In the Wingham Chronicle

We had a lovely article written about us in the local paper, the Wingham Chronicle:

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!

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 brown in pan in a little oil.
  • Remove from pan.
  • Saute leftover meat (also diced) until hot. Any meat can be used here
  • You can add some leftover gravy or your favourite mustard – it’s all up to you.
  • Add cooked potatoes, warm through, then add lots of chopped parsley.
  • Top with fried egg or raw egg yolk – yum!
  • Serve with The Edible Forest’s Zucchini Relish or any fermented veggies you like.


We met Jeremy when we were asked to do a presentation for Permaculture Sydney North.  He was on the garden team and asked if he could come and work with us here.

Jeremy is a talented gardener but he really loves fixing broken things, renovating old tools or taking on any challenge that requires skill and thought.  He assembled a vertical axis windmill we’d been given some time ago for pumping water from the roof’s catch tank up to our main storage tank.  To do this, first he needed to fix Les’ metal lathe and a few other old tools we’d bought.  Needless to say, it all worked and with Christina’s help, the windmill was erected.

People like Jeremy are the people who will keep this world going.

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Aah Christina, another incredible woman!  We are so lucky to meet these wonderful people who want to come to our farm, who help us do so much and who quickly become part of our family and our lives. The slideshow here shows better than words, what she did while staying with us.

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The drinking water for our house is stored in a tank up the hill behind the house (10m above the roof line, so we can run sprinklers on the roof in the event of a big fire and simultaneous power outage).

We catch the water in a smaller tank below the house, then use a fire pump to get it up to the big tank. This is inconvenient and costs money every time we pump.

So, our good friend Phil Dorman came to the rescue with a surplus vertical axis windmill kit he had lying around his place:

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Jeremy built it while he was staying with us, Chris and I put in the foundations, Annette and Christina painted it and we all had a bit of fun erecting it.

Left and Chloe



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Left and Chloe stayed with us for a week. We enjoyed having them here. They fed pigs, weeded gardens and were happy to try anything. They were absolute stars when it came to helping make marmalade. We had masses of oranges, cumquats and limes and they prepared them all – Thanks guys, you were great.



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