It’s been a steep learning curve for Traveston growers Nathan and Sarah Davis who bought a run-down property less than two years ago and started regenerating it. Today, Hinterland Herbs and Produce at Spring Valley farm, produces chemical-free herbs and seasonal produce, following organic and sustainable farming practices, to supply local growers’ markets and retailers.

Although they both grew up on farms, they were more familiar with sheep, beef and dairy cattle than fresh produce.

“We bought a 68-hectare property with bare blocks. We knew very little about cropping but were committed to creating a diverse business. It took a lot of work to get the water infrastructure in place and get the blocks ready for farming but we had incredible support and a wealth of information from Mary Valley Country Harvest,” Sarah says.

The farm now has about a hectare under cultivation with herbs including basil, parsley, oregano, thyme and coriander as well as seasonal lines such as tomatoes, salad greens and potatoes. During spring, the farm will also produce cut flowers for bouquets. All produce is picked and packed on the farm.

The family has also just begun farming Dorper sheep – part of the sustainable farming cycle – with direct marketing to local consumers.

“We supply grain-free pastured lamb direct from paddock to plate,” Sarah says.

“We’re passionate about where our food comes from and eating locally to reduce food miles, so we produce only enough to supply the local market.”

Buy fresh herbs and produce from Hinterland Herbs and Produce at the Dagun and Gympie Town Centre Markets and look for it at various retail outlets in the region.