Feeding people in a changing climate

Today the temperature is set to top 43° with winds up to 50 km/hr. Not an unusual summers day in these parts, but with climate change realities becoming more and more pronounced we can expect days like these to get more and more frequent. Feeding people in a changing climate is a huge challenge and one we as farmers are faced with every day. So today, in preparation for the heat and winds, we tuck all our delicate crops in under shade cloth, water early early to get the moisture down into the soil, mulch what we can and watch for the cool change.

This time of year is slightly nerve wracking. We start our 5-6 month veggie box season in 2 weeks, and many of our crops are only just starting to fruit. A few days like today can completely wipe out whole rows of things and set us back months. Our box customers pay upfront for their boxes, so we are committed to delivering boxes in 2 weeks’ time, but nature doesn’t always keep to our timelines!

This morning I picked the first of our zucchinis and cucumbers and looked at the baby eggplants and tomatoes slowly expanding on their plants.  So far so good.

 

Last year we provided 40 mixed vegetable boxes to our community for 5 months. This year we are hoping to provide 50 boxes for 6 months. If you’re interested in getting a box, there are still some available. We have a small weekly box for $30/wk (suitable for 1-3 people) and a large box for $50/wk (suitable for 3-5 people. There is the optional extra of $10 worth of gorgeous organic fruit from Tellurian Fruit Gardens too.

We ask our box customers to commit to 3 months at a time, which makes the admin and planning so much easier for us, but if that kind of upfront payment isn’t possible for you we are always happy to work something out. Pick ups are from The Farm shop on Wednesdays 10 am- 1 pm and Fridays 10 am – 1 pm and we are also doing a Castlemaine drop off at the Theater Royal courtyard on Wednesdays 5-6 pm. Boxes start on 17 Jan (fingers crossed!)

To order a veggie box, go to our Open Food Network shop:

https://openfoodnetwork.org.au/gunghoegrowers/shop

Thanks to everyone who has supported us throughout 2018, we’re looking forward to another year of growing real food for our people.

Happy New Year to you all, may your 2019 be full of peaceful and joyful abundance!

Sas (and Mel)

Gung Hoe Growers

To keep the vampires away…

To keep the vampires away!

Garlic is an important marker for us Gung Hoes. It was the first crop we ever planted back in April 2015 when Mel and I first started leasing land off Katie and Hugh. It’s one of those optimistic crops. We plant it as the soil is cooling and the days are getting shorter, when the sweat and dust of summer is starting to settle and we can begin to breathe again. The winter and spring crops are tucked into their new beds (in theory) and we are hopeful for the season to come. The garlic gets planted and mulched and slowly it grows over the next 7 months. We water it and nurture it, take the weeds out so it can grow unimpeded. We hope that when we finally pull them up, they will have grown into perfectly pungent and gorgeous heads of garlic but until we pull them up, we don’t really know how its going.

This time last year when we pulled up the garlic, our hope was crushed. We lost almost two-thirds of our crop because of the wet season and what remained had bulb rot which meant that one or two cloves from each head were rotten! We salvaged and sold what we could but it was the first of a number of challenges that made for a very difficult summer for us.

Come April, ever hopeful again we planted our garlic. As usual we nurtured and cared for it for 7 long months. After consulting with our biodynamic expert friend, Janet from Newstead community garden, about the best day by the moon to harvest the garlic, we dug it up 2 weeks ago. The timing couldn’t have been better. The garlic had had almost 2 weeks of dry weather in the ground and for the first time ever, we dug it up on a blue sky day with no impending rain clouds! The game changer though was finally having a weatherproof drying shed to hang the garlic in to cure.

The timing of when to pull your garlic up is crucial. After 7 months of slow growth, there is a window of about 1–2 weeks when it’s ideal to harvest it. If you go too early, the garlic won’t have segmented into cloves; too late and the head begins to open up which means moisture, critters and dirt can get in and the garlic won’t last as long.

This year we nailed it! It is so perfect! Dark purple (thanks to the cool winter and iron-rich soil), perfectly plump and strong! We got it out just before the rain and have been curing it for 2 weeks in our shed, safe from the storms raging outside! That means Mel and Sas can sleep peacefully.

