About Leroyd Street

What started as a dream of a little house on a big block with a fence-to-fence veggie patch is growing into a working micro-farm producing seasonal vegetables, flowers and specialty crops on the edge of Murgon.

Leroyd Street was built around a simple idea: grow good, clean food that tastes like food should taste.

Rather than focusing on long shelf life or supermarket uniformity, the focus is on flavour, freshness and growing varieties that people get excited about eating. Sometimes that means colourful cauliflower, unusual roots or heritage varieties. Sometimes it simply means harvesting produce at its peak and getting it into people's belly at its best.

Everything is grown on a small scale in Queensland's beautiful South Burnett, allowing close attention to the crops, the soil and the seasons. The goal isn't to become the biggest producer in the region. The goal is to grow the best produce we can and connect local people with real food grown close to home. 

Freshness matters.

Produce harvested locally can be picked closer to peak, helping deliver better flavour and quality than food that has travelled long distances.

Leroyd Street grows crops chosen for eating quality, colour and interest. From colourful cauliflower and Romanesco to bunching roots, flowers and seasonal favourites, the aim is to offer produce that brings a little excitement back to the dinner table.

One advantage of a micro-farm is what I call “Real Food Kilometres” — or “Real Food Ks”.

Most food travels far more than we realise, moving through warehouses, cool rooms and transport networks before it reaches a plate. Sometimes it travels hundreds of Ks to central distribution centres, only to travel hundreds more back toward where it started. Shorter food journeys mean less handling, less storage and fresher produce.

At Leroyd Street, produce sold from the stand in Murgon has usually travelled less than one kilometre. Even produce taken to Wondai is only about 14 kilometres from where it was grown.

Real Food Ks is simple: food grown closer to the people eating it has more of its journey spent growing in the garden, and less of it travelling down the highway.

Leroyd Street starts with soil. The growing area has been built with composted organic matter layered onto the existing soil, with cover crops and seasonal growing practices helping improve soil life over time.

Flowers, herbs and perennial plantings are included to support pollinators and beneficial insects. Birds are part of the system too, with magpies, willy wagtails and wrens often seen around the garden.

The beds are managed using no-dig principles. Soil is not routinely turned or inverted, and broadforking is used only when needed to relieve compaction while keeping soil structure intact.

Because Murgon Creek runs through the property, protecting soil life and local waterways matters. Synthetic fertilisers and pesticides are avoided, with the focus on practical, transparent growing methods and produce that tastes as good as it looks.