Houston's Original Community Supported Agriculture Farm

Since 2004, Our family has been serving Houston righteous food with no compromise. Our CSA Program is a direct connection to your farmers. By purchasing 100% local and direct from the farmers, with no middle man, Members are guaranteed the freshest and most affordable supply of local food available. Local Food is empowering and changing the way we eat while assuring the future of local food by supporting the farmers who grow it. Join us for a bountiful 2013 season and experience the difference as we rebuild local agriculture.

Yours in the Local Harvest,
Farmer Brad & Jenny Stufflebeam

Sign-up before Jan. 31st and SAVE $15
Use Code: 2013CSA
Join & Save Now! CLICK HERE >>


Pediatrics Association Continues To Lose Credibility

In response to the news article, Pediatricians offer first report on organic foods; I have to comment on how misleading and narrow sighted this report was. While claiming that “organic foods” are not safer or more nutritious then conventionally grown foods, the report admits that “Theoretically, there could be negative effects, especially in young children with growing brains,” and concluding that “organic” fruits and vegetables can reduce pesticide exposure then goes on to admit that no long-term controlled studies have ever been done to study the nutritional differences between the two.
Basically, this was another hit piece based on junk science with the intention of telling people they are unnecessarily concerned about our current industrial food system. The growing “organic” industry is proof that families are concerned about the safety of our food supply, and with the increase of child obesity, diabetes, cancer and many psychological disorders, their concern is well justified.
When it comes down to it, “organic” and conventional food faces the same issues when it comes to freshness. Common sense tells us that local and fresh food will be far superior in nutrition as compared to those that travel 1500+ miles with weeks of refrigeration.
Families who are most concerned about the quality and nutrient density of their food should look at buying from local producers. It’s not only healthier for our families, it’s healthier for our local economy and our local environment. Basically, we need more people working the land and we need to spend more of our food dollars investing in our own local community. Worst case scenario: we eat well.


How to use your winter squash

Here is a good overview on how to use your winter squash, i.e. acorn, butternut, and delicata.


Winter Squash: How To Cook It

Winter squash (aside from being beautiful centerpieces) are some of healthiest and delicious vegetables to grace your dinner table.
If you've never handled one of those thick-skinned winter squashes before, the idea of actually cooking with it can be a little intimidating. Many recipes call for pre-cooked squash. Learn how to make the most of the creamy flesh of winter squash.

Baking Method

Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until easily pierced with a fork.

Roasting Method

Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.
Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use during the holidays; it'll cut down on some of the cooking crunch come November and December!

Boiling Method

Cut the squash in half and discard the seeds. Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then purée the flesh in a food processor or mash. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.


Cut the squash in half and discard seeds. Microwave on high for seven minutes per pound.

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Spiced Butternut Squash Soup

And another butternut squash soup recipe...

Spiced Butternut Squash Soup
recipe image
Rated: rating
Submitted By: LuvMyFamily
Photo By: SunnyByrd
Prep Time: 45 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 8
"My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup."
3 pounds butternut squash, halved and
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)
1. Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
2. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
3. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 7/1/2012

Butternut Squash Apple Soup

Here is a great butternut squash soup recipe with apples...


French Onion Soup

Here is one way our family is using our onions...


French Onion Soup


  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere


Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.

Almond Chicken Stir Fry with Eggplant

Also from our local member, Paula...
Here is the other recipe that I forgot to tell you about before.  I actually made this up a few years ago using broccoli alone.  I have made it with swiss chard and broccoli as well.
I have also used cashew butter to make this.  I think I prefer it with almond butter the most. I make my own almond butter for this now too.
Hope you like.
Almond Chicken Stir Fry

½ cup coconut oil
1 large onion cut into wedges
2 large stalks of celery cut into slices at an angle
3-4 cloves of garlic minced or crushed
1/2 cup Braggs Amino Acids or Soy Sauce
1/2 to 1 pound hormone and antibiotic free chicken , diced into medium sized pieces
2 Japanese eggplants, sliced
1 large yellow squash (or 2 small), sliced and halved
1 large zucchini (or 2 small), sliced and halved
2 large carrots sliced very thin or shoestringed
1/2 cup almond butter (crunchy or smooth)
Red Pepper flakes to taste (I like it really spicy!)
Vegetable or chicken broth (if needed to thin sauce)

In a large wok, place coconut oil, and heat on high for about 2 minutes.  Lower heat to medium-high, toss in chicken and stir fry for 5 minutes.  Add soy sauce and let cook for another 4 minutes.  Add onions, carrots, celery and garlic and stir.  Continue stirring occasionally for about 3 minutes.  Add squash, zucchini and eggplant and continue stir frying for another 3-5 minutes until veggies are beginning to get tender.  Add almond butter and stir it into dish.  Add Braggs, soy sauce or broth as needed so that sauce is not pasty.  Add pepper flakes and cook for another 5 minutes on medium heat.

