In case you missed it, I wrote a story for Sunday’s Extra section about an interesting experiment being conducted in five locations up and down the East Coast. The purpose of this project is to find varieties of broccoli that can be grown well here, so we can start buying more local broccoli. Grocery store broccoli is an average of 10 days old by the time it is harvested and shipped from the West Coast.
I was pretty fascinated by what I was learning as I reported this story. There is so much behind-the-scenes research that goes into something as simple as what we pick up in the grocery store.
It is also interesting from a local food perspective. The farmers will be producing this broccoli in quantities far larger than what farmers market vendors and other mid-size or small-scale farmers can produce, and it isn’t organic, but it is going to be a whole lot fresher than most grocery store broccoli is today. And it could mean at least $100 million for East Coast farmers.
If you read the story, did you have any thoughts?