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

#Repost @les.mulder (@get_repost) ・・・ Dawn this morning down by the piggies . . . . #theedibleforest #dawn #predawn #mood #tranquil #bucolic #rural #rurallife #ruralphotography #wherrolflat #manningvalley #barringtoncoast #phonephotograpy #mistymorning #misty #cattleinthemist

6 likes, 0 comments2 days ago

Timeline Photos

Good morning! Lovely fresh greens and limes today along with the scrumptious pasture raised pork, homemade jams, chutney and pickles. Try a new jam – kiwi fruit and lime, it’s getting very good reviews. Free range eggs of course. Shop and enjoy coffee and breakfast at Bent on Food the best cafe in town. . . . . . #wingham #manningvalley #farmersmarket #localfood #localgrown #localgrowers #bentonfood #localfoodforlocalpeople

12 likes, 0 comments1 week ago

Photos from The Edible Forest's post

Happy Star Wars Day. With Juliette, our new helper from The Kingdom of the Netherlands. (haven’t quite cracked the astrotracer feature of the camera yet, but with time…) . . . . . . #starwarsday #astrophotography #clogwog #dutchdownunder #starscape #nightphotography #starrynight #flashlight #torchlight #manningvalley #visitmanningvalley #nsw #visitnsw #barringtoncoast #wherrolflat #theedibleforest #lowlightphotography #longexposure #zeisslens

2 likes, 0 comments2 weeks ago

Timeline Photos

Bangers & mash with onion gravy. Come and see us at the Wingham Farmer’s Market on Saturday the 4th, or outside Bent on Food on Tuesday and get some of our fabulous bangers and other yummy pork cuts. . Sausages With Onion Gravy and Les’ Special Mashed Potatoes For the Sausages: 1 kg Edible Forest thick pork sausages 1 tablespoon oil 2 large onions, chopped 3 tablespoons plain flour 2 ½ cups beef stock 2 tablespoons Annette’s homemade tomato sauce ½ teaspoon Worcestershire sauce salt, pepper For the Mash: 1kg Dutch Cream potatoes, peeled and diced 100g butter 150g sour cream a splash of milk ¼ tsp grated nutmeg salt and pepper to taste First, put the spuds in a pot, cover with water and add a couple of teaspoons of salt. Cover the pan, bring to the boil and simmer until they are well and truly soft. While the spuds are cooking, heat the oil in a frypan cook the sausages until golden brown then set aside. Add the onions and cook until golden brown. Add flour, stir until golden brown,..

61 likes, 2 comments2 weeks ago

Timeline Photos

#Repost @les.mulder (@get_repost) ・・・ Predawn at @theedibleforest this morning. Sometimes it’s kinda nice that the dogs want out before I really want to get up… And even nicer if I can go back to bed for a cuddle after . . . . . #dawn #predawn #sunrise #photooftheday #nophotoshop #nofilter #nofilterneeded #colour #theedibleforest #wherrolflat #manningvalley #barringtoncoast #nsw #midnorthcoastnsw #colourpop #mood #moody #landscape #landscapephotography #painterly #colourlandscape #colorlandscape

10 likes, 0 comments1 month ago

Photos from The Edible Forest's post

The newest addition to the farm, our Jersey cow, Honey. She came from a commercial dairy owned by friends of ours who decided after 30 years of running a dairy that it was time for new beginnings. Honey had never been hand milked but she stands beautifully quiet and still for ky favourite milkman Today 8 litres of milk! Yes, it’s cheese making time again for us.

40 likes, 6 comments1 month ago

A little surprise on the road down from Blue Knob this afternoon, well over 2m long… . . . . . . . #snakeontheroad #wildcreatures #snake #python #diamondpython #wildlifeofaustralia #manningvalley #barringtoncoast #wherrolflat #bigsnakesarenotmean

6 likes, 5 comments2 months ago

Timeline Photos

Red Braised Pork Belly or Ribs Time to share another of our favourite recipes – come and see us Tuesday outside @bentonfood or this Saturday @winghamfarmers market to get some awesome pork to try it. Ingredients 1kg pork belly or spare ribs, cut into bite sized pieces 6 slices ginger 2 tablespoons oil 3 tablespoons brown sugar 3 shallots, diced with the white and green parts separated ½ cup Shao Xing cooking wine (or dry sherry) 3 tablespoons light soy sauce 1½ tablespoons dark soy sauce 1 5cm cinnamon quill 2 whole star anise 4 bay leaves 1-2 dried chillies(optional) 1 litre water Method First, blanch the pork, to remove blood and impurities from the meat. To do this, add the pork and 3 slices of ginger to a pot with enough cold water to cover it. With the lid on, bring the pot to the boil. Once it boils, turn down the heat and simmer for one minute. Drain, rinse the pork, and set aside. With the wok set over low heat, add the oil and sugar. Slowly melt the sugar, taking care to not..

20 likes, 3 comments2 months ago

Timeline Photos

Happy new year everyone! Wingham Farmers Market this Saturday, see you there for fabulous pork and preserves. . . . . . . #wingham #freerangepork #manningvalley #winghamshowground #localgrown #localfood #localfarmers

22 likes, 2 comments4 months ago

Ham glazed and ready for Rose Point tomorrow. I will admit to trimming a bit for a taste – it’s awesome

5 likes, 3 comments4 months 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 →