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01:40Oscar Remedian is a Canadian woofer, here to help and to learn
01:45I used to use oats imported from the States
01:48Because in nature these sorts of mushrooms would grow on deciduous hardwood trees
01:52Because the pine has naturally anti-fungal, anti-microbial type properties
02:00And certainly in nature oyster mushrooms would never grow on pine trees
02:04But turning pine into pellets neutralizes the anti-fungal compounds
02:09Making it more like the hardwood mushrooms love
02:12We've been able to perfect a method of growing it on pine
02:16I'll just wait it and just see what that
02:18And one of the benefits of that is we're using an agricultural waste product
02:23And wherever possible we try and recycle or upcycle
02:26So for instance, this may look like a simple concrete mixer to most people
02:32But I assure you this is a high-tech piece of mushroom mixing equipment
02:36Everything we use on our business is low-tech
02:39And yeah, we try and just repurpose and use available materials where we can
02:43Okay, you can turn that off now
02:46Even the incubation room door is recycled
02:50Other examples would be this structure that we're in is made from recycled polystyrene
02:56Old packaging from microwave volumes or television sets
03:00And it's insulating the space
03:02I require minimal heating to keep my incubation space at a temperature
03:08Where the mushrooms continue to colonize
03:10Push that through there
03:15And then I've got these hooks made out of a good old number 8 wire
03:19This is a Kiwi innovation
03:22Okay
03:27Now I punch holes in it
03:31It takes two weeks for the mushrooms to sort of colonize
03:37And then the next step after that is pinning
03:40Oh, those are the pinning holes?
03:42Yep
03:42The little mushrooms will detect the oxygen and just grow out of those holes
03:47As soon as we see that, we move into a grow room where they've got much higher humidity
03:57These bags have done their business and they're ready to go into the compost heap
04:07Because it's high in carbon, what we add to it is some of this waste stuff I pick up at the markets on Sundays
04:18Which is basically coffee grounds and a lot of paper stuff
04:22So we mix that in with our bags here
04:29The compost heap generates quite a bit of heat
04:31So wrapped around this IBC tank is about 150m of polythene pipe filled with water
04:38And that water heats up and then it goes into our grow rooms to heat our grow rooms in winter
04:44This is all part of the permaculture principles that we use to run our farm
04:48When we have a waste from one system, an output acts as an input into another system
04:52So in this case, this is our heating system
04:55The main waste that we can't recycle easily is all of this plastic waste that we use to grow our mushrooms
05:04But we're hoping to turn that big IBC tank into a bio-digester to make our own natural gas
05:10Where we can melt our own plastics down
05:17Once the mushrooms are in the grow rooms, they become the responsibility of Brent's partner Jude Horrell
05:23Here you go
05:25Oh, cool
05:29I've been harvesting oyster mushrooms for, well this is our eighth year
05:35Every time I come in here, it's like a mystical wonderland
05:41Mushrooms never sleep
05:43They will be fully grown in five days
05:46So this part of their life cycle is very, very fast
05:50That's why I'm checking the grow room
05:53Sometimes morning, noon and night
05:55Because in a five day fast growing life cycle
05:58Eight hours or even four or six hours is quite a long time
06:06These are the pink oyster mushroom
06:09Otherwise known as vegan bacon
06:11Because when you sizzle fry them, they go crispy
06:14And take on a smoky bacon flavour
06:20They are the tropical cousin in the oyster mushroom family
06:26And so growing them here in winter, we need a little heat for these guys
06:30Using the heater recycled from the local school
06:34Which has hot water coming from our compost heap
06:37Once I've harvested, I take them into the kitchen
06:42Where I grade them
06:43A grade for selling fresh trays at the markets
06:47And for our product
06:49And B grade for our stock
06:51What I'm looking for in the pinks is a nice shape, lovely colour
07:09That's absolutely beautiful
07:13Perfect specimen
07:16I'll just pop him straight in here
07:18Some lucky customer
07:20Once they're picked, I want to be able to process the A grade
07:25Pretty much the same day
07:26Timing is critical
07:28If the grow isn't to schedule
07:30Then we come to the weekend markets
07:32And we won't have enough fresh stock
07:34Or any fresh stock
07:36That is the vagaries of growing the mushrooms
07:39Horel whenua mushroom grower Jude Horel makes gourmet food products in a commercial kitchen
08:03On her tiny farm near Levin