This time of year, every hour out in the patch counts. There’s beds to prepare, compost to add, seedlings to sow and plant and mulch and a small window of opportunity to do it all before its too bloody hot and everything shrivels. Amidst the spring rush, garlic makes us stop. Sit in the shade and shuck for a while. The other lovely thing about garlic is that it brings people together (unless of course you eat too much and then people may give you a bit of space!). After 2 weeks of our garlic curing, it was time to call in friends, put on a simple Gung Hoe feast and get shucking and bunching together. Many hands and all that…

We are so grateful to Deb, Cohen, Cara, Elle, Marty and Amanda for helping us shuck and plait those babies this year. So much laughter, joy and good vibes surrounded the garlic as we bunched it up. Hopefully that is infused into the food that gets made with it…

Our garlic crop also symbolises our own cycle of growing and learning as farmers. Each year we save the cream of our crop to be the next year’s seed garlic. We pick the biggest and most beautiful heads to plant, and over the years we’ve seen the consistency, hardiness and quality of our garlic improve as it adapts to our specific situation and we learn better how to care for it.

This year we are selling our garlic through the Open Food Network. An online platform that connects farmers with eaters; to order yours go to: https://openfoodnetwork.org.au/gunghoegrowers/shop

It will be available for pick up from the Harcourt Organic Farming Co-op shop on Wednesday 12th and 19th December from 9am to 1pm or from the Wesley Hill Market in Castlemaine on Saturday the 22 December. We can also post garlic around Australia too but not to Tassie or W.A.

Our garlic is available as:

15 head plait- $30
30 head plait- $60

Grow and eat well!

Sas (and Mel)

This is what “retirement” looks like…

We’ve been asked a lot recently how we’re enjoying our retirement. Well, so far, this is what retirement looks like…

Katie and Hugh with filthy dirty faces from putting out compost on a windy day

Though we’re not responsible for most of the orchards any more, we still look after the heritage apple orchard. We didn’t include it in Ant’s lease because the block’s not in production yet—in fact, we’re still planting it.

We started planting the block in 2016 and put in more in 2017, but were so busy looking after the fruit in the other orchards that these poor babies didn’t get the care and attention they deserved.

Then the hares and kangaroos gave them a hard time, so they’ve had a bad start.

This spring, we’ve been able to dote on them. They’ve been whipper-snipped, pruned, the grafts have been cleaned up, the block’s been mowed, and we’ve mulched them with compost.

So it probably doesn’t count as retirement, but it’s VERY satisfying. To our delight (and surprise), most of the trees are happily alive, despite being almost literally buried under grass and weeds.

We’ve also been busily chainsawing the trees that were burned in the bushfire that came through the plum orchard in January. We were aiming to have them all removed by now, but with a few hundred to deal with it’s taken a bit longer than we thought! Clearing fence lines to replace burnt fences is also on the agenda…soon.

Another of our “retirement” activities has been helping Ant out a bit, particularly with those jobs that take more than one set of hands, like netting.

Ant is understandably keen to protect his cherries from potential pests like birds and earwigs, and has been absolutely diligent in following our advice.  He has access to the nets and the net-putter-outerer as part of his lease, but this is the first year since we replanted that there’s really been a crop of cherries worth protecting, so he’s put many hours into modifying and improving the system to make it more effective—and the result looks great.

So it might look like we’re still working, but actually that suits us perfectly. Our intention in setting up the Harcourt Organic Farming Co-op was never to retire, because we’ve never stopped enjoying the physical side of being farmers.

Now, we get the best of both worlds. There’s plenty of hard work available when we want it, without the demands of another fruit season.

The truth is, we’re writing this from the beach. Leaving the farm for more than a day or two between September and April has been pretty much off limits for us for the last 20 years, so being able to take a week off at this time of year is absolutely golden.

The beauty of it is that (despite appearances) we’re still working! When we’re not actually on the beach we’re focusing on our other passion, which is our Grow Great Fruit coaching business. We’ve purposely set it up to be portable and use technology to connect with our members where ever we are (as long as we have wifi).

We’re currently working on a whole new way of helping people to get the fruit-growing skills they need in affordable bite-size chunks, as well as some new free resources (in addition to our  webinar and Weekly Fruit Tips newsletter).

We’re absolutely committed to providing free resources—because we support the human right to an affordable, organic diet—by teaching people the skills to grow their own. We know the joy of eating incredible, free fruit straight from your own tree—we want everyone else to have the same experience. Our free work is supported by our Grow Great Fruit membership program, for those who want to take their fruit growing to the next level.

So thanks for asking—we’re enjoying our non-retirement very much!