Finding Flavor in the Soil 

Before he became a farmer, Georgi Sabev worked in some of the world’s best kitchens. It was through gastronomy that he discovered regenerative farming. “One of the fine-dining restaurants I worked at had a garden.”  Georgi recounts, “We harvested vegetables directly and cooked them over an open fire in true farm to table fashion. It was through this experience that I realized how important great produce is.” 

What started as a hobby quickly became a passion as Georgi started taking courses, training, and directing his energy toward creating a farm. “Great, healthy, delicious food comes from healthy soil.” Georgi explains. “For me to get the best flavors as a chef, I needed produce that was grown with care from seed to harvest.” 

It was this understanding that inspired Georgi and his wife Iva to move back to Bulgaria and build their farm NorDig in Southeastern Bulgaria. Now they supply their neighbors and the best restaurants in the country with unique, locally adapted varietals that are packed with nutrients and flavor. 

Breathing Life Back Into Abandoned Plots

NorDig is located in the village of Hanovo in the Yambol region. Here time moves slowly and the land carries the memory of generations of hardworking hands. The farm is small, 0.7 hectares, but carries a big mission to bring life back where it was once forgotten. 

“The land we cultivate is a collection of abandoned plots within the village itself.” Georgi explains. “We took over neglected yards and spaces, reviving them through hard work and care.”

That two young people returned from abroad to build a farm from scratch carries hope and provides an example. “Here, agriculture is often seen only as a means of subsistence not as a system capable of creating value, resilience, and community.” Georgi recounts. “We’re showing that the land can recover and bear fruit when approached with respect, patience, and understanding and that it’s meaningful to stay, to rebuild, and to cultivate a future here. That means a lot to people.” 

 

Growing for Flavor

NorDig grows a wide variety of seasonal vegetables year-round. Their beds are alive. Always full of vegetables, herbs, and flowers. About half the farm is devoted to growing raised beds and half to peach orchards. Many of the seeds they use are old and rare heritage varieties that Georgi and Iva have saved and adapted to the local conditions. “We believe biodiversity is the foundation of resilience.” Georgi highlights.

Even the name NorDig reflects their philosophy and history. They follow the principle of No Dig meaning no tilling and no soil disturbance. The R in the middle stands for regenerative. It also lends itself to the word Nordic, a nod to the 14 years Georgi spent living and working in Denmark and the respective culinary scene’s focus on hyper-seasonal, locally grown food. 

NorDig’s produce reaches customers through farmers’ markets, subscription vegetable boxes, online orders, and direct deliveries to nearby towns. They also collaborate with restaurants that share their philosophy of clean, ethical, and high-quality food.

While Georgi focuses on growing crops tailored to the needs of high-end gastronomy, Iva’s background in landscape architecture enabled her to design the space to function harmoniously for both the ecosystem and for people: functional, beautiful, and alive. “It’s truly a family affair.” Georgi says with a smile. “We recently became parents, which has added new depth to our responsibility to land, food, and the future.” 

Training the Next Generation 

Georgi is passionate about spreading awareness around regenerative farming practices. “With NorDig, we want to inspire people to believe in the power and future of the land.” he shares. “We dream of providing more people with access to clean and high-quality food and working with Bulgaria’s growing fine-dining scene.” 

NorDig is a wonderful place for families, children, and businesses to spend time in nature and experience regenerative farming practices first-hand. 

They work with the local municipality to organize farm visits for kindergartens, students and the elderly to learn about regenerative farming. Georgi also holds presentations and workshops at the local culinary high school in Yambol helping young chefs understand the true origin of food. 

“Good examples must multiply.” Georgi states. “Sharing knowledge and best practices from different regions and practices is key to growing the regenerative movement. This is why we wanted to join Top 50 Farmers. When we share, we grow a better world. Our doors are always open for those who want to learn how to grow great tasting, nutrient-dense food locally.” 

Written by Tana Schwarz