Laurelbank Farm
Laurelbank Farm
Laurelbank Farm is a 7-acre organic smallholding dedicated to producing high-quality, sustainably grown food. We grow a wide range of certified organic vegetables, the majority of which are distributed through our Community Supported Agriculture (CSA) scheme. Any surplus is sold directly to the community through our on-farm shop, open every Saturday from 11am–2pm.
Alongside our seasonal organic vegetables, we produce a selection of homemade jams, relishes, chutneys, and ketchup made from “ugly” vegetables and bumper harvests, ensuring nothing goes to waste. We also craft a variety of willow products—including baskets, bird feeders, wreaths, and Brigid’s crosses—using willow grown here on the farm.
Education is a core part of what we do. Our on-farm grow-your-own school, The Growing Academy, runs annually from February to October. This 30-week part-time course gives participants a thorough grounding in organic fruit and vegetable production, covering soil health, propagation, sustainable pest management, harvesting, and more. It’s designed for anyone who wants to grow nutritious, organic produce with confidence and joy.
We also welcome visitors and volunteers. Laurelbank hosts regular volunteer mornings, as well as corporate volunteering days for groups. These sessions focus on learning, connection, wellbeing, and hands-on experience with the soil—an opportunity to meet new people, contribute to the farm, and enjoy fresh, seasonal food.
We’d be delighted to welcome you to Laurelbank Farm to reconnect with the seasons, understand where your food comes from, and share the experience with others
Where does your produce come from?
All of our produce is grown here at Laurelbank Farm using organic methods that enrich the soil, support local wildlife, and protect nearby waterways. Our vegetables are harvested just hours before our CSA members collect them, ensuring maximum freshness, flavour, and nutrition. Each week we pick what is at its seasonal best, so our members always receive vegetables at their peak.
During the early spring “hungry gap,” we supplement our own harvest with produce from trusted local, organic field-scale farms. This allows us to offer year-round basics like potatoes and onions, as well as a diverse selection of seasonal vegetables throughout the year.
We are certified organic by the Organic Trust, and whether customers choose organic for health, environmental stewardship, or to avoid pesticides, they can be confident that everything we grow is produced with the highest standards of care, and with love!
Whats your story?
Laurelbank Farm is a 7-acre organic farm located just outside Saintfield, Co. Down, where we’ve been growing vegetables for nine seasons. The farm is run by me, Jo Facer—an organic gardener, teacher, and long-time advocate for helping people grow their own food. I’m passionate about soil health, composting, sustainable food production, and regenerative agriculture. When I’m not tending vegetables or making compost, you might find me cooking with fire or brewing beer.
At Laurelbank, our vision is to reconnect people to the land, and to nourish and empower people through farming and feasting. Weare building a vibrant, small-scale regenerative farm that inspires others to engage with seasonal, organic food. Laurelbank is proud to be part of the Landworkers’ Alliance and the CSA Network, contributing to a more resilient and sustainable local food system.
How does your product connect to the land or sea?
At Laurelbank Farm, everything we grow is shaped by the land, the climate, and the rhythms of the seasons. Growing food organically is fundamentally about connecting to the land. The focus is always on soil health—creating sustainable, closed-loop systems that mimic and harness the natural processes beneath our feet and around us. We recognise that soil forms slowly over time from the bedrock below; our vegetables are nourished by that living soil, and in turn we are nourished by the crops it sustains.
Our aim is to grow exceptional produce for our members and customers, while sharing the joy that comes from working with the soil, understanding the seasons, and watching crops thrive in their natural cycles.
Alongside vegetables and fruit, we also grow seven varieties of willow. These traditional weaving willows have been cultivated in Ireland for centuries, and ours originate from the renowned willow weaver and grower, Joe Hogan. It’s a privilege to grow and weave with the same varieties used by generations before us, continuing an ancient craft embedded in the Irish landscape. Willow growing, harvesting, and weaving have deep roots here, and being part of that tradition—whether tending the crop, cutting rods at harvest, or gathering with others for workshops—creates a powerful sense of connection to the land, to local history, and to the simple pleasure of making beautiful, useful things with natural materials.
