Fruit, vegetable and market garden directory

Choku Bai Jo, North Lyneham and Curtin
The Pentony family have been selling chemical-free vegetables in Canberra for over 10 years. They have a passion for selling fresh produce direct and so have established the shop as a farmers’ market six days a week.

Also look at NSW producers.

Adsum Farmhouse, Glenlyon
On a two-acre property, Edward Benedict and Fiona Buchanan grow seasonal fruit and vegetables for themselves, and sell the excess to the local community. Including the soon famous Glenlyon pickle. Tip by Justin Walsh.

Beechworth Natural Farm, Beechworth
Patrick and Ada Mickey grow seasonal vegetables and seedlings using biodynamic methods and preparations. The farm is certified Demeter biodynamic in-conversion. Tip from @radgrowers

Blue Tongue Berries, Seymour
Nick Bray and Cynthia Lim produce blueberries and vegetables, chutneys and preserves. With a view to self-sufficiency, they produce their own food, power, water and fuel for heating. They’ve recently completed a strawbale house, open as a B&B. They also run the local farmers market and the food exchange.

Captain Creek Organic Farm, Blampied
The May brothers and their families grow certified organic fruit and vegetables in rich volcanic soil. Revegetation, reorientation and resilience characterize the multi-generational farm; the box schemes service local and metropolitan markets. Tip from Justin Walsh.

CERES Fair Food, Northcote
CERES is a non-profit food delivery service that pays local growers a fair price. First, they sell what they grow on the CERES Organic Farm; second, they buy from backyarders; third, local farmers and fourth, they carefully source from wholesale agents.

Crisp Produce and Preserves, Bendigo
Simone Lukacs is a market gardener, hobby orchardist, artisan preserve maker, and sourdough adventurer. Her micro CSA feeds eaters with an array of vegetables and freshly baked bread.

Daylesford Organics, Musk Vale
Bren and Kate run a certified organic mixed farm focusing on sustainability and biodiversity. Working with the seasons, they produce up to 40 varieties of apples, hazelnuts, berries, and a range of vegetables, often with several varieties of each. Tip from Justin Walsh.

Day’s Walk Farm, Keilor
Just a day’s walk from Melbourne, Paul Miragliotta grows vegetables in alluvial and volcanic soil. The crops include broad beans, Asian greens, broccoli, leafy greens, radish, herbs, beetroot and tomatoes. Young and full of beans, he co-founded Farmer Incubator, to grow new growers, and Pomodoro People, a pick-your-own heritage tomato farm.

The Greenacre, Apollo Bay
Jodie Lawson supplies local eaters with veggie boxes containing washed salad greens, a bunch of herbs, and a selection of seasonal vegetables grown using organic methods, picked and delivered at peak ripeness and freshness.

Greenwood & Grogan Produce, Allan’s Flat
Tamsin Greenwood and Matt Grogan run a biodynamic market garden in North-East Victoria. They market through a CSA box, providing good food to locals. They are passionate about soil health, cultivating community and renewable energy.

Grow Lightly Connect, Korumburra
Gil and Meredith Freeman provide weekly boxes of fresh, locally grown fruit and vegetables to South Gippsland. They encourage local food production using organic methods and by facilitating distribution, thus reducing food miles. Tip from @Pennyfay64

Grown and Gathered, Tabilk
Matt and Lentil grow seasonal, organic vegetables and fruits and deliver to their customers in Melbourne. On the trip back they fill the van with other peoples’ waste that would otherwise go to landfill. They compost it, putting back in the soil, the nutrients they pulled out.

Gunghoe Growers, Harcourt
Sas Allardice and Mel Willard leased land from Mt Alexander Fruit Gardens to create a small, diverse, intensive market garden. They supply fresh and vibrant produce to the local community.

Happy Underground, Yackandandah
Lauren and Chris hold a Friday weekly market selling their utterly awesome, hand-tended produce for hyper-local eaters. Tip from @radgrowers 

Harcourt Organic Farming Co-op, Harcourt
Hugh and Katie Finlay have grown much delicious organic fruit in their time, but recently they've cultivated a co-operative of regenerative farmers on their land. Tip from Justin Walsh.

Heirloom Naturally, Mansfield
Simone Boyd and her husband Cam specialise in growing old heirloom vegetables and microgreens, nurtured by hand from heirloom seed, grown in the field using organic principles and hand harvested to order. They are committed to no till, no tractor and no synthetic inputs to ensure a living and vibrant soil structure, which in turn produces quality, nutritious and unique vegetables. Tip from Pauline.

