David Clarke has been farming at Churncote for many years. He and wife Sue started selling the produce from the farm in 2003, which gives him long-standing insight into the reality of the farm to fork process. David will be sharing his experience regularly here.

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