by: Sarah Stone Walley
George Kappelt Jr. calls his farm Flavor Farm, because for George, it's all about flavor. From the types of seeds he chooses to the way he treats his plants, everything George does comes back to growing crops that are not only unique, but delicious.
At Flavor Farm, it all starts with selecting the seeds, because finding good seeds is incredibly important to the flavor of the final product. "Don't cheap out, or you'll pay the price later," George says. There are a select few seed companies he works with, such as Johnny's Selected Seeds in Maine, Kitazawa Seed Company in Oakland, California and Peaceful Valley Farm & Garden Supply in Grass Valley, California. He specifically looks for non-hybrids, because as plants are bred for certain characteristics (sturdy enough to ship, larger size, etc.), many believe their flavor diminishes. He also looks for really unique varieties. Looking for a kami kami squash? George has it. (In case you're wondering, it tastes like a zucchini when it's young and transforms into a winter squash when it's fully grown.) Radish greens? Microgreens in January? You've come to the right place!
Why such an odd lot of produce, you ask? When George began farming, he felt it was important to grow products that wouldn't steal the market share from other farmers. He seeks out varieties of tomatoes and peppers that are less common. That mission has served George well in many ways. Not only has he developed a reputation in Western New York for having uncommon varieties of peppers and tomatoes, but the varieties he has selected have held up when others have not. In 2009, Western New York experienced a tomato blight that left most farms deprived of the juicy, red globes so many of us look forward to devouring in the summer. George's heirloom varieties thrived just as well as they had every other year. While the varietal has a lot to do with that, so does the farming methods George uses to tend his crops. You won't find any synthetic fertilizer in his soil. The products and methodology he uses to treat weed and pest issues are non-chemical and non-petroleum based. He believes that nature will do its job to keep his plants healthy, and he shies away from insecticides and pesticides. It's a decision driven by his own personal experiences with pesticides and the health consequences that come from them.
As today's society becomes increasingly educated regarding the source from which their food comes, George faces the same issue as many other small farmers: the issue of organic certification. Many small farmers see the volume of ongoing paperwork that accompanies the process as being nearly impossible to manage. Others farmers feel that seeking the certification, which customers often see as the holy grail of today's marketplace, is prohibitive due to the costs involved. So how does a customer make sure their food is being raised in a healthy, sustainable way? "Know your farmer. Come visit the farm," says George. "You can see everything I do and make your own decision."
(Nickel City Chef Paul Jenkins of Tempo uses Flavor Farms' micro arugula to garnish his take on a WNY-influenced caprese salad)
Kappelt's commitment to sustainable farming carries over to Flavor Farm's microgreens, a rising star amongst the everyday wintertime produce available here in Western New York. When the weather is cold and uninviting, a diverse selection of microgreens can be found growing in a greenhouse in George's yard. The types of microgreens are diverse and exciting, including many that are widely unknown, such as kyona mizuza, red amaranth, tatsoi, and purple shango radish. Some of the more familiar varieties, such as micro arugula, cress and pea shoots, can be found on the tables of favorite restaurants across the region. Carmelo's in Lewiston has been an avid supporter. Chefs Bruce Wieszala and Steve Gedra brought George's microgreens to the plates of diners at Bistro Europa. Flavor Farm also supplies microgreens for the communal pantry used by Buffalo chefs at every Nickel City Chef competition and chefs from Siena, Shango, Sea Bar and the Park Country Club have all worked with George's microgreens on their menus. The client list for these spectacular greens continues to grow.
During the cold season, city residents can purchase products from George and his partner in crime, Koop's Kitchen, at Elmwood's own Wintermarket. Also, look for a visit to Flavor Farm on the roster for this summer's upcoming Feed Your Soul Foodie Farm Tours.
Flavor Farm
5126 Lower Mt. Rd.
Lockport, NY 14094
(716) 434-2110
View image
George Kappelt Jr. calls his farm Flavor Farm, because for George, it's all about flavor. From the types of seeds he chooses to the way he treats his plants, everything George does comes back to growing crops that are not only unique, but delicious.
