Growing up on the Fleurieu Peninsula 
 

My family were part of the mid-sized farming community in the Fleurieu region.

As immigrant Italians, we were completely self-sufficient on our own produce. We also had goats, pigs, chickens, cows and the occasional sheep including a hand made wood oven for baking our own bread.   

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My father (Papà) Domenic and my grandfather (Nonno) Giovanni began trading as D&G Scarfo in 1953, selling peas and potatoes in the old East End Markets on East Terrace. 

I have a strong sense of nostalgia of my parent’s decades long supply of peas to Adelaide’s grocers that was commemorated in the People, Stories for the Adelaide Central Market’s Centenary.

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Moving the family and the farming operations to Willunga from Myponga in 1981 was a strategic move –  the property boasted clay Biscay soil that offered the opportunity for greater crop diversification.  Not to mention the sticky mud to go with it, as shown when Dad was featured in the Root Vegetables episode of ‘The Cook and the Chef’ (Season 3, Episode 25).  Maggie Beer was shown with muddy boots, as they were foraging for swedes for her featured dish.

Utilising a total of 180 ac, the family were producing over 15 tonne of fresh vegetables to market per week at peak production.

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My parents loved having something of everything, and they also planted a significant pistachio orchard that my mother managed, along with several varieties of stone fruits, citrus, walnuts, apples, figs, cherries and avocados. Many friends and family would come to the farm to stock up on farm fresh produce, sharing a coffee and biscotti once the goods were bundled into the car.

The farm also attracted farm gate buyers, which would often be locals wanting fresher produce than the stores offered.

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The Family legacy continues to thrive

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When Zannie Flanagan visioned Australia’s first Farmers Market in Willunga in 2002, my parents were one of the small group of the 18 founding producers. The market was held in the Alma Hotel Car park in its early days, quickly becoming popular, forcing it to move to larger sites to where is stands now at the Willunga High School.

My sister Sarina took charge of this stall, that is still running 21 years later under the name of Virgara’s Garden with her husband Francesco. They now also trade at the Victor Harbor Markets and Adelaide Farmers Markets.   

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​​Virgara's Garden

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Sarina and Francesco carry the passion for farm-fresh seasonal produce that includes their own olive oil from locally grown olives.
They take an agile approach in creating interest and diversity by introducing new product lines, being one of the first to introduce the Romanesco cauliflower. They love to spend time to speak to their customers, teaching them about different produce, its provenance but also diverse ways to cook it.  
 
‘Siamo tutti contadini’ on their branded shirts literally means ‘We are all Farmers’.
It reflects the custodianship we all have towards the land and the produce it provides for our sustenance.  Moreover, it demonstrates the care and land respect for the produce, but also letting nature guide how we should live.

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Diana Olive Oil   

 

Olive oil production was a passion of my parents, carried to Australia from Italy, harvesting and processing oil at the local 'frantoio' for this important Italian food staple. 

My father began working as a 10-year-old olive press back in the old Italy. He observed the traditional way to extract the cold pressed liquid gold, also learning a lot about storing, trading and the value of oil in the world of gastronomy.
 
He bought this passion to Willunga, by establishing Diana Olive Oil in 1989 for my brother Vince to manage. 
The first set up was using traditional methods of manufacturing, labour intensive, but very minimalist in order to let the olive oil be its natural best.
The first clients were streams of Italians and Greeks, often bringing whole families to press their olives taken from sides of the roads and their micro-orchards they had on family blocks.
This cottage industry was becoming buoyant but not commercial and Vince realising the opportunity was able to scale up production by sourcing the latest version of semi-automated Pieralisi machinery directly from Italy.
He quickly established himself as a quality producer, chasing larger production as well a consulting out his expertise that includes being on tasting panels, advisory boards to grow and lead this (at the time) new industry.
Today, the businesses continues to thrive into its next phase with intensive olive oil orchards on leading oil varieties of arbosana and arberquina.

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