Wholesale
We work with restaurants, chefs, and select buyers who are interested in sourcing from the farm and cooking with what is being harvested at that moment.
Our wholesale program reflects the same approach that shapes our CSA and farmers markets: seasonal availability, variety-driven harvests, and vegetables grown with flavor and cooking in mind. What we offer changes week to week and is determined by the fields, the season, and the realities of farming in the Northeast.
Wholesale relationships are built over time and shaped by crop availability, seasonality, and logistics. We do not operate from a fixed catalog or a year-round availability model, and we prioritize long-term partnerships with kitchens that value flexibility and a direct connection to the farm.
Chefs or buyers interested in working with us are welcome to reach out directly with a brief introduction and a sense of how they cook and source.
If helpful, we may share a short intake form after initial contact to better understand a kitchen’s sourcing needs.