- Farmdrop recommends
A mix of fresh, vibrant & tasty salad leaves grown on Kate's 4 acre market garden, which is transitioning to become fully organic.
Grown Green says
Mixed salad leaves picked fresh from a seasonal mixture of: various lettuce varieties, dill, coriander, parsley, mixed mustards, mizuna, namenia, sessantina, Tokyo bekana, pea shoots, bulls blood beetroot, chard, nasturtiums, shungiko, claytonia, lambs lettuce, endive, pak choi.. to name a few.
Keep refrigerated and wash before use.
Meet Grown Green
Kate Collyns started her market garden, Grown Green @ Hartley Farm, in 2010 after completing a Soil Association two-year horticultural apprenticeship at Purton House Organics. The 2-acre bare field that used to house horses is now home to a plot of lovely fresh field veggies, 7 small polytunnels, herb beds and little nooks and crannies full of flowers. She grows a wide variety of veggies and herbs that are best picked and enjoyed fresh: lots of different kales, spinach, rainbow chard, mixed salad leaves, cucumbers, heritage tomato varieties, fennel, coloured courgettes, squash, pumpkin, leeks, hot chillies, herbs… All produce is grown to organic standards, without artificial inputs such as pesticides. Kate also runs the Bath & Bristol Organic Growers' group, as well as sitting on the Organic Grower Alliance's committee. The field veggies are grown on a 5-year rotation so each patch gets a nice rest every five years, sown with clovers and trefoil to help put fertiltity back into the soil; and the tunnel veggies are grown on a 4-year rotation; these rotations help ensure the plants stay healthy and there's no build-up of pest of diseases. Natural predators such as frogs, toads, ladybirds and hoverflies are also encouraged with a couple of small ponds near the tunnels, and plenty of attractive flowers to entice the beneficial army to destroy any evil aphid.Find out more