Good food, grown by people we know

We were tired of “fresh” produce that had spent three weeks in cold storage. So we did the simplest thing: drove out to the farms, shook some hands, and started carrying their harvest ourselves.

A decade on, we work with more than thirty local growers and makers — and the rule hasn’t changed. If it isn’t something we’d put on our own table that night, it doesn’t go on the shelf.