In this episode, I’m pulling back the curtain on something that’s been taking up a lot of headspace lately—our new-to-us farm store and what it really means for the future of Central Park Farms.

This isn’t a flashy “grand opening” kind of story. It’s a story about getting back to what made this farm special in the first place: connecting with the people we feed. I’m talking about how our farm store journey has evolved through tiny beginnings, COVID pivots, and now, a big ol’ barn that’s full of possibility.

We’ll chat about:

• Why we didn’t build a million-dollar store
• What we’re prioritizing instead (spoiler: it’s not branded freezer packaging)
• How this new space will help us serve our customers and other local farmers
• The return of something I’ve deeply missed: in-person connection through food

Plus, you’re getting the first-ever sneak peek into a new offering we’re launching soon—the Seasonal Supper Club. If you’ve ever wished for more farm-to-table moments, this one’s for you.

Come hang out with me while I get real about the emotional and practical journey behind this next chapter.

Key Takeaways:

• The new farm store isn’t about “fancy”, it’s about function, community, and values
• We’re expanding to support more local food security, not just sales
• Cooking classes and intimate farm dinners are coming back
• Behind every pork chop and package is a commitment to keeping food affordable and meaningful

Be the first to know about our Seasonal Supper Club

Want to be part of something special? Join the waitlist for our brand new Seasonal Supper Club and enjoy intimate, seasonal dinners at the farm. Click here to join the waitlist.

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