farm to table
Above: The Rockhouse offers a luxurious setting and delightful food, combined
with a groundbreaking model of local sustainability. Left: The restaurants are able
to utilize other on and off crops in a tastefully inspired, always changing menu.
“We have a road system at the front of the property,” says Bolly.
“We drain water from the paved, trenched area into collection
tanks, which then pump and filter the water into our raised rain-
water harvesting tanks. We also harvest water from storeroom and
workshop roofs in the area.”
When probed about the use of fertigation, (injecting liquid fertil-
izer through the drip lines), Bolly admitted the farm was not yet
utilizing this practice, and planned to add it to the cultural plant
care regime in the future when resources become more available.
Jamaica lacks the same access to commercially manufactured
amendments, supplements, liquid fertilizers, and other plant prod-
ucts that North American farmers and growers take for granted.
Bolly therefore relies on a potent, in-house compost blend that the
team has perfected over the years. All kitchen scraps (including
animal waste) are thrown into large open wooden crates bound by
threaded mesh. A collection of carbon-rich materials like leaves,
sticks, coconut husks, and scraps from tree pruning are added
to the nitrogen-rich kitchen scraps with the addition of effective
microorganisms. The team aims for a 5:1 carbon-to-nitrogen mate-
rial ratio for optimal decomposition. A tarp covers the crates, which
are routinely turned throughout the week. “Every year it gets a little
better. A little richer. More fertile,” says Bolly.
The farm also forgoes the use of most pesticides, resorting to only
natural botanical-based remedies like neem oil or capsaicin.
Bolly methodically intercrops the beneficial pest preventative
marigold within many of the raised beds as a form of pest manage-
ment. The callaloo is planted as to bolt and become shady in time
for when spinach and chard need extra protection from the sun.
Basil is found growing with tomatoes to improve flavors of both
crops and to allow shade for the basil. Scallion (green onion) are
found scattered amongst several crops to benefit from the strong
allium scent which commonly deters some pests in the garden.
Some insect pressure is inevitable in this system of farming, but the
crops did not seem to mind the odd pest here or there.
Since the farm’s inception, one of the primary goals is to utilize
the crops in the restaurant’s supply chain to minimize unnecessary
travel costs associated with buying certain crops out of town or
out of parish. The restaurants are able to rely on the fact they will
never have to source certain crops, and effectively utilize other on
and off crops in a tastefully inspired, always changing menu. The
hotel also offers a juice bar to other travelers along with its guests,
which uses more than 50 per cent farm fresh greens grown on site.
Roughly between 15 to 30 per cent of the Rockhouse’s two restau-
rants food supply is derived directly from the farm. The hotel effec-
tively manages and maintains the crops at a significantly reduced
labor cost compared to cost of overhead food expenses, while
furthering the autonomy of the organization as a whole.
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groundbreakers