Meanwhile, back at the farm...(after the ACF Convention)

Returning home inspired!

Sales Manager Michael Bresnahan and Robert Tornello returned home this week from a very successful industry trade show: the ACF Convention, in Orlando.  We were delighted to finally be able to meet the people behind the names, that is, the top professional chefs--in Florida and beyond--with whom we have been working this past year.

And we have to say, we were inordinately pleased to meet executive chefs from across the country who already knew about 3 Boys Farm, and who had read about our leadership in sustainable agriculture.

In addition to having made new friends--and of course realized new business for the farm, thanks to the show--Robert was asked by executive chefs in Florida to assist them with their farm-to-school programs.

We'd like to thank the local ACF chapters for inviting 3 Boys Farm to participate in this superb trade show--we will definitely be at the next Florida ACF Convention.

And finally, we want to let you know that both Michael and Robert are available, at no charge, to speak about sustainable farming at your chapter meetings. (Please contact Michael-- Mike@3BoysFarm -- to schedule this.) 

3 Boys Farm at annual ACF Chefs' Convention in Orlando--Visit us today & tomorrow

Sales Manager Michael Bresnahan discussing salad and sustainability 

Calling all chefs: Be sure to stop by 3 Boys Farm's booth (#122) at the ACF Chefs' Convention, taking place right now (and tomorrow) at the Marriot World Center in Orlando, Florida.


Got greens? Why, yes we do--delicious, living greens at that. Come taste for yourself!

Robert Tornello & 3 Boys Farm on the cover of In The Field

Click here to go to the online version of In The Field, Hillsborough County's monthly agriculture periodical.  3 Boys Farm is featured on pages 54-56.

Congrats, Robert!

Organic farming in America today: A picture says a thousand words

(Click to enlarge)

At 3 Boys Farm, we're obviously 100%-PRO-organic farming, and not just because that's what we do here in western Florida.  We love cooking for our own family using fresh, local ingredients; our family are both consumers and producers of organics.

It's gratifying to see the movement taking hold--in areas beyond California, too--and with good reason: Customers want nutritious, high-quality produce that comes from time-tested, heirloom seeds, that's grown with care, that's harvested locally (or as close-to-locally as possible), and most importantly, that's free from dangerous pesticides and chemical fertilizers.

We've got your salad plates covered.

Live greens equal lively taste: Eating is believing!

Since we last posted, we've been crazy-busy here at 3 Boys Farm, what with test-plantings, crop harvests (almost a daily event now that production has reached a truly impressive level and continues to grow--so to speak!) and, of course, with taking area chefs on tour.

As people who truly love good food, we always enjoy showing off to the professionals whose life work involves creating delicious dishes. And when chefs visit the farm, we can just sit back and let our lettuces, tomatoes, eggplants, peppers, and herbs sell themselves. (Well, there might be a little olive oil and balsamic vinegar involved.)

Time and again, we've found that the best advertising is "taste of mouth"--in other words, we sit our visitors down, toss a lovely fresh salad, and show them how our product will work for them. Sometimes, chefs will just grab the utensils themselves and play for a while, which we're more than happy to let them do.

Produce and lettuce are harvested and prepared, and everyone enjoys a wonderful al fresco lunch. Visiting chefs, once they taste real, organic produce--and know they will be getting it directly from the farm--tend to say they'll never go back to using traditional distributor-supplied produce, given its inferior taste and nutritive values thanks to the long storage times (sometimes weeks) involved.

Chefs' tours can be arranged by contacting 3 Boys Farm via e-mail or phone (in the sidebar); you'll need to schedule your visit at least 3-4 weeks in advance during Florida's off-season. (During peak season, visits will necessarily be limited as we are a working farm.)

Here Comes the Sun: A photo essay

The first phase of our solar array project: heavy concrete foundation piers ground the galvanized steel support structure. Weight, loading, and wind factors were considered throughout the design-build stage of this project. The array is designed for 48 panels and covering 1200 square feet @ 20' high. Model 702 windmill is in the background (water-pumper); there are 3,000 gallon water (rain) storage tanks nearby.

First phase complete: 6 strings of 8 panels, in place and hot. Solar energy is an important part of 3 Boys Farm energy program; it will run submersible pumps for back-up water when the main power grid is down.

These panels, and the pumps they'll supply power to, are also part of our overall USDA water recovery program. We will be recycling spent nutrients from hydroponics and using them--in addition to rainwater--in the organic outdoor bench section as well as the seasonal high-tunnel test programs. Our combined efforts with SWFWMD and USDA are to further reduce peak ground water withdrawal.

Water conservation's importance obviously cannot be overstated--life requires water.

We must conserve our remaining resources now: they are under pressure as never before.

We want to say a huge Thank You to James Tornello, builder and fabricator extraordinaire as well as uncle of the three boys. He took Robert's drawings and turned them into this impressive solar array. Even to the untrained eye, his months of efforts--from custom fabrication work to the mounting and wiring of the array--are obvious. We will be harvesting first power this week.

Toward growing a better world: 3 Boys Farm welcomes agronomists from Haiti

The WINNER project is a five-year program designed to rebuild Haiti's agricultural infrastructure by providing "concentrated and transformative support". Brian Boman, Florida BMP (Best Management Practices) coordinator for UF/IFAS and WINNER project team member, wanted his team to see a strong example of resource management, energy efficiency, and most saliently, the level of sustainability afforded by cleverly-designed water catchment systems. Accompanied by UF's Jemy Hinton, the agronomists, shown above, toured the facilities at 3 Boys Farm; Robert thoroughly enjoyed discussing methods and practices that will help Haiti successfully grow and produce food for its people, and do so in the face of conditions that many traditional farmers Stateside would consider insurmountable.

Some more information about WINNER from Florida Grower:

The earthquake that devastated Haiti last year brought more troubles for a land that has long suffered from issues related to systemic poor governance, regular upheavals, and coup d’états. Farming, for example, has faced major problems long before the quake hit, making successful commercial agriculture in the country virtually non-existent.

With its location and various climates at different elevations, Haiti has the potential to grow many different crops and become a more self-sustaining country. USAID is funding the Watershed Initiative For National Natural Environmental Resources (WINNER) project, which is focused on sustainable agricultural development in Haiti. Chemonics International is managing the project and has subcontracted UF/IFAS to help resurrect agriculture there.

Unintended Results

Years ago there was a commercial agricultural sector in Haiti. But, when the U.S. and other countries began shipping in humanitarian food aid beginning in the 1960s, it killed the ag economy.

“When the free food aid started coming in, it destroyed agriculture,” says Brian Boman, Florida BMP coordinator for UF/IFAS and WINNER project team member. “Local farmers couldn’t compete with free. All of those farmers had no jobs, so they moved to the cities like Port-au-Prince and a whole other set of urban problems rose out of that migration.

“Haiti has lost a couple of generations of farmers and the knowledge of how to grow. We are here to reintroduce modern ag practices, so people can learn how to produce their own food in a sustainable way and have viable commercial agriculture.”