Kolo Kai Organic Farm Raises Remarkable Rhizomes
In the New Year, many folks shift their focus to healthy eating. In addition to plenty of fruits and vegetables, the edible rhizomes of the Zingiberaceae family offer a slew of health benefits, with their spicy, zingy, earthy and piney flavors. Ginger, turmeric and galangal are known to reduce inflammation, aid digestion and provide loads of antioxidants, making them a great fit for this season of healthy eating and cold kicking.
The freshest and juiciest of these roots come exclusively to OGC from Kolo Kai Organic Farm on the North Shore of Kauai and have become a cult favorite at grocery stores and juice bars up and down the West Coast.
In 1990, Ben and Colette Ferris started growing organic fruits and vegetables, primarily to provide themselves with plenty of healthy produce. Over time, they started selling more to health food stores and farmers’ markets, but in 1999, Ben and Colette decided to switch gears and focus on growing great ginger and turmeric. Soon, they were shipping their delicious roots to the mainland and growing their production to meet demand.
A few practices make Kolo Kai’s products extra special.
The farm adds a hint of ocean water when they irrigate the root crops, which adds minerals to the soil, makes the crops sweeter and helps with pest control without over-salinating the soil. All their products are also harvested and packed to order, rather than being stored, so they’ve been out of the ground for less than a week by the time they hit grocery store shelves.
Each crop is carefully managed and available on a seasonal schedule based on its own properties. Galangal is available all year but challenging to grow because of its size—it has to be harvested with a forklift. White ginger is more susceptible to disease, and there’s a demand for it when it’s young for sushi and pickling, so it has to be harvested first. Turmeric, on the other hand, will stay good in the ground, which helps extend its season.
In their home, Ben and Colette add ginger and turmeric to everything from smoothies to baked goods. They use galangal in soups with coconut milk or add a few slices to the pot when cooking rice or quinoa.
With most of their products now available, it’s a great time to seek them out to add some warmth and a nutritional boost to winter meals.
