Good food. Stronger community.
Local food, moving the way it should — and edible surplus feeding people, not landfills.
Connecting Duval County's farms, restaurants, and food recovery — starting in Riverside.
Connecting Duval County's farms, restaurants, and food recovery — starting in Riverside.
Five courses at Riverside Liquors — local farms, local rums.
Tuesday the 22nd sold out, so we've added a second night on Wednesday the 23rd — same five courses, same pairings, same table. This is the hinge of the Northeast Florida growing year — the last of the summer crops and the first of the fall — so we're cooking the turn itself.
Tiki gets treated as escapism. Done properly it's an agricultural cuisine: rum, cane, citrus, spice, fruit picked ripe. All of which we grow, distill or land within an hour of this table.
Price is before tax and gratuity. Seats for the 23rd are limited, and the menu is written close to the date — it moves with the harvest.
Reserve a seat for the 23rd Follow for the menu
Food 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 back to the farms.
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 in Duval and the counties that touch it — Nassau, Baker, Clay and St. Johns. Not a national directory with a zip code filter. These are places you can drive to.
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.
Adapted with thanks from “What’s in Season” by Edible Northeast Florida, which compiles it from the Florida Department of Agriculture, the Florida Fish and Wildlife Conservation Commission and the South Atlantic Fishery Management Council. We list Datil in place of the source’s general “hot peppers” entry, reflecting what our growers actually bring us.
Free to join, on both sides. You post what you actually have, or claim what you actually want. Three farms are on now, with more each month.
Proven first in Riverside. Built by an operator trying to change the world, one meal at a time.
