Greenfern Asparagus, is a dedicated family operation. Here is how they grow their seasonal delicacy. Bill and Irene Cummings, with the help of their three children over the years, have operated Greenfern (Les Asperges) since 2000. Located at Tamahere near Cambridge on 23 hectares of flat sandy loam soil, their fields produced at peak 100 […]
Dung beetles offer many benefits to New Zealand farmers: better soils, pastures and waterways. Entomologist Dr Shaun Forgie, is a world expert on these extraordinary insects. He breeds unusual livestock whose business is to eat the business of herbivorous mammals. He and his business partner Andrew Barber raise dung beetles at one of the world’s […]
After 27 years of organic growing, Hawke’s Bay couple Scott Lawson and Vicki Meech have downsized to focus on their blueberry crop. Many readers will be familiar with the carrots, potatoes, onions and other vegetables sold under Scott and Vicki’s True Earth brand. Now, with the decision to reduce their operation from a variety of […]
How on earth are fish guts and sourdough related? Isabel Pasch, a microbiologist, and a commercial baker says the fish microbiome, sourdough bread, the soil, and our own microbiomes, all operate the same way. Understand one, and you can apply the principles to any other. Loaves and fishes Isabel’s science background, (MSc in Biology – […]
Daily Organics
Theresa Sjoquist
Theresa Sjoquist
Guruta Koster
Theresa Sjoquist
