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Thu, 09 Mar


42 Acres

FULLY BOOKED Kindness to the Land - 42 Acres Tour

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FULLY BOOKED Kindness to the Land - 42 Acres Tour
FULLY BOOKED Kindness to the Land - 42 Acres Tour

Time & Location

09 Mar 2023, 09:30 – 12:00

42 Acres, 42 Acres, Holt Road, Witham Friary, Frome BA11 5HL, UK

About The Event

42 Acres is a regenerative estate, nature reserve and retreat centre running on 100% renewable energy. Our vision is to live in harmony with nature, self and others.

We aim to leave everything we touch in better shape than we found it. We use our deepest intuition, accumulated tools and shared knowledge to explore ways of living that nurture and regenerate our sacred world.

Our “soil to gut” food philosophy is designed as a blueprint for how we can grow, forage and eat food in a way that is nourishing for the body and kind to the planet. As stewards of the land, we work with the earth, leaving the planet healthier for generations to come.

Our regenerative promise:

Join us if you’re interested in regenerative farming, wild food, rewilding and agri-wilding. Or, if you’re exploring ways to take care of, and live in conversation with, our sacred world. You are invited to connect with the land, the food philosophy, the team and the vision of 42 Acres.

On this guided tour you'll visit

  • our bio-dynamic-inspired market garden.
  • our walled ornamental garden which is both beautiful and productive - planted with 100% edible plants.
  • our micro, outdoor mushroom farm where we use ancient techniques to produce nutrient-dense medicinal and edible mushrooms, including cultivating our native strains.
  • our sacred bee garden with both wild and locally-raised honey bees. We’re exploring 4 different bee-centred approaches to discover how to support healthier, more resilient bees.
  • our “edible hedging”. As part of our agri-wilding and food production work, we have planted over 3000 edible, perennial medicinals including sea buckthorn, hawthorn, elder and rosehip.
  • our nut trees, we’ve planted 500 including walnuts, chestnuts and hazelnuts.
  • our Tiny Wild Kitchen where we process our produce using indigenous wisdom to extend life span and draw out nutrient bioavailability.

We’ll also share insights into the deeper dive experiences that we offer, including foraging, fungi & wild mushroom cultivation, no-dig vegetable growing, bee experiences, agroforestry and artisan preserving of wild and cultivated foods and medicinals.

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