Josh’s philosophy is simple but powerful: ‘Grow soil before you grow plants. Healthy soil is the foundation – the plant is just the reward.’ He’s learned that understanding the biology at the root level is the key to thriving crops. While quick growers like lettuce, Asian greens and radish can be ready in six weeks, crops such as cabbage, garlic and cauliflower take five months of care. Planning ahead is vital, and now is the time to plant summer crops for a steady harvest.
While Josh nurtures the farm, Lynette turns their produce into flavourful, nourishing meals. One favourite is whole baked cauliflower: blanch briefly, drizzle with olive oil, season with salt, pepper, and dukkah, then roast until golden. ‘Dukkah has all the spices you need,’ she says.
Her chicken noodle soup is poured over freshly-sliced bok choy and tatsoi, topped with coriander and shallots, keeping the greens fresh and crunchy. Kale chips are a hit with the kids, bake at low heat until crisp and serve with a tangy tahini-yoghurt dip. For something vibrant, Lynette’s Asian-style coleslaw mixes green and purple cabbage, carrot, coriander, and Japanese mayonnaise with lime juice.
From cultivating living soil to crafting simple, flavour-packed dishes, Josh and Lynette have turned their love for fresh food into a thriving farm business.
Find Greens from The Farm every Friday at Mullum Farmers Market from 7am to 11am.