SUNDAY 9 SEPTEMBER, 2018 – UWI TODAY
13
FOOD
Today I’mdoing a farm-to-table viewof Kale,
noting
some interesting developments on the local front as
it pertains to research and development. Kale is not
an indigenous plant to Trinidad and Tobago, but you
could never tell that by walking into a supermarket
and seeing rows upon rows lining the produce aisle.
Being mostly imported, the price makes it more of a
high-end item, and it’s very popular with consumers
who can afford to add this perceived superfood to
their diet.
Through Dr. Wayne Ganpat, Dean of the Faculty
of Food and Agriculture, I was introduced to two
students seeking to diversify the diets of Trinbagonians
by using scientific methods to grow low-cost, high-
yield, consistent and high quality produce that is
typically imported.
Nkosi Felix and Jessica Churaman are both
research students in Agricultural Economics, and I
was fortunate to see their prototype “Grow Factory” in
operation. A grow factory is an indoor facility where
all environment variables are tightly and precisely
controlled – carbon dioxide, light, temperature,
nutrients, and moisture – all critical components
to help plants grow. The fact that no pesticides or
fungicides are used make it a clear winner over open
field farming, which is at the mercy of the weather,
pests and a large number of other threats.
From Nkosi’s and Jessica’s research, grow
factories do have a higher start-up cost, but boast
lower operational costs, higher yield per square
foot, a significantly lower environmental impact,
as well as the opportunity to be an automated 24/7
type operation. It can also scale easily from small,
backyard type installations to massive indoor farms.
The potential is huge for growing produce locally,
instead of importing and thus making it affordable
for the everyday consumer.
A tour of the research facility revealed a fairly
small room, perhaps 10 by 16 feet, maintained at a
frigid 17 degrees Celsius with a slight but constant
hum from the hydroponic pumps. The grow lights
were a brilliant yellow; stepping into the room from
a dark corridor felt like walking outside into lustrous
sunshine. When my eyes adjusted I saw the vibrant
swatches of green; countless seedlings and plants of
temperate varieties (that I was asked not to name just
yet since they are currently being researched).
The science behind this innovative farming is
amazing, but I’m a foodie and was more interested in
actually creating something with the bunch of fresh
Kale I managed to score. I was able to sample a leaf
directly from the equipment; and it was tender with a
light crunch, with a distinct sharpness and lingering
bitterness, a flavour somewhere between local green
plums and fresh celery.The stems were quite bitter and
would serve well cooked, or perhaps in your favourite
healthy smoothie. I was made to understand that the
leaves I was given were a bit on the young side, and
would benefit from a raw or semi-raw consumption,
whereas the older leaves and stems are better suited
for cooking methods such as stir-fried, sautéed or
otherwise incorporated into your favourite dishes.
Armed with a basic idea of its complex flavours as
well as pro tips from the master farmers/researchers, I
decided on a salad. Not necessarily a run-of-the-mill
leaves-with-dressing type salad. What immediately
A Simple Range of Ingredients:
Kale, Rice, Cranberries and Cashews
Ingredients
5-6 cups loosely packed Kale,
roughly chopped
¾ cup wholegrain brown rice
(yields about 2 ½ cups cooked)
¾ cup roasted cashews
¾ cup dried sweetened cranberries
1 tbsp coconut oil
1 clove garlic, finely minced
salt and black pepper to taste
ACall toKale
B Y N O V E C K G O W A N D A N
came to mind was a warm salad – a flavour-packed
concoction of locally grown wholegrain brown rice,
kale, cranberry and cashews tied together with some
locally produced coconut oil infused with fresh garlic.
The wholegrain brown rice is inherently nutty
and has a lovely chewiness. Kale leaves, sans stem,
added an earthy complexity with fruity undertones.
Cranberries added both sweetness and acidity, but
also a pop of vibrant colour. Cashews added a bit of
fat to balance the acidity and sharpness, as well as
bring some lovely contrasting crunchiness to each bite.
The combination of fat and tartness certainly helped
mellow out the residual bitterness of the raw kale.
The secret here is timing of the ingredients,
Noveck Gowandan is the eLearning Team Lead at the Campus IT Services Department of the UWI St. Augustine Campus. He is also a food blogger (Tastum Goodum) and foodie.
PHOTOS: NOVECK GOWANDAN
folding in the Kale into the hot rice and allowing it to
sit while covered for a few minutes, produces a light
steaming effect which will tame some of the naturally
harsh character of the kale. Then the remainder of the
ingredients can be tossed in and served.
Overall this dish is a simple-to-prepare, but
paradoxically complex with layers upon layers of
texture and flavour.
The recipe for this dish is below.
Inspiration: The Editor of
UWI TODAY
who
knows I can’t let a challenge pass by, as well the Dean,
Faculty of Food and Agriculture who spared the time
for enlightening conversation about agriculture in
Trinbago.
(Editor’s note: This recipe rocks!)
Preparation
Add garlic to coconut oil and let sit
Rinse Kale leaves with gently running water.
Cut and discard stems (or save for soups, smoothies or stock)
Roughly chop into about 1 ½ inch pieces and divide in two
Cook rice according to instructions (approx 2:1 water to rice ratio in rice cooker)
In a large mixing bowl with a tight fitting lid, add half the Kale
Spoon in hot rice and then top with the remaining Kale
Cover dish and let sit for 7-10 minutes.
Fold in infused coconut oil, cranberries and cashews.
Add salt and black pepper to taste.
Serve immediately.
Kale inside the Grow
Factory at the Faculty of
Food and Agriculture.
Serves: 3-4
Est. Prep. Time
~ 40 minutes
SAVE THIS RECIPE
