Tree-ripened green-fleshed kiwi
Kiwifruit is our winter fruit — picking starts in late June and runs through August. Commercial kiwifruit is often picked very early to survive shipping; we let the sugars build on the vine first. Leave them a few days to soften, then cut one open: bright green flesh, a ring of tiny black seeds, sweet and tangy.
The vines grow without sprays, the fruit comes in all sizes, and we don't brush off the fuzz.
- Season: roughly late June to August
- Price: $10/kg
Once they're home
- Firm ones soften on the bench in a few days — faster in a bag with an apple or banana
- When they give slightly to a gentle press, they're ready
- Once soft, keep them in the fridge for up to about a week
How we grow
Everything here is grown the same way
Growing the taste you remember
Supermarket fruit keeps getting bigger and prettier, yet somehow it has lost its fragrance and depth. To boost yields and survive long transport, synthetic fertilisers and sprays have become the norm.
What we want to grow is the taste you remember from childhood: fruit picked only once it's ripe on the branch, there when the season comes and gone until next year.
A little slower, a little harder
Farming without chemical pesticides or synthetic fertilisers means:
- Lower yields, and fruit of uneven sizes
- Weeding by hand instead of with herbicides
- Much more care to keep pests and disease away
- Higher costs – but food you can trust
How we look after the soil
Good fruit starts with good soil. We use only natural fertilisers:
- Wood ash: from the farm's own fallen branches and leaves, for potassium
- Sheep manure: from a nearby grazing property, fully composted before use
- Compost: fruit peels, vegetable scraps and chicken manure, slowly composted on the farm
- Seaweed fertiliser: for trace elements
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