I'm looking for one acre or less for a market garden and farm-to-table operation. Water must be available. Any other amenities would be welcome, but are unnecessary.
Displaced restaurant pro with solid farming background, I am looking to kick-start my dream and get back into the farming game. I have a formal education from Oregon State (BS '16, MNR '19), a culinary degree from Le Cordon Bleu ('07), and more than 25 years of experience in the restaurant industry. My gardening and farming experience go back to my childhood where I grew up in the Garden State helping tend to my family's 2500 sqft garden, and extend forward to adulthood when I ran a CSA operation in Oregon, and have helped many friends, family, and customers start and run garden's of their own. I just need some land and some water access so I can grow a full gamut of vegetables for a market garden and farm to table operation.
I ran a business converting urban backyards into edible landscapes. I ran a CSA farm, and had a few restaurant clients in the Portland area from 2010-2014. I have volunteered my time on multiple non-profit farm operations, as well as with non-profits supporting agriculture and ranching legislative opportunities.
Over the year I am planning on growing as much produce as possible, hoping that Covid will give me a window within which to do one or two dinners 'supper club' style. 2021 is a building year where I will focused on capitalizing and re-capitalizing, pushing toward a one-of-a-kind food service concept with entrance into continued growth over 2022-2025.