Free
| /
Pioneering Suffolk research farm Wakelyns was established in 1994 by our friend and mentor the late professor Martin Wolfe to test and develop agroforesty approaches that integrate annual crops (like lentils and cereals) with trees and other perennial plants.
Martin aimed to increase diversity in fields and between fields, an approach that increases overall yields and ensures the farm is better able to cope with climatic variability, pest and disease pressures and is less dependent on inputs, like fertiliser, from outside the farm.
The farm has four agroforestry silvo-arable systems; hazel coppice, willow coppice, a fruit and nut tree system and a mixed hardwood and fruit tree system. The trees are planted in rows or as production hedges running north/south with organic crops grown in rotation within the 10-12m wide alleys.
Published by the Organic Research Centre and Woodland Trust, this booklet offers a fascinating and inspiring insight into the development, practice and legacy of Wakelyns.
Collections: All Pulses, Grains, Seeds, Flakes, Flour & More from Hodmedod & our Guest Producers , Books etc , Crops from Wakelyns Agroforestry , Odds & Ends
Category: Books , Wakelyns , WakelynsShop
Type: Books
Get in touch at hello@hodmedods.co.uk or 01986 467567
Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.
For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.
Sign up for our latest news, recipes, offers & more…
By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.
Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
The best walnuts I’ve ever had had. Thank you!
Absolutely love these black lentils from France. Very nutritious. Disappointed they are no longer in stock
We made two batches today one with 100% Flanders flour and the other with 2/3 Flanders to 1/3 White Spelt. We made large rolls (or cobs as we call them) and small loaves. The 100% Flanders was a little more rustic and very tasty. We feel the 2/3 to 1/3 makes a really good all purpose bread. We will be buying more!
Thank you, it was a present for my daughter at christmas. Her husband bought her a dutch oven so she could bake bread for herself as she is unable to tolerate shop bought bread. Shes done the feeding as per the sheet fingers crossed it all goes fine.
Great product! Really tasty! Love the red ones!