CSA – big thanks!

Gidday out there!

As I write this the correllas, galahs and cockatoos and cacophony of other birds, dogs, cows and who knows what else are banging around and the sun is on my face.  Its a perfect autumn day, the grass is growing and covering what was dust almost a month ago. The dust of green feels like a sigh of relief; and the ever hovering thought: ‘will it rain??’ diminishes slightly.  I am reminded just how quickly we can be turned to the present when it feels do-able, ok and not that it will all collapse and die if you don’t tend to it.  

This weather is also perfect planting out weather – we need to get everything we can in the ground before the earth cools down and hibernates for the winter.  We need everything to get its grow on NOW so we can harvest it throughout winter/spring. If we leave it too late the plants/ seedlings will sit there and not grow and take up precious space not doing anything…which might seem not such a worry but on our scale and with our intensiveness this is a factor we try to eliminate as much as possible.  If you can hear a thread of anxiety running through my words you’d be completely correct.  As much as I know we do as much as we can; and every year (remember we only get one crack a year at each season!) we improve – these windows of transition are still tricky for us to juggle! There’s days I feel in the flow and then there’s days I try so hard to get my head around it that I think I’m actually ridiculously unproductive which elevates any overwhelm I already have lurking in the background!! We have a massive to-do list that lives on a white board in the shed and is pretty much our brains combined into gung hoe…sometimes i find it helpful and at other times its just TOO MUCH! as pictured here 😉

Ah well…is life, no?  We’re never completely ‘all over it’ are we, and as I heard in a podcast interviewing Mary Oliver recently, she mentioned how important it is to leave space to accommodate chance… I do believe that if we so perfectly organise our lives there is no chance for the unknown and spontaneous, and indeed isn’t that what breathes life into our steps?

The magpies are swooping out of a big gum I sit and type under, they’re singing and uplifting the spirit.  As the seasons roll on by we see the transition – the garlic is all mulched its strong green leaves are poking out of its bed of straw…and in the same moment growth has slowed and it is harder to get the mass bulk we need for boxes, caterers, cafes and restaurants so there is a glimmer in the distance of Sas and me too slowing down.  We will finish our seasonal boxes in early June for a few months, (but still continue with wholesale) so we can bunker down with the season and take stock, regain energy needed for spring/summer/autumn.  We will start with the morning sun soon rather than meeting with the moon at the beginning and end of our days, yay!

As a celebration we are holding with Ant (from Tellurian Fruit Gardens) a casual farm tour and shared potluck dinner with members of our hybrid CSA box scheme on Saturday 8th June. We will be sending out invites to everyone who has eaten and travelled the seasons with us via the electronic mail – via mailchimp – so keep an eye out y’all – and often Mailchimp can go into junk or promotions folders – so please keep an eye out in these too, we don’t want anyone to think they haven’t been invited!!! There is a registration for the event (in the email you will receive!) so we can make sure we have enough seats, toilets, water and parking space so make sure you sign up if you’re intending on joining us 🙂


We are so grateful for those in our community who support us and what we’re aiming to do in building stronger, local food systems and building soil. We understand that it takes a certain amount of understanding and tweaking of what we mostly call ‘normal’ life to live in sync with the food we have available to us in each season as its so easy to not live this way.  So in celebration of you, and for for us to celebrate the earth and everything that comes from it, we would love to show you with a short tour where the food is grown and any questions you have, and then sit around a fire, or in the shed and do what people have done for millennia by celebrating with food, together. Pretty simple, but generally it’s what is the golden ticket we reckon. 

So with that, may you be enjoying these cooler days of green and red and brown and gold and be reminded of this wisdom so beautifully penned by Wendell Berry from his poem Rising : (bearing in mind man equals all peoples 🙂 

But if a man’s life 
continues in another man, 
then the flesh will rhyme 
its part in immortal song. 
By absence, he comes again. 

There is a kinship of the fields 
that gives to the living the breath 
of the dead. The earth 
opened in the spring, opens 
in all springs. Nameless, 
ancient, many lived, we reach 
through ages with the seed.

