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made agar discs to study the different varieties under a microscope and learn how different temperatures and humidity levels can speed up or slow down fungal growth. He opts for a slower fruiting, but better eating mushroom. Currently, Russell is growing 3 varietals of
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oyster mushrooms (one of which he’s named “Su- wannee” after the North Florida swamp where he and fellow “fun guy” Parker foraged the origi- nal, an indigenous species), shiitakes, reishi, and lion’s mane. All of which are incredible quality, super tasty and amazingly nutritious. Amongst the multitude of fascinating health properties, there are studies that show lion’s mane can help with regrowth of the human nervous system. Russell plans to add shimeji (beech), pioppino and cordyceps (medicinal use) over the coming months. He estimates that production will be upwards of 200+ pounds per week by January. As a culinarian, I can attest that these are certainly the most unique, freshest, highest quality, and tastiest fungi to be found in SWFL. Closing the “green loop”, Russell is also a rancher of earth worms (vermiculture) feeding them with used grow blocks (saw dust/mycellium) creating ver- micastings (available to purchase by the pound); the best organic fertilizer for your veggie garden.
of the seeds, the type of light used, the tempera- ture and humidity of the growing space, the air quality, and how each different variety of mi- crogreen has specific individual needs. Classical music fills the air waves (for plants and people) as his wife Sherry (former nurse and interior de- signer) and son freshly cut/package these living superfoods. The end result being very happy plants that are super high in nutritional density with low amounts of lectins and tender cellu- lose walls, making them easier for your body to absorb the nutrients as you snack on these crisp, bright and delicious baby plants. Their kombucha is equally as detail specific
and amazing. Organic teas, seasonal fruits and local honey are used in the fermentation process inoculated with a “top secret” s.c.o.b.y. (symbi- otic culture of bacteria and yeast). Orbegoso’s medical science expertise has aided him in customizing a balance of the acids produced via fermentation and FLAVOR! Of the top 3 benefi- cial “organic acids”, acetic acid and gluconic acid are highly probiotic, while some studies show the third (glucuronic acid) can help increase the production of endorphins/sex hormones. The kombucha can be used in recipes to make salad dressings, in fact they bottle a private label mus- tard kombucha dressing. As a chef, I can honestly say in my humble opinion this is the best tasting locally made kombucha available in SWFL. Oh, did I mention that approximately 80% of their energy requirements for the microgreens and kombucha are provided via a solar grid engi- neered by Orbegoso and all the “spent” growing medium is turned into compost? No waste. Efficient. Highly sustainable. Having the opportunity to grow relation-
Luis Orbegoso & Sherry Spargo of Chakra Microgreens/Kombucha
The etymology on the name chakra is not what you might think at first take. In fact, it stems from Orbegoso’s (a former M.D. from Lima, Peru) background. The enunciation of the word ‘chakra’ is from the indigenous Quecha peoples of the high elevation Andean communities (the descendants of those who built Macchu Picchu). It refers to “mama paccha” (the mother, the earth) providing a gift from the soil. All of their microgreens are grown using a very high quality specific organic soil mix and are additionally provided nutrients and hydration through a small scale aquaponic system (the use of a living aquatic ecosystem with a species such as tilapia that create all the nutrients needed by the plant as a by product). Every consideration is taken into effect including but not limited to: the origin
ships with these farmers has been a blessing for me. Initially my path set out to talk about how traditional farmers practicing “regenerative agriculture” meant fostering healthy soil (dirt), which in turn meant a healthier planet and a healthier you. I was inspired by a couple of great documentaries: “Kiss the ground” (available on Netflix) and “Fantastic Fungi” (available on Amazon video & AppleTV). Facts and statistics about how we could (in theory) over the next 3 to 5 decades sequester all the carbon emissions our species has produced in the last 150 years and reverse climate change was astounding and inspiring. Talking DIRTy is certainly a conver- sation everyone should be having. I’ve now seen that the path to this regeneration of our ecology, personal and social health as a species, and doing it in a sustainable way, comes in many and often times unexpected forms. •
RESOURCES:
Russell Holland Care2Grow Gourmet Mushrooms
239.253.7076 @caretwogrow
Saturdays: 3rd St. South Farmer’s Market
Sherry Spargo Chakra Microgreens/ Kombucha
412.480.8718 @sherryjspargo @microgreenschakra
Saturdays: Shoppes at Vanderbilt Farmer’s Market
Sunday: Pine Ridge Farmer’s Market
Franz & Jana Kox East Fork Creek Farm
All Natural Aquaponic Lettuces + Food Forest
239.887.0116 @eastforkcreek
Saturdays : Produce Market at East Fork Creek Farms, South Ft. Myers
info@eastforkcreek.com
*Future host site for Supper Club Dinner Event (date TBD, contact chefdavidrobbins @
gmail.com)
Nick & Natalie Batty Inyoni Organic Farm
239.980.3605 @inyoniorganicfarm
Saturdays: 3rd St. South Farmer’s Market Online Sales
www.inyoniorganicfarm.store
Jurg & Leslie Landert
Landert European Breads
239.961.6116 @landertbread
Saturdays: Shoppes at Vanderbilt Farmer’s Market
Online Sales
www.landertbread.com
WINTER 2021
ESSENTIAL Naples
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