Biodynamic Marketing Company

Biodynamic Marketing Company Biodynamic Marketing Company is committed to providing healthy Demeter Biodynamic and Organic Certified food.

We aim to ensure all our products are Certified with either an Australian or Internationally recognised Biodynamic or Organic Certification

Mill Spring Farm - Autumn update Thankyou for all your donations. ...
09/04/2026

Mill Spring Farm - Autumn update Thankyou for all your donations. The money will go towards getting’Mill Spring Farm’ biodynamic fruit into the shops. I am seeing recovery on three varieties of cherries, some of our ‘211’ peach variety, a few varieties of apples and maybe 4 varieties of plums. The amount of trees that ‘live’ is yet to be seen.
This year will be a lot of work helping the trees get healthy with lots of pruning to do.
One of the tractors (240 Massey ) that had its wheels burnt off has been repaired and I have used it to sow 30 acres of oats for hay (see pics) which I plan to use to mulch around some of the healthier trees.
That same equipment will be used to sow a green manure crop into the orchard just to feed the trees.
Your donations have bought strainer posts for our fences and will replace one of three pumps for watering the orchard in the dry days of summer. Over time I will get a shed and packing bench and when I see fruit, I will buy boxes and packaging sufficient for the fruit I expect to pick.
I have met some amazing people since the fire.
I have been given a small tractor to keep that suits a post hole digger, and a chainsaw, and a generator early on while the power was out.
The Ruffy CFA was donated tools and I have been given some, and our local recovery centre based at the Ruffy Hall has looked after us with food and our general wellbeing ever since the fires.
We are registered with ‘Blazeaid’ and they will replace the strainer posts for me when it’s my turn.
The orchard sheds are going to be cleared away to the concrete slab for free. The ‘trade-off’ is I have the space and potential, but no shed.
The fire has changed things alot.
Mum and Dad have bought a house in Euroa which is about 30 minutes away, and is a big change for them after living here since 1978.
We are particularly grateful for the generosity of ex.Demeter farmers from Kangaroo Island; Kathy and Graham Barrett (who experienced the same fate 6 years ago) and spent a couple of weeks with us cleaning up in February, and to Peter Pods.
Craig Martin

The Martin family of ‘Mill Spring Farm’ were one of the many properties at the small town of Ruffy, in the Strathbogie R...
25/02/2026

The Martin family of ‘Mill Spring Farm’ were one of the many properties at the small town of Ruffy, in the Strathbogie Ranges (100 km north of Melbourne) that were devastated in the ‘Longwood’ bushfire on Thursday 8th January.
At the time of the fire, the Martins’ were harvesting stone fruit from their 15 acre mixed orchard; with apples, quince and olives on the way.
Adrian and Valda’s son Craig, managed to save his house, but apart from one shed and ‘the market Ute’ (which has some scars), the Martins’ have lost everything: the main home, sheds, the majority of fences, tractors, irrigation, machinery and farm tools on the 184 acre property - not even a chainsaw to help clear the debris remains. The orchard was severely burnt - it is too early to understand the extent of the damage to the trees - and the property may take years to get back into full production.
The Martin family established ‘Mill Spring Farm’ in 1978, initially to run sheep, and began planting their orchard in 1991, converting to Demeter biodynamics in 1994.
“ The devastation has to be seen to be believed. The Martin family need support (www.gofundme/f/rebuild-mill-spring-biodynamic-orchard-after-the-bushfires)
Hopefully those in the biodynamic and organic communities who have appreciated the quality of the Martin’s produce over many years, and respect their dedication and efforts to farm naturally, may be in a position to help get them back on track, and do what they do best. As Craig said, ‘went to tie something up, and didn’t even have a bit of bailing twine or string’.
That’s says it all.”
Peter Podolinsky - Biodynamic Marketing Co.

“All in all we are pleased with this season’s oil” says Christopher Clarke from Yalla - Y - Poora Grove.“ We have ended ...
26/11/2025

“All in all we are pleased with this season’s oil” says Christopher Clarke from Yalla - Y - Poora Grove.
“ We have ended up with 2,000 litres, which is still a low yield as we generally hope for about 6,000, but after the disaster of last year where the grove was ravaged with Olive lace bug, we are feeling quite relieved that the trees have recovered so well.
“Overall, 2025 season has produced oil with a nice aroma and peppery taste leaving the palate fresh and clean which is what I like to see in our oil, says Christopher, “ and the bees buzzing around the grove today is hopefully a sign of good crop for 2026, fingers crossed!” Yalla - Y - Poora is a 40 ha olive grove located at Newbridge, west of Bendigo on Dja Dja Wurrung country. Originally planted in 2001 with approx. 3,000 trees , the extra virgin olive oil is pressed on site from only the groves’ olives.
Demeter Biodynamic - Food with Flavour

From previous ‘Burrum Yecora’ post “It really is about flavour and the different qualities, that’s what I am fascinated ...
06/11/2025

