Third-generation farmer Pam Morrow has been growing her own organic food for over 20 years. Her passion for farming without the use of chemicals saw Pam as an early adopter of organic certification decades ago.
Having grown up on the family farm at Tyagarah, Pam followed in her father’s and grandfather’s footsteps, choosing to live and work on the land. But while her father grew mixed crops to wholesale to the Sydney markets, Pam chose to convert to organic farming and grow seedlings so she could encourage others to grow their own organic food.
‘I just liked the idea of growing healthy food without the use of chemicals,’ Pam says. ‘To me it was just about having clean food and growing seedlings so others could grow their own organic food.’
‘And I chose the farmers’ market rather than wholesaling as I just thought it was a great way to sell your product – straight to your customers and picked the day before. Produce hasn’t travelled for miles and miles and then been stuck in refrigeration. It’s fresher and healthier this way.
‘I’ve also made a lot of good friends through the markets. People will stop and have a chat and ask what’s in season. And I can offer growing tips depending on the weather at the time – it’s a much more personal experience.’
So, what are some of Pam’s top tips?
Lettuces are a great way to start. When it’s hot, they only need sun until about 11am.
Rocket and coriander are also good because they grow very quickly – in about five weeks. With rocket, you can pick the leaves as you need them and then leave the rest of the plant to keep growing. With coriander it’s best to pull the whole plant up.
Herbs are another great option – they add flavour to everything. Oregano, thyme, basil and rosemary are good growing at this time of the year. And the more you pick herbs, the more the plant thickens.
You will find Pam along with her certified organic seedlings at Byron Farmers Market every Thursday morning.
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