Kiwis caught in Hurricane Milton’s devastation, Chris Luxon speaks out against Israel’s Prime Minister and how the Government’s books are looking amid challenging economic times.
One family’s bold move from Wellington to rural Katikati launched a multi-generational organic market garden business that’s having a positive impact on their health and the earth.
Gro My Goodness director, Georgia Illston, said it was the Covid lockdown that sparked a desire to get outof the capital to live in a more mindful way.
“I was working in a gym, coaching cheerleading squads,” she said.
“It was Dad who initially saw YouTube videos on organic gardening and my parents, my sister and our partners all agreed to sell the family home in Seatoun and find a lifestyle block that we could live on together.”
Gro My Goodness director Georgia Illston with some of the veges they’ve grown in Katikati. Photo / John Borren
“We have water glimpses and great views of the Kaimai ranges.
“Sometimes we all just stand outside and watch the sunset.”
Starting from scratch
Richard de Groen showing Arabella Mather where to put their harvest. Photo / John Borren
Illston started creating the market garden from scratch, and in January 2021 took a weekend course to kick-start her knowledge of horticulture.
“We used cardboard to smother the lawn and then added layers of compost,” she said.
“It wasn’t until September last year that I decided to quit my part-time job and have a go at running the business full time.”
The garden is now around 600sq m, providing fresh produce to organic stores in Thames and Waihī, as well as Falls Retreat restaurant and local farmers markets.
Protecting the earth
Georgia’s uncle Jon de Groen helping out. Photo / John Borren
Illston’s philosophy revolves around growing healthful salad greens that don’t strip the earth.
“As a family, we knew going into it that we wanted to do this on a small scale to provide food that’s healthy for people and good for the planet,” she said.
“We’re working in a regenerative way, with no-dig, spray-free organic practices.”
That means no heavy machinery to till the soil; everything is done by hand.
“They’re there for a purpose: to provide structure and food for micro-organisms, so if you leave them alone, it’s best for the soil.”
Illston practices cover cropping, which makes full use of the garden beds all year round.
“We grow around 10 to 15 different crops – mostly salad greens and baby root vegetables – and we try to rotate plants straight after each harvest so they’re absorbing different nutrients.
“Our soil also has a low pH level, so we add lime and organic fertilisers.”
What an average day looks like
Georgia Illston working the land. Photo / John Borren
An average day sees the 28-year-old up early to harvest, then wash and pack in time to make deliveries in the afternoon.
“If I’m not harvesting, I’ll be flipping beds and getting them prepped to be planted again,” she said.
“I love the conversations it creates; from people talking about how eating organic has helped them health-wise to how they use our produce in recipes.”
Family involvement
Georgia Illston (left) with her sister Gabrielle Mather and Arabella Mather. Photo / John Borren
Illston’s sister Gabi Mather is the head flower grower; selecting the varieties to plant as seeds all the way through to harvesting and arranging them into bouquets for market.
She then works the stalls along with her 16-month-old, Arabella.
“Gabi’s been bringing my niece to markets since she was a few weeks old, so our regular customers and other stallholders are watching her grow up,” Illston laughed.
“She’s just starting to walk and already loves eating avocados and waving at customers.”
Now, four years after her father was first inspired by an instructional video, Illston shares her knowledge and sustainable practices online with more than 3000 followers.
