Meet Our Meal Kits

Is it possible to grow an entire meal, where all the ingredients come from the same region?

Starting in 2026, we’re taking on that challenge and offering weekly Washington-grown meal kits. We’ll grow and harvest most of the ingredients ourselves and then partner with other local food producers to find the rest. Imagine knowing the origins of all your ingredients, eating with the seasons and having a relationship with the people who grow your food. This is the way that communities used to eat, and we think it’s something still worth pursuing. 

We’ve been testing (mostly) plant-based meals that start with a foundation of grains and greens, the expand to feature super-seasonal ingredients. Think roasted beet salad with farro and a honey-thyme vinaigrette, garlic scape and chive blossom potato salad, herby panzanella with sun-warm tomatoes, and lettuce wraps filled with tarragon lentils, goat cheese, and Washington walnuts. We provide the fresh produce and recipes and  you provide the assembly.

Note: some common pantry items will not be provided, like olive oil and salt. If you’re really interested in using all PNW pantry items, check out our running list of local food businesses.

These meal kits are more than just a fun culinary challenge. They help us connect to our local food systems and support small farm businesses. By limiting ourselves to produce grown in Washington State, we gain a deeper appreciation of the flavors unique to our region*. While it’s unrealistic to eat this way all the time, we do hope we can inspire a community to try, to take the time to gather with friends and family and savor a locally grown meal, once a week.

  • Like many small farms, we’re using a Community Supported Agriculture (CSA) model. Customers reserve and purchase shares in advance of the growing season and reap the bounty throughout the summer. We offer full-season (May through October) or half-season (May through July or August through October) shares. We will also offer a limited number of single meal kits each week in case you don’t want to commit to a full or half season.

    Meal kits will be available for pick-up every Friday afternoon at our home site in Tacoma and can be delivered in Tacoma and Gig Harbor for an additional fee. 

  • Item description

  • Full-season share (May through October): 24

    Half-season share (May through July or August through October): 12

  • Shares:
    Full-season: 
    Half-season:
    Individual meal kits: $25-40

    Delivery Add-on:
    Full-season: $120
    Half-season: $60
    Individual delivery: $5

  • Meal kits are free to pick-up at our urban farm site in Tacoma, located on N. 10th St between Stevens and Orchard. We have a covered porch with coolers and will have the kits available between 4pm-7pm each Friday. 

    For delivery, we can drop off the meal kits at your home or place of work for an additional fee. If you purchase the full or half-season delivery add-on, we also include a reusable insulated cooler for you to use throughout the season.

  • You’re welcome to gift your meal kit to a friend or neighbor. We just ask that you give us as much advanced notice as possible. We can also donate your meal kit to members of our community.

  • We’ll send a text reminder and will do our best to accommodate late pick-ups, but can’t guarantee their availability or freshness.

  • So far, we’re sourcing extra produce and food from Colibri Farm, Pink Moon Farm, Ajay’s Honey, Bluebird Grain Farms, and Lost Peacock Farm.

    We’re always looking to expand our roster of local food producers— if you’re interested in partnering, please reach out!

  • This is one of the hardest truths we had to learn in our first year, that growing high quality food is expensive. By prioritizing regenerative farming practices, diversity over monoculture, and community over commodity, we’re choosing a business model that doesn’t generate cost savings through scale. We really wish that fresh local food was more accessible and hope to inspire more home growers through our efforts. 

  • Green garlic, garlic scapes, garlic

    Nodding onion

    Chive blossoms

    Nasturtiums, marigolds, violas

    Miners lettuce

    Basil, thai basil, cilantro, parsley

    Cilantro, coriander blossoms, green coriander

  • There will be a two-week break in our season, the last week in July and first week in August. We’ve learned through experience that this is an important time to rest and recover before the second half of the season. 

*Regional example: we might not be able to source Washington-grown lemons for our salad dressings, but Pierce County is home to some of the best rhubarb in the country. Rhubarb, like lemon, help bring more acidity to salads.