F A R M H A P P E N I N G S
Shorts, QC, and Growing Pains
Our post-pandemic story can almost all be titled "Growing Pains." The amount of congratulatory remarks I often receive about our farm's apparent growth in chefs' circles, social media, etc. could be mistaken for growing too fast and unable to scale the same level of quality and availability. I find them extraordinarily gracious and am humbled by their compliments, but truthfully our current growing pains are merely symptoms of an inefficient and ineffective backend--as a matter of fact, the perfect subtitle to "Growing Pains" is "Hiring Woes and SOP's (Standard Operation Procedure)" :). Perhaps that's a pain point that hits too close to home for some of you, Chefs.
We've been hard at work correcting the availability gaps in some of our most beloved crops like Garlic Chive Blossoms, Acid Trip Tomatoes, Purple Alyssum, Flowering Pea Tendrils, and more by 1) hiring and restructuring a dedicated team over the past year; 2) building out clearer procedures, schedules, and an accountability system; and 3) gluing these together with an overhaul of the way we communicate across teams and individuals in order to build a thriving culture. The farming metaphor couldn't be more apt here as we put all our energy into what's not so visible happening under the surface: establish the strongest possible root system, the backend, then we have the support system to effectively build something to last for the ages above the surface, the frontend.
F E A T U R E D P R O D U C T S
All the floral and fruity qualities of the habanero pepper, without the burn. Habanadas require almost twice the time to grow as typical peppers do but they're worth the wait and pay you back with a lingering aroma in your mouth even half an hour nibbling on them.
Even the flowers of the cucumber plant tastes like cucumbers.
NOTE: These are packs of cuke flowers WITHOUT cucumbers attached.
Don’t let Roulette’s name fool you, as it is consistently a mild pepper with the floral qualities of habanero without the burn. It is similar to our Habanada pepper but a tad sweeter like orange bell peppers and much larger in size with thicker flesh.
Dreamy caramelizer with a deep sweetness reminiscent of sweet potatoes slow roasting in charcoal drum cans during cold Korean winters, but don't let the traditional season's use deter you: this is a versatile sweet potato fit for appetizers to mains to sweets, for winters to summers alike. Dense, creamy, and moist but not stringy like yams, with a unique burnished golden color when cooked.
T H E L I M I T E D C O L L E C T I O N
An assortment of things we grow for research, testing, or for plain fun.
Available for a limited time or until sold out.
B R O W S E B Y C O L L E C T I O N