5 Spoke Creamery
Alan Glutsoff and his wife Barbara started 5 Spoke Creamery to combine their passion for artisanal cave-aged cheese with their focus on sustainability. They purchased a 100 acre farm that they restored and which runs on 100% solar energy. On the farm they produce small batch, raw milk cheeses made from the milk of their own grass-fed dairy cows. 5 Spoke's cheeses are Kosher.
A. Bauer
A. Bauer’s has been family owned and operated since 1888, when August Bauer sold hand-crafted mustards from his shop in Queens, New York. August Bauer's sons delivered the spicy brown condiments to neighborhood delis throughout the Great Depression. Popularity soared in 1931 when A. Bauer's Mustard earned the gold medal at the International Fancy Food Exposition in Paris. In the new millennium, A. Bauer's Mustard continues to win high honors including first place at Food Distribution Magazine's Mustard Mania.
A&B American Style Condiments
Ariel Filman and Brian Ballan left their corporate jobs to pursue their dreams of opening a food business. In 2010, they formed A&B American Style Condiments with the goal of creating and developing sauces and condiments that contain only simple, fresh, and healthy ingredients. A&B does not use refined sugars and never will. Much like OurHarvest, A&B aims to educate their current and future customers about the foods they buy, and to show them that A&B American Style offers better, healthier, simpler alternatives. Their pepper sauces are famous – even being listed as one of Oprah’s Favorite Things!
Agbotic Farm
Agbotic Farm grows local and organic food in the world's most advanced soil greenhouses. We are deeply invested in advanced technology and building machine intelligence, so that our food is always (i) local, organic, fresh, and healthy, (ii) sustainably and transparently produced, and (iii) minimally processed and highly traceable.We are certified organic and certified by the USDA to utilize good agricultural practices.
Aintzia Farms
Aintzia Farms—located in Usurbil, just outside of San Sebastian—is run by Ibon Labaien and his father who are dedicated to sustainably growing and pickling organic piparra peppers.Alewife Farm
Based in Clinton Corners, NY, in Dutchess County, Alewife Farm was founded by Tyler Dennis in 2014. While an apprentice at Stone Barns, Tyler decided that he wanted to be a farmer and start his own farm. He found a piece of land that has a mix of Hoosic Gravelly Loam and Wappinger Loam - both are somewhat sandy and well drained - with two fields in production, one is nearly flat and the other is slightly sloped. He utilizes this land to grow a diverse range of vegetables and some herbs.
Andrew's Local Honey
A fourth generation beekeeper, Andrew Coté, the owner of Andrew's Local Honey, has been a pioneer in urban beekeeping. Andrew has hives all across the greater NY area from Westchester to the Waldorf Astoria in Midtown Manhattan. His raw honey has an incredible flavor that varies slightly with the seasons, depending on what is in bloom nearby. OurHarvest is excited to offer this allergy fighting local honey to our customers.
Andy's Orchard
The Mariani family has deep roots in the Santa Clara Valley. Joseph Mariani emigrated from Europe and settled here in the early 1930’s. Joseph, a long time vineyardist, was keenly aware of the importance of the site to growing quality fruit, and in 1957 found and purchased the present orchard location, a sunny south-facing slope with well drained alluvial soil, free of spring frosts, with ample water for irrigation. Here, in this warm coastal valley, tempered by the cooling influence of the Pacific, he and his family set out to grow some of the finest fruit in a region already known for the quality of its agricultural products.Andy is continuing his father’s tradition of growing fruits of distinction including heirloom and specialty varieties. One notable food writer, who has visited both our little orchard and the tiny vineyard in France known for its rare and great vintage, has acclaimed our orchard the Chateau Petrus of stone fruit.Andy's Orchard uses Integrated Pest Management, which utilizes many organically approved pest and disease controls. Andy's is an enterprise engaged in artisanal fruit growing. This essentially is the hands-on approach used by small growers who have not succumbed to the temptations of mass-producing their fruit and instead have opted to grow fruit that is often of higher quality, flavor and nutritive value - in a sustainable way. Their fruit is also tree-ripened since most fruit improves tremendously in sugar content, flavor and nutritional value that last few days before harvest. For more reading about Andy's growing practices and his explanation of organic vs. non-organic farming, click here.
Animal Farm
Animal Farm is a small, licensed dairy and farmstead creamery located in Orwell, VT. They have been producing handmade butter from grass-fed Jersey cows for ten years, and recently expanded their facility to bottle their own buttermilk, straight from the churn. Their commitment is, first and foremost, to cow comfort and well-being. From this foundation, they create delicious, high-quality dairy products using small-scale techniques. This allows them to produce food that tastes as it was meant to be — butter that is rich in mouth-feel, fragrant on the nose, and changes with the seasons, as well as buttermilk that is light and tangy with butter flecks that melt in your mouth.
Ardith Mae Farm
Started in January 2006, Ardith Mae Farm is part of the new breed of NY state artisanal cheesemakers. With a herd of 35 goats, Ardith Mae makes a variety of French-style cheeses that are carefully handcrafted from beginning to end. Ardith Mae is Animal Welfare Approved, and all of their products are all-natural. Their honey lavender chevre is absolutely irresistible!
Arethusa Farm
Arethusa Farm is home to over 300 of the world's finest purebred dairy cows. Located in the rolling pastures of Litchfield Hills, Arethusa Farm believes in cow comfort, and provides wide open barns, tunnel ventilation, stall mattresses, comfy bedding, and quality feed to all of its Jersey, Holstein and Brown Swiss cows. The company's slogan says it all: “Great milk comes from great cows, and great cows come from Arethusa.”
Ark Foods
Ark Foods' mission is to stimulate your taste buds and your mind by providing unique and delicious produce to everyone, everywhere, at affordable prices. From shishito peppers to sweet habaneros, their goal is to focus on small, sustainable crops of the highest quality. Based in Brooklyn, and with greenhouses on Long Island, Florida, and North Carolina, they are able to provide an array of specialty, non-GMO produce all year long.
Auria's Malaysian Kitchen
Auria was born and raised in a tiny town called Seremban in Malaysia. She grew up surrounded by the delicious cuisine of her homeland and soaked up the diverse culinary inspiration that reflected the multi-ethnic makeup of the people of Malaysia. In her mother’s kitchen, she learned how to cook the sumptuous curries, delectable noodle dishes, and various exquisite meat and seafood preparations with Chinese, Indian, Malay and Portuguese influences. Over time, she mastered the use of the plethora of Southeast Asian spices and herbs – fenugreek and brown mustard in seafood and vegetable dishes; cinnamon, cardamom and cloves in meat dishes; galangal, fennel and fresh turmeric to flavor sauces and marinades.She came to the US in the early 90s to continue her music studies at Berklee College of Music. While living in the college dorms, she would regularly cook Malaysian meals for her friends who had grown tired of the same old, same old at the college cafeteria. In 2011, Auria created an underground supper club series. She hosted up to 20 people at a time in her home, where she cooked all her favorite dishes, keeping faithful to her mother’s recipes and methods. Word quickly spread among Brooklyn foodies looking for a deeper, more authentic dining experience. At the Malaysian Winter Market at Bryant Park in February 2012, Auria’s booth had a line out the doors of the heated tents and all the way to the entrance of the park. In 2013, Auria launched Auria’s Malaysian Kitchen with the goal of making Malaysian food available to the American public. Her delicious products are made with the finest all-natural ingredients.
Baer's Best Beans
For over 25 years Baer's Beans has been growing dry beans, mostly heirloom varieties that have grown in the Northeast since colonial days. These types include Jacob’s Cattle, Yellow Eye, Soldier and others. Dry beans originated in Central America, and as with other staple crops such as corn and potatoes, were brought here by Native Americans.These days only a few New England farms still produce dry beans, most of them small operations in Central Maine. Farmer Charley Baer learned to grow beans in this region, and at the same time began collecting unique local varieties from farmers that had been growing them for generations. These days many of these beans are rarely if ever seen in markets. Baer's Beans produces around 20 varieties of heirloom and specialty beans each year. As a small farm they can harvest each type at peak maturity and quality. After the drying process is complete in the barn, the crop is cleaned with conventional screening machines followed by state of the art gravity separation. One final time consuming step we take with the beans is to use 100 year old hand grading machines to do final QC. This results in a top quality product far better than commercial grades. Their crop is always fresh harvest and cooks quickly, without the need for presoaking.Bahia De La Concha
Founded by Iñaki Pascual, who developed a deep love of fish and fishing since childhood, Bahía De La Concha has obsessively pursued quality in the preparation of canned and semi-preserved fish and seafood. As a company, they have been singularly focused on looking for better sustainable raw materials, new presentations and new processes more respectful with the flavors and textures of seafood products.
Balakian Farms
Amber Balakian’s great-grandfather, an immigrant from Armenia, first planted a vineyard in Reedley more than 80 years ago. Her grandfather, John Balakian, was born and raised on the property. In 1999, they began planting heirloom tomatoes and other crops in an effort to expand their produce selection. The farm now also produces sauces with their excess tomatoes. About 10 years ago, the Balakians began switching to organic practices in response to health concerns and market demand. At Balakian Farms, employees are considered the most important asset in their business. The Balakians are committed to the farm not just as an occupation but also as a way of life.Basin Farm
Basin Farm is located in the Connecticut River valley in Vermont. We grow a variety of vegetables and some berries, grow a variety of grains and make hay. We are a certified organic farm and strive to produce quality food.All produce grown by Basin Farm is certified organic by the Northeast Organic Farming Association of Vermont (NOFA-VT).
Battenkill Creamery
Donald and Seth McEachron’s family has been dairy farming in the Battenkill Valley region of Upstate, NY for more than a century. Their great-great grandfather began milking cows just up the valley from their current farm in 1902. Their farm has steadily grown from 12 cows when their grandfather took over to our current size of 350 cows. Their herd consists of Holsteins, Jerseys and Holstein-Jersey crossbreeds. After setting up their own bottling facility on their farm, Battenkill's milk goes from their cows to their bottles in less than eight hours! All of their milk is all-natural and free of pesticides, insecticides, and artificial growth hormones.
Beck Grove
We are a small, family owned farm in Fallbrook, California, located in the northern most part of San Diego County. We are a certified biodynamic, organic grove and we lovingly tend to more than 2,000 exotic citrus fruit trees and specialty herbs.
Bedrock Bakers
As avid supporters of the Paleo lifestyle and parents to gluten free children, founder Steven Friedman’s family has had a clean and healthy diet for years. However, they were consistently disappointed with the lack of tasty Paleo and gluten free baked goods on the market. While on a family vacation they were introduced to cassava flour and its power to make outstanding bread, bagels, chips, and more. After endless research and lots of inspiration, their Pagel (a Paleo friendly bagel) was born! It was love at first taste for their friends and family who encouraged them to turn this awesome product into a business.
Ben's Cheese Planet
A New York City dairy icon, Ben's Cheese originated on the Lower East Side of Manhattan alongside other fabled Jewish food institutions like Yonah Schimmel Knish Bakery, Russ and Daughters Appetizing, and Gus' Pickles. The original owner, Ben Gorodinsky, crafted delicious cream cheese, pot cheese, and other fresh cheese delicacies popular with neighborhood residents. In 1970, Ben sold to an Orthodox Jewish family who operated the business in its Houston Street storefront until 2007. The Friedman family then moved the business upstate New York to expand their production capacity where they have continued to produce what is to us, the best cream cheese money can buy.
Bernard Ranches
Vince and Vicki Bernard bought their first citrus grove in the early eighties. They pride themselves on the flavor and sweetness of their fruit, which they attribute to the combination of their rich soil and suitable southern California climate. The farm uses all natural growing and planting processes. They closely monitor the water needs of the trees, use beneficial insects to control pests, use seaweed and mulch to balance nutrients. They also believe in placing flavor ahead of appearance and pick breeds that produce only the most delicious fruit.
Beth's Farm Kitchen
Founded in 1981 in an 1850s farmhouse, Beth’s Farm Kitchen started with a simple dream: to make delicious, fresh jams and chutneys for ordinary people to enjoy. Boy, have they succeeded! Over three decades later – with 90 different jam varieties – this Hudson Valley producer makes some of the best products you can find. Curious about how they do it? BFK purchases fresh local and regional fruit, and at peak ripeness, the products are prepared, cooked, and blended in the same farmhouse in which the business started over three decades ago. Handled with care by a team affectionately known as “The Crew,” these tasty jams, chutneys and marmalades need to be in your cupboard!
Bien Cuit
Bien Cuit, meaning “well done” in French, has a double meaning. It refers to both the style of our baked goods as well as our intention to be at the top of our performance in business and community.All Bien Cuit products are mixed in small batches and shaped by hand to ensure a consistent product of the highest quality. Our dough is slow fermented for 16 to 68 hours depending on the type of bread, which creates a balanced acidity and aromatic flavor profile. After fermentation, our loaves are baked dark (a style the French call bien cuit) to ensure maximum caramelization and a sturdy crust.Bien Cuit is committed to sourcing practices that support farmers and regenerate the landscape. We use flour from small, regional mills whenever we can, and are working to build the networks and distribution channels that make local grain agriculture possible.
Big Yellow Sun at Keith's Farm
In 1986, Keith Stewart left the daily grind of his corporate life to start an organic farm in upstate New York. Amateur and professional chefs alike can be thankful for Keith's switch as his produce is considered among New York's best. Now retired, farmers Joshua and Lisa have started Big Yellow Sun growing on the same land. Joshua worked for Keith for seven years, and will be using everything he learned to continue to bring New Yorkers the very finest organic produce.
Bija Bhar
Bija Bhar makes tasty and innovative organic superfood products that address modern needs with nutritional wisdom from around the world. Their snacks and beverages bridge the divide between healthy & tasty! Bija is Sanskrit for seed or the root/source of things. A well balanced, nutritious diet is critical but can be difficult to manage. The nutrient rich ingredients in all of Bija Bhar's convenient, healthy, and delicious products can help fulfill all the potential in our busy lives. At Bija Bhar, they believe that when you use quality ingredients in balance, the results should be delicious. All their products are handmade in small batches in Brooklyn, NY.
Black & Bolyard
In 2011, Andrew Black and Eric Bolyard met while cooking side-by-side at the famed Eleven Madison Park in New York City. The two cooks quickly discovered a common ground in both sophisticated flavors and unwavering standards. Inspired by the nostalgic act of butter slowly toasting on the stoves of professional kitchens, they launched Black & Bolyard, which strives to bring captivating flavors and scents to the home. They cook and infuse Grassfed, Non-GMO butter sourced from a single farm in upstate New York. Their process transforms whole butter into a more complex and rich browned butter - a deeply toasted version of its original form. They take pride in utilizing outstanding ingredients to craft delicious, versatile, and unique products.
Black Horse Farms
Black Horse Farms' Historic 1864 Remodeled Barn is home to their Gourmet Foods, Bakery, Gifts and our Fresh Produce Farm Market. Their homegrown produce, especially tomatoes and sweet corn are famous throughout the area. The produce is grown on 800 acres of their family farm, which is located in the Hudson Valley.
Blank Slate Kitchen
Blank Slate Kitchen is a Brooklyn-based company that crafts small batch products for food and drink enthusiasts with the very best ingredients. The goal is for home cooks to explore, develop and realize their own kitchen creativity. When at all possible, Blank Slate uses organic and fair trade sources. Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex maintains that happiness with frequent travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
Bohana
Popped Water Lily seeds have been an Ayurvedic superfood for centuries. Ayurveda is a holistic mind body life-science that believes that every individual is unique and no one lifestyle works for everyone. The foundation is based on listening to your body and doing what works for you. Water Lily seeds, are one of the most prescribed seeds in Ayurveda because of their neutral character making them beneficial for all body types.Bohana's popped Water Lily seeds are grown in a farm in Bihar, India. Their relationship with their farmers, commitment to fair wages, ethical and sustainable harvesting, and fully collaborative supply chain allows them to source the highest quality ingredients. The cultivation of lily seeds doesn’t destroy the ecosystem, the whole cycle is sustainable, seasonal and naturally occurring.Boundbrook Farm
Erik Andrus had dreamed from a young age of being a farmer, and, as a soon-to-be father, he bought a piece of Champlain Valley bottomland with his new wife, Erica. Erik always enjoyed cereals, both aesthetically and as food and found particular meaning in how traditional agricultural communities rally around the life cycle of a locally important crop. The lot they bought featured flat topography meaning excess water took an awful long time to go away. After a few years of trying and, mostly failing, to grow wheat and barley, Erik and Erica Andrus realized that they would need to find a new use for their large, wet farmstead in Ferrisburgh, Vermont.In 2010, they heard about the work of Takeshi and Linda Akaogi, who had been running trials of Japanese rice varieties in Westminster West, Vermont. Having lived in Northern Japan for a while, Erik knew rice was grown in Hokkaido, which has a similar climate to Vermont. Today, they have 5.5 acres of irrigated rice paddies in the heart of the farm and at work on further expansion. They manage weeds and fertility using a method known as "aigamo," or "duck and rice farming" in Japan. Young ducklings are introduced into the newly-transplanted rice fields where they eat and trample weed competition. They don't harm the rice plants because the leaves are high in silica and are unpalatable to ducks. This is a fascinating multifaceted method they are constantly refining.They also have a small drying and milling facility and do all their own processing, using specialized machinery imported from Japan. All of their rice varieties are Northern Japanese short grain rice suitable for sushi or general table use.
Bowery Farming
Bowery Farming is a modern, indoor, hydroponic farm based out of Kearny, NJ. Bowery combines the benefits of the best local farms with advances made possible by technology to grow produce you can feel good about eating. Grown 100x more productively on the same footprint of land as a traditional farm while using 95% less water and zero-pesticides, Bowery is able to deliver delicious, non-GMO leafy greens year round within days of harvest.
Breezy Hill Orchard
For the past 25 years, Elizabeth Ryan has owned and operated Breezy Hill Orchard & Cider Mill in New York’s historic Hudson Valley. Breezy Hill proudly grows more than 100 varieties of different fruits, and its fresh products have been featured in Martha Stewart Living, Gourmet, Home & Garden, and other prestigious publications.Breezy Hill is certified in the Eco Apple program and values the health of the environment just as much as it values its fresh, richly flavored fruits. A proud supporter of the local economy and a consistent supplier of quality products, you simply need to taste their fruits to appreciate what a great orchard is all about!
Bridgeman Hill Farm / Oak Knoll Farm
Goat farming expert Ryan Andrus and his wife, Annie Rowden, purchased an old dairy up the road from Jasper Hill Creamery and partnered with Jasper Hill to create Bridgman Hill Farm, the new source of goat’s milk for the Jasper Hill Cheeses. To start this venture, Ryan and Annie took on the herd of goats from Oak Knoll Dairy, whose owners were retiring. As part of this amazing partnership, Ryan and Annie would be producing goat's milk to be bottled and sold, as well as for a whole new line of goat's milk cheeses from Jasper Hill. Their rich milk is bottled right on the farm.
Briermere Farms
The McCombe family has farmed this beautiful 200+ acre plot of land on Long Island's East End for more than 50 years. While many people know Briermere for the fantastic homemade pies they sell only at their farm stand (we recommend visiting), the fruit that goes into the pies is just as noteworthy. After all, a pie is only as good as its ingredients. OurHarvest is proud to offer fine fruit and berries grown by the McCombe family.
Brigade Kitchen
Brigade Kitchen was founded in 2017 with a simple objective: give home chefs the high-quality tools they need at a fair price. Brother & Sister founding Team, Shane & Josephine Finnegan found themselves constantly frustrated with the options available when cooking at home. Either you go cheap, and fully anticipate tossing the cookware in a few months, or you make some financially irresponsible decisions in kitchen specialty stores (which we don’t recommend). Brigade is the happy medium. We work directly with some of the best and most experienced manufacturers in the world, cutting out the middlemen and allowing us to provide you with the same premium products you would find in kitchen specialty stores but at half the price!!
BRINS Jam & Marmalade
BRINS is a small company inspired by founder Candice Ross' Louisana based family. Her jams and marmalade take cues from the south and pack incredible flavors. The recipes are simple, and use all-natural ingredients free of artificial additives or preservatives. All of her products are made in small batches in Crown Heights, Brooklyn.Brookford Farm
Brookford Farm is situated along the banks of the Merrimack River in Canterbury, NH. Brookford practices diversified farming, whereby organic farming methods, crop rotation, and mixed use with grazing animals help to restore and optimize soil fertility.All produce grown by Brookford Farm is certified organic.
Brooklyn Cured
Brooklyn Cured makes small-batch charcuterie using sustainable meat and fine-dining technique, with a bit of Brooklyn swagger thrown in for good measure. They make sausages, smoked meats, and classic charcuterie using meat raised with no antibiotics from farms that they trust. Their commitment to flavor shows in our other ingredients as well—we use fresh herbs, fresh produce, wine, and freshly ground spices to make our products taste like food in a great restaurant. Brooklyn native Scott Bridi founded the company in 2010 when he set up a stand at New Amsterdam Market. He has years of experience cooking in restaurants and making charcuterie in New York, most notably at Gramercy Tavern and Marlow and Daughters butcher shop.
Brooklyn Delhi
Inspired by India's time-honored culinary traditions, Brooklyn Delhi condiments make it easy to bring vibrant and exciting flavors to every bite. Our first line of products focuses on an Indian pantry staple called achaar, sometimes referred to as Indian pickle. Achaar is a flavor-packed condiment made from vegetables & fruits, aromatic spices and chili peppers.
Brooklyn Whatever
Not too long ago Rachel, the mom, was unemployed and Abe, the son, couldn't find the right job. The universe spoke quietly at first, then more loudly urging them to become partners and make food that makes people happy. They said it couldn't work, a mom and her son working together. They set out on a path that was bumpy at first, but as time went on it got smoother. Rachel and Abe work side by side day in and day out producing the products, going to street fairs, creating the logo, branding, labels, and of course selling the product and shipping it out. Brooklyn Whatever was born on a dream to offer the highest quality Shnacks to you, the customer. A mom and son built a business from scratch, have found their purpose and are so grateful to have each other to try something totally different. A true family business expanding everyday as Rachel and Abe grow from being a mom and son to business partners blessed with a direction and purpose, committed to delicious, environmentally conscious products.
Bruce Cost
Bruce Cost, a twice nominated Best Chef in California, came to be a food entrepreneur only after careers in writing and cooking. In 1984, he published his first book, Ginger East to West, which showcased the ginger root in all its forms, including a history of the origin of ginger ale. He later debuted his own ginger ale recipe at Monsoon, a high-end Asian restaurant in San Francisco, where it quickly received rave reviews. In 1995, Bruce moved to Chicago to start a new Asian restaurant, and brought his fresh ginger ale recipe with him. Handmade on the premises of 11 restaurants, it became a signature item that has since sold an estimated 3 million drinks, outselling all soft drinks.Finally, 14 restaurants later and after selling over 4 million glasses, he bottled his all-fresh ginger product under his name with his partners Joseph and Terry Tang in Brooklyn, NY.
BuckWHAT!
