Our Story
Rooted in the Soil
Soil & Seed began with a backyard garden, a stubborn belief in better ingredients, and a long table for anyone who cared to taste the difference.
How It Began
From a backyard garden to a full table
In 2021 we planted a half-acre behind a rented farmhouse — greens, roots, and more squash than any two families could eat. We sold the surplus to neighbors, then to a few chefs, then we started cooking ourselves.
Today the garden is sixteen acres, the kitchen is its own kind of workshop, and the menu is still written each morning around whatever the fields are offering. Nothing fancy — just food that tastes like where it came from.
What Guides Us
Good food begins in good soil
Field-First Ingredients
Everything on the plate starts within twenty miles — picked at peak, never flown in, never rushed.
Menus Written Daily
We plan tomorrow around what the fields gave us today, so the menu changes with the season and the weather.
Rooted in Community
We buy from neighboring farms, hire from the valley, and keep a table open for the people who grow with us.
The Soil & Seed Team