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

It doesn’t look as lovely as our peaches or nectarines but here’s the incredible milk bottle tree! Each one is split and protects a mango. So far only about 80 covered to protect them from hail, flying foxes and anything else that may stop us feasting on mangos and mango delights and sharing with friends. There’s at least a couple of hundred more but it’s unlikely they’ll all be covered. Thanks Donna and the team at Bent on Food for saving the bottles for us.

14 likes, 5 comments1 day ago

We really are becoming an edible forest. Last week it was peaches and now it’s nectarines. Despite masses of thinning, the tree was groaning and bent with the weight of its fruit. Yesterday, while weeding, I could smell the fragrance of ripe fruit so Marieke and I started to harvest. We filled a 20 litre bucket just to relieve those branches, leaving heaps more for harvest this coming week. Yes, we’ll have some for sale on Tuesday at the market at Bent on Food plus I’m making some jam with those not quite perfect. We’re supplying some to Donna Carrier for part of the Love Food Hate Waste Food Lovers Feast at Bent on Wednesday evening. Ring to make your booking, we’ll see you there it will be a good night!

9 likes, 0 comments1 day ago

Saturday we’ll be at Forster Farmers’ market with our fabulous pasture raised pork, pickles and home made sauces. We’re taking orders for Christmas hams and roasts. They’re going fast so come and see us there or give us a call (see Facebook for number or our website).

4 likes, 0 comments4 days ago

Happy Tuesday! It’s market day at Bent on Food today. Pastured raised pork, wonderful avocados, free range eggs and a range of vegies being picked right now. See you there.

5 likes, 1 comments6 days ago

There will be fresh peaches, picked from our little peach tree just this afternoon to at our weekly market outside Bent on Food tomorrow. They are sweet and juicy and so so good. Lots of jams, pickles and of course our fabulous pasture raised pork, Ron’s avocados, Tim’s free range eggs and fresh vegies from a few local growers. Come have a coffee and a chat tomorrow. See you there!

11 likes, 4 comments2 weeks ago

Wingham Farmers’ Market is on tomorrow. You”ll find us on the Community Stall with our pasture raised pork. Yes, to those who’ve been asking, we now have more bacon as well as all the usual popular cuts. Time now to put in your orders for Christmas hams, there’s a limited number as we aren’t a commercial operation. A new batch of caramelised apple cider vinegar was bottled this morning plus there’s a new product ( requested by customers), sweet mustard pickle made with cauliflower and other organic vegies. If you haven’t been to Wingham Farmers Market, it’s a lovely market with beautiful and unusual seedlings, fresh veg, great coffee, good food and fresh juice. Also a good place to find some extra special Christmas presents. See you there!

3 likes, 0 comments2 weeks ago

We’re excited to announce we now have bacon again! We’ve done a few different cuts for you to try including stir fry strips and pork fillet as well as the favourite chops, mince, roasts and sausages. It’s time to start ordering your Christmas hams. Get in early as there’s only a limited supply. See you outside Bent on Food tomorrow to stock up on Ron’s wonderful avocados, Tim’s real free range eggs plus large range of wonderful fresh local product. If you miss us tomorrow we’ll be at Wingham Farmers market on Saturday.

4 likes, 0 comments3 weeks ago

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.

4 likes, 0 comments4 weeks 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 comments1 month 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 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...