BuckWHAT Noshes are made with the amazing buckwheat seed and absolutely no added sugar. Despite its name, buckwheat is gluten free. It has protein, fiber, and is low on the glycemic scale, so it will keep you feeling full. Snacking -- or noshing as we call it -- should be satisfying, delicious and nutritious. As a mid-morning crave, a pre-work out energy boost, or an afternoon treat, our Noshes are the perfect snack.
Bulich Mushroom Farm
Bulich Mushroom Farm has been in operation for 69 years, and Mike and Joe have been farming their entire lives. They are one of the last remaining large mushroom farms in New York State. They bring in compost/manure for their growing medium, which is spread on beds in their dark, temperature-controlled mushroom houses. The beds are given a 140-degree pressurized steam bath in order to moisten the organic matter. Once cooled, the beds are seeded with mushroom spores and topped with peat moss a few weeks later. Each planting yields 4 harvests. They plant many successions of each variety, so they always have a constant supply, as most mushrooms take typically 3-5 weeks to develop. They do not use any chemical fertilizers or pesticides, as all of their items are organically grown.
Burlap & Barrel
Burlap & Barrel sources single-origin, beautiful spices directly from artisan farms around the world. We build new supply chains from farms that have never exported to the US before, paying our partner farmers better prices for the highest quality spices available. Our unique sourcing model helps us source spices that are not otherwise available in the United States, and directly support smallholder farmers around the world. Many of our spices are organically grown. They are harvested by hand, dried naturally and transported whole to preserve freshness. Unlike most commodity spices, all of our spices are non-irradiated and naturally free of gluten, allergens and any additives, colorings, anti-caking agents and other fillers.Byrdfood
Byrdfood was founded by Sue Zhou, who was frustrated that the entire “healthy” snack aisle was filled with options that often had as much sugar as cookies. She created this savory twist on granola as a snack that didn’t sacrifice taste for nutrition! Byrdfood has all the plant based nutrients, but none of the added sugar - it’s a new way to stay fueled throughout your day!Cabrillo Farms
Cabrillo Farms is a third-generation family farm located in Moss Beach, California. The farm has been in existence since the 1930s and grows Brussels sprouts, English peas, artichokes, fava beans and pumpkins.
Caffe Panna
Caffe Panna is a neighborhood ice cream shop and coffee bar in Manhattan's Gramercy Park, proudly scooping their own ice cream. Each day they offer ten flavors - five staples and five that are chosen based on what's inspiring the kitchen at that particular moment. They churn every ice cream flavor onsite daily. Ingredients for their fruit swirls are sourced from our neighbors at the Union Square Greenmarket. Specialty ingredients of the highest quality come from Italy, including pistachios from Sicily and hazelnuts from Piemonte, and you can taste the difference! All our ice cream mix-ins are lovingly made in the Caffe Panna kitchen. Caffe Panna is inspired by the cafes and gelato shops of Rome, which are ubiquitous part of daily life in the eternal city and serve everyone from bambini to nonnas. Their goal is to bring that same welcoming spirit and all-day accessibility to the heart of New York City, with an emphasis on delicious ice cream that marries elements of both Italian and American traditions. Founder Hallie Meyer is a lifelong ice cream lover who has cooked in Southern Italy, at the Rome Sustainable Food Project and in renowned Roman gelateria. During her time working in and visiting Rome, she has tried all the panna the city has to offer. Hallie first started selling her ice cream at a popup in the South Bronx called Tripla Panna ("triple cream" in Italian, a nickname given to her by a favorite gelateria in Rome thanks to her fondness for ordering extra panna).
Calkins Creamery
For more than 125 years and five generations, the Bryant Family has farmed the lands of Wayne County, PA. It is this sense of place that drew Emily Bryant and her husband, Jay Montgomery, back to Wayne County, with an idea to help the family farm prosper. While living in Bakersfield, California, the couple had developed an interest in using farm fresh milk to produce artisan cheeses. In California, Jay gained experience at an ice cream manufacturing company, and Emily, who had worked at the Penn State University Creamery as a food science undergraduate, took a cheese-making course at Cal-Poly University. Ultimately, Jay and Emily decided they could successfully fuse their creativity, their business savvy, and their desire to help the family farm; and launched Calkins Creamery. Their closed herd of Holstein cows are totally comfortable grazing on the farm, and as a result produce more milk that is higher in butterfat resulting in rich, delicious cheeses.Campo Rosso Farm
Chris Field and Jessi Okamoto, the owners of Campo Rosso Farm in Gilbertsville, PA, are dedicated to growing some of the most beautiful and interesting varieties of produce you can find. Their absolutely stunning chicories, carrots, and more are so fantastic, chefs practically fight over the goods. While not certified organic, all their produce is grown to organic standards. We are extremely excited to be sharing their farm's best with you.Caputo Brothers Creamery
Deciding on their honeymoon to quit their Fortune 500 jobs, David and Rynn Caputo attended culinary school in Calabria, Italy for four months. After traveling across all twenty regions of Italy, they knew they were destined to make their culinary passion their life’s work. Upon returning to the States and recognizing the void of cheeses they had grown to love, the idea for a creamery was born, and aptly named after their sons, Giovanni and Matteo Caputo—The Caputo Brothers. Caputo Brothers Creamery, based in Spring Grove, Pennsylvania, has produced handcrafted, authentic Italian cheeses since 2011. Caputo Brothers Creamery uses only Animal Welfare Approved, non-GMO feed, pasture-based milk from local, family-owned dairy farms. They are committed to paying a fair price to farmers for the high quality milk they produce!
Cascun Farm
Located in Greene, New York, Cascun Farm sits on 125 picturesque acres of rolling pasture ideally suited for farming. A family-owned and operated business, this upstate farm prides itself on raising animals that meet the highest standards of quality and consistency – without ever using antibiotics or hormones. Try their fresh, all-natural poultry products that are served in some of the finest restaurants in New York City; you’ll see what all the fuss is about!
Casella's Salumi
Cesare Casella is best known as the chef with the rosemary. He is rarely without a small bouquet springing from his pocket, a signature that reflects his dedication to his herb-inflected cuisine, fresh ingredients and his childhood in the Tuscan countryside where rosemary grew wild, and his family ran a small trattoria, called Vipore.
Casey's Krunch
After a diagnosis of a gluten allergy, founder Casey's Katherine Kehoe took control of her "new" eating lifestyle and began to re-create all of the delicious foods she once was able to enjoy. The one product that she found to be the most versatile and convenient for her busy and healthy lifestyle was GRANOLA! Whether it be breakfast with berries, a snack in between work meetings, a savior on long plane rides, a post work out snack or even a late night treat on the couch, granola was the go to food! Casey's Krunch was born from the realization that aside from her homemade granola, there wasn’t a high quality, premium granola brand that could conform to the multiple facets of an active lifestyle.
Catskill Provisions
Catskill Provisions sources and creates local, all-natural handcrafted products that are honey and maple syrup based in NY. They never use preservatives, artificial colors or corn syrup. At Catskill Provisions, 100% New York State raw honey is the common ingredient in their all-natural food products, from chocolate truffles and sauces to mixes and marinades to rubs and cocktail rimmers.
Central Valley Farm
Central Valley Farm was founded in 1948 by Isaac T. Huff. The farm is located on the same property now as it was then in beautiful Bethlehem Township in Hunterdon County NJ. The Huff family has been farming in the area for over 100 years. Isaac started Central Valley Farm as a dairy farm and eventually his son, James Huff, took over for him. Today the farm is being run by 3rd generation, Edward Huff, and 4th generation, Brian Huff. While Central Valley Farm is still a dairy farm, and carries dairy products, we have also expanded our farm to include a full line of produce, herbs, and cut flowers. Central Valley Farm also raises grass feed cows for ground beef and laying chickens for farm fresh brown eggs.
Chalait Matcha
Chalait is a purveyor of fine Japanese matcha green tea. Our goal is to share our passion for matcha and make this remarkable tea more palatable to the western world.
cHarissa
Earl Fultz is from Montana and his wife Gloria was born in Morocco. Gloria tamed the fiery spices of her native land so their children could enjoy the flavors of Moroccan cuisine on their favorite American foods. The result was cHarissa, a family recipe for 50 years. Although often urged to sell their spice, it was only as Gloria’s health declined that the couple agreed. Earl hoped it would be a diversion for her; she thought it might help Earl fill the void when she passed. At 89, Earl began selling cHarissa at farmers markets with immediate success. While Gloria died, part of the profits go to support social causes she championed. And Gloria was right: cHarissa helped fill the void for Earl, but only partially.Charlito's Cocina
Founded in 2011, Charlito's Cocina aims to explore and utilize the rich gastronomic traditions used to preserve food prior to the days of refrigeration and freezers. It is in the spirit of this robust tradition that we strive to create delicious, shelf stable foods using the cleanest, most well-raised ingredients possible.Because the curing of meat plays such a prominent role in the tradition of food preservation, it is one of our primary focuses. We derive our influence in this category primarily from the curing traditions of Spain, while striving, one product at a time, to distinguish a style that is uniquely our own. All the meat we use is 100% pasture raised, heritage breed pork. The salt we use is all hand harvested fleur de sel.Cherry Lane Farms
Cherry Lane Farms, located in Bridgeton, NJ, has been family owned and operated for over 40 years. Started by Ray Dare who ran the farm with his wife Suzy Dare who he met several years after the launch, has since passed so Suzy has continued the operation. She has shifted many of the responsibilities to the next generation. Lewis DiPietro, her son, along with several of her children and workers now run the farm. The 75 acre farm uses Organic fertilizer and tries to use as little pesticides and synthetics as possible.
City Saucery
Based in New York City, the co-founders, Jorge and Michael joined forces with Michael's mom, 'Nonna' Carolina and founded Spicy 'n Sweet in 2011. Inspired by Nonna's native Calabria, Italy, and following in the artisanal Mediterranean tradition, they handcraft all their sauces in small batches to ensure the highest quality with ingredients and flavor, sourcing locally, regionally (and seasonally) from NYC/NJ farms and our very own organic urban garden. Bonus that City Saucery also partners with our supplier, Gotham Greens for the sustainable basil in their sauces. This traditional approach to cooking is what Nonna knows and it's what we are jarring. The way tomato sauce should taste!With growth, naturally comes change. As of January 2014, we've rebranded to City Saucery, a name we strongly feel better describes us as the go-to place for unique, delicious and healthy sauces for the discerning palate.City Saucery has been awarded the Snail of Approval by Slow Food NYC for their contributions to the quality, authenticity and sustainability of the food supply of the City of New York.
Coach Farm
Our farm is located in a small Hudson Valley village, just two hours outside of New York City. We have, at present count over 900 French Alpine dairy goats, born and raised on our farm.
Coastal Craft Kombucha
Founded in 2015, after many years of successful homebrewing, Coastal Craft Kombucha was launched with the belief that your body feels its best when it's given the best. This is why all of their kombuchas are made with organic teas, herbs, spices, and are blended with the perfect amount of fresh pressed juices. Produced on Long Island, Coastal Craft’s kombuchas aren't just healthy, they are super delicious.
Cobb Hill Farm
Cobb Hill Cheese has been handcrafting 2 types of farmstead artisan cheese, for 16 years on the farm in Hartland, Vermont. Every batch of cheese is made from fresh milk every other day. Cedar Mountain Farm's jersey cows provide a rich milk which imparts a delicious, nutty flavor to the cheese. Our cheese makers follow the age-old process of heating milk, adding lactic bacteria and vegetable rennet, hand stirring the curd, hooping and pressing.Columbia River
The Columbia River in the Pacific Northwest is known for having some of the finest, wild caught salmon in the world. Depending on the time of year Chinook (King), Coho, and Sockeye could be caught and available to our customers. 
Common Good
Common Good products are made with gentle, plant-based ingredients and scented with 100% pure essential oils. They have developed green, biodegradable formulas that are Leaping Bunny certified (cruelty-free) and safe around kids and pets. In addition to smelling amazing and being safe for all, Common Good plant-based products are hardworking - requiring only a little product for deep cleans.Conservas La Brujula
La Brújula translates to The Compass, which is fitting for a producer with a strong guiding principle to preserve the best of the sea. They have rigorous standards for selecting raw materials of the Galician and the Cantabrian rivers and seas in Spain. Their fish and seafood are carefully handled with an exacting artisanal process and the incorporation of the latest technologies only when necessary to preserve the freshness, and with it, the aromas and flavors of the sea. La Brújula does not use preservatives, dyes, or bleaches, and maintains strict quality controls throughout the manufacturing process. They also seek to protect marine biodiversity by defending responsible and selective fishing methods.
Consider Bardwell Farm
Spanning the rolling hills of Vermont's Champlain Valley and easternmost Washington County, New York, 300-acre Consider Bardwell Farm was the first cheese-making co-op in Vermont. It was founded in 1864 by Consider Stebbins Bardwell. A century later, Angela Miller and Russell Glover are revitalizing the tradition with goat milk from their herd of Oberhaslis and cow milk from our two neighbor farm partners— the Brooks and the Browes. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. All of Consider Bardwell's cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in their cheese making, and all of their cheeses are aged on the farm in their extensive system of caves.
Coop's MicroCreamery
Once upon a time, Marc “Coop” Cooper was an Electrical Engineer and Hospital Administrator who decided to learn how to make super premium ice cream. After owning and operating two popular retail ice cream shops for 25 years, Coop set out to create his own brand of handmade ice cream and products in Spring 2009, and COOP's MicroCreamery was born. Wanting to keep his staff busy in the off-season, Marc started playing around with a hot fudge recipe. The resulting concoction became so popular that in 2011, the hot fudge production split off from the ice cream to become its own business. At COOP's, we make the best specialty desserts we can, using only the finest ingredients available from suppliers we know--never anything unpronounceable. Our products are all made from scratch in small batches: on every jar you'll find the initials of the person who made it.Cowbella
Our cows are our family, and family is at the heart of everything we do. On our over 200 year old Danforth Jersey Farm that's been in our family for 7 generations, they graze 70 acres of our Catskills pastures. We turn their milk into our Cowbella products at our farmstead creamery.The life we give our cows of open pasture, sunshine, and fresh air makes all the difference in our products. 
Crimson & Clove
Alicia and Kevin, dedicated travelers, foodies, and cooks, decided to pursue their love of food and exotic flavors by starting Crimson & Clove, a Long Island based spice blender. Crimson and Clove both hand packs spices and creates their own unique and delicious spice blends. They never use any chemicals, flow agents or fillers so you can rest assured that you are getting 100% pure spice. They are constantly coming up with new recipes and trying out new blends because most great things in the kitchen come from a little experimentation.
Crown Finish Caves
Crown Finish Caves is a cheese aging facility located in an 1850's lagering tunnel thirty feet below the street in Crown Heights, Brooklyn. Located in the historic former Nassau Brewery building in Crown Heights, their caves stay at approximately 50 degrees fahrenheit year round, which is the perfect temperature for aging cheese. Crown Finish Caves doesn’t actually produce cheese, but rather just ages it in a centuries old practice called “affinage.” They receive young cheese from local, artisan producers, with most of their selections arriving from within 250 miles of NYC. Cheeses are then ripened in the ideal conditions of their historic tunnels. At full capacity, their main tunnel holds 22,000 pounds of cheese, and it's almost full!
Crumbolicious
Our signature creation is the Classic Crumb Cake. Made from an old family recipe and baked with love, this cake was Mom's specialty. If there was a family gathering, you can be sure her crumb cake was going to be there. We've kept Mom's recipe that brought a smile to everyone's face for so many years, and then we added delicious flavors and toppings to create our own unique goodies. We bake these scrumptious cakes, cookies, & brownies using only the best ingredients. You won't find any preservatives in our Crumb Cakes, cookies or brownies so you get an all-natural, tasty treat with every order.We put a little bit of love in every bite, just like Mom did!
Crystal Hollow Farm
Crystal Hollow Farm is set on a scenic landscape in the peaceful countryside of central Pennsylvania. A former organic dairy farm, Crystal Hollow produces top-quality, grass-fed and pastured beef and pork. Crystal Hollow prides themselves on humanely raising their animals with no antibiotics, hormones, or chemicals, and give their animals ample access to open pasture where they harvest their own feed. In season, Crystal Hollow also offers organically grown produce. OurHarvest is proud to offer their products to our customers!Cupped Desserts
Cupped Desserts is a family operated, woman owned, chocolate cup business founded by sisters, Charlotte and Carrie Denoyer in 2019. Despite having different career paths, they found themselves drawn by the love of chocolate to create a company that would serve to others chocolate cups designed to recreate some of their childhood favorites, with quality ingredients and sophisticated flavors. Cupped Desserts’ cocoa beans are ethically sourced from the Dominican Republic, making the chocolate both fair trade and single origin, bean to bar. The refining and conching process happens in the Hudson Valley. Then, it is turned into delicious cups locally, in New York City.
Czajkowski Farms
This third-generation farm was established in 1914 by Joe Czajkowski's grandparents, and started out cultivating tobacco, potatoes, and cucumbers. Today, Joe has thirty employees and grows many different kinds of vegetables, including corn, winter squash, summer squash, sweet potatoes, and much more. He additionally converted 160 acres of his land to meet organic certification requirements.
Daniele
Deep in the unspoiled forests of New England, the Dukcevich family is hand-making some of the finest charcuterie in the world. More than three decades ago, the family brought their delicious salumi to America from Northern Italy. It all starts with the hogs, which are raised on family farms in New England. The pork is then dry-cured for months with basic ingredients like sea salt and coarse pepper, using the same ancient methods passed down through the centuries. Their local line is completely free of additives and nitrites, and the meat is antibiotic and hormone free.
Dank Brooklyn
Dank Brooklyn is a woman-owned and operated business that has been delivering delicious banana bread across the 5 boroughs since 2016. Since then, they've added delicious pumpkin bread as well as their new Dank-It-Yourself baking kits to our offering. All Dank Brooklyn products are vegan and produced in a Kosher facility. Their mission is to deliver amazing products, support their local economy, and give back to their community. Dank is a sponsor of the Young Women Who Crush program, a partner of the Adaptive Climb Group, and sponsor of several local athletic teams, including Formula Femme. Since the beginning of the Corona virus crisis, Dank has raised over $5,000 in donations to send their delicious products to local hospitals. They've made deliveries to over 25 NYC hospitals, FDNY stations, and EMS stations over the last month.
Deep Mountain Maple
Howie and Steph Cantor have been producing maple syrup for over 25 years in Vermont’s Northeast Kingdom. At Deep Mountain, Howie and Steph seek to make choices that honor the traditional, inherent sustainability of maple sugaring. The production of maple syrup can be a beautifully complete agricultural circle, and maple trees, properly managed, can remain productive for one hundred years or more. Deep Mountain’s maple syrup is made without the use of pesticides, herbicides, or chemical fertilizers of any kind, and is bottled right on the farm.
DiPaola Turkey Farms
Dipaola Turkeys is a family-run New Jersey farm that began in 1948. Art Dipaola, Jr., a second generation farmer, prides himself on raising only the finest free-range, all-natural turkeys around. A mainstay at the Union Square Greenmarket, DiPaola’s is known for a delicious line of turkey products ranging from whole birds to turkey burgers. For the DiPaola family, the hard work that goes into raising the birds is much more than a job – it is a true way of life. OurHarvest is proud to offer these terrific, farm-fresh birds to you.
Divine Brine
Founded in 2010 by chef Robert Schaefer, Divine Brine Foods is committed to creating the finest all-natural pickles you can find. Based in Farmingdale, NY, Divine Brine goes to great lengths to produce delectable pickles free of artificial preservatives, colorings and flavors. Whenever possible, this producer strives to work with local farmers and prides itself on promoting the local economy.
Dona
Dona crafts spice-based tea concentrates and sodas, where quality begins with their ingredients and carries through the entire process. They source spices from collectives across the world, paying attention to place of origin, growing conditions, and end quality. Each spice is cupped to test for flavor profile, natural sweetness, and body. Freshly ground spices, citrus, herbs, and flowers are brewed in small batches to ensure consistency and quality, resulting in bold, balanced, and flavorful drinks.The brewing process for Dona's chai, their signature product, begins with whole spices that are ground fresh for each batch to maximize flavor, depth, and purity. Dona values sustainability. After each batch of chai is brewed, all of the ingredients are composted locally.
Dr. Praegers
Dr. Praeger’s Sensible Foods has been making delicious, nutritious, and convenient plant-based frozen food for over 25 years. Founded by two heart surgeons determined to make healthy food easily accessible, the company continues to be family-owned and operated out of Northern New Jersey.Dr. Praeger’s offers veggie-forward options such as tasty Veggie Burgers, Cakes, Hash Browns, Bowls, Puffs and Littles, along with our meat alternative Perfect Burger, Perfect Turk’y Burger, Veggie Sausages, and Chick’n Tenders, packed with Pure Plant Protein. With over 60 products to choose from, you’ll find something for everyone in the family to enjoy, including non-GMO Project Verified, vegan, gluten free, and soy free options. Look for the certifications on pack.
Dufour Pastry Kitchens
Dufour Pastry Kitchens is renowned for the outstanding and superb quality of its frozen ready-to-bake products. All of its products are made by hand using the freshest and finest ingredients.
Dwelley Family Farms
Dwelley Family Farms is a family owned 4th generation farm, growing in Brentwood, California since 1921. Brentwood’s unique microclimate of hot valley days combined with the cool coastal evening breezes creates a perfect condition for growing produce. Sustainability has always been a primary focus of Dwelley Family Farms. Using responsible farming practices has enabled Dwelley Family Farms the ability to provide the healthiest quality and best tasting produce. It is said that for the entire Dwelley family, farming has never been just an occupation. It is a way of life!Dwelley farms both organic and transitional organic land.Dwight Miller & Son Orchard
Dwight Miller Orchards is a family-owned and operated eighth-generation farm and orchard in Dummerston, Vermont. Read and Malah Miller, along with daughter Ruth and son Will, work with local employees to grow, harvest, market, and deliver our organic apples and other orchard fruits and produce. In additional to seasonal produce, the orchard makes their own organic apple cider vinegar.East End Food Institute
East End Food Institute is a 501(c)(3) non-profit organization that builds partnerships among farmers, food producers, and food consumers on the East End of Long Island. Their members work together to create a more economically-viable, environmentally-sustainable, more efficient, and equitable local food system.East End Food Institute's mission is to support, promote, and advocate for the farmers, vintners, fishermen, and other food producers and providers on the East End of Long Island.
Eat Chic Chocolates
Eat Chic Chocolates puts a modern twist on the classic chocolate peanut butter cup, using premium chocolate and their own homemade nut butter fillings flavored with the highest quality ingredients such as organic Valencia peanuts, Madagascar vanilla extract, organic and fair-trade sugar, and pink Himalayan salt. Their mission is to make the best tasting peanut butter cups in the world, in addition to developing creative flavor combinations using peanut butter and other nut butters as the base fillings, such as chocolate orange cashew butter and chai almond butter. They never use palm oil, preservatives, artificial ingredients, or excessive amounts of sugar in their chocolates, so that you can taste the quality of the ingredients and enjoy the balanced sweet and salty flavors. Their naturally gluten-free and vegan (dark chocolate) treats are suitable for any lifestyle as a worthy everyday indulgence with a cup of coffee, a beautiful dessert offering, or as a thoughtful gift or favor.