Serve over brown jasmine rice.

Eggplant Curry

Here is a recipe our local member, Paula shared.  YUMMM!!


Baingan Bharta (Eggplant Curry) Recipe

Baingan Bharta (Eggplant Curry)

By: Yakuta 
"This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice."


  • 1 large eggplant
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curry powder
  • 1 tomato, diced
  • 1/2 cup plain yogurt
  • 1 fresh jalapeno chile pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.


Beets and Swiss Chard

Anna, from Cypress shared this with us this week...

This season is the first time that my family has ever had beets, so we were a little apprehensive at first. But I used this recipe from Jamie Oliver (via the food network) and we eat them like candy now. This works out perfectly this week since we also have carrots in our shares! Instead of mixing the carrots and beets separately and trying to separate them in the baking dish or use two separate dishes (who needs more dishes to wash?), I just mixed everything together and baked; it came out delicious and caramelized. Here's the link: http://www.foodnetwork.com/recipes/jamie-oliver/roasted-carrots-and-beets-with-the-juiciest-pork-chops-recipe/index.html

I've had a lot of my family rave over how I usually use the swiss chard so I figured I'd share that recipe. I saute the swiss chard with 1 large onion (or 2 of the smaller ones that we've been getting in our shares) and 1 head of garlic until wilted, and then add it to 15 oz of ricotta cheese, 1 cup of mozzarella cheese, 1 cup of peas, and 1 cup of Parmesan cheese in a food processor. Mix it up until finely processed and then spoon into large pasta shells or pipe into manicotti (both prepared according to the directions on the box), cover with marinara, and bake for 35 minutes at 350 F.

However I found another recipe for the swiss chard just in time for mother's day! It's a quiche that I can't wait to try, here's the link: http://www.cookingchanneltv.com/recipes/savoury-swiss-chard-tart-recipe/index.html

Hope these help or at least inspire!

Thank you, Anna!!!


Collard Green muffins


"Closely related to the beet muffins, I made a collard greens cake yesterday. If you google it's a prize-winning recipe from a woman in North Carolina.  It's similar in texture to a carrot cake and one bunch of your collards would be enough for half a recipe. It makes a 3 layer cake but I used a bundt pan and a small loaf pan. 

I'm 38 weeks pregnant and have been using up a lot of things in baked goods. Adding kale to blueberry muffins and trying out a turnip lemon muffin/bread recipe i found but instead using one of the last grapefruits from our backyard trees. Kids gobbled them up!

Looking forward to my first summer membership!"


Chocolate Beet Muffins


"For those members with a beet aversion- there's nothing a little chocolate won't fix!

Chocolate "Dirt" Muffins
2 1/2 cups beets, pureed
1/2 cup water or reserved beet juice (if you boil instead of roasting)
1 1/2 cups rapadura
3 eggs
1 tsp vanilla
1 1/2 cups whole wheat flour
3/4 cup fair trade cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup fair trade chocolate chips
1/2 cup chopped walnuts
Preheat Oven to 350º. Line muffin tins with paper or grease them. In a large bowl, combine beet puree, beet juice or water, sugar, eggs, and vanilla. In a separate bowl combine flour, cocoa powder, baking soda and salt. Add the beet mixture, chocolate chips and nuts to the flour mixture.
The batter will be maroon in color but the cooked product will be dark fudgey brown. Fill muffin tins ¾ full and bake 30-35 minutes or until a toothpick comes out clean. Makes two dozen. You may use 2 loaf pans as an alternative and make sweet bread instead of muffins.



Baked Cabbage and Roasted Beets


"This is our first season with y'all, and I am so happy with the produce.  Like many other new people, I have had to be creative in presenting some of the food.  Below are the links to a few recipes I've used.  

We appreciate all of your family's efforts! 

For cabbage (it isn't just for cole-slaw, apparently):  

Colcannon Bake Recipe - Allrecipes.com

For Beets:  
My beet-hating family ate them all, and went back for more.  Instead of olive oil, I used bacon grease (because bacon makes everything better).  I also served the greens and beets separately, to make them seem unrelated.  

