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Strawberries: Sweet, sustainable, and full of summer joy

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Few fruits capture the feeling of summer like strawberries. Their vibrant red colour, delicate fragrance, and juicy sweetness make them one of our favourite seasonal fruits. In New Zealand, the strawberry season runs from September to April, with the peak harvest in November and December, filling gardens and markets with the scent of sunshine.

Beyond their taste and beauty, strawberries have a rich history, impressive nutrition profile, and are easy to grow, as nutritional therapist Paula Sharp writes.

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A brief history of strawberries

The Romans enjoyed strawberries as food and medicine, using them to calm inflammation and aid digestion. By the Middle Ages in Europe, they had become a symbol of purity and perfection – carved into churches and served at banquets.The modern strawberry, Fragaria × ananassa, has its roots in eighteenth century France, where two wild species – the small, flavourful North American Fragaria virginiana and the larger Chilean Fragaria chiloensis – accidentally cross-pollinated. The result was the plump, fragrant berry we know today.

Early European settlers brought strawberries to New Zealand, where the climate and soil suited them beautifully. Today, areas like Waikato, Auckland, and the Bay of Plenty are famous for their fields of the fruit, yet nothing compares to growing your own and tasting the sweetness straight from the plant.

Why grow spray-free or organic?

Strawberries are one of the most heavily sprayed crops worldwide. Their thin skin and low-growing habit make them vulnerable to pests and fungal diseases, but chemicals aren’t the only – or best – solution. Growing your own spray-free or organically means your berries are free from synthetic residues, and you’re supporting soil health, pollinators, and biodiversity.

Healthy soil grows healthier plants — and better-tasting fruit. Strawberries grown naturally have a more intense aroma, deeper flavour, and higher nutrient levels than their conventionally farmed counterparts.

How to grow strawberries naturally

Strawberries thrive in full sun and free-draining soil rich in compost. They do well in raised beds, containers, or hanging baskets — perfect for small gardens or patios.

The best time to plant strawberries in Aotearoa New Zealand is from late autumn through early spring, when the soil is still workable but not too cold.

In warmer regions like Auckland, Bay of Plenty, and Northland, ideally plant May to July so the young plants can establish roots before flowering. In cooler areas like Canterbury and Otago, plant a little later, July to October, once frosts ease.

Photo: Katharina N, Pixabay

Growing tips

  • Enrich the soil: Mix in well-rotted compost before planting.
  • Mulch: Use straw, pine needles, or pea straw to keep fruit clean and weeds down.
  • Eggshells: Crushed eggshells deter slugs and snails while adding calcium to the soil.
  • Feed regularly: Water fortnightly with liquid seaweed or compost tea for strong growth.
  • Netting: Protect fruit from birds using fine mesh secured tightly to avoid trapping wildlife.
  • Remove the first flowers after planting to help the plants focus on root growth and strength (for bigger, sweeter berries later in the season.).
  • Renew plants: Replace every three years using healthy runners for new stock.
  • Harvest strawberries when fully red and fragrant (typically begins from November to February, in milder regions fruit can continue into April).
  • Strawberries won’t ripen further once picked.

Nutrition that shines

One cup of strawberries gives your full daily vitamin C needs – excellent for immune support and collagen production. They’re also rich in antioxidants like anthocyanins, which protect against inflammation, and ellagic acid, known for its skin and heart health benefits.

Their natural sweetness satisfies sugar cravings while supporting blood sugar balance thanks to fibre and water content. Folate, manganese, and potassium round out their nutrient profile, helping energy and mood stay steady through the warmer months.

Eat them fresh, blend them into smoothies, toss into salads, or make into compotes and desserts – strawberries are as versatile as they are delicious.

A fruit worth growing

Homegrown strawberries are one of life’s simple pleasures. I call them nature’s lollies – sweet, sun-warmed, and full of vitality.

By choosing to grow spray-free or organic, you’re nourishing your body and caring for the land. Each bite is a reminder that good food, good soil, and good health are deeply connected.

Seasonal strawberry recipes

Here are two easy ways to enjoy fresh asparagus in season.

Strawberry & basil balsamic salad  

Light and fragrant. Serves 2–3.

Ingredients

  • 2 cups fresh strawberries, halved
  • 1 small ball mozzarella (about 100 g), torn
  • 1 handful basil leaves
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar or glaze
  • Pinch of sea salt and black pepper

Method

  1. Arrange strawberries, mozzarella, and basil on a platter.
  2. Drizzle with olive oil and balsamic vinegar.
  3. Season lightly and serve immediately.

Photo: May Zhu, Pinterest

Strawberry chia breakfast pots

A light make-ahead breakfast or snack. Makes 2 servings.

Ingredients

  • 1 cup fresh strawberries, chopped
  • 1 cup milk of choice (almond, oat or dairy)
  • 3 tbsp chia seeds
  • 1 tsp maple syrup or honey
  • ½ tsp vanilla extract

Optional: Greek yoghurt and extra strawberries for topping

Method

  1. Blend half the strawberries with milk, sweetener, and vanilla.
  2. Stir in chia seeds and remaining strawberries.
  3. Pour into two jars, stir after 10 minutes, then refrigerate overnight.
  4. Top with yoghurt and extra berries before serving.

Photo: Freepik

AUTHOR BIO

Paula Sharp is a nutritional therapist supporting women’s health, digestion, hormones, skin, sleep, and energy through one-to-one consultations via Zoom. She’s also a local guest speaker in the Bay of Plenty and regular writer for Organic NZ.

Join Paula’s free newsletter – Sharp Bite – for weekly nutrition tips, seasonal recipes, and mindset inspiration.

Photo at top of article: Oliver Hale, Unsplash

The Floral Dream

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Olivia McCord, author of this beautiful new book, The Floral Dream, uses organic practices in her flower growing.

“My initial introduction to growing was through kiwifruit. We established a kiwifruit orchard from scratch, and it is now a fully certified organic orchard.”

This gorgeous book is bursting with colour and inspiration, as well as being a practical, comprehensive guide to growing cut flowers.

The following is extracted with permission from The Floral Dream: A Guide to Growing Cut Flowers in New Zealand by Olivia McCord (Potton & Burton) $49.99 RRP

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Sourcing plants

There are numerous ways that you can start your dream cutting garden, and it will be dictated by the way you source your plants. What will ultimately determine the way you source your plants will be your scale of operation. If you are a small home gardener it is feasible to spend a little more on a seedling as you will be planting fewer as opposed to a small scale flower farmer who will require multiple seedlings of each variety.

The key is to plan what you want to grow so you can ensure you are sourcing your plants at the right time they are available. For example dahlias, a hugely popular item, will go on pre-sale in winter when you need to secure them to ensure you don’t miss out on the varieties you were after come summer time.

Growing from seed

When I first started growing flowers I was incredibly daunted by growing from seed and believed that it was for very experienced growers only. Fast forward a few years and I now own a cut flower seed business, so it is safe to say I became a quick convert to growing from seed.