Eat MUD
Sweet tooth meets health nut. The rest is MUD.Eat MUD was conceived in 2013 when a 4-ingredient "ice cream" made of coconuts, cashews and dates was whipped up one night. This healthy and delicious dessert, produced without dairy or processed sugars, was quickly embraced by friends, family and perfect strangers alike!eat2explore
Two years ago, during a family cooking class, Rowena discovered that although her kids love to travel and try different cuisines, they couldn’t even chop an onion! She grew up cooking with her family back in Malaysia and those are some of her fondest memories. However, being a working mom juggling her kids’ busy schedules and still making sure dinner is on the table after work, she realized they were missing the joy and experience of cooking together as a family. She founded eat2explore for families like hers – to have the opportunity to create lasting memories at home and learn the life-skill of cooking.
Effie's Homemade
Effie's Homemade was founded by Joan MacIsaac and Irene Costello, two friends who have known each other for more than 30 years. The inspiration for the company comes from Joan’s mom, Effie MacLellan, and her recipe for Oatcakes. Effie grew up on a rural farm in Cape Breton, Nova Scotia. Like many traditional farmhouse recipes, Joan and Irene realized the uniqueness of Oatcakes is in their honest and simple flavors. All of their products are based upon this premise as they rekindle old-fashioned and forgotten recipes.Egunsifoods
Egunsifoods is a New York based company producing Ready-To-Heat Grab-N-Go flavorful and authentic West African dishes. Their soups are versatile and can be enjoyed chilled or hot, or use as simmering sauces for quick meals for breakfast, lunch or dinner. Made with pride from whole, fresh ingredients (from both local and African farmers), Egunsifoods work with natural preservatives, and no artificial flavors or added colors. Their products are 100% Vegan, Gluten-Free and Soy-Free.
El Zenzontle Organic Farms
El Zenzontle Organic Farms is run by farmer Juan Murillo and his family. Established in 2010 in Salinas, California, they grow a mix of beautiful produce, but are particularly well known for their amazing, super sweet Albion strawberries.
ELIJA Farm
The ELIJA Farm, formerly Fox Hollow Farm, is a sustainable, non-profit farm in South Huntington, NY committed to using environmentally responsible practices to raise high quality, organically grown produce. With rich soil and responsible growing practices, the farm provides an abundance of fresh vegetables, herbs, and flowers to dozens of local families and organizations. Their vegetables are hand-picked, hand-tended, carefully cultivated, and harvested for peak nutrition and flavor. ELIJA Farm vegetables are grown with farming practices that go beyond those required for Certified Organic farms and we have signed the Northeast Organic Farmer’s Association’s Pledge.ELIJA Farm is unique in being a non-profit farm. All revenue from their farm and other farm related activities help support innovative, farm-based learning experiences for differently-abled persons, and our Long Island community.
Elmhurst
In the 1900s, New York City looked a lot different than it does today. Taxi cabs were still horse-drawn, and much of Manhattan remained covered in farmland. This is why it is fitting that the Elmhurst story begins with a small herd of cattle. The cows were purchased on Manhattan, and escorted across the Williamsburg Bridge to the Elmhurst neighborhood of Queens. Here the buyer’s sons, Max and Arthur Schwartz, saw an opportunity. In the 1920s, they began hand-bottling the milk in their father’s milk house. Calling the operation Elmhurst Dairy, they delivered the fresh milk throughout Brooklyn and Queens in a delivery truck filled with ice blocks.Almost a century later, it remains family-owned by Max’s son, Henry Schwartz. Recently Elmhurst has made a major shift to lead the plant-based revolution. Now simply called Elmhurst, its minimally processed nutmilks are just as nutritious and pure as its famous conventional milk, with none of the emulsifiers, thickeners or stabilizers used in other leading brands. This minimal processing is a result of the work of Dr. Cheryl Mitchell, a culinary innovator, leading entrepreneur, and key member of the Elmhurst Dairy team. Their patented process is a cold milling technique that allows them to produce a non-dairy milk containing all of the nutrition of the nuts in a creamy emulsion. This technique successfully extracts all protein, fat and micronutrients from the whole ingredients so there is no need to fortify our products. Their process does not require controversial industrial stabilizers or gums like carrageenan, locust bean or xanthan, so that natural flavors and benefits of the milk can shine through.
Elvio's Chimichurri
Elvio’s Chimichurri was born two generations ago, on the Argentine Pampas. Grandpa Ignacio went on cattle drives every spring with other gauchos who agreed everything tasted better with his rustic chimichurri. Elvio inherited Ignacio’s recipe, improved it with a secret twist, and brought it to Los Angeles in 1974. Chimichurri is synonymous with traditional Argentine culture. For the team at Elvio’s, chimi is communal, a permanent fixture on the dining table; shared between generations from all walks of life. Its shared experience exudes energy and love, transforming even the simplest of meals into memorable experiences. After Ailin, Elvio’s daughter, moved from Los Angeles to New York City in 2005, she received shipments of his chimichurri, sometimes a dozen jars at a time. After much encouragement from her extended family and friends, Ailin quit her corporate job, joined forces with her family, and is thrilled to bring it from her table to yours.
Emilia Romagna
Our Parmigiano Reggiano is carefully sourced by our cheesemonger from hand-selected farms in the Emilia Romagna region of Italy. All of our parmigiano is made from 100% raw cows milk, and aged for a minimum of 24 months in order to bring out the most delicious flavors this cheese can offer.Empanaderia
A certified minority owned business, Empanaderia is a Brooklyn based family owned and operated business that makes traditional Latin products, specializing in 100% corn masa empanadas that are gluten free. Their cuisine is simple and traditional, based primarily on recipes that have been in the family for over 3 generations. Growing up with a family that shows their love through food, the co-founders aim to share their passion for food with customers.Eti
Eti, founded by chef and photographer Nir Sarig, is an incredible bakery specializing in Israeli breads and pastries. Known for interesting and whimsical takes on classics - including an irresistible citrus cardamom challah - and impeccably sourced ingredients, Eti is currently producing out of the kitchen of acclaimed restaurant Wildair.Extended Harvest
Located in Greene, New York, Extended Harvest was founded by Cascun Farm to help their neighbors "extend" their harvest by freezing excess produce at their absolute peak freshness and flavor. Extended Harvest is a cooperative made up of family-owned and operated businesses that pride themselves on meeting the highest standards of quality and consistency.
Family Farms
Family Farms is a group of small family farmers including Brenner Ranch and Triple B Ranch, who grow incredible certified organic fruits to the highest standards in central California. Their Kiwis, in particular, are absolutely stunning and are typically available late fall through early spring.
Farmer Ground Flour
Founded in 2009, Farmer Ground Flour produces organically-grown, stone-ground flours. The company was formed to give the farmers an opportunity to market their products locally, and to meet the growing demand for locally grown organic foods. All of Farmer Ground's flours are stone ground, recently milled, and are not bleached or treated in any way.FINE & RAW
FINE & RAW was started in a Williamsburg, Brooklyn artist loft by Daniel Sklaar, who making raw chocolate in small batches and sharing them with friends. The company has grown based on the premise of producing organic, unparalleled quality chocolate, and a shear love of the chocolate making process. FINE & RAW uses coconut sugar specifically for its slight hint of caramel that enhances the rich, deep flavors of cacao. They source their cacao beans directly from cacao farmers alongside non-profit partners, resulting in better than fair trade wages for farmers and assistance in developing programs such as organic farming.
Finest Foods
Finest Foods is an Urban Farm located in Huntington whose mission is to improve the health and sustainability of our local community here on Long Island. Founder/owner Don DiLillo thought, “there is too much access to poor quality food which is making people sick, so why not grow the highest quality food and make it readily accessible.” This is why he started growing Living Foods, some of the healthiest foods on the planet. Sprouts, Microgreens, and Wheatgrass contain concentrated nutrients, vitamins, & enzymes because they are harvested and consumed at such a young age in their life cycle and still contain energy from the seed. Don recommends eating these foods consistently for improved health and says most of his customers experience higher energy levels in only two weeks of daily consumption. From sprouted, living, chickpeas to nutritious and delicious microgreens, Finest Foods offers unique options that are sure to take your home meal preparation to the next level. Whether you are looking to improve your health, try something new, or add a unique twist to a dish, these high-quality, hyper-fresh foods will always leave you impressed.
Five College Farms
Five College Farms is a USDA certified organic farm nestled in Hadley, in the verdant Pioneer Valley of Western Massachusetts. They grow produce year-round in efficient and innovated, soil-based greenhouses.
Five North Chocolate
At Five North Chocolate, we are committed to sourcing only the highest quality, Fair Trade Certified cocoa from around the world to create a delicious chocolate snack you feel good about eating. Our vision is to provide our customers with delicious chocolate snacks made with wholesome ingredients sourced from sustainable partnerships with farmers around the world.
FloraTomatoes
FloraTomatoes, based on Long Island’s North Fork, is run by second-generation farmer, Richard Girards. FloraTomatoes grows some of the finest greenhouse tomatoes in NY, and specializes in both heirloom tomatoes and heirloom cherry tomatoes. Precise temperature and light control in the greenhouse allow the plants to reach the peak of ripeness. Because Flora is local, the fruit is able to ripen on the vine for days longer than most, providing you with a tastier tomatoes. OurHarvest is proud to offer FloraTomatoes to our customers.
Flour City Pasta
Using local and organic ingredients, sustainable practices, and lots of love, Flour City Pasta is an artisanal pasta maker based near Rochester, NY. Flour City Pasta partners with farmers in the area and sources local materials, such as spent brewers grain, distillers' grain, and wine pommace, to create original offerings that literally carry the flavors of the region with them. Unlike factory-produced commercial pasta, which is dried at very high temperatures very quickly, Flour City Pasta is dried "low and slow" - this extended drying process allows the pasta to ferment slightly, creating a unique, unforgettable and delicious flavor profile.
Flying Disc Ranch
Flying Disc Ranch is tropical desert filled with a forest of date palms with a lush undergrowth of citrus of all flavors. We maximize the soil by adding compost, water, and living mulch. We maximize the sun and aerate the water to increase fertility.
FoodieKid
FoodieKid’s Simple Starters were developed by a busy mom of two boys unsatisfied by options in the baby food market. She made all of their food from scratch which was overwhelming and time consuming. She teamed up with a pediatric nutritionist to develop a product which removes the hassle of homemade baby food while retaining its benefits.Simple Starters are packets of flash frozen, pre-portioned and nutritious ingredients with flexible prep options for busy parents. Each pack comes with recipes and meal inspiration to help develop your future FoodieKid.
Forbidden Fruit Orchards
Sandra Newman's passion for the land and being outdoors started early in her life when she learned how to plant her first vegetable garden from her Grandmother. Throughout her childhood, she was the producer of vegetables for her family and the ornamental gardener around the house. After agriculture school, Sandra painstakingly saved money and was finally able to purchase her own piece of heaven. In 2002, she bought 100 acres in North Santa Barbara County with apple trees. The parcel needed a lot of tender care to get it back on its feet and by the spring of 2003, she planted 2 acres of blueberries on a southern slope about 12 miles east of the ocean under frost protection. She decided to farm them organically and hoped that the blueberry plants would stay evergreen through the winter. Her plants stayed evergreen and did not go dormant. This was important because she could produce fruit off-season and not compete with the large growers. After much success, she planted another 4 acres. In addition to blueberries, Sandra grows kiwi, mulberries, grapes, and olives. The farm is certified organic.
forward ROOTS
forward ROOTS was established with the mission to provide high quality products that provide versatility, delicious adventures with a social sensibility. The seasonings and flavors of their sauces are traditional, but their applications are suited for the modern cook.BIG flavors using all-natural ingredients – they strive to bring the best quality to their products to represent their roots and share the love that goes into feeding friends & family.
Frog Hollow Farm
Frog Hollow Farm is a thriving 143-acre organic farm located in Brentwood, California. Their farm is home to hundreds of trees which produce peaches, nectarines, cherries, apricots, apriums, plums, pluots, Asian and European pears, olives, persimmons, quince, apples and more. They are certified organic with C.C.O.F. (California Certified Organic Farmers) and are committed to sustainable practices. They steward their land with care and believe in treading lightly, so not only is the world a better, healthier place, but your neighbors and family are, too. In addition to Frog Hollow’s impeccable growing practices, they believe in sustainable labor practices. Many farms rely primarily on seasonal hires, but Frog Hollow is able to provide year round employment to many in their community.
Ft. Greene Farms
Nathan Meshberg was constantly experimenting with ways to elevate home meals through new and creative condiments. After years of tinkering with recipes, Nathan launched with Ft. Greene Farms with a line of relishes, hot sauces, and pickled items. Nathan uses as much local produce as possible and is in constant dialogue with farms to ensure that every ingredient is up to the highest growing standards.
Full Moon Ghee
Full Moon Ghee was founded in 2015 by students of yoga and Ayurveda at the Kripalu Center in Stockbridge, MA. Full Moon Ghee produces the high quality ghee using butter sourced from healthy, happy Jersey cows in Western Massachusetts.
Full Sun Company
Founded in 2014, Full Sun Company began milling a small run of locally grown sunflower & Non-GMO canola seeds for Vermont markets. It was a success! Full Sun decided to expand their operations, while sticking to their to their artisan roots. They still carefully tend to each batch from seed-to-bottle. They are now New England's first Non-GMO verified oil mill and a VOF certified organic producer.
Fulvi
Fulvi is a cooperative of small farmers producing the finest sheep's milk in Lazio, Italy. Their rich, buttery milk is then turned into wheels of Pecorino Romano in the town of Nepi. This pecorino is the last still produced in its native region, and is aged naturally in high moisture cellars for at least 10 months.
Galpin Family Farms
Galpin Family Farms, in California's Central Valley, is a second generation farm run by Lisa and Anthony Galpin. Specializing in stone fruit, which is grown mostly for farmers markets, their family has been growing as sustainably and pesticide free as possible since the late 70s. They mostly use integrated pest management, but will (rarely) use OMRI approved sprays for pest management if no alternatives exist. They do not use toxic herbicides, but rather use alternate approaches such as hand weeding.Garcia Organic Farm
Started by Armando Garcia almost 30 years ago, Garcia Organic Farm is now a 3rd generation family farm in Deluz, California. They have been farming organically since inception - a certification that takes 3 years in California (CCOF). The Garcias are known for their citrus and avocados but also grow a variety of other fruits to carry them through the seasons.Garcia Organic Farm employ sustainable and environmentally friendly farming practices. They use lace wings, carnivorous snails, lady bugs for pest control. They use chicken compost, bioflora, cover crops and mulch to improve and maintain the soil.
Genesee Valley Bean
Genesee Valley Bean is farmer owned and operated in upstate New York. They are organic certified in cleaning and processing numerous bean seed, including Pinto, Soy, Red and Black. Genesee Valley Bean.
Gentle Brew
Partners Bryan Baquet, Mike Shcherbenko and Pat Luyster founded Gentle Brew coffee with an important premise: to bring freshly roasted, fair-trade coffee to customers across Long Island. The Gentle Brew team carefully sources their beans for both quality and growing practices to ensure that you are drinking only the finest the world has to offer. OurHarvest is proud to bring Gentle Brew coffee directly to you.
Gertie
Gertie is an American restaurant selling a variety of Jew-ish comfort foods. It’s a place to eat early and drink late. Or drink early and eat late. A place to gather. Or to sit alone with your coffee and thoughts. Just like you did at Grandma’s. What will you find at Gertie? Natural wines, nostalgic cocktails inspired by Dr. Brown’s soda fountain flavors, riffs on delicatessen sandwiches, bagels + schmear, babka + schnecken and more comfort food. Gertie believes rewriting the restaurant business model and finding ‘win-win’ solutions that support the community, employees, and have impact beyond the restaurant’s four walls, is the only way forward. That’s why since March 2020, Gertie has been operating as a nonprofit community kitchen - in partnership with Rethink Food and City Harvest - that prepares 1,500 hundred meals per week for distribution to underserved communities across New York City.OurHarvest is proud to sell their Jewish-style baked goods, which were created in partnership with bagel and bialy making icon Melissa Funk Weller, to our customers.
Gigi's Rancho El Rincon
A small 6th generation, family-owned farm based in California, Gigi's Rancho El Rincon specializes in rare and exotic fruits ranging from incredibly fragrant pineapple guava to passionfruit, cherimoya, and more. They use sustainable growing practices such as mulching and tilling cover crops to keep the soil rich. Fruit is hand-picked to ensure only the finest fruit is sold.
Gilbert and Bernard
Gilbert & Bernard is a line of pâté and specialty foods inspired by founders Hannah and Scott's travels. All of their products are made with pasture-raised meats and no antibiotics. They've celebrated many special occasions with pâté and charcuterie, so are excited to share these products with the world. Scott is the founder of Brooklyn Cured, an established award-winning producer of charcuterie. Hannah is the founder of Noona’s Ice Cream, an acclaimed producer of Asian-inspired ice cream and frozen desserts. As a team, Hannah and Scott have over 20 years of experience in the specialty food industry. They have enjoyed pâté together on numerous memorable occasions, including on their first anniversary trip to Montréal and in the restaurant in Brooklyn where they were married. 
Ginjan Bros
Ginjan Bros is a Harlem based beverage company that develops and brings to market traditional African beverages. Their first offering is Ginjan, a wildly popular West African beverage that is made with fresh ginger, cold-pressed pineapples, fresh squeezed lemons, vanilla, anise, and cane sugar. Organic, non-gmo, and absolutely delicious! Harlem’s rich history not only provides the ideal location to call home for their production, it also provides them with a large African population to validate the authenticity of their product. So you can enjoy your Ginjan with the assurance that you’re getting the highest quality authentic West African ginger juice anywhere.
Gofreshnfree
Gofreshnfree has created a one-of-a kind sauce that mimics the rich deliciousness of a real Bolognese, but has no meat, dairy, butter, oil, sugar, gluten, artificial preservatives, or water. They carefully caramelize fresh cauliflower, carrots, onions, mushrooms, and garlic, add crushed walnuts, three kinds of tomatoes, and an assortment of seasonings into a perfect blend that is ideal for saucing pasta, but so thick you can also use it to fill an omelet, stuff a pepper, toss into roasted veggies, or add your favorite beans for a quick chili. Nutrient and fiber rich but with only 60 calories in a serving, eat as much as you like and feel satisfied, never stuffed!
Gotham Cookies
Founded by Liz Bresler, Gotham Cookies sells cookies in innovative flavors ranging from salted caramel to apple pie. Each cookie is made and baked by hand for a true homemade feel. Chewy and rich with balanced flavors, the cookies are so delicious we eat them in bunches! All cookies are individually packaged to maximize shelf life.
Gotham Greens
Gotham Greens is a worldwide pioneer in sustainable, urban agriculture. Gotham designs, builds, and operates commercial scale greenhouse facilities on unused rooftops across the New York area and has quickly become one of the leading producers of premium-quality, greenhouse-grown vegetables and herbs. OurHarvest is proud to offer Gotham Green's pesticide-free, sustainably grown produce to our customers.
Gra-Bar Fish
Founded in 1992, this preeminent purveyor of top-quality fish and seafood is known for sourcing some of the best fresh catch in the whole world. Based on Long Island, Gra-Bar helps OurHarvest select and package premium seafood products to ensure that our loyal customers are eating only the best. When you taste their seafood, you’ll understand what we mean!
Grapery
As founder of the Grapery, Jack Pandol possesses a widely respected heritage of table grape production. His grandfather Stjepe emigrated from his native Croatia at the early 1900's and farmed his first vineyard in California's San Joaquin Valley. The flat terrain and dry, hot summers proved the perfect environment for growing what is known as nature's oldest cultivated crop. Working in the fields alongside his father and uncles, Jack learned invaluable insights about all aspects of the business. He branched out on his own and founded the Grapery in 1996 following a three-year appointment with the California Environmental Protection Agency.His goal for the Grapery was simply a matter of ... taste. Jack Pandol envisioned a table grape so incredibly plump, juicy and delicious that he became laser focused on one thing, flavor. This unswerving passion has resulted in a company that continues to grow the best tasting, all-natural, most highly sought after table grapes on the market today.The Grapery works hard to ensure that all of their practices, from their agricultural methods to employment practices, fit their comprehensive philosophy of sustainability. They have spent years perfecting their agricultural methods, from adding nutritional complexity to their vines from seaweed based products, to intricate methods of nurturing the perfect soil biology. This also includes the most responsible uses of crop protection and water resources. In additional, their employees have stable employment that helps sustain the local and regional economy. While not organic, the Grapery specifically tests all of their fruit for residues before they harvest them. This ensures that our grapes are not only delicious, but also safe and healthy to consume.
Grassy Meadows Farm
Grassy Meadows Farm is as beautiful as its name suggests. Set on gently rolling hills in the peaceful countryside of central Pennsylvania, this farm has been producing top-quality, grass-fed beef for years and prides itself on raising animals in an all-natural environment. Their animals are treated humanely and are free to roam the pasture where they harvest their own feed. We think their products are as tasty as they look!Green Thumb Farms
Green Thumb Farms is a third-generation family farm operating over 2200 acres of rich Saco River Valley in Western Maine. The farm has established its reputation for quality potatoes, turf, dry beans and corn, and is one of the largest growers of heirloom varieties of dry beans in the nation.Greiner Brothers Farm
Greiner Brothers is a fifth-generation family owned fruit farm in the Hudson Valley that has 150 acres cultivated in apples, pears, peaches, plums and nectarines.
Gulf of Mexico Shrimp Boats
The warm waters of the Gulf of Mexico produce some of the world's most fertile shrimping grounds. OurHarvest sources our fresh, wild day-boat gulf shrimp from small family boats from Apalachicola to Louisiana. OurHarvest is proud to be supporting these multi-generational family boats and the local Gulf economy.Hany's
Apple cider vinegar infusion, commonly known as fire cider, is renowned within the herbal community and had been used for countless decades as an aid to well-being. After an introduction some years ago, Hany developed several delicious and pleasingly potent recipes that improved upon that original formulation with subtle differences to appeal to everyone. Based in a small kitchen in Brooklyn, Hany's Fire Tonics prepares each batch by hand using only the finest ingredients, with an unfaltering commitment to product quality and customer service every step of the way from its doorstep to yours.Happy Valley Meat Company
Happy Valley Meat Company’s mission is to forge a direct connection between chefs (and home cooks!) and the farmers who grow their meat. Working with responsibly operated small family farms, they buy pasture raised whole animals and break them into cuts, allowing convenient responsible sourcing. They believe that a better, more sustainable food system is not only possible, but its time is now.
Harry's Berries
Harry’s Berries is a family farm established in 1967 by Harry Iwamoto. It is now operated by his daughter and son-in-law, Molly and Rick Gean. All of their adult children are actively involved in running the family farm. The farm is located in Oxnard, California, on the edge of the Oxnard Plain, along the banks of the Santa Clara River. They grow specialty varieties of certified organic strawberries, and only harvest at their absolute peak ripeness and flavor. Molly’s family’s agricultural roots run deep. Both of her parents’ families farmed for many generations in their ancestral Japan before settling in California. This farming tradition has helped them use techniques that make their berries some of the very best available.
