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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.

Blog summaries

Leek & spinach fritters + how to grow leeks at home


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Leek & spinach fritters

It is safe to say that fritters might be the most versatile and homely meal ever. We have eaten these hot, cold, had for lunch, dinner, breakfast and snacks. They have been to a 6-year-old birthday party and a picnic. 

Maybe 2 weeks ago now, we mentioned on Instagram that we had an abundance of leeks ready to harvest, enough to “feed a village” were my exact words, and that we needed to use them up yesterday.

In my opinion, leeks are a too often forgotten about and under-celebrated vegetable, and I got the sense many of you agreed! The popular opinion seemed to be that leek fritters are the way to go, so we thought we would take your suggestion and run with it. 

Matt describes these as having "a pretty texture”. And he is right. They are light in texture, super vegetables heavy, and the combination doesn't overpower the flavour of the humble leek! They are full of protein, gluten-free and vegetarian. 

To read the full post (including how to grow leeks at home) and get the recipe click here.

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