What started as Eva’s backyard family garden in 1972 has developed into a certified organic farm specializing in culinary herbs, greens, flowers, and wild foraged goods. Most of the produce is bought by Boston area chefs and Whole Foods. Deliveries from Eva's Garden may also include produce, eggs, and honey from other nearby farms.
Eva is exploring the microbes that make growing and eating healthier for humans and their planet. She experiments with wild edibles and parts of plants that are not well known. In 2014, she became the first farmer to receive Wellesley College's prestigious Alumnae Achievement Award. Eva’s Garden is the subject of a book called Wild Flavors written by Chef Didi Emmons. It is available at many libraries, book stores, and online.
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