Hammonds End Farm is small but perfectly formed. We’re one of the few family farms left in Hertfordshire and are mostly surrounded by big industrial agriculture but as everyone knows size isn’t everything. We have 100 acres of wonderful wheat, 60 acres of outstanding oats and 50 acres each of spectacular spelt and really rather nice rye – and we think we’re doing something pretty special at Hammonds End.
Much of our produce goes to traditional artisan mills across the country. For example, we work with Redbournbury Watermill and Bakery which has been milling for 1,000 years and is the last one working on the river Ver and we provide produce to handcrafted gin maker, Cooper Rivet in Kent and we also provide organic produce to E5 Bakehouse. In the future, we hope to be able to offer all of our produce directly to families, just like we do with our eggs.
We grow milling wheat, as the name implies, for mills that will turn it into bread for families across the country.
Growing spelt wheat can be traced as far back as 5000BC – and it’s now being hailed as a superfood because of its high protein, dietary fibre and vitamin B content. Spelt bread is really tasty too – a bit nutty and slightly sweet.
We grow rye for mills across the country. It’s a very thick crop that’s great at getting rid of weeds – as we’re an organic farm we don’t use any pesticides, so rye’s great at managing those pesky weeds for us instead. It's also used for distilling bourbon!
Don’t worry. There’s nothing sordid about naked oats. They are just a species with edible seeds that are used for rolling and milling. What’s great about naked oats is that they can be rolled or ground into flour with minimal processing – and yield very nutritious and flavourful food.
We are constantly growing beans and clover, which we rotate around the fields. As an organic farm, beans and clover are great, they take nitrogen from the atmosphere and transfer it to the soil. They’re basically miracle crops – they act as a completely natural fertiliser.
What’s more, they don’t go to waste. We harvest the clover and beans and they help us feed our cattle in the winter months.
We’re still looking for a four-leaf clover, but as far as organic farming is concerned, all clover is lucky clover.