As a lifelong farmer, working in tandem with the cycles of nature is nothing new to the Jones family, including Lee. Some of these cycles are ones to anticipate with great pleasure, such as when the next season’s crops begin to emerge from the ground. Farmer Lee is also happy to see that some restaurants continue to reopen, navigating today’s unique challenges.

Before we delve into this subject, we’d like for you to imagine a head of cabbage. What does it look like?

In April 2020, we shared information about the revolutionary air purification system by Extreme Microbial Technologies that we are now using in our packing and shipping areas. At that time, we had anecdotal evidence that this system was effective against bacteria and viruses—but the validation studies hadn’t been completed yet.

“Farmer Lee Jones is a sort of agricultural Willy Wonka, growing the most rarefied produce for the country’s top restaurants . . . [and now he has] started selling boxes of produce previously destined for Michelin-starred kitchens direct to home cooks.” (Wall Street Journal, May 23, 2020)

First of all, if you’re wondering what it takes to become a three-time world and seven-time national boomerang champion, one needs to go no further than Delaware, Ohio—the home of Chet Snouffer, the only person on the planet to have accumulated all of these prestigious titles.

Read about the beautiful versatility, flavor and nutrition of our vegetables, ones regeneratively farmed with love, harvested fresh and shipped directly to you.