Golden hour over a Midwest farm — the landscape that inspired Iron & Acre
Our Story

We Were Tired of
Hunting for Real Food.

So we went directly to the farms. One year in, and we haven't looked back.

Where It Started

Every Saturday,
Another Errand.

It started the way most things do — with dinner. Pete and Stacy had been cooking seriously for years, and the more they learned about food, the harder it became to shop for it. Real grass-fed beef was at one place. Pastured eggs were at another. The good cheese was only at the farmers market, which closed at noon. The sourdough you actually wanted was sold out by 10am.

They were spending Saturday mornings driving from store to store, farm stand to specialty shop, trying to piece together a single week of groceries. And they weren't even getting everything they wanted — they were getting whatever was left.

Grass-fed cattle on open pasture
"The problem wasn't that people didn't care where their food came from. The problem was that getting it required a part-time job."
— Pete, Co-Founder
Fresh pasture-raised eggs
The Idea

What If the Farm
Came to You?

They started calling farms directly. Not distributors. Not brokers. The actual farmers. They drove out to meet them, walked the fields, tasted the products. And they found something remarkable: these farms were producing extraordinary food, and most of it never made it to a store shelf. It went to restaurants, or it sat unsold, or it got absorbed into the commodity market at a fraction of its value.

Iron & Acre was built to close that gap. We aggregate orders from families across the North Shore, go directly to the farms, and deliver it to your door on a bi-weekly schedule. No warehouse. No middleman. No compromise on sourcing.

One Year In

How We Got Here

MAY
May 2025 — Year One Begins
First Delivery
We delivered to 12 families on the North Shore out of the back of a truck. Every item was hand-packed that morning. We were terrified and thrilled in equal measure.
JUL
Summer 2025
50 Farms, 50 Conversations
We spent the summer visiting farms across Illinois and Wisconsin — meeting the families, learning their practices, and building the network that now supplies your bag. Every farm we carry is one we've visited in person.
OCT
Fall 2025
100 Families
Word spread faster than we expected. By October we were delivering to over 100 families bi-weekly, and we added seafood from Sitka Seafood Market in Alaska — the only exception to our Midwest-only rule, because the quality is unmatched.
MAY
May 2026 — One Year
Still Just Getting Started
120+ farm partners. 500+ meals delivered every two weeks. 4.9 stars across 71 reviews. And the same commitment we started with: real food, real farms, real close.
What We Stand For

Three Rules We
Don't Break.

🌿
No Chemicals. Ever.
Every farm in our network uses regenerative, organic, or humane practices. We visit every farm before we carry their products. If we wouldn't eat it ourselves, it doesn't go in your bag.
🤝
We Know Every Farmer By Name.
We don't buy through distributors or brokers. We work directly with the farms, which means better prices for them, better quality for you, and a supply chain we can actually vouch for.
📦
Packed Fresh, Delivered Bi-Weekly.
Your order is packed by hand the morning of delivery — never sitting in a warehouse. We deliver on a bi-weekly schedule so you always have what you need without the waste of weekly over-ordering.
Pete and Stacy at a farm visit
The Founders

Pete & Stacy.
North Shore Locals.

We're not food industry veterans. We're home cooks who got frustrated and decided to do something about it. We live on the North Shore, we cook for our family, and we built Iron & Acre because we wanted this service to exist for ourselves.

No investors. No warehouse in New Jersey. No algorithm deciding what goes in your bag. Just two people who believe that the best food in the world is growing an hour from your house — and that you shouldn't have to drive to five different places to get it.

Ready to Cook
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