here are our dedicated and cherished farmers. we hope you enjoy their stories and passion for providing quality products and a sustainable future as much as we do. it is a pleasure to work with individuals with deep care for the products they produce, and the experiences their products lead to in our restaurants dining rooms.

Maggie Mehaffey ~ Mehaffey Farm ~ Rowley, MA

Maggie Mehaffey ~ Mehaffey Farm ~ Rowley, MA

Maggie Mehaffey and her husband Bill have been passionately carrying on their 7 generation Heritage Farm  at Mehaffey Farm since 1823. They are proud producers of a wide variety of seasonal fruits, vegetables, herbs, and grains such as wheat, rye, basil, rosemary, winter-bone & scarlet kale, shishito peppers, and many more delights  ~ don’t forget about the wheat & rye berries.

 

 

 

David Sears ~ Clover Luck Farm ~ Pepperell, MA

David Sears ~ Clover Luck Farm ~ Pepperell, MA

David Sears and his family are proud and passionate producers of Berkshire and Ossabaw pigs. Both are breeds are raised with exceptional care, and we can attest to their happiness as they roam throughout David’s 300 acres in Pepperell, MA.
If you haven’t heard of Ossabaw pigs you are not alone. They are an incredibly unique and rare breed of pigs in the United States, and even more so in New England as there are only 300 registered Ossabaw pigs in the United States.
They go by “Ossabaw” due to being stranded on Ossabaw Island, GA for hundreds of years after a Spanish ship carrying their close relative Iberian pigs crashed, and sunk. Leaving the pigs to swim to the nearest Island and surviving until they began being bred and harvested throughout the Southern United States in the past 100 years.

Andy Varela ~ Maitland Mountain Farm ~ Salem, MA

Andy Varela ~ Maitland Mountain Farm ~ Salem, MA

Andy Varela and his wife have created an urban farming paradise and compound in Salem, MA, and adding an immense amount of substance to the farm-to-table environment along the North Shore of Boston. Not only do they grow produce in their urban setting, but they also passionately hand craft a large variety of flavored pickles, and fermented products such as Kimchi, yum yum.

On top of being exceptional food producers, Andy Varela and his family are incredibly enthusiastic, genuine, and high quality people that only add benefit to their products, and the restaurants they enhance with their products.

Ryan Voiland ~ Red Fire Farm ~ Montague & Granby, MA

Ryan Voiland ~ Red Fire Farm ~ Montague & Granby, MA

Red Fire Farm has been growing with certified organic practices since they opened in 2001. Farmer Ryan Voiland actually started farming when he was 12, in 1991, in his back yard in Montague. He immediately certified his field as organic with NOFA/Baystate Organic Certifiers, and thus became one of the first certified farms in Massachusetts.

Since our first discussion with Ryan, he viewed CropShop as a cool tool to effect more people with their products that are produced with such care, and passion.

 

Kristen Herrick ~ Herrick Farm ~ Rowley, MA

Kristen Herrick ~ Herrick Farm ~ Rowley, MA

Herrick Farm has been in Rowley since the 1600’s and began as Dodge’s Sawmill. Kristen Herrick is carrying on the family legacy with passion and positivity, that is displayed in the products they provide. It is a treat to provide her products to our restaurants, and

“We farm with respect for our family’s heritage here and the work our ancestors did to provide us with this beautiful farmland that will be gone forever if it falls victim to developmental pressures. Our family takes pride in offering products sourced with humane, transparent and sustainable methods” – Herrick Farm

Noah Kellerman & Sophie Courser ~ Alprilla Farm ~ Essex, MA

Noah Kellerman & Sophie Courser ~ Alprilla Farm ~ Essex, MA

Alprilla Farm’s land has been farmed since the 17th century. Noah’s grandfather, Norbert Benotti purchased the farm to raise black angus cattle in 1978. He named the farm from an old expression that his father, an immigrant from the Emilia Romagna region of Italy used, meaning “It works” or “It goes.”

We were enjoying Alrpilla’s products in restaurants before we even began working together, and appreciate their drive and desire to enhance their communities’ dining experience with passion and sustainability.

“The landscape of the business is varied and produces a diverse set of foods—vegetables, grains and meat—but we strive to have each aspect elegantly interact with the rest to create a whole farm organism.” – Alprilla Farm

©CropShop Inc. 2018

Salem, MA ~ cropshopdev@gmail.com

 

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