This week on The Farm Report, host Erin Fairbanks checks in with Brian Shaad of Feeding Crane Farms in Sacramento. Brian talks about some of the challenges and benefits of being certified organic, including increased labor and improved quality of produce. Learn about the ins and outs of running a farm in Sacramento, CA including weather, irrigation and marketing. Find out what goes into deciding which vegetables to grow and how home chefs and restaurant chefs can equally benefit from the “culinary” produce they feature. This program was sponsored by Hearst Ranch.
“There is a cost to bear by going organic, and that is mostly labor. Labor costs are prohibitive, but what we get out of organic is a much higher quality with a much longer shelf life. What we found is that we can market what we sell mostly on it’s quality, the organic label is secondary.”
“We’re very much the chefs farm and we treat that chef both as a home chef and a restaurant chef.”
–Brian Shaad of Feeding Crane Farm on The Farm Report