Healthy food from the soil up
As far as first-generation farmers go, Mark and Kayla Jones are making a big impact with their small family farm in Jinibara country in the Sunshine Coast Hinterland. Their locally produced grass fed and pasture raised prime lamb is a rare find in the area, and the community loves it.
Mark and Kayla always dreamt of a more self-sustainable life for themselves and their family – they just needed to wait for the right time. The pandemic gave it to them.
Lockdowns provided a chance to finish renovations on their Beerwah home and sell up, exchanging suburban life for a farm in Peachester, amongst the Glass House Mountains. This is an area known for fertile land with volcanic soil rich in minerals and other nutrients.
“We started out growing and raising food for our family by planting out a 45-metre grow tunnel of produce and planting an orchard,” Kayla says. “We found that we were able to share some of that with our community, and later we decided to start growing a business by offering lamb.”
In doing so, Mark and Kayla remained committed to their values of sustainability and letting their animals live natural lives.
“Our animals behave and eat what comes naturally to them,” Mark explains.
“We work hard to give them the best quality of life. We grow them at their own speed – it isn’t rushed.”
“They’re grass raised and finished, not pumped full of grain to put weight on them and finish them.”
“We improve our pastures to ensure the animals get to choose what they want and need, and we don’t use any chemicals on it. That’s what makes it healthy food from the soil up.”
For Mark and Kayla, this is a farming practice dedicated to quality not quantity.
“We believe that food that isn’t mass produced is better for us and our animals,” Kayla says.
“We’re doing this for the greater good of the industry too, and to help other people. We want to make a difference.”
By all accounts, there’s no turning back to supermarket products after tasting their quality lamb.
To be your own judge, you can purchase Peachester Fresh quality lamb through REKO Dayboro, Samford, North Lakes and Bardon. They’re currently working towards introducing pork to their product range, and have a whole lot of fruit and veg in the pipeline too.
Mark and Kayla began as customers of REKO, but knew that if or when they became producers they would want to be part of it because the concept and the people really fit with their own values.
“We have met some really knowledgeable people that have helped us immensely,” Mark says.
“This network of people has been invaluable. You make really valuable connections, not just with other producers but with customers who want to know where their food comes from.”
“You can also answer customer questions about what the animals have been fed with, if they’ve been vaccinated etcetera.”
For customers thinking of trying REKO, Kayla says:
“There are so many wonderful products that people put their heart and soul into, to share with their community. Most of the products on offer are not available anywhere else. Everything is excellent quality, customers can get their hands on local stuff, and it’s super easy.”
And to producers, she insists:
“Don’t wait, just do it! The more producers the better for everyone. There are so many lovely people to meet, ready to help, and prepared to share their knowledge.”
