WHAT we do and HOW we do it.

As a small specialty farm and food hub exclusively for local restaurants, we strive to be the best at what we do.

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Most farms in the U.S. are either:

• large, commodity-based monoculture operations, for which specialization tends to enable lower costs; or

• small farms that serve at least two or three customer segments with a variety of seasonal products. This is done to reduce risk and maintain consistent revenue from a diverse customer base and typically ranges across retail, farmers markets, food service, and CSA’s.

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Unlike others, Karma Farm focuses on and is dedicated to one market: food service.

 

Our customers are high-end restaurants and bakeries that appreciate and emphasize the use of high quality, locally produced, ingredients.

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51 weeks a year we serve an average of 55 customers in the Baltimore and DC areas, including 14 with Michelin stars. Most of our clients buy from us every week.