Calling Pedro Plains the Napa or Tuscany of Jamaica might be a bit of a stretch, but the organic farming and the latest foodie event going on there are enough to turn heads. Thanks to Jakes, the Island Outpost property, organic farms in an area known as Jamaica’s bread basket – where they grow primarily scallions, thyme, carrots, tomato, sweet pepper, and watermelon – are seeing increased exposure through its Farm to Table dinners.
The Pool at Jakes
On Pedro Plains, just above Treasure Beach, spreads a patchwork of small farms, their red earth shimmering with richness. In their midst a dinner table has been set out, covered in a white tablecloth, citrus fruit, and candles. Lanterns hang from nearby trees. This is a Farm to Table evening. Meant for locals and guests alike, who are met with a fresh mango bellini as they arrive at sunset, the menu reflects the season’s harvest as well as delights such as St. Elizabeth ital soup, curried callaloo and raisons, and fully loaded carrot cake. Dinners are overseen by local and international chefs and include specialty experts to lead honey and wine tastings. Each dinner has a max of 35 guests.
Dinner Guests
Behind the Farm to Table series is Liz Solms, who has worked in the Slow Food movement and came to the island in 2005 to promote sustainable farming. Now working in conjunction with Jakes, which buys 90 percent of its fresh produce within a 15-mile radius, she has taught farmers sustainable and organic growing methods, and has promoted the bounty of farm-fresh food.
Most Pedro Plains farmers use an innovative system of mulch farming rarely seen in other parts of Jamaica. It is a process of covering the base of crops with dried guinea grass in order to retain water in the soil. It is hoped the dinners will draw attention to the region, promote organic farming, and celebrate the beauty of Pedro Plains and the culinary bounty that exists here.
