Between Freedom Run and Evengside Vineyards
Look for the Pepper

5126 Lower Mt. Rd.
Lockport, NY 14094
Driving Directions

2010 Farm Markets
Pendleton, NY Market
at the Town Hall on Campbell Blvd.
Thursday Evening
3PM to 8PM
Until October
Sharing a tent with
Koops Kitchen Gourmet Sauces
New This Summer
Roadside Stand
at the
Farm
Open weekends
Starting in July
Visit the farm with
Foodie-to-Farm Tours
http://feedyoursoul-buffalo.com/

Some of our Hot Peppers
Flavor Farm's table at the Field to Fork Conference.
This is one of the Workshops that I attended at the conference.

My view at UB
"Flavor is a function not only of taste, but also of smell, touch, sight and sound. Because we're human beings, other nonphysical factors come into play, including our emotions, thoughts and spirits.
Learning to recognize as well as munipulate both the obvious and subtle components of flavor will make you a much better cook"
The Flavor Bible, Karen Page and Andrew Dornenburg
Flavor: arguably the most importan element of a dish. All other elements of the craft of cooking, doneness, seasoning, texture, presentation, are all in support ultimately of flavor Flavor is paramount.
The Elements of Cooking, Michael Ruhlman
Flavor Farm grows ingredients to make this possible.
Farm Decisions
I view the fundamental difference between conventional and natural agriculture is the targeting of your efforts. In conventional agriculture the plant is the key. So they are fed steroid type fertilizers. Given powerful drugs (fungicides and insecticides) when they get sick and their competition (weeds) are killed by herbicides. Most thinking is annual.
In natural agricultural your soil is the key. So the highest priority is given to soil health. Cover crops, crop rotation, compost and nutrients from fish emulsion are used to feed and improve quality. Cultivation and row covers are used to suppress weeds and harmful insects. And plans are made on a multi-year basis. The healthy soil will provide a good home for the plants, keeping them strong and fit and able to withstand Mother Nature’s challenges. My choice is natural. This choice guides my agricultural decisions.

Fred Kirschenmann Seminar at the Organic Conference. If you are interested in his
thoughts and accoplishments see
http://www.leopold.iastate.edu/about/moreaboutfred/fred_bio.htm
and
http://www.leopold.iastate.edu/news/inthenews/Bioneers_0606.pdf
It is my desire to expand the farm offerings available in our area and not try to steal market share from my neighbor farmers. While I do not grow sweet corn, cabbage, lettuce and the usual products, they are available nearby. http://niagarafarmmarkets.org/ . I do grow unique samplings of peppers, heirloom tomatoes and herbs from around the world and try to acquire hard to find seeds. I know that this will not be attractive to everyone but I hope that who do find something very special.
If something is not of an acceptable quality it will find its home in the compost pile and not on the sales table.
Many times I have cooked something that required a herb or spice that I did not have. When I went to purchase it was only available in a size that was much larger than the recepie required with the remainder usually wasted. I will offer appropriate cooking amounts and will offer them in culinary measurements, tablespoons, cups, ounces and pounds. I will also sell in small amounts so that if you only need two tomatoes you do not have to purchase six.
Now on Facebook and Twitter
http://twitter.com/flavorfarm
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