90% of our produce comes from local farmers who are not only practicing organic and pesticide free farming, but also committed to regenerative agriculture. Regenerative agriculture is when farmers are committed to sequestering carbon out of the air and into the top 8 inches of soil where it belongs. It is one of the only ways to reverse the greenhouse effect.
We get daily deliveries directly from the farms; so when you’re eating a kale salad at Sage, it was likely picked that same day or the day before!
SOW A HEART FARM
Fillmore, CA — A 17 acre family owned organic farm in Ventura County. Mollie and Elias provide oranges, corn, eggplants, jalapeño, avocado, and limes for our restaurants. Sow A Heart Farm also transports pre-consumer food waste to their farm for compost and animal feed.
Ana Ayala farms
Oxnard, CA — A small 6 acre family owned farm in Oxnard. Ana and Victor immigrated here from Mexico and are raising their family in the farming trade. Selling their produce at farmers markets is always a family affair. Their farm is too small to be considered certified organic, but they grow all their produce without chemical pesticides, and petroleum based fertilizers, relying heavily on chicken compost and fish emulsion to feed their produce. Because of their coastal climate, we’re blessed to have tomatoes and cucumbers in the winter time and kale and broccoli in the summertime. They make it possible for us to make it local and Farm-to-table all year round.
Kenter Canyon Farms
Ventura County, CA — Kenter Canyon Farms is located in Ventura County where they farm on several small ranches, totaling 160 acres along the south side of the Santa Clara River. They hard work provides us with certified organic herbs, lettuces, and vegetables. They can be found at several Whole Foods stores and at Farmer’s Market in Calabasas, Beverly Hills, Hollywood, and Pico.
David Lila Produce
Bellflower, CA — A small organic farm in Bellflower. David Lila supplies us with a variety of produce including bananas, tomatoes, eggplants, brussels sprouts, plantains, and kale.