Our business was market and eater driven, we only grew and sold what our customers told us they wanted.  To that end our production was focused on having a bountiful display at the nationally famous Carrboro Farmers’ Market.

Since 1986 we sold at the Saturday and Wednesday Carrboro markets.  Open year round, and we were there every Saturday nearly year round.  Here is a map for parking at market.

We also sold our products direct to a number of grocery stores including Whole Foods and Weaver Street Market where we supplied them with lettuce, flowers and other vegetables for over 25 years.

We did not run a Community Supported Agriculture (CSA) program for a number of reasons that you can read about here but:

Sales to fine restaurants were the final piece of the puzzle.

It started with Magnolia Grill, the first James Beard award winning restaurant in North Carolina (They have two, one each for Ben and Karen).  Closed in 2012, we were proud to have supplied and to have worked with the Barkers since 1984, they helped shape Peregrine Farm and the local food scene.

You could find our produce on the menus and flowers in the dining rooms of the fine restaurants below and many others over the years.  They all shop at the Carrboro Farmers’ Market and support local farms, we have worked with all of these chefs for many years.

in Carrboro:

ACME Food & Beverage Co.– Kevin is a huge supporter of the Carrboro Farmers’  market.

Pizzeria Mercato– the Barkers are back!  Really their son Gabe who they are working with on side dishes and desserts to go with the awesome pizza.  We are grew all kinds of cool things for them.

Oakleaf– Brendan and Leslie Cox are doing a tremendous job of using local ingredients to create some of the best food in the Triangle and they are fun to work with!

in Pittsboro:

Postal Fish Company– Bill Hartley has an amazing fish inspired place with not only the freshest fish but also local produce accompanying it.

There are many other restaurants that bought from us at the Farmers’ Market but we are honored to grow for and  work with this group of chefs.