In the heart of Waihī, a new market garden is taking root, grown from a shared desire to live and work more closely with the land.
After years in the city, Project Kai founders Tom Cardno and Bonnie Hu said they both felt “called toward a lifestyle” that was kinder to the land, more connected to nature, and more self-sufficient.
Tom previously worked as a grower for Te Motu Vineyard, where he ran a garden-to-table project supplying the restaurant with seasonal produce. The garden was highly productive, and surplus produce was distributed to supply other restaurants and the local community.
Bonnie, despite being new to growing, brings 10 years of experience running and starting multiple small businesses in Auckland.
Together, their goal is to provide high quality, freshly harvested, spray-free produce for the Waihī and Waihī Beach communities all year round.
“We believe resilient local food systems are vital for small towns,” Bonnie said. “Beyond growing food, we hope to share knowledge about soil health and regenerative growing practices, helping people reconnect with where their food comes from and strengthening the link between garden and dinner plate.”
At Project Kai, baby leaf salad mix is a staple, alongside seasonal vegetables and microgreens. With limited land space, Bonnie said the focus was on fast-growing, space-efficient crops that were highly nutritious and versatile.
“Fresh leafy greens can elevate almost any meal,” she said.
Currently, they are regularly harvesting baby leaf mizuna, rocket, kale, spinach, radishes, and pak choi. Cucumbers, courgettes, beans and sugar snap peas are coming soon, as the pair only broke ground and began sowing in late January, missing the window for some summer staple crops.
“One of our most exciting plans for next summer is tomatoes. While at Te Motu, Tom grew the tomatoes used in their popular dish ‘Tom’s Toms’. We’re looking forward to Waihī locals tasting Tom’s tomatoes in their own kitchen,” Bonnie said.
The pair use no pesticides or synthetic fertilisers on their produce – which is freshly harvested and goes directly to the local community by way of a self-service chilly bin stand at 50 Savage Road, and at the Farmers Market in Waihī Beach.
But Bonnie said as a new venture, one of their biggest challenges had been building awareness, and finding the most convenient ways for people to buy their produce.
“We have been visiting local cafes and restaurants with samples. It can be challenging to compete with bulk suppliers offering lower prices, but we believe there is growing appreciation for high quality, locally grown food,” she said.
“Another ongoing learning curve is balancing supply and demand, growing enough to distribute while avoiding food waste.”
However, the support from the Waihī and Waihī Beach communities had been “incredibly encouraging and heart-warming,” she said.
“Locals can support us by visiting us at the Farmers Market or purchasing directly from our self-serve farm stand.
“We regularly share updates about what is available and behind-the-scenes insights into our growing journey on Facebook and Instagram. Following along, commenting on our posts, spreading the word, and choosing local produce all make a meaningful difference for a small market garden like ours.”
DETAILS: To follow their journey, find Project Kai on Facebook or Instagram, or email: projectkainz@gmail.com
BY KELLEY TANTAU