Roasted Beets and Sauteed Beet Greens Recipe - Allrecipes.com

Kale and collard greens work well with peaches in smoothies.  "



April 26th - Texas Artisan Cheese & Wine

Meet your farmer!  Farmer Brad and Jenny invite you to a HOMEsweetFARM Gathering at the Houston Dairymaids Warehouse, Thursday April 26th @ 6:30pm.

The New State of Cheese: Texas!
Thursday, April 26th @ 6:30pm
Houston Dairymaids Warehouse

In a state where everything is BIG, it's refreshing to find folks who see the beauty of keeping it small. Our artisan cheesemakers do just that: raise small herds of cows or goats to make small batches of cheese. Join the Houston Dairymaids and HOMEsweetFARM to discuss Texas cheesemaking and taste a variety of our state's best handmade cheeses. We'll be sampling Texas wines too!
Class starts at 6:30 p.m. at the Houston Dairymaids shop, 2201 Airline Drive.
Cost is $40/person.  Seating is very limited.  RSVP and pay online.  MAP IT >>>



Broccoli Greens and Collards

We included broccoli greens and collards in our shares this week, and I know many of you have never tried cooking them before. Simply put, you can use broccoli greens like you use collard greens, braised, stir-fried, sauted, and in soups.  Wash in a big bowl of cold water, cut off stems and cut leaves in small pieces to cook.


From Epicurious.com

  • 2 1/2 pounds collard greens
  • 2 garlic cloves
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice, or to taste


Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.

Funny Farm Stuffed Broccoli Leaves-

- pre-heat oven to 350º

3/4 lb. broccoli leaves ( about 24 leaves)

1 cup dry brown rice
1 cup chicken stock

1 tablespoon olive oil
4 garlic cloves
1 lb. ground buffalo (or grass fed beef)
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon tumeric
1 large egg
Tomato Sauce
1/2 cup chicken stock
1 cup ketchup
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
juice of 1 lemon

Steam the rice in the chicken stock until done. In a cast iron skillet saute´ the garlic in the olive oil until tender. Add the ground buffalo and brown.

Cut off the stems of the broccoli leaves and save for stock or juice or compost. When the rice is finished steam the leaves for 5 minutes to make them pliable and bright green. Run cold water over them to stop the cooking and make them safe to handle.

Combine the tomato sauce ingredients in a sauce pan and simmer gently while you stuff the broccoli leaves.

In a large bowl combine the rice and buffalo and taste to see if you need to add salt. Add the egg and mix everything well.

Lay a leaf face up on a cutting board with the stem end pointing toward you. Spoon about 1-1/2 tablespoons of filling onto the leaf just above where the stem met the leaf. Fold the sides over the filling, press the filling tightly back into the leaf and roll it up as tight as possible. Place in an oiled casserole dish. Continue until all the leaves are filled.

Spoon the sauce over all the stuffed leaves. Place the cover over the casserole dish and bake for 45 minutes at 350º.

Broccoli Greens
Added by Charlie Marie [CharlieMarie] on Feb 3, 2012
Charlie from Beaumont, TX (pop. 118,296) says:
If you're fortunate enough to have broccoli in the garden, or know someone who does, this is a special treat. It's quite tasty and not bitter, unlike most greans.
Cook time: 30 Min   Difficulty:
Prep time: 1 Hr   Serves:
- A mess of broccoli greens
- 1/2 md onion, sliced
- 2 clove garlic, crushed/minced
- 1 Tbsp bacon grease
- 1 tsp steak seasoning
1.   In your cast iron skillet, caramelize the onion in the bacon grease. Meanwhile, stack and roll a handful of leaves, cut lengthwise once and then chop (1/2") crosswise.
2.   Remove the onion to the side, dump all of your leaves into the skillet, stir until they begin to wilt, reduce heat, add 1/2-3/4 C of water and cover. Stir every two to three minutes. When they are tender enough for your liking, add the garlic, onion and steak seasoning (here in SET, we use TexJoy). Remove from heat.

Kickin' Collard Greens- From All Recipes.com
recipe image
Rated: rating
Submitted By: Ken Adams
Photo By: MOLLE888
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 6
"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2
-inch pieces
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 4/18/2012


Kale and Cabbage

"Hi there--
Thought I would share a recipe. This is an amazing slaw recipe that I have made in the past and is perfect for tonight's bounty!!
Thanks for all your effort--we are loving everything!"

What am I going to do with this big turnip

What am I going to do with this BIG turnip?

We anticipated this question and thought we would help you use this wonderful vegetable.

Nana's Mashed Turnip  (From Allrecipes.com)   

Photo By: Melissa F.
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour
Servings: 6
"Mashed potatoes with turnip! What a delicious idea!"

