This month we speak to Horniman Farmers' Market regulars, Pick's Organic Farm, about how they run a business that's been in the family for centuries.
Hi, can you introduce yourselves to our readers?
We're Pick's Organic Farm, we're a family business from Leicestershire, in fact, the farm has been with the family for centuries. We have six full-time employees and ten working part-time. Our whole farm is organic and we farm cattle, sheep, pigs, and poultry. Our cows and lambs are all grass fed, and our beef is hung for at least 21 days.
What do you sell at the Horniman Farmers' Market?
We cook our homemade 'old spot ' sausage hot dogs, breakfast rolls, homemade beef burgers, farmer's frenzy meat feast (which has a taste of everything), and our challenge burger. They all come served in an organic roll baked by Aston's Bakery. We have the usual condiments along with our homemade 'Mrs Pick's Old Homestead Chutney' made to an old recipe of Mrs. Pick's from our own Bradley apples.
Why is being an organic farm so important to you?
The farm has been in the family for hundreds of years but was converted to organic in 1999. Our reasons for converting to organic were mainly moral ones. Tim's father died aged 48 from an enlarged liver which we believe was brought on by the chemicals which were used in farming at the time and I wanted my children to grow up being able to eat an apple from the tree and a carrot from the ground and see the butterflies in the fields.
Organic farming works with nature rather than eradicating it. We have seen fields with cracks inches wide because there is no goodness left in the soil and crops are grown reliant on chemicals. It isn't a sustainable way to farm and now we aren't reliant on a chemical company telling us what to do in order to make our grass grow we just spread a bit of old fashioned muck around. Organic farming works on good practices, rotation, and a lot of work. Our animals don't need antibiotics to keep them alive, they have fresh air green grass and the freedom to roam.
What work is currently happening down at the farm right now?
At the moment we are busy hay making. We have recently had the sheep shorn and have just had delivery of our goslings and turkeys for Christmas.
What's the best thing about running the farm?
We work every day of the week. Monday is my favourite day of the week as it is sheep day and after the driving and bustle of the London weekend markets it's the day that we bring the sheep in to sort out any problems and it is such a contrast and so quiet.
It sounds very intense, when do you get a break?
We do occasionally take a holiday but never longer than a week. We always stagger holidays with family members and have to work around lambing, haymaking, harvest, and Christmas which are all very busy times when it's all hands on deck.