In The News
Interviews & Features
We’re so happy to regularly chat with publications and podcasts all over the world about the value of small-scale organic farming.
Below are some of our favourite recent stories.
If you’re a journalist or podcast host who would like to chat with Co-Founder Nat Wiseman or anyone else from the Village Greens team, please contact us.
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Read Some of Our Favourite Recent Articles:
Salopian Inn chef Jimmy Toone partnered with Summertown Studio for a small town table event, with “veggies for the evening supplied by Village Greens, a small-scale organic garden located in Aldinga – about 40kms south of Adelaide”.
A photo on the front page of South Australia’s daily newspaper, The Advertiser! We loved having chef Trinh Richards visit our farm for a promo article about Tasting Australia’s 2023 program of events.
Our field manager Karri takes our Fleurieu-based mates at Goodness Coffee Co on a behind-the-scenes tour of our farm, showing all the hard work and heart that goes into growing our veg and supplying homes across South Australia with organic food.
Nat chats with Mikey Densham for a special Southern Hemisphere series of this popular podcast. Listen to learn how Village Greens functions behind the scenes, including wash/pack efficiencies, market channels for local food, lean thinking, tractor-based productions systems and more.
Nat has grown delicious tomatoes for 20 years, first in his home garden, and now via Village Greens of Willunga Creek — which pumps out a whopping 2,000+ kilograms of organic tomatoes for home-delivered veggie boxes each year. Here’s his top growing tips.
“Village Greens emphasises the importance of small-scale, sustainable farming that not only grows great food, but supports and builds great communities too,” Nat says.
The land had been a horse paddock for years so carried a lot of couch grass and weeds. It now grows garlic, potatoes, tomatoes, salad, beetroot, cucumbers, onions, capsicums, zucchini and more. “We grow a broad range so if one crop fails we can rely on others,” Lucy says.
“The people at Village Greens promised a classic umami flavour, and it’s all of that. It’s sweet, rich and complex, a bit like truffle.”
“We do this because we have a passion for small-scale, local food and farming, and want to be a leading part of the next generation of farmers on the Fleurieu Peninsula,” Nat says.
For those who have been meaning to get their thumbs green and hands dirty but have needed a little jumpstart, Adelaide farming guru Nathanael Wiseman shares his tips and tricks for creating a prosperous garden at home.
Nat chats with Justin about how Village Greens got started, and how super-efficient farming practices make growing food profitable on a small scale.
Aldinga small-scale market garden celebrates first year of organic harvest for SA community — ABC News
“There are so many advantages from a nutritional level, as the food is harvested when it is fresh and sold the same day,” Nat says.
United by their passion for sustainable, organic produce, four people have embarked on a project to feed a village and make a living.
“Nat follows the Eliot Coleman method of farming that enables you to use small-scale ergonomic tools that use very few fossil fuels, such as walking behind tractors and human-sized long-handled tools,” Lucy says.
“I hope my work, as well as the work of many other young farmers around the country, can show that it is possible to be a successful young farmer despite the odds, and provide a model for others,” Nat says.