The reason I love growing from seed is the large selection of plants available (a lot of garden stores do not offer a decent cut flower range) and the inexpensive cost. The trick to growing from seeds if you are starting out is to choose annuals (perennials can be fussier) and follow the basic guidelines laid out later in this book.

You do not require fancy equipment or a greenhouse to get a range of seeds germinating.

Above: Olivia McCord

Growing from plugs

This is generally reserved for small scale flower farmers. Plugs are small seedlings of a particular variety grown in large trays. There are a number of nurseries (like Gray Floral listed in the appendix) around the country that will wholesale trays of plugs to growers. However, there are minimum quantities so this option is not feasible for home growers

Seedlings

Seedlings are fantastic as a quick way to get started as someone has done the initial work for you. They are more expensive but if you are growing a handful of plants this expense is relatively small. Just ensure you are mindful about selecting the right variety. A lot of local gardening stores sell plants in their potted colour section for pots. Therefore if you are choosing a zinnia for example you might be selecting a dwarf bedding variety that will not grow an appropriate stem for a cut flower.

There are a number of nurseries around the country starting to offer cut flower seedlings which have been noted in the back of the book.

Bulbs, tubers and corms

Bulbs, tubers and corms are a fantastic way to grow cut flowers as they are often reliable bloomers. The key is to work out what you want to plant in advance, as most spring flowering bulbs are on sale late autumn, and summer flowering bulbs are selling in winter. More information is detailed on how to grow these later in this chapter.

Cuttings and sharing

A fabulous way to grow your garden is through cuttings and sharing plants with other gardeners. I myself have taken cuttings from my neighbour’s ‘limelight’ hydrangeas and grown them on to fill my garden.

Whilst annuals can be difficult to grow in this manner, perennials lend themselves to dividing. Chrysanthemums are a wonderfully easy plant to propagate through cuttings, so join your local gardening groups and go to garden open days. They are wonderfully welcoming groups and an excellent way to grow your garden and learn valuable knowledge.

Potted plants

Potted plants, which are mature plants, are the most expensive way to add to your garden. However, it is sometimes the best option. Whilst I don’t recommend buying annuals this way, as they will only last a season, buying a potted perennial, shrub or especially trees, saves you a lot of time.

I personally like to buy most of my roses as potted plants rather than cuttings as it saves me a large amount of time and adds instant flowers.

Photos: Olivia McCord

Asparagus in season: From garden to table

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Few vegetables announce spring quite like asparagus. With its tender green spears and delicate flavour, asparagus is one of New Zealand’s most celebrated seasonal treasures.

Nutritional therapist Paula Sharp introduces this spring star, including gardening tips, recipes and nutritional benefits.

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A brief history

Asparagus (Asparagus officinalis) has been enjoyed for thousands of years. Native to the Mediterranean, it was prized by the ancient Egyptians, Greeks, and Romans for its flavour and medicinal properties. The Romans were so fond of it that they had an ‘asparagus fleet’ to quickly transport the spears to distant outposts.

By the sixteenth century it had spread across Europe, and later to the New World. Today, asparagus is enjoyed globally, with New Zealand growers producing some of the freshest and most flavourful asparagus in the Southern Hemisphere.

Harvested from September to December, asparagus thrives in regions such as Waikato, Canterbury, and Hawke’s Bay, where sandy soils and long sunshine hours provide the perfect growing conditions.

Nutritional benefits

This slender spear is as nourishing as it is delicious. Asparagus is low in calories but high in vitamins A, C, E, and K, as well as folate – vital for energy and cell repair.

It’s rich in antioxidants that help protect the body from free-radical damage and contains prebiotic fibre, which supports healthy digestion and feeds the beneficial bacteria in your gut.

Its natural diuretic properties make it light and cleansing, ideal for a springtime reset.

Gardening tips for organic growers

Asparagus is a perennial crop – once established, it can produce for 15–20 years. It requires patience, but the rewards are worth it. Planting time is from mid September on, as the soil temperatures rise.

  • Site and soil: Choose a sunny, sheltered spot with free-draining, sandy soil. Asparagus dislikes wet feet. Work in plenty of compost and organic matter before planting.
  • Planting: Start with crowns (one-year-old roots). Plant them in trenches 20cm deep, spreading the roots out like a starfish, and cover lightly with soil. Gradually fill in the trench as shoots appear.
  • Spacing: Allow 40cm between plants and one metre between rows – asparagus needs room to spread.
  • Patience pays: Don’t harvest for the first two years, allowing plants to establish strong root systems. From year three, you can harvest spears for about six weeks each spring.
  • Organic care: Mulch well to keep weeds down and moisture in. Feed annually with compost or seaweed. In winter, after the ferny foliage dies back, cut it down and top-dress with organic matter.
  • Growing your own asparagus is an investment, but once it’s in, you’ll be rewarded with tender, chemical-free spears every spring.

Photo: AnRo0002 / Wikimedia Commons

ABOVE: Asparagus spears, if not harvested, will grow into a ferny plant, and later in the season produce red berries.

Images: Kohei Tanaka / Pixabay and Nennieinszweidrei / Pixabay

DID YOU KNOW?
Purple asparagus is grown in New Zealand too – it’s sweeter and higher in antioxidants than the green variety. (Aphrodisiac history: In nineteenth-century France, grooms were served three courses of asparagus before their wedding night!)
Storage tip: Trim hard ends and then stand the asparagus spears upright in a glass with 2–3cm of water in the fridge.  Cover loosely with a plastic bag. It can stay crisp for up to 5 days.

Images: Timolina / Freepik and Michaela St / Pexels)

Cooking with asparagus

Asparagus is wonderfully versatile. It can be steamed, roasted, grilled, stir-fried, or even shaved raw into salads. Its delicate flavour pairs beautifully with lemon, mint, eggs, seafood, and olive oil. Quick cooking helps retain its vibrant green colour and crisp texture.

Quick cooking: Overcooking dulls colour and flavour. Just a few minutes is enough to bring out its best.

A simple preparation trick: hold a spear at both ends and bend gently – it will naturally snap at the point where the woody end begins. Save those woody ends for stock.

Why eat in season?

It simply tastes better.  Choosing local, seasonal asparagus ensures maximum flavour, nutrition, and freshness. By buying asparagus from your local grower or farmers’ market between September and December, you’re supporting sustainable farming while enjoying one of nature’s finest spring offerings.

Asparagus is more than just a seasonal vegetable – it tastes like spring! It is a nutrient-rich powerhouse vegetable, and a very rewarding plant for gardeners. Whether roasted with garlic or tossed in a zesty salad, asparagus brings vitality to the plate and reminds us that the best food is seasonal, local, and grown with care.

Asparagus recipes

Here are two easy ways to enjoy fresh asparagus in season.

Lemon & garlic roasted asparagus

Serves 4. Simple, fresh, and perfect as a side.