08:05The venture's called Ojo Gourmet Mushrooms
08:10We grow two varieties
08:12The phoenix or grey oyster mushroom
08:15And the pink oyster mushroom
08:17For sale both fresh at our farmers market
08:20And then we also make food products from them
08:25A pink oyster mushroom kimchi
08:28And a delicious, fresh, zesty, pickled oyster mushroom
08:34At the moment I'm making our oyster mushroom with black garlic risotto
08:41We include our mushroom stock powder
08:44And our dehydrated oyster mushrooms
08:49And our dehydrated black garlic
08:51Every mushroom we grow is precious
08:55The stumps or any second grade gets dehydrated
08:59And then I powder it
09:00So it's a really rich stock powder
09:03Nothing is wasted
09:05So there's one I've finished
09:09Mmm, smells super umami
09:13Making risottos every week
09:18Is part of my role on our little farm
09:22Our mushrooms are growing all the time
09:25It's not seasonal
09:26It's not seasonal
09:27Because we're cultivating them indoors
09:28That's great in terms of constant product
09:32Not so great if you want a break
09:34So yeah, I'm always busy
09:38But I don't mind this type of work
09:41It's really rewarding
09:42It's almost a little bit meditative
09:46And at the end
09:48You've got all these wonderful products
09:50Sitting ready to take to market
09:53Jude also makes other food products
09:59Including fermented yakon with yuzu
10:02Yuzu
10:05Yuzu is a Japanese citrus fruit
10:08Has a beautiful, refreshing flavour
10:12It's not mandarin
10:14It's not grapefruit
10:15It's not lime
10:16Yeah, it's in a league all of its own
10:18I'm off to meet with William Chung
10:24Whose family has the only organic yuzu orchard in New Zealand
10:2920 years ago
10:34My mother actually brought some seeds back from Japan with her
10:38And that was sort of the spark that started the whole orchard
10:42And they didn't really know it was going to be a thing
10:45It was just mum wanted something from her home country
10:48They had no idea about how popular yuzu would become at all
10:52All of a sudden it's starting to trend up really high now
10:55You see I've done a lot of restaurants, craft brews and things like that
11:00Hi Jude
11:01Hey William
11:02Hey
11:03Good to see you again
11:04Yeah, nice to see you again
11:05Hey
11:06Beautiful day
11:07Yeah, no, no
11:08So I've just picked your yuzu for you, huh?
11:11Oh, it's so good
11:12Yeah, it's a lot more fragrant than any other citrus
11:15We've had such a wonderful crop of yakon this year
11:18Really?
11:19Bigger than we thought
11:20Oh
11:21That if you've got any spare, I'd love some more
11:23Sure
11:24Have you tried yakon before?
11:26That's the beautiful raw ingredient that goes with this
11:30That's the end product
11:32Yep
11:33So we ferment it with your yuzu
11:35Yep
11:36Oh, it looks amazing
11:37So this is an underground root crop from Peru
11:40So there we go
11:42That's the
11:43Oh, okay
11:44The raw organic yakon
11:46Oh wow
11:47Mmm
11:48That is so sweet
11:49So you've left some on the trees
11:52Yeah, so there's still a little bit left on the trees now
11:54But most of the fruit that's left now is probably juicing grade
11:57Okay
11:58Because we've picked all the first quality for restaurants and retailers
12:02Yeah
12:03Or take any you've got left over for juice as well
12:05Yep, yep
12:06That'd be fantastic
12:07When you're picking, you want to make sure you always have these long sort of gloves
12:11Just because of the thorns, if they do get you, they'll get you pretty bad
12:16The yuzu is fermented with yakon that Jude and her partner Brent grow at home
12:23We're going to be moving this compost onto our hugel beds
12:27That we use to grow our yakon and garlic
12:31Yeah, just bring it straight in here, mate
12:47Building a hugel bed
12:49It starts off with a load of old rotting logs
12:51And when it rains, those logs will soak up that water
12:54And during the drier months, it'll release that water back into the soil
12:58And of course, over time, those logs will break down and turn, you know, back into soil
13:03That would take about six or seven years
13:05And then the heat will start to compress slowly or compact down
13:09Yep, about there
13:10And then we just rebuild it back up
13:12This is a beautiful property
13:14We've got a lot of sand dunes
13:16So we need to put as much organic matter back into that sand as possible to grow anything
13:21This bed, we are probably going to put yakon in it
13:25And then in another one of our hugel beds, we're going to start planting garlic again
13:36This bed is the first one we built when we came to the property
13:39We are planting out our garlic
13:42We grew garlic for a couple of years
13:43And then we got hit with the old garlic rust
13:46It was pretty disheartening, wasn't it, Brent?
