Cupitt’s Kitchen Garden
In 2016 The Cupitt’s enlisted Adrian Baiada from My Square Metre to design a kitchen garden that would provide a playground of flavours, scents and fresh produce for Cupitt Chef’s to experiment with and develop seasonal dishes while being strongly founded in sustainable best practice.
Having license to up-cycle, Adrian developed the garden with all manner of salvaged timber, chairs, doors, bath tubs, wine barrels, pallets, screens, posts, fences, gates and windows from the Cupitt farm and winery. This mash up of materials not only reduced the ecological foot-print of the garden but embedded it with a physical memory of the Cupitt’s journey.
With the Cupitt’s commitment to living the Slow Food philosophy of fostering a food culture that is good for those who grow it, enjoy it and good for the planet, the Kitchen Garden has been built on food growing techniques from organic and sustainable agriculture, biodynamic farming and permaculture design.
These techniques focus on building healthy, chemical free soils through recycling kitchen food scraps, grape mark and spent beer grain in the Kitchen Garden compost and worm farming systems. It’s our aim to recycle 100% of our organic waste.
Keeping true to these nature based approaches to growing food, the Kitchen Garden is peppered with edible flowers and habitat building plants that encourage beneficial insects such as lady birds, lacewings and hoverflies as a method of managing pests chemically free.
No garden is complete without some feathered friends so you’ll find ducks and chickens living together in Kitchen Garden bliss providing fresh daily eggs in exchange for some kitchen food scraps and the best view in the house.
Our Kitchen Garden is now currently maintained by our garden team of Adrian and Gavin who are always more than happy to have a chat about the latest harvest and take folks through our edible wonderland.
In The Garden Now
CUPITT KITCHEN GARDEN SUMMER PLANTING
54 different Vegetables, Herbs, and Leafy Greens
Radish (Pink / Red), Beetroot (Targets / Red), Shallots (Red / White), Jerusalem Artichoke, Horse Radish (From summer planting and staying in ground over Winter), Potatoes (Pink fir apple / King Edward/ Tolengi Delight), Carrots (Purple/ Yellow/ Orange Heirloom), Baby Leeks
Fruiting + Legume
Tomatoes (Ice Yellow/ Tiger Lilly/ Roma Cherry/ Black/ Russian), Zucchinis (Yellow /Black), Button Squash, Cucumbers (Mexican / Burpless / Apple), Boysenberry, Blackberry, Pumpkins, Watermelon, Leafy, Lettuce Flashy Back Trout / Lolla Rosa / Mini Cos / Mignonette, Endive Curly (Blanched), Parsley (Flat leaf), Rocket, Cornsalad, Warrigal Greens, Sorrel (Red Veined / French), Rhubarb, Purselane, Beetroot leaves (Bulls Blood), Watermelon
Herbs + Flowering
Lemon Verbena, Cress (Lebanese / Water / Land), Amaranth (Red Leaf), Thyme (Traditional / Lemon), Chervil, Chives, Mint, Lemon Balm, Shizo Red (Finishing up in Autumn), Basil (Sweet /Purple/ Bush basil), Sweet Alyssum, Marigold, Dianthus (Variety of Pink Flowers), Heartsease, Salvia, Sage (pineapple / traditional / purple), Lavender, Olive Herb, French Tarragon, Yarrow, Dill, Coriander, Fennel (Sweet + Bronze), Chamomile, Spear Mint, Nasturtium, Oregano, Salad Burnett.