Notes from Ghemu Farm
A working record of recipes, testing, seasonal produce and practical decisions behind Ghemu Farm.
Here we document the development of our farm project, from preserving family recipes and producing small batches of food, to preparing for future growing of herbs and ingredients. These notes reflect what is happening now, what is being tested, and how the project is taking shape over time.
Courgette jam testing, January 2026
Courgette jam testing shaped the start of 2026 at Ghemu Farm. Several batches helped refine the recipe and confirm the role of preparation and ingredient variety. A small final batch marked a clear point of progress and prepared the next stage of internal tastings.
Year in review: 2025
Progress rarely looks clear while it is happening. 2025 showed Ghemu Farm how much time, preparation and restraint real work requires. Tea plants, recipe testing and sourcing all moved at their own pace, and the year shaped direction rather than outcomes.
Working with family recipes today
Family recipes sound simple until you actually try to use them. Some have no measurements, others assume things you no longer do in a modern kitchen. Working with them today means testing, failing, adjusting, and deciding what matters enough to keep.
Where Ghemu Farm starts
There is a lot of talk about farms, land and future plans. But none of that is the real starting point. Ghemu Farm began much earlier, with a decision about how we want to work and what we are prepared to build from the ground up.