We is farming now, Pa!!

Myself and 2 of my employees/friends have recently decided to venture into farming. This project started a couple of months ago. I spoke with Tom Wyant from Killbuck Mushrooms about using some of his property. We then started talking about how much land we could honestly grow stuff on. This, in turn, led to the decision of leasing a half acre to grow on.

We started late this year, so we only had time to plant garlic. We planted several 125 foot rows of garlic. Tom has been gracious enough to allow us to use all of equipment(including his sweet antique tractor) for free.

Next year, we will really get into gear. I plan on planting all of our spinach, tomatoes, melons, herbs, and other staples that we use at the restaurant.

I believe this is the next step for us to become more of a self sustaining/ self reliant restaurant. I really hope that by the end of next summer that we will have a greenhouse built to extend our growing season and we will be able to supply the restaurant with a steady supply of fruits and vegetables that we grow ourself. It will be nice to be able to say that most of our produce is grown by us.

I hope that this project inspires other members of our community and even the crew at Fire to take be more involved in the current "farm to table movement" that is currently at the forefront of modern cuisine.

Tom and I also think that this will be excellent cross promotion for both of our businesses. I can't thank him and his wife enough for all of their help and allowing us to use their land.


So, here's to tractors, corn cob pipes, and overalls!!!!! YEEEE-HAAW!