Hive Fiveâ„¢ Certified
No need to guess what's in your food or how it was made. Our experts vet every product for ingredient integrity, responsible sourcing, and great taste using our own criteria called the Hive Five.
All products are grown on their USDA-certified organic farm, through sustainable soil systems.
To keep the Massachusetts farmlands agriculturally viable, Kitchen Garden Farm participates in the state's voluntary Agricultural Preservation Restriction program to ensure the land is preserved in perpetuity. The farm also uses solar panels.
Kitchen Garden Farm regularly donates vegetables to their local food bank.
Our team personally tests every product to make sure it’s good enough to end up in your home, not a landfill.
Ingredient
Integrity
All products are grown on their USDA-certified organic farm, through sustainable soil systems.
Low Carbon
Footprint
To keep the Massachusetts farmlands agriculturally viable, Kitchen Garden Farm participates in the state's voluntary Agricultural Preservation Restriction program to ensure the land is preserved in perpetuity. The farm also uses solar panels.
Recyclable
Packaging
Committed to Social Good
Kitchen Garden Farm regularly donates vegetables to their local food bank.
Rave Worthy
Our team personally tests every product to make sure it’s good enough to end up in your home, not a landfill.
How it does good
Most mass-market farms use growing practices that quickly degrade soil and pollute waterways. Kitchen Garden Farm saw the impact that this type of farming has on the Pioneer Valley in Massachusetts, and they set out to do things differently. They started with one acre of conventional farmland and turned it into an organic farm, creating a sustainable soil system that keeps the land fertile year after year. Over time, they took back 50 acres of conventional farmland, slowly transforming and restoring the region's biodiversity.
Third Party Certifications
Kitchen Garden Farm
Founders Caroline and Tim are committed to reinvigorating American farmland by transitioning conventional acreage to organic. From their one acre rented plot in 2006, they have expanded to 50 acres of organic farming in Western Massachusetts' Pioneer Valley.
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