From the Ground Up

At Sub-Zero, Wolf, and Cove’s Wisconsin headquarters, the path from test kitchen to farm field is measured in footsteps, not shipping miles. On any given summer morning, the company’s corporate chefs can step outside to the property’s Harvest Haven Farm and build a menu based on what’s in season and what inspires them.

“What makes this farm really special is the immediacy of what we do; something could be harvested in the morning and on a plate in the afternoon,” says Rink DaVee, who, together with Stina Seaberg, manages the farm. “It’s a wonderful feeling as a grower to know that what we are growing is being used by talented chefs to feed someone almost immediately.”

Harvest Haven Farm has been a working farm for many years. President and CEO of Sub-Zero Group, Inc., Jim Bakke, purchased the land located at the heart of the company’s headquarters in Fitchburg, Wisconsin. The first step was to create the demonstration kitchens on the new property, which took shape as a rustic yet elegant barn finished with 150-year-old timber beams. 

The expansive space is used for cooking demonstrations, internal events, and corporate gatherings. “What’s nice is when guests find out that so much of the food is grown right outside the barn, they come outside and experience the garden,” says Seaberg.

Meet the Farmers

Seaberg, a Wisconsin native, grew up with dairy farmers on her mom’s side but, surprisingly, didn’t pursue farming until she moved to Brooklyn, New York, and worked for a large rooftop farm collaborative. “It’s kind of a funny way to do things, but I learned so much from that experience and realized how much I love working outside,” says Seaberg. “Farming on rooftops was an amazing way to experience living in New York. I learned a lot about tending to plants, and was able to connect with other growers and the people who purchased our food in a really unique and rewarding way.”

Seaberg moved home to Wisconsin and, through a mutual friend, heard that DaVee was looking for a partner at Harvest Haven Farm. She immediately threw her hat in the ring. 

DaVee has spent his career with food and farmland. Early on, he worked at restaurants that were among the first to embrace the farm-to-table movement, where he saw firsthand the powerful connection between chefs and farmers. In 1991, DaVee moved to Wisconsin and began his own independent vegetable farm, which he operated for many years.

In 2024, he joined the Sub-Zero, Wolf, and Cove team. “What we are doing at Harvest Haven Farm really feels full circle because the kitchen and the farm are so intertwined,” says DaVee.

Rooted in Soil, Grown for Chefs

Since Harvest Haven Farm had been an active farm for years, when DaVee and Seaberg arrived much of it was in good working condition. They spent the first year focused on healthy soil. “It all starts in the soil,” says Seaberg, “and by taking care of it, we can grow produce that looks and tastes delicious.”

From there, they continued growing perennials such as apples, grapes, asparagus, and raspberries, and introduced annual staples such as tomatoes, sweet corn, and potatoes. They also grow a lot of greens, including sweet potato greens and kale, and, as the weather cools, the farm produces many pumpkins and other squash. “We are constantly reevaluating what we are planting based on the needs of the chefs in the kitchen,” says DaVee.

Throughout the growing season, Sub-Zero, Wolf, and Cove corporate chefs walk the gardens with DaVee and Seaberg to assess what is ready, what they have in abundance, and what they lack, which informs the chefs’ menus. “At least once a week, the chefs take a break from the kitchen and come and walk through the fields,” says DaVee. “It’s great for us as farmers to really understand their perspective.”

The chefs’ insight encourages DaVee and Seaberg to grow a wide variety of vegetables and herbs. “We grew artichokes this year, and that was a huge success, so we will be growing more of that next year,” says Seaberg. “[The chefs] really love the kinds of hot peppers and seasoning peppers that you can’t find in a grocery store, and we also do a lot of specialty herbs, which is really fun.”

Sustainability and Quality at its Core

Like the products made by Sub-Zero, Wolf, and Cove, sustainability and quality are equally essential on the farm. When something has been fully harvested, DaVee and Seaberg are intentional about immediately planting something else—whether a new crop, a cover crop, or adding compost—so the soil is never left bare. “There is always something growing; we want to keep the land as vibrant and productive as possible,” says DaVee. “We are always feeding the soil and supporting the ecosystem.”

For both farmers, it all comes back to a simple rhythm: grow, harvest, cook, eat. “I think what grounds us the most is the continuum where healthy soil and healthy plants lead to quality produce, and that brings joy and wellness to the people we feed,” says DaVee. “Our commitment to growing healthy, quality food that nourishes people is at the heart of everything we do.”

DaVee appreciates that Sub-Zero, Wolf, and Cove make the extra effort to support an active garden that not only nourishes guests but also helps them understand why it’s so essential to grow, buy, and cook with quality. “Being a part of that bigger mission, and feeling valued in the process, is incredibly meaningful.”