Photo: Philip John

Woodhouse Farm in Fisherwick is offering people the chance to join its community supported agriculture project.

For a monthly subscription, members will receive a weekly share of fresh produce, known as a ‘Cut of the Crop’, harvested from Woodhouse Farm’s Walled Garden. Small and large cuts are available, and each week the box will contain around 8 different varieties of seasonal vegetables, plus a herb plant. Places are limited, so anyone interested in participating in the scheme should get in touch as soon as possible.

Farm manager Annamarie Stone said:

“The ‘Cut of the Crop’ scheme has been running for around a month and it’s fantastic to see the place so alive with visitors, produce and animals. The support of the scheme’s members is vital to our plans to give Woodhouse Farm a sustainable future that can be enjoyed by everyone”.

Photo: Philip John

The 22 acre farm was originally part of the Elford Estate, left to the City of Birmingham in 1936 by Francis Paget Howard. The bequest specified that the estate was to retain its rural character and was to be for the benefit of the public. After more than 70 years of neglect, the farm is at last being put to use as Mr Paget Howard intended. Plans to turn the farm into a centre for education and well-being are underway and recent visitors to the farm include local schools, brownie and scout packs. Work is also taking place to conserve some of the historical features such as the Orangery and the listed farm buildings, and to protect the site’s ecology.

The farm also sells some of its produce, which includes pork and eggs as well as fruit and vegetables, at the Whittington Village Market on the third Saturday of each month, between 9.30am and 1pm.

Anyone interested in joining the ‘Cut of the Crop’ scheme or in finding out about the Woodhouse Farm project can contact Annamarie at or on 01543 432005.

We went along and spoke to Allan who took us on a tour of The Walled Garden, a virtual version of which you can see below followed by an introduction to how it all works by Annamarie.