DQ Farm (est. 1991)

Not exactly, but Calvinn and Adeline do deliver to your homes, home-cooked meals (cooked by Adeline) from mostly organic ingredients.  In 2002 they started on a business model of providing a "screening" service for customers, i.e. they make it their business to check out all those food brands and their claims by interviewing the people behind them and then visiting the factories or farms and seeing for themselves how things are done.  They can tell you some horror stories. Those brands that meet their high standards will be endorsed by them and delivered to your homes.

We first met them in 2002 and in the years thereafter they never fail to 'check' on us by visiting the farm and checking the nooks, crannies and corners. 

They try to lead a LOHAS lifestyle.  Their children are home-schooled, and food is mostly organic, whole food and home-cooked.

Many visitors to our farm have wondered why we have tanduk rusa ( platycerium coronarium or staghorn fern) all over the farm.  They are even found on the fruit trees. 

The reason is the bacteria in the plant gives out very high beneficial energy.  Trees with tanduk rusa are stronger.  We harvest these bacteria and spray them on our vegetables, fruits, everywhere, for their beneficial energy:

One of the most important food safety precautions is keeping the Cold Chain intact.  Since 2001 when we first started we noticed many fresh poultry suppliers giving scant consideration to this very important food safety concern.  The delivery truck is extremely important in our hot climate.  Our truck runs at - 5 degrees celcius.  Yes, it is below freezing point, but what many suppliers do not realise is that each time the truck stops and unloads, the surface temperature of the meat product is affected, allowing for the growth of bacteria. 

An Infrared Thermometer gun used by our supervisors to measure surface temperature.

Our supervisors will take random readings of the chickens at every stage of the Cold Chain.  What we want is for the temperature at the surface (skin) of the chicken to be at between - 2 to + 3 degrees at every stage. 

I have decided to have a no-dig herb and vegetable garden at the farm.  Here's my working sketch:

I will build up the soil by first laying down a layer of dried lalang, then some goat dung, followed by compost.  To protect the soil and to reduce the need for watering a thick layer of  mulch will top off the planting medium.  Seeds will be sown directly on to the medium and protected from birds and being washed away by the mulch.

As the vegetables are harvested, we need only top up with compost and dried lalang.  There is no need for turning of the soil, no need for fallowing, etc.  Season by season, we will build up the soil and it will never be depleted of nutrients.

Here are the result of the first day's work:

 I am pretty satisfied with the first day's work.  It looks like it is not only going to be productive, but also aesthetically pleasing.  The workers will have a variety of vegetables for their meals with minimal input of labour and time.