| In recent years, consumers’ interest in fresh, locally grown produce has been on the rise, and cases like the E.coli outbreak last year tied to a big fast food chain is compelling consumers to be even more inquisitive about the origins of their food.
“People from all ages and walks of life want to know where their food is coming from,” says Nikki Johanson, owner of Pheasant Fields Farm in Silverdale. “And they want to know not only where it comes from but how it’s grown.”
What many people pleasantly discover, as a result, is not only that buying produce from local farmers is affordable for various budgets, but that most of the farms use Earth-friendly (and human-friendly) methods. Even farmers who are not officially certified organic avoid using pesticides and other chemicals that are guaranteed to be present in produce bought at the supermarket (unless it is certified organic, although even that certification may allow for a certain degree of chemicals to be used, and the agricultural industry continuously lobbies for more relaxed standards). So buying from the local farms not only helps support the local economy, but has health benefits.
Everyone knows that greens and other veggies are good for health, but many people slack in applying that knowledge into practice. Johanson finds that those who subscribe to a CSA — community supported agriculture — are more likely to be inclined to try new vegetables. With a CSA share, of course, they don’t have much choice because it usually has standard produce for everyone, but to encourage their customers to try new territory, CSA farms often offer tips on how to use and cook those less mainstream vegetables.
A CSA, also known as crop sharing or farm sharing, is a subscription-based service that allows consumers to pay a flat fee upfront for getting a share of fresh-picked produce weekly during the CSA season, which usually lasts 20 to 30 weeks. The trouble with consumers new to the idea is they don’t realize they will only get produce that’s in season — and in May or June, that’s mostly greens, many of which they have never tried before. So Johanson and others like her educate their customers about the benefits of those several varieties of lettuce, mustard greens, kale and the like.
“The greens are extremely high in minerals and vitamins — you can’t reproduce that any other way because there is nothing better than the real thing,” she says.
Johanson’s favorite way to eat greens is by steaming them lightly, using them in stir fries or salads. She shares recipes with her customers and other useful information. The idea of eating fresh, pesticide-free, in-season produce must be rubbing off quickly: Many customers are repeat, and sign up in October for the following year instead of waiting closer to spring. Johanson, in fact, has had to put a cap on her shares: She only sells as many as she believes she can handle. For the farmer, although a CSA means guaranteed income, it also means added pressure to make sure the crops perform.
Johanson also likes to extend her education efforts to the young generation. Every year, Pheasant Fields Farm hosts summer camps, where kids discuss healthy eating, learn about the garden and green house and do hands-on activities. “My mission is to encourage people to learn how to grow their own food,” Johanson said. She is also active with the Poulsbo Farmers Market, and hopes to see an interest in chefs’ cooking demos at the market.
“I am really excited about the markets,” she said. “They are well supported by the community.”
|
