PeachyKeen Microgreens at Fife VegFest

PeachyKeen Microgreens at Fife VegFest

Find us at Fife VegFest, right here on Kirk Wynd

We do not have far to travel for this one.

On Sunday the 4th of October, PeachyKeen Urban Farm will be at Fife VegFest in the Old Kirk on Kirk Wynd, which happens to be the same street we call home. So while some stallholders are driving in from across Scotland, we are more or less wheeling our microgreens across the road.

Fife VegFest is a brilliant day out. Free to get in, packed with local food and drink, crafts, workshops and demos, and run by a great crew of volunteers who have built it into one of Kirkcaldy’s favourite events. It runs from 11am to 4pm and everyone is welcome, vegan or not.

Our microgreens are right at home here. Grown organically in our workshop just up the street, powered by the sun, the wind and the rain, and about as local as fresh food gets. All seven varieties will be there to taste: sunflower, pea shoots, radish, kale, broccoli calabrese, rocket and coriander.

If you have been following our story since the summer, this is a lovely chance to say hello in person, taste the greens, and join our founding customer list if you have not already. If you are meeting us for the first time, even better. Come and find out how we grow fresh food in the middle of town on nothing but renewable energy.

“An event like this, on our own street, celebrating local and sustainable food, is exactly where we want to be,” says Andrew Bowie, founder of PeachyKeen. “We have had a busy few months getting the Urban Farm up and running, and being part of the Kirkcaldy food community is the best part of it.”

Come and see us. We will have plenty to taste, our founding customer list open, and quite possibly the shortest commute of any stallholder there.

The details

Fife VegFest Sunday the 4th of October, 11am to 4pm The Old Kirk, Kirk Wynd, Kirkcaldy Free entry

See you there

• Posted on August 25th, 2026 in Urban Farn

How to Get Our Microgreens

How to get your hands on our microgreens

Right, the important bit. How do you actually get some?

We are starting small on purpose. Our growing system is nearly at full stride, but we would rather build up steadily and keep every box brilliant than rush it and cut corners. So for now we are opening a limited number of boxes to founding customers.

Here is how it works.

Become a founding customer. Put your name on the list and you are in. Founding customers get first access to every batch we grow, first pick as we add new varieties, and the satisfaction of being part of this from day one. As we grow our range and our capacity, you are always at the front of the queue.

Pick your rotation. Rather than picking individual varieties, you get a box of whatever is freshest and best that cycle. We grow to a plan, you get the pick of it, and nothing sits around going soft. Boxes come round on a rotation, either fortnightly or monthly, so you can choose the rhythm that suits your kitchen.

Collect from the farm. For now, collection is from the farm itself, 51 Kirk Wynd in Kirkcaldy, on Friday afternoons. That keeps things simple while we find our feet, and it means your greens go from tray to your hands about as fresh as food can possibly be. You also get to see where it all happens.

The price. Boxes are £3.95 each, or three for £10 as our founding release offer. That is an introductory price for getting in early, so grab it while it lasts.

That is the whole thing. No app, no faff. Join the list, pick your rhythm, pop by on a Friday.

“We are keeping it deliberately simple to start,” says Andrew Bowie, founder of PeachyKeen. “Collection from the farm on a Friday, a friendly face, and the freshest greens you will find anywhere in Fife. As we grow we will look at more ways to get them to you. For now, this feels like the right way to begin, close to home and close to the people who back us early.”

Ready to join?

The easiest way is to come and meet us at the events we are attending. Taste the greens, ask us anything, and add your name to the founding customer list on the day. Check out our socials for the latest calendar.

You can also reach us through our socials or here on the website, and we will get you signed up.

We have been looking forward to this for a long time. Come and be part of it.

• Posted on August 21st, 2026 in Uncategorised

PeachyKeen – Dunfermline Food and Drinks Festival

We are packing up the microgreens and heading to Dunfermline.

On Sunday the 16th of August you will find PeachyKeen Urban Farm at the Dunfermline Food and Drinks Festival, and we would love to see you there. Come and say hello, meet the team, and most importantly, taste the greens for yourself.

We will have all seven of our varieties to try. Sunflower, pea shoots, radish, kale, broccoli calabrese, rocket and coriander. Fair warning, the radish has a proper kick, and the sunflower has a habit of winning people over on the first bite.

