Grown Here. Sold Here.
Nothing Else.
Heritage-breed chickens. Heirloom tomatoes. Cover-cropped soil. Everything sold within thirty miles of the dirt it grew in.
Seed to table. Every step.
Scroll through the actual lifecycle of your food. Not a marketing summary — the real process, with the inconvenient details included.
We order from three heirloom seed houses
Every variety has a name and a history. Brandywine tomatoes from a 1885 Mennonite strain. Dragon Tongue beans that go yellow-and-purple when they're ready. We don't buy seeds from catalogs that also sell synthetic fertilizer — that's a line we drew early and haven't crossed.
Composted manure from the flock, nothing bought in
The chickens do more than lay eggs. Their manure composts for eight months before it touches a bed. We test soil pH every fall. When we say the tomatoes taste different, that's not marketing — it's the difference between a plant fed synthetic nitrogen and one fed a slow-release biology that took a year to build.
"No-spray" means no spray — not "minimal spray"
We use row cover for aphids. We hand-pick hornworms. We plant marigolds along every bed edge because they actually work. There's no exemption for 'organic-approved' pesticides — if it would kill a beneficial insect, it doesn't come on this land. That's the whole policy, unabbreviated.
Cut the same morning it ships or sells
The Saturday stand opens at 7 a.m. We start cutting at 5. Chef orders get a text at 6 a.m. with what's actually ready — not what was ready yesterday. The Sun Golds peak for about nine days in August. If you miss that window, you wait a year. We're not going to pretend otherwise.
What's ready this week.
Updated every Thursday morning. If it's not on this list, we don't have it. No substitutions, no rain checks.
Sun Gold Tomatoes
Solanum lycopersicum "Sun Gold"
Best nine days of the year. They split if you wait.
Brandywine Tomatoes
Solanum lycopersicum "Brandywine"
Ugly, irregular, and the best tomato you will eat this year.
Pasture-Raised Eggs
Heritage mixed flock
Collected and candled same morning. 14 dozen available this week.
Dragon Tongue Beans
Phaseolus vulgaris "Dragon Tongue"
Yellow with purple streaks when raw. Turn green when cooked.
Tuscan Kale
Brassica oleracea "Lacinato"
Last bunches before heat stress sets in. Dark, crinkled, sweet.
Lemon Cucumbers
Cucumis sativus "Lemon"
Coming in next week. Round, pale yellow, no bitterness.
A note on availability
We don't buy wholesale to fill gaps. If the beans aren't ready, there are no beans. If a hailstorm took out the kale, we'll tell you. The harvest list is exactly what it says — what we actually harvested this week.
The eggs are collected at five. You get them by seven.
Heritage-breed mixed flock — Rhode Island Reds, Barred Rocks, Ameraucanas. They rotate across 2.5 pasture acres. What they eat shows up in the yolk: orange, standing tall, not running.
Collected 5–6 a.m.
Nest boxes checked twice. Nothing sits overnight.
Candled immediately
Each egg held to light. Cracks, blood spots, double yolks — all caught.
Packed and chilled
Cartons labeled with collection date, not a sell-by fiction.
Out by 7 a.m.
Saturday stand or direct delivery. Same day, always.
This week
Collected Monday–Saturday, 5 a.m.
Candled same morning
Every egg checked before it ships
Pasture rotation
Moved to fresh ground every 10 days
Added hormones
Ever. Not a policy — a practice.
The Flock
Three heritage breeds
Rhode Island Reds for the brown eggs. Ameraucanas for the blue. Barred Rocks because they're tough and the kids named them all.
What they eat
Pasture insects, cover crop seeds, kitchen scraps, and non-GMO layer feed from a mill forty minutes north. No soy filler.
The yolk tells you
Deep orange. Stands up. Doesn't run. Crack one next to a grocery store egg and you'll understand why people text at 6 a.m.
Build your box. Pick what's ready.
Toggle what's in harvest this week. No minimums. No mystery boxes. You pick it, we pack it the morning it ships.
Toggle to add — 2 items selected
Your Box
Box size
We'll confirm by text. Pickup at the stand or local delivery.
The people who already know.
I text at 6 a.m. asking what's ready to cut. They always answer. The Sun Golds this August were the best thing I served all season — and I'm not easy to impress.
Marcus Delacroix
Executive Chef, The Larder Room
Orders 3–4 times per week during peak season
We switched after reading one too many egg carton labels that said 'cage-free' but meant something else entirely. The yolks here are orange. My kids notice the difference. That's enough for me.
Priya Venkataraman
Saturday regular, North Side
Subscriber since spring 2024
The harvest list they post every Thursday is the most honest piece of food writing I read all week. 'Last bunches before heat stress sets in' — that's a restaurant telling you the truth. I buy everything on it.
James Kowalczyk
Home cook, weekly box subscriber
Bi-weekly box, every 2 weeks since 2023
You've walked the whole farm now.
Within 30 miles of the dirt it grew in. Always.