Lets get Frank….

Frank and his son Michael have been running a local sawmill on top of a hill just West of Bermagui for over 30 years. But in recent times, the demand from the local community for growing has outstripped the call for cutting down. They are transforming their timber mill by surrounding it with lush and productive gardens producing seriously good veggies for sale.

Frank and his ribbons

Frank and some of his Cobargo Show awards.

Frank and Michael enter the best of their produce in the Cobargo Show each year. There’s actually a pile of award cards in Frank’s hands above, and if you look closely, along with great veg, the ribbon over Frank’s left shoulder is for “Best Packet Cake” – versatile guy.

Michael with some new plantings.

Michael with some new plantings.

Snails and other pests are apparently not a problem, and if something comes along it’s manually removed and squished before it gets out of control. Lots of bird life helps with pests, and companion planting, and rotating different plantings are, “….you know, just common sense,” confide the gently spoken pair.

The mill track

The mill track

Totally organic, the only input into the vegetable gardens at Frank’s is some saw dust, and loads of cow manure. In fact the soil is amazingly full of organic matter, and free of pest and disease.  I suspect the hill top position with great drainage and fresh South Coast air flow all around helps the garden to thrive as well.

View from the hill.

View from the hill.

Michael’s yellow tomatoes are famous in town, as well as at the Bermagui Markets each Thursday afternoon, and just as sweet and juicy as their more popular red cousins.

Frank and Michael.

Frank and Michael.

Frank might say growing good food is ‘common sense’, but not many would agree with that.  Those who’ve given it a go know it takes planning, caring, thoughtfulness, passion, dedication and lots and lots of hard work.

Tomato abundance.

Tomato abundance.

In fact, it’s like any flourishing marriage I suppose.  With their incredible humility, I have no doubt that Frank and Michael’s successful relationship with the food they’re growing is all about commitment and patience.

Bringing the bees.

Bringing the bees.

…and it’s beautiful to witness….

Pumpkin hiding.

Pumpkin hiding.

….and not very common at all really. XO

What’s going on?

Another summer draws to a close, and it’s been wet and mild and of course, presenting a whole lot of wonderful, life changing experiences! Here’s another pictorial look at what has kept us busy over the last couple of months…

Warming conversation.

Warming conversation – preparing for bush fire season.

Lambs arrival.

John Walker delivers our new sheep and lambs…..

Our first batch of meat chicks arrive.

Our first batch of meat chicks settle in…..

Ginger joins the family....

Ginger joins the family….

Flooding rains.

Flooding rains…..

Little boys enjoying the swollen river after rain...

After school swims in the swollen river…….

An excursion to Goat Hill Farm hazelnuts...

An excursion to Goat Hill Farm hazelnuts…

Lunches with special people...

Lunches with special people

The building of, and .....

The building of, and …..

....planting of the new kitchen garden at the local school...

….planting of the new kitchen garden at the local school…

Sweet Home Cobargo moves up the hill to a lovely new premises....

Sweet Home Cobargo moves up the hill to a lovely new premises….

Meat chicks growing happily....

Meat chicks growing happily….

A new workshop space....finally!.......

A new workshop space….finally!…….

Abundant growth.....

Abundant growth…..

and spectacular skies.

and spectacular skies.

One glorious summer, and so many wonderful blessings. The first lot of veggies are ready for harvest, so stay tuned. 🙂

 

 

 

 

A special Aude autumn

I should never leave it so long for an update here – too much going on! March brought with it a very special visitor from France, and so many wonderful events, we’ve barely sat still.   So here is a photographic summary, starting with the harvest of our beautiful (if only ornamental) corn…

Corn Painted Mountain

Corn Painted Mountain

…the beginning of the wonderful John Blundon’s passionate restoration of our century old shed…

Stage 1 of shed renovation

Stage 1. Removal of the west wall to reinforce the stumps, jack up the bowed frame and trim and replace the enormous wall panels.

…the very well attended, inaugural monthly Cobargo/Quaama Food Swap at the beautiful home and garden of River and Tammy…

Fabulous coloured carrots

Fabulous coloured carrots

Fabulous Food Swappers!

Food Swappers!

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The super resourceful Cornelia showing off banana leaves and fresh lemon grass, (and you should try her home made Indian style ice cream…OMG!)

…a first experience with fresh roasted chestnuts…

Peeling roasted chestnuts for creating creamy chestnut soup (Tilba Jersey creamy of course!), French style - amazing!

Aude peeling roasted chestnuts for creating creamy chestnut soup (Tilba Jersey cream of course!), French style – delish!

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and experimenting with stir fried kale, Bangalay Bend garlic and roasted chestnuts – tasty and super nutritious.

