Welcome To Farm2Chef.com
On these pages you will find out more about us, the seasonal produce we offer, and the people that grow the food you eat. Check back often, as the website is updated to reflect changes in our product lines, news and other information relevant to the sustainable community.
Last update: End-of-Season, 1 November 2007.
Featured Items:
Farm-fresh Eggs
Three years into this venture, and we can finally offer farm-fresh eggs on a consistent basis. See below for pricing.
Remember! Save our
cartons for a deposit refund.
- 1 to 9 dozen: $3.50 per dozen
- 10 to 14 dozen: $3.25 per dozen
- 15 dozen case: $2.95 per dozen
- Carton Deposit: $0.25 each
- Case Deposit: $3.00 each
About Farm2Chef
Farm2Chef was born of a common need: To produce great food. We started in 2004, linking over two dozen Maine and New Hampshire growers and producers with three dozen local chefs. Our success that season was truly "Ours". Farmers and chefs alike contributed time, expertise, advice, and most of all, a commitment to superior produce. We always anticipate a better year than the last. Expanding the products and produce available by partnering with a greater number of farms, coordinated by region, providing locally-grown produce and products from farms and farmers we know - and visit. Produce and products they feed their families with, and that's the best guarantee of quality.
Why we do, what we do:
Over the past year, we've had a ongoing discussion between
growers
and restauranteurs. Micro/Macroeconomics isn't the stock-in-trade for
most of us with either a horticultural or culinary background, but it
bears consideration.
If you've been purchasing from any one of the main-stream "box truck"
suppliers, ask youself: "Where's my money now?" Given one hundred
dollars invoiced, how much of that money left the greater Northeast for
good? How will it return? When will it return? Will it ever return?
Where your business is... is where your money should be. A case of
lettuce, a bushel of apples, a pound of cheese purchased from a
Northeast regional grower keeps 80 to 90% of that money here. Certain
captured costs, fuel/insurance/grain or seed may be lost from our
general region. However, that leaves eighty or more dollars out of
every hundred right here, to return to your
restaurant/inn/resort/hotel.
Think Global - Eat Local!
