With an incredible passion for growing, a relentless work ethic and a deep respect for the land, Jane Scotter’s biodynamic approach to farming is a huge inspiration for countless growers, gardeners and chefs around the world. She is proof that by truly working in harmony with nature, you can grow an abundance of exceptional, seasonal produce throughout the year.
In 1996, Jane moved to Fern Verrow – her 16-acre certified biodynamic farm at the foothills of the Black Mountains in Herefordshire. Committed to the idea that she would grow the very best produce possible, Jane made the decision to use biodynamic growing principles after seeing the incredible results that this farming method produces whilst working at the iconic Neal’s Yard Dairy as one of the founding partners.
Jane is a firm believer that looking beyond ourselves helps us to understand the bigger picture. Biodynamics offers a holistic approach to farming by treating the whole farm as if it were one living organism, with each part affecting the whole. Like organic farming, no pesticides or herbicides are applied to the land, but instead, biodynamics works with the natural rhythms of the cosmos, taking into consideration the alignments of the sun, moon and constellations to help get the very best from plants.
In order to support the land, biodynamic growers also make special preparations using specific plants and minerals, which are then applied to the soil in order to feed and sustain it. Each day in the biodynamic calendar is assigned to a different task covering planting, tending and harvesting to help maximise the yield and vitality of crops and plants.
The land at Fern Verrow had never been cultivated before, but after two years of applying biodynamic preparations to the soil, Jane’s farm became certified biodynamic by Demeter, the certifying body for the biodynamic association.
Having sold her produce at Borough Market and Spa Terminus for many years, Jane began her farm-to-table collaboration in 2015 with Michelin-starred chef Skye Gyngell and her famous restaurant Spring, at London’s Somerset House. As the sole supplier to Spring, Jane’s lovingly sown and grown produce leaves the soil at Fern Verrow and is served on a plate within 24 hours. “We work very collaboratively and have a shared view on what we are trying to achieve,” explains Jane. “It’s a very fulfilling and rewarding opportunity.”
Most recently, Jane has been asked to support the certified biodynamic garden and organic farm at Heckfield Place, the renowned five-star hotel based in Hampshire. Using her knowledge of sustainable, regenerative agriculture, Jane carefully guides the market garden to grow biodynamic fruit and vegetables for the hotel’s two restaurants, Hearth and Marle, run under the watchful eye of Skye Gyngell.
Now, Jane has launched her first online course to teach her own approach to biodynamic growing and how this can be adapted to a garden or plot of any size.
“In this course, I’ll show you how to grow seasonal fruits and vegetables according to biodynamic principles,” explains Jane. “Whether you want to grow for fresh produce or to make your own preserves, I can help you to decide what quantities you need to grow and which varieties will work best.’’
Using Fern Verrow as a guide, Jane will introduce you to some of the 150 core varieties that she grows, teaching you how to nurture your plants from seed to harvest. “I want to show you how a family of four can be semi self-sufficient for a whole year by following my simple planning scheme,” says Jane. “Depending on the size of your family, my plan can be scaled up or down, and while it will be hard work, it will also be hugely rewarding.”
Created not only for those who are taking their first steps into biodynamic gardening, this course has also been designed for more experienced gardeners who are looking for new sources of inspiration and education.
