Kai Kai Farm - Our Story

Our Story

Last update 9/6/2015 by Carl: By end of 2015 Kai-Kai will commence the process of ORGANIC CERTIFICATION with QCS of Gainesville, FL. The transition period will take 3 years. We have been delayed because some of our (expensive) seed inventory has fungicide preservative coating which does not meet organic rule. For those of you who insist upon organic certified label we are not for you. All (other) inputs should be OK but we won't find out until we submit our application.

Mission Statement of Kai-Kai Farm

Grow and package fresh, safe and nutritious vegetables which customers want and are willing to pay a fair price for, enabling sustainability, growth, and innovation in fresh produce production.

We are not certified organic (yet)
Watch this video: The Lexicon of Sustainability

Physical Site

KAI-KAI FARM is forty acres 9 miles west of I-95 in Martin County's Box Ranch citrus production area. There are 20 (net) acres for vegetable production. The farm, initially built between 2003-2011 is of latest design as it incorporates all water conservation and surface water engineering features to mitigate pollution of our aquifer, rivers, and lagoon. The growing areas are virtually flat; and the sandy soil contains about 0.5 to 1% organic matter which increases each year due to continuous compost, mulch and manure amendments. Drainage is all on-site with 1 mile of ditches and two one-acre ponds built for over 20 acre feet of rainfall retention. The vegetable growing area is regularly laser adjusted with just a small slope for “sheet flow” drainage of the raised bed system. The runoff collects at the headlands (where equipment drives) and  "under drains" several inches below the soil surface percolate the excess and discharge the filtered water into our grass-lined (filtration) ditches which link to the ponds. Organic material is saved and recycled back into the growing area. The success of our fertilizer and organics retention plan is demonstrated by the high water quality in our detention ponds which have never been treated for algae. Our full-time pressurized irrigation system, for the miles of drip tape each season, is supplied by three 4-inch wells each about 85 feet deep. The well water, high in calcium carbonate mineral, is somewhat alkaline with a pH of 7.8. The site is master planned with 3-phase underground electrical services to four service areas and two other building pads reserved for future construction. Over two thousand eucalyptus, juniper, oak, palm and bamboo trees have been planted to provide protection from the frequent winds. All the landscaping is irrigated with water-saving drippers and sprinklers. Numerous bird houses and Martin County's largest  bat house  have been built and installed by our good friend Doug Brown.

Site Improvements

Shade houses: (2) totaling 1.2 acres. Cloth density 30%
Our buildings consist of recycled shipping containers.  The front pole barn, built from two 40-foot containers, is for planting operations and postharvest packing; it includes an adjacent greenhouse used to grow starter plants called “plugs” and has also been the site of numerous special events featuring our farm-fresh produce prepared by chefs.  The back barn built of four shipping containers double-stacked serves as office, maintenance, storage and irrigation control.

New for 2015: Fiber optic network on-site operational--links all work sites; thanks to ITS Fiber! Potable water network full-site due for completion February 2015. Sulfur burner water acidification system will replace current injection system for organic rule compliance. Surface water interface due for completion in 2015 will aid pH and calcium carbonate reduction. It does however complicate food safety audit compliance.

Sadly some projects have been scrapped. Mushrooms (too expensive and too much competition); the pastured chicken n' egg birdhouse, vermicompost and compost projects have been canceled due to forthcoming federal food safety rules and state law governing poultry operations.

Finally, for postharvest field heat mitigation and short term storage the farm has four separate walk-in coolers; three were added in 2013 thanks to the generous gift from our friends at Roosth Construction of Stuart . These offer a wide variety of temperature ranges required  for the numerous vegetables Diane and her team grow.

The Owners

Diane Cordeau and Carl Frost, married in 1988, share a passion for growing niche-vegetables in the very demanding Treasure Coast climate. Both worked at the University of Florida Indian River Research and Education Center while Carl obtained his undergraduate bachelor of science in horticulture. Diane worked in the entomology lab and Carl in the citrus lab. They purchased a run-down 40-acre citrus block and this began the process of real education! Carl formerly worked in real estate sales, management and appraising while Diane retired, after 25 years, from cabin crew at Air Canada followed by a few years at a Florida landscape nursery and apprenticeship at Green Cay Produce in Boynton Beach. Carl also holds an undergraduate business degree from the University of Texas at Austin.


Farming is a seven-day-a-week proposition because insects, weather and customers never take a holiday. Even with automated irrigation it is necessary to keep a close eye on baby plants which can get stressed with the slightest change in their environment. Over 50 vegetables are grown and each must be harvested at their peak of perfection. Every day Carl and Diane go on foot patrol; they seek new pest infestations (bugs, fungi, bacteria and weeds), water deficits (or abundance), and harvestable produce. Imagine walking on the beach all day—that's what it is like at the farm with its soft sandy soil. Diane calls it “the spa”. It's a great way to stay in shape but the hours are long, farming goes on regardless of the weather and finally it's a “dirty job” (but we love doing it for our customers).

Farm Practices

Without chemicals there would be no farming. This includes fertilizers, pesticides and water treatments. Kai-Kai Farm is not organic certified yet although we follow all protocols. Inputs are OMRI labeled or meet Code of Federal Regulations 40 CFR 180 (exempt from residue limits).

All seeds are non-GMO. We grow a tremendous number of crops and when certified organic seeds are not available conventional seeds (without pesticide coatings) are substituted.

Fertility is derived from many resources. Cover crops in rotation improve tilth, add N-P-K, and provide microorganism habitat; then prior to cash crop planting we add non-biosolids compost made from the Publix food waste + yard trimmings. The compost is tested for pathogens and heavy metals and meets current and future food safety protocols.  Pre-plant dry fertilizers based on poultry litter and other organic ingredients complete the pre-plant fertility. We now brew our worm castings tea and inject that 3x each week. While its exact mechanisms are still mostly vague (due to lack of scientific research) we do know that tea adds valuable microorganisms to the soil and assists plant uptake of nutrients.

Your farmers eat this produce every day and we are always thinking about minimizing chemicals on our vegetables. Unlike food from the grocery Kai-Kai's chemical policy is transparent. We listen and answer to the best of our ability all customer concerns about what are crops are grown with. We have often considered organic certification but it is expensive, politically agenda driven, and requires additional expensive record keeping for compliance. If a majority of  our customers insist that Kai-Kai Farm become organic certified, and they are willing to pay higher prices, we might re-consider it. 

As for the Food Safety Modernization Act the FDA now has total authority over all vegetable and fruit farms located in the United States. They can shut down any business suspected of tainted food. So food safety certification is a high priority in our view and Carl is actively engaged in the process with partners like The University of Florida Institute for Food and Agricultural Sciences (IFAS) and Primus Labs

Kai-Kai follows Best Management Practices and sustainability in its vegetable farming. The soil is amended with locally produced compost at 20-30 tons/acre each planting (see soil photos in Facebook). All vegetables are grown on 3 foot wide 6 foot spacing raised beds most with plastic mulch. Irrigation is by drip. IFAS fertilizer recommendations are respected and followed. Double cropping with a legume for example, which is following one crop with another on the same bed and fertilizer, is a great way to mop up leftover nutrients.

Food Safety compliance is a high priority. In response Kai-Kai built in 2012 a produce wash water well which is inspected by Martin County Health.

Saturday February 6, 2016