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Small-Batch Kimchi
A special collaboration with Danny Bowien of Mission Chinese and Norwich Meadows Farm
We’ve partnered with James Beard Award-winning chef Danny Bowien — best known for his trailblazing work at Mission Chinese — to create two bold, small-batch kimchis made with vibrant, regeneratively grown vegetables from Norwich Meadows Farm. Crafted with freshly harvested Napa cabbage, daikon, kohlrabi, and more, each batch is naturally fermented to deliver a deeply flavorful, effervescent crunch.
Small Batch, Big Flavors
Let customers speak for us
The Chef's Box is a unique selection of vegetables, perfect for a week's worth of meals. The vegetables are always fresh and well-packed in t.he box.
Beautiful selection of fall vegetables. So happy to have delivery from this incredible farm!
Fresh beautiful nutrition packed perfectly arrived soon after order.
Beautiful selection, fresh, and worth the money! When I opened the box, I was impressed with the insulated packaging. I just placed my second order!
Easy peasyusing your website and a great selection of farm boxes! Thanks!
Absolutely wonderful and delicious Italian butter greens collection! My kids and husband loved them and they tasted sooooo nutritious. I live in Illinoisand it was as if I picked the produce myself that morning from my garden.i will definitely be ordering again.
I love the feel of this Organic Cotton. The color of the shirt is pretty sweet, it works well with the Logo on the front. The Quality is top notch. I wear it for work, so I need something that will last a while.
So fresh and such an incredible mix of veggies!
The Backstory
When Danny shops at our stand, he often brings something he’s made to share. One day, he brought kimchi. Zaid almost passed—he’d never liked kimchi, always finding it too salty—but he tried it anyway. To his surprise, he was blown away.
From then on, Danny started bringing different variations of kimchi to the stand. It became a fun challenge: could he make versions that Zaid would love?
That playful back-and-forth led to the idea of collaborating. Danny would make kimchi using ingredients from the farm.
The first batch was simple: one spicy, one mild. And that’s how it all began.
Now, we make several small-batch kimchis each year. They change with the seasons, so what you see today may not be here six months from now—it all depends on what’s growing on the farm and what Danny is inspired to create.