Manny largo

Chef, farmer, fermentation obsessive. Growing Fazenda in the Azores with my wife.

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

27/09/2026

Radishes.

A spicy vegetable. Also a funky one, if mishandled.

I’ve had trouble preserving them for long periods because, after a while, they can develop that sulfur flavor.

So this time I burned them on the grill, put them into a 2% ferment with Aleppo, coriander and peppercorns, then five days later moved them into a sweet, vinegary pickle.

A year later, they’re still in my fridge.

Surprisingly, they’ve developed almost chocolatey notes. Sweet, a little savory, still bright.

I tested panna cottas with homemade buttermilk, yogurt and raw milk. In the end, I liked the clean taste of the milk best.

Preserved radish. Radish top oil. Fresh radish batons. Clementine.

A first course that started with trying not to waste a radish.

I wrote a little more about this on Substack. Link in bio.

27/08/2026

CLIMBING MOUNT PICO

7,700+ feet above sea level. Grueling 10 hour hike. Proud of us all for accomplishing such a feat. Many doubts along the way, but we did it all. As a team. 1 step at a time. One pep talk at a time.

24/08/2026

TEXTURES.

Lately I’ve been thinking twice before I discard anything. What can I do with it? So I decided to dehydrate the gazpacho pulp.

An intense, savory flavor. A great way to reinforce the dish. But why stop there? Turns out it’s also great on delicate fruits. Surprisingly, it brings out their sweetness and makes the mouth water. Next, an idea to make a butter with it. Because why not.

23/08/2026

Lately I’ve been thinking about how much more I can get out of marigolds. Many tests later and I’ve reached the conclusion an oil extraction is the best way for such a delicate flower. A Simple beurre blanc with white balsamic and w**e reduction to round the body and I got a delicious sauce. To marigolds, zucchini, and oregano. And especially to the grower, my wife, Margo, for her passion for horticulture.

Also, Margo & I are grateful to see people understand the concept of our vision, Fazenda.

24/05/2026

Nibbles.

The first opening bites here.

A carrot cornet filled with orange preserves and fromage blanc. The carrots were lacto fermented last year, and the cone itself was made using dehydrated carrots from the same harvest.

Alongside it, a day-harvested Tokyo turnip with olive caramel and labneh. Fresh, sweet, buttery.

I wanted to show a contrast between old and new. Preservation and immediacy. One bite shaped by time, the other by the morning harvest.

We’ve also started making more of our own dairy here. Yogurts, cheeses, cultured creams. Not because we’re trying to be clever, but because I want to work closer to what the Azores is truly known for: incredible fresh milk.

19/05/2026

Looking forward to this upcoming event with Bioma & Encanto! Hope to see you there. Tickets still available on Bioma website

08/05/2026

black tea kombucha. day one.

05/05/2026

So cabbage is a big thing here in the azores. Heavily used in traditional cooking. Here is hispi cabbage aged in brine. Just before it reaches sauerkraut stage. Cooked in lots of butter, garlic, and thyme.

Now as you know, Fazenda is not only about growing rare varieties of vegetables but also about using everything. And not because it’s cool but because I love the challenge.

The sauce is whey strained from my fresh cheeses and yogurt that I make using raw cows milk from our friend’s cows. And a chip of New Zealand spinach that I harvested early January and dehydrated. A little potato to bind and you have a something melts in your mouth at the first moment.

It’s all about the flavor.

Endereço

Horta
9900-020

Website

http://fazendagranja.com/, https://open.substack.com/pub/mannylargo

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