Haven's Kitchen
Haven's Kitchen is a space dedicated to forming communities through the pleasure of cooking and eating.Alison Cayne opened Haven’s Kitchen in 2012 with the goal of teaching the pride and pleasure of cooking seasonal ingredients from scratch. She founded the company with a mission to educate people on how decisions around the food we purchase, eat, and make affect the environment, society, and our daily relationships.Initially a cooking school, the business eventually expanded to include a café, on-site and off-site private event services, culinary consulting, and an amazing line of delicious sauces. Alison's first cookbook, The Haven’s Kitchen Cooking School, is published by Artisan/Workman.
Hepworth Farms
Hepworth Farms, established 1818, is a seventh-generation family farm in Milton, New York. The farm is located on the Hudson River approximately 75 miles north of New York City. After graduating from Cornell University in 1982, farmer Amy Hepworth assumed leadership and began the process of dechemicalization, transitioning from standard farming practices to a "whole systems approach." They specialize in tomatoes, peppers, eggplants, zucchini, cucumbers, and many varieties of greens. The farm is operated by Amy, her twin sister Gail Hepworth and Gerry Greco. Hepworth Farms is certified organic by NOFA. 
Herve Mons
The Hervé Mons story begins in 1964, when Hubert Mons and his wife decided to start selling cheese in the farmers markets around Roanne. As the business grew, their eldest son Hervé studied with the greatest cheesemongers in Paris, and began to expand the family business by opening cheese shops and a cheese cave focused only on the very finest cheeses. Herve Mons, along with his brother Laurent, have won numerous awards including cheesemonger of the year by the gastronomy guide Pudlo France.
Hidden Springs Creamery
Hidden Springs Creamery was founded by Brenda Jenkins and her husband Dean unintentionally. After moving to the beautiful Driftless region of Wisconsin, Dean wanted to farm with draft horses, and Brenda was a happy co-conspirator in his dream. They started with a small herd of 50 dairy sheep and sheep dairy co-op meetings. They quickly realized the delicious flavor of their sheep’s milk would make incredible cheese. Brenda grew up on a small hobby farm and knew farm work could be exhausting, and Dean was a city kid infatuated with farming. As Brenda says, “He had the passion and I had just enough knowledge to be dangerous.” Their vision has always been clear: they wanted the farm to be sustainable, environmentally and financially. The animals and the land are treated well, and the products are carefully crafted the old-fashioned way using only the best ingredients.
HiddenFjord
This purveyor of fresh, premium salmon is located in the pristine Faroe Islands located northwest of Scotland. A family-run business that has been providing fresh fish since 1929, HiddenFjord raises its salmon in the most naturally desirable surroundings where wild European salmon migrate before returning to Europe to spawn. All fish are gently packed to ensure that each piece of salmon has the perfect flavor, the richest color, and an optimal appearance. Taste their incredible product once, and you’ll be placing your next order right afterward. Trust us!
Holy Schmitt's
Holy Schmitt's started as just a hobby for local farmer Matt Schmitt, making jars of horseradish for personal events and get-togethers. The name "Holy Schmitt's" came from the reactions of everyone who tasted it, fresh with a big kick. A fourth generation farm family on the Eastern End of Long Island with over 150 years of local service, Holy Schmitts is dedicated to making you the best possible vegetables and condiments around!
Homarus Smoked Fish
Produced by Banner Smoked Fish, Homarus all-natural smoked fish products use only the highest quality, impeccably sourced fish. A favorite of some of NY's finest appetizing stores, this is sure to please even your pickiest grandparents!
Hot Bread Kitchen
Hot Bread Kitchen envisions a food system that equitably compensates talent and sustains a diverse workforce while celebrating culinary tradition and innovation. The flash of inspiration for Hot Bread Kitchen came from a slip of the tongue. In 2000, founder Jessamyn Rodriguez interviewed for a job at a microfinance organization called Women’s World Banking. When she explained the opportunity to a friend, he misheard the organization’s name as Women’s World Baking. Forget banking — the missing letter conjured up a vision of an international women’s baking collective that stuck. Fast forward seven years: Jessamyn, after a decade of social justice and public policy work, is now a baker. She launched Hot Bread Kitchen’s Bakers in Training program out of her home kitchen in Brooklyn. Their non-profit social enterprise marries market to mission: 65% of our operating budget is funded through bread sales and kitchen rental. Essential philanthropic support makes it possible for them to provide industry-specific training and educational programming to benefit our clients. All of their breads are incredible too!
Hudson River Fruit
Hudson River Fruit, a 4th generation family farm, currently owns and farms over 400 acres in New York and Vermont, and also represent many other small family farms in the area. They meticulously maintain their orchards; constantly replanting to update their varieties, and replenishing older trees with new. They are extremely environmentally and health conscious, always keeping abreast of new developments regarding food safety. They use integrated pest management and organic practices wherever possible to reduce their carbon footprint and ensure the quality and safety of their produce.
Hudson Valley Fresh
Hudson Valley Fresh is a dairy cooperative of local farmers who are dedicated to preserving the agriculture of the Hudson River Valley and promoting it as one of the premier food regions of the United States. All of their products are locally produced and processed to ensure consistent taste and quality. A winner of the National Dairy Quality Award and the New York State Environmental Stewardship Award, this partnership is recognized as a preeminent dairy supplier that offers top-of-the-line products. You have to try their milk!
Hudson Valley Harvest
Hudson Valley Harvest's mission is to provide access to local, healthy foods and to help and support their farm partners. Hudson Valley Harvest further packages and processes products directly from some of the very best farms in the Hudson Valley. They are focused on purchasing only from farms that are environmentally responsible and nutrient dense, which leads to the sweetest and most delicious food.Hungry Bird Eats
Hungry Bird Eats is a company with a mission to produce delicious and healthy snack foods for kids and adults. Founded in Brooklyn in 2016 by Tina Diep, a Danish architect, designer and food blogger, Hungry Bird Eats takes inspiration from Nordic recipes and a philosophy of using only real ingredients.Hurricane Flats Farm
Hurricane Flats is a diversified organic family farm located on 37 beautiful acres nestled along the banks of the White River in South Royalton, Vermont. Founded by Geo and Sharon, the farm's name is borrowed from the annals of town history and stems from persistent spring winds that whip through the valley. From dairy farm, to cornfields, to airstrip, to U.S. Army CRREL site, the land itself has undergone various incarnations throughout the years. To preserve its role in the working landscape we conserved the land through the Upper Valley Land Trust and restored the riparian buffers along the White River with the help of the White River Partnership.The farm began very small - just under an acre of freshly turned ground. Slowly and surely the farm grew to its current size. They now have about 15 acres in cultivation each growing season, operate three greenhouses, and grow a mix of about 50 different fruits, vegetables, herbs, berries, and popcorn. Additionally, they make hay from 30 acres sprinkled between our back fields and a handful of neighboring farms. At various times over the years they've boarded horses and raised beef, chicken and goats. For now, though, they're focused on continuing to grow great quality organic produce at a reasonable price. 
Iacopi Farms
A third-generation family farm, Lou and Mike Iacopi farm 165 acres right off the sea in Half Moon Bay, CA. Their unique micro-climate is ideal for beans, peas, artichokes, and many other varieties. In fact, seeds for many of the varieties they grow were originally brough from Italy by the family matriarch, when the Iacopi family immigrated from Italy. Keenly focused on sustainability, the Iacopi's mostly use a technique called dry-farming, where they rely on fog and other naturally occurring water sources rather than traditional irrigation. This has been particularly useful given the on and off again droughts California has experienced over the past decade. This farm does not use pesticides, and very minimal herbicides (they will only use if absolutely necessary, and if they do, it would only be during the wetter, winter season). To prevent weeds, they use machine and hand cultivation, and use various natural techniques to prevent pests. 
il laboratorio del gelato
Dedicated to producing the very finest ice cream and sorbet, il laboratorio del gelato opened in August 2002 on Orchard Street in Lower Manhattan. Several years later, they moved their store to a larger space at 188 Ludlow Street (corner of East Houston St) offering an expansive window into an open kitchen, where their frozen desserts are hand-made in small batches, ensuring the highest quality. They source the world over for flavors of purity and excellence, when possible sourcing locally and organically.With a growing list of 300 flavors, il laboratorio del gelato was born with the idea, as their name suggests, of being a custom "lab", where chefs are encouraged and welcomed to work with them to develop unique flavors for their individual menus.Indian Neck Organics
Located in one of the most historic areas in North America, Indian Neck Farm, takes its name from the indigenous tribe who once settled on the land and is ingrained in its history. Nestled along deep-water creek along the North Fork of Long Island, Indian Neck Farm is a 148-acre property with working farm and small retreat for guests. The land is situated where the Shinnecock Indians learned to cultivate the arable soils and forage what was already abundant in the field, woods and creek. Today, Indian Neck Farm practices this understanding and continues to preserve the traditional land use practices while developing an unconventional escape in a natural environment.Intergrow Greenhouses
Just south of Lake Ontario in the lush farmlands of Upstate New York, Intergrow Greenhouses combines authentic growing methods and exacting, state-of-the-art technologies to grow premium quality tomatoes. Intergrow takes pride in being New York state grown, with their location allowing them to pick at the peak of ripeness and deliver to customers within 24 hours. Since 1998, they have provided customers with year round, local and delicious tomatoes even during cold winter months through the use of growing lights in greenhouses. Intergrow has also implemented practices to lessen their reliance external resources, such as using a combined heat and power system and harvesting rain water.
Invincible Summer Farms
Invincible Summer Farms is located on the North Fork of Long Island in Southold, NY. They specialize in growing rare, unique, and endangered heirloom and open pollinated vegetables, herbs and flowers. In addition to providing fresh produce to the public and fine restaurants, their primary mission of preserving biodiversity is fulfilled as seed savers with the maintenance of their seed bank with well over 6,000 crop varieties to date. Invincible Summer Farms collaborates with other international growers and breeders to bring the best tasting, best looking and hardiest vegetables to the region. Invincible Summer Farms does not use synthetic pesticides, herbicides, or fertilizers. Materials they use are OMRI approved in accordance with organic standards. They have signed NOFA-NY’s Farmers Pledge and the Safe Seed Pledge.Ipsa Provisions
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home. Ipsa's founders Joshua and Micah love to cook and eat well, but like most people, don’t always have the time and energy to gather exceptional ingredients and prepare delicious meals from scratch. Yet they’ve found that most ‘convenient’ options require compromises they prefer not to make: takeout that’s expensive and wasteful, meal kits that spoil too fast, and prepared foods that leave us feeling...defeated.In search of a way to put a civilized meal on their dinner tables with minimal effort, they stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: the freezer. It turns out there’s no better way to preserve the things they value most in food–like taste, nutrition, and seasonality–than the humble freezer. But most of what you’ll find in the frozen aisle is mediocre at best. That’s not the freezer’s fault. Instead, it’s due to a lack of imagination and palate on the part of the (mostly giant) companies that produce the food. Ipsa's founders want to show you that when the food that goes into it is made from top-quality ingredients treated with care and creativity, a well-stocked freezer is the very best way to get a superb meal on the table with a minimum of fuss, any night of the week.
Ithaca Cold-Crafted
At Ithaca Cold-Crafted, the team believes that great food is made with the freshest ingredients. After their garbanzo beans are soaked and cooked to perfection, they blend them with cold-pressed fresh lemon juice, fresh raw garlic, and 100% olive oil. Their recipe contains no preservatives or artificial flavors; just the same fresh ingredients you cook with at home. The result is a rich and super delicious hummus.
Ithaca Kombucha Company
The Ithaca Kombucha Company (IKC) is a small, health conscious, eco-friendly, company whose mission is to have the highest quality and best tasting kombucha products on the market. Their drinks, vinegars, and sauces are crafted in small batches, made with organic kombucha. Brewing kombucha and crafting sauces and flavored drinks takes a great deal of patience and care. The SCOBY (a culture of good bacteria and yeast present in kombucha production) has a mind of its own. It could quickly overtake a batch if it were to sense that they are not giving it the level of attention it deserves. They carefully monitor quality while preparing, brewing, and bottling their products. It's all worth it at the end of the day when they crack open an ice cold kombucha or sit down to a dinner topped with one of their incredible sauces.
Ithaca Milk
Ithaca Milk was started with the idea in mind that small scale, sustainable farming is possible in a modern farming landscape. The animals and the land that produce our food should be treated with respect, and managed with the living environment in mind. Rather than adding artificial ingredients, thickeners and stabilizers, or devising complicated processing methods to correct for low quality milk, we focus on getting the best milk possible from the healthiest, happiest cows possible. Although our farms do not have organic certification, they follow farming practices the way they have been for hundreds of years without the use of artificial fertilizers, pesticides, growth hormones, or GMOs. The effectiveness of our farming methods is clear in the quality of our unadulterated milk. You haven't tasted natural yogurt until you've tasted Ithaca Milk. Read more about how we farm here!
itskale
With the 2 super foods kale and chia seeds itskale chips are twice as super! Baked with organic, gluten free ingredients and extra virgin olive oil, these chips are made locally in small batches. itskale puts the fun back into healthy by bringing the addictively crunchy experience of chips together with superior ingredients. Feel good eating and let eating make you feel good! OurHarvest is excited to offer these nutritious chips to our customers.
Jake's Gouda
Jake’s Gouda Cheese began with a simple idea – that well crafted food is inherently good. Jake and his wife Sylvia decided to apply this idea to Gouda cheese. Gouda needs to breathe and most of what he could find locally was sealed so tight it was as if the goodness had been squeezed right out. With milk sourced from their own dairy farm in Deansboro, New York, Jake began creating cheese in the Dutch tradition. Still handmade in Upstate NY, Jake’s cheese has its roots in Holland. It’s turned daily on pine planks to ensure uniform age and perfection for at least sixty days and is covered with a cream coating instead of a wax seal. It’s also a raw milk cheese – no high temp pasteurization here. The results? One of New York’s finest traditional style Gouda cheeses.
Jamesport Farmstead
Jamesport Farmstead, made up of 50+ acres, is located on the North Fork of Long Island. With 5 acres under cultivation and big plans on the horizon, during its 2020 inaugural season. As a Certified Organic operation, they are committed land stewards and food producers.The farm, which includes diversified annual vegetables; fields of blueberries, blackberries and strawberries; an emerging orchard of stone fruits, pears and hazelnuts; and a cut-flower and perennial herb garden: is intensively managed without the use of herbicides, synthetic fertilizers, or pesticides. As a no-till farm, they honor the soil by building organic matter through the practices of permanent bed systems, cover cropping, composting and natural amendment applications. 
Jan's Farmhouse Crisps
Jan Gorham, mother of three boys, living in Stowe Vermont, started a specialty food business. “Jan’s Farmhouse Crisps” are a healthy natural snack, great by themselves or with your favorite cheese. Jan, who loves good food, and more importantly is passionate about food that is good for you, set out to create a cracker with no artificial or processed ingredients. The Crisps are a healthy alternative cracker full of delicious ingredients such as; dried cranberries, flax seed, pistachios, sesame and pumpkin seeds. Enjoy them with your favorite cheese, on top of your favorite salad, or right out of the box.
Jar Goods
Founders Melissa and Laura Vitelli constantly turned to Pa Vitellis' regionally famous tomato sauce recipe to make dinner quickly, using it for everything from cassoulet to ratatouille to pizza. Jar Goods was launched with the belief that customers should not condemned to bad quality because they are seeking convenience. Jar Foods provides a completely clean label, and is dedicated to democratizing quality and convenience and helping their customers get dinner on the table easier, faster, and happier.
Jasper Hill Farms
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows' pasture. Jasper Hill's mission is to make the highest possible quality products in a way that supports Vermont's working landscape. They are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting their regional taste of place. All of their Ayrshire cows are pastured when the weather allows, and their diets are supplemented with non-GMO grains.Jeff's Garden
Jeff is the great-grandson of company's founder, and he grew up working in the family business and has done every job there is. He started out sweeping the floor and making local deliveries as a teen. Over the decades, the family has established long-standing relationships with family farmers and are privileged to offer you the very best of every crop by producing products that Jeff is proud to serve to his family and friends.Jeff leads with a passion for the business that was instilled in him at a very young age. He is committed to keeping the company in the family. Jeff wants you to be able to pronounce every word in the ingredients list because that’s the way it should be. Jeff's Garden is passionate about tasty, healthy eating: they cook, create, share and enjoy, and invite you to do the same.Jon's Gourmet Mushrooms
With a passion for real food and serious ingredients, Jonny Bernard set out to provide incredible service to restaurants and customers that want to up their culinary game. After completing the Next-Gen Farming Program at Square Roots, Jonny decided to set up his own farm on Long Island, where he grows some of the finest gourmet mushrooms around. He also leverages his forager friends to supply OurHarvest and top chefs with rare and unique produce.
Josephine's Feast!
Josephine’s Feast is a collection of seasonal, sustainable, artisinally made confiture. The collection is made in limited quantities from local fruits using traditional slow cooking methods. The small batch production insures a taste and texture that is unmatched in the market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & chutneys, spice rubs & blends, natural sea salts, exceptionally modern heirloom cakes, and gift collections that reflect the bounty of the season and spirit of feasting.Josh Pond
Josh Pond sits near the northeast coast of Maine, one of the last places in North America where the wild blueberry flourishes. Unlike its cultivated off-shoot, this low-bush variety can't be planted. With the help of bees, its underground runners carry it across the rugged landscape. Certified Organic by MOFGA.
Karmalize Me
Karmalize Me was Founded by Amit and Shubhra with the goal of starting a business that uplifts individuals and communities. Karmalize Me sustainably sources and produces premium quality organic products that are high in nutritive value, USDA organic, Kosher and non-GMO. They work in close collaboration with farmers and co-operatives to supply superfoods that are raw and sproutable. Every time OurHarvest purchases an item from Karmalize Me, they donate 50% of the profits to charity.
Keepers
Keepers Coffee Soda is something really unexpected. They take fresh citrus juice and pair it with expertly roasted coffee. It’s all-natural with all the good stuff you’d expect from a fancy artisanal coffee company. They roast their own coffee, allowing them to go from bean to bottle in record time. By using a Japanese flash brewing method they get a bright, refreshing flavor you can't get from traditional cold brews.Keepwell Vinegar
Keepwell Vinegar, a little company based in York County, Pennsylvania, was founded by Sarah Conezio and Isaiah Billington, who met as pastry chefs at a restaurant. They noticed that despite being surrounded by incredible products, when it came to vinegar, it was mostly the same commodity product you could get anywhere, with untraceable inputs, no accountability for growing or manufacturing practices, and quality measured by industrial consistency, rather than nuance and flavor. Keeping in a true artisan tradition, co-owners Sarah and Isaiah make everything themselves, from scratch, and work with small regional farms. The versatility of fermentation allows them to work with a wide variety of crops, utilize 'ugly' seconds that would otherwise go unsold, buy in bulk during seasonal gluts, and support the best and most responsible farmers. Simply put, we never have to compromise the provenance of our ingredients.Kernan Farms
Kernan Farms is a fourth generation family-owned farm located in Southern Jersey in Cumberland County.
KiiNOA!
Well-travelled founder Meredith Gray started KiiNOA!, a company committed to finding super healthy foods from around the world without giving up the fun of snacking. KiiNOA! is a superfood super snack made to fuel your daily adventures. Organic quinoa makes snacking not only guiltlessly gratifying, but also kinetically krave-able. From health nuts to snacking pros and even hungry kiddos, Kiinoa! is the ideal superfood snack ready to launch your snack time into a tasty, healthy, and energized new snack-iverse! KiiNOA! Is gluten-free, nutrient rich, whole-grain, and kosher.Kitchen Garden Farm
Kitchen Garden Farm is a 50-acre, certified organic vegetable farm located in the heart of the Pioneer Valley, the prime agricultural region of Western Massachusetts. The farm is doing the important work of converting prime agricultural land in their community to Organic production, and is committed to growing healthy soils by cultivating a wide range of biodiverse crops, improving crop rotation and cover cropping.
Knoll Farms
Knoll Farms is small, family-run farm dedicated to sustainable farming. They have pursued organic and bio-dynamic growing practices for decades, but strive for even higher standards than those defined as "organic." Knoll Farms grows produce year-round in beautiful Brentwood, California.
Knoll Krest Farm
Knoll Krest Farm has been operating in the scenic hills of the Hudson Valley by the Messerich family for generations. Knoll Krest raises happy, cage-free hens free of hormones or antibiotics. The farm specializes in an array of farm-fresh products that utilize their homegrown eggs including a line of delicious, fresh pasta. OurHarvest is proud to offer Knoll Krest products directly to our customers!Kriemhild Dairy Farms
Kriemhild Dairy Farms is located in Hamilton, NY and partners with small local cattle farms to produce the highest quality dairy products. All Kriemhild cattle are 100% grass fed, and animals are always treated to the highest ethical standards. Kriemhild Dairy Farms is committed to preserving the beauty of the environment of Central New York.
Krumville Bake Shop
Krumville Bake Shop is a small batch gluten-free bakery that specializes in baking scrumptious treats that everyone can enjoy! Wholesome, fresh, gluten-free ingredients are used in the baking process to create flavorful recipes inspired by Italian and Dutch cooking traditions. After having grown up in Emilia Romagna, Italy, founder Antonella Zangheri moved to the United States with a passion to create and satisfy people. Having been diagnosed with celiac disease in 2009, she found giving up the food she loved simply was not an option, and Krumville Bake Shop was born.
Kuhns Farm
Kuhns Farm, named after owner Chris Kunes' daughter, sits on the beautiful hills of central Pennsylvania. This farm produces top-quality, grass-fed, grain finished beef. Their animals are treated humanely and their grass-fed diet is supplemented with local whole corn kernels. OurHarvest is proud to offer their delicious beef to our customers.
Kutik's Honey Farm
Family owned and operated since 1977, Kutik’s Honey Farm began when Chuck Kutik received two beehives as a holiday present, which he used to make honey. Since then, this Norwich, NY, farm has blossomed into a leading provider of nature’s oldest sweetener and takes pride in maintaining top-quality standards for creating incredible products.
La Newyorkina
The heart and mission of La Newyorkina is to share the delicious sweetness and rich culture of Mexico. Everything we make is handmade from scratch in small batches, using the best ingredients we can get our hands on. We never use artificial flavorings or colorings.We carefully source our ingredients, working closely with farmers in New York and the surrounding area to get delicious organic dairy, seasonal fruits and herbs. We import high quality ingredients that don’t grow around New York, including Mexican vanilla beans, Oaxacan chocolate, tamarind, dried chiles, passion fruit and hibiscus. We spend a lot of time making sure we get the best ingredients available and working with small producers in Mexico, as we believe it is very important to support them.La Vigne Organics
We are a small, family owned farm in Fallbrook, California, located in the northern most part of San Diego County. We are a certified biodynamic, organic grove and we lovingly tend to more than 2,000 exotic citrus fruit trees and specialty herbs.
Lagier Ranches
This fourth-generation farm in San Joaquin Valley, California, grows cherries, blackberries, boysenberries, citrus, almonds, Bronx table grapes, paw paws, and more. Each generation has added to the diversity of the farm, and in 1996 Lagier Ranches became 100% organic. The Lagier family is committed to its responsibility to the earth, which is reflected in its environmentally conscious use of water, energy and other resources with its organic farming practices.
Lancaster Farm Fresh
Lancaster Farm Fresh Cooperative is a non-profit organic farmer’s cooperative of over 100 family farmers headquartered in Lancaster County, Pennsylvania. They focus on creating healthy high quality foods from our highly maintained and enriched soils on our small-scale family farms. When you purchase LFFC products you can be confident that you will receive the freshest farm products, raised humanely, with consideration for the land, animals and people.
Lani's Farm
Lani's Farm grows some of the most unique and interesting produce around. Their greens and rare varieties are legendary among chefs - whether it be super fresh dandelion greens, freshly grown tumeric, or Japanese mugwort. Lani's uses no sprays, pesticides, or chemicals and is working towards their organic certification.Larchmont Charcuterie
Daniel Teboul, the inspiration behind Larchmont Charcuterie, grew up in the French Alps, skiing in the winter, hiking in the summer, and passing through countless remote mountain villages. In France, meat curing is more a way of life than a pastime, and enduring local food traditions are passed on from generation to generation. None of what Daniel learned in his travels was lost, and he now brings this French artisanship and sensibility to the New World. His creations have the authentic and earthy taste of saucisson that was dried in an Alpine barn at an altitude of 10,000 feet.
Las Delicias
Deborah Brenner, founder of Las Delicias Patisserie grew up cooking and baking with her mother, where the kitchen was a place of endless possibilities. Deborah chose the name Las Delicias as a reminder of magical childhood summers on Avenue Las Delicias in Punta Del Este. When she creates a recipe, she goes back to that time and place where everything was possible. Las Delicias Patisserie infuses traditional pastries with luxury and imagination. Their gluten-free line amazes customers with pastries that actually taste as good as they look. All of Las Delicias’ products are vegetarian and kosher.
Laurel's Butter
"No crap, just nuts!"Founded by a former collegiate track athlete and professional bodybuilder, Laurel's Butter handcrafts delicious nut butters that are pure, simple and nutritious. Nut butters are the perfect form of energy with healthy fats and protein to keep you full and happy throughout the day!
Lavi
Lavi Spicy Peanut Butter is transforming lives in Haiti by improving smallholder farmer productivity, creating jobs, linking smallholder farmers to stable markets, and bringing nutritious snacks to schools.Spicy peanut butter, “manba pike” in Haitian Creole, is a homemade staple in every Haitian household. Served most often on toast at breakfast, spicy peanut butter is a uniquely Haitian twist on an American classic. Made with peanuts sourced directly from our network of smallholder farmers, Lavi Spicy Peanut Butter has a touch of Haitian scotch bonnet peppers, “piman bouk”, that makes it special.Lavi was born out of partnerships between multiple organizations, including leading Haitian social enterprise Acceso Haiti, with the goal of improving incomes for thousands of hardworking peanut farmers through access to new markets.
Lazy Lady Farm
Lazy Lady Farm started in 1987 by Laini Fondilier on barren land and in a small cabin. There was no electricity, no running water and no indoor plumbing. The farm was literally started from the ground up. Known for their incredible cheeses (Laini spent over 2 years in France working on various cheese farms), their herd is comprised of 40 registered Alpines and Saanens, with carefully selected genetics to assure great milk production. Lazy Lady produces their own hay using organic farm practices: composted manure, minerals, and supplements such as calcium, rock phosphate, gypsum, lime etc. Goats graze on lush pastures from May to Nov. using rotational grazing. Laini sources cows' milk from renowned neighboring Butterworks Farm during the winter months. Animals are fed non-GMO feeds, kelp, minerals, sunflower seeds, flax, and rolled oats. The non-gmo feed contains organic soy. The farm is Animal Welfare Approved and is off-the-grid, relying on solar and wind power.
Les Trois Petits Cochons
Les Trois Petits Cochons has produced award-winning, all natural pâté, charcuterie, and French pantry items since 1975 by crafting small, handmade batches using high-quality ingredients. One of the most awarded specialty food companies, Les Trois Petits Cochons began as a small charcuterie in Greenwich Village, New York City. By combining time-honored recipes, choice ingredients, innovative cooking methods and strict quality control, they are able to create consistent, handcrafted products. All of this, together with dedicated customer service and a passion for good food, have allowed them to stay true to the small charcuterie where they started over 40 years ago.Libby & Zoe
Libby Willis and Zoe Kanan have banded together for all of our benefit to offer a Thanksgiving holiday menu. Whether you want a savory or sweet addition to your menu or you want to go all out and just kick your feet up and let them do the work, they've got something for you. Or rather everything but the turkey. You'll just have to take care of that one. Libby Willis, co-owner of the now shuttered MeMe's Diner in Brooklyn, takes an eclectic approach to comfort food. She then morphed the space into KIT (an acronym for "Keep In Touch") as a neighborhood cafe and a business incubator that aims to carve out more space for queer people and people of color. Zoe Kanan, baker and pastry chef, but oh so much more, joined the Happy Cooking Hospitality team in 2018 as Head Baker for Simon and The Whale, Studio, and the George Washington Bar at the Freehand NY. Since 2020 she has been freelancing and exploring what comes next.
Lincoln and Berry
Lincoln and Berry was founded in Brooklyn in 2015 by husband and wife team Jon Cunningham and Venetia Williamson-Noble, who moved from London in 2007. Venetia, a former award-winning documentary filmmaker for the BBC, and Jon, a public relations industry veteran, share a love of European travel - particularly the simple, fresh foods of Italy, France, and Spain - and Brooklyn’s burgeoning locavore food markets and dining scene. When Venetia packed their youngest child off to school and Jon took a mid-career break, both started looking for a new adventure that combined their passions. After a meeting with old family friends the DeCamillas, owners of a California olive grove and producers of award-winning olive oils and olives, Lincoln and Berry was born. The company is named for a grocery and general store opened by Abraham Lincoln and William Berry in the 1830s, “for lack of other plans.”
Little Red Kitchen Bake Shop
The Little Red Kitchen Bake Shop was created by Susan Palmer in 2014, a native New Yorker who always had a passion for baking. Since she was a small child, you could find her side by side with her mom in the kitchen baking cookies. Soon enough Susan moved on from back of the chocolate chip cookie bag recipes to her own creations and eventually winning the Brooklyn Cookie Takedown in 2011 and 2012. Spurred by her love of baking and the quest to find the perfect chocolate chip cookie this shop was born. Today she creates those favorite cookies we all grew up with the finest ingredients and never any preservatives. Susan is also an in-demand recipe developer, food stylist and photographer and can be found sharing stories and recipes over at her blog The Girl In The Little Red Kitchen.Long Wind Farm
Long Wind Farm is nestled into the Upper Valley, a region that encompasses both Vermont and New Hampshire. Since 1984, they have provided New England with truly delicious and organic tomatoes. Their greenhouses allow them to grow and harvest great tasting local tomatoes year-round. Long Wind Farm is certified organic by the USDA.
Losada
For over 50 years, Aceitunas Losada has been raising the bar on olive production in their native Spain. Losada controls every aspect of the process from harvest to curing and more so they can carefully control the quality. They are also focused on restoring rare, native varieties of olives to their original splendor, and sharing their incredible flavor with their customers. Losada olives sells an all-natural line that is free of the chemicals found in commercially cured olives.Lost Bread Co.
Lost Bread is all about making good bread - the kind that provides a sturdy canvas for your meal, nourishes, and tastes great. They respect and fairly compensate the bakers, porters, packers, drivers who make our bread and get it into your hands. Lost Bread is committed to exploring a lost culinary heritage of thrifty ingenuity, donating or re-purposing excess bread to keep it out of the landfill. Lost Bread is extremely careful with its sourcing, focusing only on suppliers who care deeply about people, product and planet.
Lotus Foods
Lotus Foods began when its founders first tasted an amazing black rice during their travels in China. It was called “tribute rice”, or “longevity rice” because it was reserved for Chinese Emperors to ensure their good health and long life. In 1995, they began importing black rice, calling it Forbidden Rice® after the Forbidden City, the Chinese Imperial palace. Since then their goals have been high, but they're proud to say they’ve stayed true to them along the way.Specifically, they’re trying to change how rice is grown around the world. They believe that by pursuing smart product innovation, better growing practices, and delicious whole grain heirloom rice varieties they will lessen their environmental impact, improve nutrition for consumers and create more social and economic justice for small farmers.In 2008, they committed to partnering with small-scale farmers who radically changed how they grow rice, using less to produce more. With a set of practices that we call More Crop Per Drop™ farmers can double and even triple their yields using up to 50% less water on average and 80-90% less seed. In 2016, they became a fully certified B Corp or Benefit Corporation. B corporations are legally obligated to consider the impact of their decisions on their employees, suppliers, community, consumers, and environment. 
Lucky 13 Oysters
Long Island natives and Lucky 13 founders Matt Welling and Max Haspel grew up along the Great South Bay enjoying the pursuits typical of “bay rats” – sailing, surfing, fishing and clamming. They have distinct memories of baymen making their living from the most bountiful fruit of these waters: the hard clam. In the mid-1970s half the nation’s harvest of littleneck, cherrystone and chowder clams came from the Great South Bay. A confluence of events, primarily overharvesting, decimated the bay’s clam population, similar to the world-famous Blue Point oyster fate decades earlier.When Matt and Max learned of the Town of Islip’s aquaculture leasing program, they knew immediately they wanted to get involved. Thirteen parcels were made available for the initial program. On the day of the lottery their number was not drawn among the first twelve picks, and just one plot remained. Fingers crossed –their number was drawn for the last available plot – the thirteenth. Lucky 13 Oysters was underway.
Mac and Son
Founder Chris McMurray came-up with the idea for Mac & Son while he was making a typical store-bought Mac & Cheese for his young son. He looked at what he was making and asked “Why does Mac & Cheese from a package look & taste so much less appealing than the Mac & Cheese I can make from scratch or order from restaurant?” After looking at the ingredients list & doing a little research, the answer was apparent…there’s no recipe. There's nothing in the mix that will create a proper sauce. It’s just a box of industrial ingredients, no matter what brand one uses. Chris’ approach is different. He starts with an authentic recipe for great Mac & Cheese and found a way to make it easy to store & prepare at home.
Mah-Ze-Dahr
Conceived, built and run by lovers and purveyors of food, Mah-Ze-Dahr Bakery transports the curious on a delectable journey of mystery and desire that will elevate the baked good to a piece of comforting decadence that can be experienced every day.In Urdu, the word mazedar describes the taste essence of food, its flavor and magic that make it delicious. This one word captures the life of a taste experience, unique to each person but cohesive in its stories. It represents something that one cannot describe but wants to experience over and over again.Like the meaning of Mah-Ze-Dahr, the bakery is a culmination of years of traveling the world and experiencing people through their food, decades of culinary and restaurant experience, and the staunch belief that what you eat changes who you are.
Maine Grains
Maine Grains specializes in freshly milled, organic and heritage grains for stone-ground flour and rolled oats. Their mission is to build a regenerative economy in their community by milling nutritious grains using a traditional stone milling process. This process preserves the nutritional content and performance of their flour for natural fermentation and baking. To start their business, they repurposed an old jailhouse into a gristmill helping to turn their town into a thriving food hub.
Maine Root
Founded in a small town outside Portland, Maine Root was borne of the desire to create the best tasting, most environmentally responsible soda possible. Our beverages are Fair Trade Certified, using 100% organic sugar cane from Brazil as the sweetener. This certification means our farmers are paid a premium for the hard work they put into our products.
Maplebrook Farm
In 2003, while visiting Manchester, Vermont, Johann Englert had a flash-back to her college years. A cluster of fresh mozzarella balls sitting on the counter of an Italian specialty shop reminded her of a groceria she and her mother had visited while traveling in Italy. These cheese artisans produced genuine, Old World mozzarella. Johann could not find that level of quality in Boston and bought 20 balls of mozzarella on the spot. She asked Mike Scheps, the owner’s son and third generation cheesemaker, if he would be able to supply her with small quantities. Little did they know, a business was born. Maplebrook Farm produces handmade artisanal cheeses in the Green Mountains of Vermont. Maplebrook Farm uses old world cheesemaking techniques to produce fresh quality products, with remarkable flavor and texture. Hormone free, 100% Vermont Milk provides a distinguishable quality and unparalleled flavor.
MarGene Farms
Started in 2011 by husband and wife team Maryanne and Gene Krupski, MarGene Farms is a certified organic farm on Long Island's North Fork. Gene, after a long career in the finance industry, has gone back to his roots by farming the same land his family has for several generations. Every variety they grow is carefully curated and selected for its flavor from fresh ginger to blue potatoes. Their high tunnels also enable to them to grow a variety of produce well into the winter, extending the growing season.
Marieke Gouda
Marieke and Rolf Penterman both grew up on dairy farms in the Netherlands, however, when Rolf was at the age where he was ready to start his own business there was no good (or affordable!) farmland available for him to start his own operation. He decided to relocate to Thorp, Wisconsin, where he started a 350 cow dairy. Marieke, his wife, got her Bachelor's Degree in dairy science, and followed Rolf to the U.S. in 2003.She soon missed the cheese from back home and decided to make her own Dutch Gouda in America. After getting her cheesemaker's license from the state of Wisconsin and completing an apprenticeship in Holland, she began producing her own Dutch-style Gouda cheese. Dozens of awards followed, including the 2013 United States Grand Champion Cheese, and the 2015 Wisconsin Outstanding Young Farmer Award for the state of Wisconsin - for which she was the first woman to ever win the accolade.Marine Fisheries
Located on Long Island, Marine Fisheries takes pride in sourcing the freshest seafood. All of their seafood is purchased daily, so none of it sits around for very long. Their line of prepared dishes are made using old world methods and contain only the highest quality fish.Martin's Farm
Martin Bournhonesque is famous among California chefs for growing the very best tasting produce in the Bay Area. Farming since 1990 in the Salinas Valley south of San Francisco, he uses organic and ecologically friendly standards (though he isn't organically certified) in both his greenhouses and fields. He grows a wide array of specialty varieties throughout most of the year. Be sure to try his famed Broccoli di Cicco (a broccolini / broccoli raab like green) if you see it available.
Martin's Pretzels
Martin's Pretzels can trace their origins to ancient Rome, but years after the introduction of the first pretzel in America (in 1850, according to some) the existence of the handmade hard pretzel ("Pennsylvania Dutch" or later "beer" pretzel) was endangered by automation that threatened to destroy the magic of deep pretzel crunch and flavor. Since the 1930’s, however, Martin’s Pretzels has held on to tradition. The pretzels, mixed in small batches of dough using a sour dough sponge, wind their way from the twisting table into a soda bath, then into a stone-lined oven, then into a drying oven, and finally into bags. The difference between machine and handmade pretzels is unimaginable without tasting…a mere crumb tells the whole story.Martinez Farms
This Salinas Valley farm was founded by a former farm worker and is now one of the principal strawberry suppliers to Monterey.Massa Organics
Massa Organics was born out of the desire to grow organic rice within a business framework that allowed them to control the sale and prices of the food they grew. Starting in the early 2000s, Greg Massa and his wife, Raquel Krach, have slowly grown their farm from a small patch of organic rice to an integrated farm with an almond orchard, pigs, wheat and hay (for crops rotation), and sheep. Greg and Raquel are former tropical ecologists who returned to the farm. They view their farm as part of a functioning ecosystem and look at each crop in relation to how it will complement the farming system.
Matt's Kimchi
After graduating college, Matt packed his things and moved to South Korea where he found a job teaching English. There he discovered Korea’s national dish, kimchi. It was spicy, flavorful and could be eaten with anything and everything; meat, eggs, sandwiches, rice, veggies. When he found out its health benefits, he was hooked! After coming back to the US, Matt went to store after store in search of a kimchi comparable to what he ate in Korea. Unable to find anything, he decided to make it himself. Matt intently studied the process of making kimchi and learned how to properly ferment it. Not only did he make a kimchi that was equally (or better than!) the kimchi he had in Korea, but he was also putting his own creative spin on it. He began giving it to his friends, family, and coworkers and they loved it! Thus, Matt's Kimchi was born. Matt's Kimchi is 100% raw, lacto-fermented, all-natural, gluten-free, and vegan.
Maywood Farms
Bob Steinacher came to farming from an unexpected location - Silicon Valley. His family had not been farming the land for generations, but after tending to his family's small garden became smitten with working on the land. After leaving college to run a high school farm, he gained experience in various forms of agriculture and decided to pursue his dream by building his own farm. He selected a 265 acre bare piece of land in the Northern California town of Corning. After inspecting the land’s soil conditions, Bob decided to plant figs for the dried fig market. In 1986, he had his first harvest. This harvest was too small to mechanically harvest and transport to the processor, so he hand picked, packed, then drove the figs to the San Francisco terminal market. The response from the buyers was so good that he decided to focus his efforts on growing fresh figs. That same year, Bob met and married Karen, an Engineering Construction Management student at California State University, Chico. After graduation, Karen worked for various contractors. In 1989, she realized that running a farm and a construction site are very similar and decided to rework the farm's production operation. With Bob and Karen working together, the farm has become a successful operation. During harvest, Bob handles shipping and sales, while Karen runs the crews and oversees production.In 1990, Maywood Farms obtained C.C.O.F. Organic certification for 25 acres of figs. This was so successful that they started the transition process on remaining acreage in 1998.Mead Orchards
Mead Orchards is a family-owned and operated 180-acre fruit orchard and vegetable farm located in the beautiful Mid-Hudson River Valley of New York. The farm specializes in tree fruits (including many new non-GMO varieties of apples and pears), along with berries and vegetables. The Mead family are careful stewards of their land, employing Good Agricultural Practices (GAP) and Integrated Pest Management (IPM) on the farm to improve soil health and fertility and limit chemical inputs.
Meadowhawk Granola
Meadowhawk Granola is made in Brooklyn with Canadian Soul. It uses only the highest quality organic ingredients. The founder had been making granola since she was a teenager living in northern British Columbia, but gave it up with a diagnosis of an auto-immune condition. A strict elimination diet ruled out most of her usual breakfast choices, including her granola, and the allergy-friendly granola offerings on local store shelves left much to be desired. As one of the interesting silver linings of her journey back to health, she decided to adapt the recipe she had been making for years. A few months later, friends and family convinced her to bring both the old favorite and the new creations to market, and here they are!
Meadowood Farms
Meadowood Farms is a 225 acre farm in Madison County, New York. They produce award winning farmstead cheeses from a flock of pasture raised East Friesian sheep. These sheep have been bred to thrive on pasture with minimal grain and to be hardy in the harsh central New York winters. Cheeses from Meadowood are hand-crafted and made only from the milk of their sheep. They are produced seasonally, from May through October, when the sheep are able to enjoy the lush pasture.Mecox Bay Dairy
Mecox Bay Dairy is the only dairy on Long Island's South Fork. Family owned & operated in the Hamptons, we're committed to quality and consistency. We craft artisan products through sustainable farming practices, and maintain a positive relationship with our community through respect for the natural landscape.
Meyer's Plant and Produce Farms
A 4th generation family farm, Meyer's Plants and Produce has been loyally serving Long Island since 1924. Growing over 100 acres of fresh vegetables on two farms, the Meyer family is excited to be offering their incredible produce beyond their farmstand to OurHarvest customers.Miami Fruit
Miami Fruit is dedicated to growing the highest quality tropical fruit in the United States, harvested weekly from our local farms in South Florida. We love trying exotic and rare fruits, so we are thrilled to be able to share them with you! Much of our fruit is Certified USDA Organic, and the fruits that aren't certified are unsprayed and pesticide free.Milk Pail
In the 1640s the Halsey family began farming in the Water Mill and Bridgehampton area known as Mecox, named for beautiful Mecox Bay. Today, the owners and founders of The Milk Pail Fresh Market & U-Pick, John and Evelyn Halsey, along with their daughters Amy and Jennifer, are the 11th and 12th generation of Halseys carrying on a farming tradition that began more than 350 years ago. Their family farm and orchard is located on the shores of the same Mecox Bay that attracted the first Halsey settlers.
Mini Melanie
Pastry Chef and Owner Melanie Moss believes opening every cake box should be like opening up a box of jewelry. Melanie's mini cakes, party-sized cakes, and chocolate truffles are handcrafted in New York City and are inspired by the colors and specialities of jewels and gemstones. With a restaurant background in the Michelin-starred pastry kitchens of Dan Barber's Blue Hill at Stone Barns and Mario Batali's Babbo, local ingredients shape every recipe Melanie develops. The specialty line of mini cookies and bars created for OurHarvest highlights the everyday, addictive snacks Melanie enjoys baking in between producing the whimsical collection of sweets on the Mini Melanie menu.Miracle Springs Farm
Miracle Springs Farm’s mantra: More of the good stuff! And they thrive at that mantra by producing uncompromisingly delicious food and enhancing the well-being of their soil and animals. Since 2014, this all-star team of family farmers have run this small goat dairy, as passionate caretakers of the land, firmly believing in regenerative farming.
Modzel Family Farm
Modzel Family Farms is a family operation, run by Dennis Modzel, Sr. and his two sons, Dennis Modzel, Jr. and Matthew Modzel. They feed their animals grass and corn silage, producing beautifully finished beef. Denny Jr.'s ability to easily explain beef production, his wealth of knowledge and gregarious nature make him a great teacher and partner. They use only natural methods with no antibiotics or growth hormones for their grass-fed, grain-finished beef.
MOMO dressing
MOMO dressing was founded by the husband and wife team of Masaki and Yukimi Momose, who make incredible, handcrafted small-batch Japanese dressings, marinades, and dips. All of their products are made without any chemicals or preservatives, sourcing local ingredients wherever possible. We especially love their basil dressing which is grown using Gotham Greens, another OurHarvest supplier. OurHarvest is excited to be offering these delicious, all-natural dressing to our customers.
momofuku
In 2004, Chef David Chang opened Momofuku Noodle Bar in New York City’s East Village. Momofuku has since grown to include restaurants in New York City, Toronto, Sydney, and soon, Washington, DC. Recently, his culinary lab has begun to produce some of the chef’s signature sauces available for home use. The lab is committed to making products inspired by Japan and Korea that taste uniquely American. They strive to make the best tasting foods from the simplest ingredients and techniques. Their sauces, seasonings, and condiments are traditional in approach, modern in style, and versatile across all types of cuisine.
Mother In Law's
Launched in NYC, Mother In Law’s goal is to bring the best of Korean flavors to customers everywhere. Their delicious kimchi and gochujang are made in small batches with only the finest, all-natural ingredients, and are based on founder Lauryn Chun’s family recipes. Their very popular gochujang has a distinct and intense flavor profile that is spicy, tangy, and all around delicious.
Mountain Fresh Farms
Mountain Fresh Farms grows their vegetables hydroponically, which means without soil, so there are no soil-born insects or diseases. They pamper them in carefully controlled greenhouse conditions, feeding them only the best nutrients. Mountain Fresh Farms uses safe, natural means of insect and disease control (no pesticides or herbicides).
Mountain Morsels
Rebecca Scott, creator of Mountain Morsels, is passionate about crafting nourishing snacks that don't compromise on flavor. Mountain Morsels uses 100% all natural, ethically-sourced ingredients. They never add the "bad stuff". Rather, they combine simple, wholesome ingredients that together achieve naturally delicious flavors. The company's philosophy is about adding nutrition, never taking away, and they believe plant based, health-supporting foods don't have to taste like they're good for you.
Mountain Sweet Berry Farm
Rick Bishop runs Mountain Sweet Berry Farm in the Catskill Mountains and grows delicious fruit and vegetables. Besides nurturing the sweetest strawberries ever, Bishop has a thing for potatoes and sells many different varieties.
Mr. Bing
After studying Chinese in Beijing, founder Brian Goldberg became addicted to Bings - a savory crepe stuffed with a variety of filling ranging from eggs to the amazing Chili Crisp. Brian, upon his return to the states and craving a Bing, decided to start Mr. Bing, which specialized in Beijing-style bings and condiments. His chili crisp is umami rich with the perfect crunchy texture. We like to pair it with, well, everything!His products are all natural and contain no MSG or other additives.
Murray Family Farm
This small family farm based in Bakersfield, California grows some of the very best berries and stone fruit around. They use only organic and sustainable practices, and relative to most farmers, grow their products specifically for taste rather than ease of shipment. As a result, their produce tends to be more perishable than what you get in a store, but we can promise that your taste buds won't regret it!
My Fit Kitchen
When I was growing up in Germany, my grandmothers and my mother would bake everything from scratch. Some of my warmest, sweetest memories were spending hours helping and learning from them in the kitchen, and, of course, nibbling the ingredients.An athlete since I was very young, I have also always been interested in fitness and trained and completed the New York City Marathon. In 2005 I decided to make a career change and became a certified fitness trainer.I founded My Fit Kitchen to bring my two passions, exercise and baking, together, and to offer my clients and customers delicious food that tastes like the “real” thing, provides energy, and brings a little fun back into fitness.
Narragansett Creamery
The Federico family has been making heartfelt, home cooked meals for decades. Mark and Pattie Federico decided to transform this passionate cooking into a family-run creamery. Using local, hormone-free milk and careful sourcing, Narragansett Creamery produces some of the areas finest fresh cheeses. Their ricotta is particularly amazing!
Natalie's Orchid Island Juice Company
Natalie's Orchid Island Juice Company a family owned and operated juice company, offers award winning quality citrus juices. The juice is squeezed daily in order to guarantee its freshness. The juices are pure, with no additives, preservatives or sweeteners of any kind. Natalie's orange juice has been selected as the best juice in America by many including the Today Show and Serious Eats.
Nettle Meadow Farm
Nettle Meadow Farm is a goat and sheep dairy and cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese and the unique challenges of farm life. Nettle Meadow Farm was originally founded in 1990 and is the home of over 300 goats, dozens of sheep and a variety of farm sanctuary animals. The sheep and goats’ diet includes a variety of natural ingredients including hay, grains and wild herbs, raspberry leaf, garlic, and kelp for balanced nutrition. All of their cheese are naturally produced.
No Nutz Granola
No Nutz Granola was founded by Debi Yadegari, an allergy mom dedicated to bringing safer products to the marketplace.Like all allergy families, Debi did a clean sweep of her pantry when her youngest son was diagnosed with a severe, life threatening peanut allergy in 2013. The hardest thing for her to give up was her morning granola. After failing to find a nut free alternative that was not drowning in seeds, but chocked full of crunchy goodness, Debi began making her own. Very quickly, her homemade nut free granola became an instant sensation and No Nutz Granola was born.No Nutz Granola is full of whole grain goodness, low in sugar and a sure-fire hit with adults and kids, alike. Just ask Debi who can never keep enough around for her four children and all of their hungry friends. OurHarvest is proud to offer No Nutz Granola for our customers. With its crunchy whole grain goodness and the occasional pop of chocolate, it is the perfect snack.Enjoy as a complement to your morning yogurt, sprinkled over ice cream or simply by the handful, on the go. However you choose to enjoy No Nutz Granola, we are confident that you will not be disappointed.No Nutz Granola is baked with love by an allergy mom in a nut free facility.
North Fork Chocolate Company
The North Fork Chocolate Company, run by Chef Steven Amaral and Ann Corley, handcrafts small batch artisanal chocolates with a keen focus on sourcing all-natural, local ingredients. The finest Belgian chocolate is custom blended by the chef according to a proprietary recipe and then combined with ingredients from Long Island farms to produce incredibly delicious and unique results. Local honey, sea salt and seasonal fruit have all been known to sneak their way into these creative chocolates.
North Fork Potato Chips
The story of North Fork Potato Chips goes all the way back to 1910, when Martin Sidor's grandfather started growing potatoes on Long Island's North Fork. In the 1970's, when Martin and his wife Carol took over the farm, times were very tough for small potato farmers. To keep the farm going, they came up with the idea of creating an all-natural potato chip cooked in nothing but pure sunflower oil. The result was the incredible product you can buy today.North Spore
North Spore is the brainchild of three college friends with an admiration for all things related to the mycological world. What began as a love for mushroom foraging and cultivating has developed into an obsession with all things fungi. Based in Westbrook just outside of Portland, Maine, North Spore supports a vibrant local foraging ecosystem for their dried wild mushroom line, as well as cultivating a wide variety of gourmet mushroom species in their urban mushroom farm and producing mushroom spawn for home growers, small farms, and other commercial mushroom farms.
Northern Soy
In 1976, Norman Holland and Andrew Schecter envisioned a business to serve as a vehicle for positive social change. With the help of $7,000 in loan money from friends, Northern Soy (also known as SoyBoy) started making organic tofu. From the conviction that happy workers produce higher quality foods, Northern Soy has since strived to create a workplace where people can enjoy their work and have their needs fulfilled. Northern Soy, based in upstate NY, sources their product locally whenever available. All of their products are all-natural, certified organic, kosher, GMO-free, and nut-free.
Northwind Farms
Started in 1981 by Richard and Jane Biezynski, Northwind Farms is a family farm located in the Hudson Valley near the village of Tivoli. They sell a variety of pastured meat from poultry to pork that is never fed any antibiotics or growth hormones. Even in the harsh NY winter, their animals are never confined.
Norwich Meadows Farm
Norwich Meadows Farm, a certified organic farm based in upstate New York, prides itself on growing food free of the harmful chemicals and inorganic fertilizers found in larger scale operations. Started with only half an acre in 1998 by Zaid and Haifa Kurdieh, the farm has expanded to cover approximately 100 acres of organic farmland, and the farmers are keenly focused on preserving the local environment and supporting the local economy. OurHarvest is proud to be offering Norwich Meadows organic produce to our customers.
Norwich Meadows Farm with Gabe McMackin
Gabe is the Chef and Owner of the Finch. He has 20 years experience cooking in and around New England at restaurants like Blue Hill at Stone Barns, Gramercy Tavern, Roberta’s and worked for Martha Stewart as a corporate chef for merchandising. He has also worked at The Mayflower, Thomas Moran's Petite Syrah, and had his first job washing dishes and doing prep at The Hopkins Inn, all in Connecticut. He spent a good while at Sperry's in Saratoga, ran his own catering company and did many incredibly interesting things including publishing, roofing and business development for financial services before finding the space at 212 Greene ave where he thought he could put a small neighborhood restaurant in.He is focused on creating a living restaurant where all choices we make consider the long term health of the business and the community.Nuhma NYC
Nuhma Tuazon immigrated to the United States from the Philippines with her family when she was thirteen. However, the sounds and smells of her childhood—freshly caught fish, newly picked vegetables, bustling markets—continued to anchor Nuhma’s sense of home and inspire her lifelong passion for cooking. At twenty years old, Nuhma moved to France to intern under Pierre Hermé at Fauchon, the iconic French gourmet food company, before returning to New York to complete the Pastry and Baking Arts program at the Institute of Culinary Education, and eventually working for the Michelin Starred Bouley restaurant. Numha founded Nuhma NYC, which quickly grew as an in-demand catering and events company known for its exquisite yet approachable cuisine, unparalleled service, and famous fried chicken.
O-Med
O-Med is a 4th generation, family-owned company focused on producing the finest oils and vinegars in the world from their olive mill in Andalusia. They combine modern technology with old-world techniques and sustainable practices, including using the olive pits to help generate energy for their production. Their vinegars are produced using a 150 year old method that focuses on the true flavor of the base wine, and while that method takes 5x longer than the commonly used production methods, the results are worth every extra second!O'TS
Made by Nina's Fresh Batch, O'TS is a line of contemporary oatmeal cookies. Nina's Fresh Batch makes delicious handcrafted cookies and granola in New York. All products are all natural and crafted in small batches using the finest ingredients.Off The Cob
Founded by a third-generation farmer from central New York, Off The Cob makes the first tortilla chips with real sweet corn. We are dedicated to making simple and delicious all-natural snacks using real sweet corn and sustainable corn farming methods. We use only GMO free ground whole corn and sweet corn. Our chips are naturally gluten free and vegan.Okui Farms
In 1948, Charlie Sakamoto started growing berries on five acres, focused on producing the sweetest strawberries imaginable. Today, Charles Okui, his grandson, manages the farm and grows strawberries with his sister, Joan Okui. As third generation, Japanese-American farmers, they are continuing the family tradition by harvesting their Albion strawberries at the peak of ripeness. Their unique micro climate in Grover Beach, California (in San Luis Obispo County) contributes to the full-flavored fruit.Old Friends Farm
In 2003, Old Friends Farm was founded by Missy Bahret and Casey Steinberg who were...you guessed it...old friends from their college days. Missy and Casey still co-own and continually create and manage the farm. Old Friends Farm manages the farm to be part of a healthy ecosystem that fosters connection between the community and local agriculture. They are pioneers in growing ginger and turmeric in the Northeast and have expanded to include products made from their ginger and tumeric.They are Certified Organic by Baystate Organic Certifiers, have an on-farm Certified Kitchen facility for processing, and are certified by the Commonwealth Quality Program.
Olivia's Kitchen
Olivia’s Kitchen was started by Olivia Marjoram, a graduate of Le Cordon Bleu, who has worked previously as Pastry Chef at Claridges Hotel in London among several other top locations. Unable to find some of her favorite, traditional Irish cookies and desserts here in NYC, she decided to bake her own! Produced in Harlem and using only the highest quality, all-natural ingredients, her cookies and caramels are perfectly flavored, with incredible texture.
Organic Olive Juice Company
Founded by the Damiani Family in New York City, the Organic Olive Juice Company hopes to bring the very best flavors from their four farms or Masserias in Puglia directly to your home. Puglia has traditionally been a land of great home-made cooking. Every household has their “chef”, recipes handed down from mothers, fathers, aunts and uncles, to the next generation. These artisanal home-made recipes have been for many years the bedrock of the great Pugliese cuisine, a simple, healthy, flavorful and delicious diet. At Masseria Ghietta, one of their four family-owned organic farms, their objective is to bring these home-made recipes out of the house and directly onto your table. Each one of their sauces and spreads have been prepared just like a mother would for her children.
OurHarvest
Eating should be joyful, whether you’re biting into a perfectly-ripe, juicy strawberry or tasting the season’s first locally-harvested sweet corn. OurHarvest was founded under the premise that the fresher your food is, the more delicious and nutritious it will be. Our dream is for you and your family to sit around the dinner table enjoying the very best food our region has to offer.
Ovenly
Ovenly is an award-winning retail and wholesale bakery based in New York City, proudly founded and led by women. As a bakery, they specialize in that magic intersection between savory & sweet. As a business, they believe in equal parts joy & disruption. Ovenly is more than a place for delicious treats. It’s also an opportunity to do business in a more empathic way through radical responsibility, in hopes that one day it may not seem so radical. Believing in open-hiring, creating good jobs, and taking care of their team, Ovenly works with non-profit job partners to hire and train folks from marginalized communities with little or no experience or gaps in their resumes. They also pay a living wage, offer health insurance, paid vacation time, and generous primary & secondary caregiver leave benefits. Ovenly also aims to leave the environment in a better place than they found it by shrinking their carbon footprint, constantly reducing their landfill and incineration-bound waste, and utilizing clean energy. Lastly, Ovenly creates the best quality treats to bring the most amount of joy in a single moment. They're intentional about using ingredients that are all-natural and responsibly sourced and aim to work with purveyors who also care about the environment and people. They also strive to use recycled or sustainable materials in their stores and work to educate their customers and staff about their environmental impact as a business. And after that, they eat more cookies.
Paper Plane Coffee Co
Paper Plane Coffee Co.'s voyage began five generations ago just below the "Paper Plains" on founder Jonathan Echeverry's family's coffee farm. The farm, which has been in Jonathan's family for about 70 years was one of the first in their region to grow coffee. And, their coffee farm literally saved the lives of many during the great violence in the 50's and 60's in Colombia, where his Mother's family used to hide in the fields to avoid the violence in their town. This multi-generational passion for coffee led Jonathan to start Paper Plane sharing the coffee grown not only on his family's farm, but from other fair-trade, eco-friendly farms similar to his own.
Pete's Greens
We are a certified organic, four season vegetable farm located on the edge of Vermont's Northeast Kingdom in Craftsbury, VT. We grow about 200 varieties of vegetables on over 300 acres of land. Our selection of organic produce includes all your standards as well as interesting and unique specialty vegetables.Pete's Greens is certified organic by the Northeast Organic Farming Association of Vermont.Pezzini Farms
Pezzini Farms has produced Heirloom Green Globe artichokes for over eighty years, providing our customers with the finest tasting artichokes available. Carefully selected for optimum tenderness and flavor, each artichoke is harvested and packed by hand. We make it possible for you to enjoy farm-fresh artichokes anywhere in the United States. Enjoy them with family and friends.
Phillips Farms
Established in the mid-1800s, Phillips Farms began as a typical small farm in the country. Today the farm has grown to over 200 acres and grows a broad array of fruits and vegetables. Phillips Farms was recognized by the state of New Jersey as part of the Garden State Farmland Preservation Trust Program. This means that the farm would be protected so that you, your children and your grandchildren would enjoy the benefits of fresh, local food for generations to come. OurHarvest is proud to offer produce from Phillips Farms.
Pipsnacks
Pipcorn was founded by brother and sister team, Jeff & Jen Martin, and Jeff's wife, Teresa Tsou. The Pipcorn seed was planted when Jeff was helping Jen move apartments in the spring of 2010. In desperate need of a snack, Jen remembered these special little kernels that she had gotten a few days earlier. Five minutes later, they were snacking on the best popcorn they had ever had. Together with Jeff's wife Teresa, Pipsnacks was started! Pipcorn is gluten-free, non-GMO, vegan, and whole grain.
PJ Cranberries
P.J. Cranberries was started in 1990 on 10.5 acres of land situated inside the coastal barrier beach on the edge of a large fresh water marsh system. The first bog of the Early Black cranberry variety was partially renovated and replanted. In 1994 the second bog was constructed and planted followed by the Stevens bog in 1998. The traditional varieties are dry harvested , sorted, packaged and then sold to businesses which support locally grown food. The cranberry farm is run by Peter J. Hanlon and his two sons, Patrick and Pete. Every decision made regarding the growing of cranberries is made with consideration to the natural surrounding environment.Ploughgate Creamery
Marisa Mauro, owner of Ploughgate Creamery, has been in the dairy farming world since she was just a teenager. Her story, passion, and business plan are so compelling that she won the rights to purchase the historic Bragg Farm, a beautiful parcel of hilltop farmland in Vermont's Mad River Valley, from the Vermont Land Trust. At Bragg Farm, which was founded in 1909, the original barn is intact – complete with wooden milking stanchions and a glorious loose hayloft where horses used to pull wagonloads of hay up a ramp. It’s a Vermonter’s wildest agrarian dream. Marisa sources her cream from the St Albans Coop, one of the best Coops in the state, but aims to have her own animals as soon as possible. Her creamery is a brand-spanking new building, but the rehabilitation of the rest of the farm buildings is something that will take time. When the barn is ready, she’ll fill it with cows and have her own herd.
POPtea
Brooklyn-brewed sparkling teas made with one goal in mind: DRINK MORE TEAWe believe in the power of tea, and we think it should be infused into everything we drink. When we noticed that there was a lack of healthy soft drinks in the beverage coolers, we decided to make our own using freshly brewed tea.
Port of Cape May
A prominent port on the shores of New Jersey, Cape May boasts a steady supply of fresh catch with some of the tastiest seafood products you find. We're excited to work with local fishermen who dock there, and we especially enjoy their incredible scallops, which we highly recommend.
Port Wanchese
We’re proud to source our high-quality wild swordfish from a variety of ports across the Atlantic Ocean, including Port Wanchese on the coast of North Carolina. One of our favorite boats that provides us with fresh catch is the Sharon G, which fishes up and down the east coast and has a rich history of catching some of the tastiest swordfish you can find.
Premium Ocean
From the shores of Ecuador, Premium Ocean brings the best shrimp available from the sea to the marketplace. Their steady supply of shrimp is caught or farmed by a group of artisanal fishermen who work on privately owned boats and strictly adhere to sustainable fishing rules. Once the boats dock with their fresh catch, Premium Ocean carefully curates the product in a local processing facility to preserve freshness and ensure that only the highest quality specimen are selected to be shipped to OurHarvest, where they await your order. Next stop: your home! (Trust us, these shrimp are worth trying.)
Pulse Roasted Chickpeas
Our philosophy of eating wholesome foods that provide optimal nutrition benefits led us to create our tasty snacks that provide the goodness that your body needs and satisfies the flavors your body craves. We don't add refined sugar to any of our flavors. You can count on us to use only 100% organic premium ingredients. Our chickpeas are always baked and never fried.
Pure Batch
Pure Batch specializes in organic, vegan, gluten-free, soy-free, and peanut-free raw and baked goods. Founded by the Angelas (mom and daughter team Angela B. Millin and Angela K. Millin), the business was inspired by Mama Millin’s dramatic lifestyle change in 2014, where wellness and healthy eating became paramount. Mama Millin created her special recipe for a protein brownie filled with organic black beans, organic plant protein, her own organic almond butter and (of course) love. She was hooked and so were her family and friends. She couldn’t make them fast enough and they could not believe what was in their dessert! As a result, pure batch was born. Now with many different batch types and new batches brewing everyday, Mama Millin hopes to bring into your home what changed her life.Q Mixers
It was a warm summer night in Brooklyn and some good friends were in founder Jordan Silbert's backyard for gin & tonics. A few drinks in, his teeth felt sticky. He picked up the bottle of tonic water. 32 grams of high fructose corn syrup! Artificial flavors. And artificial preservatives. Maybe it was the gin, but the concept lingered. They were mixing the finest gins drink after drink with something lousy. The moon was shining down on the table. The light caught the gin, transforming it into a glowing orb of green goodness. Next to it, the plastic tonic water bottle with its label peeling off and its contents going flat looked particularly decrepit.Jordan decided to make a superior tonic water. One good enough to mix with his favorite gins - less sweet and made from real ingredients. After four years tracking down the finest ingredients, he transformed his dream into Q Mixers - makers of not only the aforementioned tonic water, but also some of the finest sodas and beverages available.
Raaka Chocolate
At Raaka, when they make chocolate they're after something that feels the way Raaka (a Finnish word meaning raw) sounds: strong, wild, playful, and most of all, different. For them, sourcing is more than just procuring raw materials: it's establishing a relationship with the people who do the hardest and most crucial work simply because without great cacao, they can't make truly great chocolate! They source from eco-friendly, sustainable farms and always pay fair prices to their farmers. Raaka chocolate is then produced in a gluten-free, vegan facility using certified non-GMO ingredients. The only nuts used in their facility are coconuts (no peanuts or other tree nuts).Rancho Gordo
Steve Sando first started farming tomatoes when he was frustrated that he couldn’t find local tomatoes despite being in Napa, one of the world's most magnificent agricultural regions. Eventually, he started growing heirloom beans, with Rio Zape as the first he harvested! He was blown away by Rio Zape and the other heirloom beans he was growing, but also really confused why they were such a big secret. After introducing the product to the public, the company started growing beyond a local farmers market due to demand and popularity of the beans. Steve’s agricultural pursuits have been based on enjoying cooking but frustrated by the lack of ingredients, especially those that are native to the New World. He was originally drawn to the beans, in part, because they are indigenous to the Americas, and he is proud to play a role in the re-invention of American cuisine to include indigenous traditions and recipes, including those from north and south of the border as part of the equation.
Red Boat
Red Boat is a family operated facility in Vietnam with one mission: to re-create the smells and flavors of traditional Saigon cuisine for customers overseas. In an era where transparency, traceability, and sustainability reign supreme, Red Boat is just as committed to quality ingredients and its time-honored fermentation tradition as the day it was founded. That means no additives, no preservatives, and no flavor enhancers. Their signature product is the purest fish sauce on earth.
Red Jacket Orchards
Located in the beautiful Finger Lakes Region of New York State along the rolling hills of Seneca Lake, Red Jacket Orchards has mastered the art of harvesting and pressing premium fruits and juices. Three generations of the Nicholson family have grown apples and summer fruits, including berries, currants, cherries, peaches, plums and the largest apricot orchard on the East Coast. Founded in 1958, what began as a local apple farm has grown to a 600-acre family orchard.Regalis
Regalis Foods was founded in 2012 by Ian Purkayastha. Ian began working in the industry at age 15 foraging for mushrooms in his small hometown in Arkansas. Moving to New York at 18, Purkayastha began introducing his truffles, caviar, and wild foraged goods to top Michelin starred restaurants in the city. He quickly developed a loyal following and established a reputation as a preeminent expert in his field.Today, Regalis Foods has blossomed into one of the nation’s most respected luxury food purveyors. Focused only on premium ingredients, Regalis imports fresh truffles from seven different countries, and Regalis branded truffle products are a cornerstone of their business. Regalis also offers an ever expanding range of wild edibles, live seafood, specialty proteins, as well as direct European and Asian imports.
Rising C Ranches
In 1988, Eric and Kim Christensen purchased their first citrus farm, with the goal of sustainbly growing a wide variety of more unique and interesting citrus fruits. As a small farmer, Rising C decided to focus its efforts on producing only the sweetest, highest quality fruits, and this is done first and foremost by picking fruit at the peak of ripeness. Most citrus bought in stores is picked way too early in order to maximize shelf life; Rising C will only harvest a perfectly flavorful fruit. Rising C is also committed to minimizing its environmental impact and has curtailed the use of herbicides and inorganic pest control (unless in an absolute emergency), while dramatically reducing its use of inorganic fertilizers. OurHarvest is proud to be partnering with such a high quality, eco-focused citrus farm.Sourcing locally is at the heart of what we do. For peak season products that aren't available locally, we sometimes expand our geographic reach to get the products you want!
Rising Spring Meat Co.
Rising Spring Meat Company is a USDA-licensed meat processing enterprise servicing local beef farms in the northeast. Tracing its origins to 1912, the RSMC operation began in a small shed, which has been renovated multiple times into the clean and modern facility in which meat is processed today. RSMC proudly focuses on helping the local economy and local farmers by handling their processing and packaging needs. There is always a USDA inspector on-site to supervise these activities, so you can rest assured that the utmost care is being taken to provide you with the highest-quality products.
Riverdog Farm
Located in the beautiful Capay Valley, the rich creek-bottom soil, intense summer heat, and winter frost make exceptionally tasty fruits and vegetables. Since 1990 Riverdog Farm used a system of compost, crop rotation, cover cropping and hedgerow planting to keep the soil healthy and to promote a healthy ecosystem around the farm. Animals are integrated into the farming system by providing natural fertilizer for orchards and fields and are all raised on organic pasture. Riverdog Farm is certifed organic by CCOF (California Certified Organic Farmers).Riverine Ranch
Riverine Ranch, located within the scenic Musconetcong River Valley in New Jersey, has been a working farm since the late 1800's. Although the farm has gone through many changes, one thing has remained constant - animals grazing the land. Today, Riverine focuses on the raising of Water Buffalo, from which it produces meat and milk.
Rocket Broth
Rocket Broth is the brainchild of Sheryl Moller, a Board Certified Holistic Healthcare Practitioner, and Cree LeFavour, the James Beard Award nominated author of several spectacularly beautiful and beloved cookbooks including The New Steak and Poulet. Turns out that all bone broths – from chicken, fish, lamb, and more – brim with the essential building blocks of health. Rich with healing compounds like collagen, proline, glycine, and glutamine that are released through simmering. Broth delivers nutrient-dense flavor that carries vital minerals like calcium, magnesium, and phosphorus. It is easy to absorb and comforting to sip. However, not all broths are created equal. Most store-bought broths dispense flavor but lack the full complement of nutrients. Rocket Broth to the rescue! Rocket Broth is a big tasty brew of nourishment. It is made using traditional broth-cooking methods that slow-simmer the bones and include the right touch of fresh vegetables. The result? High-quality, high-density nutrition that never tasted so good.Rojas Family Farms
Ramon Rojas fled his native El Salvador in the 1980's to avoid its political situation and settled in California. There he met a third generation farmer who took him under his wing, and taught him how to work the land and local farmers markets. After several years, Ramon left to start his own farm - Rojas Family Farms - which has quickly grown into a favorite of chefs and the community. The specialize in several kinds of fruit, including grapes, pomegranates, persimmon. Ramon and his team work with a group of advisors to use the best possible methods to grow his fruit - from utilizing cover crops, compost and more. Rojas Family Farms will use synthetic pesticides, but as little as possible, and only when deemed absolutely necessary.
Ronnybrook Farm Dairy
Family owned and operated, Ronnybrook, according to the NY Times, produces the "Dom Perignon" of dairy. The reason their milk is so delicious is because of the love their cows receive. As they say, their cows are like family. Their farming methods are by all practical measures organic, if not beyond. They use no pesticides on their fields, manure is their fertilizer of choice and they use cropping techniques that promote healthy soil. Their cow’s diet is a healthy, natural one. They strive every day to make sure yours is too. Their milk is tested daily by state certified and licensed staff for antibiotics and other impurities to insure that all their products are as wholesome and healthful as possible.
Sabatino Tartufi
Sabatino Tartufi is a third generation family owned and operated producer of delicious truffle based products. Their truffle hunting and foraging operations are based in Umbria, a hilly and mountainous region in central Italy. Every item produced - ranging from truffle oil to truffle salt - is carefully inspected to insure that customers only receive the best. Their U.S. operations are based locally in West Haven, CT. where items are both imported and produced.Sahadi Fine Foods
In 1895, Ibrahim Sahadi opened A. Sahadi & Co. on Washington Street in NYC. Over 100 years later, Sahadi Fine Foods has grown to handle over 2,000 quality specialty foods. Our integrity remains as trustworthy as the day we started and we invite you to share in our next hundred years.
Sail Away Coffee Co.
Anchored on its slogan "Live Young", Sail Away pairs its free-spirited approach to flavor with a well-traveled palate. Sail Away crafts premium single origin roasts, blends and signature cold brew to reproduce at home the passion and flavor of coffee experienced in Central and South America.
Salty Road
In the summer of 2011, friends of founder Marisa Wu had opened an organic produce stand in Far Rockaway beach and couldn’t find a locally made taffy. Marisa jumped at the chance to put her own spin on the chewy nostalgic sweet... and it was love at first pull! She wanted this taffy to be different so she decided to use natural flavorings like real vanilla beans, fruit purees, spices and large-grain sea salt. The candy came out flavorful and creamy like a milkshake with a distinct salt crystal crunch. To Marisa’s surprise, she soon discovered that Salty Road was the first and only taffy maker in New York City! She has come a long way from hand-pulling in a tiny Brooklyn apartment but still gets just as excited crafting new flavors as she did the very first batch.Salvatore Bklyn
Made in Red Hook Brooklyn, Salvatore BKLYN makes the freshest premium cheeses using three perfect ingredients: cream, milk and salt. Named after a great enoteca owner in Italy, Salvatore BRKLYN follows the traditional methods of making cheese where the curds are formed using acid; either adding it or allowing the natural action of cultures. They use no stabilizers or preservatives, so their cheeses are some of the best around with a limited shelf-life. But they are so good, they won't stick around for long. Samson Farm
This multi-generational family farm run by the Samson family has been certified organic long before that was common practice. They pride themselves on being true stewards of their land and environment. The Quebecois farm is known for impeccable potatoes, among other delicious crops. 
Sang Lee Farms
Sang Lee Farms, Inc. was established in the mid 1940's by Fred's Uncles, John (Kim Poy Lee), Hugh K. Lee and father, George Kim Lee. Following George's return from his Navy tour of duty during World War II, the farm began supplying New York's Chinatown with quality Asian produce grown in Melville, Long Island. The farm was expanded in the late 1950's to include year round production from Hobe Sound, Florida during the winter months. In 1964 the New York operation was moved to East Moriches, Long Island. Today, Fred and his wife Karen operate the farm with their son William and staff, growing more than 100 varieties of specialty vegetables, heirloom tomatoes, baby greens, herbs. They continue to feature Asian produce, growing many varieties of Chinese cabbages, greens, and radishes. Sang Lee Farms is committed to growing organic, specialty, and heirloom varieties that thrive here in the Northeast. As a certified organic farm, Sang Lee Farms pays special attention to the quality and health of soil and water which directly affects the health, taste, and beauty of their produce. They also give great attention to the details of harvesting and handling of everything we grow. All of this contributes to the pure delicious flavors you enjoy from the North Fork.Sap!
Sap! products are plant-based superfood sparkling beverages made from 100% pure maple and birch sap straight from the forests of Vermont. We sustainably harvest the sap to create our nutrient-rich, antioxidant-packed products that can help boost immunity, fight fatigue and inflammation, and detoxify the body.
Saratoga Peanut Butter Company
Using all natural flavors and ingredients, Saratoga Peanut Butter Company makes a unique variety of peanut and other nut butter blends that taste delicious and remain 100% nutritious. Saratoga Peanut Butter Company never adds artificial ingredients, keeps the sodium and sugar levels low to none and provides a product that is fresh and quality controlled in smaller batches. All products are made in Historic Saratoga Springs, NY.
Satur Farms
Founded in 1997 by chef Eberhard Müller and his wife Paulette Satur, Satur Farms is located on the North Fork of Long Island. Satur Farms is committed to sustainable farming practices, from the way they maintain and treat their fields, to the safe production of their wide array of vegetables, to providing their employees continuing and livable wages. During the winter months, Satur operates a farm in Florida, yet maintains their commitment to Long Island workers by making sure that all their incredible produce is distributed through their farm on Long Island's North Fork. Beyond these admirable on-site business practices, they share OurHarvest’s commitment to supporting neighbors in need; they regularly donate to food rescue organizations and are involved in local fundraisers for farm organizations. Satur Farms’ delicious produce - including specialty salads, leafy vegetables, heirloom tomatoes, root vegetables, and herbs - is featured at some of the finest restaurants in New York City and Long Island, and once you try it, you’ll understand why!
Scholten Family Farm
Patty and Roger Scholten purchased their farm just outside of Middlebury, Vermont in 1995. In 2007, they sold the herd of cows that had come with the farm and replaced it with a herd of organic Dutch Belted dairy cows. In 2008, the couple decided to make the move to producing farmstead cheese in order to add value to their milk. They constructed a small cheesemaking plant on their farm, and Patty began to make fresh and mold-ripened cows' milk cheeses from the milk of their herd. Patty and Roger's five children also help out on the farm, making it a truly family affair.Scraps
Many moons ago, at a tapas bar in Brooklyn, founders Jane and Jess met to discuss a potential new food venture and ended up in passionate conversation about the state of food waste. They'd recently learned that 133 billion pounds of edible, high-quality food is discarded every year because it’s either imperfect looking or markets aren’t sure how to position it to sell. Simultaneously, they discussed that their favorite food in the market, pizza, was also the frozen food that needed the most love. In a proverbial "lightbulb" moment, they wondered what if they used premium vegetables that farmers have a harder time selling and accomplish all of their goals at once? After endless formulations, they landed on Scraps pizza. Par-baked and ready in 8 minutes, these handmade pizzas help you do good: by nourishing your families, our food systems, and our planet.SD Sauce
Born and raised in Thailand, Sutta was disappointed by the Thai sauces she tried when she moved to America. She found the sauces here never matched the spice and flavors of traditional Nam Jim Seafood sauce (aka Thai Hot Sauce) that is found all over Thailand. Determined to bring her special family recipe to American audiences, Sutta started bottling and selling her own Thai Hot Sauce with simple ingredients made in the traditional way.
Seed + Mill
Seed + Mill is a women-owned business - the product of three friends, Lisa Mendelson, Monica Molenaar and Rachel Simons, united by a shared passion for food, cooking and high quality, healthy ingredients. Inspired to create something unique, they experimented in their kitchens with version after version of halva and tahini recipes, dreaming up surprising combinations of these traditional foods. They were excited to see how versatile and healthy tahini was and were determined to see it take its rightful place in kitchens all over the USA and around the world. Seed + Mill is based in Chelsea Market in Manhattan.
Seemore Meats & Veggies
Founded by a fourth-generation butcher, Seemore Meats & Veggies is the sausage party you’ve been waiting for! Their mission is to make it easier and more fun for you to eat well. To do that, they make colorful and delicious sausages that combine certified humanely raised meat with a hearty dose of fresh vegetables (up to 35%!). Then, they mix them together into flavors you crave, like Bubbe’s Chicken Soup and Loaded Baked Potato. So you can eat what you want and feel good about it, too. 
Seignemartin
The Seignemartin cheese dairy was created in 1930 and was based in Moulin de Charix, a commune near Nantua until 2010, when it moved into larger more modern facilities. This 3rd generation owned family creamery is dedicated to producing AOP (protected designation of origin) comte in the Jura region of France, where the cool and wet climate is optimal for raising the Montbéliardes cow, a variety known for producing some of the world's finest milk.
SerendipiTea
Linda Vilano, the owner of SerendipiTea started her business in her Manhattan apartment in 1995 and is now based out in Manhasset. Linda and her team are committed to the highest quality loose leaf tea, selecting fine certified organics when available. SerendipiTea works closely with tea gardens, estates and specialists around the world, maintaining knowledge and expertise regarding all facets of tea production. All of the teas are blended and packaged in New York.
Seriously Unsweetened
Seriously Unsweetened offers the satisfaction of a bubbly refreshment, without the added chemicals and sugars typically found in sodas and other flavored drinks. We’re proud to use fruit extracted from fresh USDA organic produce. And we give 1% of sales to environmental non-profits because we like to be nice to our planet, seriously.
Sfoglini
Sfoglini is a Brooklyn based producer of small batch, handcrafted pastas made from the finest organic flours produced in America. Sfoglini's pastas have a textured, porous surface, which is perfect for coating with your favorite sauce. All of their pastas are dried at low temperature to preserve nutrition and flavor.
Shady Ridge Farm
Shady Ridge Farm is located in the beautiful rolling hills outside of State College, PA. A former dairy farm run by the Brown family, the farmers pride themselves on growing all-natural, antibiotic and hormone free beef and elk. The animals are grain finished using all local grains, most of which are grown on their own farm.Shelburne Farms
Shelburne Farms is a working farm, including a dairy, Market Garden, and woodlands, but is also a nonprofit organization whose mission is to inspire and cultivate learning for a sustainable future. Their home campus is a 1,400-acre working farm, forest, and National Historic Landmark. In keeping with their mission, the food that they grow honors and preserves the land it comes from – since that’s what building a sustainable food system is all about! They use their food and farming practices to educate others about sustainable agriculture and our shared connections to the soil.Shingai Farms
Shingai Farms is a vegetables and melons farm located in San Juan Bautista, California, part of the fertile San Benito County. Shingai Farms is certifed organic by CCOF (California Certified Organic Farmers).
Shook Farm
Dan Shook raises pastured beef and pork on his farm in the beautiful rolling hills of Pennsylvania. All of his animals freely roam and have access to lush grasses. Their diets are supplemented with grain grown on his property. His meat is hormone and antibiotic free and is incredibly delicious.
Siggi's Dairy
Siggi's Dairy is an American brand of skyr – an Icelandic version of yogurt. True to Icelandic tradition, Siggi's products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and are made with milk from family farms in Upstate New York and Wisconsin.Sinking Creek
Sinking Creek cows are grass-fed and grain-finished, and antibiotic and hormone-free. Slack Hollow Farm
Slack Hollow Farm has been a family run diversified farm since 1985. The farm grows and markets NOFA-NY Certified organic produce grown in the fertile upland (hills) of beautiful Washington County, NY.Smoking Goose
Based in Indianapolis, the Smoking Goose is led by Chris Eley who starts with traditional (sometimes centuries-old) meat preservation techniques and interprets them to create unique products. His signature charcuterie takes the best from local Indiana farm into his production and aging rooms to develop the incredible products through his dedication to his craft. 
Sohha Savory
Founded by Angela and John Fout, Sohha Yogurt believes that food should be wholesome and made from the highest quality ingredients. When their daughter Savana turned six-months-old, there was no yogurt on the market that was pure and wholesome enough to feed to her. John and Angela preferred their family recipe for savory yogurt made by hand. It was so good that they began eating it, too. So did their friends. Today they produce savory yogurt made from only three ingredients: locally sourced milk, sea salt and probiotic cultures.
Spectrum Bakes
Spectrum Bakes, based in Port Washington, NY, is a social enterprise dedicated to providing jobs to young adults with autism, a group that faces a 92% unemployment rate. Their amazing granola is locally made in small batches using delicious ingredients, guaranteeing the very best flavor and quality.
Spindrift
Spindrift is America’s first and only sparkling water made with real, squeezed fruit. Our water is triple-filtered and our fruit is picked from family farms, then squeezed, and canned before it knows what hit it. We go from farm to bubble and the result is light, bright, and slightly pulpy sparkling water. We think it’s delicious and hope you do, too.
Spoonfed
Spoonfed was founded on the simple belief that kids should eat good food. Spoonfed's food is organic, nutritious, and fresh. Conveniently packaged in transparent pouches, their fruit and veggie purees and small batch yogurts are meant to be seen. Adults have been getting in on the action too using Spoonfed products as nutritious pre and post workout snacks.Spring Brook Farm
Spring Brook Farm is a dairy farm with a twofold mission - first and foremost, to serve as an outdoor agrarian classroom for kids from urban centers, and second as a producer of top quality raw milk cheese. Students that come to Spring Brook Farm learn about biology, chemistry, economics, health, and nutrition, all by way of participating in the day to day rhythms of a working farm. In addition to cows, Spring Brook raises vegetables, hay, goats, chickens, pigs, and turkeys.Spring Brook's head cheesemaker, Jeremy Stephenson trained with a French cheesemaking consultant to learn his craft, and now produces three varieties of cheese that take their inspiration from the cheesemaking traditions of the French and Swiss Alps.
Square Roots
Square Roots farms are powered by a love for local, real food. Our indoor, controlled-climate farms - located in Brooklyn - grow spray-free, GMO-free, tasty, nutritious greens all year round. The Square Roots farmers are on a mission to bring the real food revolution to everyone. This means year-round happiness for local foodies. Know your local farmer, and eat freshly-harvested greens, even when there's two feet of snow on the ground.
Ste-Wan Farms
Run by the husband and wife team of Steve and Wanda Hook, Ste-Wan farms is beautifully situated in the rolling hills of central PA. The Hooks are known for raising only the best bred Simmental cattle, which results in incredibly tender, large, and flavorful beef. Their animals are raised on pasture and finished with grain grown on their own farm.Stone Valley Farm
Terry Eutzy raises his grass-fed, grain-finished angus cattle on the rolling hills of Central Pennsylvania. Free of all antibiotics and growth hormones, his animals are raised the right way, naturally. The beef is extremely well marbled, and produces truly delicious steaks.
Stony Brook
Stony Brook WholeHeartedFoods creates handcrafted seed oils and seeds made in small batches at our Finger Lakes production kitchen using 100% locally sourced ingredients from nearby farms. Each oil varies in color and flavor profile depending on the seed variety, with colors ranging from dark emerald green (pumpkin) to a rich golden hue (butternut squash) to a sunny yellow (organic sunflower). The flavor profiles are equally varied, ranging from mild, savory umami flavors to the more pronounced taste of roasted peanuts or hazelnuts. Oils are expeller-pressed without added heat or chemicals in batches every week, for maximum freshness and flavor (cold-pressed is a term most appropriate for olive oils, not seed oils). Our facility is nut-free, dairy-free and wheat-free.
Stylish Spoon
Healthy baking is in founder Ilana Eck’s DNA. Her mom was an excellent baker and also a health nut before anyone had heard of terms like clean eating or Paleo. The woman was sprouting her own grains in mason jars on the counter. In 1980! Ilana spent many hours in the kitchen under her feet and watched her make amazingly decadent desserts for birthdays and parties. She watched her bake whole grain muffins and quick breads that she naturally sweetened with honey, maple syrup, molasses, homemade apple sauce and dates. Unfortunately, Ilana’s mom died of breast cancer when Ilana was just 9 years old. Ilana sought comfort in her kitchen, and was one of the few 10 year olds who came home from school to bake muffins. Using her muffin tins and baking tools made Ilana feel connected to her. As Ilana grew older, she developed severe reactions to gluten, and has transformed the amazing skills and lessons learned from her mom and applied them to the kitchen. She makes incredible breakfast treats and snacks including her famous gluten-free oatmeal chia cups.
Sullivan Street Bakery
Inspired by Italian bakers and bakeries, Sullivan Street Bakery was founded in 1994 in New York City by Jim Lahey. Known for its bread, Roman-style pizzas, and pastries, Sullivan Street Bakery has been a staple for 20 years. Jim Lahey's innovative no-knead bread recipe has ignited a worldwide home-baking revolution. In addition, in 2015 Jim was the winner of the James Beard Award for Outstanding Baker.
Sun Noodle
The slurp starts here.Sun Noodle helps chefs and home cooks build better bowls of ramen using fresh noodles and creative ingredients. We call it craft ramen. Craft ramen is the art of making ramen your own, with your favorite flavors and personal touch in every bowl. What you create is entirely unique, fresh and delicious, right down to the last slurp.Supernatural
As an avid baker, Carmel Hagen was frustrated by the artificial ingredients found in rainbow sprinkles and was underwhelmed by the colors and look of clean label options. She founded Supernatural to create vibrant plant-based food colorings and sprinkles that would perform as well their traditional, chemical-filled alternatives.
Sweet Dough
Sweet Dough, based in Brooklyn, offers traditional, homemade cookie dough you can feel good about eating. Founded by Drew Kohl, the daughter of a pastry chef mom and food obsessed father, who decided to turn her amazing cookie recipes into a dough that could be used by all! Her perfect cookies have a chewy texture with crisp outer edges. The dough is made with organic, locally sourced, and fair-trade ingredients because Drew believes that food should be good for everyone and everything involved. Sweet Dough’s packaging is recyclable and they make all efforts to produce as little waste as possible in order to reduce their carbon footprint. Best of all, the cookies are ridiculously delicious!
Talbott and Arding
Talbott & Arding Cheese and Provisions, located in the Hudson Valley, was founded by Mona Talbott and Kate Arding. With carefully sourced ingredients, their specialty food products are crafted in small batches and take inspiration from the cuisines of Italy, France, and North America. Their delicious crackers featuring locally sourced grains are an especially perfect match with cheese.
Tamarack Hollow Farm
Tamarack Hollow Farm grows organic vegetables on rich upland soils in Plainfield, Vermont. Run by Amanda Andrews and her first mate, Mike Betit. They choose varieties that shine in Vermont’s cooler growing season, specializing in root crops and leafy greens. Amanda seeks out varieties noted for their shape, texture, color, and taste profiles. They irrigate their vegetables moderately to distill the richest flavors possible and harvest our vegetables by hand, selecting only the best and handling them with care. Their vegetables are certified organic by Vermont Organic Farmers using USDA guidelines.Tanis Farm
Jake Tanis is a third-generation dairy farmer who always loved keeping beef cattle. Originally, his family ran a large dairy in New Jersey. But Jake decided to move his family to Centre Hall, PA where he has become a pillar of the farming community. His animals are grass-fed and grain-finished, and antibiotic and hormone-free. His operation is Certified Humane. Even in retirement, Jake works hard to produce some of the best beef out there.
Tanya Tracy Gourmet Home Cooking
Tanya Tracy is the culinary force and Chief Food Officer behind Gourmet Home Cooking, a purveyor of fine food products including baked goods, chutneys, pickles, dips, relishes and pasta sauces. Her inventive East-meets-West mix of flavors has garnered her buzz among foodies in New York City and the Hamptons, where she’s known as the “Chutney Queen.” Tanya has trained at Manhattan’s renowned Institute of Culinary Center but calls upon the tastes and techniques she picked up in her native India to inspire her creations After a career in Wall Street, Tanya turned her love of experimenting in her own kitchen into her full-time passion. She worked with her mother to develop new chutney flavors with seasonal fruits and unexpected ingredients such as blackberry mango, pineapple lavender, rum raisin, apricot and cilantro peanut among many other delectable flavors.
The Awkward Scone
Inspired by the dainty pastries and tea sandwiches of traditional English tea service, The Awkward Scone has crafted a new playful and cheeky approach to the art and enjoyment of the afternoon tea's accompanying pastries. From house-made breads, preserves and cultured butter to perfectly tender pastries, they craft all of their products with the utmost patience and care. While right tea can heal the body and mind, The Awkward Scones' scones and pastries will heal the soul.
