Waking up for Spring
The first signs of Spring are appearing on the Farm. After seemingly endless rain and wind, we’re finally getting outside to prepare for the busy Spring growing season.
Ash harvesting rocket in the polytunnel
But it’s not just the vegetables that Ash & Kate grow - Trill is made up of many small enterprises which work together to produce our products & put on events.
It’s a balancing act of working together and independently - using what is in-season, and planning ahead so we can plant the right things. In our seasonal tea blends, for example, we use wild foragings, but also plant specific herbs like lemon balm, that we want to include in our summer tea. So it’s in these early months of Spring when we’re planning new products for the year, to make sure we've got everything we need.
Joe laying out lavender soaps to cure
In our soap workshop, we include wildcrafted ingredients from around the farm in macerates (herb infused oils) and tinctures. We'll seen be making new batches from spring herbs like cleavers and nettles, which will feed into soaps and our popular Summer facial oil and body balm (coming soon to the farm shop website).
Nettles & cleavers peeping through
In our pottery, we make pots using clay from the farm and other surrounding areas. Previously we’ve made beeswax candles poured into hand thrown pots, and now we have a new kiln, Sandie is busy firing & glazing some special new spring creations.
The recent throwings in the pottery
We’re also rearing livestock on the farm including our friendly Gotland sheep which produce wool for blankets, gorgeous sheepskins and delicious smoked meat. Jake runs a cattle & sheep enterprise on our pasture land too, giving us delicious ruby red beef.
Over in the Dairy The Trill Trust holds Supper & Conversations evenings once a month. Last week Ed Kosier spoke about his 35 years experience in the world of commercial recycling and all the exciting new developments taking place. The lively discussion carried on into supper where we all enjoyed the delicious food prepared by our amazing chef Daphne Lambert, all with seasonal ingredients and - of course - minimum waste!
Supper & Conversations in the Dairy
The warmer weather sees an increase visitors to the farm staying in our B&B, walking the footpaths and attending courses.
Breakfast in the B&B
At the end of the day, the farm couldn’t continue without the business team to bring our products & courses to the public. Bringing all of it together requires a lot of planning and back ground work, and all of it comes together thanks to the office team...
Zoe tapping away
So as the weather is deciding between Spring and Winter, we are energetically working to bring the best of Trill to you in the coming days. Meanwhile, enjoy the rainbows!