Larson Weinstein is the Farm Manager at Atlas Farms. In 2019, Weinstein and Atlas Restaurant Group established a partnership. To provide fresh, local produce directly to Atlas Restaurant Group’s kitchens to ensure that quality is at the heart of every dish. Located about 25 miles outside of Baltimore in Carroll County, Atlas Farms is a five-acre plot of land built on hard work. Time was spent mending the soil to ensure would become viable for multi-crop farming. Then in March 2020, the first seed was planted which marked the start of the journey of Atlas Farms. 5 years later, Atlas Farms is growing and thriving…
Q: What is your story? What in your life has led up to where you are now?
A: I’ve always been drawn to the connection between nature and food. Growing up, I spent a lot of time outside, fascinated by the process of growing plants and understanding how the earth works. After working in the restaurant industry and seeing the disconnect between ingredients and the farms they came from, I knew I wanted to bridge that gap. This passion led to the creation of Atlas Farms, where we can control and elevate the quality of what’s being served on the plate.
Q: What was Atlas Farms like when you started versus now? What growth has there been since you first started?
A: When we first started, it was just a small operation with a focus on a few key crops that were regularly used in Atlas Restaurant Group’s dishes. Now, we’ve expanded both in terms of the variety of crops we grow and the land we cultivate. We’ve added greenhouses, improved our irrigation systems, added chickens, and implemented more sustainable practices to meet the growing demand.
Q: How did you become so knowledgeable about the work you do?
A: A lot of it comes from hands-on experience and learning from other farmers in the community. My journey began initially with a two-year apprenticeship on a farm in Virginia that supplied produce for Michelin-Star restaurants in DC. But really, every season is a new learning experience, and nature has been the best teacher.
Q: How is Atlas Farms being mindful of sustainability with their operations?
A: Sustainability is at the core of what we do and our practices go far beyond “organic” requirements. We practice crop rotation, use cover crops to improve soil health and treat our soil gently, without any synthetic chemicals. Our irrigation systems are designed to conserve water, and we’re exploring renewable energy options for future operations.
Q: What makes the produce you harvest different from generic produce in grocery stores or restaurants?
A: Our produce is harvested at its peak and delivered directly to the restaurants, often within the same day. This ensures maximum freshness, flavor, and nutrient content. We also focus on heirloom varieties and specialty crops that you won’t always find in grocery stores, providing chefs with unique ingredients to elevate their menus.
Q: What is your favorite crop that you grow for each season?
A: In the spring, I love growing sugar snap peas- it’s one of the first signs of life after winter. Summer brings tomatoes, which are always a hit for their versatility. For fall, sweet potatoes and winter squash are fun because of their connection to the season, and in winter, I enjoy growing hearty greens like kale and spinach that thrive in colder weather.
Q: What are some items to look forward to in the coming fall and winter months?
A: We have some great root vegetables coming, like carrots and beets, as well as hearty greens that will feature prominently on the menus. We’re also excited about our sweet potato harvest, which will play a role in seasonal dishes like Thanksgiving sides at The Oregon Grille.
Q: What has been your biggest learning curve when it comes to farming?
A: Weather volatility has been a huge learning curve. Farming is a partnership with nature, and sometimes, more and more it seems, that nature has its own plans. Learning to adapt and work with the elements has been crucial for our success.
Q: What is something you can share that people wouldn’t know about Atlas Farms?
A: Many people might not realize just how much planning goes into each season. I start planning months in advance, ensuring that what we grow aligns with the restaurant menus. There’s a lot of behind-the-scenes collaboration with chefs to ensure we’re growing exactly what they need.
Q: What are some additions you are looking to add in the future for the farm?
A: We’re looking to expand our greenhouse space to grow more produce during the colder months. We’re also experimenting with new crops and varieties that could bring exciting new flavors to the restaurant group’s menus.
