We have dedicated 37 acres to developing produce that is grown in a sustainable way. Currently, we have 9 acres under cultivation and several more planned.
Our garden production is broken down into 2 disciplines: vegetable production, managed by Andrew Marchese, and horticulture, managed by Chris Turse. Here’s the team cleaning tomatoes:
What is the difference, you ask, between vegetable production and horticulture?
As the Manager of Vegetable Production, Andrew focuses on planning, planting, cultivation, harvesting, cleaning, storage and delivery of produce from the field to the restaurant and market. We are employing organic practices to maintain the health and quality of the soil.
As Supervisory Horticulturalist, Chris is pursuing gardens that are diverse, biologically vigorous, aesthetically pleasing and educational. These gardens will be located at the market and restaurant sites. Chris will also oversee farm tours and any teaching outreach programs conducted by Double Brook Farm.
In addition to a thoughtful approach to fruit and vegetable production, we are always investigating how to extend our growing seasons, add interesting produce items and experimenting with new ways to enhance what we grow and how we grow it.
Please check back often to see what’s sprouting!