wyndym farm
2008 will be our 10th year! Hard to believe a decade of experience already and so much more to learn, research, trials and experiments. We have covered so many aspects of the chef/farmer relationship-still in it's early days in Niagara. Thousands of varieties of produce,dozens of planting methods, trial and errors dealing with the extreme weather patterns of the last 5 years. We have gathered and gleaned so much in the use of this land, organic growing techniques and their use in sustainable farming, soil management, animal husbandry, culinary trends and possibilities-it really never stops. Although this tiny 5 acre farm has downsized the past few years as we added in pastured areas and converted old plum orchards into riding rings-we continue to use this farmstead as the "mothership" to support the off-site working farm at Riverbend - working with and around nature-the same cornerstones of quality,taste and nutrition. The sustainable circle continues which can be the recycling of rinse water through our man-made watercress bog or the windrowing of composted manures as they balance out to be the future soil on the field.
This years focus: Main Farm
-continue to develop culinary vegetable strains suited to the changing climate in Niagara.
-fine tune growing methods to maximize the varieties for culinary use
-research new ways to grow and stagger plant for consistency
-trial varieties for the next 2 years
-continue to lower enviromental stresses on the farm and increasing sustainability.
This years focus: Riverbend Inn Site
-ensure a continuous supply of high-quality produce to be picked daily for the Riverbend kitchen
-develop a sustainable core of vegetables and herbs to suit the Inn's cuisine
-educate and expose the staff and public to the benefits of fresh, local ingredients
-co-ordinate with the cooks as they build their menu ingredient lists daily.
Last Updated 2008-03-01