Connecting Duval County's farms, restaurants, and food recovery — starting in Riverside.
Recognized by Slow Food First Coast — Snail of Approval, 2026Five courses at Riverside Liquors — local farms, local spirits.
Mid-November is the best eating of the Northeast Florida year. The cool-season fields are full — greens, roots, brassicas — the first citrus is coming off the trees, and the coast is at its sweetest. One table, one seating, cooked from what the farms on this network are pulling that week.
$120 before tax and gratuity, paired. The menu is written close to the date — it moves with the harvest. Seats are limited and the last two dinners sold out.
Reserve a seat Follow for the menuFood grown local, cooked and served, and what's left over sorted by what it is — surplus fed to people first, and only true scraps composted into community gardens at the food bank sites.
We prep for a busy night that doesn't come, and good food hits the bin by close.
Small local growers waste produce they can't move fast enough to a kitchen.
The food and the need sit within the same few miles — just never connected.
Not all leftover food is the same. Sorting it by type decides where it can safely go.
Untouched produce and sealed items. Safe, high-volume — the easy lane, and it feeds people.
Strict temperature rules apply. Some is recoverable with the right handling; much of it becomes compost.
Trimmings and anything that can't safely feed a person. It still has a use.
Feed people first, compost the rest. That's the order the EPA's Wasted Food Scale prioritizes. Food donors are protected by the federal Bill Emerson Good Samaritan Food Donation Act and Florida Statute 768.136.
diverted by Orange County, North Carolina's commercial food-waste program across 64 participating businesses — proof a municipal program scales.
diverted in a single year by one committed restaurant — what one kitchen can do when it sorts and moves its surplus.
Each pound diverted converts to avoided CO₂e on standard EPA factors — so the climate number comes from the pounds we already log.
Farms within about a hundred miles of Jacksonville — Duval first, then the counties around it, south to Gainesville and north into southeast Georgia. Restaurants and food banks in Duval County. Not a national directory with a zip code filter. These are places you can drive to.
The pins match our logo. A barn is a farm, coloured by what it grows. The plate is a restaurant on the network, with what it's looking for. The box is a food bank and the truck is food rescue: what a farm posts and no kitchen claims is meant to go to them, not to waste.
Crop lists are what each farm publishes, not a live inventory. Seasons, acreage and weather decide what any grower actually has in a given week, and opening days shift with the harvest. We deliberately don't list hours here, because they go out of date faster than we can keep them. Call before you drive out, and call before you plan a menu around anything.
And there is a hole in this map we want you to see. Clay County alone has more than 400 farms — cattle, hay, timber, bees, hydroponics, aquaponics, vegetables, fruit and citrus, according to UF/IFAS Extension. Two are on this map. Baker's extension office says that county has no large crop sector but that small farms keep appearing; we found two. We didn't leave the rest out — we couldn't find them, because almost none are listed anywhere a chef would think to look. That gap is the reason Duval Local Harvest exists. If you farm in Duval, Nassau, Baker, Clay or St. Johns and you're not on this map, tell us and you will be.
Northeast Florida runs on an inverted calendar — our hardest month is August, not January, and greens are a winter crop. Six two-month blocks, because a season here turns over faster than a quarter.
A calendar, not a guarantee. This is what the region grows and lands in a typical year — weather, acreage and a given farm's planting decide what's actually available in any given week. Seafood entries reflect regional harvest windows, not crops. Always confirm with the grower before you print it on a menu.
Two sources. The regional backbone is adapted with thanks from “What’s in Season” by Edible Northeast Florida, compiled from the Florida Department of Agriculture, FWC and the South Atlantic Fishery Management Council; we list Datil in place of their general “hot peppers.” The tropical greens, roselle, Tokyo bekana and the full herb list come from Nathan Ballentine of Overalls Farm, from seven years of his own harvest records and thirty years growing in North Florida. Shared with his permission.
Other people's work, linked and credited, not copied. If one of these goes dead, tell us.
A 10.5-acre regenerative urban farm in historic Moncrief Springs, an initiative of the Clara White Mission — produce, a market, workshops and youth programs. A partner pin on our Network tab.
Vegetables, fruit, herbs and seasonings here in Duval, plus floral for medicinal teas.
Microgreens grown in Murray Hill — pea shoot, broccoli, purple plum radish, wasabi, sunflower, kale and cantaloupe. Thursday delivery, free within five miles.
James Weston and his sister run a community compost program that collects food waste and turns it into soil for gardens and schools. His Linktree gathers the program, his compost guide and his channel.
Ponte Vedra Beach. Seasonal, ingredient-driven.
Springfield.
Downtown, North Hogan Street.
Arlington.
Edgewood Avenue.
University Boulevard North.
Murray Hill. A preserver rather than a restaurant — takes fruit and vegetables for jam and pickles, including seconds.
King Street, inside Riverside Liquors. Where this started.
Atlantic Beach. Our sister room.
Month by month, the crops Nathan Ballentine actually picks at Overalls Farm and gardens — built from seven years of his own harvest records. The tropical greens and herbs a statewide guide leaves out. Shared with his permission.
When to plant, rather than when to pick. Our three growing seasons — cool September to February, warm spring, hot summer — plus how many plants fit in a square foot.
Every month’s fruits and vegetables for North, Central and South Florida on one page. We’re the North column.
What to plant and what to do in the garden each month, for our zone. Ask IFAS publication EP451.
Their series of in-depth articles on starting a vegetable garden from scratch.
IFAS says its edible planting dates are being reviewed; the county office has the current advice.
Free to join, on both sides. You post what you actually have, or claim what you actually want. Farms and kitchens are joining now, with more each month.
Duval Local Harvest holds the Slow Food First Coast Snail of Approval for 2026 — their recognition for good, clean and fair food. Someone outside the network looked at how this works and put their name on it.
Proven first in Riverside. Built by an operator trying to change the world, one meal at a time.
Slow Food Snail of Approval · 2026
