Orchard Kitchen

08/22/2026

We just had a last minute cancellation for this evening at 6pm. Call us at 360-321-1517 or email [email protected] if you would like to join us.

08/15/2026

FIRST POP UP AT THE STAND TODAY! Heirloom tomatoes and cucumbers oh my! Come and get them while supplies last!

In case you haven't heard the news:

Because our kitchen could not function at anywhere near the level it does without the produce the farm gives us, I have, over the last several years, made it a point to always emphasize to our team that the farm exists for the restaurant. The farming, unfortunately, cannot support itself financially at the demanding level we achieve. This is not a production farm that works to maximize output and seek efficiency. We make decisions about what we grow and how we grow it based on the quality and excellence of the product alone. We choose to grow things like our Corona Beans, asparagus, and certain varieties of tiny tomatoes that do not yield well and are labor-intensive to harvest and process. Economically, these are decisions a farm would not make. From a culinary perspective, these are the things that we want to eat and which set us apart.

Because the farm is the heart of the restaurant, and because farming done the way we do it does not pay for itself with produce sales alone, we have struggled with what we should do when we inevitably have an excess of some items. There is always more than we need for the restaurant, but not enough to fully stock our farm stand. A farm stand is very labor-intensive; every bit of salad mix or bunch of carrots needs to be washed, sorted, bagged, banded, tied, and labeled for sale. The POS system needs to be updated and inevitably crashes during the busiest part of our day, requiring attention from our IT person, Tyla. It takes many hours from our farmers each week to make this happen, and at the end of the day, we have less to offer than in past years because we are not growing larger amounts of crops specifically for the farm stand.

Because of these reasons—and because Orchard Kitchen is a special, rarified treat for our diners rather than how they feed themselves day in and day out, and because we have always believed strongly in supporting locally sourced food and eliminating food insecurity in our community—we have made a decision: Orchard Kitchen will be donating our excess farm production to our neighbor, Good Cheer Food Bank, rather than running our farm stand.

This does not mean that we are totally abandoning the farm stand. In the spring, we envision selling starts, as this coincides with a period when we are less busy and have the bandwidth to manage it. We also foresee selling excess tree fruit in years when it is available, so that the community can get some of our amazing plums, quince, and apples when we have more than we need. Additionally, we are working on a Fall Bounty Basket idea for later this year, with seasonal offerings of squash, value-added products, and other farm treats. But for the most part, we are choosing to support local food security rather than operating a farm stand for profit. We hope you will understand.

Chef Vincent

follow the Farm Stand on Instagram for more announcements

07/31/2026

New blog post is up on the website. Community & Table

www.orchardkitchen.com/news/communityandtable

07/26/2026

07/19/2026

Handmade Spizzulus in Fresh Tomato Sugo with Tiny Pork & Lamb Pallottine, Fresh Ricotta, and Basil 🍝🍝🍝 It is seemingly simple, but there's so much underlying technique. Visually, it calls to mind the SpaghettiOs many of us ate as kids.

07/10/2026

Last night was such a successful start to our 2026 Summer Experience.

07/06/2026

SO HAPPY! 😁 Check out how nice our new Patio upgrade is coming along. New structures, lighting and sound system!

We are open July 9-Sept 6th, Thursday-Sunday for our Summer Experience. We just added more seating available to book through our new website. www.orchardkitchen.com

06/26/2026

Check out our latest Blog post!

www.orchardkitchen.com/news/acommunityofbirds

06/13/2026

New website!

06/11/2026

In 2025 we had the great privilege of working with Jake Krug from Spoiled Dog Winery to make hard cider from our harvest of apples and pears. (read more below)

Spoiled Dog Winery Driftwood Cider

We love a good collab.