We are very inspired by the relationships we have formed with local chefs and restaurants by selling them fresh local unique produce. We offer specialty items by request, like edible flowers, foraged wild greens and multicolored carrots. We also welcome chefs to visit our three urban farm locations to hand select seasonal vegetables and anything else that catches their attention, like rouge loofa vines, tamarind or banana flowers. Since we are a small operation that also serves a CSA and a farmers market, we aren’t the farm thats going to get your restaurant 10 cases of dinosaur kale per week, every week, but we are an incredible resource for smaller amounts of hard to find items. For example, this week we delivered marigolds, unripe mangos, tricolor french beans, fennel, scented geranium leaves, hakurei turnips, and loads of boxes of mixed asian green like mizuna mustard, tat soi, boniato leaves and kale tips to another.
If you think Little River Cooperative and your restaurant would be a good fit get in touch! You’re welcome to come visit the farm to meet us and get inspired, or (from November through April) you can stop by the Upper East Side farmers market (66th and biscay blvd) on saturday mornings and shop for some goodies to take with you. We currently don’t offer delivery outside of our area (we deliver to Wynwood, Little Haiti, The Design District, Buena Vista, The Upper East Side/Mimo) however pickup is available for those who wish for it.
We are currently in the middle of our first Chef CSA season, during which we will delivery boxes of fresh produce to a few lucky restaurants for 10 consecutive weeks. (from December - March).
Thank you to our current chef CSA members for supporting our small farm:
The Standard Spa, Lido Restaurant
Beachcraft, at Hotel 1
Sugarcane Raw bar and Grill
Golden Fig Farmhouse Cuisine
If you didn't join our CSA program don't worry we also sell to restaurants on a weekly basis. For a price list and general inquiries email us at email@example.com. We're grateful to the following restaurants for keeping us busy through the season and for focusing their efforts on serving local produce:
Mandolin Aegean Bistro
Zak The Baker