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Raleigh City Farm Celebrates 15 Years

Raleigh City Farm Celebrates 15 Years

by | Mar 27, 2026 | April 2026, Buzz

Now in its 15th year, Raleigh City Farm proves impact can take root—literally.

Growing, growing… and still going strong. DTR nonprofit Raleigh City Farm is feting 15 years this month, marking a milestone in its mission to connect and nourish the community through regenerative agriculture. 

What began as a field-to-fork dream on a vacant lot has since flourished into a 2.7-acre urban farm recognized for its environmental stewardship and commitment to access. Guided by values of nutrition, integrity, solidarity and resilience, the nonprofit’s Farmshare and Pay-What-You Can Farmstand programs have thrown tens of thousands of pounds of produce at food insecurity—with ~95% of its harvest made affordable and accessible. 

Raleigh City Farm crops
Photo by Cameron Yee Photography

And it’s not just crops taking root. From cultivating all-age volunteer farm days and workshops to tours and training programs, Raleigh City Farm is sowing seeds for future farmers—and 50 aspiring growers have already graduated from its internship program.

“Our work reflects the belief that growing food grows community,” says RCF Executive Director Lisa Grele Barrie. “We are deeply grateful to the volunteers, partners, donors and neighbors who have helped us dig where we live and build a healthier, more equitable food system for all.” 

Fifteen years in, the harvest is bigger than the produce—it’s people. raleighcityfarm.org 

Tomato, Tomahto

Tomato, Tomahto

by | Jun 30, 2022 | Eat, July 2022/August 2022

Experience peak summer produce at chef Sean Fowler’s Tomato Dinner this summer.

Mandolin chef/owner Sean Fowler is bringing the concept of “farm to table” to a whole new level with his Tomato Dinner on Aug. 14 and 15. The menu will focus on—you guessed it—peak summer tomatoes, which Fowler grows a variety of on his own Mandolin Farm. Taste the season’s bounty through several courses, including a sungold tarte tatin with whipped mozzarella, basil gel and herbs; grilled quail with dirty rice, okra and tomato gastrique; and, for dessert, a tomato hibiscus sorbet—each course served with wine pairings to boot (!).

Here, Fowler shares his recipe for pickled cherry tomatoes, which you can—and should—add to everything this summer, from salads to toast to grilled meat and seafood. mandolinraleigh.com

Pickled Cherry Tomatoes

INGREDIENTS

  • 1 qt. cherry tomatoes
  • 2 cloves garlic
  • 1/2 tsp. black pepper
  • 1 sprig of basil
  • 1 sprig of rosemary
  • 1 pint white balsamic
  • 1 pint of water
  • 2 Tbsp. salt
  • 2 Tbsp. sugar

DIRECTIONS

Poke holes in each of the cherry tomatoes and place them in a quart-size pickle jar with the herbs. Bring all other ingredients to a boil. Pour the liquid over the tomatoes and seal the jar. Keep refrigerated for up to 12 months to enjoy your summer harvest year-round.