Chef’s Seek Out Personal Farmers to Supply Fresh Fruits, Vegetables

It used to be that farmers would solicit restaurants to use their fresh fruits and vegetables. Today, more and more restaurants are seeking out local farmers to not only provide everyday vegetables, but plant and grow specialty items like cardoons and spigarelli. Yet, according to Jim Barber, state executive director of the Farm Service Agency in New York and owner of Barber Farms, smaller farms may benefit from selling in a farmers market for immediate cash than extending restaurants credit for 30 days. (The New York Times) Read more.