VERSAILLES FARMS IS A MARKET GARDEN USING BEST PRACTICES AND REGENERATIVE GROWING METHODS. WE GROW FOR NUTRIENT DENSITY, FLAVOR AND GOOD DIGESTION. we grow WHOLESOME FRESH PRODUCE for OUR country club customers. LET FOOD BE THY MEDICINE.

Shiitake Mushrooms

Fresh served in miso soup, sautéed for a meat substitute, or with steaks, used as the basis for a kind of vegetarian dashi, and as an umami element in many steamed and simmered dishes. Dried shiitake has more umami flavor. Grown on white oak logs in the Greenwich wetlands.

Lump Charcoal

Lump charcoal from Versailles Farms is local, sustainable, and organic. It is pure charcoal. No chemicals, accelerants, binders, or fillers are added.

Fall Flow Honey

Versailles Farms' honey is produced locally in small batches from the uncultivated land in the backcountry of Greenwich and Armonk.

Hardwood Slabs

Large inventory of old-growth slabs. All harvested and seasoned on-site. Walnut, Black Cherry, White Oak, Hickory, Cedar & Maple.

Jersey Tomato

Available in August. The ‘Rutgers’ Tomato was introduced in 1934 as a flavor ideal for Campbell’s Soup Company. Discontinued in 1968 as tomatoes were being bred for transportation.  Recently reintroduced, we use best growing practices, open-air pollination and bio stimulants to deliver that delicious balance of sweet-tart flavor.

Truffle Honey

Blending local Greenwich wildflower honey with a high quality black Truffle (Tuber Borchii) from the Provence region of France, the flavor is delicately sweet with a deep earthy undertone. Traces of nut and garlic flavors also emerge. It’s the perfect marriage, the best of both essences, sweet and umami. After dinner, a few drops of truffle honey on a strong cheese is a heavenly combination you’ll never forget. Use truffle honey as a glaze on wild game or poultry to add sweet and savory notes.