Chloe Fox runs Somerset Heritage Produce in Seymour, supplying organic vegetables to 40 of Melbourne's top restaurants, multiple regional farmers' markets and the local community through the Open Food Network.
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On the river loam banks of the Goulburn River in north-east Victoria, she is living her dream job.
"It's absolutely gorgeous out here, better than working in an office," Chloe said.
"It's a life choice not a job. Each day is different - the season's change, the crops change, it is constant renewal - I love that."
Chloe began working at Somerset after a fortuitous meeting with then-owner, Robbie Keck in 2016 when she volunteered at a farm in Keilor through the Farmer Incubator (FI) program.
Just 18 months later she bought the burgeoning business.
"Through the FI program, I made connections within the farming and food community and worked with amazing and inspiring people with a passion for food and growing," Chloe said.
"Organic farmers are very giving. We love talking to each other - there are no trade secrets - the more we collaborate and grow the less of a novelty our industry becomes."
Somerset operates from two leased properties, 1.8 hectares at Somerset Crossing, a winery/restaurant in Seymour and 0.8ha in Keilor on Melbourne's fringe.
It employs a small workforce of full and part-time staff that varies seasonally. Although not certified organic, Chloe said growing is on organic principles.
The business produces a string of crops from asparagus, broccoli, cabbage, cauliflower, leeks, onions, rhubarb, silverbeet, peas and beans, to kale, Japanese baby turnips and heirloom tomatoes.
Brussel sprouts are Chloe's nemesis.
"Every year I promise not to grow them and yet every year I grow them. It's like a form of amnesia," she said.
At Somerset, three different crops are grown annually on a rotational basis to spread the business's risks and to facilitate healthy soil.
The Seymour property comprises a series of river loam soil beds, each about 35 metres long. The Keilor land is more clay-based and complicated.
"It requires a different strategy," Chloe said.
"But we are moving away from intensive tillage as part of a strategy to improve the soil structure."
Water is plentiful in Seymour with rights to draw from the Goulburn River. In Keilor, water is pumped from the Maribyrnong, with access to town water when levels are low in summer.
Drip and overhead irrigation systems are used, while organic nutrients, such as worm castings and urine, are added via a fertigation unit.
Composted horse manure and sawdust is also applied to mulch beds.
The sole focus is growing for flavour and vitality.
Chloe said Somerset's client list of 'high end' restaurants has grown considerably since 2016.
"I really enjoy dealing with innovative chefs - the ones to watch in the food industry - as it allows me to grow the wide variety of vegetables we do," she said.
Orders are taken from chefs on Tuesdays, harvesting and packing on Wednesdays, and crates of vegetables delivered to restaurants on Thursdays.
