Alexandra Carlton
Feb 10, 2026 – 10.40am
″We do 30,000 picks per week,” says Shane Harper, the head farmer at Restaurant Pearl Morissette, just outside the village of Jordan in the Niagara region of southern Ontario. I’m following him around as he shows me the huge plantings of food and flower crops he grows for the restaurant’s kitchen, a short stroll away.
I must have misheard. Thirty thousand? I do a bit of mental maths. The restaurant seats 40. It’s open three days a week. Thirty thousand feels … borderline unhinged? In black jeans and an eye patch, looking less like a country squire than a cross between Iggy Pop and a pirate, Harper grins. “Basically I f–king pried Noma’s gardener into telling me how many picks they do for service and was like, ‘Cool, I’m gonna try to double that.’ ”
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