In this episode of The Central Park Farms Podcast, I’m diving into why we started offering prepared foods at the farm, and why they’ve become a key part of what we do.

You might have grabbed a chicken pot pie or a container of chili from the freezer without giving it too much thought. But what you might not know is that those chef-made meals are doing a lot more than saving time in your kitchen. They help us reduce food waste, keep our prices stable, and ensure we use the whole animal in a way that honours the animals we raise.

I’ll also share how our partnership with Chef Adrian got started, how we make the most of every cut, and how prepared foods support our bigger mission: providing good, local food in a way that works for real life.

Key Takeaways:

• How prepared meals help reduce food waste on the farm
• Why they support our pricing and whole-animal use
• The role of "ugly cuts" and byproducts in farm operations
• How our chef partnership started—and where it's going next
• Why this isn’t just about convenience (though it is convenient!)

Stocking your freezer with our shepherd’s pie or split pea and ham soup? You’re not just saving time, you’re helping us honour the animals, reduce waste, and keep our pricing sustainable.

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Our Line of Prepared Foods