(upbeat music) - Hello, I'm the Tadao Mitsui.

I'm the owner of Heyday Farm on Bainbridge Island.

The community here is very welcoming.

(upbeat music continues) (birds chirping) We tend to go on beach walks a lot or trail walks in the forest.

Heyday Farm was originally developed to maintain open space on Bainbridge Island.

And to bring this property back to its Heyday of being an original homestead farm on the island.

My wife and I have purchased the farm.

We have a bakery.

We have a event center.

That all support each other in what we do.

We believe it's important that we maintain farms especially in smaller communities around you know, Puget Sound.

Being able to support and hire younger farmers and help them grow and learn within the farming community is something that we take very seriously.

As that group needs to maintain the farming practices as we go forward.

The way nature works, we just kinda have to follow what nature provides for us.

So, to be able to go out and walk around on the farm allows us the opportunity to kind of see what's growing and know what we're gonna be working with over the next couple of weeks.

We go out and sample some of the stuff that's growing, get the tastes, the flavors, the smells of it, use it in our mind and how to translate it into a dish.

It helps kind of with the thought process of it and with the experience that we've had over the years, it allows us to mix and mingle some of those things into a combined dish.

Growing up with my grandparents having a farm, I spent a lot of time walking around in the gardens.

Just finding that being able to watch things grow from seed to plant, and being able to take a carrot out of the ground and rubbing the dirt off and eating it, tasting all the minerals and the flavors that the soil provides for it.

(instrumental music) Mitsui, my last name translates to three wells.

And as we've kind of built and developed the farm here, we've ended up with three wells of businesses where we have a commercial bakery, we have the farming and vegetable production and then we have the farmhouse with the events and usage of all the vegetables.

We've created the three wells that we're filling our lives up with.

Being able to come to a place where I enjoy coming to every day is very special to us.

And being able to combine that with working in our restaurant setting, where we do our community dinners and that helps share the food we grow with the public.

It's invaluable for us to be able to reach out to the community and get the feedback and I think this is a magical place where people get involved with their food in multiple different aspects.

(instrumental music continues) We're gonna be making a garden herb Chimichurri today.

This is a great thing to do if you've got herb pots in your window sill or a community garden that you can source herbs from.

We use it on meat and fish to enhance the flavors.

So we've got Marjoram, Parsley, we're using Anise in it.

It's a liquorish flavor.

This is just a rough chop that we're doing to get these all kind of combined.

You can start to get the aroma and the smells of all the different herbs.

I think we have a pretty good fine amount here and we're gonna put it in a bowl and mix in some of our other ingredients.

And I'm making sure to hold my knife flat.

So I'm not scraping the edge of my knife and making it dull as I put it in.

For about a cup of chopped herbs, we're gonna use about a tablespoon of chopped garlic and a generous pinch of red pepper flake.

We're gonna put some ground pepper in and salt.

And about a quarter cup of lemon juice.

And then for the olive oil it's about a half a cup, quarter cup.

We want a little bit of a residual oil in here, so that it can kinda spread evenly.

So we have a nice green Chimichurri made of garden herbs.

Bringing people out onto the farm here triggers a lot of memories of people's childhoods of connecting with vegetables in different ways.

That kind of fills our cups.

Like hearing people enjoy what we're doing.

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Thank you to Made There supporting sponsor the Greater Kitsap Chamber.