Making it in farming is hard at every level, but especially for smaller producers. My philosophy involves minimising inputs and maximising outputs using good design and management techniques.

But at the end of a growing season there is always the challenge of selling the crop. Here my philosophy is two-fold: be first or be the best. In other words, if you can be early to market before anyone else you can charge a premium. For example, I saw sweet corn selling 3 for $5 this week!

If you can’t be first then be the best. We grow absolutely phenomenal organic garlic. For anyone who likes to eat or cook, little can compare with starting a meal with olive oil and garlic in a pan.

It is nice to see that there is a surge of interest in quality food and local food. It’s especially nice to see that many “millennials” spend their money on good food (and good beer) rather than bog standard consumerism.

I’ve been growing garlic for over a decade and this year’s crop is truly superior. With proper curing and storage we have eight months to sell it – not a problem when you’ve got the best.

Peace, Estwing