Trigon Farm

02/09/2026

Imagine having a garden that gives you more, while asking you to do less.

A garden full of life, healthy soil, abundant harvests and fewer weeds — without spending your days digging and constantly trying to keep on top of it.

That’s what permaculture and no-dig gardening can help you create.

And September is the perfect time to start.

Autumn gives you the opportunity to step back, observe your garden and plan for the year ahead. It’s the perfect time to create your no-dig beds, improve your soil, decide what to grow and design your garden so it works with nature rather than against it.

Join us at Trigon Farm on 19 September for our Permaculture Course.

After six years of developing Trigon Farm using permaculture and regenerative principles, we’ll share the practical things we’ve learned along the way — what works, what doesn’t, and how you can apply these ideas to your own garden, whatever its size.

Come and spend the day at Trigon Farm, see permaculture in practice and leave with ideas, inspiration and practical knowledge to transform your own garden.

This autumn, start creating the garden you’ve always wanted.

https://www.trigonfarm.co.uk/service-page/easy-gardening-course?referral=service_list_widget

📍 Trigon Farm, Devon
Saturday 19 September

31/08/2026

We have some exciting events happening at the farm this week, and the flowers are still going strong!

There’s plenty to choose from, so come along this Tuesday or visit us on another day by appointment to pick up a beautiful bunch of flowers — or fill a whole bucket to share with friends.

Thursday 3 September — Japanese Indigo Dyeing Workshop

For the first time, we’ve grown our own Japanese indigo here at Trigon Farm! 💙

Come and discover the whole process, from growing and harvesting the plants to using them to dye a beautiful silk scarf. A lovely hands-on day exploring the magic of natural dyes.

Friday 4 September — Pizza Evening

If you’ve always wanted to come for pizza at Trigon Farm, this is your chance!

Enjoy proper sourdough wood-fired pizza, made with organic flour from Shipton Mill, topped with lots of delicious seasonal vegetables grown right here on the farm.

Sunday 6 September — Preservation Course

Learn how to make the most of the seasonal harvest and preserve some of its goodness for later in the year.

We might be able to squeeze in one more person, so if you’ve been thinking about joining, get in touch quickly!
www.trigonfarm.co.uk

29/08/2026

FROM LEAF TO BLUE

Fresh Indigo Silk Scarf Workshop at Trigon Farm
Thursday, 3 September 3pm to 6pm.

We’re very excited to be growing Japanese indigo from seed here at Trigon Farm, and this year we’re inviting you to discover the magic of this beautiful dye plant with us.

In this hands-on workshop, you’ll work with fresh indigo leaves harvested from our own dye garden and learn how to turn them into beautiful natural shades of blue using a cold-water technique.

We’ll explore the fascinating process of how indigo transforms from a fresh green leaf into blue, and use the dye to create your own beautiful silk scarf.

During the workshop you will:

🌱 Harvest and prepare fresh indigo leaves
💙 Learn about indigo and the fascinating chemistry behind its blue colour
🧣 Dye your own silk scarf using freshly harvested indigo
🌿 Experiment with the dye to create different shades and depths of colour
🧶 Bring a small amount of natural wool yarn from home and experiment with dyeing it too
🌱 Learn about growing indigo from seed and using it as a natural dye

You’ll leave with your own hand-dyed silk scarf, created using indigo grown here at Trigon Farm.

This is a relaxed and creative workshop suitable for beginners, with plenty of time to enjoy the process, ask questions and discover the wonderful world of natural plant dyes.

☕ Tea, coffee and homemade cake are included.
🧣 All materials are included, including your silk scarf.

Please bring: an apron or clothes you don’t mind getting dye on. If you’d like to experiment with your own natural wool yarn, bring a small amount along too.

Introductory price: £40 per person
£25 for children up to 14.

From a tiny seed, to a plant, to beautiful blue — grown and created at Trigon Farm.
https://www.trigonfarm.co.uk/courses-workshops

25/08/2026

Our piglets have doubled in size since they arrived! 🐷🐷

They’re still incredibly cute, although they seem to have one obsession: digging! 😂 They’ve completely taken over the duck area, so the ducks have had no choice but to move in with the chickens. 🦆🐔

And today we threw a ball at them… and it looks like they already know exactly what they’re doing! ⚽️🐷

Maybe pigs actually invented football? 😂

24/08/2026

Yesterday was our annual Tomato Feast, and what a beautiful day it was to celebrate all things tomato! 🍅☀️

We love how, every year, the celebration seems to reach another level — especially with the wonderfully creative tomato-inspired outfits our guests arrive in! 🍅👗

Enjoy the reel, and if you’re thinking about joining us next year, you have a whole year to find the perfect tomato outfit! 😉

🍅 Tomato Feast 2027
Sunday, 22 August

Save the date — and start planning your outfit!

