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 hard day of work on Sunday with Mieke and our French helpxer, Arnaud Lenfant. Now the area between the rear of our home and our containers is almost completely cleared and tidied. Our wonderful Heather and I started on this process some months ago and now it’s looking almost acceptable plus the insulation given to us by our neighbours has been attached to the storage containers making them an even better temperature.

3 likes, 0 comments22 hours ago

Rain, glorious rain 38mm yesterday. October has now had 69mm more rain than the total for July August and September. Happy farmers

5 likes, 0 comments3 days ago

After selling out last week, another batch of caramelised apple cider vinegar and another of sweet chilli sauce are bottled and ready for today’s market outside Bent on Food. Ron will be there with his wonderful Comboyne avocados, Tim with his free range eggs and a fabulous assortment of the freshest veg being harvested as the day breaks. Come shop and have a coffee with us!

0 likes, 0 comments1 week ago

Another great market at Bent on Food today. Happy vendors and, most importantly, many happy customers. See you next Tuesday, we’ll be back with even more yummy goodies to tempt you!

2 likes, 3 comments2 weeks ago

Photos from The Edible Forest's post

My roses, irises and the gerberas from Pinnacle Flowers are a source of great pleasure and joy

9 likes, 0 comments2 weeks ago

A great Wingham Farmers’ Market today. We sold so many jams, pickles and lots of our pork. Thank goodness we are taking more pigs to the abattoir at Fredrickton on Thursday as we’re almost completely sold out. We’ll be taking orders for your Christmas hams so please let us know if you want one.

7 likes, 3 comments2 weeks ago

The new look for Melbourne Cup

4 likes, 1 comments3 weeks ago

We hope you’ve all had a great long weekend. We’ve had Heather, Paul, Grace and Abi with us. Masses of work done, mulberries picked and more jam made ready for today’s market at Bent on Food! We’ll be there with our pasture raised pork, jams, pickles and vinegars. Avocados from Ron at Comboyne, eggs from Tim and a variety of the freshest vegies harvested this morning by local farners. Come shopping and then celebrate the rain tgen treat yourself to coffee and breakfast at Bent on Food. See you soon

3 likes, 0 comments3 weeks ago

A perfect wedding bouquet!

8 likes, 1 comments4 weeks ago

Market day at Bent on Food again today, the weeks fly so fast. What a wonderful group of regular customers we’re getting for our pastured pork and homemade jams, pickles and vinegars. We’re in the process if fermenting chillies for sriracha aka chinese rooster sauce. It will be another week or so but, for those that like it hot, it’s worth the wait. I’ve just come in from harvesting magnificent lettuce, I’ve been told there’ll be baby cos, broccoli, beetroot, avocados, eggs and many other goodies from local, chemical free producers. See you there! Here’s the picture from last week’s market to tempt as I’ll no doubt get too busy to post

14 likes, 1 comments4 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...