In 2017-2018, 6 restaurants and 12 grower/shippers participated during the 12 week program. The following specialty crops were highlighted on the tasting plates.
Fennel, Cilantro, Bok Choy, Green Cabbage, Red Cabbage, Broccoli, Heritage Blend, Veggie Noodles, Arugula, Iceberg, Green leaf, Asparagus, Spinach, Radishes, Dates, Kale, Green Onions, Broccolette, Celery, Artisan Lettuce, Artisan Romaine, Sweet Gem, Cauliflower, Celery, Romaine, Beets, Radish, Organic Cauliflower and Organic Leeks.
During the 12 week program, restaurants saw an average increase of 35% of specialty crop sales.
Thousands of people are learning more about specialty crops and their benefits through the tastings, the media surrounding the tastings, the Farm Fresh Forks cookbooks, website and social media channels. Here are just a few of the ways the specialty crop message is being spread…