Chef Dustin Cyr

A sea of green. Time to chop.

Big healthy greens are nutritious and delicious greens. Throw some tomatoes and a few edible flowers and some olive oil, salt, and a little lemon juice and you have a very refreshing lunch on a beautiful sunny day.

I often describe cooking as a “choose your own adventure” kind of activity. All of the many parts come together to create a unique experience. From the most basic ingredients, the flavors, the technique, to the presentation, there are many different paths to take. As a Chef, I have always tried to master(or at least dabble in) as many combinations as possible. Over the last few years, the greenhouse has given me an opportunity to control a part of the story that many Chef’s only have a limited command over. Being able to create a superior ingredient takes much of the challenge out of cooking, but it brings me just as much pride(maybe even more) as some of my most complex dishes. On top of that, I get to provide the freshest produce available to my hometown community. Just like I describe the restaurant industry as “the sharing industry” vs “service industry”, farming has given me another way to share my passion for food. You can pick up a bag of greens at Danforth’s supermarket in Hermon, or curbside at the Bistro.

One of the most common feedback we get about our greens mix is that they last long enough for the average salad eater to finish them without throwing any out. There are many factors that go into shelf life, and many flaws in the food chain that I am not going to discuss. The most important part of the small farm concept is that the closer you are to time and place your produce was harvested, the more nutritious and longer lasting it will be. Outside of that, it comes down to a few things. Harvesting when it’s cool out is a huge one. Late night or early morning harvests are just one of the ways we produce such delicious greens. Look for greenhouse greens at Danforth’s Down Home Supermarket, in Hermon, or pick some up at the bistro!

Early bird catches the greens. New mix in the Bistro tonight, more will be available for purchase at Danforth’s supermarket in Hermon and curbside at the bistro later this week.

The wait is almost over.

Thanks to for “doing it for the gram” with me today. He takes much better photos than I do selfie’s, so I am really excited to see what he pulled off today.

Not sure if a Cavapoo is much of a farm dog.

. Not sure if that’s a thing. But the first flowers on the tomatoe plant indicate it is time for the first pruning. On Monday I will put together some video showing how we do the first prune and tips that could help you get more out of the tomato plants in your own gardens. I will also be populating the lettuce table with 440 lettuce cubes.

I just love the color.

Familial unit is fully vaccinated! Thank you so much to everyone at for making a crazy situation run incredibly smooth.

Spring time is not only an exciting time in the greenhouse, but in our local ponds and streams as well. It has been over 15 years since I put a line in the water and it is very apparent that fishing is a perishable skill because I have no idea what I am doing. Caught a couple branches, lost a couple fish to bad knots, but I did pull this little one in. Sometimes it’s better to be lucky than good. 🎣 P.s. The black flies are out.