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


Recent Facebook Posts

Photos from The Edible Forest's post

Balinese Tamarind Pork Delicious and easy to prepare, this is one of our favourite pork meals. Ingredients 1 tbsp tamarind concentrate 2 medium onions, rough chopped 2 tsp grated ginger 2 tbsp sweet dark soy sauce (ketjap manis) 1 tbsp sambal olek 1 tbsp vegetable oil ½ kg Edible Forest pork spare ribs or belly, chopped into bite sized pieces ½ cup water ½ tsp salt 1 tbsp brown sugar Method Place the onion, garlic, ginger, ketjap manis and sambal olek into a food processor and make into a smooth paste. Heat the oil in a deep heavy based pan over a high heat and fry the pork, turning often, until browned all over. Reduce heat to medium and pour off the excess fat. Add the onion mixture and fry for 5 minutes, stirring regularly. Add the water, salt and tamarind concentrate and mix well. Reduce the heat to low, cover and simmer for 1 hour. Add the brown sugar, increase the heat to medium and cook uncovered, stirring often until the sauce is dark and sticky. Serve immediately with plenty..

2 likes, 1 comments2 days ago

Timeline Photos

See you at the Wingham Farmers Market this Saturday!!!!

2 likes, 0 comments1 week ago

Photos from The Edible Forest's post

It’s Halloween tonight and tomorrow the Christmas lights will start going up around Wingham. Yes, it’s crazy, but who are we to fight it? Tomorrow we’re also starting the making of our next batch of hams for Christmas. If you’re looking for the best Christmas ham you’ll ever have, talk to us now as numbers will be limited and orders will fill fast. Come to the Wingham Farmers’ or Bent on Tuesday Markets, place a deposit and we will put one aside for you!

40 likes, 3 comments2 weeks ago

Timeline Photos

Another Tuesday, another market. Doesn’t it look great?

9 likes, 1 comments2 weeks ago

Timeline Photos

More mushrooms. But these look like they could kill me… Anyone know what they are? . . .. .. . . . #farmingisawesome #mushrooms #theedibleforest #wildfood #wildharvest #freshisbest #foodporn #manningvalley #localfood #foodie #fieldmushroom #delicious #wherrolflat #wingham #farmtable

0 likes, 0 comments3 weeks ago

Timeline Photos

Dragonfly sex. Making more predators – ain’t nature grand? . . . . . #naturephotography #dragonfly #insect #insects #nature #anisoptera #reproduction #insectsofinstagram #insectphotography #closeup #closeupphotography #macrophotography #macro #manningvalley #shallowdepthoffield #35mm

5 likes, 0 comments4 weeks ago

Genetics are interesting… This morning Ladybird gave birth to 16 piglets. Poor luv doesn’t get a look in, all the babies look like dad. . . . . . #theedibleforest #pigsofinstagram #piglets #piglet #freerange #freerangepork #piggies #farmingisawesome #naturalfarming #manningvalley #winghamfarmersmarket #bentontuesday #wingham #wherrolflat

7 likes, 3 comments1 month ago

Ladybird our lovely Duroc sow, gave birth last night. Yesterday she was very busy building an enormous nest under her shelter. This morning 16 piglets. No wonder her belly was almost dragging on the ground! Pictures later

7 likes, 0 comments1 month ago

Photos from The Edible Forest's post

Reaffirming why we’re here – Esmerelda delivered 11 piglets last night. And because she took so long to get pregnant, we put Ladybird in with the boar too. By the look of her, she’ll have had hers by the time we get home . . . . . . . #freerange #freerangepork #piglets #piglet #pigsofinstagram #pig #manningvalley #wherrolflat #theedibleforest #wingham #winghamfarmersmarket #farmersmarket #farmingisawesome #cuteanimals @ Wherrol Flat, New South Wales, Australia

20 likes, 4 comments1 month ago

We’re happy to report, Esmerelda, one of our sows, had 11 piglets last night. Pictures will follow 🙂

18 likes, 1 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 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 →