OUR GARDENS
In our ongoing commitment to organic fertility, we produce our own rich, black compost with manure from our cattle herd. This creates a growing layer of humus in our garden; fostering exceptional soil health and vitality that shines through in the quality of our vegetables. Learn More
Our Kitchen
Focused on preservation, artisan butchery, and food incubation, our kitchen is a bustling hive of creativity, experimentation, and flavor. We preserve foods from our farm, rent space and equipment to local food entrepreneurs, and our USDA inspected butchering operation is a keystone feature of the local food system.
Preservation - We preserve foods through a number of methods like pickling, fermentation, and dehydration.
Butchery - Our USDA inspected shop includes dry-aging whole loins, lacto-fermented dry-cured charcuterie, and artisan butchery.
Food Incubation - Providing a space for food entrepreneurs to work, create, experiment, and produce their products, without the heavy capital burden of building their own production facility, is one of our great passions. The barriers to entry for food creators are enormous, and we are proud to break down those barriers and provide entrepreneurs a way to catapult their products forward; without a heavy debt burden.
Harvest
Livestock harvest is a foundational element for the independence and solidarity of any local food system, and we are proud to offer this vital service to the community. Equipped with a dual stage cooling system, our carcasses cool at precisely the right pace to maximize the tenderness, flavor, and quality of the meat. Beef hangs for six days in our aging cooler before it is quartered and brought to our kitchen for butchering, dry-aging, and curing.
