L-R: Roy's Restaurants Corporate Chef Kiel Lombardo;Robert Tornello;
Roy Yamaguchi
It has been an exciting and busy October at 3 Boys Farm. Last week, we had the honor of welcoming Roy Yamaguchi (of Roy's Restaurants fame) to the hydroponic facilities in Ruskin.
Yamaguchi, along with Corporate Chef Kiel Lombardo, Robert Tornello, and 3 Boys' Greenhouse Manager Michael Lenas, toured the wildly productive shadehouses, where our guests were able to see the kind of quantity--and, most importantly, quality--that 3 Boys Farm can produce, consistently and year-round, without needing to use dangerous pesticides or genetically-modified seeds; without draining Florida's threatened aquifer; and without the large carbon footprint traditionally associated with the vast majority of commercial food-growing operations.
Chef Kiel Lombardo;3 Boys Farm Greenhouse Manager Michael Lenas;
Roy Yamaguchi
One of the many nice things about growing hydroponically and organically is that visitors can sample a crispy, sweet pepper, a juicy cucumber, or a firey arugula leaf right where they're standing--there are no worries about soil or pesticides needing to be rinsed off.
Yamaguchi was especially impressed with the current eggplant crop:
Still, it's hard to not be in the mood for a lovely fresh salad after walking through rows of tables like these:
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