Prosser Farm

About Prosser Farm

In 2006, Tom Douglas and his wife and business partner, Jackie Cross, bought a house with a little acreage in Prosser, Washington, in the lower Yakima Valley. They converted 3 of the 20 acres into a vegetable garden, and the dream of a truly farm to table experience began to take shape.

On average, 2,400 pounds of produce a week is trucked in from the farm for distribution to all the Tom Douglas Restaurants. Prosser Farm represents a commitment to narrowing the gap between the land, its producers, and the restaurants, all the while continuing to educate our chefs about the effort dedicated to creating the best—from seed to table. Let's eat!