Fazenda

05/10/2026

Fazenda is taking a new direction.

This has been a spectacular year for us. We’ve made so many new relationships and started building something bigger than Margo and I could have imagined since we began in 2022.

We have a ton of ideas we want to share with you, including new ways of bringing Fazenda into your home. In time, we’ll share more.

We’re still a little farm in the middle of the Atlantic Ocean, but we’re excited to grow in new ways. Through stories, new endeavors, and creative ways of growing and cooking that carry the spirit of Fazenda with you.

For now, we’re heading into a little hiatus to travel, and come back with inspiration to share.

Until then, we’d love to hear from you. Whether you’ve sat at our table, taken home a plant, followed along from afar, or simply found an idea here that stayed with you. We’d love to know what Fazenda has meant to you.

Manny & Margo

A Fazenda está a seguir uma nova direção.

Este foi um ano espetacular para nós. Criámos tantas novas relações e começámos a construir algo maior do que alguma vez eu e a Margo poderíamos ter imaginado quando começámos, em 2022.

Temos imensas ideias que queremos partilhar convosco, incluindo novas formas de levar a Fazenda até às vossas casas. Com o tempo, iremos partilhar mais.

Continuamos a ser uma pequena quinta no meio do Oceano Atlântico, mas estamos entusiasmados por crescer de novas formas. Através de histórias, novos projetos e formas criativas de cultivar e cozinhar que levem consigo o espírito da Fazenda.

Por agora, vamos fazer uma pequena pausa para viajar e regressar com nova inspiração para partilhar.

Até lá, gostaríamos muito de ouvir-vos. Quer já se tenham sentado à nossa mesa, levado uma planta para casa, acompanhado o nosso percurso à distância ou simplesmente encontrado aqui uma ideia que ficou convosco, gostaríamos muito de saber o que a Fazenda significou para vocês.

Manny & Margo

04/10/2026

We are impatiently waiting the 48 hours to find out whether our new game will be accepted or rejected by the App Store. Roo’s Halloween Farm! is a scary run through his farm that will hopefully launch this week!

Manny and I have been quiet online because we’ve been working around the clock on this project. Though the concept is simple, it took us a long time to learn how all of the moving parts work together and bring it to life.

We hope to bring you good news this week with an announcement that Roo’s Halloween Farm! is officially live on the App Store!

30/09/2026

It doesn’t work if I try to do it all.

Manny here:

As I’m finding my footing, I’m accepting that Fazenda is not just my ideas. It’s also about learning to accept Margo’s contributions and letting the project become something neither of us could make alone.

One of her many, many thoughtful ideas was to create a drink for our guests using ginger from our garden.

I was opposed to it at first. We were already so busy preparing for our tasting experiences.

Then one day, a friend offered me a SCOBY. Margo encouraged me to take it.

“What’s the big deal? Just try it. If it doesn’t work, whatever. You tried.”

Weeks of experimenting later, we have a ginger kombucha that reminds me a little of Ch*****ne.

And because Margo is Margo, she started incorporating the flowers and herbs she grows into our ice cubes.

A welcome drink. A small idea. A push.

Had she not pushed me, this probably would have stayed on the back burner for another year.

To my wife, Margo.

Another part of Fazenda evolving.

I wrote a little more about this on our Substack, Fazenda Field Notes.

25/09/2026

Manny got a new precision induction cooker and decided to make dinner for us in the greenhouse tonight. His first endeavor: curry with herbs picked straight from our farm!

13/09/2026

Jimmy Nardello Peppers

One of our favorite peppers growing at Fazenda Granja right now. Jimmy Nardellos are sweet Italian frying peppers—thin-skinned, incredibly flavorful, and at their best when they turn this beautiful deep red.

Straight from the garden to the kitchen.

Pimentos Jimmy Nardello

Um dos nossos pimentos preferidos a crescer neste momento na Fazenda Granja. Os Jimmy Nardello são pimentos doces italianos, de pele fina e cheios de sabor — e ficam no seu melhor quando atingem este vermelho intenso e bonito.

Diretamente da horta para a cozinha.

28/08/2026

LACTO-FERMENTATION + PRESERVATION

It’s not a fad. It’s the ethos of Fazenda.

As I say to everyone- think of the flavor of sauerkraut. That acidity isn’t lemon or vinegar. It’s fermentation, created through time and temperature.

Margo’s string beans have gone through the same process. Lightly heated with a little nutty butter, they become incredibly savory, buttery and briny. Almost impossible to stop eating.

They cut through the richness of my handmade chicken cappelletti and preserved tomato beurre blanc.

This dish needs no understanding. It hugs you. But the process to get here is anything but simple.

Leftover ricotta whey. Fermented string beans. Tomatoes preserved in olive oil. Dehydrated tomato skins. And Margo’s stewardship of the farm.

Vegetables, reimagined.

23/08/2026

23/08/2026

A fresh harvest from the garden: opal basil, vibrant marigolds, and fragrant chocolate mint.

Uma colheita fresca da horta: manjericão opal, malmequeres vibrantes e hortelã-chocolate aromática.

21/08/2026

YELLOW WATERMELON GAZPACHO

Our friend Bruno is growing beautiful yellow watermelons, and Manny created this gazpacho to showcase their vibrant flavor and celebrate the fresh, refreshing tastes of the season.

O nosso amigo Bruno está a cultivar lindas melancias amarelas, e o Manny criou este gaspacho para realçar o seu sabor vibrante e celebrar os sabores frescos e refrescantes da estação.

19/08/2026

Santa Maria melon sorbet with shiso, a refreshing pause to beat the summer heat and cleanse the palate.

Sorbet de melão de Santa Maria com shiso, uma pausa refrescante para combater o calor do verão e limpar o paladar.