“It all starts with the land” –Bern Laxer

Our current farmer, Berk Gumus, continues Bern Laxer’s tradition by tending to the 2.65 acre farm in Town ‘n’ Country. Recycled scraps, including vegetable peelings, ash and coffee grounds from our restaurants, are delivered to the farm and added to the compost heap to enrich the soil, where more than 10,000 seedlings are planted yearly. Weekly, our chefs receive 400 bunches of kale, collard greens and broccoli rabe, which reflect on our menu as “Bern’s greens.” Other varieties often grown are cauliflower, cabbage, broccoli, eggplant, and our delicate micro-greens.

Our herb garden was redesigned in Summer of 2019 and approximately 16 herbs were planted in Fall 2019.  We increased our production to 32 different types of herbs in October 2020.  We are currently harvesting our herbs and various edible flowers.

We seeded over 10,000 seeds in trays in our greenhouse in August 2020 prior to planting in the fields.

In January 2021 we will seed over 7000 seeds in trays to be planted in early March 2021.  These plantings include collard greens, eggplant, peppers, tomatoes, cucumber, squash and zucchini to be planted in early March.

August 2020 Seeds