What does January look like on Swillington Organic Farm? Hear about the latest animal updates and how the garden is getting on in this blog.Continue reading →
Our vision is to enhance the lives of our customers, people, farm and planet through sustainable organic food.
To help achieve that, this spring we spoke to hundreds of our customers to make sure our business develops in a way that works for you.
Thank you to those that shared your feedback, we couldn’t get back to everyone individually, but we did analyse the key trends and we’re in the process of making some big changes to the way we operate.
Thank you to our customers and supporters who overwhelmingly supported our recent planning application to change the use of a barn on our farm yard, allowing us to look after cattle in adverse weather and to bring them home when the RSPB’s St. Aidan’s grassland needs to be left free for ground-nesting birds.
As an update for you, the farm was represented by Acorus Rural Property Services at a recent planning meeting where councillors voted to give temporary planning permission alongside monitoring after an objector played a recording of cows mooing in a field near his house.
Image: Rhug Estate
Last year we blogged about how the risk of avian flu and our proximity to an RSPB nature reserve had forced us to re-evaluate how and where we produce our poultry.
Nothing is ever entirely predictable in farming and a change in circumstances has lead us adapt and expand the way we produce our meat to better meet the demands of our customers and the resources available in our team here at Swillington.
The farm is run by Jo who founded the organic business and expanded and grew the farm that her mother started. Jo has unrivaled farming and stock knowledge and experience within our team but due to an operation that has required her to be absent from the business we have needed to look at our production and the risks to it.
It was decided that to ensure a quality supply and a fair workload across the team we would scale back our pig and poultry enterprises in the short term and share production with our network of trusted suppliers.
These regulations have been extended again which have forced us at Swillington to review our organic and free range poultry production.
As a Yorkshire organic farm, we’re incredibly supportive of the increased movement towards locally sourced produce. After all, organic meat and veg has been what we do for donkey’s years, so we’re chuffed that more people in the local community are getting involved.
As an organic farm, lots of planning goes into keeping all our animals outdoors for as much of the year as possible. Winter is a busy time at Swillington as we look after all the animals through the cold, wet and windy weather and prepare for the spring arrivals.
Here’s a quick look at what we’re focusing on this February…
The January cold has well and truly come back to bite us this week. So, we’re looking forward to a weekend of frosty mornings, hearty food and hibernating by the fire.
This time of year is all about staying cosy with friends and family. And whether you’re hosting a dinner party or staying at home in your pyjamas, there’s no better feeling than filling up the table with home cooked delights.
Seasonal, organic ingredients are at the heart of tasty home-cooking. So for a bit of inspiration, we’ve pulled together some of our favourite seasonal winter warmer dishes to help you get the best from your organic meat box.
With less than two months until the big day, we’re allowed to start getting excited for Christmas, aren’t we?
Well, preparations are well underway at Swillington and we are now taking orders for our free range, organic Yorkshire turkeys.