growers collective

market garden

our farmers

Greens from the farm

Josh and Lynette Dooley from ‘Greens from The Farm’ have been with us since the beginning.  Their produce business now occupies a 1.5-acre plot in the Market Garden.

Making a livelihood growing organic produce wasn’t always on the radar for Josh and Lynette. Josh worked at the Retravision store in Byron Bay for 10 years, while Lynette was a chef from Sydney with time in the kitchen at Icebergs and Bills. She made the move to Byron Bay, where she met Josh and the rest is history! One week after their wedding, Josh and Lynette took their first delivery of seedlings and began planting out at The Farm. They now have two daughters, Lillian and Amelia, who are regular helpers in the Market Garden.

During peak times, Josh and Lynette plant between 3000 and 5000 seedlings a fortnight. They grow salad leaves, herbs, edible flowers, garlic, kale, spinach, rainbow chard, endive Warrigal greens and more.

The Good Natured Garden

The Good Natured Garden is nestled within The Farm, a small and vibrant quarter acre plot lovingly tended by Venetia Scott. Passionate about connecting people with diverse small-scale farming for the benefits to human and ecological health, Venetia grows Tulsi (Holy Basil), bananas, ginger, turmeric and lemons using permaculture principles and organic practices. Her thriving certified organic crops support biodiversity, especially among pollinators who feed on the Tulsi and banana flowers. Her handcrafted products, Byron Baynanas, delicious dried banana snacks, and Tulsi tea blends are available at The Produce Store and online.

Growing Roots Permaculture & Living AgroEcology

Growing Roots Permaculture is a collective of growers with a passion for sustainable, creative landscaping. Specialising in food forestry, the team work cohesively with nature to incorporate seasonality and supportive planting techniques to create a diverse and integrative system. Layering plants based on their growth potential, production cycle, seasonality and size creates a dense forested environment with a natural forest feel.

Food forests are intentionally designed and carefully manicured for optimum production and ease of maintenance. Our growers combine food production, education and nursery stock sales to new food gardens and farms. Our tropical food crops offer a diversity of produce, with several varieties of bananas, native and introduced varieties of root and other vegetables such as taro, cassava, ginger, turmeric, tropical fruits, tropical greens and herbs - plus a range of cool-season herbs and vegetables more commonly utilised in European diets. Our Vision is to creatively regenerate degraded agriculture and urban lands and convert them into a diverse, food paradise. Through our primary education offering, 'Living Agroecology' we train and support land managers to grow food and regenerate landscape function with the support of the design methodology and techniques we practice in our allotments at The Farm.

Byron Fermentary

At the heart of The Farm you’ll find Katerina Lazareva, the fermenter behind Byron Fermentary. What began as a love for traditional fermentation practices has grown into a vibrant kitchen where vegetables are transformed into nourishing, probiotic-rich foods.

Using local, seasonal produce, Katerina handcrafts small-batch ferments such as sauerkrauts, kimchi, and pickled vegetables - each jar alive with flavour and beneficial bacteria. Her approach celebrates ancient methods while embracing a modern understanding of gut health, making every ferment both delicious and deeply restorative.

Beyond creating food, Katerina is passionate about education. Through workshops and tastings at The Farm, she shares the art and science of fermentation, helping people reconnect with traditional skills and discover the health benefits of live foods. Byron Fermentary’s products are available at The Produce Store, offering visitors a chance to take home something vibrant, local, and full of life.

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