Yountville · California
Half an acre,
grown for chefs.
A small specialty farm growing edible flowers, micro-greens, and seasonal produce — pressed, picked, and plated in close partnership with the kitchens we feed.
Cultivated with chefs · a working catalogue of the half-acre
No. 00 · Field Notes
Cultivated with chefs.
Press Farm sits on half an acre at the edge of Yountville — too small to wholesale, just right for the kitchens that know what they want and pick up the phone to ask for it.
We grow what the menu calls for. Squash blossoms in early summer. Borage, nasturtium, viola, calendula. Mustard frills bolting in the cold. Pea flowers when the trellises peak. Whatever the chefs are writing about that week, we're probably planting it now.
“The best way to eat a flower is to walk down the hill and pick one yourself. The next best way is to pick up the phone and order it the night before.”
No. 01 · The Specimens
An edible flower index
Twenty-plus species across the season — four plated below, the full register follows.
Squash Blossom
Cucurbita pepo
Nasturtium
Tropaeolum majus
Borage
Borago officinalis
Calendula
Calendula officinalis
The Register
- 05PansyViola tricolor
- 06MarigoldTagetes erecta
- 07Gem MarigoldTagetes tenuifolia
- 08Chive BlossomAllium schoenoprasum
- 09Fava FlowerVicia faba
- 10AlyssumLobularia maritima
- 11Hairy VetchVicia villosa
- 12ChamomileMatricaria chamomilla
- 13LavenderLavandula angustifolia
- 14Anise HyssopAgastache foeniculum
- 15ButtercupRanunculus repens
- 16California PoppyEschscholzia californica
No. 02 · Field Method
A quiet handshake
between farm & kitchen.
Plate I
Cultivated
We grow what chefs ask for, planting in cycles tuned to the menus they're writing.
Plate II
Harvested
Picked the morning of delivery. Chefs see what's ready and order the night before.
Plate III
Delivered
Thursday, Saturday, Monday. From bed to plate in hours, not days.
No. 03 · Plated At
The kitchens we feed.
A small handful of restaurants, all within walking distance of where we plant.
Correspondence
Want produce
from Press Farm?
We work with a small handful of restaurants in the Yountville area. If you're a chef interested in our produce, get in touch.