Online resources for aspiring green thumbed entrepreneurs. by Carl Freeman

There is a global renaissance of market gardening and regenerative agriculture.

So much information is being freely shared, new tools being created and people being inspired. It is an exciting time!

Here at Freeman Farms we are making big plans for the future and hope to be providing many more jobs to those who want to grow food while healing the earth. There are also many other growers who have bought land and are starting the journey.

So there will be many jobs coming soon.

I have had chats to so many people who are wanting to transition away from their current jobs and start growing food. Here are some links as to where to start. I would give the advice to not start your own enterprise in any big way until you have digested all of these and spent some time volunteering or working on other peoples farms. And make sure you talk to all your local farmers before you just jump in, on the whole everyone will be very open and supportive of new growers. As a general rule I would also give the advice it’s probably better to work for someone else than to start your own business, you get all the nice aspects without all the boring business parts.

Anyways, here are my recommended links:

Videos to watch at night and in winter:

Richard Perkins: https://www.youtube.com/user/mrintegralpermanence

Neversink Farm: https://www.youtube.com/channel/UCp6Ia4JPJTrEJbhQ31EBRmg

Curtis Stone: https://www.youtube.com/user/urbanfarmercstone

In the Field Consultants: https://www.facebook.com/inthefieldconsultants/videos/2242959815726633/

Podcast to listen to in the car and garden:

http://www.farmertofarmerpodcast.com/

http://notillmarketgardenpodcast.libsyn.com/

Books to read:

So many, you can start here, Lean Farming is a very important thing to get your head around and read Koanga for NZ conditions.

Courses to take:

http://www.ridgedalepermaculture.com/online-training.html

https://www.theleanfarmschool.com/

https://www.neversinkcourses.com/

https://themarketgardenersmasterclass.com/


Happy farming everyone. And remember we run an internship and will be running more courses and tours in the future. Join our mailing list to stay tuned.


EAT MORE HERBS TARANAKI - the real health supplement! by Carl Freeman

I felt inspired this morning to write a little blog encouraging our customers to eat more herbs.

I think we should aim to start replacing some of our lettuce consumption with bulky herb salads and dressings. Herbs are really good for you, all that flavour come from the fact that the plants have a deep root systems that reaches down and draws on more diverse and rich soil nutrients. Most herbs are perennial (meaning they just keep growing back) which is good for the soil and planet as there is less bare soil between crops.

Here are a couple of my favourite parsley recipes chimichurri and tabbouleh.

What your favourite herby recipe? Head to our Facebook page and make a post.

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7 gourmet ways to use Taranaki grown Mizuna! by Carl Freeman

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Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach and arugula, or even by itself.

Pasta. These greens can be tossed with pasta and fresh parmesan. Or blended into pesto.

Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice.

Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

Grain Salads. Mizuna Quinoa Salad with Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. Leave whole like in this side to local pork chops or chop into bite-size pieces.

Taranaki garlic shoots - the real healthy option for the garlic gap by Carl Freeman

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Any garlic bulbs you buy between Sept-Nov will be imported from the other side of the world. It is just the reality of how garlic grows, you can’t have garlic bulbs all year round. The imported stuff has likely been fumigated with methyl bromide, is often bleached and if not organic then will still have residual harmful chemicals from the fertilisers, pesticides, fungicides and herbicides. YIKES!

But you can have local garlic all year round with garlic shoots (pictured above) filling the gap when you can’t get NZ garlic, so we can all breath a long garlicky sigh of relief. If you are anything like me you probably use garlic daily in your cooking, and garlic shoots are a perfect solution to fill the garlic gap.

Garlic sprouts are harvested by pulling the whole plant from the soil, they are then washed and the roots trimmed and are now ready for use. We will be selling a bunch of garlic shoots for $5. Each garlic shoot is equivalent to about 2 large cloves, so you will be able to keep the flavour in your dishes while also staying healthy. Just dice one up and throw it into any dish the same as you would a garlic clove. They also last really well in the fridge, no big hurry to use them.

Please help us spread the news about this great garlic alternative by sharing this blog with your friends and whānau.

And of course, come visit us at the Taranaki Farmers Market on Sunday and try them for yourself!