Chefs, what can't you find locally?

I'm Sophia Somers, founder of Honey Run Lavender, a small organic farm planned for Butte Creek Canyon near the Honey Run Covered Bridge. Alongside the lavender, I'll be growing an organic garden starting in 2028. Chico already has great growers for the staples, so I don't want to grow what you can already get. I want to grow what you can't. This takes about 4 minutes.

About your kitchen

Your name

Your role

Restaurant or business

What kind of place is it? Cuisine or style

How you source now How do you buy produce today? About how much of your produce is local? What do you already have plenty of from local growers?

This tells me what not to grow.

The gaps What do you wish you could buy locally but can't, or can't get reliably?

The most useful question on this page. Name specific varieties if you can.

Which of these would you buy from a small organic grower? In which months is good local produce hardest to find?

How buying would work For your top item, about how much would you buy? How often would you want deliveries?

Twice a week or more Weekly Every other week Seasonal or as available

How would you like to order? Compared with distributor prices, what would you pay for organic produce grown in the canyon and picked that week? Does the produce need to be certified organic?

Working together What else interests you? Anything else? Varieties you love, growers you trust, what makes a supplier easy to work with.

Send me the farm's availability list when the garden starts in 2028 I'm open to a short call about planning crops for my kitchen

Thank you

Your answers decide what goes in the ground. If you asked for the availability list or a call, you'll hear from info@honeyrunlavender.com.

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