Although we buy from a variety of producers (see below for a select list of other purveyors), we have a special partnership with a small family farm in Ben Lomond, California. Located in the Santa Cruz Mountains, Lindencroft Farm is operated by Linda and Steven Butler. They grow a wide variety of vegetables exclusively for our restaurant. Their two acres of production is done entirely by hand, using raised beds and “no-till” techniques.
Gather believes that the way food is produced before it gets to our restaurant is every bit as important as how it is prepared in the kitchen. We gain tremendous inspiration particularly from our partnership with Lindencroft Farm. Our suppliers are selected based on principles of Quality, Commitment, Ecology, and Selection.
Our requirement for quality is really quite simple – is the product everything it should be? That means grown or raised naturally, harvested at the right time and in the right way, and packed and delivered with care. It means ripe fruit and vegetables. It means pristine animals. It means frequent deliveries. Our goal is that what arrives in our kitchen is the same as what the farmer could have in their own farmhouse kitchen.
We firmly believe that it is our responsibility to offer the finest experience in dining while being truly “green” in our practices. This extends to our farm partners as well. We only buy from farms that support natural and sustainable methods. Nothing artificial can be used in any part of our food supply. The land they farm must be sustained, not depleted.
It takes a lot of effort to produce these standards and maintain them. Our commitment to natural and sustainable sourcingextends to everything we purchase from produce and meat to grains, oils, and dry goods. It is more expensive to produce in this way but as people learn what the tradeoffs are between this approach and conventional growing methods, they realize the extra cost is well worth it.
An exciting part of partnering with these extraordinary farmers is the opportunity to get heirloom produce and heritage animals that simply aren't available in the normal market. These products demonstrate the difference of decades or even centuries of selection for taste, quality, and as it turns out, nutrition.
A Select List of Purveyors
This list is always growing and evolving. We have a source book in the restaurant with a more thorough list of our producers.
Fruits And Vegetables:
Full Belly Farms
melons, eggplants, peppers, greens, squash, herbs, beets, carrots, potatoes, wheat berries, diversified farming
cauliflower, radishes, greens, squash, herbs, beets, carrots, potatoes, broccoli, turnips, diversified farming
tomatoes, three varieties of strawberries, gold and red raspberries, greens, kale, spinach, turnips, beets, leafy greens
cardoons, specialty greens, carrots, green garlic
County Line Harvest
little gem lettuce, beets, escarole, radicchio
Marin Roots Farms
assortment of winter chicories and other greens, broccoli raab, garlic
citrus, stone fruit, persimmons
peppers, herbs, root vegetables, pumpkins, broccolis,potatoes
dry farmed heirloom potatoes
greens, nettles, microgreens, dried peppers, roasted peppers, pecan-wood smoked tomatoes, specialty herbs
heirloom beans, hominy corn, specialty herbs
mushrooms and other foraged ingredients
Dickson Napa Ranch
Regina olive oil
guinea hens, hen eggs
Monterey Fish Market
halibut, sardines, squid
Mendocino Sea Vegetable
sea palm, wild nori, dulse
milk, butter, cream, yogurt