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why FarmArt?

  • we split cases on almost every single produce item

  • we are constantly expanding our inventory to accommodate specific requests

  • we work directly with growers from coast to coast and local farmers

  • we ripen our products for the best, most desired taste

  • we offer free delivery 6 days a week

  • we bring the best quality product at the most competitive price

  • we provide fully-refrigerated product from the warehouse to the customer

  • we are a local, family-owned and operated business

follow us on instagram @FarmArtProduce

View fullsize The pepino melon isn't actually a melon. Nor is a pea, nor a nut. It is a fruit related to tomatoes and eggplants. But it tastes like a cucumber-melon. They're about hand-sized with a thin skin that you'll want to peel, easy to cut. #instafood #pep
View fullsize While we may not be around all that family these days, we may very well be eating like we are. Maybe we're all in need of a bit of a cleanse before the onslaught of Christmas meals? @rawjuicery has you covered with The Cleanup 2.0. A combination of f
View fullsize Squash blossoms are the male flowers of squash that'll never produce fruit, the veal of the squash world if you will. Fry them up, stuff them and fry them up. Bake them, stuff them and bake them up. It's just a matter of how many... #instafood #flow
View fullsize When you need active dry yeast, there's only one to reach for, it's gotta be @redstaryeast. It's been around for ages and has the flavor bakers love. Double check your recipes if you're trying something new to make sure you're using the right stuff.
View fullsize Grey squash is the squatter squash. While you may have seen some accidentally squatty squash at a market at some point, these are meant to be this way. Use it the same way you'd use zucchini, but there's just more junk in this squash's trunk. #insta
View fullsize Our friends to the south in Baltimore know what's up with @oldbay_seasoning. They put it in ev-er-y-thing. While Philly's gotten around to accepting Old Bay on fries, there's a whole world of fun to explore when you think about Old Bay like you do sa
View fullsize Apparently Brazilians eat more papayas than anyone else in the world. Maybe they're onto something? Maybe we can enjoy the same flavorful beauties right here and, for just a moment, transport ourselves to that beautiful place. These golden papayas ar
View fullsize The punchy flavor of herbs in little crystal form! We get our basil herb crystals from @freshoriginsmicrogreens who source fresh, potent basil leaves and combine them with cane sugar to lock in flavor and color; a sugar blanch for herbs if you will.
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