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

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 weeks 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 comments4 weeks 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 comments2 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 comments3 months ago

Merry Christmas and a Happy New Year to you all!

7 likes, 1 comments3 months ago

Timeline Photos

How to have the best ham you’ve ever had this Christmas. First, get a hold of an Edible Forest ham, either on the bone or one of our boned rolled hams. You’ll also need a couple of tablespoons of whole cloves For the glaze you’ll need: 1 cup chili plum sauce (if you don’t like chilli, substitute plain plum sauce or plum jam) ¼ cup honey 1 tablespoon soy sauce 2 tablespoons kecap manis (sweet soy sauce) 1 tablespoon Dijon mustard ½ teaspoon Chinese five spice powder Preheat the oven to 180 degrees C. On the shank end of the ham, cut the rind around the leg (don’t cut deeply, just through the skin). Remove the rind by sliding your fingers and then your hand between the skin and the fat, starting from the big end (or the cut end, if you have a half ham). The skin should peel off easily. Once the skin is off, set it aside for later use, when storing the ham leftovers… Now lightly score the fat with a sharp knife in a diamond pattern (don’t go all the way through to the meat,..

23 likes, 3 comments3 months ago

We’re proud to show you the magnificent sign which will hang on our front gate. It was designed by Tim Clift – Nimbus Design. Thanks Tim, we love it!

55 likes, 5 comments3 months ago

Timeline Photos

Frog ID time. Anyone know which species this little feller belongs to? It’s about 4cm long and this is the first time I’ve managed a decent photo. I only spotted this species on the farm for the first time late last summer, so they seem to be a new arrival… . . . #frogsofinstagram #frogs #frogid #manningvalley #theedibleforest #wherrolflat #nsw #whatfrogisthis

6 likes, 2 comments3 months ago

Photos from The Edible Forest's post

A busy day baking here. The sourdough mother had a good workout!

10 likes, 2 comments3 months ago

Timeline Photos

A little bit of drizzle starting and these guys pop up from everywhere… These two are part of a group of five chasing each other around the roof just now. . . . . . #greentreefrog #frog #frogs #frogsofinstagram #frogslife #healthyhabitat #theedibleforest #nocturnal #amphibian #naturephotography #natureathome #healthynature #manningvalley

12 likes, 0 comments3 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 →