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

Sunset and a storm at The Edible Forest Permaculture Farm
Sunset and a storm

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.

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

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

Cattle and Landrover at The Edible Forest Permaculture Farm

THE LATEST NEWS

Recent Facebook Posts

Timeline Photos

The peach blossom is out already… Our bees are impatient too; this one appears to be trying to open the bud by main force. @theedibleforest #manningvalley #farmingisawesome #bees

5 likes, 0 comments1 day ago

Another great market for The Bent on Tuesday Farmers’. Thank you to all our wonderful regular customers and out of town visitors. We’ll be at Mondrook Hall for their 2nd seasonal market on Sunday 9 to 2pm. Lots of stalls, great food to eat, local crafts people and artisans plus live music. What a great way to spend your day. Bring your eski for your pork purchases or come order it from us so you don’t miss out on your favourite cuts and we can keep it in our uber eski for you til you go.

2 likes, 0 comments3 days ago

Timeline Photos

It’s market day again! Come and geddit… @bentontuesday @bentonfood #manningvalley

3 likes, 0 comments4 days ago

The Bent on Tuesday Farmers'

Yummo!

1 likes, 0 comments5 days ago

Timeline Photos

First frost! @theedibleforest Not as big as yours, @jeremygardening, but plenty for us… #firstfrost #citrus #sunrise #manningvalley

7 likes, 2 comments6 days ago

Timeline Photos

Feeding pigs with Martin. #freerangepork @theedibleforest

11 likes, 0 comments6 days ago

Timeline Photos

Mummy Poppy, Aunty Sweet Pea and Black Bean (full name “Beef in Black Bean Sauce”) #farmingisawesome #freerangebeef

16 likes, 1 comments1 week ago

The Edible Forest

6 likes, 0 comments2 weeks ago

Wingham Farmers' Market

2 likes, 0 comments2 weeks ago

Wingham Farmers' Market

Don’t forget it’s market day tomorrow, lots of goodies for next week’s meals

1 likes, 0 comments2 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 of Les’ favourites.  He used to hate leftovers but now he asks for them. Dice potatoes into small cubes, fry until… Continue Reading →

    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 Espaliers Natural tree management How to set up an orchard, collection or edible food forest, Bio-dynamic & organic management Site design… Continue Reading →

  • 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 of our overseas mates , you can find the text and photos at: http://www.completehome.com.au/be-inspired/tips-and-trends/expert-advice-planting-an-edible-forest Thanks to Diane Norris for the opportunity… Continue Reading →