Dignams Creek is tucked away off the Highway between Cobargo and Tilba Tilba and is home to the NASAA certified organic farm, Bangalay Bend.
At the end of the track, Mark and Didi’s mudbrick home is nestled against the hillside, with sweeping views across their market garden paddocks, and up to Mark’s woodworking workshop.
Bangalay Bend is renowned for it’s great tasting purple garlic, and what Mark and Didi harvest here each November and December, is now shipped all around the country.
Picking the garlic when the soil is not too wet, and drying it correctly is critical to the production of a high quality product. The drying sheds have to be well ventilated, and fans help circulate air in this shed as well.
Like all agricultural businesses, growing garlic poses all sorts of challenges from Mother Nature, and Didi uses biological farming practices to help balance her soil, and grow high quality pest and disease free product.
Foliage of the Farm’s crops are sprayed twice each season with a tea brewed from lucerne, fish emulsion, worm castings, compost and seaweed extract.
As well as the foliar sprays, Didi sprays her soils with a biodynamic preparation which has been sandwiched between two freshly slaughtered steer hides and buried about 80cm deep for 9 months.
The resulting product, when the hides are uncovered just looks delicious!.. and the results of its application on the gardens speak for themselves.
Didi is particularly skilled in espaliering her many fruit trees, either vertically like this plum, or horizontally to maximise the fruiting of the horizontal branches.
It feels like a Garden of Eden visiting here, and to share a welcoming cup of tea on the verandah is to sit and soak up a wholesome, vibrant energy from all around you.
It’s absolutely peaceful. And if you want to share some of this beautiful place, you can buy Mark and Didi’s garlic directly via email@example.com, and they’ll post it to you, or it’s available at Sweet Home Cobargo, on the main street in Cobargo. See you there.