We have evolved our farm significantly over the past 13 years, starting with 1 acre in 2006 to 50 acres today. We have experience with multiple marketing models including CSA and farmers markets, but have moved to selling 100% wholesale in recent years. We have built a value-added enterprise that is now 25% of the farm’s total revenue, and expect that to be a bigger part of the business moving forward since we’re building a commercial kitchen on the farm this year. We work with a variety of different produce buyers from distributors to box share programs to processors as well as grocery chains and local coops. We also supply chefs and restaurants and have a reputation for growing unusual items and for exceptional quality.
Farm description: We grow a wide range of specialty vegetables on 50 acres for stores and restaurants throughout New England and New York City. We also produce value-added products made with ingredients grown on the farm and our Good Food Award winning sriracha and salsa are available at stores nationwide. Every September we host Chilifest, a weekend-long hot pepper festival that is a celebration of all things spicy, and our love of food and community.
Products sold: Heirloom tomatoes, peppers (sweet and hot), eggplant, lettuce, salad greens, kale and collards, onions, herbs, carrots, beets, radishes, fennel, fava beans, cabbage, broccoli, bok choy, radicchio, zucchini, cucumbers, brussel sprouts, broccoli rabe, escarole, etc. We also sell sriracha and salsa we make with our own farm ingredients (peppers, tomatoes, tomatillos, onions)