August 26, 2015
Sam and Shawnda, owners of the Los Olivos Wine Merchant & Café and Bernat Winery & Retreats, are long-time advocates of using fresh, locally sourced produce for the meals prepared by Chef Chris Joslyn in the Los Olivos Café kitchen. This passion has led them to focus on their own property and create the Los Olivos Café Farm. By utilizing their own land, they will now have the ability to grow many of the vegetables they need for the restaurant’s menu, flowers for arrangements on the tables and, as an extra bonus, offer extra produce canned into delicious, fresh product for sale exclusively in their Wine Merchant retail store. The opportunity to serve dishes incorporating vegetables picked from the field that morning, insures that guests dining at their restaurant will be enjoying produce at the peak of flavor.
Matt McCurdy, also employed at Windmill Nursery, will be working with Sam and Shawnda on the farm. Growing up in Santa Barbara and later moving to Ballard before leaving in 1992, in his 20’s Matt was an environmental activist focused on protecting the remaining ancient forests in Northern California and Oregon. In his 30’s he worked as a project manager building affordable housing for low-income families. After being laid off, he decided to go back to the environmental roots of his 20’s and combine that with the skills he had learned as a manager. He followed his passion and went to work for an Organic Nursery in Texas, Redenta’s Garden, where he learned the ins and outs of Organic farming from co-workers who held masters degrees in Horticulture. Since then, he has grown Organic vegetables in Texas, Northern California, and throughout the Santa Ynez Valley, converting lawn areas into vegetable gardens and raised beds. He is very excited that nine years later, his efforts are paying off with the opportunity to farm a large area.
The 3 acres of the Los Olivos Café Farm, under the management of Matt, will help to maintain the vital agricultural open space needed for the long-term success of the Santa Ynez Valley. Farmed Organically, everything will be watered through drip irrigation (no overhead spraying), weeding and harvesting will be done by hand, and there will be no use of GMO seeds, fertilizers, or pesticides. Matt explains, “The primary benefit of local Organic farming is the food being served on the plate is the freshest possible. The harvest from the farm is delivered the same day to the restaurant insuring the highest quality of flavor and nutrition. Health-wise, for example, the Organic Heirloom seeds I am planting are of a known heritage spanning decades and in some cases a century or more. There are a lot of unanswered questions about what GMO crops will produce generations from now and the possible side effect to our health and food supply. Growing Organically is how it has been done for thousands of years prior to the industrial revolution.”
Currently, the Los Olivos Café Farm is growing Black Beauty Zucchini, Golden Zucchini, Yellow Crookneck Squash, Golden Beets, Kabocha Squash, Butternut Squash, Delicata Squash, Buttercup Squash, a variety of carrots, various Green and Purple beans, Sunflowers, Zinnia’s, and Cosmos. In addition, salads will be created from the Romaine Lettuce, Red Sails Lettuce, Oak Leaf Lettuce, Toscano Kale, and Smooth Leaf Spinach, while cucumbers will be used for both fresh in salads and canned for pickles.