Green Top Farms was founded in 2014 by a fifth-generation farmer-turned-NYC public school teacher looking to connect local farms with urban communities. Though this initial vision took the shape of growing microgreens in a bedroom closet, we have evolved to serve healthy, prepared meals using local ingredients in New York City schools, offices, community centers, and anywhere else people are hungry.
We are operated by a small group of folks building a new kind of food system, one that supports local supply chains, sustainable practices, and better wages for food workers.
Through our work, we serve as a direct link for over 85 small farms and local food producers across the tri-state area to consumers in New York City.
The Green Top kitchen is led by Chief Culinary Officer, Anup Joshi, who was recently named "40 under 40" by the NYC Food Policy center and appointed to NYC's Chefs' Council by the Mayor. Previously he was the CDC at Tertulia, named to Zagat's '30 Under 30', and a Chopped Champion. Our staff of industry veterns is managed by Executive Chef, Wendy Toribio, and Director of Food Safety, Eric Sienna to produce an ever evolving list of menus and concepts that span cuisines and style.
They largely rely on what our region’s farms are producing and look for ways to increase the nutritional value of those ingredients at every corner: serving them raw, including the skin, pre-soaking, fermenting, or using traditional spice combinations that have been passed down over thousands of years. Extra milk becomes yogurt or maybe a lemon curd. Carrots are washed but not peeled, same with winter squashes before roasting, and those nutrients get passed down to our customers. Any vegetable scraps we do produce are cooked off into broths for our saucier to work with.
The Green Top kitchen is led by Chief Culinary Officer, Anup Joshi, who was recently named "40 under 40" by the NYC Food Policy center and appointed to NYC's Chefs' Council by the Mayor. Previously he was the CDC at Tertulia, named to Zagat's '30 Under 30', and a Chopped Champion. Our staff of industry veterns is managed by Executive Chef, Wendy Toribio, and Director of Food Safety, Eric Sienna to produce an ever evolving list of menus and concepts that span cuisines and style.
They largely rely on what our region’s farms are producing and look for ways to increase the nutritional value of those ingredients at every corner: serving them raw, including the skin, pre-soaking, fermenting, or using traditional spice combinations that have been passed down over thousands of years. Extra milk becomes yogurt or maybe a lemon curd. Carrots are washed but not peeled, same with winter squashes before roasting, and those nutrients get passed down to our customers. Any vegetable scraps we do produce are cooked off into broths for our saucier to work with.
From drop-off catering to full food & beverage services, we partner with some of the most progressive minded firms and institutions in New York City to produce events and programs that will fit your needs and budget. Client feedback is baked into our systems and a constant influence on how we move.
We're proud to say our partners include World Central Kitchen, New York Common Pantry, and a whole patchwork of community-based organizations on the front lines of food insecurity in our city and beyond. We also offer produce and meal programs for our city's kids, from pre-k through high school.
From drop-off catering to full food & beverage services, we partner with some of the most progressive minded firms and institutions in New York City to produce events and programs that will fit your needs and budget. Client feedback is baked into our systems and a constant influence on how we move.
We're proud to say our partners include World Central Kitchen, New York Common Pantry, and a whole patchwork of community-based organizations on the front lines of food insecurity in our city and beyond. We also offer produce and meal programs for our city's kids, from pre-k through high school.
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