13:49Yeah
13:50Because it was looking so magnificent
13:52But we did plant it too closely
13:54So, yeah, we're trying again
13:57To be honest, we don't really know what we're doing
13:59We've just learnt all of this as we've gone along
14:01So we like to do something, see that we've made mistakes
14:05And then, yeah, the next time, hopefully we do a better job
14:09This is a lifestyle business
14:14And we don't really consider this work
14:16It's just part of what we do
14:17We might have our chores
14:18But, yeah, it's just an absolute joy to be, you know, live a lifestyle like this
14:23Jude and Brent came from high-powered corporate careers overseas
14:28By the time we made the decision to come back to New Zealand
14:32And lived a sort of homesteading lifestyle
14:35I was pretty much corporate burnout
14:37So, it's wonderful to not feel like it's work
14:43One of the things I was looking for after living in big cities
14:46Was really connecting with nature
14:47And kaitiakitanga
14:49You know, we see ourselves as custodians of this land
14:52We would like to, you know, we've left it in a better condition than when we found it
14:56And it was a pretty good condition when we did find it
14:59It's an absolutely gorgeous little property
15:02This garlic is destined to become another of Jude's gourmet food products
15:11So, with our garlic, I make black garlic
15:14We harvest it, clean off the bulbs
15:16And then put them into these machines
15:18And they're in here for six days
15:20On very low temperatures and high humidity
15:26The mallard reaction
15:28The mallard reaction works with the amino acids
15:31And the sugars in the raw garlic bulb
15:33And it turns it from a very acidic, crunchy texture
15:38Into a beautiful, sticky, date-like texture
15:41So, this is the final product
15:45Mmm…
15:50Yeah, perfect
15:51Tamarind
15:53Molasses
15:54And almost a little bit of chocolate
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18:24Cô có một mức hợp, dùng sống và hộp sẽ sát từng trong một tần.
18:31Họ có một mức hợp sản xuất,
18:33và tôi càng thông tin về một hộp sản xuất.
18:36Tôi cảm thấy gái dữ tốt hơn,
18:37để quan tâm nghị,
18:39để thông tin sẽ thấy thông,
18:40và thông tin và thông tin.
18:44Ba!
18:47Nếu bạn có một mức hợp sản xuất,
18:49Ba!
18:51Và rồi chúng tôi có hai công sản xuất.
18:533 hectares là rất nhiều to look after.
18:55Come on boys.
18:57But we allow a lot of time to spend caring for the property
19:02and looking after our animals.
19:04And that's kind of our happy space.
19:08When we first inherited the property,
19:10we had a couple of just regular type of sheep
19:12and we quickly learned we're not farmers.
19:14So we found our Arapahua sheep,
19:16which are absolutely great,
19:18easy to maintain and care for.
19:20We don't have to intervene with anything.
19:22We don't dock them.
19:23I occasionally have to crutch them in the summer
19:26just to keep the blowies away.
19:27But there's not a lot of maintenance or care required.
19:30And it's really, I guess, to help us feel in our own ways
19:33connected with nature and what we're doing here.
19:37I'm good at mowing the lawns for us.
19:39Oh yeah.
19:40And of course, yeah, they are quite delicious.
19:47Until recently, there was a forest next door.
19:50It's been logged, exposing Jude and Brent's trees to the nor'wester.
19:58We've had a lot of things come down.
20:00So our focus is to deal with that damage
20:03and kind of get some shelterbelt plantings in place.
20:06We're dealing with things like pampas grass, for instance,
20:09which is not appropriate here.
20:10Yeah.
20:11We'd like to get toitoi in.
20:13And also a lot of the deciduous trees
20:15that are around the actual pond itself
20:18and the high leaf load from those.
20:20So potentially in the future, cutting those back
20:23and planting natives on the water's edge.
20:24This is a long-term commitment.
20:26Yeah, that's absolutely true.
20:33Each week, we do a whole bunch of markets.
20:36We are at Paraparaumu Beach Saturday Market this morning.
20:42After spending all week with each other on the farm,
20:45it's a chance to go out and actually meet people.
20:47And that's something Jude and I enjoy tremendously.
20:50Hello.
20:51Hey, good to see you again.
20:53This is where I grew up in the 1970s.
20:56And when we came back from Australia,
20:58I guess I wanted to be closer to home.
21:00And yeah, we just fell in love...
21:02Well, Jude fell in love with it, I think.
21:04I re-fell in love with it.
21:06We love this market.
21:11This is the first market that we came to eight years ago
21:15with our first few humble trays of mushrooms
21:18and our little grow bags.
21:20We evolved into doing interesting
21:23and maybe complex variety of products.
21:27We offer tastings.
21:29We always start with the black garlic,
21:31which gets them hooked in.
21:34And then they're like, what else have you got?
21:35What else have you got?
21:36What else have you got?
21:37Oh my gosh, that's yum.
21:38Since we made this transition to build this business,
21:41we really enjoy the quietness
21:44of the four to five days on our property
21:46and then coming off to the bustling markets.
21:49We're people people at the end of the day
21:51and we love reconnecting with community.
21:53It's just wonderful.
21:55Lovely to see you.
21:56You got your mushrooms?
21:57Oh yeah.
21:58Okay.
21:59Bye-bye.
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