We are a hand-scale production farm based in Ossining, New York. Our goal is to learn and teach skills of small scale sustainable farming and agro-ecology. We grow a wide variety of vegetables, herbs and flowers for our restaurant and local markets.
Our farm is a natural extension to our New York City based restaurant www.pisticcinyc.com and our environmental mission. In both our restaurant and farm we are always looking for ways to reduce our environmental footprint and do what we do better. Growing produce sustainably in compost derived for the organic waste generated from our restaurant operations moves us closer to our goal of being a zero waste restaurant. Our restaurant is the highest scoring Green Restaurant in New York by the Green Restaurant Association. We are also New York's first carbon neutral restaurant and a certified BCorp.
Our farm, although small, produces food year round. We have 2 glass greenhouses, 1 hoop house and a basement mushroom growing area to supply winter produce. In summer we host a farm stall outside our restaurant. In winter we participate in a winters farm market closer to our farm
We believe that small scale, bio-intensive farming is an important part of a just and sustainable food system. Our approach, sometimes referred to as "French-intensive" gardening prioritizes building and maintaining healthy soil by using permanent raised beds, inter-cropping, and extensive use of compost and cover-cropping. As part of this effort, we return about ten tons of food scraps from our kitchen to the soil via our composting system.