HERWORLD JAN 2020You'll know exactly
what goes into your food if
you dine with the Farmers.
Right: Justine Ong-Farmer
conducts a meal prep session,
where she explains how to
pair local herbs together.TheFarmersliterallyliveupto
theirlastnameaftermultiple
homestaytripsinEurope,where
theywereinspiredbythehosts
whoharvestedfreshproducein
theirgardens.
Besidesfarminginher
familyhome’sgardenatBegonia
Avenue,youcanfindJustine
Ong-Farmertendinglovinglyto
thebeansandcourgettesgrownonthesideof
theroadoutsidetheterracehouse.
“Myneighboursaretotallyfinewithit,”
shelaughs.Justlastmonth,shedugupthe
cornerpatchonthesideoftheroadandre-
fertilisedthesoilwithcompostbecausethe
groundwassostale.
Butshecouldn’thavedoneitwithoutthe
helpofScott,herEnglishhusbandwho’san
operationsmanagerataregionallawfirm.
TheNationalEnvironmentAgencyis
takingwelltoherefforts,saysJustine.“They
werequitehappytoseeusgrowingstuffon
thatpatch.”
Justineencouragesherneighboursto
picktheherbsandtrythem,asshebelieves
thatsharingherproducewillencourage
otherstogrowtheirown.
“Noone’sgonnacareaboutmyplantsif
Ijustkeepthemformyself,"sheadds.“Ialso
wantpeopletotryandknowthetasteoffresh
vegetables.Whentheyfinallyunderstand,
Igetasenseoffulfilment.”Andthisiswhat
Justinegetsoutoflivingitslow.
Theex-fashiondesignernotes:“Thedays
don’tgobysoquicklyanymore.Ifindmyself
feelinglessanxiousofnotbeingabletofinish
certainthings.”
“Mymindismorerelaxed,andI’malways
learninghowtogrownewstuff,”shesays.
Her 200 sqfthomegardensaw
anadditionofgreencabbage,blue
peaflowersandavarietyofherbs–
ontopoftorchgingerandpineapple
grownbyhermother–when
Justinegotseriousaboutgardening
in2018.You’llseecompostbins
behindtallergingerplants,and
rowsofpottedherbskepthealthyby
earthworms.
“Growingmyvegetablesat
homehaschangedmyeatinghabits.
Thesedays,mostSingaporeans
eatimportedfruitsandvegetables
becauseit’sconvenient,"shesays.IFI KEEPTHEM
JUSTFORMYSELF."Butit’seasytoeatseasonallyandlocally,
saysJustine.“Allyouhavetodoisstart
growinglocalvegetablesinyourhome.Chilli
padiorcosmosthriveinpots.Theseplants
don’tneedmuchspace.”
Justinestartsherdayat8am,movingthe
pottedplantsaroundjustsotheygetenough
sunlight.Shewaterstheplantsandstarts
preparingfortheday’smeals.
Beingabletorevivetheconceptof“living
offtheearth”inspiredher.Shestarteda
homemadeNasiUlamboxed-lunchdelivery
businesslastyear.
Thetraditionalsteamedricedishis
mixedwithshreddedherbssuchaswild
pepperleaf,torchgingerandonions,
sometimestoppedupwithadditionaldishes
likeomeletteandfriedtofu.
Justinerecalls:“Mymumusedtomake
NasiUlamformewhenIwasakid.It’savery
healthyandheartydish.”
Afterfriendsandcustomersstarted
askingabouttheherbsJustineusedinthe
dish,shedecidedtogettheminvolvedinthe
preparationofthemeal.Andwhatbeganas
asmallgatheringoffriendslastyearisnow
abiweekly,full-dayaffairofherbharvesting
andmealprepthat’sopentoanyonefor$80
perperson.
“Ifyouaskmewhatmakesmehappy,it’s
notjustseeingwheremyfoodcomesfrom,”
shesays.“It’stheeducationaleffectthese
sessionshaveonmycustomers.Manyhave
askedmefortipsonhowtogrowtheirown
herbsathome,andI’malwayswillingtohelp.
Eatingoutofyourgardenjusttastesso
muchbetter.”JUSTINE ONG-FARMER, 27
She’s the community
builder who is
spreading the locavore
movement through
Nasi Ulam workshops
in her front yard.p
l
a
nt
s
"NO ONE'S GONNA
CARE ABOUT MY96