Amidst all of the challenges that 2020 has thrown our way it's wonderful to feel a warming in our bones and the renewed sense of optimism and hope that spring brings.

NSW has managed to keep COVID-19 largely under control and we're seeing a steady influx of tourism to the region as we continue to be viewed as a relatively safe harbour.

These tourists are booking out our best restaurants, staying in our accommodation, frequenting our cellar doors and spending money in our shops.

The economic damage done by the pandemic will be far reaching and long lasting so now is a time to be grateful for a food and wine industry that brings people to town and keeps locals in jobs.

Growers that have persisted through years of drought have finally been rewarded with decent rainfall over recent months.

Our water catchments are now approaching 60 per cent capacity and restrictions have eased to Level 3.

The lush green paddocks surrounding our city now provide a strikingly welcome contrast to the dust and rubble of a year ago.

A short drive through dazzling fields of vibrant canola flowers is well worth the trip just to brighten the soul.

Roger and Katherine Shannon of Carbeen Pastured Produce have been among those glad to see the much needed rain.

They're fourth generation farmers on a 549 hectare property near Manildra where they produce beef, lamb, chickens, eggs, wool and grains for their poultry production.

With a major focus on improving the health of their soil they implement regenerative farming techniques including holistic planned grazing.

Poultry are seen as complementary to the larger animals with the birds spreading manure and thriving on the parasitic larvae, breaking their life cycle.

In turn the cattle eat the long hard grasses, making way for the tender green shoots the chickens can digest.

The result is the ground remains covered at all times and an constantly active root system sustains and promotes a sustainably healthy soil ecosystem.

A rising star of the Carbeen team is eight-year-old Charlie.

With help from his younger sister Willemina he operates his own business, Charlie's Shrooms.

Charlie grows a variety of oyster mushrooms in recycled coffee grounds, monitors the temperature and humidity of his custom built growing room, and picks them when they're ready to be sold to local restaurants and customers at the Orange Farmers Market.

For Roger and Katherine it's a great way to pass on learnings and experience about money and sustainable business.

Charlie learns about managing costs and revenue, reinvesting profits in the business and enjoying the rewards of donating to environmental charities that he holds dear.

Besides the valuable lessons they're not only delicious but quick and easy to cook.

Carbeen Pastured Produce and Charlie's Shrooms can be ordered online at pasturedproduce.com.au or in person at the Orange Farmers Market on the second Saturday of every month.

Strozzapreti with Oyster Mushrooms, Garlic and Spinach