Harvest
Grown yesterday.
On your counter tomorrow.
A wooden crate of unwashed, soil-fresh vegetables — pulled at dawn, packed by hand, named to the farm it came from. Every Thursday, without exception.
From the field to your table —
we'll show you every step.
The Seed
It starts in the ground.
Every carrot, every bunch of kale, every sprig of rosemary begins as a decision made months before you open your crate. Our partner farms plant for flavour, not shelf life — heirloom varieties chosen because they taste like something.
The Farm
Stone Creek Farm, Vermont.
This week's crate comes from Marcus and Priya Delacroix, who have farmed the same 40 acres outside Montpelier since 2009. They don't scale. They rotate crops by hand and pull weeds at 5 a.m. because that's when the light is right.
The Harvest
Pulled Wednesday at dawn.
No cold-chain warehousing. No distribution centre. The vegetables in your Thursday crate were still in the ground Wednesday morning. That gap — eighteen hours — is what makes the difference between food that tastes alive and food that merely looks like it.
The Crate
Packed by hand. Named to you.
Each crate is packed at the farm before 7 a.m. Inside: a handwritten card naming the farm, the farmer, what's in season, and one recipe suggestion that Marcus's mother has made every autumn for thirty years. The crate smells like a field.
What's in season
this Thursday.
The list changes every week — sometimes dramatically, sometimes subtly — because the land decides, not a spreadsheet. What you see here is what was pulled this morning.
See the full harvest list with weights & prep notesChantenay Carrots
Stone Creek Farm · Vermont
Lacinato Kale
Stone Creek Farm · Vermont
French Breakfast Radishes
Ridgeline Growers · New Hampshire
Delicata Squash
Stone Creek Farm · Vermont
Shishito Peppers
Valley Root Farm · Massachusetts
Heirloom Tomatoes
Ridgeline Growers · New Hampshire
Rainbow Chard
Valley Root Farm · Massachusetts
Cipollini Onions
Stone Creek Farm · Vermont
"This week leans toward root vegetables — the first real cold came Tuesday. Marcus says the squash is sweeter for it."
Week of Feb 27, 202614
Partner farms within 200 miles
6,200+
Crates delivered this year
100%
Vegetarian, always
4yr
Average farm relationship
What Thursday feels like in their words.
"The first time I opened the crate I just stood at the counter for a minute. Everything smelled like outside. I didn't know grocery shopping could feel like this."
Nadia Okonkwo
Brooklyn, New York
"My husband and I moved in together and we wanted to cook properly — not just survive. Harvest made us into people who know what a cipollini onion is and why it matters."
Camille & Théo Beaumont
Cambridge, Massachusetts
"I taught third grade for thirty-one years. Now I cook. Every Thursday the crate arrives and I spend the whole day figuring out what to do with it. It's the best part of my week."
Eleanor Vasquez
Northampton, Massachusetts
Your first crate is waiting
in the ground right now.
Choose your crate size, tell us what you love and what you'll never touch, and we'll handle the rest. Your first Thursday delivery is three clicks away.