Interview with Badger’s Garden
We are really excited about our interview with Badger’s Garden, a remarkable local grower supplying delicious, environmentally conscious produce to some of the finest restaurants in the Chilterns and London. As dedicated advocates of sustainable farming, Badger’s Garden embodies a passion for organic growing and a commitment to supporting local food networks. We briefly delve into their inspiring journey, explore the challenges they face as small-scale farmers, and learn about their favourite crops and culinary delights. Read on to discover the heart and soul behind Badger’s Garden and their contributions to our local food landscape.
What inspired you to begin Badger’s Garden and supply your delicious produce to local restaurants?
We have been enthusiastic growers for many years, primarily for our family and friends. Then, in the spring of 2020, the world stopped, and the stars aligned in a few ways that led us to expand our efforts. We finally stopped working in London, which had been a long-held desire, and had more time to learn. We completed an incredible ‘No Dig’ organic growing course with Charles Dowding. The weather was fantastic, and we wanted to be outdoors. During lockdown, food availability and security became an issue, so we began selling our salads to locals through word of mouth. We started an Instagram account to showcase everything in the garden, from fruit trees to herbs to cut flowers, just for fun. We contacted places we thought shared our ethos, including Experience Nomadic and Peterley Manor Farm. Soon, other local chefs at nearby restaurants began contacting us. In 2022, we were delighted when Oxmoor Farm, the closest of all, opened! Paddy and Harry contacted us immediately, and we were thrilled to supply them right from the start!
How important is environmentally conscious farming to you?
It is massively important—we live where we grow! We all want the best for our families and neighbourhoods. Even on a super small local level, we know that every kilo of food we grow without chemicals and pesticides, delivered nearby to be consumed at its freshest and tastiest, is ideal. We use a method called ‘No Dig,’ championed by the incredible grower Charles Dowding, which uses no fertiliser or artificial chemicals and is an excellent means of carbon capture. The philosophy is exactly as it sounds—you do not dig the soil at all. This method significantly reduces weeds, improves drainage (counterintuitive, I know!), and saves back-breaking digging, all with proven better results. If the soil is healthy, the food it grows is more nutritious. One of our main growing plots is on Darvills Hill Farm, which is regenerative. They kindly offered us land to grow a range of flowers and vegetables, increasing their biodiversity and helping to feed the bees that live there. Any plants going to seed or past their best are eaten by their very happy pigs, and the rest goes back on the compost heap—there is zero waste.
What are the biggest challenges facing small-scale farmers like yourself?
Land prices in the Chilterns! We grow in our modest-sized garden, in a neighbour’s greenhouse (which they generously offered to us a few years ago), and in a field plot on Darvills Hill Farm. Land is a precious commodity in South East England, especially in the Chilterns. Another challenge is the hours of labour needed to manage everything. We could use extra help during the growing season, but the profits are marginal, making it tricky to make financial sense. Weather conditions are also a major challenge. The turbulent and more extreme weather each season is proof enough for us that climate change is very real.
Can you tell us your favourite plant/crop that you are growing in the garden this year?
There are always new things taking our fancy. This year, the whole allium family seems to be doing well—they clearly love a cold, wet spring! Alliums are the onion family, and we grow many types, always trying out different varieties, from chives to the mighty leek. Onions are the start of so many great recipes—we eat loads. The great thing about them is you can eat the whole plant, from the bulbs (such as your classic red onion) to the stems (like chives and spring onions) and the leaves of wild garlic. If you let some flower, the heads are beautiful and edible. Chive flowers are great seasoning for fish, and another variety we have, ‘Moly,’ is a golden garlic flower that is delicious and favoured by some Michelin-starred chefs we supply.
Name an interesting edible flower.
Not many people realise that dahlias are edible, and we were big dahlia fans for years before we knew ourselves! Watch out, though—Google may tell you many flowers are ‘edible,’ but that does not mean they are enjoyable. We are constantly wandering around the garden, waiting for something to bloom before having a nibble, and often the taste is bitter or just terrible (word to the wise—never eat candytuft; you will spit it out immediately). In the case of dahlias, the cactus types are good on the whole. Our favourite is Holly hill Spiderwoman, which has a crunchy and slightly cucumber flavour. Another worth mentioning is the citrusy Great Silence.
What is your ideal restaurant dish at the moment?
Anything in season and cooked outdoors just has another level of flavour. We are truly spoiled with foodie options where we live in the Chilterns. Right now, all I want to eat is the monk’s beard, ricotta, and wild garlic pizza from Oxmoor (no kidding!). One memorable dish was grilled mackerel stuffed with nettles and other foraged herbs by Valentine Warner at Nomadic a couple of summers ago—you can’t beat freshly caught fish over fire.
Kay and Simon – Badgers Garden
–
Thanks Kay and Simon. An inspiring approach to an intrinsically complicated industry. Love and passion is what goes into quality produce like yours and your delectable salad is a testament to that commitment.