Padin out back of Farm to Kitchen’s new distribution center in Little Haiti.
Sure enough, blue graffiti above an open, barred gate marked the spot. A fitting tag for the entrance to Farm to Kitchen’s brand new — and I mean new-car-smell-new — warehouse facility in Little Haiti. Chris Padin found the unassuming location on 54th street just east of North Miami Avenue through a friend and chose it over one to the north in Oakland Park. Mere minutes from the Design District and central to his farm runs and customer routes, the decision was a smart one.
“People get lost with the unmarked door,” he explained, as I made my way for an early evening visit last week as we were both wrapping up business for the day. “It’s next to the Western Union.”
Whether or not people can find him is beside the point. As the owner/operator of a local distribution company specializing in produce from small family farms, Padin’s job is to find them. This season is a special one for him and partner Aleli Lauria. From her seeds first sewn at Michael’s Genuine Food & Drink leading the reservations department and gardening at home on the side have sprouted some four years later a solid business, connecting a handful of South Florida restaurants with its best and brightest small farmers.
This latest move is a game changer for Farm to Kitchen, effectively doubling its capacity and reach to receive product from suppliers like Worden Farm in Punta Gorda. Customers can still expect their usual day-of or day-after harvest delivery. Padin has also hired longtime MGFD busser Christopher Caballero who staged with him last season as a part time delivery driver. Padin will continue to focus on growing the business, making farm runs and forging relationships with growers. On my visit bathroom renovation work was in full swing and the first ingredients – like a box of blue oyster mushrooms from Sublicious Farms – were in the new walk-in cooler. They took over the space a month ago and share it with another local start-up, Jucy Lu’s, which figures into the plan. Farm to Kitchen‘s farm share program will soon offer a selection of cold-pressed, organic juices produced out of the facility using the same fresh ingredients Padin sources for the wholesale side of the business.
The next day it was time to get down to business to meet some of the newer customers to the Farm to Kitchen portfolio and consequently, to our genuine kitchens. We know and love many familiar faces down south, so naturally we set our sites north to meet some new ones, namely Harpke Family Farm in Dania Beach, specializing in fruits, vegetables and microgreens and Sublicious Farms in Oakland Park, producer of high quality organic mushrooms. Padin was on one of his twice-weekly farm runs, and Harry’s Pizzeria chef Danny Ramirez and I were along for the ride.
“They’re cute but I’m trying to run a business here,” said Tamer Harpke, as siblings Chica and Pedro gave us a warm welcome to Harpke Family Farm’s 1 acre plot right off I-95. “We want to roll with 4 or 5 key accounts. We are looking for distribution with key chefs that want to work with the product and are committed. We’re developing a mix that at lets us service fine dining while at the same time trying to service the CSA community.”
A cluster of Sublicious Farm’s blue oyster mushrooms in the “pin” stage. So cute!
Padin is in lockstep with this approach, which is key for this relationship to function properly. “The thing that I look for is the consistency of supply. Without that, I have go out and look for it elsewhere, or for something else. Tamer is a step ahead. He has an idea of what restaurants are looking for to begin with, which makes our job a lot easier.”
Only a short walk through the property and it was clear his supply is well on its way, including mature-at-harvest greens like mustard, lime mizuna and lacinato kale, radishes including French breakfast, and micro herbs and greens of all kinds like opal basil, amaranth and carrot. If his back-from-the-dead rows of dragonfruit are any indication, this first season is going to be a good start for this 6 month old operation. Just watch out for falling coconuts.
“We’ll be doing tomatoes. Everybody wants tomatoes,” Harpke explained. “I’ve been growing them since I was young. It’s not easy to grow in an outdoor format but if you prune them and treat them like your babies you can get a lot of fruit out of them. We’ll be looking at a greenhouse and hydroponics in the future.”
Check out what’s in store for their CSA and farm credit program at Harpke’s open house on November 9 where there will also be a “keg of beer and maybe some wine!”
Our second and last stop before seeing Padin off to Homestead for the afternoon was Sublicious Farms, an experience far from the familiar. I don’t think I’ll forget the first time I walked into a “fruiting chamber”! Scott Lyons, a University of Florida alum, grows blue oyster mushrooms through a compost and hanging bag system that is rotated in a temperature and humidity-controlled walk-in cooler.
“They like it cool, 65 degrees, 95 percent humidity,” Lyons explained. “From the pin stage, it’s just 3 to 5 days until harvest. We can produce 150-200 pounds a week from this one chamber at full capacity.”
Rye berry at stage one.
Danny with Scott.
Inside the fruiting chamber.
The final product before harvest.
The process begins in the back of his warehouse by processing “mushroom spawn” from rye berry that is sterilized and inoculated with mycelium. Spooky enough for Halloween, the spawn grows into something one might find in their refrigerator and deem fit for chucking. After that it’s mixed with compost to make the perfect growing material for beautiful mushrooms! They sell product online at all stages of production for budding shroomers to home gardeners in search of great substrate. Or in MGFD chef de cuisine Niven Patel‘s case, home farmers! Next for Sublicious is working with converted shipping containers for a property up in Delray. A fruitful future seems imminent.
For more information on our suppliers from Farm to Kitchen’s customers and beyond, visit our Sourcing page.