The Secret Garden was originally solely a flower garden, that exported flowers to places such as Hongkong. However, with the onset of COVID, exports came to a sudden halt. A new plan had to be devised and in stepped in restauranter/chef, Ben Bayly, who leased the garden for fresh, organic produce that would be used in his Auckland restaurants.
As you’d expect from any organic garden, the compost is created by natural means. However, someone still has to make sure it breaks down quickly enough to be used. Richard happily takes on that task, stating: “I love this job. I’d die if I had to sit indoors in front of a computer”.
Even the Christmas tree makes it to the compost heap.
Sandy heads out into the garden to pick out what’s in season. On this rather hot summer’s morning, she started the day harvesting yellow beans.
A large part of the produce needs to be washed and spun dry before it goes in an individual box headed for the restaurants.
Suzie has been working at the Secret Garden for about nine years. At first, she worked solely with flowers. However, now it’s a mix of veggies, herbs and flowers.
All those sticky labels—but someone has to do it!
Maree, out among the herbs and the blasting music.
The weeds never sleep.
