We are less concerned with the ‘cosmetics’; we buy with some superficial skin marks or some off shape, provided it has great flavour.
This is the way it is grown without industrialised farming methods. The old fashioned way.
We have to sometimes remind ourselves that fruit and vegetables are grown outside in soil, and are subject to sun, rain, hail and wind, insects and other fauna – so it’s little wonder that not every apple is perfectly round and unblemished.
Beetroot, for example, will have pits and bumps as the weather will influence the part striking above the ground.
We try to buy from local growers as much as possible – with local meaning:growers we know, have visited on their farm and on the whole know how they
grow their produce (i.e. chemical-free, bio-dynamic, permaculture (meaning no chemicals, no manufactured fertilisers), using organic principles, in
organic conversion or certified organic.
The bulk of these growers are in the Sydney Basin – Horsley Park, Quakers Hill, Camden, Rossmore, Leppington, Wallacia, Kemps Creek – and on the
fringe in areas like Maroota, Dural, Hawkesbury, Oberon and Orange. We also have an increasing number of growers on the Central and Mid-North Coast.
On average, we source around 70-80% of our produce from these local growers during the growing season, dropping to 50-60% during the winter months.
Where we source produce from interstate and we don’t know from which farms it comes, we assume that the produce was grown conventional – i.e. some
chemicals may have been used to control pests, weeds and fungus. The few items from overseas, mostly as not available in Australia, we search for the
same chemical free approach but we cannot guarantee it for anyone with sensitivities due to border inspections as they fumigate including organic
produce imported – this renders it non organic strictly speaking.