Our story
Three of us, two hills, one garden
Our place sits in the hills of border country, where Victoria leans into New South Wales and the frost sits silver in the gullies until mid-morning. It's not an easy climate — summers that crack the clay, winters that blacken anything tender — but it's an honest one, and it grows vegetables with real flavour: tomatoes that taste of heat, brussels sprouts sweetened by frost, garlic that keeps a kitchen going half the year.
We're not a big operation, and we're not trying to become one. We're three people, a couple of acres of intensively planted beds, a packing shed, a pottery wheel, and a ute.
The three of us
Craig
The old hand
Craig has farmed this country most of his life, and spent a good chunk of it unlearning the chemical habits he was taught. These days he's the one who reads the sky, fixes the pump, knows which gully frosts first, and drives the Thursday delivery run with the radio on.
Tina
Packing shed & pottery wheel
Craig's daughter. Tina runs the packing shed, writes the weekly notes and menus, and answers your emails. The rest of the time she's a potter — her studio shares a wall with the seedling house, and the clay in our name is hers. Subscribers get first dibs when a kiln load comes out.
Matt
The grower
Tina's partner, and the reason there's anything in your box. Matt plans the successions, raises every seedling, and does most of the growing — by hand, with a broadfork and a wheel hoe. He'll happily talk soil biology at you for an hour if you let him. Please let him.
How we grow
Small on purpose, gentle by design
We grow organically and by hand: no synthetic sprays or fertilisers, no tillage beyond a broadfork, beds fed with compost we make ourselves. The polytunnel stretches the seasons a little; the frost does the rest of the scheduling.
Low-impact isn't a slogan here so much as a description of the machinery list. Water comes off the shed roofs and a small dam. Packaging composts. The delivery run is one ute, once a week, kept short.
Being small means we'll never do everything — but everything we do, we can stand behind, and you can come and see it. We hold an open morning every season; subscribers get the invite first.
Come eat with us
When you subscribe, you're not buying vegetables from a warehouse. You're eating from one particular garden, in one particular valley, grown by three particular people.
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