Ingredients

  • 500g fresh asparagus spears
  • 2 tbsp coconut oil
  • 2 cloves garlic, finely chopped
  • Juice and zest of ½ a lemon
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper
  • 2 tbsp grated Parmesan cheese (optional)

Method

  1. Preheat oven to 200°C (fan bake).
  2. Add coconut oil to a baking tray and heat (until liquid)
  3. Trim asparagus and arrange on the tray, add garlic, and season with salt and pepper.
  4. Toss gently.
  5. Roast for 12–15 minutes until just tender.
  6. Finish with lemon juice, zest, and Parmesan if desired.

Image: Alleksana / Pexels

Asparagus, Feta and Mint Salad

Serves 4.

Ingredients

  • 400g fresh asparagus spears
  • 100g baby spinach leaves
  • 80g feta cheese, crumbled
  • ¼ cup fresh mint leaves, torn
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper

Method

  1. Trim asparagus ends off and save for stock.
  2. Blanch the spears in boiling water for 2 minutes.
  3. Refresh in iced water, drain, and cut into 3–4cm pieces.
  4. In a large bowl, combine spinach, asparagus, feta, and mint.
  5. To make the dressing, put the last five ingredients in a jar and shake.
  6. Pour dressing over salad, and toss gently.

AUTHOR BIO: Paula Sharp is a qualified nutritional therapist dedicated to helping women feel their best through every stage of life.

She works one-to-one via Zoom with clients around the world, supporting women’s health in areas such as gut and digestive repair, hormonal balance, skin and hair vitality, restorative sleep, sustainable weight management, and recovery before and after surgery.

Alongside her private practice, Paula is a guest speaker and writer. Her career began in London, where she worked in the organic fruit and vegetable industry, which sparked a lifelong passion for seasonal, spray-free produce. Now based in Whakatāne, she tends her own extensive organic garden, putting her philosophy of ‘food as medicine’ into daily practice.

For more seasonal recipes and women’s wellness insights, explore Sharp Bite, Paula’s blog at www.paulasharpnutrition.com – a fresh bite of inspiration for healthier, more joyful living.

Photo at top of article: Almaje / iStock

Worm Farming Tips

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Home gardener Michelle Coenradi has four worm farms on the go. Here she outlines the benefits, and offers some tips from her experience.

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I am passionate about my worms. There are so many benefits to worm farming, and it’s something you can do almost anywhere, even on a balcony. Worm farms produce two types of fertiliser: a liquid (sometimes called tea or juice) and a more solid one (vermicast). I leave the siphon open and sit a bucket underneath to collect the liquid.

Benefits of worm juice and vermicast

  1. Enhances soil fertility.
  2. Promotes plant growth.
  3. Deters pests and diseases.
  4. Improves soil structure – contains microorganisms and enzymes that improve soil aeration and water retention, leading to better root development.
  5. Rich in readily available nutrients like nitrogen, phosphorus and potassium, as well as trace elements.
  6. Improved aeration and drainage results in reduced soil compaction
  7. Enhances the activity of beneficial microbes which are essential for nutrient cycling and overall soil health.
  8. Cost-effective fertiliser that you can make yourself.
  9. Vermicast is pH neutral.

ABOVE: Inside one of Michelle’s worm farms (Photos: Michelle Conraedi)

A healthy home for your worms

Worms need a dark, moist and well aerated environment and a temperature between 15–25ºC. You can put in shredded paper for them to live and breed in, or a worm mat which can be purchased at hardware stores.

Worms love anything curved or round to nest in and keep themselves warm, especially avocado and watermelon skins, and pumpkin is a hit as well.

What do they like to eat?

  • 70% nitrogen-rich ‘green waste’ like fruit and vege scraps, eggshells, coffee grounds and tea bags (make sure they’re compostable ones). Avoid citrus fruit and the onion family.
  • 30% carbon ‘brown waste’, like newspaper and cardboard.

You can feed them daily but I tend to feed weekly.

When I put scraps in I sprinkle Tumbleweed worm compost conditioner over the top. This keeps the pH balanced – you can tell if the worms are struggling with an alkaline imbalance because they lose their colour and start turning white. You can also use garden lime sparingly.

The vermicast is referred to as black gold, indicating its value in the garden. I find worms are hardy and easy care; you really can’t go wrong with a worm farm and they are so rewarding.

ABOVE: Michelle’s vegetable garden flourishes with the addition of vermicast and liquid from her worm farms.

More information

There is lots more information about worm farming online, such as these tips from the Compost Collective.

Photo at top: Compost Collective

Strawberries – a self-sufficient crop

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By Gillian Swinton 

Images and text from The Good Life by Gillian Swinton, photography by Francine Boer Photography and Gillian Swinton. Published by Allen & Unwin NZ, RRP $45.00.

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Planting strawberries in winter might sound ridiculous, but it is a great activity to do while the garden is dormant. When your strawberry plants are in the ground, you should notice runners coming off each mature plant. These runners are future strawberry plants, meaning that if you look after your plants, strawberries can become yet another self-sufficient crop.

Strawberry plants are going to remain in your garden for a few years, so consider where you’re placing them. Wherever you plant them, they will need a bit of love in the beginning to ensure they fruit in summer. I’ve chosen to plant ours in the paddock next to our garlic crops, as they make great companions. Keep in mind they will need protection from birds, so growing them in a berry house or in an area you can easily cover is key!

Hamish harvests strawberries from under the bird netting

To obtain runners, find a healthy strawberry plant and locate the running stem from the original plant. There may be a few plants on one runner, and you can take them all. Look for little roots and healthy crowns developing at the base. I trim these down and plant them in a seed-raising mix until spring when the soil temperatures rise.

You could do this in autumn or spring, but I find taking the runners in winter, then keeping them in good soil and well fed with seaweed tonic, means I can build healthy roots in time for a head start in spring.

I also build their future garden beds, ready for the runners when it gets warmer. For my strawberry bed, I:

  • fork the ground gently to get some air into the soil.
  • add compost.
  • add chicken poop — it’s acidic, which strawberries love!
  • add leaf mulch and grass clippings — grass clippings in winter are fine to add as there are no seeds. Mixing them with leaves makes a powerhouse combo.
  • add weed matting. This will protect the plant, suppress weeds and stop any fruit in summer from sitting on the ground. Many gardeners dislike using weed matting, but we use it happily for our strawberry beds. You could replace weed matting with wool or a heavy mulch of pea straw. We get some big winds in spring, so pegging down weed matting helps keep our organic materials from being blown away, as well as retaining soil moisture.
  • blow-torch holes into the matting. Melting the matting seals the holes and makes it easier for us to plant the runners.
  • add an irrigation line under the weed matting, to be hooked up in spring when the runners are planted.

When it comes time to plant in spring, get the young plants and plant in the holes in the matting. You may have to dig down through the layers, but make sure not to cover the crown (the stem where the leaves develop from) with soil. Water in with seaweed tonic and keep plants well irrigated through spring and summer.

New plants won’t yield much fruit in their first year, but they will do better in years two and three. Keep covered with netting to prevent birds (and dogs) from getting in. With some care each year, you shouldn’t have to buy strawberries or strawberry plants again!

Cover of The Good Life by Gillian Swinton

Join the No-Mow movement!