1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees F (190 degrees C).
Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.


Turnip Gratin Recipe (From Simply Recipes)
This recipe serves four, but it can easily be doubled. If you double it, use a 9x13 casserole dish. This recipe works best with young turnips with relatively high moisture. Large  turnips, or storage turnips, that are tougher and drier may need to be blanched for more than 3 minutes.

  • 2 medium sized young turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
  • Olive oil
  • 3-4 slices white bread (enough to make two single layers in the pan), crusts removed
  • A few slices of onion, very thinly sliced, enough to cover the pan in one layer
  • 4 ounces Gruyere cheese
  • Salt and pepper
  • 8x5 baking pan or casserole dish

1. Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.

2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.
3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.
Remove from oven and let cool for 10 minutes before serving.


Beet Greens and Kale

From Mimi, our local CSA member...

"We also enjoyed your beet greens and kale tonight.  I used them both in a recipe called Potlikker Noodles with Mustard Greens from the February edition of Bon Appetit Magazine.  I substituted your beet greens and kale for the mustard greens, apple cider vinegar for the red wine vinegar, Thai hot pepper sauce for regular hot pepper sauce and gluten-free pasta for the noodles.  Here's the link:


Thoughts on Local Food Integrity

For the last 10 years I have been working on developing our CSA while also mentoring and helping new farmers. When new growers come out to our farm for a workshop or tour I'm regularly asked "why are you sharing this information with us? Aren't you concerned about competition?" My reply... how many folks do you think live in Houston/Austin/Dallas? How many people do you think one small farm can feed? Worrying about competition is thinking in the old paradigm of "get big or get out" which has resulted in the current problem that we are facing today... no local farms to feed our communities. Competition is a good thing... it pushes us to always do a better job at what we do. The new paradigm is to "stay small and stay in". What we have found is that it is necessary and rewarding for small farmers to work together. NO one farm can supply all of our needs. One may do vegetables, one does chicken, the other beef, cheese, dairy, or fruit or lamb, etc. When we can work together with marketing, distribution, purchasing materials and supplies, sharing techniques and tools, etc. we are gradually building the supportive agricultural community that used to be around 100+ years ago when neighbors helped each other bring in the harvest or build a barn or helped when the donkey fell into the well. Unfortunately, as local farmers, none of our current neighbors are farming anymore so we have had to reach out to other like minded producers which are all spread out 30 to 60 miles a part. It hasn't been easy. We are a rare breed today.

In order to survive in this market, it is essential that we get a fair price for our products and labor. Booker T. Whatley published a great book a long while back and he had 10 commandments for new farmers. One was "avoid the middleman like the plague and sale direct to your customer". I have found this to be wise. In the last five years as distributors have sprung up in the Austin market, riding on the local wagon, it has hurt the market for farmers that have been there for 20+ years. On the consumer side the prices appear to have been at the same level, however at the producers side the margins have dropped and many new farms have not been able to last more than a few years in business. Distributors are not loyal to farmers as they are price hunting each week for the cheapest products from farmers. They are going to buy from who ever has the lowest price, at lot of time this exploits farmers and drives down prices as desperate farmers compromise and dump products rather than not taking a complete loss of no sales. The lower the distributor can purchase food increases their margins/profits. Another little hint... distributors cannot find enough local food to meet the size of their business and then have the need to rely on organic wholesalers to fill their shares. When they say they offer "local and sustainable" products, "sustainable"=international organics just like what you find at wholefoods. What's sustainable about 1800 miles? I even have to ask what's sustainable about home delivery? The amount of fuel used in this distribution program is not sustainable, however it is more convenient for the customer.

Another interesting observation, as a local farmer we understand the limitation of supply. That's why a CSA farm has a waiting list because we understand that we can only supply a certain number of customers so we limit our business to the size that we can responsibly commit to serving. A distribution company on the other hand focuses more on growing their business and considers supply later. In this way they find the need to compromise what they consider local and then expand their definition. We used to call local 100 miles. Now it is 200 miles and even more. Citrus and melons from the valley. Beef from west Texas, etc. Just because it is from our great state of Texas, is it local? Farmers Markets have also increased their parameters for local as they discover that there just aren't enough local farms in their area. The demand exceeds the supply.

I encourage everyone to buy directly from the farmers. We don't need anyone peddling produce between us. Committing to local farmers and developing relationships is what builds integrity in our local food economy.

I also encourage farmers to work together to serve our community better and to see our local food supply grow.

Visit your farmer and see for yourself what you are getting into.

Farmer Brad
"We grow righteous food"
Brenham, TX