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Field to Fork
25 minutes | Oct 14, 2021
Valley Pride Sales: Making a Name for Brussel Sprouts
In this episode of Field to Fork, we make our way to the northwest corner of the Pacific Northwest to the Skagit Valley, where the Skagit River flows from its origins in the Canadian Cascades through over 93,000 acres of active farmland. But farming is just one step in creating a local food system -- getting fresh produce to markets and restaurants is another essential part of the process, and it’s in this role that Valley Pride Sales has grown to become one of the largest handlers of fresh produce in Western Washington. In addition to handling sales for local family farms, Valley Pride has its own growing, packing, and cooling operations, annually farming thousands of acres of produce from the Skagit Valley, including one crop that they’re particularly proud of and famous for: brussel sprouts. (Also known as Brussels sprouts, depending on who you ask!)To learn more about Valley Pride Sales and how they’ve grown into the biggest Brussel(s) sprouts purveyor in the state, we spoke with Vice President of Sales and Marketing for Valley Pride Sales, David Clark.We’ll hear firsthand...What makes the Skagit Valley such a special place for growing produce.The unique challenges of farming in this area of Washington state.Is it Brussels Sprouts or brussel sprouts?? Hear what might be a controversial answer!How Valley Pride’s brussel sprouts are grown, harvested and distributed.How to store, cook, and enjoy these seasonal-favorite vegetables.Why Brussels sprouts grown in Washington might be some of the best in the world.And more!Thanks to our sponsors Charlie's Produce and Seattle Restaurant Week! Field to Fork is a Made With Bacon production, all rights reserved.
23 minutes | Oct 7, 2021
Farmbox Greens: Where Microgreens Take The Spotlight
In this episode of Field to Fork, we aim high for an in-depth exploration of vertical farming, a process currently underway not in a remote corner of farm country but in a very urban area of Seattle known as Sodo. Here among the warehouses and industrial parks of Sodo sits the headquarters of Farmbox Greens, an innovative operation that got its start in a residential garage. Hear the fascinating Farmbox Greens story firsthand from two of the modern-day farmers working there bringing fresh ideas to the table: Emily Blessington and Ryan Rautureau.We'll cover...The roots of Farmbox Greens that go back to a home operation in West Seattle..The unique challenges and opportunities presented by climate-controlled growing…The different varieties grown by Farmbox Greens, and how they taste...Some of the best ways to enjoy microgreens in your own cooking…And where to find Farmbox Greens in dishes being served as part of Seattle Restaurant Week, October 24 through November 6, 2021.https://www.farmboxgreens.comThanks to our sponsors Charlie's Produce and Seattle Restaurant Week! Field to Fork is a Made With Bacon production, all rights reserved.
1 minutes | Sep 30, 2021
Explore the sources of Puget Sound’s local food system in this new podcast series sponsored by Charlie's Produce and Seattle Restaurant Week.
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