Hodmeblog

The National Trust began converting its Home Farm at Wimpole Hall to organic production methods in 2009. Farm Manager Callum Weir explains how this aligns with Wimpole's long history - and sustainable future. The Home Farm at Wimpole grows rye, naked barley, carlin and blue peas for us.

In common with people around the world we were moved and troubled by the killing of George Floyd and have been deeply affected by the subsequent outpouring of grief and outrage. We wish to express our solidarity for the black community and all those who rightly demand justice and an end to racism and oppression.

We’ve started selling bread from the Penny Bun Bakehouse. Just one ‘Hodmedod’ loaf for now, you can find it here, but if it works maybe more in time. Here's why:

It goes without saying that we #Loveulses, but we have a particular soft spot for peas. Not only versatile, delicious and well adapted to our climate, but beautiful in the field and after harvest. We're certain these fabulous new pink Flamingo Peas will win many more fans for peas.

The 2019/20 winter must have been one one the most challenging UK farming has had to endure for many years. We've recently had the wettest period of weather on record with particularly severe flooding affecting the North and West. But even in the South East farmers have not been able to get on the land as it's been so wet. 

If you haven't caught up with them yet you really mustn't miss the new Cereal podcast series from Farmerama Radio and Wendell Steavenson's Guardian long read Flour Power. Pus more food for thought we've digested recently.

A little over 10 years ago Nick, William and I began working with Transition City Norwich on the Resilient Food Project, a community initiative that asked whether the city could feed itself in a low impact, low input way from the fields around its walls and that was the catalyst for Hodmedod. One of the many things we needed to get to grips with was grain, flour and bread (we're still on that journey). Here Charlotte Du Cann, writing in 2009, records one of our early explorations into fields and bakeries.

Learn to bake with fresh-milled grains such as our YQ wheat. Expert home-baker Sue Hudson, who runs Bread Workshops in East Anglia, has begun offering courses where you can mill our grains with a Mockmill and then bake with them. As Sue explains, there's nothing quite like the flavour of a loaf made with fresh-milled flour.

From the 7th of October and for 2 weeks Extinction Rebellion is calling an International Rebellion. The aim is to use peaceful direct action to persuade governments to act on the Climate and Ecological Emergency many have already declared. We’re supporting the London Rebellion by supplying food for their kitchens. Josiah explains why...

With the summer festival season in full swing we're getting out and about with our British-grown pulses, grains and seeds. They're superb ingredients not just for comforting winter fare but excellent in lighter summer dishes too.

As usual this year's weather is proving utterly different from last year, when the Beast From The East severely delayed planting of spring crops, resulting in reduced yields and some quality. 

We aim to cut out unnecessary use of resources in our business and ensure that the ‘stuff’ we do use leaves as light a footprint as possible; from production to packaging to our electricity supply. But some things are hard to avoid.