The concept of hope is too passive for farmers. We can hope that the weather will be perfect, that our soil has all the right nutrients to grow a healthy crop and that the kangaroos won’t jump on our tomato seedlings, but hope alone is not enough. We have to cultivate a proactive active kind of optimism, perhaps a foolhardy kind, one rooted in thoughtfulness, knowledge, a healthy dose of finger crossing and action.
This week we had beautiful (if a little abrupt and severe) rain to soak the ground. Along with that rain which came in horizontally through our shed window and after three hot and humid weeks, we have lost half of our garlic crop to rot (feel guts sink and tears fall at this point). It could have been much worse, and given the strength of the winds, all our tomato trellises are still standing. We’ll clock that as a win.
The hope of a farmer is in the tiny seed she plants, hoping that the beauty and strength within that tiny speck will be unlocked to grow and reach its full potential. We never know if it will, but we do all we can to help it along.
May your solstice and festive season be restful and full of beauty. May your new year be like a seed planted, full of hope and wonder waiting to be realised.
What does “value-adding” make you think of? Sounds like something to do with economics, doesn’t it? But in farming terms, it’s used to describe any process where you turn raw product (like fruit) into something else (like juice).
It’s something we’ve always done at home for our own use, aiming to store as much fresh produce as we can over summer, to eat in winter.
And despite dabbling in value-adding on a commercial scale, we’ve never managed to do it on any scale. To do that would take a real commitment and quite a bit of time, investment in equipment and training, and all the other things involved in launching new products like market testing, labelling, sourcing and logistics.
But the idea still excites us, and remains one of the great untapped potential directions that we (or someone else) could take our farm business. It was a hot topic of conversation at the recent Australian Network of Organic Orchardists (ANOO) conference we went to in South Australia. Nearly every other grower was value-adding, and in every case it was making a big difference to their bottom line.
Here’s just some of the things other organic orchardists are making/doing that are inspiring us:
Juice – some growers are making and pasteurising their own juice, some are selling it fresh and unpasteurised, and some are sending fruit to processors who do the whole process for them;
Dried fruit – we saw (and tasted) some beautiful examples of dried fruit (and vegies), and again, growers are processing in a variety of different ways. Some of cutting whole, unpeeled fruit with an automatic mandolin and then drying in a heat-controlled electric machine that rapidly dries fruit to a pre-set moisture level (see the picture of this very cool machine below); some are processing by hand and drying in the sun, and others have semi-automated fruit prep and solar drying systems;
Cider – most growers at the ANOO conference grow apples, and lots of them are experimenting with cider and it’s close cousin…
Apple cider vinegar – this product has so many uses that any grower that’s making it says they can’t produce enough for their markets (plus it also makes a great basis for a variety of fruit-based vinegars);
Frozen – some creative growers have found an excellent market in frozen fruit, using specific varieties known to be high in vitamins and anti-oxidants, and aiming squarely at the health food market. Clever!
Jams – apple jelly (with all manner of different flavourings like rosemary, or lavender), apricot jam, plum jam – you name it, someone’s making it (and it’s racing out the door at farmers markets);
Preserved/canned fruit – nobody at the ANOO conference is doing this commercially, but several have done trials and are interested in taking it further;
Apple pies/pastries – a couple of growers have expanded into the related area of turning fruit into pies and pastries. It’s more fiddly and requires a much higher skill level (you actually need to be able to cook!), but the returns are worth it.
We’re resigned to the fact that we’re probably never going to start a value-adding business ourselves, but we’re very excited about the possibility of a new member of the Harcourt Organic Farming Alliance that we’re setting up (either leases the orchard from us, or someone else) taking up the challenge of developing this side of the business, which promises to not only provide LOTS more ways that we can feed local families with healthy organic food all year round, but also make a healthy difference to the bottom line of the business!
We’re on a mission to help you think differently about your weeds.
Every time we talk about weeds during a workshop, there’s always a few people that are very resistant to the idea that we should welcome—and dare we say it, even encourage—weeds under our fruit trees.
First let’s have a think about what a weed really is. In most cases what we really mean is a plant that got there by itself, i.e., we didn’t plant it. Even for experienced gardeners, it can be difficult (almost impossible) to know all the plants in your garden, and when we don’t know what a plant is, many of us have a slightly unfortunate tendency to take the approach of “if in doubt, rip it out.”
Actually, no plants are intrinsically “bad”, even the ones that have characteristics that make them unpleasant to have around (Gorse, anyone?) or possibly dangerous to an ecosystem (think wild blackberries in the Australian bush). But even blackberries are valued in their native England, where they form natural fences and barriers along many a country lane, and are valued for their fruit. So really, a weed is just a plant that we have decided is in the wrong place.
Many plants we think of as weeds are also herbs, which the Oxford Dictionary defines as “any plant with leaves, seeds or flowers used for flavouring, food, medicine or perfume.” They also have other uses such as stock feed, dyes and cosmetics. Suddenly, weeds start to look useful!
From a biological farming point of view, we also prefer to having living plants under our fruit trees (as opposed to bare soil, or even to mulch), for a long list of reasons: they keep the ground cooler, provide habitat for soil microbes on their roots, provide organic matter for microbes and earthworms to eat, pump carbon into the soil, attract predator insects, and fix nitrogen – just to name a few!
So, with that very long list of positives in mind, it suddenly becomes much easier to find reasons to love each and every one of the plants in your garden, regardless of whether you think of them as a “weed” or not.
Learning the name of a plant is the next step to appreciating its attributes, and deciding whether or not deserves a place in your garden.
But it can be overwhelming, because there are literally thousands of plants that are commonly found in gardens and backyards. So, take it one step at a time. In the Grow Great Fruit program we look at one new weed every couple of weeks and go in-depth into its properties, how to identify it, and all its potential uses. It’s a neverending (and endlessly fascinating) topic, but these are some of the ones we’ve covered so far: