Dimity May says the world of plants is a pretty wonderful place to have somehow found ourselves.
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She is right - keen gardeners have a hands-on activity that is good for the mind and body. Dimity developed a strong interest in organic farming, studying and gaining practical experience over the years. She was born and raised in Reid but moved away after school and returned after 10 years in Sydney, Melbourne and overseas.
Dimity completed a permaculture design certificate, interned with Joyce Wilkie (and Mike Plane) at Allsun Farm in Gundaroo and has recently undertaken the comprehensive market gardener masterclass developed by renowned farmer and regenerative agriculture advocate Jean-Martin Fortier. He is based in Quebec but has an online course mainly for professional growers.
At the start of 2020 Dimity started Reid Tiny Farm as a way to continue learning and growing seedlings organically in her backyard while her primary role was as a full-time parent. Due to Covid there has been an increased demand for seedlings, particularly homegrown food and she was blown away by community support for a new idea and small local business. That response from Canberrans inspired her to take the leap and make this her day job. Other home growers including Fiona Buining at Ainslie Urban Farm have been supportive.
There were challenges growing in the home backyard last summer with the baking hot days followed by torrential rain and all the plants were outdoors and unprotected. Dimity was concerned the broccoli would go mouldy. Her husband, Mark Egan, helps with the heavy lifting and filling pots, as do their two little boys from a "getting muddy" perspective.
At Pialligo Garden Lots land owner Roy Priest was encouraging about the proposal to develop a seed-raising cocoon tunnel ordered from Active Vista in Tasmania. Designed for regenerative farmers it was 25 degrees, inside with doors open, on a sunny winter's day. Dimity's father, Stewart May, helped build nursery tables and Roy installed a tank into which he pumps up the water.
Seeds are sourced from a range of suppliers including Eden Seeds, The Italian Gardener, Green Harvest, Royston Petrie and Rijk Zwaan. We walked along colourful rows of baby seedlings, rocket, beetroot, radish, broccoli, Cos lettuce and red butterhead, rainbow chard, Tuscan kale, English spinach, leeks, spring onions, tatsoi, and pak choi. Celery was just starting to emerge.
Trays of tomato seedlings included Costaluto Fiorento, Tommy Toe, Black Krim and Tigerella were cherry Moscatel and gourmet Petula tomatoes. both from Rijk Zwaan, a Dutch company with an Australian subsidiary.
Dimity's mother, Wendy, and sister Holly, both help with pricking out and potting up the germinated seeds into larger eco pots. Dimity buys Landtasia compost because it is produced at the organic farm in Mulloon near Bungendore and the compost includes waste from Capital Brewing.
The spring seedlings will be ready for sale early-mid August. Dimity currently sells via online subscription, based on a community supported agriculture model, where subscribers sign up to receive a small or large box of seasonal seedlings four times per year. From spring, Ainslie IGA will also be stocking her seedlings. You can visit instagram.com/reidtinyfarm or reidtinyfarm.com.au for more information.
Dimity likes to harvest fresh vegetables and herbs at home each day and include them in easy dishes. To share with us, she has adapted a recipe from The Fast 800 Book by Dr Michael Mosley which is popular at her place.
Easy winter greens curry
1 tbsp coconut or canola oil
1 onion, peeled and diced
2 medium sweet potatoes, or 3-4 medium potatoes
4 tbsp of your favourite curry paste - we use Korma
1/2 cup dried split lentils
2 whopping handfuls of winter greens, chopped - use anything you have in the garden - Rainbow chard English spinach, kale and collard greens all work well
2 cups bone broth or water
Preheat oven to 180C (160C fan forced)
Heat the oil in a large oven-proof casserole dish and gently saute the onion until softened and lightly browned. Add the chopped sweet potatoes or potatoes and stir to coat with oil. Cook for five to 10 minutes, then stir in the curry paste and cook for one minute. Add the lentils and chopped winter greens, along with two cups of bone broth or water. Bring to the boil, cover with a lid. Then cook in the preheated oven for 60 to 75 minutes, or until the sweet potato is tender and the sauce thick. Enjoy with steamed rice and yoghurt and flatbreads.
