From Marilee, of Marilee's Farmstand:

Gold Standard for Farm-to-Table

If anybody out here deserves a star for a farm-to-table program, Jason at Almond would get two. You’ll hear that if you talk to other farms, too. Premier, authentic, genuine, through and through. Case in point, 90% of the ingredients in the dishes he serves come from within a 7 mile radius of his restaurant.

Collaborating with Local Chefs

He’s been working with us for over 12 years. He’s a huge supporter – not just of our farm, but of all farms out here. And he’s good at it. He knows how to balance his needs while spreading it out among different growers.

Flavors without Borders

Jason likes quality ingredients, bold flavors and experimenting with international tastes – everything from garlic-feta spreads, Korean sauces and Jewish latkes.

He also knows his vegetables. He’s not going to ask for asparagus or brussel sprouts in July or potatoes in April. Same with fish – he works with people like Gosman’s and Braun, and he knows when things are in season. 

There’s a direct line from the source - whether fish, meat or vegetables - to his kitchen.

Inside Tip 📌

Chefs like Jason provide an excellent opportunity for people to taste and try freshly picked vegetables they will never be able to find in their everyday lives. It's truly a privileged opportunity, much more than you ever imagined.

Contact

🌐 Almond



About

This card was written by Marilee Foster, a sixth-generation farmer, artist, and author, deeply connected to the soil and the environs of Sagaponack, New York. She runs Marilee’s Farmstand and co-owns Foster Farm and the Sagaponack Farm Distillery with her brother Dean.

Lead-in Image

Almond Bridgehampton / Instagram