Trade the spot market for buyers who show up.
Selling week to week is a grind. Sage connects you to kitchens near you, agrees a fair price up front, and runs the chef relationship and the logistics. You get committed, recurring demand. You grow. We handle the rest.
No fee to join Prices set up front Paid weekly
Sage matches your crops to kitchens
Steady demand. Fair prices. Less hassle.
The spot market pays you to gamble. We pay you to grow. Here is what changes when a kitchen commits to your crop for a season.
Committed volume
Kitchens sign on for the season, not the day. You know what they want and when, weeks ahead of harvest.
Prices set up front
We agree a fair price before the first crop goes in the ground. It holds for the season. No haggling at the tailgate.
Pay on a schedule
Sage invoices the restaurant and pays you on a fixed day. The money lands every week. No chasing checks.
We run the relationship
Sage manages the chefs, the orders, and the route. One point of contact covers every kitchen you supply.
Plant to real orders
Grow against demand you can count on. Less guessing in spring. Less waste in the field come harvest.
No marketing, no chasing
Stop building a booth, a website, and a wholesale list. We bring the buyers. You stay in the field.
Flat committed demand beats the spot market.
Selling week to week means good weeks and weeks you dump crops. A standing order is a line you can plan a whole season around.
Selling on the spot market
Guessing what sells. Some weeks you dump crops.
With CropConnect
Committed orders, week after week. You plant to real demand.
Three steps, then you grow.
You tell Sage what comes off your land. Sage does the matchmaking and the management.
Tell Sage what you grow
Your crops, your acreage, your season. Sage learns what you can supply and when.
Sage matches you to kitchens
Sage finds restaurants that want your crops and sets fair terms with you up front.
You harvest. Sage handles the rest.
You fill the orders. Sage runs the trucks, the schedule, and the chef relationship.
- 01
Tell us what you grow
Your crops, your acreage, your season, and how much you can supply each week. A short call covers it.
- 02
We match you to nearby kitchens
Sage finds restaurants close to you that want exactly what you grow, then sizes the order to your capacity.
- 03
We set a standing seasonal agreement
One simple deal per crop at a price you both agree on. It runs the whole season and renews when it ends.
- 04
You harvest for weekly pickups
Pick to a fixed weekly order. Sage runs the route and the cold chain. You pack it and it goes.
- 05
You get paid on schedule
We invoice the kitchens and pay you on a set day, every week, with no follow-up and no late checks.
Get paid on a schedule, not a maybe.
Terms are set before the first harvest. Sage handles the invoicing with the restaurant, so the cash reaches you on time without a single phone call.
- Prices agreed up front for the season
- One point of contact for every kitchen
- No late checks, no awkward follow-ups
Pay you can set a clock by
Week 1
Delivery confirmed
Week 2
Paid on schedule
Week 3
Paid on schedule
Week 4
Paid on schedule
Built for local growers.
You do not need scale or a sales team. You need good crops and the will to fill a steady order. Here is the fit.
Small and mid-size local growers
Family farms, market gardens, and orchards within delivery range of a town with restaurants. If you sell at a market today, you fit.
Steady, honest quality
You grow well and you grade fairly. Chefs come back for the crop you said you would send, week after week.
Food-safety basics covered
Clean handling, safe wash and storage, and the records a kitchen expects. If you need help getting there, we point the way.
Less selling. More growing.
$0
to join
No fee to list what you grow with Sage.
0
point of contact
Sage manages every kitchen for you.
0%
of the food price is yours
Restaurants fund your crops at cost. No cut taken from you.
Straight answers for farms.
How do I get paid, and when?
Sage invoices the restaurant for you and pays you on a fixed day each week. Terms are set before the first harvest, so the amount is never a surprise and you never chase a check.
Who handles delivery?
We do. Sage plans the route, sets a fixed pickup day, and runs the cold chain to the kitchen. You pack the order. We move it.
What if my crop comes up short?
Tell us early. We adjust the order and lean on a backup grower to cover the gap for the kitchen. An honest short week does not cost you the account.
Is there a fee to join?
No. Listing what you grow with Sage is free. The restaurant pays the service fee. You keep the full price of your food.
Do I keep my other accounts?
Yes. Sell at the market, run your CSA, keep your wholesale buyers. Sage fills the committed volume you set aside for us and nothing more.
Can I set my own prices?
You agree the price with us before the season starts. We bring the kitchen demand and a fair number to the table. Nothing gets locked in without your yes.
Grow for buyers who show up.
Tell Sage what you grow. It finds the kitchens, sets the terms, and keeps the orders coming.
No fee to join Fair terms up front Kitchens near you