If you are immediately local you are very welcome to visit our farm
at the farm gate is eggs, wild bird food, sweet treats and more
at the farm we have lots of Jacob mutton in a wide variety of cuts
If you cannot get here, but can get to Oban on a Thursday afternoon we are part of the new Oban Food Assembly : you sign in, browse and buy from all the great local producers : and then come into the Rockfield centre at 4 pm on Thursday ..
We planted over 1000 young trees this winter in different copses across our small farm (Kintaline) to increase habitat and want to underplant with perennials, bulbs, herbs, garden species and native to help encourage more wildlife. They can be vigorous as we have space and sheep to control the spread ! We have wet, dry, and in between conditions, sun, shade. So if you are “weeding” out ANYTHING please let get in touch Jill : 720223 Kintaline email@example.com (happy to pay or receive donations)
We are delighted to be part of the new Oban Food Assembly with produce from our small farm : free range eggs, Jacob Mutton .. and who knows what else ?
This is a very exciting new project, thanks to all who have been working so hard behind the scenes to make it work.
If you want to shop local – sign up to the Food Assembly, do your shopping online from all the producers … click, pay in one shopping cart, then come to Rockfield Centre, Oban, to collect your great local produce. https://thefoodassembly.com/en/assemblies/9358
Our Jacob sheep are very special to us, and spend a long long time with us. These ladies now have no teeth, and in their own paddock so can have a little special feed every day, and are doing extremely well. They have given us many twins and triplet lambs between them, and deserve their retirement. They are certainly not shy ! and their fleeces are still beautiful quality.
This is a 3500 acre estate but with smaller areas of land we can emulate their results we hope, a bit more managed, and with lower aspirations maybe, but, as we increase our diversity of species and habitat on our small 24 acres, we look forward to new wildlife. And as the way we manage our livestock within this changes to improving even further the wonderful meat, eggs, and other produce from our holding to keep us sustainable and create a legacy for future generations.
(new book coming out: Wilding: The Return Of Nature To A British Farm by Isabella Tree, published by Picador on May 3)
An exciting conversation today with the organisers of the upcoming Oban Food Assembly as a producer ourselves (and our past experience running local community markets)
Anyone who is serious about local food please sign up as potential customers to the Food Assembly. There are folk who are working hard to bring this about in Oban .. as a weekly food event. If you register, you can sign into the existing markets like Stirling, and get a feel for how it works.
And more importantly you will show those who are beetling in the background that there is support for their efforts.
The aim is to start in May
All the “shopping” will be online, and then you collect once a week in town.
This winter we are planting out 9 copses with young native trees, but there will be plenty of space to underplant, there are also several ponds being created.
We would love to add more native plants / seeds / pollinators / herbs / perennials / scrub to increase the diversity, increase the flowering seasons, to improve the habitats for insects and other small animals.
If anyone is clearing out plants that have taken over, or you have a building project where they are in the way, they would have a very welcome home here.
We have wet, dry, sandy, boggy, north, south, shade, light 🙂
ALEXANDER TECHNIQUE – TELLINGTON TTOUCH TRAINING – POSE RUNNING – MBTI
Erica Donnison’s visits in 2018 : Alexander Technique & Tellington TTouch training, Benderloch Erica is planning to visit us at Kintaline Farm, Benderloch on
Feb 22nd – 27th : May 31st – June 5th : Aug 30th – Sept 4th : Nov 22nd – 27th
We are sending some of our Jacob boys away to Mull in a months time, where they will hang for at least 10 days before being expertly butchered and coming home around the end of February.
They were all born here, and raised with us for the last 30 months.
There will be some joints, but also lots of chops and the best of all is the mince. It makes fantastic pasta sauces, the best shepherds pies and yummiest chilli. The diced mutton lifts stews to new heights, perfect for our winter weather and makes amazing pies.
We will be freezing plenty so there will be supplies in coming months too.
If you are interested in pre – ordering to get it fresh as it arrives please get in touch.
Creating a Living Larder : Food, Fibre & Fuel from a few acres in North Argyll