This is also your chance to become a founding customer. We are opening a limited number of boxes as we build our growing capacity, and founding customers get first access to every batch and first pick as we add new varieties. Bring your name and we will add you to the list on the day.

If you have read about what we are up to and fancied trying it, this is the easiest way in. No sign up form, no waiting. Just come along, have a taste, and have a chat with the people who grow it.

“Events like this are our favourite part,” says Andrew Bowie, founder of PeachyKeen. “You can talk about flavour all you like, but nothing beats watching someone try a radish shoot for the first time. That is when it clicks. We cannot wait to get down there.”

It is a cracking day out too. The festival is back for its second year with over 100 stalls, cooking demos, workshops, live music and a bar, so make a day of it and come and find us among the very best food and drink small businesses in Scotland.

The details

Dunfermline Food and Drinks Festival Sunday 16th of August Fife College, City Campus, Calaiswood Crescent, Dunfermline, KY11 8WH. Free entry Sunday 11am to 4pm

Come and find the PeachyKeen stall. See you there.

 

• Posted on August 14th, 2026 in Urban Farn

What Are Microgreens

Microgreens are not a garnish. They are not the fiddly bit a chef puts on a plate to look clever. They are young vegetables and herbs, picked just after the first proper leaves appear, when the flavour is at its most intense and the goodness is packed in tight.

Weight for weight, many microgreens carry far more nutrients than the full grown version of the same plant. They taste of exactly what they are, only more so. A radish shoot tastes more like radish than a radish does.

We grow seven, and each one earns its place. Here is who they are.

Sunflower. Our crunchiest. Nutty, a bit like a fresh pea, with a satisfying bite. The one that converts people who think they do not like greens. Brilliant in a sandwich or straight off the tray.

Pea

. Sweet, tender and unmistakably pea. Tastes like the first day of summer

. Lovely raw in a salad, wilted into a stir fry at the last second, or piled on top of anything that needs freshening up.

Radish. A proper peppery kick. If you like a bit of heat, this is your one. Wakes up a sandwich, a taco or a bowl of noodles in seconds.

Kale. All the goodness kale is famous for, in a softer, friendlier form. Mild, green and honest. An easy way to get the good stuff into a fussy eater.

Broccoli calabrese. Mild and fresh with a gentle broccoli note. This is the one the health crowd get excited about, and with good reason. A little goes a long way.

Rocket. That familiar peppery bite, but brighter and more alive than the bagged stuff. Perfect on a pizza the moment it comes out the oven, or through a salad that needs some attitude.

Coriander. You either love it or you really do not, and if you love it, ours will ruin the supermarket version for you. Fresh, citrusy and fragrant. Made for curries, salsas and anything that needs a lift.

“People are often surprised by the flavour,” says Andrew Bowie, founder of PeachyKeen. “They expect something delicate and a bit worthy. Then they taste the radish and their eyebrows go up. That reaction never gets old.”

The trick with all of them is freshness. Microgreens are at their best within days of being cut, which is exactly why growing them here in town and selling them straight to you makes such a difference. No long journey, no sitting in a warehouse. Cut, collected, eaten.

Find out more about our Urban Farm here in Kirkcaldy and how we use 100% renewable energy to grow everything.

• Posted on August 14th, 2026 in Urban Farn

Introducing PeachyKeen Urban Farm

For the last while we have been quietly growing.

You might have seen us at a few events, handing out little trays of microgreens and watching people’s faces when they tried them. We were not really selling. We were testing. Proving that our growing system works, that the flavour holds up, that people actually want this stuff.

They do. So here we are, ready to make it official.

PeachyKeen Urban Farm is our newest division, growing fresh microgreens in the middle of Kirkcaldy and selling them straight to you. Grown in our own workshop, powered by renewable energy, harvested at their best and never shipped halfway across the country to get to you.

Right now we grow seven varieties.

• Sunflower
• Pea Shoots
• Rainbow Radish
• Kale
• Broccoli Calabrese,
• Rocket
• Coriander.

Small leaves, big flavour, and packed with more good stuff per bite than almost anything else you can eat.

“We have been building up to this carefully,” says Andrew Bowie, founder of PeachyKeen. “We wanted to be sure we could do it properly before we asked anyone to rely on us. We are nearly there, and we would rather start small and get it right than promise the world and let people down.”

