Ferndale Farmstead is a family-run, seed-to-cheese closed loop creamery committed to producing cheese that honors old world traditions while strengthening our regional food system. Daniel and Nidia view environmental stewardship as a long term responsibility that shapes how they manage land, water, energy, and their animals.

Jones Creek Farms is a small, family-run orchard where good food begins with care — for the land, the fruit, and the people who come to gather it. Stewards Les and Lyn Price have been tending this farm, cultivating a holistic approach that supports everything from healthy soil to the salmon-bearing creek that runs alongside it.

At Greenwood, cider is made the hard way–-pressing and producing everything themselves, foraging for lost and forgotten fruits, and reducing food waste in our community. Marshall Petryni and Andrew Short call themselves “cider guiders,” allowing the fruit and fermentation process to speak for themselves.

In historic downtown Mount Vernon, Courtney and her team are creating food with deep intention, a place where every dish reflects a commitment to community, seasonality, and care. Nearly everything is made in-house from scratch, with menus guided by what’s fresh and available locally.