Fiona Buining and Michael Wilson run Ainslie Urban Farm on a quarter-acre block they also call home. When they first moved to the property in 2008, there were only two trees in sight, but after years of hard work, their beautiful permaculture gardens now boast over 50 fruit trees, in-ground vegetable beds, a flock of chickens, a couple of beehives and two working rabbits.
The farm specialises in growing microgreens for local restaurants in the Canberra area. Their soil-grown greens are nutrient-dense, flavoursome, seasonal, and come in reusable recycled plastic trays. The large selection of microgreens includes Wasabi curled press, Daikon radish, Purple basil, chickpea, sunflower, Mizuna and plenty more. The greens are grown in an organic seed raising mix and watered; no additional inputs go into the process, ensuring a clean and deliciously nutritious product. Restaurant clients enjoy them in salads and dishes of all kinds.
