Luna Harvest

Kat Cathcart

Kat is preparing for the next progression in her transformation from a “Fly In Fly Out” worker on the boats that serviced vessels building wharves off the coast of Western Australia to a vegetable grower in Eurobodalla. She has recently agreed a land share arrangement that will allow expansion of her current garden (of about 400 sq metres) to a more commercial 1.5 acres.

Walking through her current garden on a crisp winter’s morning on the flats next to the Deua River is about as far as can be imagined from the red dirt of Port Headland. In the garden there are rows of cauliflower, broccoli, spinach, brussel sprouts, purple cabbage, carrots, fennel, lettuce, leeks, spring onion, beetroot, and silver beet. These are inter-planted with quick crops like rocket, coriander and radish. The skills she has learnt as a SAGE Market Gardener Intern and a “greenhorn” grower are on display.

Kat is currently growing in a land share arrangement with a couple of SAGE members The Deua River flows just metres away through the trees bordering the garden The garden was quiet when we visited in June There was an almost visceral feeling of slowness Rhubarb in the winter sun Kat got her start as a SAGE Market Gardener Intern, so she follows organic principles It was a chilly morning, but not the coldest this season The garden has everything a grower who's just starting out needs All gardens need a plan - ALL GARDENS A garden this size is manageable just using hand tools Seedlings waiting for warmer soil in the garden The hoop hothouse will come into play at the end of winter Great compost setup

Kat says it has been a life changing experience for to be the second SAGE intern. As she says “there was no plan B”. Kat has also started a value adding business specialising in cold pressed juices. She has invested in a commercial cold pressed juicer and uses a local commercial kitchen for their preparation and bottling.

Kat is also managing the vegetable garden beds at Gundary Store, ensuring that salad vegetables and herbs for the café are always there for the picking.

Diversification is the key to viability when you are starting out, but as Kat points out, it’s also about focus. She continues to get help and advice from her fellow growers at the SAGE Farmers Market. The kinship of local growers acts more like a support network than a group of competitors in a limited marketplace.

Kat’s journey from deckhand to vegetable grower continues to amaze, and she is able to chart her course to becoming a professional grower with increasing clarity.

Produce Sold

Vegetables
Herbs

Vegetables
Herbs

Vegetables
Herbs

Vegetables
Herbs