Naomi and I started Roshambo Farms in the early part of 2010. Our goal was to learn how to grow vegetables that were unique and interesting. Now we are farming for the restaurant and this summer we should be up to speed with our new greenhouse and 6 large designated plots.
Not only is the staff cooking and serving up the good food, they are helping plant seeds, harvest, weed, and just get there hands all over the produce, fruits, nuts and eggs they can. It has been really inspirational seeing the WHOLE staff participate in this adventure. I believe we are the only restaurant in which the chefs partake in planting, maintaining and final harvest of the product that will be served in the restaurant.
We also bought 40 chickens to bring our restaurant eggs that we know are free range.
And my favorite addition, pigs. Yes, we have pigs and are planning to serve some of the delicious pork on the taco bike in early spring.
Going to leave you with this,
Our small restaurant has reached its goal! Seasonal, sustainable, and most of all, turning you on to some interesting, flavorful and well thought out food. Thank you for supporting us and our local and sustainable principles.
Get Hector
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