What to do with a crop of radish that all come on at once? Pickle them! Using the same recipe we use for pickling zucchini for toasties that includes a ratio of half water, half apple cider vinegar, some sugar and whatever spices and herbs we have on hand, it takes no time at all to preserve about four bunches worth in one go. Once more radish start appearing in the farm shop from Sally and Patrick’s patch, we will start making the pickle in larger quantities to sell through the cafe.

Close-up of white blossoms with pink centers and yellow stamens on tree branches, with buds and additional flowers in the background. Blurred garden greenery and a few yellow flowers appear below.

Almond blossom, the first of our deciduous fruit trees to flower this year.

Two black-and-white birds perch on thick branches in a leafy tree canopy. Sunlight filters through the leaves and bare twigs against a blue sky.

The magpies on the farm have started building their nests and arguing amongst themselves over territory. It won’t be long until we hear the cries of babies coming from the trees. Fingers crossed that like last year, they decide to cohabit with us in peace and no swooping!

Close-up of several brown muffins on a tray, generously dusted with powdered sugar. Some muffins show bits of fruit or nuts on the surface.

Passionfruit and white choc muffins, made with spelt flour, our own duck eggs and rapadura sugar. A new flavour combo now on regular rotation in the cafe.