A Sunshine Coast family has made a daring tree change, leaving the building industry to grow chemical free microgreens, sprouts and edible flowers for restaurants, pubs and cafes.
Sharon Koski had no experience, just a love of gardening and a willingness to learn, backed by a family who shares her work ethic.
In the last four years she and her husband Marcus and their two children have transformed a badly neglected Palmwoods property into a productive four hectare farm.
"We've been commercial builders for 20 years. I worked in the office for him and that's all we've known and all we've done," Ms Koski said.
"The property was pretty run-down. There was grass probably taller than myself all over the property," Mr Koski said.
"There were run-down gardens everywhere, kilometres of barbed wire fencing and rotten posts."
The Koski's named their business, The Greenshed, and started by sourcing clean, chemical-free seed.
"Getting to know people and giving samples and introducing myself and I was accepted really really well," Ms Koski said.
Now, green shade cloth sheds are filled with trays of nearly 30 different varieties of microgreens and sprouts including baby wasabi lettuce leaves, vibrant green coriander, deep red radish and beetroot shoots, mustard and baby broccoli.
Read more at ABC News (Jennifer Nichols)
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