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The Baker family runs a farm produce business from their certified-biodynamic 60-hectare property at Numurkah, where they rear 50 Shorthorn-Maine-Anjou cross cattle. Picture: Yuri Kouzmin
1/19The Baker family runs a farm produce business from their certified-biodynamic 60-hectare property at Numurkah, where they rear 50 Shorthorn-Maine-Anjou cross cattle. Picture: Yuri Kouzmin
Gary and Sue with their daughter, Hollie, son-in-law, Chris, and grandson, Taylor, 2. Picture: Yuri Kouzmin
2/19Gary and Sue with their daughter, Hollie, son-in-law, Chris, and grandson, Taylor, 2. Picture: Yuri Kouzmin
Their herd of 50 beef cattle is unorthodox: Shorthorn crossed with the Maine-Anjou French breed of cattle, with son Daniel planning to open a Maine-Anjou stud in coming years on his neighbouring 36 hectares. Picture: Yuri Kouzmin
3/19Their herd of 50 beef cattle is unorthodox: Shorthorn crossed with the Maine-Anjou French breed of cattle, with son Daniel planning to open a Maine-Anjou stud in coming years on his neighbouring 36 hectares. Picture: Yuri Kouzmin
Their five-year plan includes a new farm shop, butchery and on-farm abattoir in the near future, with glamping and health retreats a longer-term goal. Workshops already run on the farm as an agritourism sideline. Picture: Yuri Kouzmin
4/19Their five-year plan includes a new farm shop, butchery and on-farm abattoir in the near future, with glamping and health retreats a longer-term goal. Workshops already run on the farm as an agritourism sideline. Picture: Yuri Kouzmin
They sell meat through their on-farm shop and online, with packs from 500g to 55kg. Picture: Yuri Kouzmin
5/19They sell meat through their on-farm shop and online, with packs from 500g to 55kg. Picture: Yuri Kouzmin
Bulk beef packs start at 13kg for $330. Picture: Yuri Kouzmin
6/19Bulk beef packs start at 13kg for $330. Picture: Yuri Kouzmin
They also grow vegetables including popping corn, spaghetti squash, purple sprouting broccoli and nasturtiums — grown by daughter and horticulturist Hollie on her one hectare down the road, in addition to fruit trees on the main farm. Picture: Yuri Kouzmin
7/19They also grow vegetables including popping corn, spaghetti squash, purple sprouting broccoli and nasturtiums — grown by daughter and horticulturist Hollie on her one hectare down the road, in addition to fruit trees on the main farm. Picture: Yuri Kouzmin
Hollie and her husband, Chris, are in charge of field-grown fruit and vegetable production, with a small shadecloth greenhouse for raising seedlings. Picture: Yuri Kouzmin
8/19Hollie and her husband, Chris, are in charge of field-grown fruit and vegetable production, with a small shadecloth greenhouse for raising seedlings. Picture: Yuri Kouzmin
They grow about 20 crops, the largest being multi-coloured corn (2000 plants producing 4000 cobs) and butternut pumpkin (producing 500kg annually). <br/>They also grow kale, spring onions and nasturtiums as salad leaf. Picture: Yuri Kouzmin
9/19They grow about 20 crops, the largest being multi-coloured corn (2000 plants producing 4000 cobs) and butternut pumpkin (producing 500kg annually).
They also grow kale, spring onions and nasturtiums as salad leaf. Picture: Yuri Kouzmin
On the home farm there are about 20 fruit trees, including apple, apricot, mulberry, pear and fig. Picture: Yuri Kouzmin
10/19On the home farm there are about 20 fruit trees, including apple, apricot, mulberry, pear and fig. Picture: Yuri Kouzmin
In addition to using 500, Hollie and Chris plant out a mixed green manure crop each year in May, of 70 per cent legumes and 30 per cent grains, such as oats, wheat, broad beans and vetch, which is then mulched and dug into the soil before it flowers. Picture: Yuri Kouzmin
11/19In addition to using 500, Hollie and Chris plant out a mixed green manure crop each year in May, of 70 per cent legumes and 30 per cent grains, such as oats, wheat, broad beans and vetch, which is then mulched and dug into the soil before it flowers. Picture: Yuri Kouzmin
Across all paddocks, biodynamic’s most famous preparation — 500, or cow horn manure — is spread as a liquid fertiliser about twice a year in autumn and then spring, when soil is moist. Picture: Yuri Kouzmin
12/19Across all paddocks, biodynamic’s most famous preparation — 500, or cow horn manure — is spread as a liquid fertiliser about twice a year in autumn and then spring, when soil is moist. Picture: Yuri Kouzmin
The Bakers are driven in all their farm work by dedication to the environment and sustainability. Picture: Yuri Kouzmin
13/19The Bakers are driven in all their farm work by dedication to the environment and sustainability. Picture: Yuri Kouzmin
Gary says it was after Sue was diagnosed with an auto-immune disease requiring considerable surgery that the couple and their three children dedicated their lives to healthy people on a healthy planet. Picture: Yuri Kouzmin
14/19Gary says it was after Sue was diagnosed with an auto-immune disease requiring considerable surgery that the couple and their three children dedicated their lives to healthy people on a healthy planet. Picture: Yuri Kouzmin
Gary says originally he started with Shorthorn cattle because of their meat quality and marbling. Picture: Yuri Kouzmin
15/19Gary says originally he started with Shorthorn cattle because of their meat quality and marbling. Picture: Yuri Kouzmin
The family cross Shorthorn with Maine-Anjou breed because the latter has a bigger, faster growing frame and converts feed easily. Picture: Yuri Kouzmin
16/19The family cross Shorthorn with Maine-Anjou breed because the latter has a bigger, faster growing frame and converts feed easily. Picture: Yuri Kouzmin
The herd is joined three times a year, calving in winter, early then late spring, timed around availability of pastures. Picture: Yuri Kouzmin
17/19The herd is joined three times a year, calving in winter, early then late spring, timed around availability of pastures. Picture: Yuri Kouzmin
Generally biodynamic and organic meat fetches a premium at market, but the Bakers are yet to see that premium, with the Wangaratta abattoir not organically certified. Hence their desire to build an on-farm abattoir. Picture: Yuri Kouzmin
18/19Generally biodynamic and organic meat fetches a premium at market, but the Bakers are yet to see that premium, with the Wangaratta abattoir not organically certified. Hence their desire to build an on-farm abattoir. Picture: Yuri Kouzmin
“I want people to learn how to keep healthy themselves, to provide resources for people to learn,” Gary says. Picture: Yuri Kouzmin
19/19“I want people to learn how to keep healthy themselves, to provide resources for people to learn,” Gary says. Picture: Yuri Kouzmin
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Original URL: https://www.weeklytimesnow.com.au/agribusiness/farm-magazine/eden-farm-produce/image-gallery/44adc00866b98d15270270ef1de83802