Greenfield Market Garden

Greenfield work no-dig, which means the soil is left largely undisturbed and fed from the top with compost rather than turned over each season.

It is slower and more hands-on than conventional growing, but the soil stays alive and the plants seem to taste of more for it.

Almost everything is cut to order. A vegetable might be in the ground in the morning and with you within a day or two, rather than sitting in storage.

The trade-off is honest: you grow for flavour rather than yield, so quantities are smaller and the list changes with the season. What you get in return is produce that still tastes of itself.