Chef Farmer Field Days 2006: Our Trial Crop Program is Working Hard to Bring You the Most Flavorful and Productive Varieties
by Erica Renaud
Photography by Jerry Dewitt

Chef Farmer Field Days
Seeds of Change hosted our second year of Chef Farmer Field Days in both Oregon and California in 2006. Over 150 chefs and farmers took time away from their busy schedules to visit the fields of working organic farms to observe Seeds of Change field variety trials and, most importantly, to taste the varieties.

John Eveland, Gathering Together Farm owner, explains the sustainable organic operations of his farm.

Chef Green Lawson evaluates the finer qualities of various lettuce trials.	Variety trials depend on accurately recorded details.

Linking Growers with Chefs and Local Communities
Seeds of Change has always been committed to the farmers who plant our seeds and the chefs and distributors who bring local, seasonal, organic produce to their tables. That's why we actively encourage collaborations that promote culinary quality and remind customers just how good fresh, local, organic food can taste. These events also provide an opportunity for chefs to gain exposure to the issues in organic agriculture, while farmers get a chance to hear what chefs are seeking and what trends may be developing.

The beauty of yellow, red, and orange colored carrots shines through.

The number of farmers markets around the country is steadily growing, and Seeds of Change supports grower efforts to make just-harvested organic produce readily available. We believe that local food systems build ties within the community, connecting both urban residents and professional chefs to the farms where their food is grown. It's the way that farm, home, and restaurant can unite behind the need for sustainable agriculture.

Emily Gatch, Seeds of Change's Greenhouse and Pathology Coordinator and Frank Morton, Breeder and Seed Producer, review the carrot harvest for preferred traits.	Gregory Higgins, of Higgins Restaurant in Portland, Oregon, and founder of the Chef's Collaborative, strays from the group to harvest his favorite carrot variety Kurota Chantenay

Bringing You the Most Flavorful Varieties through our Trial Crop Program
Seeds of Change has a network of experienced organic farmers who trial our varieties during each growing season. Our representatives visit each field to collect data and evaluate the performance of each variety. In particular, they measure such agronomic traits as pest and disease resistance, plant vigor, and yield, as well as such horticultural traits as superior flavor, attractive appearance, and varietal integrity.

What is a handful of lettuce worth?

Our on-farm trials represent a variety of climatic and cultural growing conditions, from moist, cool conditions along the Pacific coastline to the extremely dry summer heat of central California. We also deliver harvested produce from our field trials to our chef-network participants, who evaluate our varieties for beauty, texture, aroma, taste, and cooking performance.

A table laden with potato varieties for tasting.	Elsa Pong, Seeds of Change Food Marketing, and John Eveland, Gathering Together Farm Owner, taste Seeds of Change lettuce varieties.

Chef Farmer Field Days Aid in Selecting Superior Varieties
In addition to the Trial Crop Program, the Chef Farmer Field Days aid Seeds of Change in selecting varieties that combine superior agronomic performance with the best flavor profile. During Field Days, chefs and farmers gather together to talk in the field and at the table. This opportunity allows the farmers to express what performs best in their fields, what performs best in the packing shed, and what sells best at market, while the chefs can communicate the varieties they want, with the varieties' associated attributes, and how they expect to receive them. A tour of the variety trials and discussions among the chefs and farmers begins in the field and continues over a tasting of the varieties, simply prepared. Lastly, a varietal celebration of dishes made by the chefs from the trial varieties is shared by all.

A Gathering Together Farm employee enjoys the fruits of her labor.	Lane, an Oregon State University graduate student, enjoys Seeds of Change beets.

The owner and a staff member of Nostrana Restaurant in Portland display Seeds of Change's new introduction Purple Dragon carrot.	A chef's creations derived from the farm trial varieties.

Nobody Knows Organic Seed Like Seeds of Change
Without a diverse genetic pool to pull from, modern agriculture is in peril. By conserving and utilizing genetically diverse crop plants, Seeds of Change is pioneering the creation of new varieties that are high yielding, uniform, adaptable in organic production systems and, most importantly, imbued with the beauty and flavor coveted by chefs and home gardeners alike.

Pepper varieties grow under a hoop house at Gathering Together Farm.	Joel Reiten of Bejo Seeds talks to Portland chefs about the finer points of carrot breeding.

Organic seeds have proven their superiority on farms and gardens of all sizes. They are well adapted to the slow-release fertility systems of organically managed soil, and offer superior seedling vigor and cold tolerance. Varieties selected for organic systems also better resist pests and diseases. Seeds of Change is proud to take an active role in preserving genetic diversity by saving and growing quality seed varieties for organic gardeners and the professional organic seed market, while working to promote sustainability from seed to plate.

To learn more about our Chef Farmer Field Day Program and Trial Crop Program contact us at: 505-852-9040 or 1-866-339-3876 to talk to our experts at the Seeds of Change Research Farm

Erica Renaud
Research & Farm Manager