Henry’s Harvest, North Wangaratta
Growing heirloom, open pollinated seed from independent seed producers, Jack Herry encourages soil life with gentle organic inputs, minimal mechanical tillage and cultivation. Tip from @radgrowers

Joe's Market Garden, Coburg
Melbourne’s last surviving inner city market garden, this two acre plot has been farmed continuously by Chinese and Italian gardeners for over 150 years. Under the guidance of Joe Garita, CERES began growing certified herbs and vegetables here, to fill the veggie boxes at CERES. Tip from @Mei

Kinsfolk Farm, Moriac
Brydie Cotter and Tom Gaunt grow 40 delicious varieties of vegetables to sell direct to their local community. They use minimal tillage, feed their soil with compost sourced locally and rotate their crops when applicable.

Little Feet Farm, Gladysdale
Stu Ryder and Luna White grow heirloom vegetables in their market garden, picked on the day for their CSA subscribers. They cultivate healthy soils with careful tillage, diverse crop and animal rotations, green manure crops, compost and compost tea and organic fertilizers.

Mannagum Farm, Buln Buln
Lynda and family’s small, mixed farm produces a wide range of berries, vegetables, fruit and nuts in an agro-ecosystem system that includes cattle, sheep, horses and poultry. The season begins in November, with blueberries, raspberries, and strawberries, and red currants in time for Christmas. Summer vegetables, apples and plums are followed by hazelnuts in autumn. NASAA certified organic.

Melbourne Food Hub, Alphington
Over 40 different species of vegetables and herbs have been planted so far on this urban farm. They plant in wicking beds so the produce is grown above the old tip site.

Mossy Willow Farm, Mornington Peninsula
Trees and other perennial plants are central to their farmscape and provide animal habitat, windbreaks, forage, financial income and beauty. Their production methods are based around our strong belief in creating living soils. One method they use to encourage such soil health is called ‘no till’ farming. The farm is a Small Giants social enterprise. Tip from @Mei

Mount Franklin Organics, Mount Franklin
Florian Hofinger grows heirloom tomatoes, culinary herbs, berries and a range of vegetables. He drip irrigates the gardens and fruit trees using passive solar power. Tip from Justin Walsh.

Murmungee Basin Produce, Murmungee
Bernie is focused on increasing soil health, improving the water cycle and increasing biodiversity on their farm. They grow seasonal vegetables without the use of synthetic pesticides, herbicides and fertilisers. Tip from @radgrowers 

Nania Permaculture, East Gippsland
Kate and Jerim are proud first generation farmers living off grid on 110 acres, powered by solar and collected rainwater. They deliver seasonal vegetable boxes to Melbourne, grown without the use of synthetic fertiliser or pesticides.

PEACE Farm, Yarra Junction
Permaculture, Education, Art, Community, Enterprise is a small permaculture farm. Join the CSA to receive a veggie box containing a diverse range of vegetables, for money or labour. You can partake in farm activities, seasonal celebrations and other events.

Peninsula Fresh Organics, Baxter
The fifth generation market gardeners specialise in heirloom vegetables, picked the evening before market to ensure freshness. Some of their specialties include the heirloom carrots, beetroot and radish.

Rémi's Patch, Willowmavin
Originally from France, Remi is passionate about growing quality, organic, fresh, seasonal vegetables and nourishing his local community.

Save Our Soil, Kyabram
Mark Rathbone’s father started one of the first biodynamic dairy farms at Kyabram in 1965. In 2009 Mark decided to diversify into herbs and vegetables instead, which is what he now grows. He is keen for people to discover the taste and quality difference.

Somerset Heritage Produce, Seymour
Robbie Keck believes in keeping the soil healthy to grow healthy plants. Vegetables grown range from Japanese turnips to purple carrots, kale to peas, about a dozen different heirloom tomatoes and staples like garlic.

Spoke and Spade, Melbourne
Currently growing with organic principles in Heidelberg West, Heidelberg and Ivanhoe, Sim curates produce boxes with farm produce, extras from organic or biodynamic farms and on occasion, foraged fruit.

Spring Creek Organics, Navigators
David and Lisa Tatman produce a variety of vegetables: spaghetti squash, leeks, parsnips, swedes, daikon, tomatoes, and more at their A.C.O. certified organic farm. They regularly attend farmers’ markets and also sell at the farmgate.

