The Nomad farm is blossoming. The five-acre farm produces fresh, organic produce for the Nomad kitchen using the guiding principles of permaculture farming, combined with waste recycling and up cycling. Daily harvests now include pawpaw, custard apples, avocados, mangoes, chillis, rucola, tomatoes, passion fruits, spinach, guavas, basil, rosemary and mint – the perfect ingredients for a delicious fresh salad.
The farm also breeds its own chickens for sustainable egg production. Bees are busy producing honey as the acacias, sunflowers and all the crops are ripe for pollinating.
With the rainy season on its way, plans are underway to plant more banana trees to serve the breakfast buffet. More raised growing beds have been planted, lined with recycled glass bottles and just waiting for the rain to fall.
