Today, produce grown includes herbs such as rosemary and sage, salad greens, arugula, spinach, microgreens and Asian greens. Vegetables include carrots, kale, peas, beets, tomatoes, peppers, fennel, broccoli, cucumbers and many more. Many of the vegetable farmers are URI horticulture graduates and students. The vegetable farmers use non-chemical, responsible and organic growing techniques. All vegetables are grown directly from seeds.
Some of the highlighted practices include raised beds, row covers, and drip irrigation. During the winter months crops are grown in the greenhouse and under knee-high “low tunnels” which cover the crops for year round growing, supplying the local community with fresh organic vegetables through the restaurant and Rhode Island farmers’ markets.
Sustainable Farming and Green Techniques and the Community
In keeping with his commitment to the local waters and Rhode Island’s natural bounty, Perry Raso and his Matunuck team utilize green initiatives whenever possible. These range from sustainable aquaculture, responsible and non-chemical growing methods on the vegetable farm, to compostable take-home containers for the restaurant. Every year Matunuck Oyster Bar holds an Earth Day Beach Cleanup to clean the shoreline of Potter Pond, East Matunuck Beach and Succotash salt marsh. We believe understanding renewable resources is important, both socially and economically.