Finley Farms takes ‘farm-to-table’ to a whole new level, and the grounds are in bloom with the arrival of spring.
Located on the banks of the Finley River, Finley Farms is restoring and reimagining the historic Ozark Mill property to create a sprawling gathering place, featuring farm-forward restaurants, vibrant event venues, a riverside wedding chapel, and an urban farm.
Farming remains at the heart of the destination. Modeled after family farms that once dotted the Ozarks landscape, the high-yield urban farm near Ozark, Missouri, supports on-property restaurants with seasonal produce and materials for hands-on workshops.
Resident farmers and farm managers Brendan Sinclair and Liesel McCleary joined Finley Farms in fall 2019 to develop the farm from the ground up. “The farm was a street when we started,” Sinclair recalls.” We are proud of the beautiful soil we have created over the last several years.”
Much of the produce grown on the farm is utilized by the on-site restaurants, including The Ozark Mill Restaurant, The Workshop, and The Garrison, which means fresh produce is traveling less than 1,000 feet from field to fork.
Sinclair and McCleary work closely with the farm’s chefs to develop a crop plan that allows for farm-fresh ingredients to be featured on the restaurants’ seasonal menus. Sinclair provided a look at the work that goes into creating a truly farm-to-table destination.
Planning the Growing Season
McCleary plans the crops throughout the winter to help keep the farm organized during the growing season. “There are so many details that need to be planned for: what to seed and when, how to keep a steady harvest of our more popular crops throughout the growing season,” Sinclair says. “The farm feels like a big puzzle that we piece together every year while working around the weather.”
A small team of farmers grows a large volume of diversified fruits and vegetables, culinary herbs, and specialty cut flowers on less than an acre of land by utilizing a variety of tools and techniques to maximize production while improving the soil over time.
The farmers work closely with the culinary team to determine which items are best to be featured at the restaurants. Given the farm’s smaller scale of production, they try to focus on fresh ingredients for seasonal dishes. The farm also grows fresh produce and specialty cut flowers for the annual Ozark Farmers’ Market, as well as special crops for events and scheduled programming.
“Last year, we grew luffa for a workshop where participants learned how to make their own sponges and soap,” Sinclair says. “It keeps things interesting to grow new crops in the garden, but we also try to make sure to grow enough of the crops that can be utilized by the restaurant or enjoyed by our farmers’ market customers.”
Collaborating in the Kitchen
Some of the items grown at the farm are consistent year to year, but Sinclair and Liesel are always open to trying new varieties or crops if chefs would like to feature particular ingredients on new dishes.
The farmers continually plant different successions of crops throughout the growing season to ensure that there is always something fresh to harvest almost every week of the year. Some crops are only available for a limited harvest window, such as strawberries in the spring, while other crops such as arugula can be harvested more consistently throughout the year. They even harvest fresh spinach during the colder winter months.
“It’s fun for us to see the different ways that our produce is featured,” Sinclair says. “The culinary team does a great job of highlighting those fresh ingredients in salads or on the farmer’s board. The culinary team can also process fresh ingredients from the farm for more interesting dishes like green tomato cake.”
Experience It Yourself
Guests can walk through the farm and see how the food and flowers are grown, and the farmers are happy to answer questions. “The farm tours are a fun way to interact with the garden,” Sinclair says. “Some of our tours have lasted more than two hours, because people had so many questions. It’s a fun way for us to share what we’ve learned over the years. We usually offer tours once a month during the growing season, and each tour feels different as the garden changes from spring to summer to fall.”
After the tours, many participants enjoy a meal at Ozark Mill to truly embrace the farm-to-table experience at Finley Farms.
Spring on the Farm
Workshops and classes are slated throughout the growing seasons, along with the Ozark Farmers’ Market:
- Ozark Farmers’ Market: From late May through the end of September, Finley Farms hosts a farmers’ market every Thursday from 3–7 p.m. Patrons can shop fresh produce and specialty cut flowers while enjoying live music and food trucks.
- Spring Plant Sale: In late April and early May, visitors can shop a large number of plants on display outside the workshop from 10 a.m.–2 p.m. on Saturdays. This year’s sales will take place April 20, April 27, and May 4.
This post was created by SLM Partner Studio on behalf of Finley Farms. To learn more, visit finleyfarmsmo.com.
