We bring small-farm produce grown in India’s rich monsoon soils—ripe mangoes, leafy greens, and bright chilies—picked at dawn and handled with respect.
Every crate we curate follows a simple promise: traceable origins, responsible irrigation, and harvest-day packing. Sun & Soil celebrates biodiversity and regional varieties, so your kitchen meets the rhythms of the land—season after season.
Slide through quick tastings that show how soil, water, and harvest time shape flavor. Every card is a tiny field note — straight from Indian farms.
Chilies grown under steady showers carry a fragrant burn rather than blunt fire — ideal for tempering.
Picked at dawn while pods are tender; drip irrigation keeps texture crisp when flash-sautéed.
Misted leaves hold volatile notes — peppery, grassy, sweet — perfect for a five-minute stir-fry.
Laterite soils lend a saffron-like perfume; pick-day packing keeps that glow intact.
India’s terroirs are encyclopedias: black cotton soils, alluvial fans, laterite plateaus. Here’s how they write flavor into everyday produce.
Heavy with clay and minerals, this soil slows water like a patient cook. Okra and pigeon pea thrive, building plush textures and subtle nuttiness. Farmers time tilling between wet and dry to preserve crumb structure — a craft passed across monsoons.
Field journal: texture as technique →
Sand, silt, and fine organics make a forgiving bed for greens. Quick drainage, quick growth, quick sweetness — that’s why salad mixes from these belts taste lively even with light dressing.
Field journal: speed of sweetness →
Iron-rich and porous, laterite stresses fruit just enough to condense aroma. That distinct Alphonso perfume? It starts here, in rust-red crumbs warmed by coastal sun.
Field journal: aroma under stress →We rotate varieties with the sky. Use this quick wheel to plan plates that match the season — ripe, resilient, and responsible.
A short route, carefully done: dawn picking, quick wash, cold transit. Traceable lots keep flavors honest and losses low.
Picked cool to lock texture. Batches are labeled by plot and row so ripeness stays consistent.
Well water removes field dust; soft brushes protect skins. Anything bruised becomes farm meal, not waste.
Insulated vans and breathable crates keep produce calm. Arrival logs match lot numbers for full traceability.
A moving belt of jarred staples—bright turmeric, toasty cumin, and a home masala—pairs naturally with fresh greens and gourds.
We keep a tiny ledger of standout nutrients. Think of it as a compass, not a clinic.
Match fresh produce with pantry sparks. Three quick pairings that keep weeknights bright and grounded.
Micro-zest + rock salt wakes up greens without extra heat. Try on amaranth.
Yogurt, grated cucumber, cumin. Cool counterpoint to chilies and gourds.
Short portraits and field notes from growers we work with across regions.
I switch rows every two years and rest a patch with legumes. The soil thanks you with quieter pests and sweeter okra.
We rinse with low-pressure sprayers. It saves skins, saves water, and the crates arrive calmer.
Laterite heat is a teacher. Shade nets at noon keep fruit fragrant without pushing it too fast.
Drag the handle to compare a dry bed vs. drip lines on the same patch.
Two simple tracks depending on how soon you’ll cook.
Two slow staples that pair with fresh crates.
Workshops, field walks, and pop-up tastings that connect kitchens with farms. Pick a month to filter.
A field morning on drip timing, low-pressure rinsing, and crate prep. You’ll leave with notes and a seed pack.
Quick sautés with citrus salt, raita pairings, and a pantry corner for spice blends you can try at home.
How we consolidate village pickups, log leaks after storms, and keep packaging truly reusable.
Lemon pickle basics with shade-drying tips. Bring a small clean jar; we’ll start a batch together.
Whether you're hosting a gathering, curating a space, or just want to say hello — we’re here. Leave us a note and we’ll reply with care and clarity.
