The Michelin Guide CSA program in partnership with Norwich Meadows Farm will deliver boxes filled with the highest quality produce and pantry items from a selection of the following farms and artisanal businesses. As seasonality is a large part of the CSA business model, some farms and businesses may not be represented in each box.
This upstate farm boasts 180,000 square feet of soil under temperature-controlled greenhouses that produces certified-organic lettuces and baby root vegetables year-round.
12 acres of land are under cultivation at this petit Clinton Corners, NY farm. It was founded in 2014 by Tyler Dennis, an alumnus of the Blue Hill Stone Barns Agriculture Center, who grows a variety of vegetables and herbs.
Ardith Mae has a herd of about 60 goats on her animal-welfare approved farm in Columbia County. From their milk, she makes variety of French-style cheeses like chevre and feta.
Bread Alone has been baking bread in the Catskills since 1983. The family-owned bakery uses organic ingredients, and produces a wide variety of wood-fired, brick oven baked breads from everyday sliced loaves to brioche.
Owners Ethan Frisch and Ori Zohar are on a mission to source and sell the very best quality spices grown by small, sustainably-run farmers across the globe. Their portfolio has some of the most sought-after spices by chefs and home cooks alike.
This certified-organic family-owned farm in the Catskills was founded in 2000. The farm produces a variety of vegetables.
Martin’s Handmade Pretzels has been hand-twisting pretzels since 1935, and is one of the last dedicated pretzel bakeries in the country. Ingredients for the sourdough pretzels are sourced from small farms throughout the Northeast.
Mountain Sweet Berry FarmRoscoe, NY
Rick Bishop’s 35-acre farm in the Catskills has grown some of the region’s most coveted crops since the mid-80s. Bishop is known for his chef-request crops: once-obscure ingredients (like fingerling potatoes) requested by top chefs, which soon proliferated on NYC restaurant menus.
This 320-acre farm in Norwich, New York is certified organic and grows over 1,000 varieties of produce. Founded in the late 90s, the farm currently supplies New York’s top restaurants.
This 160-acre family-owned farm in New Jersey grows a variety of vegetables, herbs, and grains like corn and wheat, which is processed into flour.
This sixth-generation farm in Milford, New Jersey sits along the Delaware River. The farm cultivates everything from winter root vegetables to summer sun-ripened, Jersey tomatoes.
At one of the few water buffalo farms in the country, established in the early aughts, Courtney and Brian Foley make a variety of dairy products from buffalo mozzarella to labneh.
At She Wolf, naturally leavened breads are baked in a wood-burning oven. This Brooklyn-based bakery was born in 2009 in the kitchens of Roman’s restaurant in Clinton Hill and now sells baguettes, batards, and boules at greenmarkets across the city.
The grounds at this Pennsylvania farm boast over 21,000 trees primarily growing apples. The farm also produces various stone fruits, berries, and melons.
Owners Mary and Tim Tonjes produce a wide range of dairy products from creamline milk, yogurt, kefir, to a variety of fresh and aged cheeses from their grass-fed cows.
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