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Dr John Flux’s neighbour once called to see if he had died – because the grass had grown so long! The Lower Hutt ecologist is an advocate of the no-mow movement because of its many environmental benefits, and describes here how he has implemented it for the past four years in his garden and on the footpath verge.

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ABOVE: Green desert: The house with lawns as bought in 2016.

The origin of lawns

Lawns are said to derive from Marie-Antoinette’s wish to show she was rich. The habit spread to English nobility, and then everyone else. Naturalists, the early ecologists, realised how lifeless they were: W H Hudson wrote in 1919: “I am not a lover of lawns… Rather would I see daisies in their thousands, ground ivy, hawkweed, and even the hated plantain with tall stems, and dandelions… than lawn grass.”

The benefits of No-Mow

Today ecologists list many advantages of No-Mow:

  • an improved habitat for insects, and the birds reptiles, fish, and frogs that rely on them;
  • less petrol for mowing (5% of our carbon footprint);
  • increased carbon sequestration, continuing for many years;
  • reduced flooding (Cyclone Gabrielle damage was due to cut grass mud-flow, and forest trash);
  • it stays green and lowers the risk of wind-blown embers spreading fires;
  • and it saves money.

So I started to implement No-Mow in 2021 to show these advantages.

Implementing No-Mow

The first step was to ask the city mayor for permission not to mow the grass verge beside the footpath. He said to contact the environment section, who all thought it a good idea; but verges came under transport. Their only condition was clear views for motorists turning the corner, so the height limit was one metre. Check your local council rules if you want to put No-Mow in practice on your verge or berm.

The second step should be easy: just sit back and watch what happens. But Western humans are born to interfere with nature to make things ‘better’. Resist the temptation, or at least try a No-Mow patch. (Do not expect stability – in New Zealand ecological succession ends in forest, and you may prefer tussock.) I confine gardening to watering, weeding, and fertilising raised beds with compost; no sprays of any kind. We know ragwort is a dreadful weed that will spread everywhere, but it didn’t, as explained later, and monarch butterflies love the two or three plants that flower each year (as pictured in the photo at the top of this article).

ABOVE: The roadside verge in 2021 (top) and 2025 (lower image)

Unexpected benefit: two apple crops a year

When we bought this house in 2016 it was in clear view from the gate, but today only the front door is visible. The neat brown lawn now reaches your knees and stays green. I was very surprised at the rate native trees grew once No-Mow established a complete ground cover that prevented the soil drying. They reached four to five metres in five years.

Apple trees (Sturmer, Cox’s Orange, and Russet) are pruned to two metres high, and all three produce two crops a year, summer and late autumn. Other gardeners have not reported this, so it does not seem to be a result of climate change, but pears, plums, figs, and feijoas still bear one crop a year.

Dr John Flux with a Sturmer apple tree in his No-Mow garden. The apples are ripe now (April 2025), and the second crop will be the normal time in August.

Managing the No-Mow garden

This front garden remains No Mow apart from clearing grass against the house for ventilation, and 30cm wide tracks I cut regularly with a push mower for access to prune, pick fruit, and show visitors round. These tracks are now a mix of short grass and white clover.

Most lawns are mixtures of about five grasses, e.g. brown top, fescues (chewings and creeping red), sweet vernal and turf ryegrass is a common lawn. Other species are chosen for a hard-wearing surface (playing fields) or different climates (kikuyu is frost tender). Our berm had kikuyu accidentally introduced in a load of topsoil by the original owner; it dominates that bit of No-Mow (see photo above) and is good for attracting attention – such as when a neighbour called to ask if I had died.

An experiment

On part of my lawn I set up an experiment: half was mowed, weeded, and watered, as normal. The other half has not been touched in any way since 2021 (see below). Each year the No-Mow area grasses grow about 20cm high and flower heads reach 30–50cm. Sparrows and finches enjoy the seeds until it all dies back to the green base over winter.

For the photos below, I cut the flap of grass that normally covers the orange bricks to show the thick underlay, which is ideal for delaying and filtering runoff in heavy rain. Visitors are impressed that no weeds have managed to invade this patch, despite all the dandelions growing and seeding on the mown lawn opposite. It explains why ragwort in the front garden remains an isolated clump. And I hand out copies of God, St Francis, and Lawns (google it!).

Still, problems remain. Ivy spread over a quarter acre of our previous garden, so I pick out every bit I find here. Kikuyu crawls in from the berm, under the fence and under the No-Mow plants. It is very hard to kill; I chuck it back over the fence where it came from. Muehlenbeckia australis climbs everywhere, but can be traced back and cut lower down. M. complexa is the worst, spreading at ground level in all directions looking for any plant to climb in a twisting spiral. I hope copper butterflies arrive soon to eat it, although many insects probe the tiny flowers.

ABOVE: The near side (lower part of both images) shows a normal lawn grass mix that has been cut, weeded, watered as needed.
The far side (upper part of both images) shows an identical lawn, completely untouched since 2021, and nothing has changed. Some people expect No-Mow to become wild, but after the first year nothing changes. The lawn flowers and dies back to the same level.

Bountiful biodiversity

Looking across the garden from the front gate to the steps into the house gives a typical view of half the garden. The photo below shows, from left: pale green whau (Entelea arborescens), Muehlenbeckia australis climbing on a dead tree, M. complexa, Castlepoint daisy Brachyglottis spp, pate (Schefflera digitata), Cox’s Orange apple, māpou (Myrsine australis) growing easily through cocksfoot grass with flowers two metres tall, pear, and the tall bare trunk of mountain papaya (Vasconcellea pubescens).

The grass below the trees is being shaded out, and a closed canopy will lead to a totally different ground cover. What will happen?

Ecology education

I try to get people interested in ecology – which has been taught in every school in Russia since 2001, and in China. It explains why cutting berms is now illegal throughout Scotland, and many cities in England do not allow lawns anywhere, only shrubs and meadow flowers.

China’s leader in ecological urbanism, Kongjian Yu, completed 200 ‘sponge cities’ by allowing rivers room to spread; stop-banks only make the next flood worse. Two simple rules from Barry Commoner that I find useful are: Everything is connected; and Nature knows best (The Closing Circle, 1971). To illustrate this, below is a predator circle in my garden.


ABOVE: Predators, like weeds, are never simply good or bad: even introduced wasps – they stop cabbage white caterpillars eating brassicas. Pictured from left to right are: 1) spider eating spider, 2) wasp eating spider, 3) praying mantis eating wasp. 4) spider eating praying mantis.
Dr John E C Flux was an ecologist in the Ecology Division of DSIR for 35 years, Landcare Research for two years, and NZ Ecological Research Associates for 10 years, with a special interest in hares and starlings.
NZ Ecological Research Associates was a company set up at at AgResearch’s Wallaceville campus in Upper Hutt by a group of about 30 redundant DSIR staff, from Ecology, Botany, and Soil Bureau. There were also a few members in Auckland and Nelson, and the group worked on a wide range of things -including spiders on offshore islands, heather on Mt Ruapehu, swamp plants, pest control in orchards, new highway locations, and overseeing Zealandia’s fence construction. It disbanded about 15 years ago.

