Last year, Katchkie CSA delivered 130,000 pounds of vegetables to both offices and their community pickup locations.
Their innovation is a simple one: They sell their greens alive, still growing in trays so that there is no decay between the farm and the plate. Just snip, wash and eat.
Flying Pigs Farm’s frozen dough is entirely innocent of both trans-fats and machine handling, looking as lovely as if I’d raised the piglets and ground the wheat myself.
For everyone on your list who’s said, “Christmas is okay, but I wish I could eat the decorations.”
Here are our editors’ picks from Good Eggs to help inspire your trick or treating plans.
In response to the urgent need for organic and regenerative agriculture, the Natural Gourmet Institute offered its first certificate in sustainable farming this summer.
Absence makes the heart grow fonder, right?
Does your Instagram feed need a refresher? Here are our editors’ recommendations of ‘grammers to follow.
Karen Seiger, author of Markets of New York City, tells us where we should go to get some of the season’s best local food and drink.
Once a year, Mary Cleaver shutters shop so her whole staff — from serves and sous chefs to dishwashers and bookkeepers — can go back to the land, at least for the day.
Rob Stephenson shot gardens and farms with a large-format camera (you know, the kind with the giant hood that goes over the shooter’s head). The result is a gorgeous book featuring urban agriculture in all five boroughs.
At the corner of State and Pearl streets, a lush little one-acre plot sits quietly rimmed by a crosshatch bamboo fence and overseen in part by its plumed permanent resident: a wild turkey named Zelda.