Doug M.

Today, myself, my brother Greg and the daughters of the late Brother Rod, Stephanie and Carla, run the farm. Rod began the transition to organic farming in the 1980s, leading the way in reducing the use of chemical fertilizers and pesticides. Since then, we have established tree crops of chestnuts, walnuts, hazelnuts and apples, as well as native trees and shrubs to provide shade and shelter for livestock. My wife Carolyn and I introduced wine grapes in 1994 with two hectares of Chardonnay and Pinot Noir, the first harvest in 1998 producing a small amount of wine which was sold locally. Further diversification into potatoes, carrots, beets, parsnips, sweet corn, tomatoes, broccoli, cabbage, lettuce and more has occurred on a seasonal basis. In 1985, Captains Creek became one of the first commercial farms to be certified "organic" by the National Association for Sustainable Agriculture Australia.