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What if your menu started with the harvest instead of a shopping list? We sit down with Femy of Hofi Kascora to explore how a small Curaçao farm powers a weekend restaurant, a micro-market, and a community that loves seasonal food. From carrot-top pesto to broccoli leaves, she shows how to cook with what thrives in island heat, not what ads and imports tell us we “should” want.

We get into the nuts and bolts of regenerative farming—crop rotations, companion planting, and the ancient Three Sisters method—so soil gets richer, not poorer. Femy breaks down real, organic pest strategies: using crop diversity to confuse insects, pepper-garlic ferments as deterrents, and physical barriers to keep out iguanas and invasive African snails. The weather swings matter too; hot, dry periods suppress pests, while rainy seasons demand sharper observation and faster responses.

Beyond the beds, we talk full-circle systems. Rescued animals turn scraps into fertilizer. Chefs who buy weekly push variety and celebrate flavor. The farm’s menu follows the field, with staples for steady crops and specials for short runs. For home gardeners, Femy shares simple cues to read plant stress and a start-small plan to avoid burnout. We also widen the lens: edible flowers and local foraging add beauty and nutrition, while vertical and controlled-environment farming can unlock food security on land-scarce, rocky islands.

If you care about local food, sustainable farming, or just making better meals with fewer imports, this conversation is your new playbook. Subscribe, share with a friend who loves to cook, and leave a review telling us your favorite local swap you’re trying next.

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