…a visit to the Tilba Jersey Dairy…

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Our friend Aude enjoyed visiting an Australian dairy, having grown up on her family’s dairy in France. The difference between here and there? Apparently nothing. (Do cows ‘moo’ in French?)

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Heading back to the paddock after milking

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Waiting for spilt milk

…the sharing of abundance by Gary and Francis from The Rusty Fig Winery

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Tom and Aude crushing grapes ‘au naturel’.

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The resulting syrupy sweet juice from the chambourcin grapes – yum!

…a lesson on harnessing heavy horses for field work…

David and his Belle

David in the Yowrie Valley, with his Shire horse, Belle, in training for work.

Tom walking behind Belle in her harness - practicing for the real thing one day.

Tom walking behind the young Belle in her harness – practicing for the real thing. One day she will pull the cart and furrow.

…a crash course in evaporative distillation…

David loading the still.

David loading the still with Eucalyptus leaves.

David's still

Showing off his handiwork – although he has commercial grade, stainless equipment, David loves to use the still he built himself.

"....and the oil/water mix comes out here..."

“….and the oil/water mix comes out here…” David sells his pure Eucalyptus and Lavender oils around the district, including at Sweet Home Cobargo.

…a great big Diamond Python in our trees, and not-so-welcome slithery visitor in the chook house…

Red Belly Black visitor

Red Belly Black

…and Aude’s leaven creating beautiful loaves and Easter Buns.

Aude's first lovely loaf.

Aude’s first lovely loaf.

So now as April draws to a close and we are lighting the fire, and the growth of the grass (and weeds), starts to slow, we are reflecting on, and enormously grateful for the abundance of good food, good people and good learning.  Some people leave a lasting warmth and impression though, and although she has moved on, we all really miss Aude.

Tim and Thea’s dream

Tim and Thea moved to the Bega Valley almost 2 years ago. As Tim is originally from the NSW North Coast, and Thea from Melbourne, they spent some time researching different ares before they chose to set up their dream farm on 25 acres just North of Cobargo.

Tim in the first 'patch'

Tim in the first ‘patch’

With a landscape management and conservation background, Tim also has 10 years experience working in bush regeneration, but his and Thea’s dream is to grow food. Good food and lots of it.

Young celeries

Young celeries

Once they chose their ideal property, they set about choosing the best sites for vegetable plantings, and setting up irrigation from the property’s 3 dams.

A live-in helping hand

A live-in helping hand

Their friend Jeremy has recently joined them in their venture, and gutted and refitted a sustainable home for himself out of an old caravan parked near the house.

Insect attractants...

Insect attractants…

Tubs of worms

Tubs of worms

Passionate about permiculture principles and growing organically, the pair employ every trick they can to maximise the productivity of their farm, including worm farms and compost that they create from piles of wood chip and fish waste that they pick up from the wharves at Bermagui.

Tigerella tomatoes

Tigerella tomatoes

They raise all their own seedlings from seed they collect in Thea’s very impressive collection which lines the shelves of a dark hallway in one wing of the house.

Seedlings

Seedlings

They have chooks and goats, including a kid that Thea has been given to hand raise, destined for the table down the track.

Thea and the kids

Thea and the kids

Both Thea and Tim work a few days per week off the farm, but their next commercial plot is being prepared now to increase their growing capacity, and they aim to become certified organic growers, at which point they will have to decide on a name for the venture – which dinner conversations have narrowed down to three possibilities….still ‘hush hush’.

A very cultured Thea

A very cultured Thea

Extremely resourceful and abundantly enthusiastic, Thea makes her own sour dough bread, kombucha tea and delicious flavoured kefir – which I can vouch for on several occasions now. No doubt helped by her Greek background, her baklava is renowned in Sweet Home Cobargo, a local cafe where she helps out in the kitchen.

The orphan kid

The orphan kid

It’s early days, but they are delivering produce to several local customers, and the ideas and passions for their project are endless. Watch this dream come true.

Bangalay Bend Garlic

Dignams Creek is tucked away off the Highway between Cobargo and Tilba Tilba and is home to the NASAA certified organic farm, Bangalay Bend.

Dignams Creek

Dignams Creek

Driveway to the 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.

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The farm’s beautiful anti-aviary

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.

Mark in one of the garlic drying sheds

Mark in one of the garlic drying sheds

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.

Bangalay Bend Garlic

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The second drying shed

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.

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The aerated compost tea ‘brewer’

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.

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A sample of Didi’s carefully created biodynamic preparation

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.

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Chooks at work in the enclosed vegetable garden

The resulting product, when the hides are uncovered just looks delicious!.. and the results of its application on the gardens speak for themselves.

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Espaliered Satsuma Plums

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.

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Pomegranate

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.

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The gorgeous Layla

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 bangalaybend@bigpond.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.