Strettle Street Market Garden, Thornbury and Fairfield
Fresh food loving friends garden in the yards across two residential properties where they produce enough food to meet orders. They practice a carefully-managed crop rotation cycle and use interplanting to help manage pests.

Thriving Foods Farm, Koo Wee Rup
Paul Watzlaff and Clare McCulloch produce a wide variety of vegetables and herbs on their small, market garden. They use a combination of organic and permaculture farming techniques. “We don’t use any sprays or chemicals whatsoever on the farm so everything needs to be weeded diligently by very helpful hands,” Clare added.

Timbarra Farm, Yarra Junction
Chris Brock grows a wide range vegetables and fruit – carrots, beetroot, radishes, beans, basil, cabbages, zucchini, spring onions, strawberries, redcurrants, Brussels sprouts, Kiwi fruit, tamarillos, pumpkins and more – and sells them at farmers’ markets and through seasonal boxes.

Transition Farm, Mornington Peninsula
Over 150 varieties of fruit and vegetables are grown on the farm. Peter Carlyon and Robin Koster-Carlyon’s methods build the life of the soil with biodynamics, composts, green manures and livestock. They supply produce in a weekly box, delivered within a day of harvest.

Blue Dog Farm, Dayboro
Jacki Hinchey grows from locally sourced seed; the seeds are organic, open pollinated and often heirloom. Her market garden is tended entirely by hand. She doesn’t use synthetic pesticides, herbicides or fertilizers, just lots of compost.

The Falls Farm, Mapleton
Ben and Jess take a biological farming approach to food production. This means they respect the natural processes in the farm and surrounding environment in order to yield top quality and nutrient dense foods, provide a viable living and sustain long-term productivity.

Food Connect, Brisbane
Robert Pekin, Emma-Kate Rose and team supply local, sustainably produced food to the community in South East Queensland. Their produce comes from farmers living within a five-hour radius of Brisbane who are paid a fair price for their work and encouraged to use sustainable farming methods.

Hillfields Farm, Ipswich
Dan and Melissa grow over 50 varieties of vegetables for their CSA program. They only use organic inputs and never use synthetic herbicides, pesticides or fertilizers. With the exception of storage crops, our produce is harvested within 24-48 hours of members receiving it.

Lot 81 Microfarm, Ferny Hills
Farmer Liam is growing food on a small scale, without the need for synthetic chemicals , heavy machinery, habitat encroachment or long distance hauling. Lot 81 is essentially turning lawns into food. Liam grows it, sells it, direct from the farm.

Neighbourhood Farm, Oxley
Micah Oberon and Matt Bakker use bio-intensive small scale market gardening methods with a focus on minimal tillage and healthy soil biology. They use compost, natural minerals, green manures and rotational plantings to create a productive system. Their farm stall operated on Friday afternoons, just 400 metres from their farm.

New View Farm, Stanthorpe
Holly and Justin aim to improving the health of the soil through the use of compost, cover cropping and crop rotations on their five-acre farm. They grow a variety of fruit, vegetables and edible flowers for local eaters.

Sandy Creek Organic Farm, Beerwah
This CSA farm is in its 14th year of growing more than 50 varieties of vegetables, herbs, spices and fruits for its members. Les and Marji Nicholls believe the quantity and quality of their produce is a reflection of growing locally, seasonally and with healthy soil.

Symara Organic Farm, Stanthorpe
Ray and Samantha Palmer grow quality organic food sustainably, for their local community. They love heirloom varieties for their flavour and each variety has different qualities; after all variety is the spice of life!

Pantry produce: Sovereign Foods

Amblemead Produce, Mount Gambier
James and Lesley are passionate about growing seasonal vegetables using best practice weed and pest control, organic fertilizer, and saved heirloom seeds.

The Food Forest, Gawler
A lifelong project for Annemarie and Graham Brookman, The Food Forest is a permaculture farm producing 160 varieties of organically certified nuts and fruit, and a wide variety of vegetables and herbs. Crops include feijoas, sapotes, pomegranates, apricots, pistachios and the Illawarra Plum. Tip from @Spooky_girl.

Heirloom Harvest, Tooperang
John and Tara select seed lines for the best traits to continually improve the genetics. They grown and sell vegetables in their organic (in conversion) market garden and also the same seeds. Tip from Amanda.

