Farm to Fork

Last week, our Sustainable Agriculture class was assigned to make a recipe or product from ingredients harvested on the farm. There are two recipes due by the end of the semester, each assignment must include a produce list (your ingredients found on the farm), other ingredients, procedures, and photos of your creation.

As we are entering the Autumn harvest, the farm had an abundance of produce available to us including fresh basil, catnip, lavender, squash, green and red tomatoes, raspberries and strawberries.

This assignment will be useful to our understanding of the seasonal harvest, and choosing organically/ locally sourced sourced foods sustainably. Integrating ingredients depending on their harvest can save us money. Buying food at its peak of supply costs less to farmers to harvest and get into grocery stores. Another plus of purchasing food in season is the food is grown closer to you, limiting the amount of time it can spoil (in flavor and health benefits) on its trip.

By Sophia Comins