From previous ‘Burrum Yecora’ post
“It really is about flavour and the different qualities, that’s what I am fascinated about and what I enjoy in growing the older varieties…and it seems the bakers are too!
“I don’t think you would get the flavour if these heirlooms were grown conventionally … the flavour would be diluted through the plant being unnaturally pushed with synthetics and the soil and nutrition would be lost.
“The heirlooms come from a time when we understood farming in a more natural way and this is perhaps why I enjoy growing them so much”
Footnote/Picture.
“A late Spring rain saves the grain crop.30 mm on Oct 26th. Yecora heads filling nicely 6th Nov 2025” - Steve and Tan Walters

“The local bakers’ Jackie and Nick from ‘Blue Wren Bakery’ at Pomonal, got the seed out of ‘Genebank’ in Horsham, and I ...
06/11/2025

“The local bakers’ Jackie and Nick from ‘Blue Wren Bakery’ at Pomonal, got the seed out of ‘Genebank’ in Horsham, and I always sort of thought of trialling heirlooms but never got around to it “ says Stephen Walters from Burrum Biodynamics at Marnoo in the Grampians, Victoria.
“So it came about when they both came to pick up some grain for their bakery and we were sitting around the fire and they asked if I would be willing to give heirlooms a go as they didn’t have the land or expertise…so it was pretty well handballed to me as a collaborative project.
“It was 2020 and it was a pretty good year with plenty of moisture in the ground and we planted out 44 packets (100 seeds per packet) on a small section on the ‘Flat Paddock’ where I had some seeds.
“We had quite a lot of bakeries who we have dealt with come and help hand w**d. We issued them with Covid permits to enter the farm and they happily wore masks in the field enjoying the break from isolation.
“Planting by hand, w**ding by hand and harvesting by hand really brought it back to me how hard it is having to treat the individual grains with care and keep them separate. It was fascinating to see how they all grew out and all the different shapes and colours…it was a lot of bloody hard work but right up my alley!
“We didn’t really know where it was going to head so we blended the alike varieties as I don’t like throwing anything out and it brings more diversity - ‘Yecora Red’ 8 varieties, ‘Purple Straw’ has 19 varieties and ‘Hotscotch’ has six.
“This season I’ve planted 70 ha of Yecora, 20 ha of Purple Straw and Hotscotch. It was too late to plant Spelt and I had a spare 50 ha paddock so that’s why I have extra Yecora up my sleeve and it seems to be popular…worse case scenario is it will be used up as chook food!
“With heirlooms we get about a third of the yield of what we get from our modern variety ‘Scout’ and will be interesting to see if anything changes.
“Last year was a classic drought year and we saw not much difference between modern and heirlooms, so it would be a stretch at the moment to say they (heirlooms) are more drought tolerant”
Continue to next post

“We are running with about 2,000 layers which is our capacity at Hosking Family Farm”, says Brian Hosking,“It’s been 3 ...
09/10/2025

“We are running with about 2,000 layers which is our capacity at Hosking Family Farm”, says Brian Hosking,
“It’s been 3 years since we took on the farm and it’s alot of work…but we have seen the soil change for the better and it’s very rewarding to gain ‘Demeter in Conversion’ status.
“And everyone who tries our eggs go ‘wow’ … they taste the difference and I know apart from the ‘BD’ pasture and moving the trailers every 2 to 3 days, it’s got something to do with the cows and the chooks having that biodynamic milk protein in their diet.
“This is something that Ian Onley has helped us with and from what we know we are the only ones milking cows on farm like Ian did…and we know the reputation of Bullfrog Gully eggs!” says Brian.
“It does mean I’ve got extra work to do milking my 15 cows twice a day but that’s a decision and it’s a dream for us to become biodynamic farmers”.
Hosking Family Farm is 44 ha owned and managed by Brian and Bron Hosking at Rochester,Victoria - certified Demeter in Conversion.

“The ‘wraps’ are something that people have been asking for and so after some experimenting we have reimagined the ‘ezek...
17/09/2025

“The ‘wraps’ are something that people have been asking for and so after some experimenting we have reimagined the ‘ezekiel’! says Aidan Anderson from Pure Life Organic Sprouted Bakery in Yamba, NSW.
“ The ‘ezekiel’ is our most popular sprouted loaf we make. Being a ‘complete protein’ with the wholegrains, legumes and seeds sprouted for over 72 hours then ground, hand shaped and baked slowly at low heat … it’s got loads of flavour!
“You can use it straight out of the pack or if you want that soft texture give it a quick flip on a hot pan … tortillas, falafels, even can be used as a pizza base.” says Aidan.
Pure Life Organic Sprouted Bakery was established in 1988 by the Anderson family in Northern NSW to produce ‘sprouted bread’ using local certified biodynamic and organic produce.

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120 Beresford Road
Lilydale, VIC
3140

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Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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+61392120000

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