Someday I’ll be a farmer

A stone’s throw from Chew Valley Lake is a little farm with big ideas. Currently part of the growing operation of the Better Food Company, it is destined to become a community farm which will not just supply local communities with food, but also involve people in the process of farming.

So far, 22 of a potential 50 acres of land have been cultivated. At capacity the farm could provide up to 1000 families with vegetables via a vege-box scheme. A variety of vegetables are already being grown with plans to cultivate fruit trees and to rear animals.

The community farm is the brainchild of Luke Hassel the farm’s landlord and Phil Haughton, owner of the Better Food Company. They aim to help people develop a deeper understanding of where their food comes from and how it is produced. “We all need food, so involvement in producing food gives us an enormous sense of participating in life” says Haughton.

Run as a social enterprise, the intention is that shareholders and members from the Bristol area will participate in the work and running of the farm. Through volunteering, participants could learn about vegetable growing and organic farming, and become closer as a community. There are also likely to be projects to develop the farm’s infrastructure including drainage, facilities for volunteers, and compost toilets. 

A taste of what’s to come

This summer a series of volunteer days are being held at the farm. The days give a flavour for the voluntary work and provide an opportunity for people to find out more about the farm and share their ideas.

Perhaps unsurprisingly the first of the volunteer days, held on 22 May, brought together a group of enthusiastic volunteers many of whom have a strong interest in organic growing.

Blessed with a blazingly beautiful summer day, the volunteers set about tasks to help with the upkeep of the farm, like weeding around the onions and asparagus and planting out tomatoes in the new poly-tunnel, learning simple techniques in the process.

Over lunch, under the welcome shade of a majestic oak tree, the history of the farm unfolded. Then, following a tour, the group settled down again to share ideas for the future. The volunteers discussed ideas for membership packages to suit a range of needs, transport issues, what the farm could provide in terms of learning experiences, and how the project could be publicised.

It was clear that there will be many challenges to come, yet support for the project was palpable. It was great “talking to good people about a real practical project to revolutionise our local food system, being part of something exciting, ambitious, beautiful, and ours” said Bonnie Hewson, one of the volunteers. 

A farm for all

While the inaugural group of volunteers were ‘keen greenies’, Haughton underlined the importance of involving the whole community: “Community is the most fundamental part of everything we are doing here; I’d like people from a range of social and ethnic backgrounds to participate”. He talks of a future when volunteers from all walks of life come to the farm to share in the production of food for the community as a whole. He hopes that people who are already passionate about sustainable farming will reach out through their own networks to encourage others to take part.

Two further volunteer days will be held on 26 June and Saturday 17 July 2010. For more information or to book a place email phil.haughton@btinternet.com

By Clare Groom