Clarke Showroom & Test Kitchen is Committed to Fresh Food

Clarke, the official showroom for global kitchen appliance brands like Sub-Zero, Wolf, and Cove, has added an unusual appliance to their Milford showroom–a Leafy Green Machine from Freight Farms!

Eight weeks after the farm arrived, Clarke celebrated their first harvest. The greens are being used in every way imaginable: take-home gifts for showroom visitors, fresh produce for the showroom’s culinary team, who regularly host popular cooking demonstrations and tastings at all three New England showroom locations, and for Clarke employees to take home on a weekly basis.

I [can] think of no better way to exemplify the Sub-Zero and Wolf mission of superior food preservation and preparation than launching a year-round Freight Farm right here.
— Sean Clarke, President of Clarke
Each showroom visitor receives a gift of an individually-packaged Butter Bibb lettuce head.

Each showroom visitor receives a gift of an individually-packaged Butter Bibb lettuce head.

The addition of the LGM aligns with Clarke’s history of innovation and sustainability. Clarke has changed the appliance shopping experience with its exclusive Appliance Test Drive, where homeowners can actually cook on the appliances they’re interested in buying. Additionally, the entire Milford headquarters has been powered by 2,304 solar panels since 2011. The farm is the newest on-site feature to be powered by the panels.

Clarke choose to bring a farm to their headquarters with our farming service, Grown by Freight Farms. Clarke gets all the benefits of an on-site farm (fresh and sustainable food) without needing to worry about staffing and operating the farm themselves. Our farmer, Francesca Mazzilli, grows for exactly what the company and its culinary team want.

For the first harvest, Francesca harvested a lettuce mix, mint, parsley, thyme, Swiss chard, mixed radishes, red veined sorrel, sorbet mix viola, and arugula. Specifically, the Butter Bibb lettuce will be given to customers, while the rest of the produce is distributed between the chefs and employees.

Adding a farm to its largest showroom location speaks to the Clarke community’s needs.

As New Englanders, we crave fresh food year-round and many of our own employees can’t wait to get back into their gardens each year. Now we will have fresh produce all year round to cook with in our showrooms and share with customers and employees.
— Sean Clarke, President of Clarke

The farm’s arrival also coincides with the launch of Clarke’s “Live Deliciously” initiative. Their mission? Encourage all members of the design community and the homeowners they serve to remember that kitchens are about gathering to enjoy fresh, delicious meals.

You can learn more about this project from Clarke’s May 7th, 2019 press release.

Interested in replicating a similar farming service at your location? Contact us!


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