Maple Farm, Kelsale

Maple Farm, Kelsale We grow organic produce for lovers of local food. We operate to soil association standards. Farm store open 9am-5pm.
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We believe that healthy soil makes for healthy plants, people & a healthy planet.

15/06/2026

Farming would be much simpler if nature always behaved itself.

These are ermine moth caterpillars, and they are enjoying our apple trees rather more than we would like. On many farms the response would be straightforward: reach for a pesticide and remove the problem.

We take a different view. Our first instinct is to understand what is happening and whether nature itself might restore the balance. Sometimes predators arrive, populations fall away and the problem resolves itself. Sometimes it doesn't.

Farming organically means accepting that we are working within a living system rather than trying to control every part of it. There are occasions when the crop suffers as a result, and that can have real consequences for a farm business.

The challenge is made greater by a changing climate. Warmer temperatures can favour pests and diseases that were once kept in check, creating new pressures for farmers and growers.

There are no easy answers. But if we want agriculture to work with nature rather than against it, we have to accept that nature occasionally has its own plans.

Listen to William explain what the ermine moth is doing in the orchard, and why we have chosen to let nature take its course.

07/06/2026

Flour is one of those things most of us buy without giving it much thought.

Yet Suffolk grows vast quantities of grain every year, most of which disappears off in lorries to be processed elsewhere.

Here at Maple Farm we grow our own organic wheat, rye and spelt, then mill it ourselves on the farm using traditional stone mills. It's a slower process, but one that preserves flavour and keeps us connected to a tradition that has largely disappeared from the county.

Listen to William explain why growing and milling flour matters to us, and why some old grain varieties deserve a place in our future as well as our past.

If you'd like to try it for yourself, our farm store is open daily from 9am to 5pm, where you'll find our flour, eggs and other products we're rather fond of.

01/06/2026

Have you tried a cruller yet?

We’re very fortunate to have .suffolk here at Maple Farm. Founded by Alice Norman, Pinch has been serving its now-famous crullers for almost five years. Light, airy and made from choux pastry, they’re the sort of thing people happily drive across the county for.

You’ll also find excellent Roman-style pizza slices, many topped with ingredients grown here on the farm.

Perhaps most pleasingly of all, they use our flour. We grow the wheat, mill it here at Maple Farm, and it ends up in the food being served a few yards away. Food miles don't come much lower than that.

Pinch is open:

Thursday: 9am–2.30pm
Friday: 9am–2.30pm
Saturday: 9am–3pm
Sunday: 9am–2pm

Give them a follow: .suffolk

25/05/2026

We are one of very few farms in the UK producing soya-free eggs, and we’re very proud to do so.

Our hens roam organic tree-lined meadows and woodland, with fields planted with a mix of grasses and deep-rooting herbs. Their diet is rich in natural protein, and the eggs they produce reflect that.

Listen to William tell you more...

11/05/2026

We dig ghost ponds here at Maple Farm.

These are old ponds that have disappeared from the landscape over time, often filled in decades ago, but still waiting beneath the soil. By reopening them, they quickly become habitats again for insects, birds and amphibians.

Listen to William explain why they matter.

30/04/2026

The hungry gap is just around the corner.

It’s that point in the year when the fields are in transition, winter crops coming to an end and the new season not quite ready to take their place.

You can feel it approaching. There’s simply less coming out of the ground for a while.

It’s part of the natural rhythm of the farm. Not everything is available all the time, and that’s exactly the point.

We’re nearly there now.

27/04/2026

Sam in the polytunnels talking through the salads.

We grow a wide range of leaves here, different varieties for different flavours and textures, rather than aiming for uniformity. Some are peppery, some soft and sweet, others with a bit more bite. It’s that mix that makes them interesting to eat.

They’re cut fresh and handled lightly, then taken just a few metres from the ground into the shop. That immediacy makes a noticeable difference. The leaves have structure, flavour and a certain liveliness that’s often missing from mass-produced salads found in the supermarkets.

It’s not complicated, just careful growing and picking at the right moment.

Available in the shop while they’re at their best.

25/04/2026

Radishes coming in thick and fast at the moment.

Helena’s been through and pulled a batch that have grown a bit too large for most people, the kind that often get left behind as customers aren’t always sure what to do with them. We’ve also got more than we can reasonably sell fresh, which is always a good sign of things growing well.

Nothing goes to waste here though, so they’re heading straight to Ada in the kitchen.

Not everyone realises we’ve got a chef on the farm. Ada’s always busy turning surplus and gluts into things for the shop, pickles, ferments, bits you might not expect but that are absolutely delicious.

These will be pickled while they’re at their best. Sharp, bright, and something to reach for when you want a bit of bite on the plate.

In the shop now.

20/04/2026

It’s always a pleasure to welcome chefs to the farm. Today it’s , who runs the kitchen at The Suffolk. We’re showing him what we’re all about.

Salads might not sound like the most exciting thing in the world, but we take them very seriously. We grow a wide range of leaves here in our polytunnels, including a mustard mix for our mixed salad (rocket, mizuna, cress and purple frills), alongside little gem and a mix of green and red butterhead and Batavia lettuces. They make their way onto the menus at The Suffolk, and we also sell them in the shop.

It also gives us the chance to make use of bumper crops and the slightly less tidy parts of the harvest. At the moment we’ve got some excellent kale tips, just coming to the end, which Luke is taking away to do something with. Even the yellow flowers are worth eating.

If you haven’t been to The Suffolk, it’s well worth a visit. A restaurant with rooms by George Pell, just a short walk from the beach in Aldeburgh, about 20 minutes from us here in Kelsale. They focus on the best produce from the county, and we’re proud to supply them.

We hope you are eating your greens ( and reds). We are harvesting a full range of winter salads and selling them fresh i...
29/11/2025

We hope you are eating your greens ( and reds). We are harvesting a full range of winter salads and selling them fresh in the store . They are utterly delicious and the best thing for a heathy diet and a strong immune system. Cheerful and simple winter food.

Address

Maple Farm Kelsale
Saxmundham
IP172

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

+441728652000

Website

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