Wannabe an organic farmer?

Since we started sharing our farm with the Gung Hoe Growers and their market garden, we’ve suspected that there’s a groundswell of people out there who would love to do what we’re doing – running slightly too small (by commercial standards) organic farms for profit or love.

ggf-facebook-pageSo to test our theory, recently we wrote a post on our Facebook page inviting comments from people who want to be organic farmers or live a self-sustaining lifestyle, asking what’s stopping them? What are the biggest barriers that get in the way of people realising their goals and ‘living the dream’?

Well, what a massive response! We got an outpouring from many people who expressed in equal measure their passion and desire to be growing their own food, along with the frustration and disappointment of how hard it can be to make it work.

Here’s just a selection of what people had to say about…

unnamed-1…their dreams and aspirations:

  • to become semi self-sufficient and trade with others nearby
  • just for home use…I would like to be able to supply family
  • I want to set up an organic/permaculture veggie garden and orchard integrating traditional fruit and vegies as well as bush tucker foods
  • I want to start my own organic market garden, buying land and a house somewhere cheaper, I think I know what I need and have the funds to do it, I just need help with a business plan and would love a mentor. I know what to do, just need support. I love growing organic vegies!
  • It’s a dream to one day have a patch that we can live off sustainably
  • implementing food garden and chooks, animals
  • I want to make a living out of my farm – but I don’t know how

img3494…the biggest challenges and barriers:

  • lack of infrastructure
  • lack of machinery
  • lack of TIME
  • having to work full time to pay for the farm
  • knowing what you want to get out of it
  • knowing what you need to do to get the best return from your soil type
  • understanding how to use organic principles
  • the skills to be water wise and knowing how to improve an old, outdated, inefficient irrigation system
  • weed control
  • pest control
  • compost making
  • setting up networks for support and marketing
  • planning and working with what is there with progression plan
  • structure, fencing, water
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…the questions people need answered:

  • what can we produce what there is a demand for?
  • how do we know if there will be a market for what we want to grow?
  • how to develop a small farm into a profit-generating enterprise?
  • how do I engage neighbours in productive conversation re spray drift and chemicals in waterways?
  • how do I improve soil as quickly as possible?

…and the wishlist of what people want or need to help them realise their dreams:

  • I need a business plan and a mentor
  • being able to read the wisdom of weeds
  • the money to buy the farm
  • designing farm layout (keyline principles)
  • I need a basic design

Wow. Basically, these guys wrote our life story. We have shared these dreams, asked those questions and felt frustration at all those barriers.

But when we look back over the last 20 years, we’re also incredibly lucky that the pathway that this farm has taken us on has answered so many of those questions. We’ve done courses, read books, had mentors, employed business consultants, done farm planning, done market research, established marketing supply chains and networks, learned to value and understand our weeds, and learned the wisdom of continuously working on improving our soil.

Not that we would ever claim to ‘know it all’ – far from it! After all this time, we’re still learning and evolving. But what we do have is many years of experience, lots of runs on the board, and the successful experiment of Mel and Sas starting a micro-farm at our place, which has opened our eyes to a whole new way of farming, where we can use our land, resources and experience to provide a pathway for a new generation of farmers and food growers.

And judging by the recent outpouring on Facebook, this is just the beginning!blog-2015-08-27-1

A farm is a community…

I often stop for a moment when I’m out at work and mentally check in with who’s where and who’s doing what on the farm. Some days we can have up to 10 or more people working away quietly (or noisily)—some together, some alone—all industriously working towards the same goal—growing food.

planting-cherries
The Smith Family (big fans of our organic fruit) volunteering to help us plant cherry trees

Farms have traditionally always been communities, usually based around a family, or a group of families. It’s only as modern agriculture has dominated more and more that we’ve seen a shift away from family farms, and towards a corporate model of larger farms, more intensive farming, more machinery and less employees. Well, that’s not how we do things!

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Hugh and Daniel lumping compost

Don’t get me wrong—I’m all for running a farm as a business, and a profitable business at that. You can’t farm for passion alone (well you can, but not for long), and it’s important that farmers get paid a fair wage for their work.

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A Gung Hoe working bee, lots of vollies pitching in

But the soul of a farm comes from the people that work, and gather, and eat, and talk, and live their lives on and around it, and if you sacrifice that for the sake of more productivity and profit, you completely change the nature of the place. We believe you can have it all—productivity, profit, AND community. In fact, we’re wondering more and more whether focusing on community actually creates more productivity and profit!

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Hands-on (free workshop) mulching day, with Rhonda and friends

Since the Gung Hoe Growers started their business here on our farm, we’ve really appreciated the value of small farms and farmers working side by side, in the same space.

