The real ‘good life’ - part 3

An experiment in sustainable living, by Amy Rhodes

Amy Rhodes lives on a smallholding in Chulmleigh, and along with three generations of her family is on a journey of sustainable living. They aim to produce all their own food for a year, only buying sugar, flour and salt.

Mid February and early March feels like the start of the farming and gardening year to me. Signs of spring are everywhere, lambs are being born and we can finally get started with sowing vegetable seeds. It is a busy time, but a rewarding one.

Recently I brought my six ewes into the barn ready for lambing (pictured right). The first ones should be born before the end of February. It is wonderful when they first go outside and skip around the fields

People sometimes ask me how I can eat the animals that I have reared. It isn’t easy, but I believe that if I am going to eat meat I would like to know where it has come from, and that the animal has had a good life, which I try to give them.

I also have my breeding animals which I hope will be with me for life so I can get to know them, get attached and form a relationship with them. When the calves and lambs are born I know that most of them will eventually become meat so I try not to get too attached. It is always a sad day when they leave though.

In the last week I have begun sowing seeds, all in trays inside at the moment until it warms up. I’ve sown onions, chard, Brussel sprouts and chillis, plus some garlic in pots in the greenhouse since the ones I planted in the garden never came up, and I have some broad beans outside which are doing well.

To keep things interesting with cooking, my parents and I decided to do our own version of ‘The Great British Menu’. Each of us cooked a meat and a vegetarian meal and a pudding. I enjoy the challenge of cooking with what is available from our North Devon smallholding and creating tasty meals.

March is a busy month but an exciting one as new life begins to appear. You can follow Amy on Instagram: @keepitselfsufficient

Above, Ewes ready for lambing and inset, some of the meals cooked from only home grown produce