Growing Produce at Fat Pig Farm
Images by us
Keeley Bytheway finished her schooling in Queensland and had a gap year where she had an epiphany moment of wanting to do something meaningful with her life; similar to us, she felt sustainable farming was where it was at for her and a place she could make a positive impact across so many areas. Keeley says “I don’t come from a farming background, I don’t come from a family of farmers, nor do I have a formal qualification in farming. However, I was always interested in the idea of growing food, originally associated with the idea of self-sufficiency, which I have now debunked through experience”.
During her gap year, she was training horses and decided to reach out to the local market gardeners she could find. She called around and spoke with The Falls Farm and asked them to take a chance on her, letting them know that whilst she was inexperienced, she was very keen to learn. Keeley says the team at The Falls Farm “are truly amazing people and took me under their wing, introducing me to the concept of regenerative agriculture (regen)". They are now doing a paddock-to-plate concept with a local pub, similar to what (Keeley) has been doing at Fat Pig Farm”.
“I found the team at The Falls Farm really inspiring because none of them were university-trained; instead, they gained their knowledge through the experience of farming and other resources.”
Keely says, “I found the team at The Falls Farm really inspiring because none of them were University-trained; instead, they gained their knowledge through the experience of farming and other resources”. That same year, Keeley undertook a two-week intensive Permaculture Design Certificate (PDC) with Tom Kendall at the Sunshine Coast Permaculture Institute, living on-site. “It was an incredible experience as they live 90% self-sufficiently. I experienced total culture shock coming out of that experience, back into the community”.
Learning about the regen space, then permaculture and doing that before the University was a powerful way for Keely to decide the trajectory of what she wanted to study, and it also helped tailor her perspective. This helped her when she moved to Lutruwita / Tasmania as it helped her apply the methods of both regenerative agriculture and permaculture to help her come up with effective solutions to farming problems. It also gave her a good lens through which to delve into other concepts like food sovereignty vs food security. But it was in Queensland where it all started, and when she left, it was a bittersweet thing of finding something amazing but wanting to expand her knowledge, skills and experience in Lutruwita / Tasmania.
Who are you?
My name is Keeley Bytheway and I am a first generation farmer organically growing vegetables in Tasmania. I am originally from Queensland and have lived in Tasmania now for six years.
“I am inspired by the power food has to make people question: where it comes from, how it is grown, what impact it has on our health, and how it tastes.”
Where is your patch?
I grow in Glaziers Bay, southern Lutruwita on the lands of the Melukerdee people. I manage a 1.5 acre market garden, that is one small part of the 70 acres that makes up Fat Pig Farm.
What do you grow?
I grow a wide variety of primarily vegetables, as well as some herbs, flowers and fruits. I sell my produce through a CSA inspired subscription veggie box, so plan to have at least 7 different things ready each week. I grow both pick-and-come-again varieties of leafy greens and summer fruiting crops, as well as successions root crops and single pick, faster growing crops like Asian greens, lettuces and a range of other things. At this stage I have only one polytunnel, so while I do aim to grow year-round, my scale and diversity are limited in the winter months. Of the many different plants I grow, most are tried and tested varieties I keep coming back to, but I also love trialling different varieties and slightly unusual things like agretti and purslane.
What inspires you?
I am inspired by the power food has to make people question: where it comes from, how it is grown, what impact it has on our health, and how it tastes. The impact we as small-scale producers that interact directly with community, have on awareness, appreciation and actions surrounding food. There is nothing more gratifying that hearing customers acknowledging and appreciating the flavour, freshness and quality of the food that you grow.
“We are one in the unique position where we don’t have to wait for top-down change; we can create our own communities, economies, and resilience just by growing, sharing and eating quality food.”
I am also inspired by the scale and scope farming has for positive change and meaningful impact on all levels of ecological and human systems. We are one in the unique position where we don’t have to wait for top-down change; we can create our own communities, economies, and resilience just by growing, sharing and eating quality food. It really is a space where we can embody the change we wish to see in the world.
How did you end up in the garden?
From a very young age I harboured this somewhat romanticised idea of being “self-sufficient”. I have always loved nature, animals and being in garden spaces. I always did and still do, love nurturing living things. However, the moment this really manifested outside of these idyllic imaginings, was after I had finished school and I had a crisis of consciousness moment working in hospitality. I couldn’t stand the waste, the incomplete food chains and the lack of meaning and fulfilment in what I was doing. So, on a whim, I contacted some local market gardens to see if I could actually begin learning to grow food.
“I have always loved nature, animals and being in garden spaces.”
Top gardening tips?
Before you do anything, take the time to watch and listen to your land. Observe how things are already growing, how the land deals with wind and rain, where there is shade and sun. Understanding that every piece of land is unique and may require its own tailor made toolkit is key. Incorporate biodiversity in any way that you can. Flowers are not only food and habitat for insects, they are beautiful and provide joy. Find ways to bring natives into your garden, as edibles or ornamentals. Allow wildlife to have access to these areas, and exclude them from others. This is their home too.
“Before you do anything, take the time to watch and listen to your land.”
A quote to leave us with?
My favourite quote that I come back to every time is “Be the change you wish to see in the world”.
A tried and true recipe to share?
A seasonal take on this Okonomiyaki recipe with whatever veg you have in your garden, you can swap out the veg below, inspired by Ceres Fair Food.
Ingredients
3 eggs
2 small potatoes
1 carrot
½ cup of plain flour
2 cups of chopped cabbage (any kind!)
2-3 Tbsp dashi stock, fish sauce or veggie stock
2 Tbsp chopped spring onion
1 thumb-sized corner of grated ginger
1 Tbsp sesame or vegetable oil
Okonomiyaki (Japanese pancake)
Peel and grate the potatoes into a large bowl.
Add two of the eggs and flour, the dashi stock, fish sauce or veggie stock and mix to create a loose batter.
Then add the carrot, shredded cabbage, spring onion, and grated ginger.
Mix to combine, then add the third egg to make sure the mixture binds completely.
Add vegetable oil to the pan and bring to low-to-medium heat.
Dollop the batter in the centre of the pan and use a spatula or wooden spoon to gently flatten it off, nudging the outer edge back in as do. Take care not to make the size too large as you may struggle to flip it!
Let it cook slowly on a low heat for about 10-15 mins, then flip.
Use a brush or the back of a spoon to evenly cover the cooked side with the okonomi sauce – you can buy pre-made Japanese sauce or create your own from pantry staples, similar to the below recipe.
After about 5 minutes the second side should be cooked, so transfer to a plate.
Drizzle mayo on top, plus your extra condiments like seaweed sprinkles, pickled ginger or extra spring onion.
Okonomi Sauce
1 Tbsp tamari / soy sauce
2 Tbsp tomato sauce
1 Tbsp oyster sauce
dash of sriracha or chilli sauce
PLUS
Japanese mayonnaise, more spring onions, nori / seaweed for garnish.