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Mel, Sas and Ellen building the Gung Hoe shed

Apart from all the ways we can and do directly contribute to each other’s businesses (like marketing and selling together, sharing resources, borrowing stuff, supplying each other with yummy food), there’s also a really important and kind of unexpected loveliness that’s flowed from just being here together.

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Fabulous working bee crew that helped us build the shop garden, having a well-earned rest

Today I looked around and noticed that Mel and Sas were working away in their patch harvesting garlic (with their dogs mucking around nearby with our dogs), Hugh was on the tractor mowing, I had a group of vollies in the apple orchard learning how to thin fruit at a “hands-on day” workshop, Daniel (my son) and Fidel (our work-placement student) were out checking the irrigation system, Dad was in the nursery looking after the trees, and Lucy (our fabulous part-time orchard worker) and our two German wwoofers—Anka and Annika—were out thinning plums.

Anka, Annika & Fidel thinning plums
Anka, Annika & Fidel thinning plums

How’s that for community? Three generations, two businesses, 13 people, skills being learned (and passed on), friends being made, great conversations being had, lots of work being done, money being earned, and a whole lot of organic food being produced!

Gotta love modern farming! Cheers, Katie

Wicking beds and vegies

Despite my years of experience in the orchard growing fruit, I don’t have a gardener’s elbow, let alone  a green thumb. I missed out on Mum’s passion for roses, and while I share Dad’s fascination with all things edible, am envious of the ease with which he seems to produce enough vegies to feed the family, and frequently have a surplus.

Gung hoe bend weeding-471x628

I see the amount of hard work that goes into producing the Gung Hoe Growers’ year-round parade of delicious vegies, but at the same I know it’s about more than just hard work – some people seem to have a knack for knowing when and how to do things, and I’m not one of them!

However, common sense says it can’t be that difficult, and since studying permaculture we’ve learnt lots of tricks and techniques to make growing vegies easy. Plus, Hugh’s started taking an interest in growing vegies, so I’m off the hook!

making new wicking beds-360x480A few years ago we converted part of the garden that had been little more than a dusty dog playground just outside the kitchen window into…

new wicking bed-360x480… a very productive (and much more attractive) wicking bed. In permaculture terms this is Zone 1 – close to the kitchen and path, and the right place to grow the things you need most often, like herbs, salad greens and vegies.

After a while we made some modifications, and we now have four beds in this area. The wonderful Victoria (the intern who was with us last year) planted them up with lots of perennials like Vietnamese mint, asparagus, stevia, comfrey, rocket, mint, marjoram, thyme, and some other herbs. This is such a lovely warm sheltered spot that we even have thriving lemongrass and a very happy lime tree in its own wicking bed built out of an old water tank.

Hugh-vegie-garden-cauliflower-490x275Since adopting these beds as his own, Hugh has filled every available space with vegies, keeping us supplied over winter with cauliflower, brocolli, brocollini, brussels sprouts, cabbage, chillies, celery and rhubarb.

He’s started the summer planting with tomatoes (under the glass covers to get them started), sweet corn, pak choi, silver beet, kale, celery, coriander, and more chillies. There’s still a few spots left, so there’ll no doubt be more going in soon.

This is a great spot for wicking beds, being right next to a 150 year-old, 100 m high cypress tree growing nearby, that has roots everywhere! The wicking beds are lined, which stops nearby roots sucking all the water out of them.wicking-bed-tank-lined-490x367

The principle of a wicking bed is that the water is delivered into the bottom of the bed (via the upright pipe) and then the plants ‘wick’ the water up from the bottom, so no water is lost to dehydration – a great trick for our dry summer landscape!

To make sure the wicking principle works, the beds must be level – as this spirit level shows (well, actually it shows that it’s not quite level yet, but you get the idea).

spirit-level-wicking-bed-490x367Every year we add some nutrition from home-made compost, our helpful worms, and chooks, and occasionally a boost from the neighbour’s horse or cow.

The weeds and left over plants get piled up near the chook shed at the end of each season, waiting for me to clean out the chook shed and start the next compost pile. Then they’ll be returned to the garden – gardening is just so cyclical!

For the time being, I’m leaving growing the annual vegetables to other people (thanks Hugh and Dad), and concentrating on the garden we started last year near the farm shop, where I’m planning to add passionfruit, pecan nuts, brambleberries, and choke berries.

custard apple-seed-490x275I’ve also got seed from a couple of different varieties of cherimoya (custard apples) to try – they’re not traditionally grown in this climate, but one of the great things we’ve learned from permaculture training is how much you can ‘stretch’ a plant’s natural inclination by creating micro-climates.

Here’s to a bountiful summer of home-grown vegies!

Cheers, Katie