We spoke with Rod Bruin, owner of one of our most respected organic farming operations, Summit Organics, to find out what he’s planting right now—and how the very formidable Bruin family is preparing for climate change and looming fuel shortages.
It’s very much a family affair. Rod is often strategising behind the scenes, while his wife Tanya—the pocket rocket of the operation—keeps everything moving, and their son Ryan holds the front line at the markets and on the farm.
As the cooler months set in, Rod says the focus shifts back to seasonal staples. “We move away from tropical crops and back into the leafies—silver beet, spinach, and coriander,” he explains. Onions and leeks are being planted now for later harvest, while brassicas like broccoli, broccolini, cabbage, and cauliflower are on their way. Peas are thriving in the cooler conditions, while basil and tomatoes continue under protected indoor systems.
With increasingly unpredictable weather systems, the Bruins are moving more towards growing under cover. Their use of greenhouses, shade systems, and overhead cooling sprinklers helps protect crops from extreme heat and stabilise growing conditions year-round.
When it comes to diesel and fuel use, organic farming gives them an advantage. They rely less on heavy inputs, and their travel miles are short, servicing local farmers markets rather than long supply chains. That local focus not only reduces fuel dependence but also strengthens food security within the community.
Despite rising costs and uncertainty, Summit Organics remains resilient—demonstrating how local, family-run farms can adapt and continue to supply fresh, organic produce in a changing world.
Find Summit Organics Every Tuesday at New Brighton Farmers Market and every Friday at Mullum Farmers Market from 7am – 11am
