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WHAT we do and HOW we do it.

As a small specialty farm and food hub exclusively for local restaurants, we strive to be the best at what we do.

Most farms in the U.S. are either:

  • large, commodity-based monoculture operations, for which specialization tends to enable lower costs; or

  • small farms that serve at least two or three customer segments with a variety of seasonal products. This is done to reduce risk and maintain consistent revenue from a diverse customer base and typically ranges across retail, farmers markets, food service, and CSA’s.

Unlike others, Karma Farm focuses on and is dedicated to one market: food service.


Our customers are high-end restaurants and bakeries that appreciate and emphasize the use of high quality, locally produced, ingredients.

51 weeks a year we serve an average of 55 customers in the Baltimore and DC areas, including 14 with Michelin stars. Most of our clients buy from us every week.


At Karma Farm, we grow and locally source a wide variety of vegetables, fruits, herbs, edible flowers, and other garnishes. We select varieties that not only have a high yield but provide the best flavor and appearance – flavor being the preeminent characteristic. We also will attempt to grow hard-to-find items upon request.


The Karma.Farm team

Jon. Owner, delivery boy, and adviser to the firm

Jackie. Production Manager

Aidan. Jack of all trades and master of some

Join the team! Employment opportunities.

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