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Squash Harvesting with FarmAbility

A team of co-farmers with their support partners from FarmAbility came to pick our squashes, helping FarmED Assistant Manager, Chris, and our Events Coordinator, Sophie. All worked very hard, had fun in the sun and brought in a bumper harvest. 

After being transported to our barn, cleaned and dried, quality controlled for bruises or holes and properly stored and stacked, the squashes will last for up to six months. We shall be turning them into hearty, healthy soups and other dishes in the new FarmED Kitchen to welcome and warm our visitors over the coming winter. 

Oxford-based FarmAbility is an outdoor, farm-based programme for people with learning disabilities and autism.  The FarmAbility programme combines the rich ingredients of the farming environment (nature, animals, and purposeful activities) with an approach that supports people to progress through meaningful occupation. FarmAbility co-farmers are actively involved throughout the year in vegetable growing, orchard management, horse care, animal husbandry, woodwork, an organic egg enterprise, plus a range of seasonal farm tasks.  Working in small groups supported by a fantastic team of staff, volunteers and students, FarmAbility co-farmers gain a real sense of purpose and achievement, while building the practical and vocational skills they need to move forward in their lives.

They all left FarmED with their own squash and a recipe for Jamie Oliver’s Roast Pumpkin Soup. They did a wonderful job here and we hope to welcome them to FarmED again very soon. Our regenerative approach is about people too, not just the soil. 


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