The Edible Forest

Welcome to The Edible Forest, Annette Owen-Mulder and Les Mulder’s organic farm at Wherrol Flat.

Sunset at The Edible Forest

We raise cattle and pigs, grow heritage fruit trees and a large range of vegetables. Annette uses the products of the fruit trees and veggie beds to make fabulous jams and preserves. We sell all of these things at local farmers’ markets.

In permaculture, the edible forest is a low maintenance and highly productive polyculture.  It overproduces compared to monocultures and contains many different ecological niches, which are all occupied by useful species.

Our Edible Forest is a 56ha (140 acre) demonstration permaculture/holistic management farm 10 minutes out of Wingham, NSW. We are building permaculture gardens and housing, as well as raising a variety of animals.

We have run a number of field days, in conjunction with Manning Landcare, around Keyline concepts and permaculture design.

We aim to use this web site to document the journey we’re on, learning our new trade and building a sustainable farming enterprise.


Recent Facebook Posts

A welcome cool change for a couple of days before it heats up again for the weekend. The leeks have flourished so we’ll have some freshly picked for tomorrow’s market outside Bent on Food. I’ve spent many hours in the kitchen so we’ve plenty of new jars of zucchini relish, caramelised apple cider vinegar, chilli jam and sweet chilli sauce. We’ve had rave reviews for our Christmas hams. We knew, but wonderful to know that our old breed, pasture raised pigs makes such a noticeable taste difference that people comment. Ron will be there with his avocados, Tim with his eggs and we have Barry’s amazing eggplants, beetroot and capsicum. See you tomorrow 8 to 1pm. Order a fabulous breakfast or lunch from Bent or grab a coffee and come for a catch up chat.

7 likes, 2 comments1 day ago

A sad day today as our lovely Marieke left us after 6 months living here with us, going to school at Wingham High, helping on the farm and at the markets. She’ll be greatly missed by all who came to know her, but she needs to finish school in the US and start university there. She certainly enhanced our lives! On a happy note, Luis from Munich, arrived on Saturday for 3 weeks to help us and learn what we can share with him.

9 likes, 0 comments6 days ago

Wingham Farmers’ Market is on tomorrow at Wingham Showground. We’ll be there with our pasture raised pork and lots of our wonderful bacon, a new batch of tomato sauce made with our own tomatoes plus a new batch of Sriracha aka rooster sauce and a heap of homemade jams and pickles. See you there!

1 likes, 0 comments1 week ago

Super early start today, on the road to Forster for the last Forster Farmer’s Market this year. Lots of orders for our fantastic Christmas hams. Still a few left if you haven’t ordered.

0 likes, 0 comments1 month ago

Our lovely Ladybird, the Duroc in the picture, chose last night to give birth to her second litter. 13 survivors 2 appeared to be still born. She’s a calm and tranquil mother. Photos will be posted later

3 likes, 0 comments1 month ago

We’ve got lots of wonderful produce for sale today at our Weekly Farmers’ market at Bent on Food. The orders have been coming thick and fast for Christmas hams – so exciting! Come have a coffee and see us there today.

3 likes, 1 comments1 month ago

See you today at Wingham Farmers market on Gloucester Rd today. You’ll find us on the Community Stall with our delectable jams and pickles as well as our much loved, pasture raised pork. All cuts are available and we’re taking orders for Christmas hams. Come and have a chat, drink a fabulous coffee, treat yourself to breakfast and listen to some music

2 likes, 0 comments1 month ago

It’s market tomorrow morning outside Bent on Food. A range of cuts from our pasture raised pork – the bacon…oh the bacon – glorious Christmas hams and the sweetest most delicious nectarines harvested only yesterday from our prolific little tree. Pickles, jams and sauces as well as tasting great can make a great present. A range of local fresh vegies and Tim’s free range eggs. Come and see us, order your Christmas hams then stop for a great breakfast. Remember, we sell out fast, so come early so you don’t miss out!

7 likes, 2 comments1 month ago

It doesn’t look as lovely as our peaches or nectarines but here’s the incredible milk bottle tree! Each one is split and protects a mango. So far only about 80 covered to protect them from hail, flying foxes and anything else that may stop us feasting on mangos and mango delights and sharing with friends. There’s at least a couple of hundred more but it’s unlikely they’ll all be covered. Thanks Donna and the team at Bent on Food for saving the bottles for us.

16 likes, 5 comments1 month ago

We really are becoming an edible forest. Last week it was peaches and now it’s nectarines. Despite masses of thinning, the tree was groaning and bent with the weight of its fruit. Yesterday, while weeding, I could smell the fragrance of ripe fruit so Marieke and I started to harvest. We filled a 20 litre bucket just to relieve those branches, leaving heaps more for harvest this coming week. Yes, we’ll have some for sale on Tuesday at the market at Bent on Food plus I’m making some jam with those not quite perfect. We’re supplying some to Donna Carrier for part of the Love Food Hate Waste Food Lovers Feast at Bent on Wednesday evening. Ring to make your booking, we’ll see you there it will be a good night!

9 likes, 0 comments1 month ago

Latest News

  • In the Wingham Chronicle

    December 21, 2016

    We had a lovely article written about us in the local paper, the Wingham Chronicle: Christmas leftover recipe Pytt i panna – or translated from Swedish “small pieces in a pan.” This is one...

    This month’s Wingham Farmers’ Market feature producers are Les Mulder and Annette Owen-Mulder of The Edible Forest. Les and Annette have a 140 acre property at Wherrol Flat which they manage sustainably using principles from permaculture and others such as holistic management. This year for the first time, savvy locals will be enjoying Les and Annette’s ham on Christmas day, as their pork products have been a new enterprise in 2016. Their free range, pasture raised pork stands out for both flavour and texture. The meat is darker and moister and has great intramuscular fat layers. What this means is that you can slow cook it without it drying out. It doesn’t even look like shop bought pork. They do a range of cuts, including Christmas ham and everyone’s favourite, bacon. Les and Annette believe that the difference is raising them as ethically as they possibly can, for their whole life. ”They have sun, trees, wallows, grass, covering, plenty of food - everything they need to be a pig” says Annette. The pigs are fed on whey from Comboyne Culture cheese; veggie scraps from their garden, Granty’s and Town Head; and pig nuts from the produce store. Les and Annette also go the extra mile to ensure the pigs have no stress. This includes driving them themselves to Frederickton abattoir in a trailer loaded with pig food. They chose this abattoir because handling of the pigs there is the most humane they’ve seen. They have a Wessex saddleback boar, “as placid as all get out”; and four breeding sows. There is Brunhilda, a Berkshire x large white; Esmerelda and Bludwin, Wessex Saddleback x large white x Berkshire; and Ladybird, a Duroc. They allocate the pigs different areas. They move about every few months - once they’ve bred they need to stay put until the piglets have weaned, which is about three months. Any time from six months they are driven to the abattoir. Annette also has her preserves available including jams, pickles, chutney, relish; all made with chemical free local and home grown fruit and veg, “and love - the essential ingredient” adds Annette. They are the perfect accompaniment for the pork!
  • Heritage Fruit Workshops

    July 5, 2014

    On Saturday the 5th July and Sunday the 6th, Pete the Permie, in conjunction with Manning Landcare ran a series of Heritage fruit workshops at our farm. Topics covered were: Winter vs summer pruning...

  • We’ve been published!

    June 20, 2014

    The July/August 2014 edition of Good Organic Gardening Magazine has a 4 page spread on us and The Edible Forest. Go down to your newsagent and get a copy right now! If you’re one...