The Garden

I was hugely impressed during my visit to this innovative vertical farm in the north of Singapore. Martin and Ben could not be more passionate and energized about what they do and I’m delighted to say that they will soon be adding to their delicious kales. Watch this space…

Sustenir is Singapore's first vertical farm and the only farm to grow kale on the island. Their kale is non-gmo, grown locally without the use of pesticides in an ecofriendly and sustainable vertical farm near Woodlands. They fully optimize the growth process with the best nutrients so that both Tuscan Kale and Curly Kale arrive at the top of their nutritional value.

The ultra healthy, ultra clean vegetables in this urban harvest include Leafy Greens such as Toscano (Black) Kale, Curly Kale, and European Spinach. By leveraging their patented technology, they are able to grow varieties that are non-native to the local climate; eliminating the dependence on imports and elevating the quality and freshness of foreign specialty vegetables.

They grow their greens using a perfected scientific process that provides the following benefits:

• No Pesticides
• No Additives
• No Dirt/Soil
• No Heavy Metal Content
• Highest Nutritional Content
• Lowest (Bad) Fibre Content
• Freshest Farm-to-Table Kale in Singapore
• Locally Produced- These greens haven’t spent weeks in a container!
• Traceable Product

All plants are harvested young, which means no bitter taste commonly and no fibrous textures, just delicate leaves full of flavour. Plants are all seeded, managed, harvested and sorted by hand in order to give the process and the plants the utmost care. Even the air the plants breath is filtered and reverse cycled to remove all smog and pollution from their environment. The water supply is reverse osmosis filtered to remove any chemicals and metals that can be found in Singapore’s tap water.

We are delighted to bring you their Curly Kale and Tuscan Kale

www.susteniragriculture.com

Margot and Tim Foley established Foley’s Frothing Fermentations after several years traveling, including a period with Margot working as head chef on super yachts. On their return to Western Australia, Margot started working as a chef in vegetarian cafes, a time when she began to learn about health foods, wholefoods and raw foods, gaining more knowledge about nutrition through attending locally run workshops and courses. It was during a stint on a raw food diet that Margot and Tim came across cultured vegetables and other fermented foods. After tasting different fermented foods as well as learning about the myriad health benefits of cultured food, their kitchen bench was soon full of different jars of fermenting vegetables and their bookshelves were sagging under the weight of new books on the traditions of fermentation.

Foley’s Frothing Fermentations use fresh raw organic vegetables fermented in traditional German crocks which allow the proliferation of natural enzymes and lactobacilli which are naturally present in vegetables and digestive tracts to develop. This fermenting process allows sugars and starches in the vegetables to be broken down, which in turn when consumed, aids the pancreas and intestines in proper digestion and assists the body to better absorb natural vitamins and minerals.

Spending time with Margot and her husband in their small factory in Dunsborough, Margaret River is a fascinating experience, with strange and wonderful smells all around – although they are intensely secretive about their methods!

These super healthy products can be added to any meal. They taste great warmed up too, alongside sausages or topping burgers.

www.foleysfrothingfermentations.com.au