Victoria / NSW border country
Vegetables with a season,
grown by hand, by a family.
A weekly box of organic produce from our little market garden — picked the day before it reaches you, packed in compostable packaging, changing with the seasons. Cancel any time.
Organic & low-impact
No sprays, no synthetic fertilisers — soil first, always.
Grown by hand
Three pairs of hands and no machine bigger than a wheelbarrow.
Compostable packaging
Every box, bag and tie can go straight in your compost.
Cancel any time
Weekly boxes, billed monthly. No lock-in, no exit interview.
Fresh this week
In your box — 6 August 2026
Deep winter doing its best work: sprouting broccoli at last, the kale sweeter than it has any right to be, and the first whisper of the hungry gap. Plus a soup that earns its bread.
- ✦ Purple sprouting broccoli — 1 bunch
- ✦ Cavolo nero — 1 bunch
- ✦ Savoy cabbage — 1 head
- ✦ Leeks — 2, the last big ones
- ✦ Carrots — 1kg, frost-sweetened
- ✦ Parsnips — 500g
- ✦ Butternut pumpkin — 1, from the shed
- ✦ Cured garlic — 2 bulbs
The boxes
One garden, three sizes
Every box is packed with what the garden gave us that week — which means it's always changing, and always at its best.
The Sprout
feeds 1–2 people
$45 / week
A generous week of vegetables for one keen cook or a couple.
Start with this boxThe Homestead
feeds 2–4 people
$62 / week
Our most popular box — a full week of dinners for a household.
Start with this boxThe Long Table
feeds 4–6 people
$85 / week
For big households, share houses and serious preservers.
Start with this boxEat with the year
The garden decides the menu
From our kitchen table
Cook what's in the box
Whole roasted cauliflower with lemon & garlic butter
The winter centrepiece. A whole head, roasted until bronzed and tender all the way through, carved at the table like it's Sunday.
Silverbeet & ricotta pie
The never-fail answer to "what do I do with all this silverbeet" — a crisp, buttery pie that freezes beautifully and converts silverbeet sceptics.
Winter soup for a clay bowl
Roast-pumpkin and leek soup, the one we make in the packing shed all winter. Named for Tina's bowls, which make it taste better. This is science.
Who grows your dinner
Craig, Tina & Matt
We're a three-person family farm in the border hills. Craig has worked this soil for decades; his daughter Tina splits her days between the packing shed and her pottery wheel; her partner Matt does most of the growing — by hand, in living soil, without a single spray.
Read our story
Eat what the season grows
Weekly boxes, monthly billing, cancel whenever you like. We only pick what we can grow well — boxes are limited each season.
Start your box