Vote for Slow Food
with Your Fork
Local Food Enthusiasts Get to Know Their Farmers
by linda Sechrist
“
E
very family needs a farmer. Do cal farmers’ markets and community
you know yours?” This slogan for supported agriculture (CSA) groups.
a new U.S. Department of Agri- The farmers behind them make it pos-
culture initiative promotes sustainable sible for food grown locally to make
and regional food systems that support its way from field to dinner table, all in
small and mid-sized farms and ranges. the same day—a sharp contrast to the
Intended to strengthen rural commu- average American meal that, according
nities, it encourages healthy eating to Center for Urban Education about
John Puig and Kimberly Cavalier
kalee Road, seven miles east of I-75.
In search of a firsthand experience, they are not only going
“We’ve had quite a few groups and
out to meet local farmers like Nick Batty, Frank Oakes and
individuals who have come to help,”
John Puig in their fields, but also helping to plant, weed and
says Batty, who notes that the demand
for his produce has increased 20 per-
pick from rows of salad greens, broccoli, cauliflower, beets,
cent each year since 2000. Although
lettuce, turnips, tomatoes and herbs.
his modest farm started with a small,
10-foot-by-10-foot plot, today it covers
five acres.
and the protection of valued national
Batty, a University of Florida
resources.
graduate with a degree in horticulture,
Some Southwest Floridians,
has been a staple at Naples’ Third
looking to answer the question with a
Street Market since 2002. He also takes
resounding, “Yes, I do!” want to move
Sustainable Agriculture, travels 1,500
orders for his produce via retail stores
beyond meeting farmers only at their
miles from farm to plate.
such as For Goodness Sake Organic
produce stands. In search of a firsthand
Marketplace and Café & Nutrition Cen-
experience, they are not only going out
Nourishing Reconnections
ter in Bonita Springs and North Naples.
to meet local farmers like Nick Batty,
Nick Batty is one of those farmers. He
“We’ve had a great reception to Nick’s
Frank Oakes and John Puig in their
welcomes volunteers to his USDA-cer-
produce,” says store owner Joe Wal-
fields, but also helping to plant, weed
tified organic farm, located off Immo-
len, who advises that advance orders
and pick from rows of salad greens,
and prepayments are accepted prior to
broccoli, cauliflower, beets, lettuce,
Batty’s Tuesday drop-offs.
turnips, tomatoes and herbs.
“Nick makes up what he’s putting
These tenders of the soil support
in the boxes—lettuce, green beans,
Slow Food, a grassroots movement
tomatoes, greens, arugula, spinach,
whose thousands of members around
squash and radishes—from what he
the world are successfully raising pub-
picks in the field. Customers receive an
lic awareness about purchasing foods
assortment. They pay by Monday and
that are locally, seasonally and sustain-
can pick up their produce on Tuesday.”
ably grown. Advocating for farmers
Unfortunately for the watering mouths
who grow and market wholesome food,
set for a bite of Batty’s organic produce,
Slow Food reconnects consumers with
his bounty is already promised for the
the people, traditions, plants, animals,
2010 growing season.
fertile soils and water that produce our
Batty points out the difference in
food.
interests between two types of local
A sign that the movement is
produce shoppers: “There are people
sprouting here in Collier and Lee
who only want to buy organic, and
counties is the region’s number of lo-
then there are those who want to buy
 Collier/Lee Counties swfl .naturalawakeningsmag.com
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