RIGOR HILL FARM IS PURPOSE IN PRACTICE- SHAPED BY A FARMER’S EXPERIENCE AND REFINED BY THE CHEF’S PALATE. THIS DIALOGUE BETWEEN FIELD AND KITCHEN IS WHAT MAKES OUR FARM-TO-TABLE PHILOSOPHY TRULY POSSIBLE. OUR CROP PLAN NURTURES SIGNATURE, VEGETABLE-FORWARD CUISINE WHILE CULTIVATING SINGULAR EXPRESSIONS SUCH AS BLACK GARLIC, DRIED HERBS, MICROGREENS, AND HERITAGE POLENTA CORN. VEGETABLES ARE ALLOWED TO REACH THEIR FULL MATURITY BEFORE HARVEST, ENSURING THEY STAND AS DEFINING ELEMENTS OF THE PLATE. WITH OUR OWN FARM, INGREDIENTS CONTINUE TO EVOLVE BEYOND THE SEASON, INSPIRING PRESERVATION, PICKLING, AND QUIET ACTS OF EXPERIMENTATION. EVEN OUR COVER CROPS ARE PART OF THE NARRATIVE: DAIKON AND BUCKWHEAT FLOWERS HARVESTED NOT ONLY ENRICH THE SOIL, BUT ALSO BRING BEAUTY TO THE TABLE. EVERY DISH BECOMES A CONVERSATION- ONE THAT BEGINS IN THE EARTH AND FINDS ITS VOICE IN THE KITCHEN.

FARMERS CAN FEED COMMUNITIES, BUT IT TAKES COMMUNITIES TO SUPPORT FARMS. FORTUNATELY FOR RIGOR HILL FARM, IT EXISTS WITHIN A SUPPORTIVE ECOSYSTEM OF RELATIONSHIPS WITH ONE WHITE STREET, RIGOR HILL MARKET, AND A DEVOTED TRIBECA COMMUNITY.

- LUKE IPPOLITI, FARM MANAGER