Preserve Farm Kitchens

Preserve Farm Kitchens began with strawberries that were destined for the compost. Founder and CEO Merrilee Olson found out one day back in 2010 while visiting a local farmers' market that the leftovers of a rare strawberry varietal ended up in the compost bin. Shocked, but determined to save the delicious fruit, she began picking up the leftover berries each week and turning them into jam using her culinary skills. The stand that originally sold the strawberries began selling the jams with no qualms. Eventually the jam went on to win the first Good Food Award. Thus, the idea of Preserve Farm Kitchens was born. They are a valuable resource for regional farms who have excess or imperfect produce.

Preserve Farm Kitchens moved into their own space in Petaluma in 2017. The kitchen is designed to be efficient yet flexible, allowing them to work with many different types of produce. They keep their case minimums low so that they are accessible to small and mid-sized farms. Additionally, Preserve Farm Kitchens make both organic and conventional products, work with low acid and high acid recipes, and are GMP verified by Ecocert. All of the farms they work with are either certified organic, biodynamic, or regenerative. Preserve Farm Kitchens believe that their work with these farms play a part in addressing climate change and overall a healthy planet.