A TASTE OF DUBAI
ROOTS & SHOOTS
EMIRATES BIO FARM
Arriving at Emirates Bio Farm feels a little like stumbling upon an oasis. Set in a hushed landscape of shifting sand dunes, close to the Abu Dhabi border, its 62 acres are used to grow over 70 varieties of certifiedorganic produce, including kale, cucumbers, tomatoes and turnips.
Besides supplying retailers and consumers with fruit and vegetables, the farm hosts events such as sunset yoga, dining pop-ups with renowned chefs, educational talks and tractor tours. As I walk towards the onsite restaurant The Farmer’s Table, I spot a group of children enthralled by some cud-chewing goats. The restaurant sits within one of many greenhouses, offering front-row views of the farmers at work. There’s no fixed menu — the farm-to-table food is created from whatever has been picked that day. Right now, they’re serving a brunch of scrambled eggs (the resident hens lay over 8,000 eggs a day), freshly baked rye bread, baba ghanoush made with the farm’s own aubergines and carrot cake topped with beetroot jam (one of
