The Community Farm Kitchen
The Community Farm Kitchen is a program that works together with the Community Farm of Ann Arbor to provide your family with the freshest, most local food possible in the most convenient manner. Here's how it works:

Members of the Community Farm Kitchen are members of the Community Farm of Ann Arbor. Farm members pay at the beginning of the season for a share of each week's harvest at the farm. The Community Farm Kitchen Staff collect the Kitchen Members' vegetables at the farm each week and prepare, (wash, refrigerate, cook, can, and/or freeze) the vegetables to create dishes which can be finished and served with a minimum of preparation at your home.

Rather than receiving their share of the harvest in the form of raw vegetables, Farm Kitchen members come to our kitchen in Ann Arbor to collect their share in the form of ready-to-go preserved vegetables and delicious home-cooked meals from the Community Farm Kitchen Staff.

Each Community Farm Kitchen dish comes in a tub carefully labeled with ingredients, storage information, and serving suggestions. This makes CFK dishes (which include ready-made green salads almost every week) especially convenient for lunches at work. Each week's menu is posted on the CFK's Weekly Menu Blog.

About Us

My name is Mary Wessel Walker, and I'm the person behind the Community Farm Kitchen. I graduated from Bryn Mawr College near Philadelphia in 2006 with a degree in Philosophy. I grew up eating home-cooked food from the Community Farm of Ann Arbor and have been an apprentice there for three seasons. I've worked in the kitchen at Pendle Hill, a Quaker center near Philadelphia, and in Bryn Mawr College's Dining Services. You can reach me at info@communityfarmkitchen.com.