TBO.com - TBO is Tampa Bay Online

Hydro Harvest Proves You Can Take Dirt Out Of Farming

ADVERTISEMENT

By LYNN KESSEL, Tribune correspondent

Published: March 12, 2008

If you're driving down busy Shell Point Road in Ruskin and happen to pass the Free Tours, Hydro Harvest Farms sign, chances are you might just keep driving. Don't.

I spent a gorgeous Saturday morning recently visiting the farm and received what co-owner John Lawson calls "the nickel tour."

The word "hydroponic" is derived from the Greek words for water and labor. The earliest examples include the hanging gardens of Babylon and the floating gardens of the Aztecs in Mexico and those of the Chinese.

Until now, my exposure to this far-from-new concept had been minimal.

I originally was exposed to hydroponics years ago, while wedged in a small boat at Walt Disney World's Epcot theme park. As I slowly floated through the "Listen to the Land" exhibit, I heard the spiel on how plants can suck up nutrients from water rather than soil.

John and his wife, Terrie, are in their second year of business. On less than an acre, they produce the equivalent of 5 acres of plants. Hydroponics have been adapted to accommodate outdoor farmers, greenhouse growers and now home gardeners.

The majority of customers at Hydro Harvest want to know where their food comes from and that it has been grown with a minimal amount of chemical fertilizers and pesticides.

The hydroponic method results in little evaporation, uses considerably less water and fewer pesticides, and is highly productive. It requires only basic agricultural skills.

Hydro Harvest Farms has row after row of vertically grown strawberries; bok choy; bibb, romaine and red leaf lettuces; onions; six types of herbs; tomatoes; green beans; and other produce items. Grab a basket and pick your own or purchase produce inside the market area.

If you would like to give hydroponics a try, the Lawsons have everything for the backyard gardener as well as the commercial farmer. They have hydroponic systems starting at $79.95 to grow your own fruits, vegetables, flowers, herbs and spices.

When I arrived at the farm, John was setting up his newest acquisition, a concession truck. From now until about June, the Lawsons will have a strawberry festival at the farm, featuring fresh strawberry shortcake with homemade biscuits, lots of whipped cream and loads of strawberries. They also will offer fresh-squeezed lemonade and limeade, roasted corn and espresso. John Lawson said they plan to add smoothies to the menu, as well.

At 2 p.m. March 22, the farm will host its annual Easter egg hunt. Children should bring a basket. There will be crafts and goodies, and admission is free. For information, call (813) 645-6574 or e-mail the farm at john@hydroharvestfarms .com.

That said, Hydro Harvest Farms is friendly, warm and an inspiring atmosphere. There's much to be said for being able to "pick" your salad in the morning and serve it for dinner that evening.

I've been making this salad recipe from "Raw: The Uncook Book," by Juliano Brotman and Erika Lenkert, for at least six years. It's one of my favorites. Mix and match the fresh herbs in the quantities you like or use them all. I like to use all three lettuce varieties, and I cut the amount of lemon juice to 1/3 cup.

DROWNING WEED SALAD

1 head of red leaf, butter or romaine lettuce

1 cup fresh oregano, de-stemmed and chopped

1/2 cup fresh thyme, de-stemmed and chopped

1/2 cup fresh rosemary, de-stemmed and chopped

1/2 cup fresh sage, de-stemmed and chopped

1/2 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, de-stemmed and chopped

1 cup fresh mint, de-stemmed and chopped

Combine the lettuce and "weeds" in a salad bowl and drown in dressing.

Dressing

1/2 cup fresh-squeezed lemon juice

1 1/2 cups olive oil

2 tablespoons minced ginger

1/3 cup minced garlic

3 tablespoons Nama Shoyu (organic soy sauce)

Place all the ingredients in a blender and blend until creamy and smooth, about two minutes. This dressing keeps about five days in the refrigerator.

Source: "Raw: The Uncook Book" by Juliano Brotman and Erika Lenkert (1999)

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 286, Ruskin FL 33575-0286. Readers are encouraged to send in their favorite recipes, comments and suggestions.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT