70 mi
maximum farm transit radius
14
independent partner growers
48 hrs
from soil harvest to table
Catering for shared tables
Every gathering format centers cold-pressed oils, wild sumac, and morning-harvested produce prepared fresh in our commissary kitchen.
Communal Mezze Feasts
Hearth-Fired Dinners
Gathering Lunch Boxes
Sprawling boards featuring strained labneh, hearth-roasted root vegetables, wild sumac pulses, and seasonal flatbreads for celebrations.
Multi-course plated menus anchored by wood-charred seasonal squashes, braised legumes, and market greens finished with green coriander.
Individually packaged vegetable-forward lunches layered with grain pilafs, roasted brassicas, herb salads, and house tahini dressings.
If crops were not picked this week, they do not enter our hearth.
We replace commodity imports with regional cold-pressed oils, wild domestic sumac, and morning-harvested herbs from smallholders who treat their topsoil with reverence.
Dates fill four to six weeks in advance during peak regional harvest seasons.