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Moloa‘a family farm feeds many mouths on Kaua‘i
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| Ned and Marta Whitlock, pictured here, sold their orchard in Arkansas to farm 28 acres in Moloa‘a. Pam Woolway/The Garden Island |
By Pam Woolway - The Garden Island
MOLOA’A — Broccoli, celery, arugula, Napa cabbage, Swiss chard and beets are just a few of the seasonal vegetables one might find on the table at an outdoor market this time of year where farmers Ned and Marta Whitlock sell their organic goods. (For a recipe using their Napa cabbage see Cuisine, C1).
Organic refers to the way an agricultural product was grown — it’s a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers, according to the Organic Trade Association Web site.
“The land had been laying fallow for 25 years,” Ned Whitlock said. “For certified organic the land needs to rest for three.”
In 2001 the Whitlocks left their orchard of 20 years in Arkansas to farm 28 acres in Moloa‘a.
“We started from scratch — this was all iron wood before,” he said. “I pretty much swapped farms and brought my equipment with me.”
As a self-described “tree guy,” Ned Whitlock grows mostly fruit trees on the land but appreciates the “cash flow” created by growing vegetables. Six days a week the two work side by side with farm hands harvesting and then packaging fresh produce for delivery to restaurants and markets around the island.
By 10 a.m. the harvest winds down for the morning and the youthful crew of pickers pack boxes of the newly plucked vegetables, knocking clods of red dirt from roots.
Roughly 10 workers help the Whitlocks harvest four acres of vegetables. The rest of the land is planted with mango, avocado, lychee, longan, citrus and banana.
“The only reason this farm works is because she’s here,” Ned Whitlock said, nodding toward his bride of over two decades. “What drives most farmers nuts is trying to do it all — grow and sell.”
While her husband works the land, Marta Whitlock manages the crew of pickers and the business side of the farm.
“I always run out of light before I run out of things to do,” Ned Whitlock said.
Organic refers to the way an agricultural product was grown — it’s a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers, according to the Organic Trade Association Web site.
“The land had been laying fallow for 25 years,” Ned Whitlock said. “For certified organic the land needs to rest for three.”
In 2001 the Whitlocks left their orchard of 20 years in Arkansas to farm 28 acres in Moloa‘a.
“We started from scratch — this was all iron wood before,” he said. “I pretty much swapped farms and brought my equipment with me.”
As a self-described “tree guy,” Ned Whitlock grows mostly fruit trees on the land but appreciates the “cash flow” created by growing vegetables. Six days a week the two work side by side with farm hands harvesting and then packaging fresh produce for delivery to restaurants and markets around the island.
By 10 a.m. the harvest winds down for the morning and the youthful crew of pickers pack boxes of the newly plucked vegetables, knocking clods of red dirt from roots.
Roughly 10 workers help the Whitlocks harvest four acres of vegetables. The rest of the land is planted with mango, avocado, lychee, longan, citrus and banana.
“The only reason this farm works is because she’s here,” Ned Whitlock said, nodding toward his bride of over two decades. “What drives most farmers nuts is trying to do it all — grow and sell.”
While her husband works the land, Marta Whitlock manages the crew of pickers and the business side of the farm.
“I always run out of light before I run out of things to do,” Ned Whitlock said.
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