Living Better, Together

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The Cohousing Revolution

In an increasingly disconnected world, many people are seeking ways to live more closely with both the environment and one another. For Simone Woodland, a dream to create a different way of life led to the Tākaka Cohousing project in Golden Bay. 

Hannah Schenker tells the story. 

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ABOVE: Simone Woodland and her daughter Frida

The birth of a dream 

Simone Woodland’s dream began to take shape in 2017 when she applied to become an Edmund Hillary Fellow, and travelled to New Zealand. Driven to live more harmoniously with herself, others, and the land, she discovered cohousing. Her vision became clear: she could create a supportive community for her family to live in, while regenerating the land. From this seed, Tākaka Cohousing was born.

Originally from the UK, Simone trained in architecture and urban design before becoming disheartened by the industry and shifting to social entrepreneurship. In Aotearoa, she began exploring alternative, minimalist living through her early business Tiny Lifestyle.

Her passion for community building and sustainability deepened as she transformed this into another business, Elemental Design and Build, further honing her knowledge and interest in eco-conscious, natural construction. To bring her cohousing vision to life, she drew on these experiences and co-founded Mōhua Ventures, a housing development company owned by a charity, Te Hapori Hauora Community Land Trust.

But her love of community started much earlier. “When I was a kid, my dad hosted annual street parties in our little cul-de-sac,” says Simone. “It brought all of our neighbours together around a bonfire, sharing kai and doing silly things like three-legged races. It broke down barriers and we became friendly with our neighbours. He showed me that you can create community wherever you are.”

ABOVE: Tākaka Cohousing from the air

The benefits of cohousing

Cohousing offers a refreshing alternative to traditional suburban living. The concept originated in Denmark in the early 1970s and has since spread globally. It is a community-based housing model where individuals own private homes but share common spaces and facilities. It blends personal privacy with social connection, fostering collaboration, sustainability, and a supportive environment. Residents actively contribute to decision-making and community life, creating a stronger, more connected neighbourhood.

Loneliness is a growing issue in New Zealand, exacerbated by our individualistic society. A 2018 Stats NZ survey found over 650,000 New Zealanders experienced loneliness at least some of the time in the past four weeks. (https://loneliness.org.nz/nz/facts/many-kiwis-feel-lonely/). 

Cohousing can help counteract that. Living in a close-knit neighbourhood opens up possibilities for interactions that foster personal growth, increasing the health and wellbeing of residents, promoting intergenerational connection.

Cohousing also offers environmental, social, and economic benefits. Sharing facilities reduces individual costs and space needs, while sharing green spaces means you don’t have to grow and tend everything on your own.

ABOVE: Residents meeting outside the three-bedroom duplex homes
ABOVE: Sharing a meal in the Common House

How Tākaka Cohousing works

Homes are sold at cost with individual unit titles, which banks recognise for mortgage approvals. Residents own their own home and the land directly beneath it, and a share of the common land and facilities, managed by a body corporate.

Architecture and urban planning principles are used to create a pedestrian-friendly layout, with car parking kept to the outside of the neighbourhood. The physical design promotes social interaction in “bump spaces”, allowing spontaneous interactions to occur in daily life. This means you don’t always have to pre-arrange catch-ups and cuppas and diarise everything – it happens quite naturally.

The first neighbourhood has 34 fully occupied duplex homes, with a mix of single and double-storey two- and three-bedroom layouts. Two more neighbourhoods are planned for construction in 2026 and 2027, with a similar mix of options now open for expressions of interest. 

ABOVE: Left – Exterior of the two-bedroom, single-level duplex.
Right – Interior showing dining and living area
ABOVE: Left – Interior from living area showing mezzanine above
Right – Kitchen

Recipe for success

A big part of why Tākaka Cohousing has succeeded is Simone’s approach of creating a dedicated company to drive the project forward. Rather than relying on a group of peers to navigate the complexities of development – something that often leads to slow progress or burnout – she founded Mōhua Ventures, a company with the experience and knowledge needed to deliver the vision.

Through the company, she is able to maintain the momentum of the project, while being a resident herself gives her firsthand experience of what works and what can be improved as the development grows.

The project is currently entering its second phase, with two further 18-home cohousing neighbourhoods to be built on the remaining land along Meihana Street, near Tākaka township. Seven hectares of land surrounding the neighbourhoods will be regenerated into publicly accessible parkland through a community land trust.

ABOVE: A carpeted mezzanine in the Common House offers comfy lounge space for board games and movie nights.

Spotlight on sustainability

The duplexes at Tākaka Cohousing feature Terra Lana insulation made from recycled sheep’s wool, thicker walls to increase insulation, concrete floors for added thermal mass, and non-toxic paint from The Natural Paint Co. “The health of the whānau living in our homes is our top priority,” says Simone. “It’s about creating spaces that are not just energy-efficient but truly healthy to live in—warm, dry, and well-insulated.”

The Common House was built by Elemental Design and Build, guided by Graeme Scott’s passion for traditional timber framing. This off-grid natural build was crafted using untreated, non-toxic and sustainably sourced heartwood lusitanica (Cupressus lustitanica – related to macrocarpa)  for the framing, staircase, railings and balustrade, and a couple of extra-long pieces of macrocarpa heartwood for framing, all stained with Osmo natural wood stain. 

All of the wood was milled on site, keeping transport and carbon footprint to a minimum, and its natural non-toxic qualities preserve the health and wellbeing of the builders and contractors during construction, and the residents who use the space. Eucalyptus was sourced from Riwaka for flooring, skirting and architraves. Inside the walls is regular H1.2 boron-treated timber. The external weatherboards are macrocarpa (not milled on site, sourced from Totally Timber, and stained with a natural oil stain).

The walls are made using hempcrete panels, manufactured by Kohu Hemp using their own formula of hemp hurd and hydrated lime, and coated in lime plaster by Solid Earth. Hemp is a crop that enhances soil health, and grows in just three months. It creates a breathable, natural product with high insulation values. Hempcrete sequesters carbon dioxide for 50 years.

Additionally, the project acknowledges the importance of mana whenua (local iwi) as kaitiaki (guardians), integrating cultural connections into its development. Mōhua Ventures is owned by Te Hapori Hauora, Mōhua Community Land Trust – a registered charity.

Te Hapori Hauora governs the land surrounding the cohousing neighbourhoods and has a tripartite structure, with representatives from mana whenua, the cohousing neighbourhood, and the wider Mōhua (Golden Bay) community. The Trust is planning to create a publicly accessible parkland and community facilities on the land surrounding the cohousing neighbourhood, regenerating the whenua for generations to come.

ABOVE: Willing workers installing hempcrete panels
ABOVE: Getting the whole family involved – hempcreting the Common House

Cohousing in Aotearoa NZ

Cohousing in Aotearoa is still finding its feet, but the momentum is growing as more people realise the benefits of living in community. Pioneering projects like Earthsong (32 terrace homes and apartments in Auckland) and Toiora (21 passive homes in Dunedin) have shown what’s possible, but many other initiatives still struggle with the usual roadblocks – funding, land access, and red tape. Despite these challenges, the desire for a more connected, sustainable way of living is stronger than ever.

