Farmer and Food Preserver
Charles Adame-Winningham started Field & Larder to grow and sell good, clean food with a focus on selecting varieties that appeal to people with a passion for cooking, eating seasonal food, and preservation. Charles takes his inspiration from bakers, foragers, cheesemakers, fermentation labs, natural wine makers, and anyone who looks at themselves as a food artisan.
His passion for farming took hold while working in the kitchen at Chez Panisse restaurant in Berkeley, CA as he watched all of the seasonal produce and foraged foods arrive in the kitchen. There he got to know many of the farmers who delivered amazing produce to the restaurant.
After learning the basics of small-scale, organic vegetable production on a farm outside Austin, TX, Charles moved to NYC. There he spent 3 years managing a hydroponic garden, working as a food buyer, and preparing herb garnishes in the kitchen at the 2-star Michelin restaurant Atera. His experience at Atera taught him about the value of growing unique crops for customers who are looking for unique foods and exceptional flavors. Charles learned every day about the specific varieties, harvesting techniques, and quality standards that are necessary to produce food that consistently looks and tastes amazing.
In 2016, Charles left New York City and moved out to the Hudson Valley. He wanted to learn the farming and business skills needed to start his own farming business in the northeast. At Obercreek Farm, Charles managed a farm with a CSA, an on-site farmstand, wholesale accounts with local natural food stores, and a farmers’ market stand in Brooklyn. He learned a great deal about the economic challenges of making a small commercial farming business profitable.