THE BERN'S FARM
“It all starts with the land” –Bern Laxer
Our current farmer, Berk Gumus, continues Bern Laxer’s tradition by tending to the over two-acre farm in Town ‘n’ Country. Recycled scraps, including vegetable peelings, ash and coffee grounds from our restaurants, are delivered to the farm daily 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 are planning on increasing to 32 different types of herbs in October 2020, which will be harvested at the end of the year.
We have a variety of seeds being planted in August 2020 including eggplant, collards, kale, mustard, cabbage, broccoli and cauliflower, which are due to begin being harvested in late October.
In January 2021 we will seed peppers, tomatoes, cucumber, squash and zucchini to be planted in early March.