That is why we are doing this as a founding customer release.

We are opening a limited number of boxes to begin with, while we build our growing capacity. If you get in now, you become a founding customer. That means first access to every batch, first pick as we add new varieties, and the good feeling of being part of this from the very start.

We have spent a long time proving this could be done. Now we get to share it.

• Posted on August 10th, 2026 in Uncategorised

Why Urban Farming In Kirkcaldy

Round the back of Kirk Wynd in Kirkcaldy there is a building that started life in the 1890s as a stable. Horses once lived here. Now it grows food.

That is the short version of the PeachyKeen Urban Farm. The longer version is more fun.

We wanted to prove something. That you could take a tired old building, the kind you see boarded up on high streets everywhere, and turn it into a working farm without plugging it into anything. No mains power. No fuss. Just the weather doing the work.

So the building runs off grid. Twenty three solar panels catch the Fife sunshine, such as it is. A small wind turbine takes the rest. There are human powered devices too, because old habits die hard and we are still a human energy company at heart. Even the rain earns its keep. We collect it, filter it, and use it to water the crops. Sometimes we run it through a turbine on the way and squeeze a bit more energy out of it before it reaches the plants.

Inside, the growing happens without soil. The plants sit on trays under bright LED light, fed by water and nutrients on a gentle recirculating loop. If you stand quietly you can hear it, a soft trickle running through the shelves. It is a controlled little world in there. The light, the water, the temperature, all kept just right, which means we can grow all year round no matter what the Scottish weather is doing outside.

Because the power comes from the sun, the wind and the rain, the cost of running it drops to almost nothing.

“That is the whole point,” says Andrew Bowie, founder of PeachyKeen. “Once the system is in place, your energy is basically free. That changes the maths completely. You can grow fresh food in the middle of town, at almost no running cost, in a building that was doing nothing before. If it works here, in a 130 year old stable in Kirkcaldy, there is no reason it cannot work on any high street in the country.”

That last part matters, because the farm was never just about the farm. It is a live demonstration of our 5P Project, our plan to bring empty town centre buildings back to life as places that grow food, make power and serve the community.

The microgreens you can now buy from us are grown in exactly this way. Fresh, local, and grown on sunshine and rain.

It is a proper little proof of concept. And it tastes good too.

• Posted on August 9th, 2026 in Urban Farn

Why PeachyKeen is growing Microgreens in Fife

 

Most people know PeachyKeen for one thing. We turn human movement into electricity. Pedal a bike, power a cinema. Get a crowd moving, light up a room. It has been our bread and butter for years, and we love it.

So when we start talking about kale and coriander, people give us a look. A fair look. What has a company built on human energy got to do with growing food?

Everything, as it turns out.

Our whole business has always been about one idea. Take something we waste, and make it useful. We started with human movement because it was the most obvious waste of all, thousands of people burning energy in a gym and none of it going anywhere. Once you start thinking that way, you cannot stop. Empty buildings on the high street. Rain running off the roof. Sunlight hitting a wall all afternoon. All of it going to waste while shops sit boarded up and food travels hundreds of miles to reach a shelf.

That thinking is what became the 5P Project. Five pillars that guide everything we do. People, Place, Planet, Prosperity, and Peachy Keen. It started as four, if we are honest, and the fifth was us cheekily adding ourselves to make it roll off the tongue. But it stuck, because each P earned its place.

“We are a renewable energy company that learned how to power an urban farm,” says Andrew Bowie, founder of PeachyKeen. “We did not come at it from farming and go looking for power. We came at it from power and realised we could grow food with it. That is a very different starting point, and it changes what is possible.”

Here is what it makes possible. A disused building, powered by the sun, the wind and the rain, growing fresh food in the middle of town at almost no cost. Not a concept on a slide. A working farm in a 130-year-old stable on Kirk Wynd, Kirkcaldy, doing it right now.

The farm was always meant to prove the point. If we could grow good food in an old building on renewable power, then any tired town centre building could do the same. That is the vision, and the food is the proof.

But the food turned out to be rather good. Good enough that people kept asking to buy it. So we are giving them the chance.

PeachyKeen Urban Farm is now a proper part of what we do. Same company, same mission, same building. We are just letting you taste the results.

• Posted on August 8th, 2026 in Urban Farn