Tag Archives: Atlas Eats

What’s coming down the pike in 2015?

For those of you keeping up with our winter blogging, you will know that we have been busy planning  our 2015 season.  Over the last month we have spent many hours at the desk, sketching up our field layouts for next year. We do this work amidst piles of seed catalogues, from which we select tried-and-true varieties of kale, carrots, and beets, as well as exciting new varieties of tomatoes, lettuces, and greens. The catalogues’ photographs of lush fields of produce make us yearn for summer’s sun, yet we can’t help but relish in this restful season spent mostly indoors, brainstorming ways to increase next season’s bounty. As we craft our growth for the upcoming season, here’s a window into our projected plans for Pachamama Farm in 2015:

It is with excitement and a bit of trepidation that we announce the official implementation of tractors into our production model. Yes, we did use our borrowed Massey 50 last season to move produce, wood, and other materials, but we rarely used it during the season for in-field tasks. This year however, rather than break our backs shaping beds by hand, we will be using a retrofitted bed shaper to more easily prepare seed beds for planting. This does require a departure from our idealistic vision for no-till organic agriculture, but we still plan to keep our soil disturbance to a bare minimum, and we will not be roto-tilling annually.

This increased use of tractors will also allow us to cultivate more land. So we will be sowing half an acre of our rich muck soil to winter squashes and onions. We are very excited about the potential this resource holds, since the nutrient dense soil speeds up the average growth of vegetables substantially. We expect that if we can successfully cultivate our muck this season, we will be able to grow more produce, more efficiently and quickly on our other 4 acres of muck in years to come. The caveat is, since it acts like a sponge, muck soaks up water, and tends to be a challenge to manage– in fact Ben already got the tractor stuck on it once! But we have received expert advice on managing our muck, and feel up to the task.

Lastly, we have exciting CSA news to report…We will be starting a Rochester CSA drop off at Atlas Eats this year. Our family is generously lending us the parking lot of their great restaurant in Irondequoit. So for any customer who found the weekly drive out to the farm a challenge, we are coming to you!

Stay tuned for more updates as the season approaches. And if you like us, and have been following us through our tasty food or through the world of cyberspace, we just started a Yelp page, so feel free to write a review!

Another Successful PopUp Market at Atlas Eats

Once again the Sunday market in the parking lot at Atlas Eats was a success. We were pleased to see friends and CSA shareholders  and happy that we had a wide variety of produce available – everything from nappa cabbage and squash to lettuce, fennel and cardoons. Being able to watch Christin Bentley and some of her raku workshop students while they fired a wide variety of pots was definitely an added attraction.

This officially marks the end of our 2014 season. We thank all of our customers, friends and shareholders for their support of Pachamama Farm this year, and wish everyone a very happy, healthy and bountiful Thanksgiving!

Pachamama Farm Pop-Up Farmer’s Market

PACHAMAMA FARM POP-UP FARMER’S MARKET
with Western Style Raku firing demonstrations by Bentley’s Studio
 
When: Sunday October 19, 10am-2pm
Where: behind Atlas Eats: Kitchen & Bakeshop, 2185 N Clinton Ave, Rochester, NY 14617
What: Fall harvest produce for sale: kale, collards, baby lettuce, baby greens, onions, garlic, watermelon radishes, daikon, fennel, winter squashes, pie pumpkins, fresh herbs, and more. 
All during Sunday brunch hours at Atlas Eats. Come see us, get your veggies, and enjoy brunch too!

Pachamama Farm in Atlas Eats’ D & C Review

Our family and loyal customers at Atlas Eats: Kitchen & Bakeshop received an outstanding review in the Democrat & Chronicle a few weeks back. In it Pachamama Farm is deemed “esteemed purveyors of produce for Rochester restaurants”. You can find our produce featured on Atlas’ daily lunch menus, and on their “Edible Atlas” dinner series.

You can also sample some of our goods at the following area restaurants: Aunt Rosie’s, Lento, Good Luck, Max Chophouse, The Revelry, and Bellhurst Castle.