Fletching Glasshouses

One of the delights of social media is that it’s quite easy to incorporate information from one place into another. Our vegetable production arm has its own web site which is all about Organic Vegetables in East Sussex. It has its own blog that updates the details of what’s available when with information about what else is going on at the nursery. So thanks to the wonders of the internet you don’t have to go looking for it – you can find it here.

Why we started the Intelligent Garden

I first started gardening as a research student working on how plants grow. Then we bought a small holding in Shropshire for a while before we discovered computers and marketing. 20 years later we started selling plants on-line.

Expansion meant we needed premises - so we acquired a nursery with 2 acres of glasshouse and started growing organic vegetables again. By September 2008 we had our soil association certification and had started selling biological controls online.

Talking to people on farmer's markets I sense a real hunger for people to garden and produce their own food. And a real interest in local and pesticide free produce.

So we created the Intelligent Garden ito help you get the most from your garden by offering the knowledge, products and advice you need to work effectively with nature to release the intelligence in your garden.

Company Registration 5003969
Vat Registration: 826 8892 74
Reg Office The Glasshouses, Fletching Common, BN84JJ

test widget

Cosmic Beetroot - a great recipe

This is a great recipe for beetroot. It goes really well with Curries – we used to used to serve it with Keema Korma […]

Preserving Equipment

Well it seems to be that time of year again when we have an excess of fruits that we need to preserve. Here at the glasshouses we tend to make things like Tomato chutney, chilli Jelly and Marmalade. In order to help you we offer a small range of equipment from Franchi, the Italian seed people. […]

Tomato and Chilli relish

Tomato relish

Then add the tomatoes. I wash them, remove the stalks and liquidise them in the blender. Add the Sugar and salt and boil for an hour and a half to reduce the level of liquid. If it caramelises slightly it will add to the flavour but don’t overdo it or cleaning the pan will be tedious. […]

Preserving what we produce

passata maker

I’m currently dealing with an excess of tomatoes so I thought I’d tell you about a couple of products we’ve recently taken on which you can buy via our Amazon store to help me in producing tomato and chilli relish, chutney, salsa and passata. […]

Elizabeth David’s Spinach Recipe

The next day repeat with 1.5 ounces of butter for 10-15 minutes. Repeat on Friday and Saturday. On Sunday heat for 15 minutes with 2 more ozs of butter. In 5 days cooking the spinach has absorbed 10.5 ounces of butter. Such was the Abbe’s secret. […]

Plum Jam Recipe

Because of the strange patterns of the weather this year we’re looking at bumper crops of Apples, Plums, blackberries – not to mention the mushrooms we talked about the other week.

However preserving all this stuff can be a bit of a headache. However I’ve got a great recipe for plum jam from Mary Norwak’s book Jams, Marmalades and Sweet Preserves.

The biggest problem with jam is getting the stuff to set. That means pectin aka glop aka polyglucuronic/galaturonic polysaccharides ( I did a D Phil on plant glop so trust me – I know the science 😉 ) Sometimes […]

Winter Salad Recipe

One of our mixes (which we used here) is a mix of mustard frills, land cress, rocket and bulls blood (which is a beet grown for its leaves – a bit like chard but smaller). The leaves are really tasty but the flavours need blending with something milder – like a standard lettuce – or as here – with carrot. […]