Direct from Hudson Valley growers to our hearth

We coordinate planting schedules directly with our growers each winter. By spring, heirloom seeds go into mineral-rich regional soil, managed through regenerative rotation and no-till cultivation.

This discipline ensures that wild sumac, field cucumbers, and bitter greens arrive at our kitchen doors crisp with morning dew and dense with natural flavor.

Rooted in our regional agricultural community

We partner exclusively with smallholders practicing regenerative soil management and fair seasonal crop pricing.

Heirloom Brassicas

Organic Stone Fruits

Heritage Grains

Grown in mineral-heavy valley loam, yielding dense, peppery leaves and crisp stems harvested at dawn.

Sun-ripened heritage varieties picked at peak sugars for our seasonal mezze glazes and preserves.

Ancient wheat and ancient pulses stone-milled weekly to preserve natural oils and nutty depth.

The four-step seasonal lifecycle

Winter Planning

Dawn Harvest

Direct Transit

Hearth Service

We map crop rotations directly with our growers, securing exclusive yields of heritage seeds and pulses.

Produce is picked at first light when sugars and natural moisture content peak in the field.

Same-day delivery transports unwashed greens and raw root crops straight to our Hudson Valley commissary.

Prepared simply over live oak coals or cold-pressed olive oil, honoring the raw provenance of the harvest.