Meet our farmers
the beanstalk organic food works closely with a number of sustainable and organic farmers within the Hunter Valley. We strive to develop direct links between the farming communities and the urban communities of this amazing region. By supporting local farmers we are able to offer fair prices for their produce, cut down on transport costs and time and provide food to the Newcastle community that is affordable.
Meet some of our farmers by clicking the links down below.
| [Tilligerry] | [Earth Haven] | [Jacob's Ladder] |
Tilligerry Organic Produce
Location and growing conditions:
Tilligerry Organic Produce is situated in Salt Ash, Port Stephens (40 mins away from Newcastle centre). The farm is situated on the Tomago Sand beds on 60 feet of sand that lies on top of bedrock. Terry has had to add huge amounts of manure and compost to make this block of land suitable for growing his nurtured vegetables. He also grows citrus and has beautiful ducks and chickens proudly guarded by two Alpacas.
Why organic agriculture?
'I just love doing this'. Terry has always worked on farms. He's been on flower farms, cucumber farms, lettuce farms and even water 'farms'.
When working on a flower farm Terry was severely poisoned by the chemicals that were commonly sprayed on the flowers. The chemicals affected his breathing and muscle use. It took him 2-3 years to fully rehabilitate.
After this episode Terry moved away from flower farming. He recalls gardening as a child with his mother who never used chemicals, where there was no risk of poisoning. He decided to try gardening organically and started off with a 2x2m patch that kept on growing. Eventually he established a vegetable garden 10x20 m and loved it. 'Walking outside and picking a meal is pretty good!'
He slowly began to change over to Greenpatch organic seeds, discarding the conventional Yates seeds. After joining the seed savers group he started to reproduce seeds for them. Hunter Organic Growers Society and Greenpatch became interested in buying seeds from him. At this point Terry realised that having his own organic farm was financially viable.
After realising the long period between paydays if you're only growing seed, Terry started to put vegetables for eating in the ground. Terry is committed and passionate about organic growing. He and his wife now run a successful organic farm that distributes to over 12 wholesalers and cafes. 'I couldn't do this without my wife's help. It's just amazing how much work that I notice she does'.
Challenges on the farm:
Terry felt that it was easier to sell produce if the farm was certified organic. There was a lot of scepticism by customers when he wasn't certified as to whether or not he was being truthful.
While the farm does suffer from attacks of stink bugs, fruit fly and Xmas beetles (to name a few), the diversity of the crops means that pests have little opportunity to take hold and wipe out the farm as they often do on mono-cropping style farms.
The issue of too much and too little water is a constant concern for Terry. The farm is situated on the Tomago Sand beds on 60feet of sand lying on top of impermeable rock. This means that whenever it rains it's as if the farm is floating on water. During the cooler part of the year they then need to raise the soil beds so that the plants don't become waterlogged. An upside of this is that Terry hardly needs to irrigate at this time of year because the plant roots have a good supply of water. In the hotter months however the water table becomes very low and the high drainage ability of sand means keeping up the water is very difficult. It is made easier by mulch and compost. Terry started off watering twice a day, and since adding good amounts of both only needs to water once every two days.
The mainstream consumer attitude that organics is too expensive is also a constant challenge for Terry. He feels that on small farms it is very difficult to keep costs down, as the work is so labour intensive. 'If larger farms take into account fuel, equipment and environmental costs, the cost to the consumer would be much higher than me'
Future for the organic industry in the Hunter region?
'The Hunter Valley has been supportive of my produce'. Terry is in high demand. He has however been disappointed by customers who, he believes, are fuelled by their own business gains and choose to pay unfair prices to farmers to cut cost, not taking into account the real cost of growing top quality organic produce.
He feels that for organic principles to work properly, the organic industry should stick to small farming situations.
There are many hurdles to overcome for a farmer, especially an organic farmer, who are at the mercy of Mother Nature. The only way forward is if there is co-operation between the farmers and the consumers.
Agricultural irrigators are also put at the bottom of the list for water supply in times of drought. Terry feels that this is because it's easy and sometimes financially cheaper (in the very immediate term) to get crops from overseas.
The real cost of food:
'Gone are the days when consumers pay the real cost for food. If you put in the hourly rate on labour, food would be too expensive. Buying organic brings you close to paying for the 'real' cost of food'.
Terry feels that Australians as a whole take food for granted giving little energy and resources to agriculture. 'People are happy to buy 'no-name' food but who would think of putting 'no-name' oil in their car?'
Buying local also means that greenhouse gases are decreased and local money stays in the local region
Advice to potential organic farmers:
RESEARCH! find the best soil profile you can, especially as water issues are likely to get worse. Also make sure you read the fine print of the certifying body's regulations. They have become more and more complicated and filled with red tape as they continue to move away from small farms to cater for the larger businesses.
Michael Champion
Michael Champion runs Champion’s Mountain Organics.
Location and produce grown
Champions Mountain Organics is one of the closest organic farms to the
Sydney CBD. They have been certified organic for over 15 years and
specialize in a range of leafy greens and some herbs. Their our main lines
arebok choy, tat soi, rocket and a over a dozen types of lettuce,
which they sell whole, or when picked young, goes into a salad mix. They grow and supply a variety of other vegetables, which vary according to
season and demands. They have been providing the beanstalk organic food since the early days.
Jacob's Ladder
Experience and Location:
Trish Wright from Jacob's ladder has been farming organically for thirteen years on a small farm located between Dungog and Patterson in the Hunter Valley
Why Organic?
Trish began by growing herbs organically because of her concern of the environment and thought the best product is one that is grown using sustainable methods. After contacting the Organic Herb Growers Association Trish spent two years in conversion to become a 'certified' organic herb grower. This 'daunting' and lengthy process meant Jacob's Ladder had to record everything that went into and out of the farm.
Produce grown:
The farm currently sustains seasonal vegetables and a small orchard including citrus and avocados. Also on the property is a commercial crop of garlic (an acre) and fifty hens whose eggs are classified as 'organic free range'. Getting the eggs certified is a separate lengthy and expensive process, as is the small stud of cattle, which, although treated organically have not been classified and as yet are not for sale.
Growing conditions:
The climate is fine but 'perennially in drought'. Jacob's Ladder sits on top of a hill, which gives it the advantage of more cloud cover and extra rainfall. Positioned on a volcanic rim, the basalt soil, as a result of using organic principles, is rich in microorganisms, has high humus and reasonable acidity. Trish constantly adds compost and lime to the soil but states that Australia is not an ideal farming country.
Challenges on the farm:
Farming organically means pests are managed differently. Trish believes it is about attitude, ' It's the way you look at it. You don't look to control, you learn to live with them, and you have to find a balance'. She uses nets to keep the birds out but explains when there is a pest problem, like last year's snail population explosion, she looks to see what is out of balance.
When Trish first started with the farm she would receive the odd comment about her organic methods failing but these have lessoned over the years. Trish says about her farming principles 'I don't try to preach. This is the way I want to do it.'
Advice to others:
When asked what she would advise other people wishing to go into organic farming she believes that you do it for the lifestyle, not the money. Trish believes if you want to go into organic farming you must do it with great commitment to the organic cause and the environment, otherwise the temptation to waver would be too great in times of hardship.