Farmer Profile

Sarah du Preez

Sarah du Preez

 Fremantle WA 6160, Australia
 Western Australia
Northern NSW, North Queensland, South East Queensland, Queensland Coast, South East Queensland, Southern WA, North WA
 Teacher
 Small farm manager.
 0-1 Years

Farming Preferences:

1 = no skill level, 4 = most skill level

  • Market garden 4
  • Chickens 3
  • Specialty Crops 3
  • Orchard 2
  • Sheep 1
  • Beef 1
  • Other livestock 1
  • Dairy 1
  • Broad Acre Cropping 1
  • Goats 1
  • Viticulture 1
  • Other Farming Preferences: None

Farming Skills:

1 = no skill level, 4 = most skill level

  • Sales 4
  • Business Management 3
  • Cropping 3
  • Human Resources 3
  • Planning 3
  • Book Keeping 3
  • Marketing 2
  • Accounting 2
  • Livestock Mustering 1
  • Animal Husbandry 1
  • Machinery Operation 1
  • Fencing 1
  • Agronomy 1
  • Orcharding 1
  • Other Farming Skills: None

Farming Methods:

1 = no skill level, 4 = most skill level

  • Urban 4
  • Organic 4
  • Biodynamic 4
  • Regenerative 4
  • Permaculture 4
  • Conventional 1
  • Grass fed 1
  • Other Farming Methods: None

Farm Opportunities Sought:

  • Equity
  • Lease
  • Share Farm
  • Vendor Finance

What have you been doing to get farm ready?

I am a little way off. Still learning more about the things I want to do and saving my money!

Why are you passionate about farming?

I believe that non conventional farming is essential for the sustainability of farming and food production in the future. I am personally passionate about growing food, holding workshops about growing and cooking food for gut health. Employing food as medicine.

Best days of being a farmer:

My dream farm is in Queensland, close to the coast between Brisbane and the Daintree. I have farmed near Julatten and that was beautiful. I am also open to a farm in the South West of Western Australia or possibly even north of Perth! On this dream farm I grow herbs, culinary and medicinal, and market garden vegetables and have chickens. On one of our best days we harvest herbs or veggies and using our commercial kitchen, make batches of chimichurri, pesto, sauerkraut, kimchi, teas etc (not all together!). Another best day would involve having a group of students touring the farm, learning about gut health and healthy eating and doing a cooking workshop, or a fermenting workshop.