or fertilizers are used. Traditional and heirloom varieties of plants have always been selected based on pleasing the palette. The latest corporate-patented plants and genetically modified organisms have had no place in our fields.
Historically, proprietor Nancy MacNamara drew upon her personal experience in foodservice, and her family tradition of farming, to create an array of produce grown to meet the high standards of gourmet chefs and other discerning consumers.
This commitment to a diverse variety of produce, grown sustainably and with reverence for the earth which yields the food, as well as respect for those who consume it, has earned Honey Locust Farm House a reputation for quality.
The same values that guided the Farm House serve the Pharm House and the cultivation — and foraging — that go into producing products that nurture and restore our well-being.