“We are now expanding our horizons to support other communities with their plans to create sustainable, alternative housing solutions,” Simone says. Mōhua Ventures has an experienced, professional team that can help with understanding project feasibility, project management, and community building. “We would love to hear from other communities we can support.”

Who lives here?

Residents come from diverse backgrounds and life stages. For Kirsty and Duane, the desire to explore alternative education for their two children led them to cohousing. Recognising the need for community support in their unschooling and life learning approach, they found Tākaka Cohousing to be the perfect fit. “We all live such a rich life,” says Kirsty, highlighting the benefits of a safe, supportive environment where children thrive and connect with people of all ages.

“The kids are constantly playing with their friends, are safe to walk, bike ride, and run around the neighbourhood without any worries about cars,” she says. “They’re learning and connecting with everyone all the time and have developed some amazing friendships, not just with the other children, but also other adults, while gardening or attending working bees. Their contribution is valued, and their opinion is considered.”

For some, the location is the biggest drawcard. Golden Bay is known for its beautiful landscapes bordered by two National Parks, for the sacred waters of Waikoropupū Springs, and its friendly and creative community.

“It’s the ease of access,” says resident Mazarine Fitzgerald, “to be able to connect with yourself, and nature, and the land.” For her, what makes Tākaka so special is also the “sense of community, real friendship and belonging, and all the wholesome events that happen here.” 

ABOVE: Residents Mazarine Fitzgerald (left) and Kate Burness (right)

Shared facilities and gardens

The Common House is central to community life, hosting everything from social gatherings to morning dance sessions. It offers shared laundry facilities, a meeting space, kitchen, extra storage, a bedroom for guests, and hosts monthly meetings and potluck dinners.

Gardens are another shared resource, allowing residents to grow and share produce, and reduce their reliance on external sources. “We get together for working bees, we plant, weed, and harvest food,” says Simone. “I love it because I’m learning so much about gardening. Doing it together lightens the load and benefits more than just yourselves, and the kids are growing up knowing where yummy fresh food comes from.”

Tākaka Cohousing is more than just a housing development – it’s a community that embodies the values of connection, collaboration, and environmental stewardship. For Simone and many others, it represents a new way of living that aligns with their principles and their vision for a better future. With its blend of shared resources, healthy homes, and a supportive social dynamic, Tākaka Cohousing is proving that the future doesn’t have to be a solo journey – it can be a shared experience. 

ABOVE: Sharing gardens reduces the load for all, while increasing the amount of produce to share. Residents, left to right: Phoebe Fulton, Mazarine Fitzgerald and Deb Rolston
Hannah Schenker is a freelance writer, proofreader, and team assistant at Mōhua Ventures. She’s also mama to a beautiful five-year-old, living a life rich in family and creativity.

Photos from Jenny’s garden

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Soil & Health member Jenny Williamson shared some photos from her garden near Feilding, taken in February 2025.

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Jenny Williamson’s favourite vegetable is beetroot, which grows extremely well in her garden. She grows two varieties: Detroit Dark Red (pictured) and Monorubra (a cylindrical variety).

The green leafy plant is Daubenton’s kale, a perennial plant that Jenny grew from a cutting planted in the spring. It’s growing well even in part shade. Read more about perennial brassicas here.

ABOVE: Left – Detroit dark red beetroot
Right – Daubenton’s kale, grown from a cutting

The silverbeet pictured is Rainbow Lights, and the pumpkins Jenny is growing this season are Queensland Blue and “just the usual supermarket grey”. Jenny saved seeds of both of these from the previous season.

“I have had tomato blight and have not been able to solve it, unfortunately,” says Jenny. “I’m not keen on spraying. I grew the tomatoes from saved seed from last year so I’m disappointed in this result. Others I got from a friend are looking all right, and of course the cherry tomatoes don’t seem to be bothered by anything.”

Sometimes success comes unexpectedly. “I have also had a great crop of bok choy (or maybe it’s pak choi) which I did not sow. It just came up and must have been in my compost, although I have not had this vegetable in my garden for several years!”

ABOVE: Left – Rainbow Lights silverbeet; Right – Queensland Blue pumpkin

Cultivating Change

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Organic NZ interviews Sarah Smuts-Kennedy

Sarah Smuts-Kennedy has dedicated her life to cultivating change – not just in the soil, but in the way we grow, learn, and connect to the land. From her early days as an artist to becoming an advocate for biology-first regenerative horticulture practices, she has helped reshape how we view the potential of food production in our cities and its capacity to heal the soils we grow in.

Sarah shares her transformational journey, the challenges and triumphs of founding For the Love of Bees (FTLOB), their model farm OMG and the Earthworkers Hort 101 educational pathway.

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ABOVE: Sarah Smuts-Kennedy, establishing interest in the OMG farm in central Auckland, 2017

Tell us a bit about your background, Sarah. You’ve had quite a diverse career journey. 

I’ve had an unconventional path, to say the least. I was an actor for over 20 years, from the ’80s through to the early 2000s. In the early 2000s I moved to Australia and became an artist and in 2005 I got to travel to India and exhibit my art in New Delhi. That experience really changed my perspective on the world. I began to use my art practice to explore the environmental issues we were facing, like deforestation and coal mining in Australia.

By 2010, I realised that my art wasn’t having the kind of impact I wanted. I was highlighting problems but not providing solutions. So, I decided to make a shift. I enrolled in a Permaculture Design Course at the same time I began an Master of Fine Arts and started working with biodynamic practices, committing myself to learning how to regenerate land I had just moved to which we named Maunga Kereru. I wanted to focus on solutions and find ways to share these practices with others.

ABOVE: Sarah in her studio at Maunga Kereru, 2023

You’ve had quite an impact in the regenerative urban farming community. How did For the Love of Bees and Earthworkers come to be?

In 2014, I worked on a collaborative artwork called ‘The Park’, which aimed to bring bees into the city and encourage people to engage with their local food sources. Through this project, I connected with Daniel Schuurman, who introduced me to the idea of using fungi to improve plant health.

I realised that while art could bring attention to environmental issues, it was through practical action that real change could be made. This led to the creation of For the Love of Bees, a project focused on reimagining urban environments as safe spaces for bees. We wanted to build a community that would prioritise biology-first regeneration horticulture. Over the years, that vision grew into Earthworkers, an educational platform designed to equip people with the skills they need to regenerate the land and grow food sustainably.

To date, over 200 people have graduated from Earthworkers, many of whom are now working professionally in the sector, spreading the knowledge they’ve gained through workshops and projects of their own.

ABOVE: Pōwhiri for the Rongoā gardens at Wellesley St, central Auckland, pre OMG (2017)
ABOVE: Sarah (at left, wearing a hat) with Earthworkers participants at OMG (Organic Market Garden) in 2021

What led you to focus on education and mentorship in the agricultural sector?

