Every stall is a real farm with a name, a place and a season. When you order, the money goes to them — not a warehouse.
Ada & Cole Ramsey Boulder Canyon, CO
Forty heirloom apple varieties and a tomato patch we treat like royalty. We pick at dawn, cool by noon, and your crate leaves the field the same day.
Marisol Vega Greenfield Hollow, VT
Forty grass-fed cows, one small creamery, zero shortcuts. Butter cultured for 18 hours, yogurt set in the jar it ships in.
Dana & Ike Foster Maryhill, OR
Three rotations behind us, a barn built by Ike's grandfather. Birds on fresh grass every day, processed humanely, butchered to order.
Priya Raman LeClaire, IA
Nine hives on a prairie of nine wildflower species. We spin small, cook preserves in copper, and cut flowers at dusk so they drink all night.
Theo Brandt Old Mill District, Columbus, OH
One wood-fired oven, a 60-year-old starter named Mabel, and a rule: nothing leaves the shelf that was baked more than a day ago.