Central Park Farms
The mission at Central Park Farms is to not only play a part in feeding the community, but to help connect you to exactly where your food is coming from and how it was produced.
Central Park Farm's relationship with Chef Adrian of Salt & Thyme started many years ago when he first started sourcing meat from them for his restaurant Seasonal 56. At the time, he was also offering frozen meals to his customers and with how busy they were on the farm, the folks at Central Park Farms soon found these meals were becoming a staple in their own home.
What started as CPF offering just chicken pot pies and broth made with our free-range chicken, is now an extensive collection of meals, desserts, side-dishes, and ingredients like sauces and gravies.
Central Park Farms' favourite part of our line of chef-crafted prepared foods is how it perfectly aligns with their goal of reducing food waste and honouring our animals by making sure every bit of meat goes to nourish our community.
Chef Adrian works closely with Central Park Farms to develop products that make use of items they have abundance of, but that might not sell as quickly.
While you’ll find some tried-and-true customer favourites are available year-round like their beef lasagna, and shepherds pie, other times Chef Adrian works with what’s available on the farm and the produce that is seasonally available at the local farms he gets his ingredients from. During the summer months he freezes fresh tree fruits that later become our seasonal fruit crisps for those moments when you want an effort-free dessert that tastes of the season past.
Some of the items make a stand-alone meal, others help take the pressure of the main course off your plate, and others simply make a great side dish for those days when you haven’t made it to the grocery store but need a vegetable side dish to complete dinner.
