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or blemished pieces of produce. The process being that the most beautiful item gets brought from the farm for sale in the store, and when/if that remaining item hasn’t been purchased (for whatever reason) a chef (or home cook) can then transform it into a fantastic “farm fresh” food item which can also be sold. And on the other end of the spectrum, a blemished or bruised item doesn’t automatically mean it gets tossed away (which happens quite often in larger corporate grocery chains through today’s consumer standards), but rather gets used in items Photo Credit: Green Door Gourmet such as soup stock, or as a last resort, compost fodder. This ‘zero waste’ mentality and method of operation has added appeal to the already existent agri-tourism modality that the farm is synonymous with. It was this very appeal that brought knowledge of the farm’s existence to the Deputy Secretary of Agriculture in the first place. Experimenting with different types of produce from year to year (example one year may be corn, tomatoes and kale, and another may be strawberries and jicama), through Green Door’s programs, Sylvia’s intent is to identify to consumers the terroir of vegetables. The word terroir means that the soils, location, surrounding plants, etc. (the environmental factors) that cause a fruit or a vegetable to taste a certain way in one part of Tennessee, does not necessarily mean that this fruit or vegetable will taste the same in all parts of the state. Each type of soil and each set of growing conditions will produce a varying taste to the produce – similar to the terroir of Photo Credit: Spring Sault grape varietals in the wine industry. To bring this subject matter to light, Green Door has developed and instigated the ‘Tennessee Tastes Great to Me’ initiative, whose merit lies in bringing fresh produce growers more visibility, coupled with the opportunity for consumers to experience farm-direct varieties of produce to compare statewide. 49  

Profile for Ranch & Reserve Magazine

Ranch & Reserve Magazine Vol 1 Issue 8  

Catch the 'Top 5 Reasons a Guest Ranch is a HOT Destination' for your summer reading! Also includes features on Texas wines, The Green Door...

Ranch & Reserve Magazine Vol 1 Issue 8  

Catch the 'Top 5 Reasons a Guest Ranch is a HOT Destination' for your summer reading! Also includes features on Texas wines, The Green Door...

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