Sacramento Waldorf School Farm
At the core of our culinary philosophy is a firm belief that food should be an authentic reflection of the land from which it emerges. We passionately advocate for dishes crafted from scratch, ensuring that every bite resonates with genuine flavors and uncompromised quality. By sourcing ingredients from local farms, we not only uplift and support our community’s farmers but also guarantee the freshness and vitality of each ingredient. Food, in its truest form, is a narrative of its origin, and by prioritizing scratch-made dishes from local produce, we tell a story that celebrates community, sustainability, and the rich tapestry of flavors that our region has to offer. We’re proud to serve dishes crafted from the bountiful produce of our trusted local farms.
SACRAMENTO WALDORF SCHOOL FARM
The farm was established using biodynamic principles and features vegetable, flower, herb, and native plant gardens as well as fruit trees. Located just a few miles away in Fair Oaks, it is home to an array of animals, including cows, a llama, two pigs, and many sheep, chickens, ducks, and geese. Resident farmer, Stephen Payne (affectionately known as Farmer Steve), teaches students in Second through Tenth Grade about the complex ecosystem of the farm and the intricacies of farming in our region.
Tomato, Squash, Herbs, Lettuce
Ray Yeung’s farm is renowned for its exceptional vine ripened and handpicked heirloom tomatoes grown just a stone’s throw away from our restaurant in West Sacramento. Yeung lets the vines grow naturally without staking which helps bring out the rich, vibrant flavors. These tomatoes represent the epitome of Sacramento’s bounty. Grown with care, love, and a profound respect for the land, Ray’s tomatoes are a testament to his unwavering commitment to local and sustainable farming.
TWIN PEAKS ORCHARDS
Nestled in the fertile Sierra Foothills, Twin Peaks Orchards has been a beacon of sustainable farming for over a century. Their commitment to nurturing the land and fostering biodiversity shines through in the superior quality of their hand picked stone fruits. Each peach and pluot is a sun-drenched gem, brimming with sweetness and nuanced flavors. In the hands of our culinary team, these vibrant fruits are transformed into dishes that sing with the essence of summer.
DWELLEY FAMILY FARMS
Dwelley Family Farms, a fourth-generation family-owned establishment, has been a cornerstone of Brentwood’s agricultural scene since 1921. Rooted in tradition yet forward-thinking in its practices, this farm thrives due to Brentwood’s perfect microclimate — the fusion of warm valley days and cool coastal evenings. Situated just a stone’s throw from the bustling Bay Area, it capitalizes on its strategic location to deliver farm-fresh produce, with a special emphasis on their renowned sweet corn and green beans. For the Dwellies, farming transcends occupation; it encapsulates their very essence, making every harvest a testament to their passion and commitment.
Beans, Squash, Tomato, Corn
Nestled in the scenic Capay Valley lies Riverdog Farm, a 450-acre certified organic sanctuary that has harmoniously blended agriculture and nature since 1990. This family-owned expanse, rich with creek-bottom soil, embodies the essence of sustainable farming, cultivating a delectable array of vegetables, fruits, nuts, while also nurturing chickens and pigs. Their holistic approach integrates animals into the ecosystem, with their natural fertilizers nourishing the soil, and organic pastures serving as their home.
Squash, Corn, Tomato
FROG HOLLOW FARM
Frog Hollow Farm, nestled in Brentwood, California, stands as a testament to sustainable, regenerative organic farming. Certified by the California Certified Organic Farmers and the Real Organic Project, they prioritize environmentally-friendly practices that produce fruits rich in flavor and nutrition. From its humble beginning in 1972 with Farmer Al’s two papayas to its vast 280-acre expanse today, the farm seamlessly integrates passion with purpose. Their dedication is evident in every aspect: from allowing fruits to naturally ripen on trees and handpicking them at peak maturity.
Peaches and Plums
LAN ROC FARMS
In the heart of the Pacific Northwest lies Lan-Roc Farms, an elite enclave championing sustainable agriculture by focusing on raising Landrace & Duroc pigs through natural farming practices. From the earliest piglets to mature sows and boars, the animals at Lan-Roc Farms thrive on a vegetarian diet, primarily sustained by a homegrown blend of wheat and barley. This meticulous attention to diet results in pork cuts that are exceptionally refined, reminiscent of the precision found in Japanese-style cuts. Already a favorite among discerning chefs and their patrons in the Pacific Northwest.
Founded in 1997 by college friends Sue Conley and Peggy Smith, Cowgirl Creamery is more than just a cheese-making enterprise; it’s a culinary love story rooted in organic practices and sustainable agriculture. Situated in the fertile regions of Marin and Sonoma counties, the creamery has been a forerunner in the farm-to-table movement, emphasizing the deep connection between the land and the delectable products it yields, such as their renowned triple cream Mt. Tam. For them, the essence of exceptional cheese begins with the pastures, which is why they exclusively partner with local dairies to source the finest organic, pasture-based cow’s milk
POINT REYES FARMSTEAD CHEESE CO
At the heart of Point Reyes Farmstead Cheese Company lies a deeply-rooted legacy of sustainability and reverence for the land. This ethos stems from a commitment to nurturing both cows and pastures, as evidenced by their innovative measures: from methane-powered renewable energy to cutting-edge robotic technology ensuring cow comfort. Founded in 1904 when Tobias Giacomini ventured from Northern Italy to California’s fertile lands, the farm has since passed through four generations. By the mid-1990s, it had flourished into a renowned dairy, boasting over 500 cows and producing top-tier milk. Yet, recognizing the environmental and logistical strains, the Giacomini family pivoted, transforming the dairy into an artisan farmstead cheesemaking facility. Launched in August 2000, their Original Blue cheese has since become California’s signature classic style blue cheese, solidifying Point Reyes Farmstead Cheese Company’s role in upholding a century-old family tradition while offering exceptional flavors and sustainably produced cheeses to aficionados nationwide.