The garden.
Vegetables, fruits, nuts, herbs and flowers are grown with the seasons and harvested for the farmhouse table.
The harvest shapes the menu.
Across the farm, fruit and nut trees, vegetable beds, herbs and flowers are grown with the farmhouse kitchen in mind.
The menu responds to what the farm is genuinely ready to give. Weather shifts, crops fail and abundance arrives all at once; those changes become part of what is served.
The shortest journey to the table.
With more than 250 fruit and nut trees, the season already contains a long succession of harvest windows. We map these first, then plan annual crops around what the farmhouse kitchen will need and what the garden can realistically supply.
Sowing is staggered, with timing, volume, bed space, labour and storage considered before a crop goes into the ground. Produce is picked right before the chefs need it, while abundance is directed into preserving, keeping the journey short and each harvest purposeful.
Grown for the kitchen
01
Vegetables, herbs and edible flowers are planted with the farmhouse menu in mind. Crop choices and volumes are informed by seasonal dining, events and what the kitchen can use or preserve.
Planted in succession
02
Staggered sowing creates a steadier harvest, reducing gaps and avoiding everything becoming ready at once.
Picked at its best
03
What is abundant today can be served immediately, stored or preserved for another season. The short journey to the farmhouse reduces transport, storage and handling.