The Ohakune region, famed for its quality vegetables, features a number of multi-generational market gardening operations. We talk with some of the producers to find out why. 

The Greenwood family started their Ohakune enterprise with Bob and Frances in the 1930s who ran sheep and cattle, then moved into dairying. Grandson David, who heads Highline Produce, says his grandparents used horses to put in a couple of acres of potatoes, carrots and swedes each year. “My parents Kath and John always did swedes and continued with dairy cows for a few  years before changing to sheep and cattle. Taking over in 1990, my wife Kathryn and I expanded the vege to parsnips, swedes and predominantly carrots, alongside sheep, cattle and deer.” David adds: “Not all families around here have handed onto the next generation, but operations of a reasonable size offer the next generation a good option. Our kids haven’t taken over yet, but our sons Malcolm and Andrew are working for us and showing an interest in doing so.” 

Ricky Deadman of Snokist Carrots is the fifth generation of his family to grow vegetables.  “My parents Garry and Sue started this business about 35 years ago with my grandparents and earlier generations also having farmed in Ohakune. Now my brother Carl and I work alongside each other, him with the sheep and beef and I look after about 70ha carrots a year with the help of our dedicated team. We grew up working for Mum and Dad, learning that work ethic from them. I worked for them for a good while when they decided to take a step back while remaining actively involved in the  business. They created such a good business, it would have been a shame to see it end. A bit of young blood and enthusiasm goes a long way. I think this work ethic is part of this handover from one generation to the next. Our next generation is a bit young yet, but they’re pretty keen. My oldest talks about coming to work for me but he’s only four!”

Ron Frew grew up on a 200-acre sheep farm which always included a block of swedes. The purchase of another 90 acres at a time when wool prices were falling wasn’t enough to keep his parents and Ron and wife Peggy’s growing family, so he started growing potatoes, adding parsnips and carrots in following seasons. “Peggy and I have four children. The three boys have always helped on  the farm withthe eldest Ronald, now out on his own with sheep and cattle. The Ron Frew Family Partnership market gardening operation includes our second son Peter and our daughter Jenny has taken some shares and does the administration work. Peter’s son, Theo, who’s just turned 20, is working in the family business which now has 18 permanent staff, a packhouse, the carrots and  potatoes,livestock, a dairy farm and a hay contracting business which I started way back at the beginning. I certainly hope they’ll keep growing the business. It’s a massive business now and you’d be  nuts to give it up! Mostof the operations in Ohakune now combine livestock with cropping. Everyone who’s in the business is very committed. You either sell up and get out, or you need to keep growing the operation.” 

Fruitfed Supplies Area Sales Manager Kath Lee-Jones has also been in the horticultural sector in Ohakune for a number of years. “In the vegetable growing sector, where younger generations often opt out of the family business, it has been great to see the younger generations learn from the experience and expertise of their families but also being able to add new ideas and practices to progress the business in a quality and tech driven marketplace. These are just three of the multi-generational businesses around Ohakune, which also include the Motts Premium Produce, Kim Young and Sons, Tyler Eades, and Jean and Andrew Taylor. They’re all committed to growing quality produce and we’re proud to contribute to their operations. Growing vegetables in Ohakune is not for those who don’t like a challenge. Winter harvesting can throw all the elements at you – snow, rain, mud and big frosts but our magical view of Mt Ruapehu and the great tasting, quality vegetables makes it worth the effort.”