Listening and Learning
June 5, 2020
As the events of the last week have unfolded, we are at a loss for the perfect words to meet this human rights tragedy. We also know that we cannot be silent.
Farmers To You Blog: A Farmer's Perspective
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by Greg Georgaklis
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Calming Rhythm in the Storm – The Dinner Table
by Greg Georgaklis May 29, 2020I am thankful that so many of you, our Farmers To You families, have reached out to share how you are faring during uncertain times. You have shared your ups and downs, but one thing is clear — your home cooked, family meals are the silver lining of this pandemic. When our lives get busy again, you say you will be reluctant to give up the feeling of warmth and security from the time spent at the dinner table.
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Food for Thought and Thoughtful Choices
by Greg Georgaklis May 22, 2020In my more than 35 years in the farming and food business, I have never seen the changes in our food system at the pace and scale we are witnessing in recent weeks. It truly is extraordinary.
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Real People, Trusting Relationships
by Greg Georgaklis May 15, 2020We believe feedback is a gift. Why, you ask? Because when you give us feedback, it means you care. It means you trust us to listen and do better.
The good news is that Farmers To You, and this local food system that you support, can respond immediately to your feedback. We are a phone call, or farm visit, away from our partners, farmers, and producers.
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Spring Hope, Spring Scarcity
by Greg Georgaklis May 8, 2020If you are like me, and other farmers and gardeners in New England, you are starting to feel ridiculously excited about radishes. On the other hand, we understand if you don’t have the same exuberance for radishes as you do for tomatoes, cucumbers or broccoli.
Subsistence farmers (and those that only eat locally and with the seasons) are coming off a long winter of eating root crops and frozen or canned produce grown last year. It feels like a beacon of hope seeing the radish seedling sprout a few round, bright-green leaves. For chefs, cooking in season, it is a downright culinary breakthrough to nibble on a crunchy, sometimes spicy, pink radish!
