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Fire-roasted salsa, naturally fermented sriracha, radicchio–Kitchen Garden Farm never fails to amaze the taste buds. Located in Pioneer Valley, Tim and Caroline started with one acre in 2006 and have expanded the farm significantly. Kitchen Garden Farm now holds 50 acres of certified organic produce; their soil and crops stay healthy and nutritious through a range of sustainable techniques, including crop rotation, cover cropping, and a biodiverse agronomy.
The story of how they came to farming is even more interesting. Tim worked on Hampshire Farm during his time at Hampshire College; for his thesis, he traveled to Italy and worked with radicchio farmers. Before joining the ranks of Massachusetts farmers, Caroline worked as a journalist, receiving a degree in English Literature from UChicago. Like Tim, she worked in Italy on an organic farm; she fell in love with it and decided to take an apprenticeship at Food Bank Farm upon returning back to the States. While Kitchen Garden Farm has many impressive products–especially their salsas–any of their vegetables are sure to impress.
The story of how they came to farming is even more interesting. Tim worked on Hampshire Farm during his time at Hampshire College; for his thesis, he traveled to Italy and worked with radicchio farmers. Before joining the ranks of Massachusetts farmers, Caroline worked as a journalist, receiving a degree in English Literature from UChicago. Like Tim, she worked in Italy on an organic farm; she fell in love with it and decided to take an apprenticeship at Food Bank Farm upon returning back to the States. While Kitchen Garden Farm has many impressive products–especially their salsas–any of their vegetables are sure to impress.
