Within 60 miles
Our farm partners
We source from 12 farms within 60 miles of our kitchen. These are the five we work with most closely.
Sunnyside Farm
Tom and Linda Reyes
12 miles from our kitchen
Partners since 2019
Tom and Linda converted their conventional row crop operation to certified organic in 2015. They were the first farm we called when we opened, and they have never missed a delivery. Their edible flowers go on almost every plate we serve.
What they grow
Riverbend Organics
Maria Gonzalez
35 miles from our kitchen
Partners since 2021
Maria farms four acres along the Cosumnes River on land her family has worked for three generations. She texts us every Tuesday with what is ready to pick that week. Our kitchen plans around her message.
What they grow
Mercier Orchards
James Whitfield
52 miles from our kitchen
Partners since 2020
James grows stone fruit at 1,800 feet in the Sierra Nevada foothills. The elevation gives his peaches an intensity you cannot find at lower altitudes. Our summer galette exists entirely because of his harvest.
What they grow
Valley Gold Farms
The Nakamura Family
28 miles
Sweet corn, Dry beans, Winter squash, Sunflowers, Sorghum
Blue Heron Farm
Sofia and Andre Petit
60 miles
Culinary lavender, Lemon verbena, Chamomile, Herbs, Edible botanicals
We visit every farm before we put it on the menu. No exceptions.
If you want to know where a specific ingredient comes from, ask your server. They will know the answer.