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Naturally ripened chestnuts (fallen from the tree)

As autumn arrives, Pude's chestnut groves become bustling. Plump, thorny burrs hang heavy on the branches, changing from green to yellow. Once they've accumulated enough sugar and ripened perfectly, they "pop" open on their own, revealing glossy, plump chestnuts inside.

Chestnuts are the most honest fruit—they only fall when ripe, and only sweet when they fall. We never rush them, never pick them green, and adhere to natural farming methods, using no pesticides. We simply wait for them to ripen and fall according to nature's rhythm, then pick them up one by one from the red earth.

Peeling back the thick, brown shell reveals golden, delicate chestnut meat. Steamed, stir-fried, or cooked in soup or rice, that sweet, starchy aroma fills the whole house—dense yet not choking, with a mellow sweetness, it's the taste of autumn and winter etched in memory. Naturally rich in starch, dietary fiber, and various minerals, it's the most substantial nourishment of the season.

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$0.00 AUD
Tax included.

Why do we insist on natural farming?

Perhaps you've noticed that the fruit we eat today, while looking vibrantly red, has a hard and crisp texture when bitten into. It's sweet, but lacks freshness. The fruits are getting bigger, their colors more perfect, they're juicy and sweet enough, but they've lost that rich aroma and layered flavor that lingers in your memory.

The answer lies in modern agriculture's pursuit of "efficiency": the use of chemical fertilizers and various chemicals within a reasonable range. Chemical fertilizers enable fruit to grow rapidly and double yields; those "reasonable" chemicals ensure fruit doesn't spoil during transport, looks good, and stays fresh longer . . . .

We now have access to fruit year-round, but we've lost the unique surprises of each season.
We've achieved flawless appearances, but we've lost the true soul that touches our taste buds.

This is why we insist on using the most traditional methods to cultivate the flavors of our memories.

The path of natural farming is arduous, every step of the way.

Choosing not to use chemical pesticides and fertilizers means:

  • Lower yields, but each fruit is a gift from nature
  • Manual weeding replaces herbicides, and calloused hands attest to the purity of every inch of land
  • Pest and disease control is more difficult, requiring more effort and wisdom
  • Increased costs and reduced profits, but a clear conscience is priceless

Our Natural Fertilizer Repository

The farm insists on 100% natural fertilizers, each a cycle of nature:

  • Plant ash - Made from burning dead branches and leaves on the farm, rich in potassium
  • Sheep manure - From local pastures, fully composted, providing comprehensive nutrition
  • Compost - Carefully made from kitchen waste, fruit peels, and animal manure, a natural factory for microorganisms
  • Seaweed fertilizer - An essence from the ocean, rich in trace elements