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My farm is a second generation (In my neighborhood it's relitivey young at only 58 years) small farm which I operated with the help of many friends (Like Henry and Mike on the upper left). Located in Cambria, NY, just east of Niagara Falls, and on the NiagaraUSA Wine Trail .http://www.niagarawinetrail.org/ It specializes in growing and producing ingredients used to add flavors and excitement when cooking. Grown are a large variety of herbs, available both fresh and dried, hot and sweet peppers, German hard neck garlic, heirloom tomatoes and beens. A listing is on the right. Some are made into specialty products with more to come.

A bunch of thanks for your support of small farms and fresh nutritious foods,

George Kappelt Jr.

It's a great day when your friends visit the market.

Pam visiting the Elmwood Winter Market.

My next table neighbor at the Winter Market, Chateau Buffalo

My friend Derrick, or should I say Amber & the Sex-Links provide very fresh, free range eggs.

Another great day with my friends. This is really what makes it all worthwhile.

When the weather isn't nice our friends at UB move the market inside.

The Farmers Market at the LaSalle Subway station. On the table from left to right, Hot Chocolate (chocolate mixed with ground hot pepper), crushed pepper (red & green), Koops Kitchen Gormet Hot Sauces, microgreens and Amber's Eggs.

William J. Cooper’s hot sauces all have their own stories and original flavors. From the mild Turtle to the Wild Horse they are tantalizing and produce an amazing hang time. Careful, these sauces are so delectable and mouth watering, once you start you can’t stop. See “All Products” for a complete catalog of hot, hotter and hottest gourmet hot sauces. All sauces are made from naturally grown hot peppers, tomatoes, herbs and spices from Koop's garden and Flavor Farm. Flavor Farm's market stands will always have Koop's Kitchen Gourmet Sauces available and you can also purchase online at http://koopskitchen.com/html/all_products.html

Recipe: Berry Shortcake
Combine red wine, berries of choice and Holiday Sauce (amount depends on desired flavor and hotness). Pour mixture over favorite shortcakes.

Some signs that the fresh season is winding down. The bright sun can sure warm up a cool day.

University of Guelph Organic 2010 Organic Conference Tradeshow

I hope to purchase that yellow precision seeder this year.

Between Freedom Landing and Evengside Vineyards

Look for the Pepper

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

2010 Farm Markets

Elmwood Winter Market

Presybertian Church Basement

corner of Elmwood & Lafayette

Buffalo, NY

Every Saturday

9AM to 1PM

Until Mid-May

Parking off Lafayette

LaSalle Subway Station

with Lance Diamond and others.

This sounds like fun.

February 12th 11am to 6PM

Pendleton, NY Market

coming in Spring 2010

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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Welcome to Flavor Farm

Life is way to short to eat boaring food