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

Good morning! Cold but beautiful. Ready for our market outside Bent on Food. Lots of fabulous fresh vegies, picked this morning from Pam at Wherrol Flat and Barry at Bungay and our pasture raised pork which is getting rave reviews. Tim will be here with his wonderful, fresh, free range eggs and we’re excited to report that Ronald Lindsay will be back today with his avocados. Jams, marmalades, pickles and chutneys all home made from home grown, chemical free, fruit and veg. Come shop, have a coffee and a chat.

12 likes, 3 comments4 days ago

For those of you who’ve been asking, next week we’ll have Ron Lindsay, our avocado man, back at our Tuesday market outside Bent on Food.

1 likes, 0 comments1 week ago

What an amazing day today. We were asked by Alison at Manning Landcare to run an Introduction to Permaculture day at the farm. We had 25 people attend and the response was amazing. Les did a phenomenal job presenting and people who came all said they were inspired. Many thanks to Alison for arranging this. There’s already a wait list for the next one!

15 likes, 3 comments2 weeks ago

A great little market today outside Bent on Food and for those who’ve been asking, Ron Lindsay, our wonderful avocado man, should be back with us in about 3 weeks!

5 likes, 0 comments2 weeks ago

Tomorrow is Tuesday our little market outside Bent on Food. Lots of great natural produce to buy. Tim and Aleisha Sage’s fabulous free range eggs, Barry’s sensational fresh vegies and, of course, our amazing pasture raised pork, delicious jams, pickles and relishes. Fresh limes ready for a margarita or 2! Come on down and stock up and treat yourself to coffee and breakfast at Bent.

5 likes, 1 comments2 weeks ago

Lovely things to buy today! Love that lettuce wedding bouquet

11 likes, 5 comments3 weeks ago

All packed and ready to go for our market at Bent on Food. A new season batch of marmalade plus more sauces, it’s been a busy week in the kitchen. 6 more pigs went to Fredrickton on Thursday so lots more of our delicious pasture raised pork. It’s been getting more rave reviews. Come and shop, Tim’s free range eggs and Barry’s fresh vegies. Come and shop, chat and indulge in the best breakfast. I’m so ready for coffee, Donna!

6 likes, 1 comments3 weeks ago

They grow so fast! Here’s a picture of Black Bean taken by Nick Edards when he and Sarah came up last weekend.

11 likes, 2 comments3 weeks ago

Photos from The Edible Forest's post

We just ate our first dragon fruit, delicious and so pretty. Would really enhance a fruit platter. Forgot to take a picture before we ate it but here’s a picture of their spectacular flowers at our front fence. Flowers are as big as my head!

13 likes, 1 comments1 month ago

It’s Tuesday – all packed and picked for today’s market at Bent on Food. Masses of lemons and sweet potatoes ready for today and our wonderful lime tree has produced so much fruit that a new batch of Chilli lime pickle is ready too. Jams, pickles and our pasture raised pork, Tim’s free range eggs and Barry’s chemical free vegies will be there today. Come and shop chat and have a wonderful coffee.

3 likes, 0 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...

    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...