At Flavor Farm, it all starts with selecting the seeds, because finding good seeds is incredibly important to the flavor of the final product. "Don't cheap out, or you'll pay the price later," George says. There are a select few seed companies he works with, such as Johnny's Selected Seeds in Maine, Kitazawa Seed Company in Oakland, California and Peaceful Valley Farm & Garden Supply in Grass Valley, California. He specifically looks for non-hybrids, because as plants are bred for certain characteristics (sturdy enough to ship, larger size, etc.), many believe their flavor diminishes. He also looks for really unique varieties. Looking for a kami kami squash? George has it. (In case you're wondering, it tastes like a zucchini when it's young and transforms into a winter squash when it's fully grown.) Radish greens? Microgreens in January? You've come to the right place!
Why such an odd lot of produce, you ask? When George began farming, he felt it was important to grow products that wouldn't steal the market share from other farmers. He seeks out varieties of tomatoes and peppers that are less common. That mission has served George well in many ways. Not only has he developed a reputation in Western New York for having uncommon varieties of peppers and tomatoes, but the varieties he has selected have held up when others have not. In 2009, Western New York experienced a tomato blight that left most farms deprived of the juicy, red globes so many of us look forward to devouring in the summer. George's heirloom varieties thrived just as well as they had every other year. While the varietal has a lot to do with that, so does the farming methods George uses to tend his crops. You won't find any synthetic fertilizer in his soil. The products and methodology he uses to treat weed and pest issues are non-chemical and non-petroleum based. He believes that nature will do its job to keep his plants healthy, and he shies away from insecticides and pesticides. It's a decision driven by his own personal experiences with pesticides and the health consequences that come from them.
As today's society becomes increasingly educated regarding the source from which their food comes, George faces the same issue as many other small farmers: the issue of organic certification. Many small farmers see the volume of ongoing paperwork that accompanies the process as being nearly impossible to manage. Others farmers feel that seeking the certification, which customers often see as the holy grail of today's marketplace, is prohibitive due to the costs involved. So how does a customer make sure their food is being raised in a healthy, sustainable way? "Know your farmer. Come visit the farm," says George. "You can see everything I do and make your own decision."
(Nickel City Chef Paul Jenkins of Tempo uses Flavor Farms' micro arugula to garnish his take on a WNY-influenced caprese salad)Kappelt's commitment to sustainable farming carries over to Flavor Farm's microgreens, a rising star amongst the everyday wintertime produce available here in Western New York. When the weather is cold and uninviting, a diverse selection of microgreens can be found growing in a greenhouse in George's yard. The types of microgreens are diverse and exciting, including many that are widely unknown, such as kyona mizuza, red amaranth, tatsoi, and purple shango radish. Some of the more familiar varieties, such as micro arugula, cress and pea shoots, can be found on the tables of favorite restaurants across the region. Carmelo's in Lewiston has been an avid supporter. Chefs Bruce Wieszala and Steve Gedra brought George's microgreens to the plates of diners at Bistro Europa. Flavor Farm also supplies microgreens for the communal pantry used by Buffalo chefs at every Nickel City Chef competition and chefs from Siena, Shango, Sea Bar and the Park Country Club have all worked with George's microgreens on their menus. The client list for these spectacular greens continues to grow.
During the cold season, city residents can purchase products from George and his partner in crime, Koop's Kitchen, at Elmwood's own Wintermarket. Also, look for a visit to Flavor Farm on the roster for this summer's upcoming Feed Your Soul Foodie Farm Tours.
Flavor Farm
5126 Lower Mt. Rd.
Lockport, NY 14094
(716) 434-2110
If you're a fan of hot sauces and/or chile peppers, do yourself a favor and pick up a bottle of any of Koop's hot sauces. Unbelievable. Best sauces in town.