Most shoppers and food manufacturers don’t buy produce from a farm field; they need veggies that have been washed, sorted, and prepped to consume. In Indiana, crops like tomatoes, pumpkins, and melons thrive, in part, because of strong middle-supply-chain processes that ready them for wholesale markets. Whether in ketchup or toothpaste, you’ve probably consumed an Indiana-grown vegetable without even knowing it. At Wild Pansy Farm, Ann and Sean are working to expand this processing capacity to include garlic and cherry tomatoes.
We’ve spent three years asking regional food manufacturers exactly what they need to buy locally. Now, backed by the Organic Market Development Grant, we’re building a specialized food hub to handle that processing. As we install our equipment this spring, we’re launching two initiatives. For our ‘Simply Indiana’ campaign, we’re helping deliver cherry tomatoes for National Farm to School Month this October. Meanwhile, we are also providing pre-popped garlic seed to farmers so we can scale up our regional supply to process in 2027.
By bridging the gap between the field and the co-packer, we’re making it easier than ever for Hoosier institutions to put local food on the menu. We invite you to join us in strengthening Indiana’s food system—one clove and cherry tomato at a time.
Feel free to contact us at WildPansyFarm.com
Ann with garlic scapes, May 2024 (Photo by Sean Cox).
Sean with newly delivered garlic popping and peeling machinery, March 2026 (Photo by Sean Cox).