Florida Grown Turmeric By NK Lago Farms LLC, Pahokee

Wellington, Fla.--Turmeric is a spice you don't expect to be growing in Palm Beach County. But at NK Lago Farms LLC that's exactly what they grew this year. It took 10 months to grow. Farmer Nick Larsen was selling it for $5 a pound at the Wellington Green Market this past weekend. "It sells for $10 a pound at Whole Foods," he said.

Nick Larsen of NK Lago Farms LLC with his turmeric crop, Wellington Green
Market, Fla., Copyright 2014 by Helen A Lockey

His farm in Pahokee, just 30-miles from the market, grows mainly bananas and plantains. But this year he decided to add turmeric. "It didn't have any disease problems or insect problems. I didn't have to fertilize it because of the muck soils. I just had to weed it a bit."

I asked him if he planned to grow it again, "If it sells well. Yeah," he said.

Pahokee, Florida grown turmeric from NK Lago Farms LLC
Copyright 2014 by Helen A Lockey

Turmeric is in the same family as ginger but it is not as spicy. It has many health benefits because it is high in antioxidants. The internet is full of articles about its ability to fight infections and reduce inflammation.

It also makes a wonderful earthy tasting, slightly bitter, ingredient in many dishes, especially Asian ones. It can be used fresh or dried.

Turmeric plants at NK Lago Farms LLC, Pahokee, Fla.,
Copyright 2014 by Helen A Lockey

Larsen planted a 75-foot row of turmeric that yielded just 16 pounds and he sold every bit of it at the Saturday morning market.

To learn more about NK Lago Farms or encourage Larsen to grow more Turmeric go to: http://helenalockey.blogspot.com/2013/10/nk-lago-farms-pahokee-fla-plantains-more.html

Johnny's Selected Seeds, 2014 New Varieties

There are some exciting new seed varieties for 2014.  Lauren Giroux, Vegetable Product Manager of Johnny's Selected Seeds said she was excited to announce several varieties of true baby vegetables like carrots, beets and lettuce. Johnny's Selected Seeds breed organic and conventional seed varieties. I interviewed Giroux at this year's SE Regional Fruit & Vegetable Conference in Savannah, Georgia.

Lauren Giroux Vegetable Product Manager of Johnny's Selected Seeds,
at SE Regional Fruit & Vegetable Conference, Savannah, GA
Copyright 2014 by Helen A Lockey

"The carrots (Adelaide) and beets (Babybeat) are true babies with full flavor and proportional greenery on top," said Giroux.

The baby lettuces come in romaine (Fenberg, Dragoon) and Bibb (red, green) varieties. "The baby romaine make excellent grilling vegetables," Giroux said with a smile.

Johnny's also has a new lettuce variety called Salanova®  that is grown to the size of a mature head but has baby sized leaves. The best thing about this variety is that the leaves have the firmness and flavor of fully mature lettuce leaves.

Giroux said Johnny's has new Artisan Tomatoes™ varieties like an organic certified type called Captain Lucky. "They are a striped tomato with stripes that go all the way through the fruit," Giroux said.

To find out more about the new seeds and other details about Johnny's Select Seeds company you can go to their website at www.johnnyseeds.com

Nebo Lodge, North Haven Island Farm-To-Table Dining, Maine

North Haven, Maine--Nebo Lodge, located on an island 12-miles off the Maine coast serves locals.  Chef Amanda Hallowell runs the kitchen and restaurant with the motto--Fresh Picked And Island Grown. "You have to be pretty local around here or you eat frozen," said Hallowell during a summer 2013 interview.

From left to right: Pastry Chef Amelia Campbell and
Executive Chef/Manager Amanda Hallowell,
Nebo Lodge, North Haven Island, Maine
Copyright 2014 by Helen A Lockey

She should know, she grew up on North Haven island. And her mother had a garden where she grew fresh vegetables. Hallowell was familiar with the farm-to-table movement before it was fashionable.

The front porch of Nebo Lodge, North Haven Island, Maine
Copyright 2014 by Helen A Lockey

Nebo Lodge, an eco-friendly accommodation, opened its doors in 2006 with nine rooms and one restaurant. Owner Chellie Pingree asked Hallowell to join her business from the start.

The idea of having a farm-to-table restaurant seemed like the only way to go, "It sort of came natural. Nobody really thought about it," said Hallowell adding, "We make food that we like."

Sweetened pork belly with toasted almonds, majool dates,
local pea shoots and local soft cheese, Nebo Lodge,
North Haven Island, Maine,
Copyright 2014 by Helen A Lockey

Hallowell has a personal relationship with her growers and suppliers of Maine products. This includes several farms including Turner Farm, an island based certified organic farm that supplies fresh fruit, vegetables, edible flowers, non-certified pastured poultry, pork, and beef.

Fresh green salad topped with Turner Farm goat cheese, Nebo Lodge
restaurant, North Haven, Maine,
Copyright 2014 by Helen A Lockey

They also supply pasteurized fresh goat cheese like chèvre. Hallowell uses this in salads, main courses, and desserts.

Hallowell also sources fish and oysters from local fishermen and alcohol from local distilleries. And the bartender at Nebo sometimes combines the two into a local oystertini.

To find out more about Nebo Lodge and Chef Hallowell's food you can go to http://www.nebolodge.com