Our 350-acre organic farm raises vegetables, meat and eggs, all to the highest standards of nutrition, animal welfare, flavor and ecology.

We don’t simply show up at a soup kitchen and say “here’s some food we grew.” Rather, even before we order seeds, we meet with each partner to learn what they need most. Then we custom grow to serve them best. We send out a weekly availability list, then pick and pack to order, and deliver to their door. All as if it’s going to an expensive restaurant. The only difference? No invoice.

We raise diverse organic vegetables year-round, including staples like carrots, sweet potatoes and onions; culturally appropriate ingredients from napa cabbage to amaranth; specialties like arugula, heirloom tomatoes and shiitake mushrooms; flavor boosters like fresh garlic, ginger, turmeric, chili peppers and culinary herbs; and essential fresh greens like arugula, romaine, collards, kale and salad mix.

We also raise top-quality proteins, which are so essential to our soup kitchen partners. This includes dozens of grassfed cattle, 1,200 turkeys, 2,300 laying hens and 7,000 broiler chickens annually, all moved to fresh pasture daily.

Our entire farm operation is third-party certified organic. We grow to the highest standards not only of nutrition and flavor, but also of ecology and animal welfare. And we use regenerative practices like riparian buffer zones to steward the land for the benefit of soils, waters and wildlife.

We work hard to feed people year-round. Even when fields fill with snow, we’re donating essentials like stored carrots and winter squash; flash-frozen beef and chicken; gorgeous fresh greens from our high tunnels; and just laid eggs, all winter long. Through careful planning and professional infrastructure, we are able to donate top-quality food 52 weeks a year.