What do you produce? We are growing baby carrots and beets, mesclun mix, radishes, red Russian kale, cucumber, pumpkins and squash all on a small farm within urban areas. Originally we started at Maryville at the old Hunter Valley Research Foundation but now farm on small patches in Cardiff and Wallsend.

What do you want the world to know about your product? That it’s a circle, we collect organic waste from cafes and restaurants, compost it and then grow in urban spaces and produce food that goes back to the cafes and to the general public.

What is your life philosophy? It has certainly changed since I started, it has changed my behaviour. I now live in a zero-waste household; I try to impact as little as possible, from simple changes like using a reusable takeaway coffee cup rather than a disposable one.

How long have you held a stall at the Newcastle City Farmers Market? About three years, originally with compost and above-ground planters made from reclaimed timber but now we also sell our freshly harvested crops. We harvest on Saturdays and we sell at the Farmers every Sunday.

What are the challenges associated with what you produce? I wouldn’t say there are challenges but there is certainly a lot of education, such as finding out what people want to eat, following the food trends.

What do you love most about what you do? Being a farmer in an urban setting means you aren’t isolated and have a close connection with chefs and your customers.

What is the next step for your enterprise? We have started a program called the One Hour Farmer. People can book in on a Wednesday or a Saturday and come and help on the farm. It’s therapeutic and connects people to the earth and their community. It’s about encouraging a change. And we are starting a program to work with school students as well.

Who inspires you in the work you do? My role models are my family. 

Where is your product grown? I have two urban plots at the moment, one at Wallsend and a double plot at Cardiff. 

What do you love about Newcastle City Farmers Market? Chefs and customers see it is a point of contact, they can come and talk about what we are growing, what they might want for future menus, it’s the biggest connection in town when it comes to food.

What do you do with your time when you are not working? The beach! The best thing about farming in the city and suburbs is that I’m so close to the beach, so close to friends.