Heirloom Tomato Box
Six pounds of vine-ripened heirlooms — Brandywine, Cherokee Purple, Green Zebra.
How this vegetables is made — and by whom.
A 22-acre family vegetable farm outside Rhinebeck, growing 180 varieties of heirloom vegetables, salad greens, and berries on regeneratively managed soil. Everything in the basket is picked the morning it ships.
Hudson Valley, New York — the country around Hudson Valley, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Picked at ripeness by the family and their crew, sorted on the packing bench the same morning, and packed into the basket in the order things came in from the field — no cold storage, no gas ripening, no supermarket middle.
The farm basket rotates with the fields — spring greens and asparagus, high-summer tomatoes and stone fruit, autumn roots and squash, winter citrus and hardy brassicas.
A mixed box of eight to twelve heirloom varieties picked the day before shipping. Nothing gassed, nothing refrigerated — flavor you can only get from a tomato that ripened on the vine.