Our Registered Organic Small holding is located on 2 sites along the Oxford Canal. We grow 1st Nation squash, culinary pumpkins, Hopi maize, produce RAW honey, and make marinade and vinegar and jam. in the Summer we supply loads of salad to local pubs. In the Autumn we supply high end restaurants in London like River Cafe and St John, Rovi, & all Angela Harnetts restaurants. We have also started supplying the colleges in Oxford.
We work the fields up starting in late March/early April. Planting follows with either seeds directly into the furrows or plants brought on by a nursery. Then follows hand and hoe weeding and often times water from a large tank behind a tractor.
We heat and cook almost exclusivly on wood which we process here at the farm with chainsaw, large tractor driven table saw and axe. There is always tidying up to do. We have hens for eggs and wood burners for hot water and drying clothes and cooking. Buildings are mostly 18th century stone barns recycled into useful buildings. Would appreciate some help at any time from April through to harvest.
This experience best suits graduate students who need certification of a genuine educational experience. If you are looking for a holiday please look elsewhere.
This is a fully immersive experience which may not suit you if you are "watching the clock", and may be more demanding then other places. We are serious organic growers involved in a genuine commercial enterprise. I come from a career in Science education and this is a reflection of a sustainable growth environment. Arrangements will not be finalized unless a conversation happens to ensure commitment....many thanks.
Thanks.....greg klaes
As stated above this experience is not intended to be a holiday. We would expect WWOOfers to know how to peel potatoes, cook simple dishes, and do washing up and simple tidy chores. Accommdation in the summer is in a bell tent or tipee. Our farm is along side the Oxford Canal and we have a canoe & bikes for use by WWOOfers. Cropredy Village is 2km by road and has two pubs & two churches, a shop and a post office.
The hours per day indicated do not include the time spent chopping wood to feed the wood burners for hot water, cooking, etc. The time indicated represents real experience time in the fields; sustainable activities are in addition to this learning time.
Mature undergraduates & graduate level students who require a written report by their university have had the best results staying at our farm.
Best of luck and hope to see you soon.....greg klaes
Organic methods: we use large quantities of organic compost and wood ashes to produce about 3 dozen different types of squash and culinary pumpkins, sweetcorn and salad vegetables for restaurants.
Certifications: Organic Food Federation
Current projects: We are introducing as much regerative practices as we can as fast as we can. we are working on canal boats to support maintenance on the Oxford Canal. We are growing trees to plant along the canal with like minded volunteers. I go to festivals as a supplier of firewood and take donations for the little trees we grow and sell bagged firewood at Glastonbury. All the funds raised go towards helping the Canal and River TRust with the local canal that runs past the farm. I am a former school teacher and college lecturer. My BSc is in Physics and Astronomy and my MA is in Science Education.
Internet access available
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Learning opportunities
Vegetable farming
Fruit or nut farming
Grain farming
Poultry farming
Forestry
Beekeeping
Seed saving or production
Vegetable or fruit preservation
Beer, cider, wine, or juice making
Renewable energy production
Methods or systems
Regenerative agriculture
Host type
Production farm
Certified organic
4.9
Hectares
|
12
Acres
