which is used again and again, the result is both ultra-healthy plants and edible fish, and an environment where no pesticides or antibiotics are needed. This does require 24-hour recirculation, as well as a cooling system for summer and heating in winter to maintain an optimum 72-degree temperature in the water. But it is very energy-efficient overall, and any energy consumption is a small price to pay for this exceptionally good, clean, organic food.
Eco-Community
The recycling continues outside the greenhouse. Just up the hill is a conventional garden of tomatoes, peppers, okra and other vegetables (although these, too, could easily be grown in the greenhouse). The rows are made of rich compost placed directly on the ground. Water from the settled fish solids is drained out into a separate tank and used to water these plants. Any overgrown greens culled from the greenhouse go directly into compost piles. The compost piles are supplemented with recycled waste from local businesses such as The Java Bean (120 lbs. per week), The Railhouse Brewery (2,000 lbs. per week) and Nature’s Own juice bar (300-400 lbs. per week), providing a recycling service to the community as well as adding bulk to the piles. Some of the waste from Nature’s Own goes into 18-gallon bins where red wriggler worms are grown. These are returned to the compost piles to aid in breaking down the plant matter. Some of the leftover greens feed the resident pet Silver Spangled Hamburgs, Bantams and Key West chickens on the farm, that also routinely provide a bonus of fresh eggs. “You can see that this creates a wonderful synergy not only within the farm, but with the environment, local businesses, restaurants and all of us who want the most healthy, nutritious food for our families that we can get,” says Don.
Eco-Education
Life’s Circle Farm is modeled, in part, on the urban farm begun by NBA basketball player Will Allen, who began an aquaponics experiment in Milwaukee as a program for at-risk kids. After a week working with Allen in his greenhouses, Don gravitated to Montello, Wisconsin, where he studied the techniques of aquaponics pioneers Rebecca Nelson and John Pade. Their 5000-square foot facility has become a mecca for those wanting to learn advanced aquaponics. “Like my mentors, I want to create community and take what I’ve learned and pass it along to others,” Don stresses. Plans for the future include evolving it into a teaching farm, building a dining pavilion for gourmet Sunday suppers and selling the fresh tilapia at local markets. In addition to restaurants, Don currently provides freshly picked greens for special events and parties as well as to select markets in the area. He gives tours to groups of school children, culinary classes or to anyone interested in exploring this fascinating alternative form of farming.
Recipes Chef Warren’s Zesty Greens From: Chef Warren’s—A Southern Pines Bistro 2 cups mixed Aquagreens™, leaves and stems Extra virgin olive oil 1 Tablespoon minced fresh garlic 1/2 Teaspoon lemon zest Kosher salt to taste Heat a wok or large frying pan to sizzling hot. Add a few drops of olive oil, chopped garlic and lemon zest. Add greens, sprinkle with a bit of kosher salt and stir fry for 20 seconds. Serves 2. Delish! Giant Red Mustard Pesto From: Ashten’s Restaurant and Pub 5-6 Giant Red Mustard leaves 2 Tablespoons minced ginger 2 Tablespoons minced garlic 2 limes, juiced 1/4 cup pine nuts 1/2-3/4 cup olive oil In food processor blend Giant Red Mustard leaves, garlic, ginger and pine nuts until it starts to form a paste. Slowly add olive oil and lime juice. Season with salt and pepper. Enjoy. Great over white fish, tuna, or chicken. Serves 5.
Eco-Invitation
As the world population grows from 6.8 billion today to over 9 billion in the next 30 years, sustainable agriculture very well may become a necessity, rather than a novelty. “I want to become a center for local sourcing and educating others about the environment,” Don reflects. Food, community, and stewardship of the land are all things I am passionate about. It’s what really makes me happy.” Everyone is welcome to visit Life’s Circle Farm. To schedule a tasting tour or learning visit, call (910) 624-0347. PS Karen Mireau Smith is founder of Azalea Art Press, which publishes memoirs, poetry, fiction, literary nonfiction and imaginative children’s titles. She has a special interest in writing about art, design, community and the connection between good health and good food.
Where To Find Aquagreens™ On The Menu Ashten’s Restaurant and Pub 140 E. New Hampshire Avenue, Southern Pines (910) 246-3510 / www.ashtens.com Chef Warren’s—A Southern Pines Bistro 215 NE Broad Street, Southern Pines (910) 692-5240 / www.chefwarrens.com Rhett’s Restaurant, Personal Chef and Catering 132 W. Pennsylvania Avenue, Southern Pines (910) 695-3663 / www.rhettsinc.com Rue 32, 290 W. Pennsylvania Avenue, Southern Pines (910) 725-1910 / www.ruethirtytwo.com Wolcott’s Restaurant, 160 W Pennsylvania Ave, Southern Pines (910) 695-1551 / www.wolcottsrestaurant.com
PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . August 2013
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