At the heart of a thriving market garden is timing, soil health, and a deep connection to the seasons – something Josh Dooley from Greens from The Farm knows well. Over the past month, he, his wife Lynette and their team have planted close to 10,000 seedlings, focusing heavily on winter crops. Rows of kale, spinach, rocket, broccoli, broccolini, cauliflower and cabbages now fill the beds, alongside mustard greens, coriander and shallots. With recent rainfall, these brassicas are flourishing, producing vibrant, healthy growth.
Garlic has also been a major focus, with hundreds of kilos planted right on cue around Anzac Day – a traditional planting time many Australian growers swear by. The saying goes, ‘plant on Anzac Day, harvest by Christmas,’ and Josh follows this seasonal rhythm closely. With good rain and cooling soil, the timing sets the crop up perfectly for strong development through winter.
For home gardeners looking to grow brassicas, Josh emphasises one key principle: healthy soil. These crops can be surprisingly demanding, so enriching soil with compost and green manures before planting is essential. In regions with red soil, silica can be lacking – something that can be improved naturally with amendments like sand.
Pest management is another consideration. Josh recommends using diatomaceous earth, a natural powder that coats leaves and helps deter caterpillars while also contributing trace minerals. It’s important to use food-grade diatomaceous earth, especially in edible gardens, to ensure it’s safe and suitable for organic growing. Applied a few times throughout the season, it offers gentle but effective protection.
Harvesting times vary widely. Leafy greens can be picked continuously, while crops like cabbage can take up to five months to mature. For smaller gardens, compact varieties are a smart choice.
For Josh, the real highlight of the week is heading to the Mullum Farmers Market – bringing along fresh, seasonal produce and connecting with the local community. He says it’s that weekly rhythm of sharing food, conversation and genuine connection that makes all the hard work in the paddock truly worthwhile.
Find Greens from The Farm every Friday from 7am to 11am at Mullum Farmers Market.
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