I’ve always believed in learning from those who are actually doing the work. There’s so much theory out there, but hands-on experience makes the difference. After taking various courses and learning from experts like Graham Sait and Jodi Roebuck, I realised that no one was offering an educational pathway that combined learning with ongoing mentorship.

When you’re starting out in regenerative farming, so many questions arise in the field. Without proper support, it’s easy to fall back on old habits or resort to quick fixes – like pesticides or even organic fertilisers that may not always benefit the ecosystem as a whole. That’s why we integrated post-course mentoring into Earthworkers Hort 101.

The idea is that students don’t just leave with knowledge; they have a community to lean on as they continue to learn and grow. The mentorship component ensures that they implement the practices and make decisions that prioritise soil health—the foundation of any regenerative system.

ABOVE: Left – Sarah Smuts-Kennedy at Maunga Kereru, which she describes as a syntropic research gardening project.
Right – Sarah teaching at an event at Solstice Organics, Whenuapai, organised by OrganicFarmNZ in February 2025

What makes Earthworkers Hort 101 different from other agricultural courses?

Our course is built around a biology-first approach to regenerative farming. We focus on soil remediation and fostering healthy ecosystems as the foundation for sustainable food production. Biology-first means prioritising the health of the biological engine of the soil, which leads to healthier plants and greater economic resilience for growers.

But it’s not just about theory – it’s about learning through doing. Our five-day intensive course is split between a deep dive into soil science in the classroom, and hands-on fieldwork. We teach everything from the microbial world and mineral cycles to soil testing and plant health monitoring. In the afternoons, we take these concepts into real-world settings – farms, community gardens, or home gardens – where students see regenerative systems in action. We teach on model farms that actively use the principles we promote, because seeing is believing. We teach people to investigate their own site’s condition and only make the amendments it needs, with a less-is-more approach.

Most importantly, after the course ends, we don’t just send students on their way – we provide ongoing mentorship. Our alumni network has become an incredible resource, with experienced graduates mentoring new students and sharing their knowledge. This sense of community is one of the most valuable aspects of the programme.

ABOVE: Sarah (centre in pale grey) and participants in Earthworkers 101 at Kaicycle, Pōneke Wellington, 2021

“True learning happens in the field, side by side, hands in the soil.” – Sarah Smuts-Kennedy

Why do you believe that food biology-first regenerative production is key to addressing environmental challenges?

Biology-first regenerative agriculture is one of the most powerful tools we have to combat biodiversity loss and heal farm ecosystems. It restores soil health, which leads to better food production and resilience against climate extremes.

We see the results firsthand – year after year, crops thrive, yields improve, and produce lasts longer due to higher nutrient density. This means healthier food for consumers and fewer pesticide residues, which is a growing concern for many. Farmers want to grow better, but they face barriers: time, money, and the risk of change. That’s why education and support are critical. We’re now seeing larger-scale growers becoming interested in regenerative techniques, and we believe it’s important to offer a locally supported pathway that harnesses the knowledge of their own communities.

ABOVE: Sarah teaching her neighbour from Kauri Ora, February 2025

What’s next for you and For the Love of Bees?

Separating the farm (OMG) from the Earthworkers educational pathway was a tough decision, but it’s allowed us to focus fully on expanding Earthworkers. We want to develop resources to help people learn how to regenerate their land, no matter where they are, and support our alumni who are expressing a desire to train to be regenerative agronomists like Daniel.

I get excited seeing how our alumni continue to innovate and inspire others. We’ve built a strong community, and by supporting each other, we can keep growing this movement. Ultimately, my goal is to keep learning, keep teaching, and keep building a world where people are more connected to their land and food. If we can do that, we’ll be well on our way to healing both our landscapes and our communities.

ABOVE: Sarah with school children in Auckland at Highwic Historical House. This was a pasture painting project, in collaboration with Auckland Council, Enviroschools, Parnell Rotary, and Newmarket and Parnell primary schools.

Any final thoughts on teaching and learning?

It has always been important to me that teachers practice what they teach. While I am not a commercial grower, I have spent the last 15 years deeply immersed in regenerative growing. Maunga Kereru, my 10-acre property just 45 minutes north of Auckland, has served as both sanctuary and laboratory—a place where mistakes have become lessons, and experiments have shaped my evolving understanding of ecosystems.

One of my greatest teachers has been the land itself—specifically, a 400-square-metre food forest that I regenerated from an engineered, compacted clay driveway. Over 15 years, this hard clay has transformed into the heart of food production at Maunga Kereru, providing evidence that even the most degraded soils can be revived through thoughtful interventions and design.

ABOVE: Photos from Sarah’s land, Maunga Kereru, Mahurangi West. Left to right: establishing compost, working bee, spring blossom amidst lush growth

I began learning how to teach here—first with my WWOOFers, then through workshops with the biodynamic community, and later with the FTLOB and OMG communities. For the past eight years, I concentrated my teaching at the FTLOB OMG farm, but my systems were always tested and refined here at home. More recently, I’ve returned to teaching at Maunga Kereru, where students can see permaculture, biodynamic, syntropic, raised beds, and traditional horticulture integrated side by side.

My knowledge is valuable, but I wouldn’t feel confident teaching Earthworkers Hort 101 without Daniel’s 40-plus years of experience as a grower and agronomist leading us. I am still a student, and each time I participate in an Earthworkers course, I integrate more complex ideas into my knowledge base. As Daniel always says, we are all learning together.

We invite the growers who host Earthworkers Hort 101 on their farms to run modules, and we encourage students to bring their own experiences into the conversation.

After all, true learning happens in the field, side by side, hands in the soil.

ABOVE: Levi Brinsdon-Hall, Sarah Smuts-Kennedy and friend at the first working bee at OMG, 2018. Photo: Aaron McLean

Earthworkers Hort 101

In 2025 we at the FTLOB organisation are dedicating our focus on creating an educational pathway that will allow growers to journey with us from beginners to agronomists.

The Earthworkers Hort 101 March course in Kirikiriroa/Hamilton was a huge success. 

With two more courses this year, growers will be able to advance their training and benefit from the ongoing post-course mentoring programme.

COMING UP: Earthworkers Hort 101, 21–25 July 2025, Pōneke/Wellington

We are thrilled to be returning to this urban farm and community compost hub that hosted us four years ago, and being able to contribute to the region’s growers biology-first regenerative methods.

Find out more and ENROL HERE by 7 July 2025, 9pm

From paddock to plate and back again

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As he deepens his knowledge of organic and regenerative horticulture and the links with soil, food and health, Chris McIntosh has found his life journey coming full circle.

Sarah Smuts-Kennedy finds out more in this second article about participants and alumni of the Earthworker Regenerative Horticulture course. 

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Seeds planted in childhood 

Raised on his grandparents’ farm, Chris McIntosh had a childhood steeped in traditional practices. “They cooked everything from scratch, preserved food, and had animals,” he recalls. His grandfather, a market gardener from Holland, unknowingly planted the seeds of horticulture in him. These experiences became his happiest childhood memories and set the foundation for his later passion for growing food.

As a chef, Chris’s approach to food was always health-driven. “Most chefs focus on flavor. My first question is, ‘Is this healthy?’” 