In peace, Mel (and Sas)

April means garlic…

April means garlic for us and the anniversary of our time growing at Mt Alexander Fruit Gardens. In theory garlic is the last of our autumn and winter crops to go in the ground, but in reality it’s one of the many things we’re rushing to get in the ground while there is still some warmth to the soil and the weather isn’t either too blisteringly hot or too freezing cold. Next week, we will be planting out our fifth crop of garlic as Gung Hoe Growers.

We’ve carefully saved our best garlic from the crop we pulled out in November 2018 and this will be what we plant out next week in our beds, which have housed beans all summer. Over the past 5 years we’ve repeated this process so that slowly over time the garlic we grow is really well acclimatised and suited to our specific little patch of land and climate. We’re also going to try planting a later-maturing variety of garlic, which our lovely friend Darren from “Two Good Acres” in Yapeen has kindly offered to give us some of. That way we can extend the harvest and storage of our garlic crops over a longer period of time.

If April is Garlic, than March is broad beans (and everything else). Most of our brassicas (Cauliflowers, Broccoli, Brussels, Kohl Rabi, etc.) got tucked in in February along with the winter greens (Escarole, Radicchio, Endives), leeks and spring onions. After visiting Days Walk Farm and picking up a few good new tips and with the wonderful volunteer help of Marty, Cara and Kya, we planted out our broad beans in what was the Okra row. Rather than pull the okra plants out, which are still spitting out the occasional okra, we decided to leave the plants in the ground and plant the broadies in around them. Our idea is that as the broadies grow we’ll be able to continue to harvest the okra, and they may even be nursed through the winter with the frost protection from the broad beans. That means we don’t have to lose all the good soil biology that’s clustered around the roots of the okra or disturb the soil too much. Bit of an experiment, but that’s how we like to roll.

Last year we were still harvesting tomatoes and eggplants in late May. It was a lovely long (proper) autumn. This year, we haven’t really had an autumn, it feels like it’s gone straight to winter. We’ll be ripping the tomatoes out in a week or so and making way for more winter crops like onions. Farming teaches us to be creative with whatever the weather and natures presents to us and try and make the best of it. It’s a humbling place to be, and a constant reminder that despite what we tell ourselves, we really cannot control anything in life. 

Grow well,

Sas (and Mel)

Time to Bud…

It comes around so quick. Amidst the busy-ness of summer harvest time we somehow find time to kneel among our beautiful seedling root stock nursery and imagine the varieties they will one day be. It’s a little bit Frankenstein, a little bit God, to change the destiny of these wee trees and transform them into the varieties of juicy, tasty fruit we want them to be. But that’s how it works. If we let the trees that we’ve grown from seed or cutting grow to maturity, sure they will fruit, but the fruit will likely be small, not very tasty or both! In the case of citrus and plum seedlings, they will most likely be extremely spiky too! 

That’s where summer budding comes in. By budding we can add one or more know varieties of fruit cultivar to the seedling rootstock. That’s where the Frankenstein thing comes in. You have to have a surgeon’s precision (and ideally over 50 year’s experience like Merv) to cut the fine incisions in the bark of the rootstock trunk (which by now is about the thickness of your index finger), just big enough for the bud to slide in and get taped on. Once the sap starts to flow and join the new bud onto the original rootstock tree then we have success, but if our cuts are a bit outta whack, the bud a bit big or dry, or the season too late then we have to wait again until spring to graft and try again.

February is the ideal time for budding. The rootstock trees are as big as they’re going to get (more or less) and the sap is still flowing, so happy unions between bud and tree can happen. Once the trees start to slow down for autumn and their winter hibernation, then the bark wont ‘lift’ anymore to receive a bud. This week, we (Merv, Katie and Sas) started our summer budding on the peaches. With freshly sharpened knives in hand we budded about 150 trees of all sorts of varieties of peach and nectarine. The rootstock trees we’ve grown from seed we saved out of last year’s bottling adventures. If the buds are successful, the trees should be ready to plant out in winter 2020.

It’s not the most glamorous or elegant activity, spending hours on your elbows and knees carefully slicing open small trees. But it is so incredibly interesting to see how the trees grow and learn about all the different varieties and experiment with different techniques, such as multi-buds on single trees. If we’re creating monsters, at least they’re edible monsters!!!

Grow well

Sas