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Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Autumn wild breakfast greens

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Autumn wild breakfast greens


Breakfast greens, that is what this is. 

Our food is totally guided by the seasons, so we make different versions of this depending on the time of year. The best versions happen in what we call the 'fringe' seasons - Autumn and Spring - because that's when greens are most at home.

This is what we are making right now. It highlights the chillies that have started to ripen, the planted greens that are prolific and wild edible weeds that have just become available again as it's started to rain (at last!). 


Serves 4 - with toast and eggs

When you look below, this recipe looks complicated - but actually it's super easy. Some raw ingredients, some cooked and then you add it all together! 


75g kale (5-6 leaves)
Small handful each of dill, mint and parsley (about 10g of each to give you an idea)
About 4 sprigs of chives
2 seasoning chillies (i.e. mild chillies)
4 celery sticks (tops removed)
A good splash of organic olive oil
Juice of half a lemon

75g kale (another 5-6 leaves)
about 10 sprigs of chives
Tops of 2 celery sticks
Tops of one big beetroot
150g edible weeds - we used marshmallow and wild turnip greens.*
One chilli (not too spicy!)
Organic olive oil
Juice of half a lemon

To serve 
1.5 cups of cooked beans - we used kidney beans, but black beans, cannellini beans or white beans are also good. 
1 cup cooked buckwheat
Sourdough toast
Pastured eggs 
Sea salt and pepper to taste


- Cut all fresh ingredients super finely! Put in a big bowl, add olive oil, lemon juice, sea salt and pepper. Set aside.

- Cut all fresh ingredients super finely! 
- Heat olive oil in a pan on medium heat. Add chilli, pepper and chives. Add all remaining ingredients, turn heat up to high, add a little bit of water and lemon juice. Simmer with the lid on. 
- Cook until it all just falls apart. Leave to cool a little bit. 

To serve
- Combine cooked and raw ingredients. Add cooked beans and buckwheat. Then salt and pepper to taste. More olive oil if you feel the need. 
- Make some toast, fry some eggs. 
- Layer the toast, salad and eggs. EAT. 

*Be careful when looking for edible weeds. Please only use them if you know what you are doing and know they haven't been sprayed. Replace with another green like spinach or chard if you can't access them.