Being in the back of an SUV is not the most conducive place for one whom gets severely carsick.
“Here we are, get ready.” What exactly does that mean races through my nauseous brain.
As we turn off the main road, we enter a dune buggy path. If I weren’t with a carload of friends I would think it’s a perfect road for some mysterious business.
Small almost invisible signs covered with dust displayed “Flora Farms
.” Thank goodness we are on the right pathway.
Popping up over the last rugged hill, a beautiful farm oasis appeared. Welcome to Flora Farms.
This bit of paradise is in the foothills of the Sierra de la Laguna Mountains in San Jose del Cabo, Mexico. Leave it up to a chef from Kansas City to find a fully sustainable farm, restaurant and resort on my first vacation in 10 years.
It is the come-all-be-all example of sustainability. Oh I felt like a little girl in a candy store, excited to run through the rows of vegetables and explore what was growing and a million questions zoomed to the forefront of my thoughts.
Everything for the restaurant comes from their small farms on property as well as off property. Flora Farms raises animals on a 150-acre farm off property. These lucky animals are raised happily in pasture without hormones or antibiotics and they get to snack on some of the organic produce that is grown.
The property is beyond beautiful with farm cottages dotting the boarder. Complete with gardens for the chef, and ones for the guests. I was giddy, if I thought no one was watching I would’ve cartwheeled by the fennel, it was so beautiful.
The proprietors, Gloria and Patrick Greene with partner Eduardo Frias started Flora Farms in 1996. Since the conception all things have evolved. Now there are offer culinary cottages people can rent or purchase and have full rights to the produce as they wish. This beautiful property houses the best sustainable restaurant, bakery, butcher shop and market I have ever witnessed.
Early in the morning chefs arrive to start the wood-burning oven for hearth-baked bread. Shortly after, the harvest from the field is washed and ready for breakfast. Chefs meander through the fields creating menus based on what is available.
The additional produce creates a miniature market quaintly displayed right outside of the restaurant. Also available are some Flora Farms meats, pickles, and sauces, jams jellies and put of course sweet treats.
This type of attunement is even prevalent in the Flora Farms Bar. A field side gathering beckons conversations amongst the weathered picnic tables and metal chairs similar to the ones on my grandfather’s patio. The have a full bar list but also a large selection of fresh fruit and vegetable juice infused cocktails.
A signature cocktail Flora Farms has concocted is the Farmarita. A cute little mason jar rimmed with lime salt, with a beautiful bright orange carrot juice margarita filled the glass. A perfect petite carrot was swimming in the Farmarita reaching out to the key lime resting on the rim. A few chili flakes brought a nice balanced heat to the cocktail while the carrot juice was refreshing. This is a spring drink for the books.
So have a little bit of this farm-cation this spring and sip on Flora Farms Farmarita.Flora Farms Farmarita Makes 1 serving 3 ounces of fresh squeezed organic carrot juice 1/2 ounce of fresh lime juice 1/2 ounce of orange juice 1/2 ounce of simple syrup 1/2 ounce of cointreau 2 ounces of tequila 1 fresh peeled carrot with stem 1 pinch of red pepper flakes 1 mason jar Salt for rim of glass
Wet rim of glass with lime juice and press glass into salt. Chill glass. Combine first 6 ingredients together in a cocktail shaker with a small amount of ice. Shake 30 seconds to chill. Strain over ice, into Mason jar. Sprinkle chili flakes and garnish with fresh carrot.
Source: The Latin Kitchen
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.