Belair builder-turned-gardener Nick Wilkey uses traditional farming methods to produce seasonal and chemical-free produce which is creating interest among Adelaide restaurateurs.
His company, Edible Gardens, recently delivered the first of a weekly order for mixed loose-leaf lettuce in French heirloom varieties, spinach leaves and limes to Public CBD in Franklin St.
Public’s head chef Luke Southwood, pictured left with Nick, is a fan of the “fresh from the farm to the plate” produce.
Edible Gardens will “grow to order” for restaurants and cafes to help meet the growing demand for fresh, seasonal produce. Nick’s range is expanding to include herbs, sorrel and mustard greens.
“We grow our natural produce at local farms with one in Dawesley in the Adelaide Hills and another soon to be planted at Penny Hill in McLaren Vale”, Nick says.
“It’s all naturally fertilised, hand sewn and picked so has a low carbon footprint.”