Our Local Farms & Food Partners
For us, “local” isn’t just a label we put on our food. It’s a relationship.
We build our menus around what’s growing here in Washington, which means the farms we work with have a direct influence on what ends up on the Red Clog Kitchen menu each week. Working with local growers gives us access to ingredients at their seasonal best while supporting the farmers and food producers who are doing thoughtful work right here in our community.
Some are just down the road from us in Woodinville. Others are family farms located throughout Washington. Each brings something different to our kitchen, and we’re proud to know more about where our ingredients come from, who grows them, and how they’re produced.
Here are some of the farms and local producers behind your Red Clog meals.
The Farms & Producers Behind Our Meals
Our sourcing changes throughout the year depending on what’s growing, being harvested and available locally. These are some of the farms, ranches, creameries and food makers we regularly source from throughout Washington.
Vegetables, Herbs & Mushrooms
Seasonal produce makes up the largest part of our local sourcing and often helps determine what appears on the menu each week.
- Westwind Organics
- Steel Wheel Farm
- Sound Sustainable Farms
- Olsen Farms
- Andersen Organics
- Four Elements Farm
- Sno Valley Mushrooms
- Tualco Valley Farms
- Ralphs Greenhouse
- Mariposa Farms
- Caruso Farms
- Sunnyside Organic Farm
- Ecolibrum Farms
- Rain Dog Farm
- Boldly Grown Farm
- Alvarez Organics
- Hayshaker Farms
- First Cut Farm
- Bumblebee Farm
- The Crows Farm
- Tonnemaker Family Orchard
- Eloisa Organic Farm
- Garden Treasures
- Hedlin Farms
- Riverland Family Farm
- DeGoede Farms
- Yamhill Country Mushrooms
- Local Color Farm
- Metta Farms
- Blueglass Farms
- Sammamish Farms
- Goldilocks Farm
- River Run Farm
- Siri and Son Farms
- Frog Hallow Farm
Fruit
Berries and orchard fruit join the menu as they come into season.
- Bow Hill Blueberries
- Hayton Berries
- Tonnemaker Family Orchard
- Sidhu Farms
Dairy & Eggs
We source milk, eggs and artisan cheeses from regional farms and creameries.
- Lost Peacock Creamery- Goat Cheese
- Laurel’s Crown Cheese- Feta
- TUNaWERTH Creamery- Milk
- Sky Valley Family Farms- Eggs
- Ferndale Farmstead- Cheese
Meat & Poultry
Our local farm network also includes regional producers raising chicken, pork, beef and lamb.
Chicken:
- Sky Valley Family Farm
- Ramstead Ranch
- Tailfeather Farm
Pork:
- Olsen Farms
- Norcino Salumi
Beef:
- Olsen Farms
- Carnation Farms
Lamb:
- Carnation Farms
Pantry, Grains & Local Makers
Even the ingredients beyond fresh produce and meat come from regional growers and food makers.
- Lagna Foods- pasta
- Ringold Valley Pecans- nuts
- Bluebird Grain Farm- Farro
- Yoka Miso- miso
- Halmoni- Kimchi
- Patty Pan Cooperative- tortillas
- Honey- Robbins Honey Farm
- Beans- Alvarez Organics
- Beans- Gonzalez Farm
- Oats- Steel Wheel Farm
From Our Farmers to the Red Clog Kitchen
Local sourcing happens in our kitchen every week. Chef Maty regularly shares the farms, growers and local food makers behind each menu, often with several local partners coming together in a single dish. Here are a few peeks of how the meals at Red Clog Kitchen come together with all local ingredients.
Follow our Instagram to see what’s behind each meal every week.
From Washington Farms and Producers to Your Table
These relationships are part of what makes a Red Clog Kitchen menu a little different every week.
We aren’t starting with a fixed menu and looking for ingredients that fit it. We’re looking at what’s growing locally, what’s in season and what our farmers have available, and letting those ingredients inspire what we cook next.
That means tomatoes when Washington tomatoes actually taste like tomatoes. Greens and herbs when they’re fresh from nearby fields. Different varieties of potatoes chosen because they’re right for a particular dish. And meats raised by farmers whose practices we know and respect.
It’s food with a shorter story from the farm to your table, and we think you can taste the difference.
Find our Local Farm Partners on the Map!
Why does the menu change every week?
Because what's growing locally changes throughout the year!
Seasonality is at the heart of how we cook. Our weekly menu evolves around the ingredients available from our local farms and producers, giving you food that's fresh, seasonal, and connected to what's being grown right here in our region.
Plus, no one wants to have to eat the same thing every week!
Are your containers recyclable or compostable?
Yes! Our meal packaging is 100% compostable, so you can enjoy your meals knowing you're making a more sustainable choice that's better for the planet.
What do I do with the cooler bag and ice packs after my delivery?
At Red Clog, our cooler bags and ice packs are designed to be reused. It's one of the small ways we reduce waste and stay true to our commitment to sustainability. The more times we can reuse each bag, the greener our operation stays.
After you unpack your meals into your fridge, pop the unfrozen ice packs back into the cooler bag and leave it on your porch before your next delivery.
If you don't have another delivery coming up, email us at redclogkitchen@gmail.com and we'll arrange to grab it on the next Sunday or Monday pickup in your area.
If a cooler bag goes missing for more than a month, there is a $15 replacement fee so we can keep the system running smoothly.