The Brooklyn Hot Dog Company
Inspired by great food and New York culture, the Brooklyn Hot Dog Co. was created to give a classic New York staple the quality and love it deserves. Using fresh ingredients and leaving out fillers and nitrates , the Brooklyn Hot Dog Co.’s healthier option combines higher standards and great taste. All the meat used in these dogs are antibiotic free, so you can be sure it is safe and delicious for your family. Started by Tony Fragogiannis and Justin Neiser in 2012, these terrific hot dogs have quickly built a strong and loyal following.
The Docks of Montauk, Long Island
Montauk’s commercial fishing fleet is among the top in the world, and we love featuring products from local fishermen. We’re thrilled to work with many vessels that bring in fresh seafood, including the great Rianda. The Rianda docks in Montauk and has been catching some of the world’s best fish for years. Restaurants across the country clamor for their products, and we’re proud to offer them directly to you.
The East End Mushroom Company
Inspired by the local food scene, Jane Maguire and John Quigley saw a need for a farm that hadn’t previously existed on the East End. Surrounded by boundless agriculture, the couple decided to start growing mushrooms and open their own farm. The East End Mushroom Company was founded in October 2012 with a mission of growing mushrooms, specifically the Shiitake, Maitake, and Oyster varieties, and offering them to everyone from famed local chefs to enthusiastic home cooks. Grown in a state of the art facility, mushrooms are picked daily to ensure incomparable freshness. The East End Mushroom Company is the premier grower and purveyor of the finest mushrooms on the East End of Long Island, New York.
The Fillo Factory
The Fillo Factory products are all hand-made in small batches by real people for you and your family. We keep in mind that what you want is what we want: A fresh taste with little or no preservatives. The Fillo Factory has been making and selling premium fillo for over 26 years. We are a multi generational family business that takes pride in their offerings. Our manufacturing facility in northern New Jersey follows all Good Manufacturing Practices to ensure your products are the best they can be.
The Gefilteria
The Gefilteria was launched in 2012 with the mission of reimagining eastern European Jewish cuisine, adapting classic dishes to the values and tastes of a new generation. Two friends with a love of food, Liz and Jeffrey have the chutzpah to believe that Old World Jewish foods can be beautiful, inspiring and delicious. They produce limited runs of our signature artisanal gefilte fish in the spring and the fall and are regularly cooking a wide range of Jewish foods from the Ashkenazi – central and eastern European Jewish – culinary tradition, for unique dining events.
The Harlem Pie Man
About 23 years ago, Clinton Shabazz (AKA the Harlem Pie Man) started on a journey to be independent and his own boss. He thought that baking would be a good place to start, since as a child, he always used to watch his mother bake cakes, pies and cookies. He began his work making bean pies with a man named Hilton, from Texas. Hilton noticed Clinton’s skill at interacting with people on the streets, and Hilton gave Clinton the opportunity to sell these bean pies back in Harlem in New York City, mainly on 125th street. Clinton sold Hilton’s pies for about a year, before he began making his own. Clinton was working on a very low budget, so all he could afford were a few ingredients, a wooden spoon and a bowl. Today, he had continued to follow his passion for baking and live by the simple motto: pray and go to work! For Clinton, providing high quality baked products to you is his chosen path. His baked goods are all natural made with the highest quality ingredients including cage-free eggs, organic cane sugar, pure vanilla extract, organic butter, organic whole milk.
The Piggery
The Piggery is a family-owned butcher shop featuring pork and house-made charcuterie from their Trumansburg, NY-based farm, as well as from other neighboring farms. They specialize in raising heritage breed pigs on pasture. Their pigs are fed a balanced diet of greens, sunshine, and small GMO-free grains sourced locally. The pigs are always given access to green fields and are never confined. The meat produced by these animals is some of the best around, and produces some of the finest charcuterie and deli meats money can buy. Their deli meats have no artificial ingredients or preservatives.
The Smokehouse of NY
The Smokehouse of NY is an upscale smokehouse that serves only the freshest, all-natural smoked fish and seafood. While most smokehouses buy fish that has already been filleted, The Smokehouse splits, smokes and hand-slices its fish. Located in Mamaroneck, NY, this great purveyor is known far and wide for its diverse product selection and the quality and consistency of their food. Their tasty products make for perfect dishes at any weekend brunch!
The Subtle Tea Company
Proudly brewing on Long Island in small batches since 2013, The Subtle Tea Company has introduced a new craft tea to the current beverage landscape. Coming from a process steeped in tradition, with roots stemming from craft beer & tea culture, and using only the highest quality organic ingredients, Subtle Tea offers the true taste of tea.The Waters of Alaska
The waters of Alaska are known for their variety and bounty - ranging from the famous king salmon to beautiful king crab. OurHarvest is excited to bring some of the ocean's freshest catch directly to you!The Waters of Florida
The warm waters of Florida are known for their variety and bounty - from stone crabs to snapper and grouper. OurHarvest is excited to bring some of the ocean's freshest catch directly to you!
The Waters of Oyster Bay
Oyster Bay on Long Island’s north shore is home to some of the world’s most productive oyster and clam beds. Clammers like Bill “Ducky” Fetzer go out each morning at 5AM, as they have for generations, on small boats armed with nothing but a rake for hand digging each clam and oyster OurHarvest sells to its customers. The freshness and quality of the catch coming from the waters of Oyster Bay is unique, and OurHarvest is proud to offer its bounty to youThe Waters of the Mid-Atlantic
The waters of the mid-Atlantic are known for their variety and bounty - our amazing fishermen harvest their catches from the shores of the Carolinas to the northeast. OurHarvest is excited to bring some of the ocean's freshest catch directly to you!The Waters of the Northern Atlantic
The cool waters of the northern Atlantic are known for their fantastic variety of shellfish - especially the renowned Maine lobster. OurHarvest is excited to bring some of the ocean's freshest catch directly to you!
The Waters of the Peconic Bay
The waters of the Peconic Bay are situated between the North and South Fork of eastern Long Island. This beautiful bay is home to one of Long Island’s most treasured culinary items – the Peconic Bay Scallops. Incredibly sweet, yet still retaining the brininess of the ocean, these delicious scallops are prized by chefs everywhere. OurHarvest is proud to be offering Peconic Bay scallops to our customers during the all-to-short bay scallop season.
Thistle Creek Farms
Nestled in the scenic Appalachian mountains of central Pennsylvania, Thistle Creek Farms has been producing top-quality, grass-fed beef for decades. Long before sustainable agriculture became a popular concern, this farm was already a pioneer in creating a safe, all-natural environment for its cattle that both enriched the quality of their products and preserved the land for future use.Free to wander the pasture and harvest their own feed throughout the year, their animals are always treated humanely. The farm is also completely free of GMOs, chemical fertilizers and insecticides. When you taste their fresh products, we think you’ll become a fan of theirs just like we are.Three Sisters Farm
Three Sisters Farm is one of the best and only examples of organic farming in the Redland Agricultural District in Florida. They grow a large diversity of crops year round focusing on tropical fruits, tropical tubers, heirloom non-GMO vegetables, and herbs and spices like ginger, turmeric, and holy basil. They also produce a high quality exotic fruit preserve collection and freeze dried fruit collection featuring only fruits they grow such as: banana, mango, lychee, jabuticaba, mulberry, pineapple and jackfruit.
Tierra Farm
Tierra Farm is a Certified Organic manufacturer and distributor of nuts and dried fruits, located 20 miles south of Albany, New York. Tierra Farm started as a diversified organic vegetable farm in the Finger Lakes region of New York. The organic nuts & dried fruit portion of the business started in 1999, as a way to generate income in the slower winter months. One of Tierra Farm's core values has been to cultivate strong relationships with the best organic farmers in the world. Every year they purchase an increasing amount of nuts, seeds and dried fruit directly from the farms, some of which they have worked with for over a decade. Their level of knowledge and communication with their farmers allows them to preserve organic integrity and ensure fair business practices throughout the supply chain. Tierra Farm handles only Certified Organic products which are grown without synthetic pesticides, genetically modified organisms, or chemical fertilizers. This helps sustain biodiversity, conserves fresh water, and enhances the soil. They generate over 70% of their electricity from solar panels and recycle over 60% of their waste. Their boxes are made from recycled cardboard.Timeless Foods
Founded in 1987 by four organic farmers in central Montana, Timeless Foods started with a commitment to crop rotations, natural fertilizer, and alternative agriculture. Knowing that they and other organic farmers needed viable cropping and market alternatives, they turned their focus to “pulse crops,” edible annual legumes like peas and lentils. Over the decades, Timeless Foods has become known as the source for premium quality and a unique selection of organic specialty grains. 
Timmons Farm
Timmons Farm raises top-quality, grass-fed, grain-finished beef in Orrstown, Pennsylvania. Their animals are treated humanely and are never given any antibiotics or growth hormones. OurHarvest is proud to offer their delicious beef to our customers.
Toast
Toast CBD Oil is an all-natural, full spectrum hemp extract formulated with only TWO ingredients - Full Spectrum and Naturally Grown Hemp CBD Oil and Fractionated Coconut Oil. Our Cold Pressed Orange adds a third natural ingredient! Simply add Toast CBD Oil to your coffee, tea, smoothie, cupcake recipe, cocktail or directly under your tongue. Born in Aspen and formulated in the heart of the Colorado Rockies, we use honest, all natural growing practices to create the highest quality products: No pesticides, no herbicides, no solvents and no chemical fertilizers. Toast CBD Oil is vegan, contains no artificial colors or flavors and is gluten free, sugar free and contains lots of love.
Toma
Toma believes that a Bloody Mary should be made from scratch, which is why their unique blend is made with their own chipotle tomatillo sauce, sriracha, and steak sauce. This artisanal blend, made from all natural ingredients, has a rich tomato flavor and a well-balanced heat profile that is peppery and smoky, but not too spicy. It is a perfect way to start your Sunday brunch!
Tonjes Farm Dairy
Tonjes Farm Dairy is a 2nd and 3rd generation family farm owned and operated by Tim and Mary Tonjes. They have a herd of 100 Holstein cows whose grass-fed milk is used to make bottled non-homogenized whole milk, cream, yogurt, kefir, and cheese. Located in beautiful Sullivan County in the Catkills, the farm has an on-site cheese cave where all their cheeses are produced and aged. Their amazing cheese, milk, and yogurt are made without hormones, antibiotics, additives, or preservatives.
Too Cool Chix
Too Cool Chix all natural ice cream sandwiches are layered with handmade, soft cookies, paired with extraordinary micro-batch ice cream, what we call our “magic in the middle”. Our sammies are beautiful and have delicious classic and innovative flavor combinations. Too Cool Chix, a women owned and operated business, is located in New York City. We patronize local farms and dairies. We support international and local non-profits that focus on bettering the lives of children. Our business is almost as cool as our ice cream!
Tortilleria Nixtamal
Tortilleria Nixtamal is located in Corona, Queens, started by Fernando Ruiz and Shauna Page who use 100% corn that is not genetically modified and non-transgenic. Tortilleria Nixtamal makes tortillas the way the Aztecs intended them. That process includes soaking, grinding, and shaping tortillas in a way that extracts the best flavor and nutrition from whole corn kernels—unlike most tortilla-making, which uses corn flour instead of soaked, ground kernels. This process gives the tortillas a sweeter flavor, and helps the body digest and absorb the corn's nutrients more easily. The salsas are made from fresh vegetables and natural seasonings (no canned foods or packaged herbs that contain unnatural preservatives and sodium).Ulli's Oil Mill
Following the sustainability and holistic practices of her home country of Austria, Ulli, a master oil miller, founded Ulli's Oil Mill to create delicious Austrian style, cold stamp-pressed oils. Working with local farms with biodynamic and permaculture practices, Ulli is committed to build up a local oilseed culture that features diverse seeds with various flavor and nutritional benefits.Unbakeables
After years of fighting over cookie dough before it even got to the oven, Unbakeables was founded by the mother/daughter team of Julie and Corey. Julie worked to develop a recipe for cookie dough that was equally delicious but safe to eat. After testing it on family first as full-sized birthday cakes, she evolved the idea into "cookie dough balls", and she and Corey began experimenting with flavors and testing outside the family.
UNNA Bakery
Ulrika Pettersson founded UNNA Bakery in order to honor her Swedish heritage by making traditional, elegant cookies with lots of artisanal love. Unna, which means to indulge oneself, makes delicious cookies in small batches. All the cookies are handmade in Harlem using only the finest ingredients to ensure the flavor and texture of these delicious treats. No preservatives are added.Uplands Cheese Company
This farm is owned and operated by two families: Andy and Caitlin Hatch, and Scott and Liana Mericka. Andy and Scott began as apprentices under the previous generation of owners – Uplands Cheese founders Mike Gingrich and Dan Patenaude. In 2014, Andy, Scott, Caitlin and Liana purchased the farm from the Gingriches and Patenaudes, ensuring the future of a dairy farm where cows have been milked for over a hundred years. Their pastured cows utilize rotational grazing, and the unique climate in the Uplands region of Wisconsin enables them to grow a broad array of grasses, legumes and herbs which created a rich and deeply flavorful milk. This milk is then used to make the delicious Alpine-style cheeses for which Uplands is known.
Valley Wide Farm
Bethany and Adam Coursen run a small dairy farm that's been in Adam's family for generations. Recently, Valley Wide Farm has started raising beef cattle, an expansion that helps the dairy minimize waste and gives a purpose to the milkless males. All animals graze out on pasture and are only fed grains that are grown on Valley Wide Farm. Being a small operation, Beth and Adam have the chance to work more closely with their animals. So closely, in fact, that they name every animal they raise.
Vermont Creamery
Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately by the time he finished his degree in Agriculture, they’d sold the farm. Appropriately enough the improbable run as long term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef — the dinner was a success and Vermont Creamery was born. They have won more than 100 national and international awards, and their butters and cheeses populate some of the most prestigious cheese boards in America. Together they thrive making simply great cheese for discerning, appreciative eaters, home cooks and discriminating chefs alike.
Victoria Amory
Victoria Amory learned the art of gracious entertaining from her parents who frequently had friends and family over their farm in Sevilla, Spain. She has taken this rich knowledge and her Spanish heritage, and crafted a line of incredible all-natural mayo, condiments, and sauces from delicious roasted garlic mayo to a classic romesco. This venture started our simply enough when she sold over 200 jars of sauce at a school fundraiser in 2012, which has since grown into this wonderful brand.
Vista Hermosa
Vista Hermosa was formed by spirit and resolve inside the sturdy brick walls of Tacombi, a taqueria committed to sharing authentic Mexican taco culture. The tortilla is the golden foundation of a quality taco and without local sources who met their quality standards for freshness and flavor they decided to make their own, the traditional Mexican way. From scratch. Every day.The tortilla was initially made from maize, but with the arrival of the Spanish in Mexico and the production of wheat, tortillas began to be made from flour. The Sonorans mixed locally milled White Sonora wheat flour with water, salt and lard – Vista Hermosa uses organic avocado oil – to produce a soft, pliable dough. The dough is rolled into a ball and then stretched out and pressed into a thin white wheat flour tortilla, tortilla de harina. Cooked on a comal, or griddle, their vegan flour tortillas are the authentic choice for breakfast tacos and burritos.
Vulto Creamery
Vulto Creamery is located in Walton, a small town in the western Catskills of New York where it produces a variety of handmade cheese in small batches, using raw milk of the highest quality, obtained from local dairy farmers. The creamery was started by Jos Vulto, once called Brooklyn's "favorite urban cheesemaker". Jos had been making cheese in his apartment for about 5 years, aging it under the Brooklyn sidewalk. He had never set out to become a cheese maker but after half a year of experimenting and favorable reception of some of his creations, he started to explore the possibility of starting a creamery. He had been coming to Walton for several years where he and his wife owned a seasonal getaway. Being a very rural area with plenty of dairy farms, it was the perfect place to produce cheese. He started construction of the creamery in 2010 and after some tragic delays, finally produced the first legal batch in 2012.
Wan Ja Shan
In 1945, Wan Ja Shan's founders set out to achieve one simple mission - to create the highest quality shoyu or naturally brewed soy sauce available on the global market. Under the tutelage of monks who studied the intricacies of the natural fermentation of soybeans to brew soy sauce, they handcrafted a shoyu that successfully captured all the desired qualities of purity, savoriness and complexity. Wan Ja Shan is brewed in New York State and is focused on being truly all-natural and preserving the local environment. Nearly everything is recycled - even left over soy meal is given to local farmers to use as feed for cattle.
Watcharee's
As a young girl, Watcharee spent many happy hours on the weekend with her mother learning how to make traditional Thai food for her family. After practicing law for a time in Thailand, she came to the U.S. and studied environmental and international law, eventually returning to Bangkok and helping governments across Asia adopt better environmental laws. Those childhood memories of cooking with her mother never left her, and Watcharee began training with top chefs at the Mandarin Oriental Hotel and Le Cordon Bleu Dusit Culinary School, as well as other culinary institutes that promote and preserve Thai royal traditions.In 2012, Watcharee moved from Bangkok to Maine where she now lives with her husband and twin boys and established the Thai Culinary Arts Studio to share her passion for Thai food through pop-up and in-home cooking classes. Two years later, she began bottling her favorite sauces made from traditional, all natural ingredients.
Watermelon Road
Watermelon Road was founded by Jamie Meltzer because she just couldn’t find a good selection of delicious, healthy snacks for her child. Their incredible line of fruit jerky (think an amazing, all-natural, totally delicious fruit roll-up) are the perfect snack for your kids lunch box or to eat whenever you get a craving for something sweet. Produced in Brooklyn in small batches, all of their products are clean, with all-natural ingredients.Waters of Norway
The pristine waters of Norway are home to many incredible, sustainable fisheries including the famed Skrei Cod, which is caught from January to April.Weiser Family Farms
Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high quality produce year round.Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from them, you are truly buying from their family. You can count on them to put as much care and effort into serving you as they do in selecting and growing their unique, locally grown produce. 
Wholesome Sweeteners
Sweet is always better when it’s wholesome. In 2001, Wholesome Sweeteners was committed to this simple promise. And they’ve been pouring our hearts into it ever since—making organic, better-for-you products that sweeten moments for you as they sweeten lives for others. The result? Wholesome sugars, honeys and treats that are more than delicious—they’re mindfully delicious. They only produce and use real and recognizable ingredients. Nothing artificial. Their organic growing practices ensure that every drop, spoonful and snack tastes as it should.All of their products are non-GMO and free from harmful additives. They are committed to creating even more gluten-free, allergy-friendly and better-for-you options that don’t sacrifice taste. In addition, they couldn’t bring you mindfully delicious treats without their farmers. So they worked to ensure they get a fair price for their crops and pioneered sustainably grown and responsibly harvested standards for sugar and honey. Some consider this Fair Trade. They simply consider it fair. Because it truly empowers their partners with life-changing resources to help their communities—from building schools for kids to making sure families can get the medical care they need.
Wickham's Fruit Farm
Wickham's Fruit Farm is an historic farm, located on some of the oldest continuously cultivated land in the country, much of which dates back to 1661. Wickham's 300 acres are absolutely beautiful to behold against the sparkling waters of Peconic Bay. This rich history, deep experience, and fertile land also leads to some of the highest quality fruits and vegetables in New York State. Perfect tomatoes, juicy stone fruit and sweet apples and pears are just some of the incredible bounty Wickham’s has to offer. OurHarvest is proud to be offering Wickham's delicious products to our customers.
Wild Hive Farm
In the 30 years since Don Lewis first began raising bees for local honey (hence the name Wild Hive Farm), his commitment to reviving grains and promoting sustainable agriculture has helped reshape the future of local grain-based agriculture in America. Lewis is dedicated to working with local farmers to grow heirloom grains including heirloom varieties such as emmer, red fife, and einkorn – thereby encouraging diversity and innovation. His high-quality whole grain, flour and legume products have earned him a loyal following from New York City’s leading chefs, bakers, restaurants and home cooks. The impact of Wild Hive’s operations in the region is extensive. Lewis’ project has provided much-needed infrastructure for grain farmers to clean, de-hull and grind their grains. When people buy from Wild Hive Farm they are participating in a sustainable grain based system that provides locally sourced, non-GMO, traditional grains from the surrounding region. Minimizing transit time and distance helps preserve the grains’ full characteristics, bringing home and professional cooks fresh, delicious flours coupled with the unique flavor of the land where they grow.Wild Planet Foods
Wild Planet Foods is committed to looking for ways to maximize the health and resources of our wild planet and, thus, boost its food production output and its ability to sustain harvesting. Since 2004, Wild Planet has been selecting only the finest quality, 100% sustainably caught seafood for all of its packaged products. They source their tuna exclusively from pole and troll catch fisheries, never using purse seine or long-line gear. Pole and troll fishing has been rated the best catch method for sustainability by a consensus of eco-organizations.Wilklow Orchards
Wilklow Orchards is a run by a family who has been farming the same spot for 6 generations. Wilklow Orchards focuses on sustainability and being ecologically minded to ensure the farm can continue to operate for another 6 generations. in the beginning, they were a wholesale farm that was just too small to compete, so they shifted to selling via a roadstand in front of the farm, and, eventually, farmers markets. Using their delicious fruit as the base, they started to offer a wider range of products, including baked goods, jams, cider, and growing many more crops and livestock.
Willow Wisp Organic Farm
Located in the Upper Delaware River Valley, Willow Wisp grows a diverse mix of vegetables, herbs, and cut flowers on their 12 acres. Tended with care, their valley bottom soil grows delicious and nutrient-dense produce. Farmers Gregg Swartz and Tannis Kowalchuk take the long view that while growing food, they should always be improving their soil, increasing the farm’s biodiversity, and contributing to their community. They do this by using cover crops, crop rotation, and creating insect and wildlife habitat. They use no pesticides, herbicides, or synthetic fertilizers and are Certified Organic by NOFA-NY Certified Organic, LLC.
Wise Family Farm
Dirk and Michelle Wise raise gorgeous lamb in Spring Mills, PA, just three miles from our butcher, Rising Spring Meat Company. The short distance the lamb have to travel greatly reduces the stress they experience and this makes for better meat and happier animals. The lamb are raised on pasture and never fed antibiotics or hormones. Dirk and Michelle raise a variety of breeds, dorset, dorper, tunis, Suffolk and more. OurHarvest is proud to offer their delicious product to you!Woodward Extract Co.
Woodward Extract Co. produces and bottles small-batch flavor extracts using a cold extraction process and organic, fair trade ingredients. The company is the brainchild of Amy Nazer, who set out to create her own unique flavors after feeling frustrated by the lack of quality extracts in local stores. Amy, the only child of a chemist father and a dietitian mother, moved to New York in 2005 to study politics and human rights, after which she held several jobs at non-profit and legal organizations. Throughout that time, Amy honed her baking and cocktail making skills by tackling ever more complex projects, from made-to-order holiday cookies for coworkers to wedding cakes and custom cocktail syrups for friends. Never being one to settle for mediocre ingredients, she began developing her own.
Yoder Farm
A traditional Amish family farm run by the Yoder family, Amos Yoder took over growing delicious, naturally raised beef from his father Mahlon. The pastured cattle roam the grounds of the farm in Rebersburg, PA, and contain no antibiotics, growth hormones, or other unnatural additives. OurHarvest is proud to be offering the Yoder family's beef to our customers.