One of the big initiatives Jon has been working on is with Katchkie Farm Manager Jon Ronsani.

Reviewing several years of data, he shared our consumption schedule with Farmer Jon who was able to create a crop plan to help provide farm-fresh, organic produce on a schedule and in quantities that would benefit our kitchens and ultimately, our guests.

We’ve been enjoying a summer of incredible produce, especially our famous Katchkie tomatoes.

We are preparing our latest batch of Hot Katchkie, a signature fermented hot sauce developed by founder Liz Neumark and brilliantly executed (with amazing flavor accents) by Executive Sous Chef Dana Marie Moore.

An early frost at the farm ended the season for the more delicate vegetables like tomatoes, eggplants, and summer squash.

Happily, hearty greens like kale and chard, and winter squashes like butternut squash will only get sweeter!

We’re also eagerly anticipating deliveries of kale, delicata squash, chard, beets, peppers, radishes, lettuces, and herbs.

We have gallons of tomatoes processed and preserved for use throughout the winter, as well as incredible basil pesto in the freezer.

In the general course of events, we’re always diligent about thoughtful ingredient sourcing, applying our philosophy of fresh, local, seasonal, and when possible, organic.

But this year, in the face of the coronavirus, our changing programs, and our work providing meals for some of New York’s most vulnerable groups, we’ve been even more diligent about monitoring how our supplies are being impacted.

Adjusting our usage predictions for the current environment, Jon Roode has been able to get ahead of our needs and ensure we have the best ingredients available at the right prices for our kitchen and customers. 

With respect for Mother Nature, we thank Farmer Jon, Purchaser Jon, and all our hard-working suppliers!