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

This picture was taken this morning after setting up our stall at Bent on Food. I was going to post it then but we got too busy. What a great little market this is becoming! If you haven’t been, it’s every Tuesday morning 8 to 1pm.

40 likes, 2 comments4 days ago

After a fabulous market this morning we came home to make mulberry gelato. Mieke and I pureed the mulberries in the blender I’d used to puree chillies for sriracha (fermented chilli sauce). Wow, we’ve invented a new dessert! A sensational fruit gelato which, after each mouthful gives you a chilli wack. We decided we’d better do another just in case people didn’t like it so, with the wonderful passionfruit which Chris and Brian Willey had given us, we made passionfruit gelato. Here it is in the making

3 likes, 0 comments4 days ago

Ramping up for tomorrow’s market at Bent on Food. We’ll be there with our pasture raised pork, homemade jams and pickles and apple cider vinegar both plain and caramelised. We’ve just bottled more mulberry jam and a new batch of beetroot chutney too. We’re proud to offer fabulous, fresh garden greens from several organic farmers. More sugar snap peas, broccoli and other greens and free range eggs. Come see Ron and stock up on those wonderful avocados from Comboyne. Donna and her lovely staff will make you a coffee or indulge in the best breakfast or lunch around.

6 likes, 1 comments5 days ago

Photos from The Edible Forest's post

Our prolific little mulberry tree. We’ve eaten masses fresh off the tree, made many jars of jam and there’s still so much more to feast on. The baling twine, one end tied to the top of a branch and the other to a brick, trains the tree to a weeping habit which means even short people can pick. The branches stay in a graceful curve after the twine is removed.

12 likes, 2 comments6 days ago

Tomorrow we’ll be at Forster Farmer’s Market with our fabulous pasture raised pork and homemade condiments. See you there!

1 likes, 0 comments1 week ago

That amazing little mulberry tree of ours has kept us well content grazing on luscious fruit but yesterday, way too many so, mulberry jam will be at our market tomorrow morning along with strawberry jam, assorted marmalade, home made tomato sauce and, of course, our pasture raised pork. I’m also rather excited to be bringing to sell, for the first time our own sweet lettuce. We’ll have Tim Sage’s free range eggs, beautiful greens from several local farners and Ron Lindsay will be there with his Comboyne avocados. See you at Bent on Food tomorrow. Donna has designed a a new menu so treat yourself to breakfast after shopping!

3 likes, 0 comments1 week ago

Photos from The Edible Forest's post

This morning’s arrivals. Brunhilde’s piglets born sometime overnight, 12 survivors after 16 born.

14 likes, 1 comments2 weeks ago

We’re excited to report that a new batch of strawberry jam has just been bottled and another large batch of that much loved tomato sauce will ready for tomorrow’s market outside Bent on Food. Ron from Comboyne with his avocados will be there, Tim’s free range eggs, fresh sugar snap peas and some wonderful fresh greens. See you tomorrow!

2 likes, 0 comments2 weeks ago

John Michael Greer was so right when he said “farm life is profoundly domestic”. We’re back in the kitchen making more Caramelised Apple Cider vinegar and Sweet Chilli sauce as we sold out on Tuesday and don’t want to let down our customers at Wingham Farmers’ Market. Our mulberry trees are heavy with fruit so it won’t be long before there’s mulberry jam to be made too. Les and I had a play with some of our pasture raised pork mince. We made some little pies in muffin tins which were amazing, the best spag bol and some Thai style pork rissoles which were delicious. Let us know if you’d like recipes – so easy and so yum.

4 likes, 0 comments3 weeks ago

Tomorrow is market day outside Bent on Food. We’re very happy to say we’ll have Tim’s free range eggs again. His chickens are back on the lay! We’ll have our pasture raised pork, delicious jams, pickles and chutneys and Ron from Comboyne will be there with his avocados and a range of lovely fresh vegetables. Hope we see you there!

2 likes, 0 comments3 weeks 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...