SORELL farmers Oli Wichmann and Mac McGuiness believe small is beautiful.
Their micro greens – herbs, vegetables and salads – are served at some of Tasmania’s best restaurants and enjoyed in home kitchens in the north and south of the state.
The couple left Sydney in 2018 looking for a healthier, slower lifestyle and to create a sustainable farming system.
Fast forward to December 2019 and the pair are living their dream on the outskirts of Sorell, supplying their fresh produce to the local community through farmers markets every weekend and selling direct to local cafes, restaurants and caterers.
Neither had farming experience, Oli a touring lighting designer and Mac a communications specialist have learnt on the job.
“Micro Greens are some of the most nutrient dense foods you can find,’’ Mac said.
“A micro radish has up to 40 times the nutrients of the mature plant.’’
Oli said sustainable farming methods and ethical sourcing of seeds were at the basis of the farm philosophy.
He said the time from propagation to final product took about two weeks.
Some of the most popular micros were radish, red Russian kale, red cabbage, broccoli mustard and snow peas.
Since October the pair have been selling direct to the public at Harvest Launceston, Salamanca Market and Farm Gate Market Hobart.