24/08/2026

EVENTS AT TRIGON FARM this week:

Sunday 30 August

🐐 Storytelling with the Goats & Goat Walking
10am–12pm
A fun morning with our goats, combining storytelling and a chance to walk with them around the farm and also see other farm animals.
Booking required — booked separately.

🌶️ TRIGON FARM CHILLI LUNCH
12.30pm–2pm

Join us for a relaxed farm lunch featuring Trigon-grown chillies and summer produce.

All dishes available individually:

DRINK

Cucumber, Chilli & Lemon Verbena Shrub — £3 per glass
Trigon-grown cucumber, chillies & lemon verbena, homemade cider vinegar, sugar & sparkling water.

Chilli Con Carne — £12
Slow-cooked beef chilli with Trigon-grown chillies and summer vegetables, served with rice, tortilla chips, salsa, yoghurt & fresh herbs.

Vegetarian Summer Chilli — £10
Trigon-grown peppers, courgettes, green beans & chillies, served with rice, tortilla chips, salsa, yoghurt & fresh herbs.

Cheesy Chilli Nachos — £5
Crisp tortilla chips, melted cheese, salsa & guacamole

Blackberry Pavlova with Chilli Cream — £5
Crisp meringue, Trigon blackberries and gently spiced chilli cream.

Fresh mint tea — free with every dessert

Goat experience and lunch are booked separately.
Come for the goats, stay for lunch! 🌶️🐐

PLEASE NOTE:
Our chilli dishes are mild to medium in heat, so the whole family can enjoy them, including children. For those who like it hotter, we’ll have homemade fermented Sriracha and extra chopped chillies available to add as much heat as you like! 🌶️🔥
https://www.trigonfarm.co.uk/events

Also flowers picking still available, Tuesday anytime, other days by appointment.

21/08/2026

21/08/2026

Welcome to the spa world of flowers!

Ever wanted to make your own dried flower wreath or beautiful dried flower panel? Here’s your chance!

We only run these workshops once a year, and this year we have a gorgeous selection of flowers ready to turn into something you’ll treasure.

Dried Flower Wreath Workshop — 3 October
Dried Flower Panel Workshop — 10 October

Come with a friend for a lovely day out, or come by yourself — you’ll soon find yourself chatting and creating alongside other flower lovers.

All materials, tea, coffee and lunch are included.

A slow, creative day surrounded by flowers at Trigon Farm.

Spaces are limited, so book your place and join us!

https://www.trigonfarm.co.uk/courses-workshops

19/08/2026

For the last few years, I’ve been trying to create drinks for our events at Trigon Farm.

I’ve read countless recipes, bought drink books and experimented with cordials. And one ingredient kept appearing again and again: lemons. 🍋

But I kept asking myself — do we really need them?

So this one is made almost entirely from what we grow or make here:

🥒 Cucumber
🌶️ Chilli
🌿 Lemon verbena
🍎 Our homemade cider vinegar from my neighbour’s apples.
…and sugar — for now! (Next time, I’m trying local honey.)

The result? A fresh, aromatic, slightly spicy shrub that doesn’t need lemon to taste citrusy.

Lemon verbena does the job beautifully.

It’s made me rethink how we create drinks:

Not “What does this recipe normally need?”

But “What can we make from what we have?”

Less miles. Less waste. More flavour. More of the farm in every glass.

And yes… I’m rather pleased with this one. 🥒🌶️🌿

On the menu this Thursday for our Pizza evening.

18/08/2026

CAN WE TALK ABOUT “SOURDOUGH”?

We’ve noticed something a little odd on restaurant menus recently.

Just in the last week, we’ve seen four different menus simply saying: “sourdough”.

And it got us thinking — what exactly does that tell us?

It tells us how something was made, but not necessarily what it is.

Sourdough isn’t really the name of a particular food. It describes a method of fermenting dough, using a sourdough starter containing naturally occurring yeasts and bacteria.

But what you make with that dough can be very different:

Sourdough bread
Sourdough focaccia
Sourdough pizza
Sourdough flatbread
Sourdough crostini

And even sourdough bread can come in many forms:

🌾 White
🌾 Half-wholemeal
🌾 Wholemeal
🌾 Rye
🌾 Spelt

So when a menu simply says “sourdough”, it tells us something about the process — but not necessarily what we’re actually going to eat.

It’s a little like putting “fermented” on a menu and leaving the rest to our imagination.

At Trigon Farm, we love sourdough and everything that comes with it — feeding the starter, giving the dough time, working with different flours and discovering how much the final result can change.

And we think those details are worth celebrating.

Sourdough tells us HOW.
Bread, focaccia, pizza or flatbread tells us WHAT.

Perhaps it’s time we became a little more curious about the language of food — and the craft behind what we eat.

What do you think? Would you prefer a menu to tell you exactly what kind of sourdough you’re ordering?

FoodCraft Fermentation