Tender Soles Farm sits on 45 acres just outside downtown Richmond, run by Kate Del Vecchio, who grew up in Whitefield, and Richard Lee, who grew up in Queens and taught in Cornell Cooperative Extension's SOAR program before coming to Maine. They started out farming with draft horses to cut fossil fuel use and later shifted to a no-till organic system better suited to their clay soils.

The farm is MOFGA-certified organic, growing a broad range of vegetables and herbs from tomatoes and peppers to kale, beets, and potatoes, plus edible flowers and spring seedlings. They ferment their own kimchi, sauerkraut, and takuan, and carry eggs, maple syrup, cheese, and yogurt from neighboring farms.

Vegetables

• Basil
• Beets
• Carrots
• Celery
• Cabbage
• Chives
• Cucumbers
• Dill
• Echinacea
• Eggplant
• Flowers (edible)
• Garlic
• String Beans
• Gourds
• Kale (curly)
• Kale (Lacinato)
• Kale (Red Russian)
• Lettuces
• Leeks
• Lovage
• Mache
• Mint
• Onions
• Oregano
• Parsnips
• Peppers (hot)
• Potatoes
• Squash and Pumpkins
• Sage
• Thyme
• Tomatoes
• Zucchini
• Watermelon Radish

Fruit

• Fruit
• Berries

Dairy

• Cheese
• Yogurt

Eggs

• Eggs

Pantry/Other

• Kimchi
• Sauerkraut
• Takuan
• Maple syrup
• Ferments