What It Takes to Produce Great Vegetables
Website: Gales Meadow Farm
Fresh vegetables produced by conscious, hands-on farming practices are tastier and more nutritious than fresh vegetables produced by industrial farming practices. In this talk, I will get into detail on the specific differences in practices, from the choice of seed to how the vegetables are harvested and cared for after harvest, and how the choices we make in our farming practices make a difference in the quality of the vegetables. I'll also give a few suggestions on how you can maintain that quality in your own kitchen.
Anne Berblinger and her husband Rene’ began farming in the Gales Creek Valley in western Washington County, Oregon in 1999. Gales Meadow Farm produces more than 300 varieties of vegetables and herbs, including many heirloom varieties. The farm employs up to seven full and part-time workers, several of whom are aspiring farmers. They market directly to consumers through the Hollywood Farmers Market in Northeast Portland, the Cannon Beach Farmers Market, and the Hillsdale Farmers Market; and through sales to several fine chefs. Early in the season, they sell starts of almost 100 varieties of vegetables and herbs to market customers and growers.
Anne is integrally involved in the fresh, local, seasonal food industry cluster in the Portland region through the Farmer-Chef Connection, Oregon Tilth, Slow Food Portland, Friends of Family Farmers, and the farmers market community. She serves on advisory committees for Friends of Family Farmers and Adelante Agricultura. She recently finished serving a term on the board of the Hollywood Farmers Market, and she continues to serve on the HFM Vendor Committee. She had taught classes in vegetable varieties, seed selection, harvest techniques, and post-harvest handling. Anne will be teaching a class on Organic Farming and the Food System at Pacific University in the upcoming fall and spring semesters.