Village Greens, Willunga Creek
Embedded in the Aldinga Arts Ecovillage, Nat, Claudia, Lucy and Ellie work a permaculture-inspired market garden to produce a wide array of vegetables, including tomatoes, cucumbers, zucchini, cabbage, lettuce, salad mix, beetroot, onions, garlic, basil, kohl rabi, carrots, broad beans, capsicums, spring onions, and beans.

Wagtail Urban Farm, Mitchell Park
Led by Steven Hoepfner, the urban farm grows a range of vegetables, with an emphasis on delicious, colourful salads, Asian greens and fresh herbs.

Merri Bee Organic Farm, Nannup
The Permaculture has been developing slowly for 25 year, home to Stewart Seesink, Bee Winfield and their son Lee. They produce an array of fruit, nuts and vegetables.

Roly Poly Farm, Harvey
Dec and Mel produce high quality, seasonal vegetables, year-round 2 hours south of Perth, Australia. They use organic methods; hand tools; and a whole lot of love to grow food, soil, community and ecology.

Break Creek Market Garden, Bream Creek
On land donated by a local farmer, the community catch up, and produce organically grown fruit and vegetables to feed themselves, and local restaurants. The social enterprise also redistributes locally grown produce and improves food literacy.

Channel Living, Woodbridge
The organisation has weekly boxes of fresh, organically grown produce, mostly grown south of Kingston. They support local farmers to grow food for local consumers, re-establishing the link between farms, farmers and the community. Tip from @foodconnect

Clifton Farm, Huonville
Since 2008, David and Melissa Frankcomb have been producing high quality, sustainable food using organic permaculture principals. You can pick your own cherries or forage for hazelnuts. They also grow peas, apples, garlic and potatoes.

The Early Bird Market Garden, Cygnet
On a two-acre block, Jenna and Zeb grow a variety of vegetables for seasonal boxes for Hobart locals. They mostly use hand tools, never use harmful pesticides or fertilisers and say no to single use plastics.

Eatem Organics Food, Lonnavale
Pete, Prue and the de Vries family have been growing organic produce for the past 22 years with certification for the past 15. Their market stall is supplemented with produce from other certified organic farmers; they also have a home delivery service. Tip from @JoHCook

Fat Carrot Farm, Ouster Cove
Briony Robertson and Stan Robert run a 1/2 hectare market garden and fruit orchard integrated with free range poultry. They mostly supply restaurants but also feed the local community via a vege box subscription.

Feldsfarm, Bagdad
Chefs Mickey and Lauren Layfield have moved to small market gardening, producing vegetables, fruit, eggs and bread. They use organic principles in the market garden, which despite being only 25m x 20m produces a high yield.

Golden Valley Farm, Cygnet
Golden Valley Farm is a small-scale, intensive organic market garden, located in the Huon Valley. Alex focuses on ethical food, grown with respect for materials, plants, the community and the wider world. All the farm produce is picked fresh and sold within 16 kilometres of the farm gate.

Grow, gather, give, Burnie
The organisation grows produce at Burnie High and gathers fresh, locally grown produce from backyard gardens and farms, then gives it to the food insecure.

Harvest Feast, Hobart
Michelle Dyer provides her community with the finest and freshest Australian and Tasmanian produce sourced from farmers, growers and producers who care strongly about sustainable and chemical-free production. Visit her at Salamanca Market every Saturday.

Jilly Grows, Petchey’s Bay
On a small, diverse farm, Jilly Middleton grows quality blueberries to organic standard. The farm was once certified which was viable when selling to the mainland; now Jilly sells mainly to local eaters, using compostable packaging.

Longley Organic Farm, Longley
James Hutchinson and Hermione Hickling use microfarming techniques involving constant crop cultivation and rotation without the use of any heavy machinery. This ensures healthy bio-active soils resulting in higher disease resistance and more nutrient dense food crops.

Old School Farm, Preston
Run by the residents of the Old Preston Primary School, the farm grows garlic using biological principles; they don’t work the ground too much, nor do they use fungicides, insecticides, harsh fertilizers or herbicides.

Provenance Growers, Neika
Paulette Whitney and Matt Deakin grow and supply edible plants and produce for kitchens and kitchen gardens. They use biological methods, local and recycled inputs, and seek out old and unusual varieties.

Seven Springs Farm, Lorinna
Wouter and Elyse grow up to 70 different crops and only use heirloom and open-pollinated varieties. Their seedlings, potting mixes, solar and micro-hydro electricity are all produced on farm. They also save seed and propagate their own vegetable varieties, with particular pride in Wouter’s Belgian cauliflower and leek.