Elderly couple on mission to get J’cans to eat organically

The delight that Kermit Tucker took in showcasing his organic farm at his home in St Andrew was palpable, even to the most casual observer.

Upon stepping onto his one-acre property, visitors are greeted by rows of neatly organized vegetables and herbs growing in recycled containers, boxes, terraced hillsides, and partitioned garden beds.

An intricate irrigation system – consisting of water tanks, drip lines, and repurposed water bottles – sprawls across the farm, providing essential water and nutrients to a variety of plants, including lettuce, dill, arugula, spinach, carrots, beets, tomatoes, and other herbs.

Tucker eagerly shares his wealth of knowledge about how different plants can address various health issues, from alleviating liver spots to easing menstrual cramps.

This deep understanding that he shares freely was not gained through any formal education. As his wife Yvonne tells it: “He loves plants and plants love him, and they grow.”

Seventy-nine-year-old Tucker’s commitment to a healthy lifestyle began at age 25 after he was diagnosed with ulcers. Seeking a natural remedy, he turned to food and began using the land available around his house to provide healthier food options for himself and his family. That passion project has now blossomed into a sustainable business – Ket’s Gourmet Farm – catering to a health-conscious clientele.

“We take all that risk factor out. We make the connection between nature and agriculture. By doing so, we don’t use synthetic fertilisers and pesticides and those kind of stuff around our farm. What we believe in is sustainable development, so the things around us are what go back into manufacturing – the things that will make our plants healthy,” he told The Gleaner.

Practising “companion planting”, Tucker uses various herbs to protect other crops.

“We want to find out what will drive the insect from this plant, and what is it that will pull the kind of thing that we want to use that will protect the plant,” he explained.

Ket’s Gourmet Farm has been in operation for 12 years and is the only certified urban organic farm in Jamaica. Getting certified by the Bureau of Standards Jamaica (BSJ) was the most challenging part of developing the farm, Tucker said.

It took roughly two years to meet the BSJ’s rigorous requirements, which included detailed documentation of all farming processes, annual soil and water tests, and strict pesticide-free practices.

An integral part of the farm’s sustainability is a compost made from kitchen waste. Red wiggler worms are used to speed up the decomposition process, and the organic matter is harvested and combined with the soil to nourish new crops.

Tucker and his wife also practise water harvesting, collecting runoff from the main house in a storage tank and using a pump system to irrigate the farm during the dry periods.

EFFECTS OF CLIMATE CHANGE

Climate change, with its erratic weather patterns, has “messed up the cycle of things”, Tucker told The Gleaner, making it difficult to adequately prepare for all eventualities. For instance, recent heavy rains caused by Tropical Storm Rafael were hard on the lettuce on his farm, but he remains resilient.

He finds motivation in the health benefits his organic produce provides.

“Our health comes from the food we eat, and that’s why we are selling to people. We are saying there is something you can do by taking charge of your health, instead of depending on the doctor,” he said.

To further share his knowledge, Tucker and his wife host monthly organic farming classes, which are often oversubscribed.

Ket’s Gourmet Farm currently has a staff complement of six people who help to grow and package its organic salads, which are available in supermarkets in Kingston and for delivery islandwide. The farm currently packages up to 300 boxes of salad each week.

“Our vision is to be able to start exporting before we get into the export market to fill the Jamaica need. Because we are really heavily city-based and people outside of Kingston want the product, we want to find a way to bridge the gap, meeting the local needs, and then we can start talking about expanding into other areas,” he told The Gleaner.

And, although he acknowledges that organic products are generally more expensive, Tucker believes the cost is worth it.

“The long-term result is that it is keeping you out of the doctor’s office. It is adding life to years, and years to life. Who can pay for that? There is no price for that. None,” he said emphatically.

“Your health is your wealth. When you don’t have health, you don’t have anything else. And that’s what organic is going to do for you. It’s going to help you to live a healthier life,” he said.

sashana.small@gleanerjm.com