We went along to visit the Yarra Valley Gourmet Greenhouse back in September 2010 to see what they were growing and how they were doing it. The sustainable boutique vegetable farm was founded in 2005 by Meagan Bertram and Steven Briggs, and we’d been wanting to learn a little more about their operation for some time.
Based in Mt Evelyn, the two person operation is a sustainable horticultural haven with a philosophy that fits really well with our own, and a shared passion for good, quality, ethically grown produce.
Steven and Meagan are producing some exceptional organic herbs including basil, coriander, garlic, chives, oregano, parsley, rosemary, sage purple, sage silver, thyme, Vietnamese mint – pungent and flavourful – as well as beautiful zucchini flowers, baby radishes, nasturtium leaves and nasturtium flowers.
The summer break saw the return of sweet, juicy heirloom tomatoes of all colours, shapes and sizes which we’re currently using exclusively in the MCEC kitchen, and will be until they go out of season around March.
They have that old-fashioned, intense flavour; they’re not genetically modified in any way; and they’re so much more delicate than any of the commercial varieties.
The farm’s herbs and various other organic vegetables are being produced throughout the year, allowing us to draw on what’s fresh and seasonal for all of our menus.
Read about Meagan and Stephen’s Yarra Valley Gourmet Greenhouse story at www.yvgg.com.au
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