Health challenges forced him to scrutinise ingredients and their sources. “When you start asking where food comes from, it becomes pretty scary.” This curiosity and necessity drove his journey into horticulture.

ABOVE: Left – Chris is well pleased with the corn crop at Ethos in January 2025. Photo: Wade Aukett, Anglican Action
Right – Chris in the Ethos kitchen

Starting with Earth Stewards

Chris found the culinary industry to be a toxic environment, so he left, and took a leap of faith. He had no job but had always dreamed of starting a farm. A friend introduced him to Warwick Hutchinson, who offered him land to begin Earth Stewards, a certified organic urban farm project in Hamilton inspired by North American regenerative farming pioneers like Curtis Stone and Jean-Martin Fortier.

“I approached the farm with methods I learned online,” Chris explains. But the labour-intensive practices of broadforking and double digging weren’t sustainable. He pivoted to no-till horticulture, laying heavy compost directly on the soil, which worked well initially. Over the years of growing Chris has realised that one size does not fit all in horticultural practices.

ABOVE: Chris (centre, arms folded) with a group visiting Earth Stewards in 2019. Photo: Sarah Smuts-Kennedy

Ethos: A new chapter

Chris’s second urban farm project reflects his deeper understanding of horticulture. It’s a café called Ethos, located within the social enterprise of Mahi Mihinare – Anglican Action farm, also in Hamilton. 

“Starting another growing project gives me a chance to apply everything I’ve already learned. But it also makes me realise there is so much more I want to know about regenerative horticulture.” 

From creating his own potting mix to understanding soil chemistry, he emphasises the importance of getting it right from day one. “If you don’t get a good start, you don’t get a good outcome.”

Soil testing has become really essential, something he has learnt from the mistakes he has made which have taught him valuable lessons. “This season for example, one bad input material has affected all our growing beds, and I’ve had to spend months trying to recover from it.” This was bought-in compost that turned out to be very poor quality.

The Ethos project also gives Chris the freedom to explore the connection between food culture and horticulture. “Food culture is born around what we can grow in season locally, not what we can import. I’m trying to find my identity within the food industry and our culture.”

The integration of this new urban farm with the Ethos café means he is focused on using surplus produce to create preserves adding value to their produce. “This way, we make the most of what we grow, while educating customers on seasonal, local food.”

Lessons learned

Key takeaways from Chris’s journey include:

  1. Observation is a horticulturist’s greatest tool: “Nature is always speaking to us. Everything in nature is perfect. Why am I so arrogant to think I know better?”
  2. Holistic thinking: Health, soil, and community are interconnected. “You can’t just focus on one aspect and hope the rest falls into place.”
  3. Importance of systems: “As a chef, I’ve learned the value of good systems. Without them, nothing flows, whether in the kitchen or in the garden.”

Hosting the Earthworker Course

Chris is extending his learning, connection and growth not only by participating in the Earthworker Course, but at the same time by offering to host the course coming up in late March at the Mahi Mihinare conference facilities where Ethos is located.

“I want to be part of the biology-first regenerative horticulture movement and learn from others on this path. I already have a few years of urban farming under my belt, and I recently completed the Nutri Tech Solutions course in Australia with Graeme Sait, but I know Daniel [Schuurman] has more to teach me here on my own site, and I also sense being part of the Earthworker network will be invaluable for growing my confidence and ability as a horticulturist.”

He sees this as an opportunity to refine his skills and contribute to a broader community of regenerative growers. “I hope to support other projects and participate in further education opportunities to become an agronomist like Graeme Sait and Daniel.”

“I’ve spent years practicing, but now I want to understand how the system works beneath the soil. To become a good steward of it.” – Chris McIntosh

ABOVE: Spring garden at Ethos Cafe gardens. Photo: Wade Aukett, Anglican Action

Mentorship: Daniel Schuurman’s support

A key figure in Chris’s journey has been Daniel Schuurman, the lead teacher and mentor for Earthworkers. Daniel has over 45 years of lived experience as a grower, giving him a long-range perspective as an agronomist and consultant. He began supporting Chris during his time at Earth Stewards and has continued to guide him through the challenges of his new project at Ethos. 

“Daniel’s depth of knowledge and ability to connect science with lived experience have been invaluable,” Chris says. “His mentorship has helped me navigate complex challenges and saved my arse a few times. Slowly his support is helping me build necessary foundational knowledge. ”

ABOVE: Chris and Daniel at the vege gardens at Ethos discussing how to remedy the impact of the poor quality bought-in compost. Photos: Sarah Smuts-Kennedy

A transformative opportunity

The Earthworker course will be a transformative opportunity to deepen his understanding and connect him with like-minded growers. “I have a million questions a week, and being part of the Earthworker Alumni network will allow me to tap into a growing community of regenerative practitioners who prioritise ecosystem and community restoration.” For more information about the Earthworker Alumni network, see the first article in this series here. 

Chris is excited to learn specific practical skills, including:

  • Making his own biological inoculations for seeds and brewing applications for soil and foliar use.
  • Understanding the nitrogen cycle and how minerals like phosphorus interact with fungi.
  • Improving his composting techniques to prepare for creating his own seed-raising mix, inspired by Earth Stewards manager Coral Ramiro.
  • Developing effective mulching strategies to improve soil health and water retention.
  • How nutrition affects plant health, impacts on a plant’s ability to photosynthesise, be pollinated effectively, and encourage its relationship with soil microbes.

The five-day immersion into the chemistry and biology of thriving horticultural systems is particularly exciting for Chris. “I’ve spent years practicing, but now I want to understand how the system works beneath the soil. To become a good steward of it.”

Chris feels passionate about making biology-first regenerative horticulture his life’s work. He’s especially eager about the prospect of joining a small cohort of Earthworker Alumni in 2025, participating in a research group that will receive expert coaching to achieve a higher level of mastery. “This is an incredible opportunity to deepen my expertise and contribute to the future of regenerative horticulture.”

The bigger picture

Chris’s vision extends beyond his garden. He dreams of a world where people reconnect with the land and embrace community living. “Everyone has moved away from horticulture because of the materialistic dream of city life. We’ve lost our connection to the very thing that sustains us.”

By hosting the Earthworker course and sharing his journey, Chris hopes to inspire others to return to the land and take responsibility for their food and health. “If we work with nature instead of against it, we can create a sustainable future for ourselves and our communities.” 

Sarah Smuts-Kennedy is the founder of For the Love of Bees and OMG (Organic Market Garden in central Auckland), and co-founder of the Earthworkers programme. 

Earthworkers Hort 101

24–28 March 2025, Hamilton

Hosted by:

  • Coral Ramiro and team at Earth Stewards
  • Brit and James Stembridge of Tomtit Farm
  • Chris McIntosh at Ethos Café’s new start-up farm

These three farms will showcase regenerative farming practices in action. Participants in the course will learn from these growers who have experience of managing farms and offer models of what’s possible using biology-first regenerative methods.

Find out more and ENROL HERE by 9 March 2025.