Farming unloved backyards
No green thumb? John Anthony reports on a venture putting backyards to better use.
Auckland residents are letting an entrepreneur turn their lawns and gardens into ‘‘microfarms’’ in return for discounted produce.
Having worked for big corporates for most of his professional life Ben Mayson felt an urge to pursue a more lifestylefocused career.
One that would allow him to indulge his passion for gardening while also creating something sustainable and communityminded.
After four years working overseas, Mayson returned home to Auckland with his wife and three kids last year and founded Farmster in January, his first foray into life as an entrepreneur.
‘‘Farmster is a vegetable delivery company but, the twist is, we farm in other people’s backyards,’’ Mayson said.
The business relies on two types of people: Those who offer their backyards for crops (farmers) and those wanting fresh produce delivered to their door (the customers).
Farmster already had about 500 square metres of land that had been pledged by households offering up their backyards to be farmed.
Plots had to be at least 12sqm and could be as big as 100sqm, and the land had to be appropriate for growing vegetables with good soil and plenty of sun, he said.
Mayson prepares the soil, plants seasonal crops and harvests them when they’re ready.
The main thing farmers had to do was keep the patch watered, he said.
‘‘The person has to be committed because we have to put a lot of work in to get that plot ready.’’
In return farmers receive a weekly box of vegetables delivered to their door for $15 – a $10 discount compared to the $25 that regular customers pay.
Mayson said the produce was priced comparably to farmers’ market prices, with the added bonus of being home delivered.
He was hoping to achieve sameday harvest and delivery with all of the washing and boxing done at a packing station set up his home in Waterview.
‘‘You’re going to be getting super local, super fresh vegetables harvested in the morning and then delivered in the afternoon.’’
Farmers would have a chance to eat some of their own vegetables, but only when they were harvested every 10 or 12 weeks.
‘‘In between time you’ll be getting Joe’s broccoli and Mary’s lettuces. It’s a real network of micro-farms.’’
The company had 52 preregistered customers and one staff member – Mayson.
‘‘Basically what we’re doing is a proof of concept.’’
At this stage the company operated in only a handful of central and western Auckland suburbs but the plan was to make it a national company, he said.
A big challenge was the cost of
"There's a lot of love out there for the idea." Ben Mayson